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Name: Chocolate Boule De Neige (Chocolate Ball
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Boiling water; 1 c Heavy cream; 2 ts Cognac or rum; 1 c Granulated sugar; 4 lg Eggs; 2 Sticks butter; at room; 8 oz Semi-sweet chocolate; 1 tb Cognac or rum; 2 tb Granulated sugar

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INGREDIENTS

1/2 c Boiling water
1 c Heavy cream
2 ts Cognac or rum
1 c Granulated sugar
DECORATION
4 lg Eggs
2 Sticks butter; at room
8 oz Semi-sweet chocolate
1 tb Cognac or rum
2 tb Granulated sugar

INSTRUCTIONS

Line a 5 cup charlotte mold or souffle dish with double thickness of foil. Place chocolate, broken into pieces, and sugar into bowl of food processor fitted with steel blade -- turn on/off 4 times to get mixture started, then let machine run until chocolate is finely chopped. With machine running, add boiling water through feed tube. Let machine run until mixture is thoroughly mixed and chocolate is melted. Add butter and process to combine until butter is blended completely into chocolate. Add eggs and cognac/rum. Let machine run 10 seconds. Pour mixture into prepared mold; bake at 350 degrees 45-60 minutes until a thick crust has formed on top. The mixture will recede as it cools. Let cool. Wrap airtight and refrigerate. Will keep up to 2 weeks and may also be frozen. To serve: Peel off foil (mixture will look sticky and irregular). Whip cream until thick with electric mixcr, sweeten and flavor. Fill pastry bag fitted with a medium size star tube; cover mold, bottom side down, completely with rosettes so no chocolate shows. Chill until served. Cut in small slices. Makes 8-12 servings. ARKANSAS TODAY, CHANNEL 11, KTHV 12/05/1990 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chocolate Boule De Neige (Chocolate Ball

1/2 c Boiling water
1 c Heavy cream
2 ts Cognac or rum
1 c Granulated sugar
 DECORATION
4 lg Eggs
2 Sticks butter; at room
8 oz Semi-sweet chocolate
1 tb Cognac or rum
2 tb Granulated sugar

Line a 5 cup charlotte mold or souffle dish with double thickness of foil.  Place chocolate, broken into pieces, and sugar into bowl of food processor  fitted with steel blade -- turn on/off 4 times to get mixture started, then  let machine run until chocolate is finely chopped. With machine running,  add boiling water through feed tube. Let machine run until mixture is  thoroughly mixed and chocolate is melted. Add butter and process to combine  until butter is blended completely into chocolate. Add eggs and cognac/rum.  Let machine run 10 seconds.     Pour mixture into prepared mold; bake at 350 degrees 45-60 minutes until a  thick crust has formed on top. The mixture will recede as it cools. Let  cool. Wrap airtight and refrigerate. Will keep up to 2 weeks and may also  be frozen.     To serve: Peel off foil (mixture will look sticky and irregular). Whip  cream until thick with electric mixcr, sweeten and flavor.  Fill pastry bag  fitted with a medium size star tube; cover mold, bottom side down,  completely with rosettes so no chocolate shows. Chill until served. Cut in  small slices. Makes 8-12 servings.    ARKANSAS TODAY, CHANNEL 11, KTHV    12/05/1990    "COOKING WITH DON BINGHAM"    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 8 Servings

Calories: 446
Calories from Fat: 237 (53%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 2.2g
Cholesterol 549.1mg		169 %
Sodium 184mg		6 %
Potassium 281.4mg		7 %
Total Carbohydrate 40.1g		12 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 38.5g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 446

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