While this is terrific all year long, summer seems to beg you to make it and so will your family! You have to plan a bit ahead because it will take two days to make the components, but only a few minutes to assemble and serve. The components can also be used in a myriad of other desserts, only limited by your imagination. Chocolatey, sweet, and ultimately satisfying, you’ll love this week’s Chocolate Monday dessert!
Add to your shopping list:
6 oz unsweetened chocolate
1/2 cup cocoa powder
2 cups sugar
1/2 cup light corn syrup
8 tbsp (1 stick) unsalted butter
6 eggs
2 cups heavy whipping cream
1-1/2 cups milk
1 vanilla bean
Salt
Vanilla extract
What could you use these ingredients to make? Come back on Monday to find out! Have a great weekend!
Jane
Jen Schroll
I am such a chocolate fiend! You can bet that I’ll be back tomorrow. I do have one question, though – is there a viable substitute for the corn syrup? I happen to have an allergy to corn and I’d hate to see a good chocolate recipe go untouched!
Jane Bonacci, The Heritage Cook
We are happy to have you join us Jen! In answer to your question, yes, you can substitute Lyle’s Golden Syrup for the corn syrup. The consistency won’t be as thick, but we’d rather have you healthy! Lyle’s is a brand of cane syrup typically used in the South. You should be able to find it in the same area as pancake syrups. If not, you can order it online. Hope this helps!
Jane