| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Choco2 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Liquid glucose; (corn syrup) |
| 2/3 |
c |
Thickened cream; (double or heavy) |
|
|
; (5 fl oz) |
| 2 |
tb |
Grand Marnier liqueur |
| 250 |
g |
Dark; plain or |
|
|
; semi-chocolate (8 |
|
|
; oz) |
|
|
Chopped selection of fresh fruits |
|
|
(perhaps strawberries; grapes, pinapple |
|
|
Mandarin or orange segments) chopped |
|
|
And marinated in 2 Tbls of Grand Marnier |
|
|
OR other liqueur for 1 hour |
INSTRUCTIONS
Gently heat glucose, thickened cream and liqueur in a saucepan and
stir until boiled. Remove saucepan from the heat, add the chocolate
and stir until all the ingredients are combined. Serve immediately
with a selec- tion of marinated fresh fruits.
NOTE: You can replace the dark chocolate with white or milk chocolate
in this recipe. You can also make one mixture from all three types of
chocolate by pouring them into one dish and allowing them to become a
marbled mass.
From Aaron Maree's _Patisserie_
Recipe by: Stephen Wood <BMOEM112@SIVM.SI.EDU>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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