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Preheat oven to 325ºF (170ºC). Place nuts or pecans on a baking sheet and toast in the oven until golden. Chop coarsely.
Line a baking sheet with foil and spread nuts evenly. Melt chocolate in a double boiler over simmering water and pour over nuts. Freeze until firm. Break into bite size pieces. Reserve.
Line a 8 x 8 mold with foil. Set aside.
Beat egg yolks in a small bowl until thick and light lemon color.
Add honey and continue beating until mixed. Reserve.
Whip egg whites in a separate bowl until firm (as for meringue).
Reserve.
Beat heavy cream with vanilla in another bowl until thick and reserve.
Fold cream into whipped egg whites and then fold egg yolks into cream mixture. Fold in chocolate covered nuts. Pour mixture into the prepared pan, cover and freeze for 8 hours or overnight.
Before serving invert on a serving platter and remove foil.
Optional: Garnish with chocolate curls
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