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Chocolate Sheba with White and Dark Chocolate Lattice (Emeril Lagasse) Recipe

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Chocolate Sheba with White and Dark Chocolate Lattice (Emeril Lagasse)
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Ingredients
9
Count
Nutrition
1035
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Melt the semisweet chocolate in a double boiler, stirring with a rubber spatula to facilitate even melting. Remove the bowl from the heat and add the butter to the chocolate. Stir to melt the butter and mix well. Add the egg yolks, 1 at a time, and whisk to thoroughly combine.
  2. In a separate clean bowl, beat the egg whites to soft peaks. Gradually add the sugar and beat the whites to stiff, glossy peaks (do not overmix or the whites will dry out). Using a large rubber spatula, gently fold the egg whites into the chocolate mixture.
  3. In a separate bowl, whip the cream to stiff peaks. Using a large spatula, gently fold 1/3 of the whipped cream into the chocolate mixture. Repeat with the remaining cream, folding just until the cream is incorporated. Do not overmix.
  4. Line a 9-inch round cake pan with plastic wrap that over hangs by 4 inches on all sides. Sprinkle the pecan pieces on the bottom of the pan. Pour the mousse over the pecans and fold the plastic over the top of the mousse. Wrap the entire pan with plastic wrap and freeze for at least 2 hours and up to 1 day.
  5. Line a small baking sheet with parchment paper. Melt the dark chocolate and place in a small pastry bag fitted with a 1/4-inch tip. (Alternately, place the chocolate in a small resealable plastic food storage bag and cut 1/4-inch from the tip of the bag.) Drizzle the chocolate back and forth over the baking sheet in vertical strokes. Melt the white chocolate and place in another small pastry bag or plastic bag. Rotate the baking sheet 1/4 turn and drizzle the white chocolate over the dark chocolate in perpendicular strokes to form a lattice-like design. Place the sheet pan in the refrigerator to cool. When the chocolate has hardened, break the chocolate lattice into pieces as needed for garnish.
  6. When serving, unwrap the sheba and cut slices with a hot, wet long, thin knife. A slicer works best for this. Place slices in the refrigerator until softened slightly before serving, about 20 minutes. When ready to serve, place the slices onto dessert plates and garnish with a piece of the chocolate lattice. Serve immediately.
  7. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1034.77 Kcal (4332 kJ)
Calories from fat 702.91 Kcal
% Daily Value*
Total Fat 78.1g 120%
Cholesterol 290.25mg 97%
Sodium 176.79mg 7%
Potassium 706.46mg 15%
Total Carbs 77.31g 26%
Sugars 64.23g 257%
Dietary Fiber 8.13g 33%
Protein 19.72g 39%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 5%
Iron 6.2mg 34%
Calcium 148.5mg 15%
Amount Per 100 g
Calories 394.14 Kcal (1650 kJ)
Calories from fat 267.74 Kcal
% Daily Value*
Total Fat 29.75g 120%
Cholesterol 110.55mg 97%
Sodium 67.34mg 7%
Potassium 269.09mg 15%
Total Carbs 29.45g 26%
Sugars 24.47g 257%
Dietary Fiber 3.1g 33%
Protein 7.51g 39%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 5%
Iron 2.4mg 34%
Calcium 56.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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