Archive for the 'chocolate recipes' Category

10
Jun
13

White Chocolate Ice Cream in a Cookie Cup


I still haven’t been able to kick my chocolate habit, therefore I just had to try this one from Jacqueline Bellfontaine‘s What’s Cooking Chocolate:

White Chocolate Ice Cream in a Cookie Cup

Photo by: St John Asprey, page 195

Photo by: St John Asprey, page 195

Serves 6

Ingredients

Ice Cream

    • 1 egg
    • 1 egg yolk
    • 3 tbsp superfine sugar
    • 5 1/2 oz white chocolate
    • 1 1/4 cups milk

2/3 cup

      heavy cream

**Cookie Cup

  • 1 egg white
  • 4 tbsp superfine sugar
  • 2 tbsp all-pupose flour, sifted
  • 2 tbsp unsweetened cocoa, sifted
  • 1 tbsp butter, melted

Directions

  1. Place baking parchment on 2 cookie sheets. To make the ice cream, beat the egg, egg yolks, and sugar. Break the chocolate into pieces and melt in a double boiler with 3 tablespoons of the milk. Heat the milk until almost boiling and pour into the  the eggs beating. Place over a pan simmering water and cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon. Beat in the chocolate. Cover with dampened  baking parchment and cool.
  2. Whip the cream until just holding its shape and fold into the custard. Transfer to a freezer container and freeze the mixture for 1-2 hours until frozen 1 inch from the sides. Scrap into a bowl and beat until smooth. Refreeze until smooth. Refreeze until firm.
  3. To make the cups, beat the egg white and sugar together. Beat in the the flour and cocoa, then the butter. Place 1 tbsp of mixture on one sheet and spread out to a 5″ round. Bake in a preheated oven at 400 F for 5 minutes. Remove and mold over an upturned cup. Let set, then cool on a wire rack. Repeat to make 6 cups. Serve the ice cream in the cookie cup.

** Heavy Cream Substitute

  • 3/4 cup MimiCreme
  • 1 1/2 tbsp unflavored powdered gelatin
  1. Stir together until fully blended
  2. Use in place of one cup of heavy cream.

Enjoy, gentle reader, enjoy! I certainly did.

CS

12
Feb
12

Flourless Milk Chocolate Cake with Grapefruit and Hazelnuts


François Payard is a third generation pâtissier (French pastry chef), born in Nice (France), he lives and works in New York since 1990. His pattisseries are in such varied locales as New York, Las Vegas, Brasil, Japan and Korea, he’s authored three books – all on chocolate desserts and more. In 1995 he earned a James Beard Association “Pastry Chef of the Year” award, honoring him for his unique pastry designs and high attention to flavor.

In his Chocolate Epiphany – Exceptional Cookies, Cakes and Confections for Everyone, published in 2008, he has many delightful recipes that can be made kosher with hardly a change. It is hard to go through the book without salivating as one looks at the superb photography by Rogerio Volcan, or as one reads the recipes and envisions the results.

Here is one, which I can’t wait to try:

Flourless Milk Chocolate Cake with Grapefruit and Hazelnuts

Yield: 8 to 10 servings

Candied Grapefruit

  • 1 grapefruit, scrubbed thoroughly
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon light corn syrup
Make the Candied Grapefruit Peel
  1. Cut the grapefruit into quarters. Remove the pulp and as much of the white pith as possible. Place the peels in a medium saucepan , fill it with water and bring to a boil. Drain the water, then fill the pot with fresh water and bring to a boil again . Repeat this this process a third time. Drain the water completely.
  2. Combine the peels, granulated sugar, and corn syrup with 1/2 cup water in the saucepan, and place over low heat. Simmer for about 1 hour, until the peels become slightly translucent.  Remove from the heat, and let them seat in the syrup until cool. You can keep the the peels in the syrup, covered and refrigerated for up to 2 weeks. Darin and and finely chop 1/2 cup of the peel to add to the cake batter.

