|
Death
By Chocolate (a.k.a. Chocolate Truffle Loaf with Berry Coulis)
is easy to make but will elicit comments like, "Are you trying
to kill me or what?" I'll share this favorite recipe with
you only if you promise not to yell at me.
Some die by the sword, some of a broken heart. The French call
the moment of supreme pleasure "le petit mort" -- the
little death.
I prefer my death in stages, served up in a nice portion of artery-clogging
cocoa-flavored fat, garnished with even more butterfat, sugar,
and fruit. This is the kind of dessert you eat the day before
you decide to go on an abstemious diet.
Be warned. If you make this dessert, people will eat it, but they'll
abuse you first. I've given up on bringing it to parties. Each
time I do, I get grief.
"Carol, you made THAT? Why'd you go and do that for?"
"No one's forcing you to eat it," I reply.
"Whadaya, crazy? Of course I'm eating it. Curse you,"
they add, while inhaling the stuff.
This is a variation on an old recipe given me by my friend Erika.
I have no idea of its origin. Concoct at your own risk:
DEATH BY CHOCOLATE
2 cups heavy cream
3 egg yolks, slightly beaten
1 8 oz. package semi-sweet baking chocolate
1 8 oz. package unsweetened chocolate
1/2 cup light corn syrup
1/2 cup margarine (or butter, if you're a glutton for punishment)
1/4 cup confectioner's suger
1 tspn. vanilla
Cocoa powder to garnish
BERRY COULIS
1 10-oz. package frozen fruit (I prefer raspberries; cherries
and strawberries work well too)
1/3 cup light corn syrup
1/2 cup of your favorite hootch (optional but it's considered
a criminal offense in 40 states and most countries to leave it
out)
For the Death:
Line a loaf pan with plastic wrap; sprinkle some cocoa powder
in the bottom, and set aside.
In a mixing bowl, blend 1/2 cup cream with the egg yolks.
Stir chocolate, corn syrup, and margerine over medium heat in
a 3-quart saucepan until melted. Add egg and cream mixture. Stirring
constantly, cook 3 minutes. Cool to room temperature.
Warning: don't let this mixture get too hot or the eggs cook,
and you get something resembling chocolate scrambled eggs -- not
a bad thing, but not what you want.
Now: beat remaining cream, sugar, and vanilla until soft peaks
form. Fold into the cooled-down chocolate glop until no streaks
remain. Pour into the loaf pan. Chill. I mean it, chill; it's
not done yet, so calm down. Lick the spoon for now. As for the
dessert, it must stay in the fridge overnight or in the freezer
for 3 hours to harden. Upturn, remove plastic wrap, sprinkle with
more cocoa powder. Serve in 1/2-inch thick slices with Berry Coulis
and (optional) unsweetened whipped cream on the side. Serves 12,
if you're sharing.
Preparing the Berry Coulis:
Thaw fruit. In a blender, puree 1/2 the fruit and strain if desired.
Over very low flame, add corn syrup, remaining fruit, and booze
(I've used plain brandy, Grand Marnier, wine; up to you) until
flavors nicely meld. Spoon a little coulis onto dessert plates
before putting Death slice on top, then drizzle more on top, warm
or cold.
****************************************************************
©2007 by Carol L. Skilnick. All rights reserved. Author not
responsible for actual death caused by eating or serving Death
By Chocolate. Know Your Limits.
Comments
(0) | Email this article | Category: Wine
|
|
