Festival Recipe
Chocolate Crème
Recipe by Ken Harker
- Serves4
Ingredients
- 850mls milk
- 320mls cream
- 60g corn flour
- 280g castor sugar
- 90g cocoa powder
- 6 eggs
- 150g chocolate (70%)
- 250ml ballykeefe whiskey
Method
- Boil milk and cream.
- Mix sugar, cocoa, corn flour, eggs.
- Pour over hot milk and cream return to low heat till thickened.
- Pour onto flat tray and cover with cling film cartouche.
- 4 sheets fuille de brick pastry.
- 50 g melted butter.
- Cut pastry into square brush with melted butter and wrap around copper pipe.
- Bake @180 for 9 mins.
- Serve with salted caramel sauce, toasted hazelnuts and vanilla cream. Notes To Serve: Serve with salted caramel sauce, toasted hazelnuts and vanilla cream.
