Chocolate Recipes

Tiramisu Parfait
Yield: 8 parfaits
Difficulty: *** (Advanced)
Preparation: 1 hour and 10 minutes, plus baking and chilling times




Sponge cake:
4 large eggs, separated
2/3 cup granulated sugar, divided
1/4 cup hot brewed espresso
1 cup all-purpose flour

Mascarpone mousse:
6 large egg yolks
1/3 cup granulated sugar
1/3 cup Kahlua, or other coffee-flavored liqueur
Pinch of salt
1 cup mascarpone cheese
1 cup heavy cream

Milk chocolate whipped ganache:
6 ounces milk chocolate, finely chopped
1 1/2 cups heavy cream
Pinch of salt
2 teaspoons instant espresso powder

Sugar soaking syrup:
1/4 cup hot brewed espresso
1/3 cup Kahlua
1/4 cup granulated sugar
1/2 cup water

Garnish:
2 ounces unsweetened chocolate, grated Chocolate dipped cigarette cookies

Make the sponge cake:

Preheat the oven to 350F. Line a 10 1/2-inch x 15 1/2-inch jelly roll pan with parchment paper, cut to fit. Lightly spray the parchment paper and sides of the pan with vegetable spray.


In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, beat the 4 yolks, 1/3 cup of sugar, and espresso until thick, about 6 to 8 minutes.


In a large clean bowl, using an electric hand mixer or a wire whisk, whip the egg whites until soft peaks form. Gradually add the remaining 1/3 cup of sugar. Continue whisking until the whites are thick, glossy, and stiff.


Using the wire whisk from the heavyduty electric mixer, carefully fold 1/3 of the whites into the yolk mixture to lighten, Then fold in the rest of the whites. Sift the flour on top and gently fold in. Spread the batter evenly in the prepared pan and bake in the preheated oven for 6-8 minutes. Cool for 5 minutes and invert onto a wire rack, peeling off the parchment paper. Using a cookie or biscuit cutter, cut the sponge cake into 2-inch circles (4 circles per serving). Reserve.


Make the mascarpone mousse:

Place a small amount of water in a large bowl and throw in a handful of ice; reserve. Place the egg yolks, sugar, Kahlua and salt into a medium bowl and set the bowl over a pan of simmering water. Using a hand-held electric mixer, beat on medium high speed until the mixture is thick and holds a ribbon. The mixture must be cooked until it reaches 140F and then held at that temperature for 3 minutes. The whole cooking time will be approximately 10 to 12 minutes. Take the mixture off the heat and cool completely over the ice bath, whisking occasionally.


In a large bowl, using a hand-held electric mixer, whip together the mascarpone and heavy cream until the mixture holds peaks. Fold the cooled yolk mixture into the mascarpone cream mixture to combine and then refrigerate. Make the milk chocolate whipped ganache:


Place the chopped chocolate into a medium bowl. Place the heavy cream into a pan and bring just to a boil. Immediately remove it from the heat and pour over the chocolate. Add salt and espresso powder and whisk gently until the chocolate is melted. Cover and refrigerate. When the mixture is completely cold, just before assembling the parfaits, using a hand-held electric mixer, whip until soft peaks form.


Make the sugar soaking syrup:

Combine the espresso, Kahlua, sugar, and water in a medium saucepan. Heat all ingredients until the sugar is dissolved; cool and reserve.


Assemble the parfaits:

Place the mascarpone mousse and milk chocolate ganache into pastry bags fitted with 1/2-inch plain tips. Pipe about a tablespoon of mascarpone mousse into the bottom of the parfait glasses.


Sprinkle about a teaspoon of shaved unsweetened chocolate on top of the mousse.


Dunk a sponge cake circle in the soaking syrup and lay on top of the mousse.


Pipe about 1 to 2 tablespoons of milk chocolate ganache onto the sponge cake circle, sprinkle with another teaspoon of shaved chocolate and top with another soaked sponge cake circle. Repeat layering with mascarpone, chocolate, cake, whipped ganache, chocolate, and cake. Top the parfait with a thin layer of mascarpone mousse and a generous sprinkle of chocolate. Cover with film wrap and refrigerate until ready to serve. Garnish with a chocolate dipped, "cigarette cookie."




Chocolate Vesuvius

Yield: 8 servings
Difficulty: * (Easy)
Preparation: 45 minutes plus baking, chilling and cooling times.
Special Equipment: Ice cream maker.




