6 tablespoons sugar
1 cup chilled heavy whipping cream
¼ cup Frangelico (hazelnut liqueur)
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
12 hazelnuts, toasted, husked
FILLING: Line 5½- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.
Whisk ¼ cup cream, 4 tablespoons Frangelico, egg yolks, sugar, and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining ¼ cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.
GLAZE: Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour ½ cup glaze over filling in pan; shake pan gently to smooth top. Freeze just until glaze sets, about 20 minutes.
Line baking sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but ¼ cup glaze over loaf. Working quickly, spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour.
DO AHEAD: Can be made 2 days ahead. Cover loaf and reserved ¼ cup glaze separately and chill.
SAUCE: Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk egg yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone or resealable plastic bag. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing ⅛ inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center.
DO AHEAD: Can be made 3 days ahead. Chill.
Using long thin knife, cut loaf into ½-inch-thick slices, wiping knife clean between cuts. Place slices on plates; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into resealable plastic bag; snip off corner of bag. Pipe Zs or other decorative design atop sauce.Technique Tip: Cooking without ScramblingWhisking the egg yolk mixture over simmering water until it reaches 160°F makes this dessert egg-safe. Be sure to whisk the mixture constantly and vigorously while it’s over the simmering water to prevent the egg yolks from scrambling.
Perhaps the easiest of all puddings to make, a fool is simply sweetened whipped cream folded into a bright fruit puree. In this case, the purple berry puree and the snow-white cream aren’t completely combined: They’re layered and then swirled for a lovely finish. 4 servings
2 cups fresh or frozen blackberries, thawed, plus 4 additional berries for garnish
¼ cup sugar
2 tablespoons crème de cassis (black currant liqueur)
1 teaspoon fresh lemon juice
1¼ cups chilled heavy whipping cream
Puree 2 cups berries, sugar, crème de cassis, and lemon juice in processor Strain into medium bowl, pressing on solids. Cover and refrigerate puree until ready to use.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Using electric mixer, beat cream in medium bowl until peaks form. Spoon ¼ cup whipped cream into each of 4 balloon-shaped wineglasses; top each with 2 tablespoons berry puree. Repeat layering 2 more times. Draw tip of small knife through layers, forming swirl pattern. Garnish each with berry. Cover and refrigerate at least 30 minutes and up to 3 hours.
The Name GameBritish cookbooks like to say this dessert is so easy that even a fool could make it, but the name actually comes from the French verb fouler, which means “to crush”—it’s used in reference to the fruit, which is pureed.
A hit of Grand Marnier and a crunchy almond topping elevate the classic, textbook fool. This is a very versatile recipe: Use your favorite frozen (or fresh, in-season) berries. Blueberries, blackberries, and strawberries all work equally well. And play around with the liqueur. Crème de cassis, limoncello, and Chambord are some good options. 12 servings
3 12-ounce packages frozen raspberries, thawed, divided
½ cup Grand Marnier or other orange liqueur
4¼ cups chilled heavy whipping cream
1⅓ cups sugar
½ cup slivered blanched almonds, toasted
Puree half of raspberries and liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard solids. Gently stir remaining whole raspberries into puree. Cover and chill.
Using electric mixer, beat cream and sugar in another large bowl until peaks form. Gently fold whipped cream into raspberry mixture in 3 additions. Divide fool among 12 goblets. Cover and refrigerate at least 2 hours and up to 8 hours. Sprinkle with almonds and serve.
A traditional French charlotte is made in a deep, slightly angled, smooth-sided metal container called a charlotte mold. The mold is lined with bread, cake, or ladyfingers, then filled with fruit, mousse, custard, or thick whipped cream. This charlotte is a little different: Crisp ladyfingers line a scallop-sided brioche pan, which is then filled with layers of berries and a rich mascarpone custard. 8 servings
¼ cup sweet white wine (such as Muscat)
2 large egg yolks
6 tablespoons sugar, divided
1 8-ounce container mascarpone cheese
1 12-ounce bag frozen blackberries, thawed, drained, juices reserved
1 12-ounce bag frozen raspberries, thawed, drained, juices reserved
2 tablespoons framboise liqueur, divided
2 3.5-ounce packages (about) crisp ladyfingers (4-inch-long Boudoirs or Champagne biscuits)
Whisk wine, egg yolks, and 3 tablespoons sugar in large metal bowl to blend. Set bowl over saucepan of simmering water and whisk until yolk mixture is thick and foamy and thermometer inserted into center registers 160°F, about 2 minutes. Remove bowl from over water and let custard cool. Whisk mascarpone into custard.
Meanwhile, stir reserved juices from blackberries and raspberries, 1 tablespoon sugar, and 1 tablespoon framboise in medium shallow bowl to blend. Combine drained blackberries and raspberries in another medium bowl. Add remaining 2 tablespoons sugar and remaining 1 tablespoon framboise and toss to blend for compote.