Walnut Cream Dessert with Chocolate Sauce
Submitted by zeno
An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.
YIELD
10 servingsPREP
30 minCOOK
20 minREADY
8 hrsThis is the kind of dessert that turns a Tuesday dinner into an event.
A silky egg yolk custard gets enriched with butter and folded with finely chopped toasted walnuts and a splash of kirsch for that subtle cherry warmth. Chilled overnight in a mold, it sets into something dense, creamy, and deeply sophisticated.
Unmold it onto a platter, pour warm chocolate sauce over the top, and watch the room go quiet for a second.
Chef Tips
- Line the mold with plastic wrap so you get a clean release. Let the excess hang over the edges for easy lifting.
- Toast the walnuts in a dry skillet until fragrant. This step doubles their flavor.
- The custard base must be fully cooled before folding into the butter mixture, or you’ll melt the butter and lose the light texture.
- Make the chocolate sauce just before serving so it’s warm and pourable.
Ingredients
Directions
Line 8-inch souffle dish with plastic wrap, letting excess extend over edge; set aside.
Combine yolks, ¼ cup sugar, flour and arrowroot in medium saucepan.
Whisk in cream, milk and kirsch.
Place over medium heat and whisk constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and fluffy.
Fold in walnuts and cooled yolk mixture. Turn into mold.
Cover and refrigerate 6 hours or overnight.
Remove from refrigerator and unmold.
Serve immediately with Chocolate Sauce.
For Chocolate Sauce: Melt butter in medium saucepan over medium heat.
Reduce heat and whisk in cocoa and sugar.
Gradually add cream, stirring constantly until mixture is smooth and heated through.
Serve warm.
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