Walnut Cream Dessert with Chocolate Sauce
Yield
10 servingsPrep
30 minCook
?Ready
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
sugar
|
|
| 3 | teaspoons |
all-purpose flour
|
|
| 3 | teaspoons |
arrowroot flour
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ¾ | cup |
milk
|
|
| 3 | tablespoons |
kirsch (cherry brandy)
|
*
|
| 1 | cup |
butter
room temperature |
|
| 2 | cups |
walnuts
toasted, finely chopped |
|
| Chocolate sauce | |||
| 4 | tablespoons |
butter
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg yolks
|
*
|
| 237 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
arrowroot flour
|
|
| 177 | ml |
heavy whipping cream
|
|
| 177 | ml |
milk
|
|
| 45 | ml |
kirsch (cherry brandy)
|
*
|
| 237 | ml |
butter
room temperature |
|
| 473 | ml |
walnuts
toasted, finely chopped |
|
| Chocolate sauce | |||
| 6E+1 | ml |
butter
|
|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Line 8-inch souffle dish with plastic wrap, letting excess extend over edge; set aside.
Combine yolks, ¼ cup sugar, flour and arrowroot in medium saucepan.
Whisk in cream, milk and kirsch.
Place over medium heat and whisk constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and fluffy.
Fold in walnuts and cooled yolk mixture. Turn into mold.
Cover and refrigerate 6 hours or overnight.
Remove from refrigerator and unmold.
Serve immediately with Chocolate Sauce.
For Chocolate Sauce: Melt butter in medium saucepan over medium heat.
Reduce heat and whisk in cocoa and sugar.
Gradually add cream, stirring constantly until mixture is smooth and heated through.
Serve warm.
