Post by chief_cook2 on Feb 19, 2003 20:22:30 GMT -6
1 lb. good quality semisweet chocolate
1/2 C. corn syrup
1/2 C. (1 stick) butter
1/2 C. heavy cream
3 egg yolks
1 1/2 C. heavy cream
1/4 C. confectioners' sugar
1 tsp. vanilla extract
In double boiler or heavy saucepan, melt together chocolate, corn syrup and butter until they are bubbling slightly.
While that is melting, beat together the 1/2 cup heavy cream with the egg yolks. When chocolate mixture is melted and mixed and slightly cooled, slowly add egg yolk mixture, beating continuously. It's important to mix the eggs in slowly and beat well as you wouldn't want scrambled eggs.
Cook for 3 minutes. Let cool to room temperature, whisking occasionally. Beat the 1 1/2 cups heavy cream with the confectioners' sugar and vanilla extract until soft-medium peaks form. Fold this into the chocolate mixture until no streaks of white appear. Pour into a loaf pan, which has been lined with plastic wrap. Cover and refrigerate overnight.
1/2 C. corn syrup
1/2 C. (1 stick) butter
1/2 C. heavy cream
3 egg yolks
1 1/2 C. heavy cream
1/4 C. confectioners' sugar
1 tsp. vanilla extract
In double boiler or heavy saucepan, melt together chocolate, corn syrup and butter until they are bubbling slightly.
While that is melting, beat together the 1/2 cup heavy cream with the egg yolks. When chocolate mixture is melted and mixed and slightly cooled, slowly add egg yolk mixture, beating continuously. It's important to mix the eggs in slowly and beat well as you wouldn't want scrambled eggs.
Cook for 3 minutes. Let cool to room temperature, whisking occasionally. Beat the 1 1/2 cups heavy cream with the confectioners' sugar and vanilla extract until soft-medium peaks form. Fold this into the chocolate mixture until no streaks of white appear. Pour into a loaf pan, which has been lined with plastic wrap. Cover and refrigerate overnight.