Milk Chocolate Cake

  • Vegetable cooking spray, for the pan
  • 4 1/2 oz milk chocolate chopped
  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup firmly packed light brown sugar
  • 3/4 cup hazelnut flour or finely ground blanched hazelnuts
  • 1/2 cup hazelnuts, toasted and chopped
Make the Cake
  1. Place a rack in the center of the oven and preheat oven to 350 F. Spray the sides and bottom of a round 9-inch cake pan with vegetable cooking spray. Cut a 9-inch round piece of parchment paper and place it at the bottom of the pan.
  2. Fill a medium pot one-third full with water and bring to a gentle simmer over medium heat. Place the chocolate and butter in a bowl that will fit snuggly on top of the pot but not touch the water. Reduce the heat to low and place in the bowl over the pot. Stir occasionally until the chocolate is melted and the mixture is smooth. Remove from the heat.
  3. Place the eggs, egg yolks, and brown sugar in a medium bowl and whisk until the mixture turns a pale yellow and increases in volume. With a silicone spatula, fold in the chocolate until it is well incorporated . Pour the batter into the prepared pan, and bake for about 40 minutes, until a wooden skewer inserted in the center of the cake comes out clean and the sides slightly pull back from the edges of the pan.
  4. Remove the cake from the oven and let it cool in the pan for 5 minutes. Run a knife along the sides of the cake to release it from pan, unmold the cake, and let it cool to room temperature on a wire rack. You can make the cake 1 or 2 days ahead. Keep it tightly wrapped in a cool, dry environment.

Milk Chocolate Sauce

  • 1 lb milk chocolate chopped
  • 2 cups whole milk

Make the Milk Chocolate Sauce

  1. Put the chocolate in a medium heat-proof bowl. Bring the milk to a boil in a small saucepan over medium-high heat. Pour the milk over the chocolate and let the heat melt the chocolate. Stir gently, then strain the mixture through a fine-mesh sieve over a bowl. Let it cool until it is lukewarm or at room temperature. You can make the sauce up to 3 days ahead. Keep it covered  and refrigerated , and let it come back to room temperature before serving.

Serve the Cake - Cut the cake into slices and serve with the chocolate sauce.

Enjoy, gentle reader, enjoy!

CS

17
Jan
12

Viennese Chocolate Fingers


SYR and I are both confirmed, hopeless, chocoholics. Yes, we love chocolate in almost any shape or form. Here is a recipe she adapted (to make it pareve) from Jacqueline Bellefontaine‘s What’s Cooking Chocolate:

Viennese Chocolate Fingers

Makes about 18

Ingredients

  • 1/2 cup sweet margarine
  • 6 tbsp confectioner’s sugar
  • 1 1/2 cups self – rising flour, sifted
  • 3 tbsp cornstarch
  • 7 ounces dark chocolate

Warning: very addictive!!!Directions

  1. Lightly grease 2 cookie sheets. Beat the sweet margarine and sugar together in a mixing bowl until light and fluffy. Gradually beat the flour and cornstarch into the mixture.
  2. Melt 2 1/4 oz of the dark chocolate and beat into the cookie dough.
  3. Place in a pastry bag fitted with a large star tip and pipe fingers bout 2 inches long on the prepared cookie sheets, slightly spaced apart to allow for spreading during cooking.
  4. Bake in a prepared oven at 375 F for 12-15 minutes. Cool slightly on the cookie sheets, then carefully transfer with a spatula to a wire rack and let cool completely.
  5. Melt the remaining, dark chocolate and dip one end of each cookie in the chocolate, allowing the excess to drip back into the bowl.
  6. Place the cookies on a sheet of baking parchment and allow to completely set before serving.

Not only do these cookies practically “melt in your mouth,” but the taste is almost unequaled by anything else I can remember. They went so fast, I never got a chance to shoot my own picture and had to use the photo above, a detail from the one appearing  in the book!

Enjoy, gentle reader, enjoy!

CS




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