Chocolate Devastation from Arnaud’s
Updated: Jan 4
It is hard to believe that this decadent dessert only has three ingredients. It is so rich that you only want to serve a slice that is 1/2 inch thick. It is best served with a dollop of whipped cream.
1 pound Bittersweet Chocolate, chopped
2 sticks (8 ounces, 1 cup) plus 3 tablespoons unsalted Butter, chopped
6 large Eggs
Place chocolate and butter in the top of a double boiler with hot water in the bottom pan. Melt over low heat, stirring occassionally. Pour into a large bowl and set asid. Wash the top pan for the next step.
Break the eggs into the top pan of the double boiler and whisk. Over low heat, with hot water in the bottom pan just below but not touching the base of the top pan, whish eggs constantly until they are warm. Don’t let the eggs get to hot or they will scramble.
With the mixer at medium speed, whip the warm eggs until tripled in volume with firm peaks. carefully fold the whipped eggs into the chocolate just until mixed, to prevent losing volume.
Fill a clean, dry 4×12-inch terrine about 3/4 full, wrap the top in plastic andrefrigerate until set. 9May be made in smaller loaf pans or terrines filled to 3-inch depth.)
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