I am a proud choco addict too!!
Here are some ideas
White Chocolate and Raspberry Cheesecake
Serves 8 - 12
Preparation :15 Cook :45 Stand 1:00 Total 2:00
It's better to give out this recipe to your friends after serving it or they might just not leave. Really!
1 pound cream cheese, softened
1/3 cup sugar
3 each eggs, large
2 tablespoons lemon juice, fresh squeezed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups sour cream
8 ounces white chocolate, softened in the microwave
4-5 ounces seedless red raspberry jam, microwave until fluid
1 each GRAHAM CRACKER CRUST, Recipe below
Preparation:
Preheat oven to 350 degrees. Make the graham cracker crust mixture listed below and line the bottom and partial sides of a 10-inch spring form pan. Set aside.
Cream the cream cheese and sugar in a mixing bowl until smooth and light, about 3 minutes at medium speed. Add eggs one at a time until just blended in. Add lemon juice, vanilla, salt and whip until just blended. Add sour cream and blend until just mixed well. Add white chocolate that has melted until just smooth when stirred with a fork, and blend in. You have done well !!! Taste the batter as a reward.
Pour the batter into the crust-lined pan. If you have a squirt bottle or a pastry bag with a small circular tip, fill it with the warmed (but not hot) jelly. Starting in the center of the cheesecake, squirt a thin line of the jelly in a tight circular pinwheel pattern until you reach the edge of the pan. You should have about a half-inch between the lines in the circle.
Here is the part where you make the cheesecake beautiful! Take a thin bladed knife and starting in the center of the cheesecake, draw four lines from the center to the edge of the pan, basically quartering your cheesecake (making sure not to cut to deeply into the batter). You'll have to wipe the knife clean between each stroke. You'll know what to do with the wiped batter!
Now, take the knife and draw it from the edge of the pan to the center, between the lines you made previously. See how it pulls the jelly into a beautiful pattern. No one will believe that you made it yourself.
Place the pan into water bath about 1 inch deep and cook in your preheated oven for 45 minutes. After 45 minutes shut off the oven. DO NOT open the oven door!!! Leave the cake in the shut down oven for exactly 1 hour. Remove and chill thoroughly overnight before cutting.
FREE TIP: Do not use a knife when cutting cheesecake. Get a 18 inch piece of dental floss, hold it tightly in each hand and pass it straight down through the cake, then pull it out from one side and wipe it off. Continue.
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White Chocolate Mousse with Swedish Huckleberry Sauce
Huckleberries are similar to blueberries, so you could substitute a blueberry jelly. I’ve also used Lingonberry Sauce which can be found in most specialty food stores.
Serves 6
Preparation Total 5:30
Ingredients:
1 teaspoon unflavored gelatin
1/4 cup cold water
1 cup huckleberry sauce
7 large egg yolks
8 ounces white chocolate
1 cup whipping cream
Preparation:
Soften the gelatin, by sprinkling it into the cold water. Allow it to soften for 10 minutes.
Put about 1 1/2 tablespoons of Huckleberry sauce into the bottom of 6 chilled wine glasses, making sure not to get the sauce on the side of the glass.
Combine the egg yolks and gelatin/water in a double boiler and whisk briskly over medium-low heat until the mixture is thick enough to form soft peaks.
Remove from heat and transfer to a large bowl to cool slightly.
Place the white chocolate in a microwavable bowl and heat on medium for 30 seconds. Remove the bowl from the microwave and stir with a fork.
If the chocolate is thoroughly melted, fold it into the egg mixture. If not continue to melt in 10 second intervals, then fold.
Whip the heavy cream until stiff peaks form. Fold into the egg and chocolate mix with a rubber spatula.
Carefully pour the mousse into the glasses over the huckleberry sauce. Chill for at least 5 hours. Overnight is better.
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Grand Marnier Strawberries dipped in White and Milk Chocolate
Serves 4
Best served in a bubble bath with chilled champagne, but after a fine meal is acceptable.
