Thanksgiving Recipes from Razzle Dazzle Recipes
Chocolate-Chestnut Decadence with Brandy Creme Anglaise
Chocolate-Chestnut Decadence with Brandy Creme
1 jar (700g or 8 oz.) cooked chestnuts
10 T. unsalted butter
8 oz. semisweet chocolate, finely chopped
¼ cup sugar
2 T. brandy
1 cup milk
3 egg yolks
3 T. sugar
1 T. brandy
Steps: To prepare the decadence: In a food processor, puree
chestnuts. In the top of a double boiler over hot water, melt butter
with the chocolate. Remove from the heat as soon as chocolate is
almost melted. Stir until completely melted. Cool 5 minutes.
Combine melted chocolate with pureed chestnuts and process until
smooth, about 3 minutes. There will still be a slight graininess due
to the chestnuts. Transfer to a bowl and set aside.
With an electric mixer, beat eggs with sugar until triple in volume.
Beat in brandy. Gently fold a third of the beaten eggs into
chocolate mixture; fold in remaining eggs until blended.
Transfer to a 9-inch cake pan that has been lined on the bottom with
wax paper or parchment. Bake in a preheated 400-degree oven for 15
minutes. It will still be very soft. Cool in the pan. Cover tightly
with aluminum foil and freeze overnight.
To prepare creme anglaise: Heat milk in a medium saucepan over
medium heat. Whisk together the egg yolks and sugar. Whisk the hot
milk into the egg mixture and pour back into the pan. Cook over
medium heat, about 4 to 5 minutes or until thickened; stir
constantly. The sauce should coat the back of a spoon. Transfer to a
bowl and cool slightly; stir in brandy. Cover and chill.
Not more than 2 hours before serving, run a thin knife around the
decadence. Place on top of a stove-top element that has been set to
low for 1 to 2 minutes to loosen. Unmold onto a glass serving plate
and refrigerate until ready to serve.
Coat dessert plates with some of the sauce. Cut decadence into
wedges and place on top of the sauce. Serve immediately.
Note: The decadence can be served with lightly sweetened whipped
cream instead of the sauce.
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