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Category: Desserts
Prep Time: Cook Time: Total Time:
6 oz bittersweet or semisweet chocolate, chopped
1 cup whipping cream
1/4 cup Irish cream liqueur, coffee liqueur, amaretto, or milk
2 slightly beaten egg yolks
2 tbsp sugar
Melted white or dark chocolate (optional)
White chocolate shavings (optional)
Line an 8 inch pan with plastic wrap, extending plastic wrap over edges of pan; set aside. In a heavy medium saucepan, melt chopped chocolate over very low heat, stirring constantly until chocolate begins to melt. Remove from heat; stir until smooth.
In a chilled mixing bowl, combine whipping cream and 1 tbsp of the liqueur. Beat with an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate up to 2 hours.
In a heavy small saucepan, stir together yolks, sugar and remaining liqueur or milk. Cook over medium-low heat until thick (about 8 minutes), stirring frequently with a wire whisk. Remove from heat; pour into a medium bowl. Add melted chocolate, 2 tbsp at a time, to hot yolk mixture, beating on medium speed until combined. Add 1/2 cup whipped cream mixture; beat on low speed until smooth. Fold in remaining whipped cream. Spoon evenly into prepared pan. Cover; freeze about 4 hours or until firm.
Line a baking sheet with waxed paper. Invert frozen chocolate mixture onto baking sheet. Remove plastic. Using 1-, 2-, and 3-inch star-shape cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts. Cover; return shapes to freezer until serving time. To serve, if desired, drizzle plates with melted chocolate. Place frozen cutouts on chocolate drizzles and, if desired, sprinkle with white chocolate shavings. Serves up to 6
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CHOCOLATE TRUFFLE DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
6 oz bittersweet or semisweet chocolate, chopped
1 cup whipping cream
1/4 cup Irish cream liqueur, coffee liqueur, amaretto, or milk
2 slightly beaten egg yolks
2 tbsp sugar
Melted white or dark chocolate (optional)
White chocolate shavings (optional)
Line an 8 inch pan with plastic wrap, extending plastic wrap over edges of pan; set aside. In a heavy medium saucepan, melt chopped chocolate over very low heat, stirring constantly until chocolate begins to melt. Remove from heat; stir until smooth.
In a chilled mixing bowl, combine whipping cream and 1 tbsp of the liqueur. Beat with an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate up to 2 hours.
In a heavy small saucepan, stir together yolks, sugar and remaining liqueur or milk. Cook over medium-low heat until thick (about 8 minutes), stirring frequently with a wire whisk. Remove from heat; pour into a medium bowl. Add melted chocolate, 2 tbsp at a time, to hot yolk mixture, beating on medium speed until combined. Add 1/2 cup whipped cream mixture; beat on low speed until smooth. Fold in remaining whipped cream. Spoon evenly into prepared pan. Cover; freeze about 4 hours or until firm.
Line a baking sheet with waxed paper. Invert frozen chocolate mixture onto baking sheet. Remove plastic. Using 1-, 2-, and 3-inch star-shape cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts. Cover; return shapes to freezer until serving time. To serve, if desired, drizzle plates with melted chocolate. Place frozen cutouts on chocolate drizzles and, if desired, sprinkle with white chocolate shavings. Serves up to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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