'2/3 cup of bitter chocolate, cut into small pieces'
250g unsalted butter, softened
4 large egg yolks
One-half cup of confectioner's sugar
Zest of 1 orange, grated
Two-thirds of a cup of orange liqueur
Biscotti for serving
Cream Chantilly for serving
'2/3 cup of bitter chocolate, cut into small pieces'
250g unsalted butter, softened
4 large egg yolks
One-half cup of confectioner's sugar
Zest of 1 orange, grated
Two-thirds of a cup of orange liqueur
Biscotti for serving
Cream Chantilly for serving
Melt the chocolate with half of the butter in a small saucepan
Heat over low heat, stirring occasionally, until smooth
Remove from heat and stir until creamy
Beat the egg yolks with confectioner's sugar in a bowl set over hot water until thick and fluffy
Add the melted chocolate mixture and beat well
Add the remaining butter to the chopped chocolate, beating without stopping until smooth
If the mixture becomes too thick, pass it through a sieve
Add the grated orange zest and half of the liqueur
Beat well
Assemble the pavé by lining a deep dish with biscotti, dipping each one quickly in the liqueur mixture
Top with a layer of chocolate cream
Repeat the layers, ending with a layer of biscotti
Cover the dish with plastic wrap and refrigerate for at least 24 hours
When serving, immerse the dish in hot water for about 10 seconds to loosen it
Then, remove and decorate with Cream Chantilly
Serve 6-8 portions.
