Recipe Courtesy of Chef Jean-Marc Viallet
From the demo: Chocolate Magic, October 2009
For the chocolate cremeux:
- Whisk 4 egg yolks with 3 oz of sugar, reserve
- Bring to a boil 2 cups of heavy cream, pour in the yolks and cook until creamy
- Add 7 oz of chocolate 75%, pass thru a sifter, then fill the glasses 1/3 of the way
For the tiramisu:
- Whip 12 oz of whipping cream with 3 oz of powdered sugar
- Add slowly 8 oz of mascarpone cheese
- Flavor with rum, Kailua and amaretto if desired
- Fill the glass, decorate with gruee of cacao
Purchase items in BOLD in-store at Surfas or online at Culinary District!