Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 4 cups light cream
- 6 ounces sweet chocolate
- 1/3 cup sugar
- 4 egg yolks
- 1/3 cup creme de cacao
- 3 tablespoons Frangelico liqueur
- 1/2 cup heavy cream, whipped, for topping
- 1/2 cup flaked, toasted hazelnuts, for topping
Instructions:Combine cream, chocolate, and sugar in saucepan over medium heat, stirring until chocolate melts. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Remove from heat and stir in liqueurs. Serve hot or cold, garnished with whipped cream and nuts.
Additional Notes:For nonalcoholic version, substitute:
1/2 cup Nutella (chocolate-hazelnut spread) for the liqueurs.
Add the Nutella with the cream, chocolate, and sugar, and heat slowly until the chocolate and Nutella have melted.