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Tag Archives: Chocolate
I have a few things to share before 2011; just not sure which one to share first. Then I remembered this sinful dessert we served a couple weeks ago. I just had to let the cat out of the bag, as you will definitely want to include it with your New Years Eve dinner menu. It is insane!
Flourless chocolate cake is always my go-to dessert when we have a dinner party for couple reasons: 1) all ingredients are staples in your house, 2) gluten-free so all guests are covered; and 3) easy to make. Usually when I make one I play with the ingredients, by changing chocolates, flavors, and amounts of ingredients. I have to say this version is IT! I will no longer be playing with the recipe. In our opinions it came out perfect. Dense. Rich. Sinful. Just the way dessert should be.
I wanted to lighten the chocolate a little so I served brown sugared creme fraiche and candied cranberries along side. Candied cranberries are really wonderful. Slightly tart, slightly sweet. You will need to start the candied cranberries a couple hours before serving, but the process is well worth the effort. If you do not have fresh cranberries, feel free to serve without or with another fruit you like.
Recipe: Flourless Chocolate Tart with Candied Cranberries
- 12 oz good quality bittersweet chocolate
- 8 oz + 2 tablespoons good quality unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup unsweetened coco powder, sifted
- 4 eggs
- 1 teaspoon vanilla extract
- 8 oz creme fraiche
- 1 tablespoon brown sugar
Preheat oven to 350. Butter a tart pan with 2 tablespoons of butter. Melt the chocolate in a double broiler; set aside to cool. In a mixer bowl, using a whisk attachment, beat the butter until creamy; about 4 minutes. Add the sugar, continue to beat for another 3 minutes. Add the sifted coco powder, beat for 3 minutes. Drizzle the melted chocolate into the mixture, with the mixer running at a very low speed, I use a KitchenAid and keep the speed at 2. Add the eggs, one at a time, and beat well after each addition. Add the vanilla. Beat the mixture for 5 minutes, until very light and doubled in size. Pour into the buttered tart pan. Tap on the counter to release the air bubbles. Bake for 25 minutes. While the tart is baking stir together the creme fraiche and brown sugar; put in the fridge until time to serve. Remove from the oven and set on a cooling rack. Let cool for 15 minutes, then remove from the tart pan. Let set at room temperature until ready to serve.
Recipe: Candied Cranberries
- 2 cups cranberries
- 1/2 cup water
- 1/2 cup sugar
In a medium sized saucepan over medium heat bring the water and sugar to a boil. Once the sugar is dissolved, remove from the heat, and add the cranberries. Stir. Some of the berries will pop, this is okay. Let set at room temperature for 4 hours. Strain the cranberries before serving with the cake.
*Keep the sugary cranberry liquid as it will be lovely in a cocktail.
It was my birthday two weeks ago. I was unusually quiet about it. You see something happened when I turned 40; I became quiet, somewhat reserved about my age. I use to go all out, reminding everyone, wanting to do something epic; blah, blah, blah. Now, I sit back, enjoy my time with the ones I love. I prefer a quiet and intimate setting; nice dinner, good wine, family and/or friends and my love. Instead of the let’s rush out to a fancy, schmancy place and spend oodles of cash. Don’t get my wrong, I still feel strongly about birthdays, after all, it is “my day” and I can do anything I want, like eat gooey chocolate cake.
 
Chocolate is the one thing I cannot live without. Really! When people ask me, what is the one food, I honestly love, it always comes back to chocolate. It does have to be deep, dark and rich chocolate. Not fluffy semi or milk; BORING. I like the chocolate to melt on my tongue, slide down my throat and get into my belly; I want every last bite to linger, like a first kiss. Perfection really.
