Login or create an account to edit.
St. Emilion au Chocolat
Category: Desserts, Miscellaneous
Serves: 8
Rating:
(0)Tags:
Ingredients:
1 lb. macaroons 1 liquer glass rum 4 oz. bittersweet chocolate 2 t. water 4 T. butter at room temperature 1/4 c. sugar 2/3 c. milk 1 egg yolk
Directions:
Sprinkle the rum over the macaroons evenly, so they don’t get too wet. Place the chocolate and water in a heatproof bowl and set over simmering water to melt slowly. Cream the butter with the sugar. Scald the milk and leave to cool (it should still be slightly hot) then beat into the egg yolk. Add the melted chocolate to the butter/sugar mixture, then stir in the milk mixture. Stir over a low heat or preferably in a heatproof bowl over simmering water until slightly thickened. Place a layer of the favored macaroons in the bottom of a glass bowl and cover with a layer of the chocolate cream, Repeat, ending with a layer of chocolate cream. Chill overnighit or longer if possible. Serve with cream.