Friday is already here with a packed weekend schedule straight ahead. Mine is to be a working weekend but never fear I will be learning something new and fun in the process so that makes it a lot less work. To kick off the start of the weekend I wanted to dust off an old recipe from Michael Fusco, a friend of mine who is also a 5 * chef here in Tulsa, OK. You can visit his webpage,
Michael Fusco's Riverside Grill and make a reservation for dinner at your earliest opportunity. You WILL be very happy that you did!
This recipe is one of those super-secret, just pulled out of the vault, oh so delicious desserts that takes a little time but it well worth the effort. Thanks to Michael for allowing me to post it for the readers. The recipe is as follows:
Ingredients-
9 ounces dark chocolate
7 ounces butter (Whole, unsalted)
11 ounces sugar
8 egg yolks
8 egg whites
Directions:
Melt chocolate with butter over double boiler (not direct heat!). Work 1/2 the sugar with the yolks and reserve the other 1/2 for the whites.
Add the chocolate mixture to the yolks.
Beat whites to stiff peaks (Medium mix speed until foamy, high speed for 2-3 minutes.) and add the remaining sugar. Beat until smooth. Fold the whites into the chocolate mixture and allow to set in refrigerator.
Fill individual 8" baking pan half full with mousse. Bake in 350 degree oven 25-30 minutes. Let cool. Refill pan with additional mousse and freeze. Cook again in 400 degree oven for 25-30 minutes. Inside of fudge should be moist and almost fluid. Serve very warm.
This dessert turned out sooo good!! The inside was not fluid as described in the recipe (baked slightly too long because we were busy talking in the class!) but it was excellent and still had a soft, very warm center. Enjoy!!
1 comment:
Ohhh. I was going to say that the next time skiiers came to visit I'd make the noodle pudding - but they're chocoholics and this is even better! Wouldn't dare make it and have it in the house without a crowd :-)
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