Ingredients:
12 each fresh strawberries
1 1/2 ounces Grand Marnier
4 ounces white chocolate
4 ounces milk chocolate
Preparation:
Quickly rinse the berries in cold water, pat dry with a towel and place in a bowl. Pour the Grand Marnier over the top and let
stand for 20 minutes.
Put the white chocolate in a soup cup and microwave for 30-40 seconds. Test the chocolate with a fork to see how melted it is.
Chocolate will hold its shape even when melted. Stir briskly with a fork. If it is still lumpy, microwave in 10 second increments
until smooth.
Dip berries on one side only and place on waxed paper covered plate. Chill for 10 minutes. Repeat with milk chocolate, dipping
the other side. Chill.
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White Chocolate Bread Pudding with White Chocolate Kahlua Sauce
This is a recipe that was first invented by a restaurant in New Orleans. I have been told that people enjoy this version just as much. A compliment I don't take lightly.
Ingredients:
6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks
Preparation:
1. Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven.
2. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted.
3. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes.
4. Top each serving with Kahlua Sauce. (Recipe Below)
Kahlua Sauce
1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua
1. Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes.
2. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.
Yields 12 –15 servings.
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White Russian Truffles
Ingredients:
(6 servings)
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
Preparation:
Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm.
Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper.
Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature.
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Chunky White Chocolate Macadamia Nut Cookies
Yield: 30 Cookies
Ingredients:
1 cup plus 2 tbsp. all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 lg. egg
1 tsp. vanilla
9 oz. white chocolate with almonds coarsley chopped
1 cup macadamia nuts coarsely and chopped
Preparation:
Position two racks in top and bottom thirds of the oven and preheat to 375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and salt. In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the flour mixture until just combined. Stir in the white chocolate and macadamia nuts.
Using 1 tbsp. dough, roll dough into a ball between the palms of your hands. Place the ball on the cookie sheet, leaving 1 inch between the cookies. Repeat for each cookie. With moistened palm, slightly flatten the cookies. Bake 9-12 minutes, until lightly golden. Transfer the cookies to a wire rack and cool completely.
Chocolate Espresso Torte
This extremely deep, rich, and dark cake tastes great with whipped cream.
Yield: 10 Servings
5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.
Strawberry Chocolate Mousse Cake
Yield: 12 servings.
1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.
Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein
Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
Yield: 4 servings, 1 eight-inch cake
Cake:
4 tablespoons unsalted butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
Mousse Base:
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
Mousse, Cake Assembly, and Glaze:
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
Buy Chocolate
For Cake:
Preheat oven to 400 F. Place 8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.
Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.
For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.
Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.
Quarky Chocolate Cake
Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.
Yield: 12 to 15 servings
FOR THE FROSTING
1 1/4 cups heavy cream
1 2/3 cups sugar
6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons
1 1/2 teaspoons pure vanilla extract
FOR THE CAKE
1/2 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans
4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped
1 3/4 cups cake flour
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
1 whole egg
5 large eggs, separated
1 tablespoon pure vanilla extract
1 cup quark, such as Ellen's Nonfat, stirred until smooth
To make the frosting:
In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.
Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)
To make the cake:
Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.
In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.
Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.
Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.
In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.
Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.
Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.
To assemble:
Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!
Chocolate and Raspberry Heart Napoleons
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Yield: 2 Servings
3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish
Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside.
In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 tablespoons). Refrigerate until ready to serve.
To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.
Mexican Chocolate Icebox Cake
There's a hint of cinnamon in the chocolate filling and the whipped cream topping.
Yield: 12 servings
60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, grated
Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve
Chocolate Cake with Chocolate Buttercream
A wonderful devil's food-like chocolate cake with a rich, creamy chocolate frosting.
Yield: 15 servings
Cake Ingredients:
2 cups sugar
1/2 cup LAND O LAKES® Butter
1/2 cup sour milk*
2 (1-ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water
Frosting Ingredients:
1/2 cup LAND O LAKES® Butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup whipping cream
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons light corn syrup
Heat oven to 350 F.
