Ricotta With Chocolate
|Ricotta cheese||8 Ounce (250 Gram)|
|Grand marnier||1 Tablespoon|
|Dark chocolate||2 Ounce (60 Gram)|
|Dark chocolate||6 Ounce (185 Gram)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Place cheese in small bowl of electric mixer, beat until smooth, add sugar, Grand Marnier and cream, beat until combined.
Add chopped chocolate and stir through.
Divide mixture between four dessert glasses.
Place water and chopped extra chocolate in pan, stir over moderate heat until chocolate has dissolved, remove from heat.
Combine extra sugar and extra water in pan, stir over low heat until sugar has dissolved, bring to boil.
Boil rapidly until mixture forms a soft ball, when dropped into cold water, about 5 minutes.
Place egg yolks in small bowl of electric mixer, beat until pale in color.
With motor running, pour boiling sugar syrup into egg yolks and continue to beat until cool, about 2 minutes.
Pour chocolate into egg mixture, beat until combined.
Pour chocolate over ricotta.
Refrigerate until set.
Decorate with whipped cream and grated chocolate.With a savory filling, vol-au-vents (the name means "puff of wind") make a popular entree, or, served with salad, they can be a satisfying light lunch.
The recipe given here makes 6 cases.
Repeat pastry recipe to make 12.
Made in smaller size, they're a good accompaniment to drinks.