Boule De Neige (Chocolate Snowball) Recipe

• 1/2 c. water
• 1 c. granulated sugar
• 4 lg. Large eggs
• 1 c. whipping cream
• 2 teaspoon cognac or possibly vanilla extract
• 8 ounce. semi sweet chocolate
• 1 c. butter, softened
• 1 tbsp. cognac or possibly vanilla extract
• 2 tbsp. sugar

1. Bring water to a boil in a medium sauce pan.
2. Remove from heat and stir in chocolate, stirring till melted: cold slightly.
3. cream sugar and butter.
4. Add in Large eggs, one at a time, beating well after each addition; stir in Tbsp.
5. of cognac and chocolate mix, stirring till blended.
6. Pour batter into a 5 c. souffle dish, that has been lined with a double thickness of aluminuim foil.
7. Bake in 350 degree oven for 40 to 60 min or possibly till a thick crust has been formed on top.
8. Cold completely; mix will collapse as it cools.
9. Chill, covered or possibly freeze for up to 2 weeks.
10. To serve, peel off foil (mix will look sticky and irregular).
11. Whip cream in medium mixer bowl till stiff; stir in 2 Tbsp.
12. sugar and 2 tsp.
13. cognac.
14. Fill pastry bag fitted with medium size star tube.
15. Cover mold, bottom side down with rosettes.
16. Refrigeratetill served.

water, sugar, eggs, whipping cream, cognac, semi sweet chocolate, butter, cognac, sugar

Taken from cookeatshare.com/recipes/boule-de-neige-chocolate-snowball-10621 (may not work)