Combine sugar and 1/2 cup butter in large mixer bowl. Using an electric mixer beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat until well mixed (2 to 3 minutes). Add boiling water; continue beating until smooth (1 to 2 minutes).
Pour batter into greased and floured 13x9-inch baking pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition (2 to 3 minutes). Stir in corn syrup. Frost cooled cake.
*Substitute 1 1/2 teaspoons vinegar plus enough milk to equal 1/2 cup.
Chocolate "SUSHI"
Modeling Chocolate:
12oz chocolate
2oz corn syrup
Sticky Rice:
1 cup rice
2 cups apple juice
seasonal fruits, julienned (to slice into thin strips the size of matchsticks)
rolling pin
To make modeling chocolate melt 12oz chocolate in double boiler, add 2oz corn syrup and mix thoroughly. Wrap in plastic and refrigerate for 2 hours.
Put 1 cup of rice in a pot and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, take of heat and set aside.
Knead half of the modeling chocolate until pliable. Roll out paper thin.
Tip:
If too tough, rub your hand over the surface this will warm up the chocolate and make it easier to roll out.
Cut the rolled out modeling chocolate into 2-1/2 in wide strips.
Place sticky rice on chocolate, leaving space on one side for the seam.
Arrange your fruit on top of the rice.
Roll up tightly making sure that both sides are stuck together. Place in refrigerator to set.
Using a sharp knife cut your rolls into 1 in lengths. Place on your plate and garnish.
Chocolate Bread Pudding with Cappuccino Sauce
Yield: 8 servings
Chocolate bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, such as Pepperidge Farm cut into 1/2-inch cubes, to yield approximately 3 1/2 cups
Cappuccino Sauce:
1 cup heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
3 large egg yolks, at room temperature
3 tablespoons granulated sugar
Chocolate sorbet for garnish (optional)
Make the bread pudding:
Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.
Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.
Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.
Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.
Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.
Make the cappuccino sauce:
Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly.
Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.
To serve:
Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.
Caramelized Pear Chocolate Shortcake with Caramel Sauce
Yield: 6 servings
Chocolate shortcake:
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup butter, cut into 6 pieces
1 1/4 cups buttermilk
Caramelized pears:
3 large pears
3 tablespoons butter
3 tablespoons brown sugar
Caramel sauce:
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/2 cup heavy cream
To prepare chocolate shortcake:
Butter a large baking sheet. Heat oven to 400 F.
In a large mixing bowl, stir together flour, baking powder and sugar. Sift in cocoa powder. Stir well. Cut in butter to form a coarse meal. Add buttermilk and mix well. Dough will be soft. Drop by large spoonfuls on prepared sheet to make six shortcakes. Bake for 20 minutes. Remove from oven and set aside to cool.
To prepare caramelized pears:
Wash. peel and core pears. Cut into thin slices. Melt butter and sugar in a large skillet over medium-high heat. Add pear slices and cook, stirring occasionally until pears are tender and slightly browned on the edges. Remove from heat.
To prepare caramel sauce:
In a medium saucepan over medium heat, melt butter. Stir in sugar. Increase heat to medium-high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in vanilla and heavy cream. (If mixture thickens before using, heat at medium setting in microwave.)
To assemble:
Cut top third off on each shortcake. Set aside. Place bottom of shortcake on individual serving dish. Fan caramelized pear slices over shortcake. Drizzle caramel sauce over pears and on plate. Place top of shortcake at an angle to highlight pears. Repeat with remaining shortcakes, pears, and caramel sauce.
White-Chocolate Mousse Parfaits
Yield: eight small parfaits (3 cups mousse)
4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed
Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. (how to melt.... ). Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.
Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.
To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.
Tips
Be careful when you melt the white chocolate -- it burns easily, so use very low heat. more info!
This mousse can also be served alongside a fresh fruit compote.
Other combinations:
fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.