INGREDIENTS

INSTRUCTIONS

Make the chocolate glaze:
1.Put the chocolate in a 1-quart measuring cup with a pouring spout. In a
small saucepan, set over medium heat, heat the cream and corn syrup,
stirring constantly with a wooden spoon, until the mixture comes to a boil.
Pour the hot cream over the chocolate. Let the mixture stand for 30
seconds, to melt the chocolate. Gently whisk until smooth. Stir in the
vanilla.
Half dip the walnuts and glaze the puddings:
1.One at a time, half dip the walnuts in the warm chocolate glaze and set
them on a plate.
2.Unmold the puddings and place them on a wire rack set over a baking
sheet. Pour the warm glaze over the tops of the pudding, letting it spill
over the sides. Lift the puddings with a metal spatula and set them on
individual dessert plates.
Decorate the puddings:
1.Strain the chilled coffee-vanilla cream into a large bowl. Discard the
coffee beans and the vanilla pods. Using a hand-held electric mixer set at
high speed, beat the cream for 1 to 3 minutes, until it starts to form
stiff peaks.
2.Fill a pastry bag fitted with a closed star tip (such as Ateco #3) with
the whipped coffee-vanilla cream. Pipe a shell border around the base of
each pudding. Pipe a swirled rosette on top of each pudding. Garnish each
rosette with a half-dipped walnut. These puddings are best when served
while still warm.
Posted to Bakery-Shoppe Digest V1 #188 by docden <docden@mnl.v-link.net> on
Aug 15, 1997

A Message from our Provider:

“As a former fetus, I oppose abortion…”