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SOUFFLES,
TRIFLES & MISC. DESSERTS:
Saint Emilion au Chocolat
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Saint - Emilion au Chocolat |
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A wickedly rich
dessert...
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½
cup |
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butter, softened |
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½
cup |
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granulated sugar |
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1
cup |
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milk |
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2
large |
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egg
yolks |
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8
oz |
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unsweetened chocolate |
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1/3
cup |
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honey |
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1
tsp |
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vanilla extract |
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¾
lb |
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almond macaroons (26-32) or "amaretti" |
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½
cup |
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dark
rum |
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1
cup |
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heavy whipping cream, whipped w/ sugar |
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1 |
Cream butter
and sugar until well blended. |
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2 |
Scald milk;
cool. Mix milk with yolks and beat well. |
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3 |
Melt
chocolate and honey in top of double boiler.
Gradually blend yolk mixture into chocolate. Add
butter/sugar mixture a little bit at a time.
Over low heat, stir carefully until absolutely
smooth. Remove from heat and stir in vanilla. |
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4 |
Dribble 1 t.
rum on each macaroon. Cover the bottom of a
glass soufflé dish or crystal bowl with a layer
of macaroons. Over and around these, pour a
layer of chocolate; add another layer of
macaroons, and so on until the dish is filled,
finishing with the macaroons. Cover and
refrigerate overnight. |
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5 |
Bring to
room temperature before serving. Serve with a
bowl of sweetened whipped cream. |
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Servings: 8 |
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Cooking Tips |
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*Almond macaroons
and amaretti are available at Italian food stores or
delis.
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