Boule De Neige (Chocolate Snowball) Recipe

1. 1

   Bring water to a boil in a medium sauce pan.

2. 2

   Remove from heat and stir in chocolate, stirring till melted: cold slightly.

3. 3

   cream sugar and butter.

4. 4

   Add in Large eggs, one at a time, beating well after each addition; stir in Tbsp.

5. 5

   of cognac and chocolate mix, stirring till blended.

6. 6

   Pour batter into a 5 c. souffle dish, that has been lined with a double thickness of aluminuim foil.

7. 7

   Bake in 350 degree oven for 40 to 60 min or possibly till a thick crust has been formed on top.

8. 8

   Cold completely; mix will collapse as it cools.

9. 9

   Chill, covered or possibly freeze for up to 2 weeks.

10. 10

    To serve, peel off foil (mix will look sticky and irregular).

11. 11

    Whip cream in medium mixer bowl till stiff; stir in 2 Tbsp.

12. 12

    sugar and 2 tsp.

13. 13

    cognac.

14. 14

    Fill pastry bag fitted with medium size star tube.

15. 15

    Cover mold, bottom side down with rosettes.

16. 16

    Refrigeratetill served.

* Per serving · 4 servings · Values may vary.

No additional tips available.