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METHOD:
1) Melt chocolates over simmering
water bath. Add butter and stir till melted. Keep warm
around 100F.
2) Combine yolks and sugar and
heat over a water bath stirring till 110F. Then whip on a mixer
until light and thick. (ribbon stage)
3) Prepare a Swiss Meringue, by combining
whites and sugar in a Hobart bowl, heat over a water bath
till a 110F degrees. Then whip until firm peaks are reached.
4) Whip the heavy cream and
vanilla extract to soft peaks and reserve in the refrigerator.
5) Quickly and carefully fold-in the
yolk mixture into the melted chocolate, then the Swiss Meringue,
and then the whipped cream.
**Variation**
Add 4 oz. of Grand Marnier or liquor. |
