CHOCOLATE CREAM
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500
Source: Best Recipes from the Weekly, The Australian Women's Weekly. Serves
6.
Melt butter in pan, add flour, cook 1 minute, stirring constantly. Add
milk, stir until sauce boils and thickens. Add chestnut spread and egg
yolks, stir over low heat until combined. Beat all egg whites until soft
peaks form, fold one third of the egg whites into chestnut mixture then
pour chestnut mixture into egg whites, gently fold through. Grease 6
souffle dishes (3/4 cp capacity where 1 cup = 250ml) with butter, coat
sides and base with sugar, shake away excess. Divide mixture between
dishes. Bake in moderately hot oven 12 to 15 minutes. Sprinkle top with
icing sugar if desired. Serve immediately.
Chocolate cream: Melt chocolate over hot water; cool. Add chocolate to
cream, beat until soft peaks form. Fold in brandy, refrigerate.
My note: Use heavy/double cream and good quality bittersweet chocolate for
the cream for a better taste and texture. Also, better than this cream is a
chocolate sauce.....heat 300 ml heavy/double cream until it reaches boiling
point and pour over 150 grams - 200 grams bittersweet chocolate which has
been finely chopped. Let stand for 30 seconds to melt the chocolate then
stir until smooth. Cool then stir in the brandy. Another nice idea is to
serve chocolate icecream as a foil to the warm souffle or a brandy
icecream.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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