Break the chocolate into small pieces. Put into a saucepan and moisten with 1 tablespoon of water. Melt over a low heat. Remove from the heat, add the butter cut into pieces, whisk and add the confectioner╒s sugar, mix. Flavor with the Grand-Marnier. Separate the egg whites from the yolks, beat the yolks, combine with the chocolate, add the hazelnuts. Beat the whites until stiff with a pinch of granulated sugar. When firm, take out 3 tablespoons which you will thoroughly combine with the chocolate cream. Carefully fold in the remaining egg whites to prevent from breaking. Divide up into individual bowls, let stand in the refrigerator for 3 hours.
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14 oz plain chocolate
5 eggs
1 tbsp water
1/2 cup butter
1 tbsp Grand-Marnier
2/3 cup confectioner╒s sugar
2 2/3 oz hazelnuts, grilled and coarsely chopped
a pinch granulated sugar
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15
mn
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5
mn
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It is preferable to make this dessert the day before.