Last weekend I decided to experiment with a favorite recipe of mine, the flourless chocolate cake. This particular recipe is my go-to dessert when heading over to friend’s house for dinner. It is fool-proof, delicious, and gluten-free. I wanted to transform the recipe, take it to new limits, make it sexy. I had some chocolate tucked away, from our trip to France, a 68% Le Noir, which promised to be complex, bitter and refined. I tossed around the idea of adding different essence to the chocolate base, orange, lime, bergamot, even espresso. Then I spied out of the corner of my little eye, the package of sea salts, that Jackie gave me for Christmas. They have been sitting quietly on the shelve in my kitchen, just waiting for me to play with them. Jackie surprised me with two of Virginia Willis’s seasonings from My Southern Pantry, the French Quarter Spice Rub and Pecan Smoked Sea Salt. It was a hard decision on which one to pick for this recipe as I thought both would hold hands perfectly with the sinful chocolate; but, in the end, I picked the Pecan Smoked Sea Salt. I thought the slightly nutty, somewhat smokey and salty bite, would be perfect with the already complex chocolate.
In addition to playing with the flavors of this cake, I also wanted to play with the texture. Instead of the usual dense chocolate cake, I wanted it to be a little lighter, somewhat fluffy and warm and gooey. I wanted the complexity to change throughout the dessert course. Normally when I make this cake I use a paddle attachment with my mixer, this time I opted for the whisk. As well I let half of the chocolate chill in the fridge until it was almost crumbly. I whisked in a lot of air, after each addition of egg. Once the batter was light in color and slightly fluffy, I poured in the melted half of the chocolate, it was still slightly warm. I continued whisking until the batter doubled in size. At this point, I added the chocolate crumbles. After pouring the heavily whisked batter into a buttered tart pan, I generously sprinkled the top with the Pecan Smoked Sea Salt. Upon removing the cake from the oven, I let it cool for only 10 minutes, then removed the sides. The texture of the finished cake was slightly firm but still had a light, almost souffle feel to it to it. The top slightly cracked, which I think, gives the cake a rustic appearance. When I cut into the cake, it was a little gooey but not raw. The smokey, nutty salt married exceptionally well with the sultry chocolate. The flavors were perfect together and did not really need anything else; but, I served a lightly sweetened sour cream along side the cake.
Now, this my friends, is the ultimate birthday celebration.
Do you have a favorite flour-less cake recipe?
Recipe: Chocolate Flour-less Cake with Smokey Pecan Sea Salt
* It is really important that the ingredients are of good quality for this recipe; otherwise, it will be a flop
12 oz. good quality bittersweet chocolate, melted
8 oz. good quality unsalted butter, at room temperature
1/2 cup sugar
4 eggs
sprinkle of pecan smoked sea salt (http://www.virginiawillis.com/smoked-salt.html)
1/2 cup sour cream, full fat, don’t be wimpy
brown sugar, to taste
Preheat oven to 350. Melt the chocolate. Put half of the melted chocolate into a small bowl in the fridge; cool, until slightly crumbly. Keep the other half in the pan you melted it in; this will keep it slightly warm. Using your whisk attachment for your mixer, creme the butter until light and fluffy; about 7 minutes. Add the sugar and whisk until light in color and fluffy; about 10 minutes. Add the eggs one at a time, whisking until light. Mix in the warm melted chocolate and whisk until doubled in size; about 7 minutes. Whisk in the cooled chocolate, for about 3 minutes. The batter will be very fluffy and doubled in size. Pour into a lightly buttered pan, I like to use a tart pan. Sprinkle with pecan smoked sea salt. Bake for 25 minutes. Let cool for about 10 minutes before removing from pan; very important, do not remove the sides before 10 minutes and don’t wait long after. Serve. Eat.
While cake is baking, mix the sour cream and brown sugar together. Let sit in the fridge until time to serve with the cake.
If you liked this post, check these out:
Gluten-Free Chocolate Cake
Flourless Chocolate Cake
Flourless Chocolate Torte
Dear Valentine,
How do I love thee? Let me count the chocolatey ways …….
