Stir over low heat in a heavy saucepan until the chocolate melts:
2 Cups milk
1/4 Cup sugar
3 ounces grated sweet chocolate (like a Hershey’s bar- use your favorite brand. I like dark chocolate)
Let the mixture cool a little bit, and then pour a small amount over:
4 beaten egg yolks.
Stir well, and then put this mixture back into the saucepan. Stir constantly over low heat until the mixture thickens. Strain into a bowl that you can set into another bowl of cold water. Or even cold water in the sink. You want to chill the mixture quickly, but be careful not to get any water into it. Stir occasionally. You now have a chocolate custard!
Add 1 teaspoon vanilla. You can also add 2 Tablespoons brandy or rum.
Whip until stiff:
3/4 Cup heavy or whipping cream
Fold into the chocolate custard until well blended. Refrigerate as is, or place in individual custard cups. Cover surface with plastic wrap. Serve cold.
This will be the last of the postings of recipes to inspire entries in The Taste of Chocolate on Feb 9th. Tomorrow I will begin posting soup recipes and progress reports as I start my garden seeds under lights.
My Mom used to make a cake like this that the family loved. This recipe is about the closest I have come to duplicating it.
1 Cup boiling water
2 squares unsweetened chocolate
2 Cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 Cup butter, softened
1 teaspoon vanilla
1 3/4 cup packed brown sugar
1/2 cup sour cream
Preheat oven to 325 degrees.
In small bowl, pour boiling water over chocolate squares. Still until melted, let cool.
Grease and flour a 9 X 5 loaf pan.
In mixer bowl, beat butter and brown sugar until fluffy. Add vanilla and eggs, and beat until well mixed.
At low speed, mix in a fourth of the flour mixture alternating with some of the sour cream. Scrape the bowl often. Repeat until all the flour and sour cream have been incorporated.
Stir in chocolate mixture until just combined.
Pour batter into prepared loaf pan. Bake at 325 degrees for 60 to 70 minutes or until cake tester inserted in middle comes out clean.
Cool in pan for 15 minutes, then remove from pan and finish cooling on rack.
Dust with confectioner’s sugar before serving.
An Even Easier Chocolate Truffle
12 ounces chocolate chips (vanilla, milk, dark – your choice)
1/4 cup sour cream
2 Tablespoons liqueur (Amaretto, Frangelico etc – also your choice of flavor)
Melt the chocolate chips over low heat in a small, heavy saucepan, stirring constantly. Remove from heat and stir in the sour cream and liqueur. Blend well. Refrigerate for one hour. Shape into small balls and roll in powdered sugar. Refrigerate.
Experiment with the little bottles of liqueurs that are available. Kahlua or another coffee flavored brand would be good, too!
Our town (Craig, Colorado) has an Art Walk/Taste of Chocolate every year near Valentine’s Day. This year it will be February 9th. My schedule won’t allow me to post every day, so I’m going to start chocolate recipes now, in the hopes of inspiring entries in the Taste of Chocolate.
Basic Truffle Recipe
2/3 cup heavy (whipping) cream
7 ounces bittersweet chocolate, finely chopped
4 Tablespoons butter, softened
1 cup cocoa (not the drink mix)
Bring the cream to a boil in a heavy saucepan or double boiler. Remove from heat. Stir in the chocolate until melted and smooth. Add the butter and blend well. Chill for 1 to 2 hours. Using a cookie scoop, teaspoon, or melon baller, form into small balls. Roll in cocoa and refrigerate. Before serving, roll in more cocoa or decorative sprinkles.
Here are some chocolate recipes that I’ve pinned: