Herb Society Of Nashville

Author: Chocolate Squares & Mint Crème Anglaise
Date of publish: 12/27/2015


8 oz good-quality semisweet chocolate
1 c (2 sticks) unsalted butter
5 eggs, separated
½ cup sugar
pinch of salt
Fresh mint leaves, for garnish

1. Break the chocolate into small pieces, and melt them in the top of a double boiler over simmering water, stirring frequently. Remove the pan from the heat and set it aside.
2. Melt the butter in a small heavy saucepan over low heat, and set it aside.
3. Combine the egg yolks and sugar in a large bowl, and whisk until the mixture is light and falls from the whisk in a ribbon when it is lifted. Set it aside.
4. Beat the egg whites with the salt until they form soft peaks.
5. Stir the melted butter into the chocolate. Then stir in the egg yolk mixture. Add one quarter of the egg whites, and then carefully fold in the remaining whites.
6. Rinse two small (2-cup) bread pans under cold water. Shake dry. Carefully pour in the chocolate mixture. Cover loosely with plastic wrap, then place the pans in the refrigerator, and chill at least 12 hours.
7. Unmold the chocolate loaves, and using a warmed knife, cut them into ½ -inch-thick slices. Spoon some Mint Crème Anglaise onto each plate, and arrange two chocolate slices onto each. Garnish with fresh mint leaves, and serve.
10 Portions.

Mint Crème Anglaise 
2 c milk
2 c (loosely packed) fresh mint leaves
6 egg yolks
¼ c sugar
2 Tbsp green crème de menthe
Combine the milk and mint leaves in a saucepan, and bring to a boil. Remove the pan from the heat, cover, and set aside for 30 minutes. Strain the milk into another saucepan, pressing against the mint leaves to extract as much flavor as possible. Whisk the egg yolks and sugar together in a bowl until the mixture is light and thick. Reheat the milk over medium-low heat and gradually add it to the egg mixture, stirring constantly. Return this to the saucepan and cook over low heat until the mixture has thickened slightly and coats the back of a metal spoon. Do not allow it to boil or the sauce will curdle. Remove the pan from the heat, stir in the crème de menthe, and transfer the mixture to a bowl to cool to room temperature. 
Makes 1.5 to 1.76 cups.