You are here

Beau Nash Delight

Canadian.Recipes's picture
Ingredients
  Semisweet chocolate 6 Ounce
  Egg yolks 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Hazelnuts 1⁄2 Cup (8 tbs) (Filberts)
  Kirsch 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Heavy cream 1 Tablespoon, whipped
Directions

Melt the chocolate in the top of a double boiler.
Cool slightly and use it to line 6 to 10 paper baking cups, swirling the chocolate with a teaspoon to coat them evenly.
Chill the cups until the chocolate is hard, then peel off the paper.
Beat egg yolks, sugar, and salt in top of a double boiler over hot water.
Stir mixture constantly with wire whip until it is warm and very light.
Cool over crushed ice, beating constantly.
Fold in the whipped cream, nuts, kirsch, and extract.
Spoon mixture into the chocolate baskets.
Place in freezer for several hours or until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

Rate It

Your rating: None
4.023335
Average: 4 (15 votes)