Yield: 14 servings
Measure | Ingredient |
---|---|
12 ounces | Bittersweet dark chocolate; chopped into 1/2\" cubes; |
3 ounces | Unsalted butter; |
3 \N | Extra-large eggs; separated |
¾ cup | Granulated sugar; (divided use) |
½ cup | Grand marnier -=OR=- |
½ cup | Other liqueur; |
3 cups | Heavy cream; |
(1) combine chocolate and butter in a large mixing bowl. Set over a pan of simmering water, and gently melt together. (2) In a large mixing bowl, beat the egg yolks and ½ cup of the sugar a ribbon a stage. Stir in the Grand Marnier. Add the melted chocolate and set aside to cool slightly. (3) Whip the egg whites with remaining ¼ cup of sugar and fold into the chocolate mixture. (4) Whip the egg whites with very remaining ¼ cup of sugar and fold into the chocolate mixture. Refrigerate for a couple of hours or overnight.
NOTE: ALTHOUGH MANY CHEFS AND HOME COOKS PREPARE DISHES THAT INCLUDE RAW EGGS, THE U. S. DEPARTMENT OF ARRICUTURE ADVISES CONSUMERS THAT THERE IS A RISK OF SALMONELLA IN RAW EGGS OR FOODS CONTAINING THEM.
Source: The San Diego Union-Tribune, Food Section, Feb. 2, 1995 + Chef Dougles Organ of the Brasserie. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-03-95