Served at the 2017 Chocolate Wine Trail
3 Egg Yolks
1 Whole Egg
1 1/3 cup Heavy Cream
1/3 cup Sugar
1 tsp Vanilla
1 Tbsp Cocoa Powder
2 cup Whipped Cream
1 Soft Pretzel (stick type)
1/2 cup Brown Sugar
1 Tbsp Butter
Whisk egg yolks and whole egg until thoroughly combined. Add remaining ingredients except whipped cream and whisk
Pour the mixture into the top of a double boiler and cook stirring constantly until slightly thickened. Allow to cool completely. Gently Fold the whipped cream into the custard mixture.
Preheat oven to 425 degrees. Cut the pretzel diagonally into 1/4 inch slices. Lay the slices on a cooking tray overlapping slightly. Drizzle the slices lightly with oil. Bake until crisp (10-13 minutes). Place the butter and brown sugar in a saucepan over medium heat. Using a candy thermometer, bring the mixture up to the hard crack stage (300 degrees). Drizzle the sugar over the pretzel slices, sprinkle with sea salt and allow to cool.
Serve with Stone Hill Rose’ Montaigne