Monday, December 31, 2007
Hoppy Gnu Ear!
and the best of all to come!
8 oz. chopped dark chocolate
[I used 1.5 oz of 99% and the rest 68%]
1.5 cups of whipping cream
4 egg yolks, slightly beaten in a bowl
2 Tbsp. of superfine granulated sugar
1 tsp. of vanilla extract
4 tsp of Curacao
A dash of salt
Measure out everything and put in little bowls or whatever is at hand. You’ll want ‘em quick once you start.Heat the chocolate in a double boiler [a steel bowl over a pot with a coupla inches boiling water], whisking until melted.
Stir in the sugar and heavy cream, whisking until smooth.
Beat a tablespoon or two of chocolate mixture into the bowl with the beaten egg yolks. Gradually add the egg-chocolate mixture back into double boiler pan.Whisk and cook for about 3 minutes over medium heat.
[make sure the flame doesn’t come past the edges of the pot. It will burn your fingers *and* the chocolate]
Stir in the vanilla, Curacao and salt.Strain through small sieve to remove any possible cooked egg lumps. [being impatient, I skipped this part. I could see that I had successfully managed not to make any scrambled egg clumps]
Pour into small ramekins, demi tasse cups or any pretty small dishes that hold a cup or so. Chill until firm (at least 2 hours)
Top with a dollop of whipped cream and some chocolate shavings, or some powdered sugar, orange rind, candy cane piece, mint leaf—get creative. Serve with demi tasse spoons.
Port goes well with this.
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