post it here also. It sounds wonderful.
Chocolate Silk with Berries
10 servings
Crust
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
Filling
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/3 cup milk
1/3 cup half and half
1/3 cup coffee-flavored liqueur
1 cup (2 sticks) unsalted butter, room temperature
5 large egg yolks
3 tablespoons light corn syrup
3 1/2-pint baskets fresh raspberries
1 1-pint basket strawberries, hulled, quartered
1/4 cup raspberry jam
Whipped cream (optional)
For Crust: Preheat oven to 350 Degrees F. Stir graham cracker crumbs and butter in bowl until combined. Press mixture onto bottom and halfway up sides of 9-inch diameter springform pan with 2-3/4-inch-high sides. Freeze 15 minutes.
For Filling: Combine chocolate, milk, half and half and liqueur in heavy large saucepan. Stir over medium heat until chocolate melts and mixture is smooth. Gradually add butter, stirring until melted. Whisk egg yolks in large bowl. Gradually whisk in warm chocolate mixture and corn syrup.
Pour filling into prepared crust. Bake until filling begins to bubble, about 15 minutes. Transfer to rack and cool. Cover and refrigerate overnight.
Using small sharp knife, cut around sides of pan to loosen crust. Release pan sides. Arrange berries atop filling. Melt jam in heavy small saucepan over medium heat, stirring frequently. Brush melted jam over berries. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Cut dessert into wedges. Serve with whipped cream, if desired.
Recipe Source: Bon Appetit Magazine - June 1996
Recipe of: Ristorante Luna, Delray Beach, Florida
R.S.V.P. Section - Page 37
This sounds wonderful and wanted to post here for all to enjoy!
Chocolate Silk with Berries
10 servings
Crust
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
Filling
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/3 cup milk
1/3 cup half and half
1/3 cup coffee-flavored liqueur
1 cup (2 sticks) unsalted butter, room temperature
5 large egg yolks
3 tablespoons light corn syrup
3 1/2-pint baskets fresh raspberries
1 1-pint basket strawberries, hulled, quartered
1/4 cup raspberry jam
Whipped cream (optional)
For Crust: Preheat oven to 350 Degrees F. Stir graham cracker crumbs and butter in bowl until combined. Press mixture onto bottom and halfway up sides of 9-inch diameter springform pan with 2-3/4-inch-high sides. Freeze 15 minutes.
For Filling: Combine chocolate, milk, half and half and liqueur in heavy large saucepan. Stir over medium heat until chocolate melts and mixture is smooth. Gradually add butter, stirring until melted. Whisk egg yolks in large bowl. Gradually whisk in warm chocolate mixture and corn syrup.
Pour filling into prepared crust. Bake until filling begins to bubble, about 15 minutes. Transfer to rack and cool. Cover and refrigerate overnight.
Using small sharp knife, cut around sides of pan to loosen crust. Release pan sides. Arrange berries atop filling. Melt jam in heavy small saucepan over medium heat, stirring frequently. Brush melted jam over berries. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Cut dessert into wedges. Serve with whipped cream, if desired.
Recipe Source: Bon Appetit Magazine - June 1996
Recipe of: Ristorante Luna, Delray Beach, Florida
R.S.V.P. Section - Page 37
This sounds wonderful and wanted to post here for all to enjoy!