Chocolate boule de neige (chocolate ball
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Chocolate boule de neige (chocolate ball
  Chocolate    Dessert  
Last updated 6/12/2012 1:15:08 AM. Recipe ID 44379. Report a problem with this recipe.
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      Title: Chocolate boule de neige (chocolate ball
 Categories: Dessert
      Yield: 8 Servings
 
      8 oz Semi-sweet chocolate
      1 c  Granulated sugar
    1/2 c  Boiling water
      2    Sticks butter; at room
           -temperature, each cut into
           -6 pieces
      4 lg Eggs
      1 tb Cognac or rum

MMMMM-------------------------DECORATION------------------------------
      1 c  Heavy cream
      2 tb Granulated sugar
      2 ts Cognac or rum
 
   Line a 5 cup charlotte mold or souffle dish with double thickness of
  foil. Place chocolate, broken into pieces, and sugar into bowl of
  food processor fitted with steel blade -- turn on/off 4 times to get
  mixture started, then let machine run until chocolate is finely
  chopped. With machine running, add boiling water through feed tube.
  Let machine run until mixture is thoroughly mixed and chocolate is
  melted. Add butter and process to combine until butter is blended
  completely into chocolate. Add eggs and cognac/rum. Let machine run
  10 seconds.
  
   Pour mixture into prepared mold; bake at 350 degrees 45-60 minutes
  until a thick crust has formed on top. The mixture will recede as it
  cools. Let cool. Wrap airtight and refrigerate. Will keep up to 2
  weeks and may also be frozen.
  
   To serve: Peel off foil (mixture will look sticky and irregular).
  Whip cream until thick with electric mixcr, sweeten and flavor.  Fill
  pastry bag fitted with a medium size star tube; cover mold, bottom
  side down, completely with rosettes so no chocolate shows. Chill
  until served. Cut in small slices. Makes 8-12 servings.
  
  ARKANSAS TODAY, CHANNEL 11, KTHV
  
  12/05/1990
  
  "COOKING WITH DON BINGHAM"
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded




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Recipe ID 44379 (Apr 03, 2005)

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