| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Viennese | Dessert | 16 | Servings |
INGREDIENTS
| 4 | Egg yolks | |
| 1 | cn | (17.5-oz) sweetened chestnut puree |
| 1/2 | c | Semisweet chocolate |
| 1 | c | Butter; room temperature |
| 1/2 | c | Icing (powdered) sugar (up to) |
| 3 | tb | Bourbon or rum |
INSTRUCTIONS
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi) Date: 24 Dec 1994 00:22:16 -0500 from "Viennese Desserts Made Easy" by Georgina Gronner: This is great as a filling for whatever cake you like...especially chocolate! In a heavy saucepan, cook egg yolks, chestnut puree, and chocolate over low heat. Stir constantly until mixture thickens. Remove from heat right away. Set aside to cool. Beat butter and sugar until light and fluffy. Beat in cooled chestnut mixture. Add liqueur and beat until creamy. Taste and add more liqueur if desired. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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