Cinnamon ice cream:
2 cups milk
3/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon salt
3 large eggs
2 teaspoons ground cinnamon
2 cups light cream

Brownies:
1 cup (2 sticks) unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/4 cup unsweetened, cocoa powder
4 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup walnuts, chopped

Chocolate cinnamon sauce:
9 ounces bittersweet chocolate
1 cup heavy cream
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

Hazelnut meringue:
1 cup hazelnuts, lightly toasted, skins removed *
1 1/2 teaspoons ground cinnamon
1 cup water
1 cup granulated sugar
6 large egg whites
1/8 teaspoon cream of tartar

*Note: To toast hazelnuts, position a rack in the center of the oven and preheat to 350 degrees (F). Spread the hazelnuts in a single layer on a baking sheet and toast for 8 to 12 minutes, shaking the pan 2 or 3 times, until the nuts are golden beneath their skins and fragrant. Wrap the nuts in a clean towel and rub with your hand to remove the skins.

Make the cinnamon ice cream:
Scald the milk in the top of a double boiler. Place the sugar, flour and salt in a bowl and blend together with a few strokes of a whisk. Whisking constantly, pour the hot milk into the flour mixture. Pour the mixture back into the double boiler and stir until it begins to thicken, approximately 3 minutes.


Place the eggs in a small bowl and whisk together. Whisking constantly, add 1/3 of the hot mixture into the eggs. Begin whisking the remainder of the hot milk and pour it into the egg mixture. Put the mixture back on top of the double boiler and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and a line drawn through the coating remains.


Strain the mixture through a fine mesh strainer into a non-corrosive container. Refrigerate until cold, 6 hours, preferably overnight.


Remove the mixture from the refrigerator, add the cinnamon and light cream and blend using a wooden spoon. Place the mixture in an ice cream maker and freeze according to the manufacturers' instructions.
Make the brownies:
Place a rack in the center of the oven and preheat to 350 degrees (F). Grease the bottom and sides of a 9-by-13-inch baking pan, lightly dust it with flour and tap out the excess.


Cut the butter into small chunks. Place the butter and chopped chocolate in the top of a double boiler and melt over hot, (but not simmering) water. Remove the mixture from the double boiler and set aside to cool. Sift together the flour and cocoa powder. Set aside.


In the 41/2-quart bowl of a heavy-duty electric mixer, using the whisk attachment, beat the eggs and sugar on high speed for 3 to 4 minutes, until light in color and thick in texture. Reduce the speed of the mixer to medium and add the chocolate-butter mixture and the vanilla. With the mixer on medium-low speed, add the sifted dry ingredients to the mixture and scrape down the side of the bowl as necessary.


Remove the bowl from the mixer and using a rubber spatula fold in the chopped nuts.


Pour the batter into the prepared pan and spread it evenly. Bake for 15 to 20 minutes, until firm to the touch. Remove the brownies from the oven and allow them to cool completely on a wire rack.
Make the chocolate-cinnamon sauce:
Finely chop the chocolate and place it in a small heat-proof bowl.


Place the heavy cream and sugar in a saucepan and bring to a boil. Pour the hot cream over the chocolate and stir with a wooden spoon until fully incorporated and smooth. Blend in the cinnamon. Set aside.
Make the hazelnut meringue:
Line a baking pan with parchment paper. Place a rack in the center of the oven and preheat the broiler.


Place the hazelnuts and cinnamon in the bowl of a food processor fitted with the metal chopping blade. Finely grind the nuts together with the cinnamon by pulsing the processor at 5 second intervals. Set the mixture aside.


Combine the water and sugar in a small heavy-bottomed saucepan and cook over medium-high heat, stirring until the sugar has dissolved. Continue to cook over medium-high heat without stirring, and bring the mixture to a boil. Cook until the syrup reaches the soft-ball stage (240 degrees(F)) on a candy thermometer, approximately 10 minutes.


When the syrup reaches 230 degrees(F), place the egg whites into the dry, grease-free, 4 1/2-quart bowl of a heavy-duty electric mixer, and using the whisk attachment beat on medium speed until frothy. Add the cream of tartar, increase the speed to medium-high and beat the egg whites until stiff, shiny peaks form. At this point the syrup should be at 240 degrees(F). Remove the pan from the heat immediately.


With the mixer beating the egg whites at medium-low speed, slowly pour the hot syrup in a slow, steady steady stream into the egg whites. After all the syrup has been added, turn the mixer to medium-high speed and continue beating until the meringue has completely cooled, approximately 5 to 7 minutes. Reserve 1/4 cup of the cinnamon-hazelnut mixture and fold the remainder into the meringue using a large rubber spatula.


Fill a pastry bag fitted with a medium plain tip, such as Ateco #4, with the hazelnut meringue. Pipe the meringue onto the parchment-lined baking pan into eight spiral, cone-like shapes, each measuring approximately 21/2 inches in height and having a base of approximately 2 inches in diameter. Place the pan under the broiler for approximately 30 seconds, until the meringues are golden brown. Remove the pan from the oven and place on a wire rack. Assemble the desserts immediately.
Assemble the desserts:
Using a 3-inch plain round cookie cutter, cut eight rounds from the cooled brownies.


