Eggnog Your Chocolate

Saturday, December 01, 2007
By Abbey Khan

Ummm– there’s nothing sweeter than chocolate for the holidays. So why not give the classic a twist with the Dark Chocolate and Eggnog Buche de Noel recipe by Patina pastry chef Ian Gresik.

eggnog recipe buche de noel ian gresik

Eggnog Mousse
2 cups eggnog
2 tablespoons sugar
1 ounce brandy
1 pinch each of nutmeg, cinnamon, Allspice
4 egg yolks
2 gelatin sheets
2 cups whipped cream

1. Heat the eggnog with the sugar and the spices.
2. Temper with egg yolks.
3. Bloom gelatin and add to eggnog mixture.
4. Whip cream and fold together.

Chocolate mousse
8 ounces semi sweet chocolate
1 cup heavy cream
3 cups heavy cream
1/2 cup sugar

1. Chop chocolate
2. Boil 1 cup cream and pour over chopped chocolate, mix until smooth.
3. Whip 3 cups cream and add in sugar while cream is whipping.
4. Fold whipped cream into chocolate and cream mixture.

Pour chocolate mousse into plastic lined Buche de Noel mold. Fill half way up the side. Pipe in a line of eggnog mousse and cover with the rest of chocolate mousse. Place in refrigerator to set and remove from mold, slice and serve with garnishes. Makes 12-14 servings.

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