|
| I've made this many times for company. Unfortunately I can't eat it because of the Kahlua but guests seem to love it. I think it came from Above & Beyond Parsley, but not sure. It MUST be made in advance.
FROZEN TRUFFLE LOAF (serves a LOT)
In a heavy saucepan over low heat, emlte chocolate & butter until smooth, stirring frequently. Remove from heat. In a 3 qt saucepan, whisk yolks. Add milk & simmer over low heat, stirring until mixture thickens & coats a spoon well, about 8 minutes. Do not let mixture curdle.
|
Follow-Up Postings:
|
| Triple Wow, Ginger! Another sure winner. |
|
| Sounds heavenly Ginger! (another heart buster!?!) Would you say this is at all similar to your slices of sin, but frozen? (taste, texture?) And, so you could indulge ~ and those of us who don't like to use liqueur, have you tried substituting anything else for the kahlua? Thanks for another (guilt-laden) recipeLOL! |
|
| Ginger-do you not eat it because you don't like the flavor of Kahlua? Why not use some of your vanilla and make a vanilla syrup to substitute?? You could just leave out the coffee and wouldn't even need to substitute for that unless you wanted to add a bit more vanilla. I'm a coffee drinker so this is right up my alley! Low calorie and all! LOL RL` |
|
- Posted by Ginger_St_Thomas (My Page) on Fri, Aug 15, 03 at 17:20
| I don't drink at all so I've never tasted it. It's been a hit so I haven't played around with this since it's a success on its own. It's lighter in color than Slices of Sin. I'm sure you could use another liqueur but something that goes with the coffee flavor. I do like coffee in chocolate desserts which is the only thing I do like the flavor of coffee in. If anyone makes any substitute in it, let me know how it turns out (I do tend to sample the whipped cream when I make it.) |
|
| I don't think I have your Slices of Sin recipe, Ginger-will you post it again,please. Thanx. RL` |
|
- Posted by Ginger_St_Thomas (My Page) on Fri, Aug 15, 03 at 17:53
| Sure, Roselin. This is really good for entertaining because you can make it 2-3 days ahead & keep in the refrigerator: SLICES OF SIN (serves 10-12) 8 oz semisweet chocolate (use a good brand) 1/2 cup strong brewed coffee 2 sticks butter, (1/2 lb) 1 cup sugar 4 eggs, beaten 1 cup heavy cream Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~ |
|
| How did I ever miss this one?? Sinful, that's what it is. But will try it anyhow. Thanx. RL` |
|
| Ginger, These sounds good. I think i might just fly over and i will being my fork with me. Ilene |
|
- Posted by happytime_ca (My Page) on Tue, Aug 19, 03 at 22:31
| Ginger; This sounds really good. I want to make it for Labor Day weekend, can I make it now how long will it stay fresh in the frezzer? |
|
- Posted by Ginger_St_Thomas (My Page) on Wed, Aug 20, 03 at 6:12
| I suppose it would if you make sure you wrap it really well & air-tight. I've only made it & frozen it a couple of days before serving. |
|
- Posted by happytime_ca (My Page) on Sat, Sep 6, 03 at 20:42
| Well I made it on Thursday for Sunday, wrapped it well, & it is heavenly, It was really hot on Sunday & we had been at a local Wine Harvest celebration all day, then back to my house for dinner. It was a great way to end a very hot day & warm evening. Thanks for the recipe |
|
- Posted by Ginger_St_Thomas (My Page) on Sat, Sep 6, 03 at 20:53
| I'm so glad you enjoyed it. Thanks for letting me know. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Dessert Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.