|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|pure vanilla extract||.||.|
In a food processor, process the chocolate until very fine.
With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Pulse in the vanilla. Press the mixture through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for about 2 to 3 hours, or until the mixture is thick enough to hold a well defined impression (an instant-read thermometer should read 68° to 72°F/20° to 22°C). Remove
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