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Frozen Champagne Cream in Chocolate Cups with Chocolate Sauce - FrozenTreats

Frozen Champagne Cream in Chocolate Cups with Chocolate Sauce - FrozenTreats is built on Chocolate, Brut Champagne, Sugar, Egg Yolks, and Whipping Cream Chocolate Sauce. Serves 8. Scale it up or down for the number of people at the table.

सामग्री

• Chocolate
• 1 cup
• 3/4 cup
• 1/2 cup
• 5
• 1 1/2 cup
• 6 tbsp
• 1/2 cup
• 1 tbsp
• 2 tbsp

विधि (झलक)

1. 1

   Partially melt choco-late in top of double boiler set over hot, not boiling, water.

2. 2

   When chocolate is about half melted, remove from heat and let stand to melt completely (temperature of melted chocolate should not exceed 95 degrees F).

3. 3

   Dip small brush into chocolate and paint inside of each of eight 1/3 cup fluted paper cupcake liners, building up thick sides or cups will break when paper is removed.

4. 4

   Invert onto baking sheet and refrigerate or &reeze until hardened.

5. 5

   Carefu1ly peel off pa- per; set cups aside in cool area.

6. 6

   Combine 1.

7. 7

   2 cup Champagne with sugar in small saucepan and bring to boil over medium-high heat, washing down any sugar crystals clinging to sides of pan using pastry brush dipped in cold water.

8. 8

   Continue boiling without stirring until Champagne syrup reaches softball stage (235 degrees F on candy thermometer).

9. 9

   Meanwhile, beat egg yolks in large bowl on high speed of electric mixer until light and lemon colored.

10. 10

    When syrup is correct temperature, add to yolks in thin steady stream, beating constantly until mixture is thick and creamy, about 10 minutes.

11. 11

    Gradually blend in remaining 1/4 cup Champagne.

12. 12

    Chill until mixture is thick but not stiff.

13. 13

    Whip cream in chilled bowl until stiff. Fold into Champagne mixture. Cover with plastic and set in freezer overnight.

14. 14

    For sauce: Combine all ingredients except butter in small saucepan and stir over low heat until chocolate is melted and sugar is dissolved.

15. 15

    Whisk in butter.

16. 16

    Remove from heat and keep warm.

17. 17

    The sauce should not be made ahead.

18. 18

    To serve, chill 8 dessert plates.

19. 19

    Spoon some Champagne Cream into each Chocolate Cup.

20. 20

    Spoon additional cream onto each chilled dessert plate.

21. 21

    Center with Chocolate Cups.

22. 22

    Drizzle some Chocolate Sauce over cream on plate (not in cup) and serve immediately.

23. 23

    "The Bon Appetit Kitchen Collection: Frozen Treats"