Ray's Corner

 

Chocolate Walnut Chantilly

  • 1 pkg unflavoured gelatin

  • cup sugar

  • 1 tsp powdered instant coffee

  • 1/8 tsp salt

  • 2/3 cup water

  • 3 squares semi-sweet chocolate

  • 3 lg eggs, separated

  • 1 cup whipping cream

  • cup finely chopped walnuts

  • chocolate syrup

  • chocolate curls and chopped walnuts

Stir together gelatin, cup sugar, coffee, salt
Add water and heat slowly, stirring until sugar and gelatin dissolve
Add chocolate and stir until melted
Beat egg yolk lightly and stir in spoonful of chocolate mixture
Stir in remaining chocolate mixture and stir over low heat until mixture thickens slightly
Remove from heat and cool thoroughly
Beat egg whites until stiff and gradually beat in rest of sugar
Beat cream to soft peaks, and fold along with egg whites into chocolate mixture
Fold in walnuts
Turn onto oiled six cup mold and chill until firm, at least 4 hours
Unmould to serve
Drizzle with syrup and decorate with curls and additional chopped walnuts
Serves 8

Nick Zawerucha

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