Chocolate Sformato with Amareto Whipping Cream
Original Recipe: Siri's Corner
Ingredients:
2 cups whole milk, divided
1 cup sugar
1 teaspoon vanilla
1 packet gelatin
4 eggs, lightly beaten
1 (12-ounce) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon almond liqueur (recommended: Amaretto) [ OPTIONAL]
How to make:
1. Preheat the oven to 350 degrees F.
2. In a small saucepan, combine 1 1/2 cups of the milk, sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
3. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to
dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.)
4. When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh trainer
into a large measuring cup or small pitcher.
5. Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
6. Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish.
7. Bake until the sides are firm and the center is jiggles slightly, about 1 hour.
8. Remove from the oven and let cool for at least 30 minutes.
9. Spoon the Sformato along with some whipped topping!
Tips:
1. I didn't use any liqueur, instead I used regular whipped topping that you get in the frozen section of any grocery stores.
2. If you don't have a Double boiler , you can use 2 vessels, one with a smaller rim than the other. Simmer water gently over low heat in the smaller rim vessel and make sure the other vessel that you put on top will sit on top of the vessel but will not
touch water so that the chocolate/eggs wont get scrambled.
3. If you don't have a 2 Qt Casserole dish, use any ceramic dish that can be used in the oven. Avoid using the metal ones.
HAPPY HOLIDAYS TO ONE AND ALL!!
For some yummo pics of this Chocolate Sformato: Click here
Ingredients:
2 cups whole milk, divided
1 cup sugar
1 teaspoon vanilla
1 packet gelatin
4 eggs, lightly beaten
1 (12-ounce) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon almond liqueur (recommended: Amaretto) [ OPTIONAL]
How to make:
1. Preheat the oven to 350 degrees F.
2. In a small saucepan, combine 1 1/2 cups of the milk, sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
3. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to
dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.)
4. When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh trainer
into a large measuring cup or small pitcher.
5. Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
6. Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish.
7. Bake until the sides are firm and the center is jiggles slightly, about 1 hour.
8. Remove from the oven and let cool for at least 30 minutes.
9. Spoon the Sformato along with some whipped topping!
Tips:
1. I didn't use any liqueur, instead I used regular whipped topping that you get in the frozen section of any grocery stores.
2. If you don't have a Double boiler , you can use 2 vessels, one with a smaller rim than the other. Simmer water gently over low heat in the smaller rim vessel and make sure the other vessel that you put on top will sit on top of the vessel but will not
touch water so that the chocolate/eggs wont get scrambled.
3. If you don't have a 2 Qt Casserole dish, use any ceramic dish that can be used in the oven. Avoid using the metal ones.
HAPPY HOLIDAYS TO ONE AND ALL!!
For some yummo pics of this Chocolate Sformato: Click here
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Chocolate Sformato
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