Rating: 3.12 stars
26 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 4

Make this for our Chocolate Pavlova.

Martha Stewart Living, January 2009

Gallery

Recipe Summary

Yield:
Makes about 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.

    Advertisement
  • Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.

Advertisement

Reviews (1)

26 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 4
Rating: Unrated
02/14/2009
I followed the direction to the "t" and recipe failed. There is no way the stiff dense chocolate would run through a seive. And altho I am a chocoholic, even this was WAY too dense to enjoy.