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5 ounces bitter
sweet chocolate, coarsely chopped
1/2 cup cold heavy cream
1/2 cup milk
2 large eggs
2 tablespoons sugar
1 tablespoon flavored liqueur
1/4 teaspoons cinnamon
1. Butter four 1/2-cup ramekins and line them with plastic wrap, allowing a
2-inch overhang. In a bowl set over a pan of simmering water, stir the
chopped bitter-sweet chocolate until it is melted. Allow the chocolate to
cool. in a bowl , whip the cold heavy cream until it hold firm peaks. Allow
the whipped cream to come to room temperature.
2. In a saucepan, bring the milk to a simmer. In a bowl, beat the egg yokes,
and sugar, then whisk in the hot milk. Return the mixture to the saucepan
and whisk over moderate heat until thickened , about 2 minutes; do not let
it boil. Whisk in the flavored liqueur and the cinnamon.
3. Stir the milk mixture into the melted chocolate and let cool. Gently fold
in the whipped cream. Spoon the pate mixture into the prepared ramekins and
refrigerate until very firm, at least 4 hours.
4. Remove the chocolate pates from the ramekins, invert them onto plates and
peel off the plastic wrap. Garnish or decorate any way you wish.
Eat enjoy
Notice: These recipes are copyrighted material, No other license is given or
permission granted.
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