In a small saucepan over medium heat
gently warm the heavy cream until small bubbles form around the edges - do not boil.
Not exact matches
(As if you where
gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the
heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a
warm ramekin or ceramic dish.
Short Dough Crust: 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into 8 pieces 1/4 cup granulated sugar 1 egg yolk 1 1/4 cups all - purpose flour 1/4 teaspoon salt Chocolate Silk Filling: 12 ounces Collection Etienne's Sur del Lago chocolate, finely chopped (about 2 cups chopped) 1 cup
heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at
warm room temperature (it should be quite soft) 2 egg yolks from eggs graded large 1/2 cup sour
cream Garnish: 1 pint (2 cups) ripe blackberries,
gently rinsed and laid out on a towel to dry
There are lots of lava cakes out there, but our Peek - A-Boo Chocolate Truffle has a heart of pure chocolate ganache (a rich mixture of dairy
heavy cream and fine chocolate), which transforms into a most luxuriously rich molten chocolate sauce when
gently warmed.