Pour 1/4 cup of the cinnamon-chocolate sauce, to form a circle in the center of a dessert plate. Using the tip of a knife pull "tendrils" of sauce from the center of the circle to create a sun-like shape.


Place a brownie circle in the center of the sauce; place a scoop of the cinnamon ice cream on the brownie and top off the ice cream with a meringue top. Sprinkle the edge of each plate with some of the reserved cinnamon-hazelnut mixture. Serve immediately.>



Sayonara!!! Good Night, sleep tight, don't let the bed bugs bite.




éu?c s?a ch?a b?i - milou on 02/08/2001 11:31:08

Chocolate Gõteau Saint-Honorộ

Yield: 6 servings
Difficulty: ** (Intermediate)
Preparation: 2 1/2 hours plus chilling and baking times.


White chocolate mousse:
12 ounces Swiss white chocolate, chopped
2/3 cup granulated sugar
1/4 cup water
1 large egg
4 large egg yolks
2 cups heavy cream
Chocolate choux pastry:
1 cup water
4 tablespoons unsalted butter, such as Land O' Lakes
1/8 teaspoon salt
1 tablespoon granulated sugar
1 cup all-purpose flour
1 1/2 tablespoons unsweetened nonalkalized cocoa powder
4 large eggs
1 large egg blended with 1 tablespoon water
Chocolate pastry disc:
1 cup all-purpose flour
1/4 cup unsweetened alkalized cocoa powder
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
1 large egg
1 tablespoon vanilla extract
Caramel:
1 cup granulated sugar
1/3 cup water
Garnish:
Confectioners' sugar
Fresh raspberries
Mint
Make the chocolate mousse:
Melt the white chocolate according to the directions in Chocolate Melting Tips.
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and cook the syrup until it registers 234 degrees(F) on a candy thermometer. When the syrup registers 220 degrees(F), start beating the eggs.
In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, beat the egg and yolks at medium speed. When the syrup reaches 234 degrees(F), carefully pour it in a steady stream into the beating eggs. Beat the egg mixture until cool and light, about 7 minutes.
Fold about 3/4 cup of the beaten egg mixture into the melted chocolate. Fold in the remaining egg mixture; set aside.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the cream to soft peaks. Fold the whipped cream into the egg mixture. Refrigerate the mousse for at least 2 hours.
Make the chocolate choux pastry:
Position a rack in the upper third and lower third of the oven and preheat to 400 degrees(F). Butter and flour 2 baking sheets. Using a 4-inch plate or lid as a guide, trace six 4-inch circles on one of the baking sheets.
In a medium heavy-bottomed saucepan, combine the water, butter, salt and sugar. Cook the mixture over medium heat until the butter is melted and it comes to a boil. Remove the pan from the heat and immediately add the flour and cocoa powder. Stir until combined; return the pan to the heat, stirring constantly, and cook just until the mixture comes away cleanly from the sides of the pan, about 1 minute.
Transfer the dough to the 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat the dough on medium speed; add the eggs one at a time, beating well after each ad***ion. Beat until the dough is smooth and elastic, about 2 minutes. Fill a pastry bag fitted with a medium plain tip (Ateco #4) with the chocolate choux dough. Following the trace marks on the baking sheet, pipe out six 4-inch circles of dough. On the other sheet, pipe out 24 balls, about 3/4 inches wide.
Brush the dough lightly with the egg/water mixture. Bake the pastry 12 minutes. Decrease the temperature to 350 degrees(F). Bake the balls for an ad***ional 5 to 7 minutes, and the rings for an ad***ional 15 minutes. Cool the pastry on the pans set on a wire rack. Using a serrated knife, carefully slice the choux pastry rings in half horizontally to form a top and a bottom ring.
Make the chocolate pastry discs:
Place the flour, cocoa, salt and sugar in the bowl of a food processor fitted with the metal chopping blade. Pulse until blended. Scatter the butter cubes over the flour mixture. Pulse the motor until the mixture resembles coarse meal.
In a small bowl, whisk together the egg and vanilla until blended. With the food processor running, add the egg mixture to the dough. Mix just until combined, a few seconds. Turn the dough out onto a work surface and form into a round disc. Wrap the disc in plastic wrap and chill for at least 1 hour.
Place the chilled disc on a floured work surface. Using a rolling pin, roll the disc out so that it is 1/8-inch thick. Using a paring knife and small plate or lid as a guide, cut out six 4 1/2 to 5 inch rough circles from the dough. Transfer the circles to a lightly buttered baking sheet. Prick the circles well with a fork. Chill for 20 minutes.
Position a rack in the center of the oven and preheat to 375F. Bake the rounds for 15 to 20 minutes. Cool on the sheet for 10 minutes. Using a paring knife and small plate or lid as a guide (or a 4 inch round cutter), trim the rough circles into even 4-inch rounds. Set aside.
Make the caramel:
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and cook until the mixture turns amber. Remove the pan from the heat.
Assemble the desserts:
Carefully dip the bottom of a chocolate choux ball in the warm caramel and place on the top of a choux ring. Arrange three more balls evenly spaced on top of the ring. Repeat with remaining choux balls and rings (if the caramel becomes too stiff, rewarm slightly).
Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the white chocolate mousse. Pipe a layer of mousse into the bottom of the choux rings and replace the tops.
Cut off the tops of the choux balls and fill with mousse. Replace the tops.
Place a chocolate pastry disc on a serving plate. Pipe shells of white chocolate mousse over the top of the disc. Top with a chocolate choux ring. Dust the ring with confectioners' sugar and garnish with raspberries and mint.

