Délice Au Chocolat
- 1 lb Strong Dark Chocolate; Min.
- -50%Cocoa
- 6 lg Eggs
- 1 c Confectioner's Sugar
- 1 1/2 c Heavy Cream; (Crème à
- -Fouetter)
- 400 Grammes de chocolat 75%
Melt chocolate While melting chocolate, crack the 6 eggs into a bowl and
whisk them. Add the sugar and switch to high speed to beat for about 20
minutes. Yes, 20 minutes: the mixture has to treble in volume. cool the
melted chocolate and add it gently to the egg and sugar. The mixture will
start to fall as you stir it. When mixed, transfer to another bowl. Clean
out the mixing bowl and then wash it, dry it and pour in the cream. Whisk
until slightly stiff. Very gently combine the cream with the chocolate
mixture using a balloon whisk. Pour into a terrine mould, Waterford cut
glass or a plastic freezer box and chill in the fridge for at least two
hours. Can be frozen.
Posted to Bakery-Shoppe Digest V1 #242 by Francine Boucher
on Sep 16, 1997
whisk them. Add the sugar and switch to high speed to beat for about 20
minutes. Yes, 20 minutes: the mixture has to treble in volume. cool the
melted chocolate and add it gently to the egg and sugar. The mixture will
start to fall as you stir it. When mixed, transfer to another bowl. Clean
out the mixing bowl and then wash it, dry it and pour in the cream. Whisk
until slightly stiff. Very gently combine the cream with the chocolate
mixture using a balloon whisk. Pour into a terrine mould, Waterford cut
glass or a plastic freezer box and chill in the fridge for at least two
hours. Can be frozen.
Posted to Bakery-Shoppe Digest V1 #242 by Francine Boucher
