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New Year's: Black and White Chantilly

Source of Recipe


The Seattle Times






List of Ingredients



• 1 tsp gelatin
  
• 2 Tbsp brandy, divided
  
• 3 cups whipping cream, divided
  
• 2 eggs
  
• 1/2 cup sugar
  
• 6 ounces white chocolate, finely chopped
  
• 6 ounces semisweet chocolate, finely chopped
  
• 20 chocolate wafers
  
• .
  
• -- Topping --
  
• 1/2 tsp gelatin
  
• 1 tsp brandy or vanilla
  
• 1 cup whipping cream, divided
  
• 1 Tbsp powdered sugar
  
• 1/2 tsp additional vanilla
  






Instructions



1. In a small bowl, dissolve the gelatin in 1 tablespoon brandy; set aside. Set up a water bath for melting the chocolate. Place a kitchen towel in the bottom of a large metal baking pan and fill about one-third full of water. Set on a burner at medium heat; the water should be hot but not boiling, so adjust the heat as necessary.
   
   
2. Make a custard sauce by heating 1-1/2 cups cream in a medium saucepan until hot. Whisk together the eggs and sugar until well-blended. Slowly whisk in the hot cream and pour back into the saucepan. Set over medium heat and whisk constantly until thickened, about 7 minutes. Remove from the heat and stir in the softened gelatin; stir well until the gelatin has dissolved. Divide into 2 bowls.
   
   
3. Place the finely chopped white and semisweet chocolates in separate small bowls and place in the water bath, making sure no water is seeping into the bowls. Stir occasionally until melted. Remove from the heat. Add the white chocolate to 1/2 of the warm custard sauce, whisking vigorously to blend. Repeat with the semisweet chocolate and remaining custard sauce. Set aside at room temperature to cool 20 minutes.
   
   
4. Place the chocolate wafers, a few at a time, in a food processor and process to a fine crumb. Place about three-quarters in the bottom of a 2-quart clear glass bowl. Set aside.
   
   
5. Whip 1-1/2 cups cream until soft peaks form; whip in 1 tablespoon brandy. Fold half into the white chocolate and the remaining into the semisweet chocolate. Spoon the semisweet chocolate into the bowl over the chocolate crumbs; spoon the white chocolate over the top. Cover and refrigerate up to 24 hours.
   
   
6. To make the topping: Dissolve the gelatin in the teaspoon of brandy or vanilla. Heat 1/4 cup of the cream; add the gelatin and stir to dissolve. Transfer to a small bowl and refrigerate 7 to 10 minutes, until cooled and thickened. Whisk well. Beat the remaining cream until soft peaks form; beat in the powdered sugar. Beat in the gelatin mixture and the remaining 1/2 teaspoon vanilla. Spoon the cream over the chantilly, forming into peaks with a spoon. (Or pipe rosettes onto the top.) Cover and refrigerate; the topping can be added up to 12 hours before serving. Dust with the remaining wafer crumbs just before serving.
   
   Makes 15 to 20 servings.