| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 3 |
ts |
Flour |
| 3 |
ts |
Arrowroot |
| 3/4 |
c |
Whipping cream |
| 3/4 |
c |
Milk |
| 3 |
tb |
Kirsch |
| 1 |
c |
Butter; room temperature |
| 2 |
c |
Walnuts;toasted,chopped fine |
| 4 |
tb |
Butter |
| 1/2 |
c |
Unsweetened cocoa |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
CHOCOLATE SAUCE
Line 8-inch souffle dish with plastic wrap, letting excess extend over
edge; set aside. Combine yolks, 1/4 cup sugar, flour and arrowroot in
medium saucepan. Whisk in cream, milk and kirsch. Place over medium heat
and whisk constantly until completely cooled. Beat butter and remaining
sugar together in medium bowl until light and fluffy. Fold in walnuts and
cooled yolk mixture. Turn into mold. Cover and refrigerate 6 hours or
overnight. Remove from refrigerator and unmold. Serve immediately with
Chocolate Sauce. For Chocolate Sauce: Melt butter in medium saucepan over
medium heat. Reduce heat and whisk in cocoa and sugar. Gradually add cream,
stirring constantly until mixture is smooth and heated through. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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