Chocolate Amatller Barcelona Centenario
Alphonse Mucha
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chocolate Fudge Sheba with Crème Anglaise

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Have a heart for
New Orleans

Chocolate Fudge Sheba with Crème Anglaise

Terrine:
1 1/4 pounds bittersweet or semisweet
chocolate, coarsely chopped
6 egg yolks*
1 cup unsalted butter, room temperature
9 egg whites, room temperature*
1/2 cup sugar
1 cup chopped pecans

Crème Anglaise:
2 cups heavy cream
1/4 cup sugar
1 vanilla bean, split lengthwise
6 egg yolks, beaten to blend

* Egg Safety Information

For the terrine: Butter a 9-by-5-inch loaf pan. Melt chocolate in top of a double boiler over gently simmering water; stir until smooth. Transfer chocolate to a bowl and allow it to cool completely. Whisk yolks in top of double boiler over gently simmering water until thick and pale, about 2 minutes. Remove from over water and whisk until completely cool, about
1 minute.
Using electric mixer, beat butter in large bowl until fluffy. Using spatula,
fold in melted chocolate, then yolks. Using electric mixer with clean, dry beaters, beat whites until soft peaks begin to form. Add sugar 1 tablespoon
at a time and beat until whites are stiff and shiny. Fold meringue into chocolate mixture. Pour into prepared pan. Sprinkle with pecans and press
in lightly. Cover and refrigerate until set, about 3 hours. (Can be prepared
4 days ahead.)
For Crème Anglaise: Combine cream and sugar in heavy medium saucepan. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to boil over medium low heat. Remove from heat. Let steep for 30 minutes. In a medium bowl whisk yolks to blend. Add small amount of cream mixture to eggs, blending well. Add to remaining cream mixture and cook over low heat, stirring constantly, until thickened, about 5 minutes. Do not boil. Strain custard into boil. Cover and refrigerate until well chilled. (Can be prepared
1 day ahead.)
Let chocolate terrine soften slightly at room temperature. Cut dessert into
thin slices and serve with Crème Anglaise. Serves 12 to 16.

New Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita