Beau Nash Delight
|Semisweet chocolate||6 Ounce|
|Egg yolks||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Hazelnuts||1⁄2 Cup (8 tbs) (Filberts)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 Tablespoon, whipped|
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.