Title: WHITE CHOCOLATE RAVIOLI
Categories: Desserts, Chocolate
Yield: 8 servings
3 oz White chocolate bars
-(Tobler), halved crosswise
1/2 c Hazelnuts, toasted and
-husked - coarsely chopped
8 Mint sprigs
*** MOUSSE ***
8 oz Chocolate -extra bittersweet
-or semisweet, chopped
1/4 c Butter - unsalted
2 Eggs, separated - at room
-temperature
1 pn Salt
1 pn Cream of tartar
4 tb Sugar
3/4 c Whipping cream - well
-chilled
1 ts Vanilla
FROM: Bill Segui
Number of Servings: 8
MOUSSE: Melt the chocolate and butter in top of a
double boiler over barely simmering water. Stir until
smooth. Transfer to medium bowl. Whisk in egg yolks.
Beat egg whites, salt and cream of tartar in another
bowl until soft peaks form. Add 2 tablespoons sugar
and beat until stiff but not dry. Fold in chocolate.
In another bowl, beat cream with 2 tablespoons of
sugar and vanilla until slightly thickened. Fold into
chocolate. Pour into metal bowl. Cover and chill over
night.
Chill ravioli mold in freezer. Preheat oven on lowest
setting for 5 minutes. Turn off oven. Place white
chocolate on baking sheets. Place in turned off oven
and let stand until soft enough to yield when pressed
with finger, about 5 minutes.
Roll one piece of chocolate out on a sheet of
parchment paper to flatten slightly. Lift chocolate
off paper, using a thin knife if necessary. Turn pasta
machine to widest setting. Run chocolate through.
Adjust pasta machine to next narrower setting. Run
chocolate through the machine again.
Repeat, narrowing follers after each run until
chocolate is 1/16 inch thick. Quickly press chocolate
into chilled ravioli mold.
Fill each ravioli with 1 to 1 1/2 tablespoons of
mousse filling. Repeat rolling with second piece of
chocolate, resoftening in oven as necessary. Complete
ravioli. Seal with rolling pin. Invert mold, pressing
gently to release ravioli. Cut into separate pieces
with ravioli cutter or knife if necessary. Place on
chilled baking sheet and refrigerate.
Before serving, let chocolate ravioli stand at room
temperature for 30 minutes. Arrange four ravioli on
each plate. Sprinkle with nuts and garnish with mint.
