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Chocolate Cream Crème au Chocolat (Serves 8) 2 cups milk 6 squares (6 ounces) semisweet chocolate 4 egg yolks 3/4 cup sugar 1/4 teaspoon grated orange rind 1/2 package gelatin (1 teaspoon) 3 tablespoons cornstarch Bring the milk to a boil, add the chocolate and set aside. Mix the yolks, sugar, orange, and gelatin in a bowl, using a whisk until it forms a "ribbon." This means that when you lift the whisk full of mixture, the mixture falls back on itself in the same manner as a silky ribbon would. The ribbon of mixture from the end of the whisk to the bowl should be continuous and smooth. This will take a couple of minutes only. Add the starch and mix well. Stir the milk-and-chocolate mixture and combine with the egg mixture. Bring to a boil, stirring constantly with the whisk to avoid scorching. Allow to boil for a few seconds. Remove from the heat and cool, then cover with plastic wrap to prevent a skin from forming on top. 4 squares (4 ounces) semisweet chocolate 2 cups heavy cream Place the chocolate in a bowl and melt in a double boiler or place in a lukewarm oven (about 180-degree) to melt. Whip the cream until it holds firm but is not too stiff or it will have the taste of butter instead of sweet cream. Place about 1/3 of the cream in the first mixture and mix with a whisk. Fold in the remaining cream. Pour the mixture into a serving bowl. Pour the hot chocolate on top, letting it fall like a string so that the whole top is marbled with a lacy chocolate design. Refrigerate. Serve with Langues de Chat cookies (see recipe). Return to Top |
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