FROM FOOD FROLIC, WINE & ADVENTURES (foodfrolicadventures.blogspot.com)
13ozs semisweet chocolate (use the best you can buy)
13ozs semisweet chocolate (use the best you can buy)
11ozs unsalted butter
8 eggs, separated
10ozs almonds, toasted & ground to a powder
8 eggs, separated
10ozs almonds, toasted & ground to a powder
¾cup sifted powdered sugar (try to find powdered sugar without cornstarch if you can)
6ozs white chocolate
2tbsp cognac
VARIATION OF SAUCE:
Bourbon Sauce
1Cup Heavy Cream
½tbsp corn starch
1tbsp water
3tbsp Sugar (caster or baker’s sugar)
¼ cup Bourbon
Directions:
6ozs white chocolate
2tbsp cognac
VARIATION OF SAUCE:
Bourbon Sauce
1Cup Heavy Cream
½tbsp corn starch
1tbsp water
3tbsp Sugar (caster or baker’s sugar)
¼ cup Bourbon
Directions:
CHOCOLATE SOUFFLES:
1)Melt the semisweet chocolate & butter together in a double boiler. Cool for 5 min.
2) Beat the yolks & add them to the chocolate and butter mixture, stirring on very low heat.
1)Melt the semisweet chocolate & butter together in a double boiler. Cool for 5 min.
2) Beat the yolks & add them to the chocolate and butter mixture, stirring on very low heat.
3) Then add the ground almonds & powdered sugar. Remove from the heat & allow cooling.
4) Whip the egg whites until stiff & gently fold into the mixture.
5) Divide the mixture among 10 buttered ramekins or other similar forms and bake for 25 to 30 min at 350F.
6) Unmold & serve on a pool of warm white chocolate melted with a dash of cognac. (I find a nice Bourbon sauce changes this dessert from ultra refined to decadently wicked.
WHISKEY SAUCE: (again, please use good Bourbon!)
7) Place the cream in a small saucepan over medium heat & bring to a boil.
8) Whisk the cornstarch & water together then whisk into the cream & bring to a boil while constantly whisking away & let simmer for a few secs, taking care not to burn the mixture on the bottom. Remove from heat.
9) Stir in the sugar & the bourbon. Taste to make sure the sauce is sufficiently sweet to taste with a good bourbon flavor and should have a nice thick consistency. Cool to room temp.
10) I find this sauce served warm, just finished that is, over the unmolded chocolate tart to be "killer."
5) Divide the mixture among 10 buttered ramekins or other similar forms and bake for 25 to 30 min at 350F.
6) Unmold & serve on a pool of warm white chocolate melted with a dash of cognac. (I find a nice Bourbon sauce changes this dessert from ultra refined to decadently wicked.
WHISKEY SAUCE: (again, please use good Bourbon!)
7) Place the cream in a small saucepan over medium heat & bring to a boil.
8) Whisk the cornstarch & water together then whisk into the cream & bring to a boil while constantly whisking away & let simmer for a few secs, taking care not to burn the mixture on the bottom. Remove from heat.
9) Stir in the sugar & the bourbon. Taste to make sure the sauce is sufficiently sweet to taste with a good bourbon flavor and should have a nice thick consistency. Cool to room temp.
10) I find this sauce served warm, just finished that is, over the unmolded chocolate tart to be "killer."
No comments:
Post a Comment