Great dessert with milk chocalate Even better with dark Belgium chocolate
Main Ingredient: WhippedcreamampChocolate
|1 1/2 cups||Heavy cream|
|6 ounces||semisweet chocolate; quality|
|1||This can be served as a frozen mousse by pouring it into a decorative mold and freezing it for 6 hours. Or, it may be poured into individual cups and served as you would a Pot de Crme au Chocolate. It can also be served in chocolate cups found at Trader Joe's or in individuals serving dishes).|
|2||Combine sugar and water in small saucepan and boil for 3 minutes.|
|3||In food processor with metal blade in place, add cream to the beaker. Process uninterrupted until a very thick whipped cream forms, about 1 minute. Transfer to a large bowl.|
|4||Without washing beaker, reinsert metal blade and add chocolate pieces. Process, turning on and off, for 15 to 20 seconds.|
|5||Continue processing and gradually pour in hot syrup, Baileys and egg yolks.|
|6||Using a spatula, scrape chocolate mixture over whipped cream and fold together.|
|7||Freeze or chill before serving.|
Members may upload new images for this recipe by logging in.
Members add reviews for this recipe by logging in.