Recipe#2132

Title: Chocolate 02

From: alan@atoc.demon.co.uk 
 Newsgroups: rec.food.recipes 
 Subject: Pancakes with Chocolate Sauce 
 Date: 29 Dec 1998 04:39:18 -0700 
 Message-ID: <76af16$p1k@boofura.swcp.com> 

2 eggs
 25 grams caster sugar
 300 milliliters milk
 1 pinch salt
 75 grams self-raising flour
 50 grams unsalted butter
 whipped cream to serve
 275 milliliters cream milk
 2 tablespoons cocoa powder
 275 milliliters double cream
 75 grams caster sugar
 6 egg yolks
 60 grams dark luxury chocolate
 25 milliliters Grand Marnier
 To make the chocolate sauce, blend a little milk with the cocoa
 until it forms a smooth paste, then mix into the rest of the milk.
 Heat the cream until it's nearly boiling, stirring until smooth.
 Whisk the sugar and yolks together and when the cream comes up to
 the boil, pour half of it into the egg mixture, whisking well.
 When it's combined, pour in the rest.
 Pour the combined egg and cream mixture with the cocoa mix into a
 clean pan and continue to whisk.  Turn the heat down to minimum
 and, using a wooden spoon, stir for about 4-5 minutes until the
 mixture starts to thicken.  Don't overheat or you'll get scrambled
 eggs!
 Remove from the heat, pass through a fine sieve into a jug, break
 in the chocolate chunks and stir gently until they melt.  Add a
 generous dash of liqueur then cool and chill until needed.  When
 serving hot on pancakes, ensure that you only reheat the mixture
 gently.
 To make the pancakes, whisk the eggs and sugar into the milk until
 dissolved.  Add a pinch of salt, and stir in the flour until you
 have a smooth batter.  Melt the butter gently in a frying pan.
 Pour the melted butter into the batter and stir.  Let it rest for
 10 minutes.
 Cook the pancakes in the usual way over a medium heat, turning with
 a palette knife.  The finished pancakes should be pale with golden
 brown highlights - don't overcook on the second side.
 Fill with chocolate sauce and fold into quarters.  Serve with
 whipped cream or ice cream.