Tag Archives: dessert

Chocolate Mousse

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.
Serves 6

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.

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Chocolate Loaf Cake

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
2 eggs
1/2 cup sour cream
confectioner’s sugar

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.

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Chocolate Recipes

An Excellent Brownie!

This was adapted from a recipe in Rosie’s All-Butter Fresh Cream Sugar-Packed Baking Book. What works in Boston, doesn’t always work the same way in Colorado! The nuts and chocolate chips are optional. If you are going to ice the brownies, you may want to skip the chips.

4 ounces unsweetened chocolate
1 stick butter, softened
1 1/4 cup sugar
1/2 teaspoon vanilla
3 eggs, at room temperature
3/4 cup plus 1 Tablespoon flour
1/2 cup chopped walnuts
1/4 cup chocolate chips

Preheat oven to 325 degrees. Line a 9″ pan with parchment paper or aluminum foil, leaving extra so you can lift brownies out of pan. Grease.

Melt chocolate and butter in heavy saucepan or double boiler, over low heat.  Stir in sugar until it is dissolved. Add the vanilla, then add the eggs one at a time. Make sure it is well blended.

Add the flour. Make sure you scrape all the way to the bottom of the pan. Stir in the nuts and chocolate chips.

Spread batter evenly in the pan. Bake for 25 – 30 minutes or until a toothpick comes out with a moist crumb.

Cool on wire rack for one hour before cutting.

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Chocolate Recipes

Chocolate-Truffles-1292658

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)
powdered sugar

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!

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Chocolate Recipes

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:

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Christmas Cookies – Day 24

Butter-Pecan Shortbread Sticks

1 1/4 cup all-purpose flour
3 Tablespoons brown sugar
1/2 cup butter, cut in 5 or 6 pieces
2 Tablespoons finely chopped pecans
1/2 teaspoon vanilla
1 ounce milk chocolate, melted

Combine flour and brown sugar in food processor bowl.  Pulse once or twice to mix. Sprinkle butter pieces over surface and pulse 3 or 4 times until mixture resembles fine crumbs. Sprinkle pecans and vanilla over surface and pulse once or twice. Form into ball and knead until smooth.

On lightly floured surface, roll dough into an 8 X 6 rectangle. Cut into 24 2 X 1 inch strips. Place 1 inch apart on ungreased cookie sheet.

Bake at 325 degrees for about 20 to 25 minutes, or until bottoms just begin to brown. Transfer to wire rack to cool. Drizzle cooled sticks with melted chocolate.

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Christmas Cookies – Day 23

Pinwheel Cookies

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2/3 cup granulated sugar
1 egg
3/4 cup apricot, strawberry, or seedless raspberry preserves or jam

Combine flour, baking soda and salt in a medium bowl, set aside. In mixer, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour mixture, and mix until well blended. Divide dough in half and shape each into rectangle. Dust with flour. Roll each half between floured sheets of wax paper to make an 8 X 12  rectangle about 1/8 inch thick. Refrigerate for about half an hour.

Cut dough into 2 1/2 inch squares. Place 2 inches apart on greased cookie sheets. Make a 1 inch diagonal cut from the corners of each square towards the center. Place one teaspoon of preserves in the center of each square. Lift one corner of each square and bring towards center. Repeat with remaining corners to make pinwheel.

Bake at 375 degrees for 7 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookies sheet, then finish cooling on wire rack.

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