| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Heavy Cream |
| 1 |
|
Vanilla Bean |
| 1 |
tb |
Mocha Java; coarsely ground |
|
|
Few Grains Salt |
| 8 |
oz |
Bittersweet Chocolate; (good quality) |
| 2 |
ts |
Cognac |
| 1 |
oz |
Milk Chocolate; (good quality) |
| 2 |
ts |
Kahlua |
| 1/2 |
tb |
Unsalted Butter |
INSTRUCTIONS
Split the vanilla bean lengthwise and add it to the cream, together
with the salt and ground coffee. Bring to a gentle boil, then
continue boiing for one minute. Remove from heat and let sit a couple
minutes, then strain through a fine sieve into a mixing bowl.
Melt the chocolate (carefully). I use a double boiler, which is dicey
enough. DO NOT use direct heat.
Add the melted chocolate to the hot cream and whisk to blend. Add the
liqueurs and blend, then add the butter and blend.
If this is to be used for truffles, you need to freeze it overnight.
For any other purpose, like a cake filling, I'd still refrigerate it
a good bit to let it firm up.
Here's one I use for truffles. If you don't like coffee/mocha, omit
the beans and substitute Cognac for the Kahlua.
Recipe by: Mary Malmros <malmros@id.wing.net>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”