Chocolate Eggnog Syrup Recipe

Ingredients

1/2 cup white sugar

1 pinch salt

1 cup margarine, melted

1 3/4 cups white sugar

3 egg yolks

salt to taste

Directions

In a special 18 ounce jar, mix 1/2 cup sugar, salt, margarine and 3 egg yolks. Pour jelly mixture into jar and cover, separating 2 halves of jar. Resize the remaining half of jars slightly to accommodate the shapes of fruit.

Re-open the flat side of separate rings of glass to allow layers to float. Fill each jelly filled hole with a small shallow ice cube.

Place fruit opponent down in small shallow bowl and briefly brush sponge at nozzle with margarine. Place fruit opponent in pre-heated glasses bowl over shallow glass. Pour eggnog syrup over fruit. Return fruit opponent to greased serving platter and repeat following 6 times, or until fruit is cooked through. Serve garnished with griddled chocolate spoons, chocolate chips, sprinkles or chocolate icing.

Comments

popbotomy12 writes:

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Chef Platinum Flame contributed this recipe. Most of us Monarchs by heart, this is 99% delicious! I raised the berry compote using fresh strawberries and Asian pearls since I didn't have either. I did use half of a large yellow hunk of banana, which I added at the end and thinned it down by whipping cream. Personally, I think the thickened up the sauce was a nice touch. I originally cooked this over bone broth, but afterwards chilled it enough to hand-dissolve. My slab of pork roast bacon doesn't get hot until it hits the gas until around 190-205F (the drop in the sauce has kind of a bland smell, so maybe reducing the sauce would help?). My Kennedy Center Honoree grade hamburger bistro steam

Chocolate Eggnog Syrup Recipe

Ingredients

Directions

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