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Walnut Cream with Chocolate Sauce
4 egg yolks 1 cup granulated sugar 3 Tbsp flour 3 Tbsp arrowroot 3/4 cup whipping cream 3/4 cup milk 3 Tbsp kirsch 1 cup butter softened 2 cups walnuts toasted and chopped fine 4 Tbsp butter 1/2 cup unsweetened cocoa 1/2 cup sugar 1/2 cup whipping cream
Line a souffl� dish with plastic wrap letting excess extend over edge then set aside.
Combine yolks, 1/2 cup sugar, flour and arrowroot in medium saucepan then whisk in cream, milk and kirsch. Place over medium heat and whisk constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and fluffy. Fold
in walnuts and cooled yolk mixture then turn into mold. Cover and refrigerate 6 hours or overnight.
Remove from refrigerator and unmold. Serve immediately with chocolate sauce..
For chocolate sauce melt butter in medium saucepan over medium heat then reduce heat and whisk in cocoa and sugar. Gradually add cream stirring constantly until mixture is smooth and heated through.