| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Vegetarian |
Desserts/, Chocolate |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Dark chocolate; chopped |
| 1/2 |
c |
Unsalted butter; at room temperature, and cut into pieces |
| 10 |
|
Eggs; separated |
| 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Toasted pecans |
| 1 1/2 |
c |
Heavy cream |
| 4 |
oz |
White chocolate; chopped |
|
|
Unsweetened whipped cream |
| 1/4 |
c |
Chocolate-covered coffee beans |
INSTRUCTIONS
WHITE CHOCOLATE SAUCE
GARNISH
Thoroughly butter a 10-inch springform pan. In a large metal bowl set over
a pan of barely simmering water melt chocolate, stirring occasionally,
until smooth. Remove from heat and stir in butter, a few pieces at a time,
until fully incorporated. In a large bowl beat egg yolks with 1/4 cup of
the sugar until thick and pale. In another bowl whisk egg whites with
remaining 1/4 cup sugar to stiff peaks. Into warm chocolate mixture fold
egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and
pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and
refrigerate overnight. For the white chocolate sauce: In a saucepan heat
cream to simmering over high heat. Reduce heat to medium and whisk in
chocolate until melted. Gently simmer sauce 20 minutes. Cool to room
temperature. To unmold terrine, run a knife around edges of pan and
carefully release springform. To serve, spoon 1 to 2 tablespoons white
chocolate sauce onto each chilled plate and top with a slice of terrine.
Top with a dollop of whipped cream and a few coffee beans. This recipe
yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-041 broadcast 02-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Recipe by: Emeril Lagasse Recipe by Vegetarian site*
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 20, 1998
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