By Kiwi Tremendous Chef Simon Gault
INGREDIENTS
5 massive egg yolks1½ cups icing sugar250g unsalted butter, softened and cubed½ cup darkish cocoa powder600ml cream½ tsp vanilla essence3 Tbs orange liqueur (triple sec, Cointreau, Grand Marnier)
METHOD
Line a terrine mould or loaf tin with cling movie. In a bowl, whisk collectively egg yolks and icing sugar till thick and pale (round 5 minutes).
In a double boiler (or a stainless-steel bowl positioned over a saucepan of boiling water), add chocolate and warmth, stirring often, till melted.
Add butter one dice at a time, whisking with every addition. Take away from warmth then stir in cocoa powder. In a bowl, whip cream and vanilla till smooth peaks type then fold in orange liqueur.
Mix melted chocolate and whipped egg yolk combine then gently fold within the whipped cream. Pour combination into ready mould or tin then refrigerate for 3 hours earlier than turning out and serving.
Simon says… Slice and serve with a quenelle of crème fraîche, contemporary berries (I used raspberries) and mint.
www.simongault.com
