Chilled Orange Cappuccino Cream W/ Grated Choc

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Chilled Orange Cappuccino Cream W/ Grated Choc
Categories: Beverage, Chocolate
Yield: 8 servings

MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
4 c Heavy cream
4 T Cornstarch
1 1/2 c Half-and-half
4 T Instant espresso powder
6 Egg yolks
2 T Grand Marnier
2 Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated
1/2 c Granulated sugar

EQUIPMENT: Measuring cup, measuring spoons, hand
grated, 2 1/2-qt saucepan, electric mixer with paddle,
and balloon whip, rubber spatula, whisk, instant-read
test thermometer, 2 stainless steel bowls (1 large),
pastry bag, 8 8-oz coffee cups

Heat 1 1/2 cups of heavy cream and the half-and-half
in a 2 1/2-qt saucepan over medium-high heat. Bring to
a boil.
While the cream is heating, combine the egg yolks,
eggs, sugar, cornstarch, and instant espresso powder
in the bowl of an electric mixer fitted with a paddle.
Beat the mixture on high for 2 minutes, scrape down
the sides of the bowl, and continue mixing on high
until the mixture is slightly thickened, about 1 1/2
to 2 minutes. (At this point the cream should be
boiling. If not, adjust the mixer speed to low and
continue to mix until the cream boils. If his is not
done, the eggs will develop undesirable lumps.)
Pour the boiling cream into the beaten egg mixture and
whisk to combine. Return to the saucepan and heat over
medium-high heat, whisking constantly, until the cream
reaches a temperature of 180 degrees, about 5 to 6
minutes. Remove from the heat and transfer to a
stainless steel bowl. Cool the espresso-custard
mixture in an ice-water bath to a temperature for 40
to 45 degrees, about 20 to 25 minutes.

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