chocolate st emilion

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Cooking receipe to make chocolate st emilion under category General Recipes. You may find some video clips related to this receipe below.

chocolate st emilion

225g Amaretti biscuits crushed

90ml cointreau

450g Menier chocolate

110g butter

2 egg yolks

600ml double cream

icing sugar to decorate

Soak the crushed Amarettl in the Coinbreau.

Melt the chocolate in a bainmarie.

Remove from the heat and gradually beat in the butter and egg yolks.

Leave the mixture to cool.

Whip the cream until semi stiff.

Gently fold the cream into the chocolate mixture.

Place alterna7.

Chill for a couple of hours or until set.

To decorate place either a paper doily or a stencil on the cake and dust with some icing sugar make sure you can remove it easily without disturbing your design.

Use the best quality chocolate you can find.

Serves 8

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