Bittersweet Chocolate Mousse with Ginger Brỷlộe and Asian Pineapple Sorbet

Click to zoom (33 K) Yield: 12 servings
Difficulty: ** (Intermediate)
Preparation: Varies
Special Equipment: PVC tube


Orange cinnamon bisquit:
6.3 oz/180 g almond flour
6.3 oz/180 g confectioners' sugar
1 tsp/5 g cinnamon powder
1 tsp/5 g orange zest
6 (6.3 oz/180 g) large egg whites
2.4 oz/68 g granulated sugar
Manjari mousse:
8.8 oz/250 g chocolate, chopped
8.4 liq oz/250 ml heavy cream
6.4 liq oz/190 ml whipped cream
Banana-ginger brỷlộe:
3.2 oz/90 g fresh ginger, peeled
8.8 oz/250 g banana purộe
3 (.26 oz/7.5 g) gelatin sheets
1 qt/ 1 L heavy cream
1 vanilla bean
5 oz/142 g granulated sugar
10 (16.5 oz/468 g) large egg yolks
Pineapple sorbet:
1 qt/ 1 L water
1 lb 5 oz/595 g granulated sugar
8.8 oz/250 g glucose
1 cinnamon stick
2 star anise
1 vanilla bean, split
1 pineapple, peeled and cored
Assembly:
Bittersweet chocolate, melted and tempered
White chocolate, melted and tempered
Mango sauce
Orange cinnamon bisquit:
Sift together almond flour, confectioners' sugar and cinnamon. Stir in the orange zest.
In mixer with whisk attachment, beat the egg whites until soft peaks form; add granulated sugar and continue to beat until stiff peaks form.
In two parts, fold the flour mixture into the meringue.
Manjari mousse:
Place chocolate in medium bowl.
Bring heavy cream to a boil. Pour over chocolate. Whisk until smooth.
When mixture cools to 40 degrees(F) gently fold in whipped cream. Set aside.
Banana-ginger brỷlộe:
Blanch peeled ginger in boiling water.
Purộe banana with ginger. Pass through a fine chinois.
Soak gelatin in cold water to soften.
Bring cream, banana-ginger puree and vanilla bean to a boil.
Whisk yolks and sugar until combined; slowly temper hot banana cream into yolks.
Whisk in gelatin; pass mixture through a fine chinois.
Pour mixture into plastic-lined hotel pan. Place pan into a hot water bath and bake at 300 degrees(F) until set, about 50 minutes. Place in freezer until firm enough to cut.
Pineapple sorbet:
In saucepan, bring water, sugar, glucose, cinnamon, star anise and vanilla to boil. Remove from heat and allow to infuse 2 hours.
Purộe pineapple and pass through a fine chinois; stir in syrup. Chill.
Freeze in ice cream machine.
Assembly:
Using a 2" round cutter, cut out rounds of orange-cinnamon bisquit and place in the bottom of a P.V.C. tube, leaving 1/8" gap between the cake and the tube.
Using the same cutter, cut out rounds of brulee and place on top of orange cinnamon cake.
Pour the Manjari mousse over the brỷlộe so that the mousse fills the gap between the tube and the brỷlộe. Place in refrigerator to set.
Using a frozen marble slab, pour white chocolate onto the marble; pour dark chocolate over white chocolate.
Immediately scrape up chocolate with a spatula and wrap around mousse cake. Gently press top together to form pleats. 6. Serve with pineapple sorbet and mango sauce.

Sayonara!!! Good Night, sleep tight, don't let the bed bugs bite.