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Correo Electrónico
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Ingredientes
- 2/3 c. Heavy Cream
- 1 x Vanilla Bean
- 1 Tbsp. Mocha Java, coarsely grnd Few Grains Salt
- 8 ounce Bittersweet Chocolate, (good quality)
- 2 tsp Cognac
- 1 ounce Lowfat milk Chocolate, (good quality)
- 2 tsp Kahlua
- 1/2 Tbsp. Unsalted Butter
Direcciones
- Split the vanilla bean lengthwise and add in it to the cream, together with the salt and grnd coffee. Bring to a gentle boil, then continue boiing for one minute. Remove from heat and let sit a couple min, then strain through a fine sieve into a mixing bowl.
- Heat the chocolate (carefully). I use a double boiler, that is dicey sufficient. Don't use direct heat.
- Add in the melted chocolate to the warm cream and whisk to blend. Add in the liqueurs and blend, then add in the butter and blend.
- If this is to be used for truffles, you need to freeze it overnight.
- For any other purpose, like a cake filling, I'd still chill it a good bit to let it hard up.
- Here's one I use for truffles. If you do not like coffee/mocha, omit the beans and substitute Cognac for the Kahlua.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 351g | |
| Calories 1502 | |
| Calories from Fat 1306 | 87% |
| Total Fat 154.28g | 193% |
| Saturated Fat 95.62g | 382% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 103mg | 4% |
| Potassium 1993mg | 57% |
| Total Carbs 72.87g | 19% |
| Dietary Fiber 37.8g | 126% |
| Sugars 4.97g | 3% |
| Protein 31.88g | 51% |
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