Yield: 1 Servings
|1 pounds||Strong Dark Chocolate; Min. 50%Cocoa|
|1 cup||Confectioner's Sugar|
|1½ cup||Heavy Cream; (Crème à Fouetter)|
|400 \N||Grammes de chocolat 75%|
Melt chocolate While melting chocolate, crack the 6 eggs into a bowl and whisk them. Add the sugar and switch to high speed to beat for about 20 minutes. Yes, 20 minutes: the mixture has to treble in volume. cool the melted chocolate and add it gently to the egg and sugar. The mixture will start to fall as you stir it. When mixed, transfer to another bowl. Clean out the mixing bowl and then wash it, dry it and pour in the cream. Whisk until slightly stiff. Very gently combine the cream with the chocolate mixture using a balloon whisk. Pour into a terrine mould, Waterford cut glass or a plastic freezer box and chill in the fridge for at least two hours. Can be frozen.
Posted to Bakery-Shoppe Digest V1 #242 by Francine Boucher <fboucher@...> on Sep 16, 1997