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Categories:Viewed: 107 - Published at: 4 years ago
Ingredients
- 8 oz. fine-quality semi-sweet chocolate, chopped
- 6 Tbsp. unsalted butter, slightly softened
- 1/3 c. whipping cream
- 1/4 c. cognac
- about 3 Tbsp. unsweetened Dutch-process cocoa powder
- 3/4 c. finely chopped walnuts
Method
- Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth.
- Remove from water; cool slightly.
- In a small bowl, cream butter until smooth.
- Heat cream in a very small heavy saucepan over medium-high heat until bubbles form around edge of pan; cool 3 minutes.
- Pour cream over chocolate all at once. Whisk until blended.
- Whisk in butter; cool mixture to room temperature.
- Gradually stir in cognac.
- Cover with a paper towel and plastic wrap; refrigerate about 5 hours or until firm.
