| (serves
12 humans)
Dark Chocolate Mixture:
12 ounces bittersweet chocolate,
broken into pieces
2 1/2 cups Longmont Dairy Whipping
Cream (see discount!)
1/4 cup water
1/2 cup sugar
Place dark chocolate, 3/4 cup
cream and water in a double boiler, over simmering
water. Stir until melted. Remove from heat and cool
until room temperature. Whip 1 3/4 cup cream and sugar
together until soft peaks form. Stir 1/4 cup of the
sweetened cream into the bittersweet chocolate mixture.
Fold remaining sweetened cream into the bittersweet
chocolate mixture. Chill.
White Chocolate Pecan Mixture:
8 ounces white chocolate, broken
into pieces
1 1/2 cups Longmont Dairy Whipping
Cream
1 teaspoon unflavored gelatin
2/3 cup pecan nuts, chopped fine
Place chopped pecans in oven and
toast at 300º for 10 minutes, stirring every two to
three minutes. Place white chocolate and 1/2 cup cream
in double boiler, over simmering water. Stir until
melted. Keep in water but remove from heat. Dissolve
gelatin in 2 tablespoons of water and let soften five
minutes. Remove chocolate mixture from water and stir in
pecans. Cool until room temperature. Whip remaining
cream until soft peaks. Stir 1/4 cup of whipped cream
into white chocolate mixture. Fold remaining whipped
cream into white chocolate mixture.
Assemble: Using 12 parfait
glasses, carefully layer the dark and white chocolates
into the glasses. Top with a sprinkle of grated bitter
chocolate or cinnamon. Chill in refrigerator.
From Martha Green’s Cooking
Things |
