I really do love my readers. The blog ate my entry but I'm re-typing this just for YOU! I sure don't want you going hungry on the 14th. This is super chocolaty, elegant and best of all, it can be made ahead and frozen.
Heat:
5 ounces cook n' serve chocolate pudding
3 cups milk
1 1/2 teaspoons unflavored gelatin
completely dissolve gelatin. Remove from heat and cool. Set aside.
In microwave, melt:
4 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
Cool completely and add to pudding mixture. Beat with a wire whisk until smooth. (This may take a while.) Then add:
1 teaspoon vanilla extract
1/4 cup Kirsch (optional)
Set aside.
Whip cream to stiff peaks.
1 1/2 cups whipping cream
Fold into chocolate pudding mixture. Set aside. Line the bottom and sides of a 9-inch springform pan with:
(2) 3-ounce packages of ladyfingers (You'll reserve some for layering.)
Place the cut side of the ladyfingers facing in. Brush with:
1/2 cup vanilla simple syrup
Pour chocolate mixture over the ladyfingers until the pan is half full. Add a layer of ladyfingers and top with remaining chocolate mixture. Chill at least 4 hours. Remove sides of springform pan. Top with whipped cream and chocolate curls or grated chocolate before serving.
No comments:
Post a Comment