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CHOCOLATE WHISKY LOAF
8-oz good-quality dark chocolate, roughly chopped
2-oz unsalted butter, softened
4 egg yolks
1-1/4 cups cream
2 tsp vanilla extract
2 Tbs whisky
3 Tbs cocoa, to dust
Line a 8-1/2 x 5-1/2 loaf tin with plastic wrap. Put the chocolate in a heatproof bowl. Bring a small pan of water to a simmer, remove from the heat and place the bowl over the pan, being careful not to let the bottom of the bowl touch the water. Stir the chocolate over the hot water until melted. Alternatively, melt the chocolate in the microwave for 1 minute, stirring after 30 seconds. Allow to cool.
Beat the butter and egg yolks in a small bowl until thick and creamy, then beat in the cooled chocolate mixture. In a medium bowl, using clean beaters, beat the cream and vanilla extract until solft peaks form. Fold in the whisky. Using a metal spoon, fold the cream and chocolate mixtures together until just combined.
Pour the mixture into the prepared loaf tin, cover the surface with plastic wrap and freeze for 2-3 hours or overnight, or until firm. Remove from the freezer, unmould and carefully peel away the plastic wrap. Smooth the wrinkles on the surface of the loaf using a flat-bladed knife. Place on a serving plate and dust with cocoa. If not serving immediately, return to the freezer for up to 1 week. Cut into slices to serve.
NOTE: This dessert is eaten firm but it will not freeze as hard as ice cream because it contains alchohol.
*recipe taken from The Essential Dessert Cookbook