Scarlett WIced Chocolate Chestnut Creams with White Chocolate Sauce
January 8th 2008 15:15
Iced Chocolate Chestnut Creams with White Chocolate Sauce
About Iced Chocolate Chestnut Creams with White Chocolate Sauce
This is one of the best frozen desserts ever. Not only do the creams look and taste very good but they are easy to make and keep well for 5 – 6 weeks in the freezer, so that’s one party dessert dish that can be taken care of well in advance. Make sure to use a good-quality white chocolate for the sauce.
INGREDIENTS
Serves 6
For the chocolate layer
75 gm / 3 oz dark chocolate (50-55% cocoa solids)
15 ml / 1 tablespoon rum
2 large egg yolks
1 large egg white
For the centre
250 gm sweetened chestnut puree
150 ml / 5 fl oz double cream
1 large egg white
For the chestnut layer
250 gm sweetened chestnut puree
For the white chocolate sauce
50 gm / 2 oz good-quality white chocolate, chopped
275 ml / 10 fl oz single cream
For the decoration
6 candied chestnuts, chopped
1. Lightly oiled six 175 ml / 6 fl oz non-stick mini pudding basins.
2. To prepare the chocolate layer, break up the dark chocolate and place in a small, heatproof basin, along with the rum.
3. Fit the basin over a pan of barely simmering water, it’s important that the basin doesn’t come into contact with the water. Melt the chocolate and then remove it from heat.
4. Beat in the egg yolks.
5. Using a clean whisk, beat the egg white in another clean bowl and whisk until to the soft-peak stage then fold into the chocolate mixture carefully.
6. Spoon an equal quantity of the chocolate mixture into each little pudding basin. This, when it’s turned out, will be the top layer.
7. Place the basins in the freezer and leave them to freeze for about 1 hour.
8. Meanwhile, make the centre. Put the chestnut puree into a small basin, beat it with a fork to even it and soften it up a bit.
9. In another bowl, whisk the double cream until it’s thickened but floppy; it’s very important not to overdo it.
10. Fold the cream into the chestnut puree thoroughly and evenly until all the marbling has disappeared. Then wash the whisk in warm soapy water to remove all graces of grease, dry it thoroughly.
11. In a clean bowl, whisk the egg white until soft peak.
12. Fold into the chestnut mixture gently and carefully.
13. Spoon the mixture over the frozen chocolate mixture in the small pudding basins. Freeze them again for one hour.
14. For the chestnut layer, whip the chestnut puree and spoon over the freeze mixture to make the final layer.
15. Cover the little pudding basins with clingfilm and freeze until you need them. You can either leave the desserts in the pots or, as soon as they’re frozen, turn them out by sliding a knife all around the inside of each container and re-packing them in clingfilm to store without their containers in a freezer box.
16. To make the white chocolate sauce, gently warm half the cream in a small saucepan. When it’s just hot enough for you to hold your little finger in it, remove it from the heat.
17. Add in the chopped chocolate and stir until it’s melted.
18. Add the remaining cream, cool, cover and store in the fridge till needed.
19. Just before serving, remove the chestnut creams from the freezer to the fridge 15 minutes before they’re needed.
20. Serve the chestnut cream in a pool of white chocolate sauce and decorate each with some of the chopped candied chestnuts.
Tips:
1. For the sweet chestnut puree – you can use a 250 gm tin of crème de marrons.
2. For the candied chestnuts, you can use marrons glacés.
**From “The Delia Collection Chocolate”**
| 142 |
| Vote |
subscribe to this blog
Comment by Tracy
Movies and Life
Tracy
Comment by AmyHuang
Project Job Search
Travel Debate
Travel String
Love Adventures
Don't know if I can be bothered making it myself but... Yes, if you are delivering to Tracy can you drop by my place too?