February 23, 2004
250ml double cream
500g fine cooking chocolate – coarsely chopped
50g castor sugar
8 eggs yolks
200ml whipping cream – whipped
6 tablespoons chopped, toasted hazelnuts
Rind of orange – finely grated
6 teaspoons Grand Marnier
Bring milk and cream to the boil, add chocolate and stir until melted.
Heat sugar with 1 tablespoon water to make a syrup and when melted bring to the boil for one minute.
Whisk egg yolks and gradually add syrup while whisking, continue whisking until mixture is cold.
Fold in the whipped cream.
Mix eggs mixture with the chocolate sauce.
Sprinkle with hazelnuts and grated rind on top and drizzle with the Grand Marnier.
Chill well and serve with ice cream if preferred.
Nice for dinner parties or the quantities can be reduced according to requirements.
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