I just made this recipe tonight for a co-worker's birthday tomorrow. I made a few modifications and thought it turned out rich and delicious. First, I doubled the recipe to serve 12. I used one 10 oz bag of Ghirardelli 60% Cacao Bittersweet Chocolate. I did add 1/4 cup of water to the chips and eggs. I used a glass bowl and set it over a pot of simmering water. As stated by another reviewer, simmer the water on low and let the chocolate, butter and water melt SLOWLY. Then set it aside. As for the whipping cream, I used heavy cream. I added about 1/4 cup or so of sugar into the cream and 2 tsp. vanilla. Remember, I doubled this recipe. In the saucepan with the egg yolks, I added the sugar and 1/2 tsp vanilla. I did not add the full amount of water to the yolk mixture. Probably 2 TBSP. I whisked the egg yolk mixture and continued to whisk it over medium heat for 2 minutes. This was the trickest part b/c I didn't have a candy thermometer. When the eggs were done, I added it to the melted chocolate. I used a larger bowl filled half way w/ice and water and placed the combined chocolate and yolk inside of it. I then mixed it w/mixer until it cooled. Folded in 3/4 of the 2 1/2 cups of whipped cream and reserved the rest for the top. Hope this helped you all. It takes a bit more time then expected.
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I just made this recipe tonight for a co-worker's birthday tomorrow. I made a few...