|6.00 ounce||Bittersweet or semisweet chocolate,; chopped or|
|6.00 ounce||Semisweet chocolate pieces|
|1.00 cup||Whipping cream|
|¼ cup||Irish cream liqueur, kahlua, or ama; retto|
|2.00||Slightly beaten egg yolks|
|1.00||Melted white and/or dark chocolate; (optional)|
|1.00||White chocolate shavings (optional)|
FORMATTED BY TRISH MCKENNA
Chill a small mixing bowl and the beaters of an electric mixer.
Meanwhile, line an 8x8x2-inch pan with clear plastic wrap, extending the plastic wrap over the edges of the pan; set aside. In a heavy medium saucepan melt chopped chocolate or chocolate pieces over very low heat, stirring constantly till the chocolate begins to melt.
Immediately remove from the heat; stir till smooth. Set aside. In the chilled mi~cing bowl combine whipping cream and 1 tablespoon of the liqueur. Beat with the chilled beaters on low speed till soft peaks form. Cover and refrigerate for up to 2 hours or till needed. In a heavy small saucepan stir together egg yolks, remaining liqueur, and sugar. Cook and stir with a wire whisk over medium-low heat till mixture is very thick (about 8 minutes). Remove from heat; pour mixture into a medium mixing bowl. Add the melted chocolate, 2 tablespoons at a time, to the hot mixture, beating on medium speed till combined (the mixture will be thick). Add ½ cup of the whipped cream mixture; beat on low speed till smooth. Gently fold in remaining whipped cream mixture. Spoon the mixture into the prepared pan, spreading as necessary to make an even layer. Cover and freeze about 4 hours or till firm enough to cut. Invert the frozen mixture onto a waxed-paper-lined baking sheet. Carefully remove plastic wrap.
Using 1-, 2-, and 3- inch cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts to prevent sticking, if necessary. Cover and return shapes to freezer till serving time. To serve, drizzle plates with melted white and/or dark chocolate, if desired. Top with chocolate cutouts. If desired, garnish with shaved white chocolate. Makes about 6 servings.
Nutritional information per serving: 335 cal., 26 g total fat (16 g sat. fat)[70% calories derived from fat], 123 mg chol., 27 mg sodium, 24 g carbo., 2 g fiber, and 4 g pro. Daily Values: 27% vit. A, 0% vit. C, 3% calcium, and 8% iron.
FROM: BETTER HOMES AND GARDENS JANUARY 1996 issue. Formatted by Trish McKenna and her trusty scanner on 2/8/97 for the February Chocolate Recipe Robin.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 5, 1998
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