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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise . Ingredients:
2 large eggs |
1/3 cup sugar |
3 tablespoons frangelico (hazelnut liqueur) |
6 ounces good-quality white chocolate (such as baker's or lindt), chopped |
1 cup chilled whipping cream |
Directions:
1. Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.
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