Yield: 8 Servings
|3 ounces||White chocolate bars (Tobler), halved crosswise|
|½ cup||Hazelnuts, toasted and husked - coarsely chopped|
|*** MOUSSE ***|
|8 ounces||Chocolate -extra bittersweet or semisweet, chopped|
|¼ cup||Butter - unsalted|
|2||Eggs, separated - at room temperature|
|1 pinch||Cream of tartar|
|¾ cup||Whipping cream - well chilled|
FROM: Bill Segui
Number of Servings: 8
MOUSSE: Melt the chocolate and butter in top of a double boiler over barely simmering water. Stir until smooth. Transfer to medium bowl.
Whisk in egg yolks. Beat egg whites, salt and cream of tartar in another bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry. Fold in chocolate. In another bowl, beat cream with 2 tablespoons of sugar and vanilla until slightly thickened. Fold into chocolate. Pour into metal bowl. Cover and chill over night.
Chill ravioli mold in freezer. Preheat oven on lowest setting for 5 minutes. Turn off oven. Place white chocolate on baking sheets. Place in turned off oven and let stand until soft enough to yield when pressed with finger, about 5 minutes.
Roll one piece of chocolate out on a sheet of parchment paper to flatten slightly. Lift chocolate off paper, using a thin knife if necessary. Turn pasta machine to widest setting. Run chocolate through. Adjust pasta machine to next narrower setting. Run chocolate through the machine again.
Repeat, narrowing follers after each run until chocolate is 1/16 inch thick. Quickly press chocolate into chilled ravioli mold.
Fill each ravioli with 1 to 1½ tablespoons of mousse filling.
Repeat rolling with second piece of chocolate, resoftening in oven as necessary. Complete ravioli. Seal with rolling pin. Invert mold, pressing gently to release ravioli. Cut into separate pieces with ravioli cutter or knife if necessary. Place on chilled baking sheet and refrigerate.
Before serving, let chocolate ravioli stand at room temperature for 30 minutes. Arrange four ravioli on each plate. Sprinkle with nuts and garnish with mint.