Chocolate main page

Baker's chocolate cookies
Bittersweet chocolate Truffle cheese cake
Black chocolate espresso cake
Chocolate almond cake
Chocolate angel food cake
Chocolate and raspberry fontaines
Chocolate banana cake
Chocolate bavaroise
Chocolate brownies
Chocolate cake Nancy
Chocolate cake sheila
Chocolate cake for birthday cake
Chocolate chips cookies
Chocolate creme caramel
chocolate icing in a flash
Chocolate marble bark
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mocha torte
Chocolate mousse
Chocolate mousse filling
Chocolate mousse with honey popcorn
Chocolate orange cheese cake
Chocolate orange torte
Chocolate paté
Chocolate pudding with coffee sauce
Chocolate raspberry ice-cream cake
Chocolate slices with mocha creme
Chocolate soufflé
Chocolate truffles
Cocoa sponge cake
Delice au chocolat
Fondants au chocolat
Poppy seed chocolate torte
Robert Linxe chocolate truffles
The chocolate cake
Warm chocolate torte
Whipped cream chocolate icing

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

1 cup whipping cream
8 ounces semi-sweet chocolate
2 bananas
5 ounces cooked meringues
1/4 cup Grand Marnier
2 teaspoons cocoa powder

Melt chocolate over a double boiler. Cool at room temperature. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.