| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Chocolate Omnipotence |
Ingredients
12 oz. bittersweet [not unsweetened] chocolate, chopped
3 oz. semisweet chocolate, chopped
2 cups sour cream [at room temperature]
1/4 cup cognac
1 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
8 Pirouline Creme De Pirouline [Chocolate Wafer rolls]
Method
Place 11 oz. of the bittersweet chocolate and all 3 oz. of the semisweet chocolate
in a heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan.
Remove from heat. Place bowl of chocolate over water [without the bowl touching
the water]. Let stand until chocolate is melted.
Place sour cream in large bowl. Whisk in melted chocolate and cognac.
Cut remaining 1 oz. of bittersweet chocolate into thin shavings with knife; stir half
into chocolate mixture. Spoon into martini glasses [or small bowls]. Refrigerate at
least 3 hours.
In medium bowl, beat cream and vanilla at medium-high speed until stiff peaks
form. Top each serving with whipped cream. Garnish with remaining shaved
chocolate and the Pirouline.
12 oz. bittersweet [not unsweetened] chocolate, chopped
3 oz. semisweet chocolate, chopped
2 cups sour cream [at room temperature]
1/4 cup cognac
1 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
8 Pirouline Creme De Pirouline [Chocolate Wafer rolls]
Method
Place 11 oz. of the bittersweet chocolate and all 3 oz. of the semisweet chocolate
in a heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan.
Remove from heat. Place bowl of chocolate over water [without the bowl touching
the water]. Let stand until chocolate is melted.
Place sour cream in large bowl. Whisk in melted chocolate and cognac.
Cut remaining 1 oz. of bittersweet chocolate into thin shavings with knife; stir half
into chocolate mixture. Spoon into martini glasses [or small bowls]. Refrigerate at
least 3 hours.
In medium bowl, beat cream and vanilla at medium-high speed until stiff peaks
form. Top each serving with whipped cream. Garnish with remaining shaved
chocolate and the Pirouline.
