Mont Blanc

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* Exported from MasterCook *

 

Mont Blanc

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups heavy cream -- well chilled

10 ounces bittersweet chocolate -- chopped

2 tablespoons unsalted butter

1 recipe Candied Chestnuts in Syrup -- pureed & chilled

 

Beat one cup of the heavy cream with a whisk or electric mixer until it forms

soft peaks. Set aside.

 

Heat the remaining 1 cup of heavy cream in a medium saucepan over medium heat.

When tiny bubbles appear around the edge of the pan, remove it from the heat and

stir in the chocolate. When it has melted and the mixture is

smooth, stir in the butter. Cool the mixture to room temperature.

 

To assemble the desserts, spoon 1/3 cup of the pureed Candied Chestnuts into a

small wide-mesh sieve. Hold the sieve over a small dessert dish or shallow

bowl.

 

Use a wooden spoon to push the puree through the sieve into the center of the

dish to form a miniature mountain. Repeat the process on 5 more plates.

Drizzle chocolate sauce over the top of each serving and garnish with a

generous dollop of whipped cream. Serve immediately.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 554 Calories; 59g Fat (85.8% calories

from fat); 7g Protein; 16g Carbohydrate; 7g Dietary Fiber; 119mg Cholesterol;

37mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 12 Fat.

 

NOTES : A fairyland concoction of sweetened chestnut puree, chocolate sauce, and

whipped cream, this grown-up dessert calls for Mozart in the background,

candlelight, and perhaps a little Champagne to wash it down.

Nutr. Assoc. : 0 0 0 0