Walnut Cream Dessert With Chocolate Sauce

Recipe Ingredients

4		Egg yolks
1 cup	198g / 7oz	Sugar
3 teaspoons	15ml	Flour
3 teaspoons	15ml	Arrowroot
3/4 cup	177ml	Whipping cream
3/4 cup	177ml	Milk
3 tablespoons	45ml	Kirsch
1 cup	198g / 7oz	Butter - room temperature
2 cups	292g / 10oz	Walnuts - toasted, chopped fine
		Chocolate Sauce
4 tablespoons	60ml	Butter
1/2 cup	55g / 1.9oz	Unsweetened cocoa
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Whipping cream

Recipe Instructions

Line 8-inch soufflee dish with plastic wrap, letting excess extend over edge; set aside. Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan.

Whisk in cream, milk and kirsch. Place over medium heat and whisk constantly until completely cooled. Beat butter and remaining sugar together in medium bowl until light and fluffy. Fold in walnuts and cooled yolk mixture.

Turn into mold. Cover and refrigerate 6 hours or overnight.

Remove from refrigerator and unmold. Serve immediately with Chocolate Sauce. For Chocolate Sauce: Melt butter in medium saucepan over medium heat.

Reduce heat and whisk in cocoa and sugar. Gradually add cream, stirring constantly until mixture is smooth and heated through. Serve warm.

Source:
Mrs. Kenneth Underwood

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