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| 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. |
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