I thought of serving you a traditional chocolately dessert for Valentines. You know the one with whipped cream and red ripe berries tossed in to make the dish picture perfect. Then I paused. Is this really symbolic of the way I feel for you? I mean, do I consider my love for you to be ordinary. The same love as everyone else around me, the ones standing on the street corner, with a bouquet of red roses, they just picked up from the market, because they “had to”. NO! My love for you is exciting, breathless and adventurous. It is anything but ordinary. I longed for my creation for you to be sultry, sinful and sexy. I want to feed you something by the spoonful that would leave you panting for more, while feeling all a little too spicy. I do not want ordinary or the usual token meal of affection; instead I wanted to find something new, something that not everyone would be sharing on Valentine’s Day, something exciting.
I started my search by looking for ancient recipes using aphrodisiacs created by the Greeks. After all, back in the day, the Greeks were known to be the world’s wisest lovers. Of course they indulged in the same everyday aphrodisiacs that we are all so familiar with: oysters, red wine, chocolate, figs, honey, truffles ….. What about the unforgotten aphrodisiacs? Pineapple, rosemary, mustard, carrots and mint; the step-children of aphrodisiacs. Yes, mint! Alexander the Great forbid his soldiers from drinking mint tea before battle, as he wanted them to make war, not love. Persephone, the wife of Pluto, turned the innocent and dainty nymph Mente into greenery as Pluto found her scent to be too irresistible. They say the secret to passion is to combine two aphrodisiacs; for you I have made this sultry chocolate mousse that has been tainted with slightly floral but sweet mint. The perfect Valentine indulgence for you.
xx oo
Recipe: Minty Chocolate Mousse
Chocolate Mouse Components
Whipped Cream Base
1 cup heavy cream
Swiss Meringue
3 egg whites
1/2 water
12 large mint leaves
1/2 cup sugar
Chocolate Base
1/2 cup warm water
12 ounces bittersweet chocolate chips
Egg Yolk Base
3 egg yolks
3 tablespoons simple syrup
Whipped Cream Ingredients – optional
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons brown sugar
- Whip 240 ml of heavy cream for the mousse to stiff peaks and set aside in the fridge.
- Combine the second listing of heavy cream, vanilla extract and brown sugar and whip to stiff peaks, cover and set aside in the fridge until serving – this is optional and only for serving
- Make Swiss Meringue. Combine water with the mint leaves. Bring to a boil. Turn off heat and let steep for 30 minutes. Strain. Return minty water to saucepan and add sugar. Bring to a boil. Lower heat and simmer for 15 minutes or until slighly thickened. Remove 3 tablespoons of the mixture and set aside. Put egg whites into a mixing bowl. Whisk until foamy. On medium to high speed of your mixer, continue whisking the egg whites, while slowly pouring in the hot sugar mixture. Continue whisky until light, fluffy and stiff peaks form. Put the mixture into another large bowl and set aside.
- Make chocolate base. Melt dark chocolate in a bowl over the simmering water until melted. It will be very thick, slowly had water water to loosen it up. Whisk until very smooth. Set aside and keep warm, I kept it on the stove top, away from heat.
- Make egg yolk base. Whisk egg yolks in your mixer until broken up and light yellow. Heat simple syrup to a boil. Slowly add to the egg yolks, whisking constantly. Whisk until thick and fluffy.
- Fold chocolate base into egg yolk base and gently fold until incorporated. Next, fold in the plain whipped cream until incorporated. Fold in Swiss meringue until incorporated. Store chocolate mousse in fridge until ready to serve.
- Serve.
- Eat.
MEM has been asking begging me to make either homemade ice cream or cupcakes, after their favorite Mitchell ice cream flavor, Grasshopper. What is Grasshopper? Minty ice cream with crushed cookies, and chocolate swirls. I admit, it is pretty rocking.
I love the Scharffen Berger chocolate baking contest as it really pushes me out of my comfort zone; to try adding new and exciting ingredients to my otherwise, not boring but basic chocolate recipes. Last year I made a chili powder scented flourless cake; we didn’t win but the cake was delicious. This year some of the exotic ingredients to chose from are: stout beer, buttermilk, coconut butter, saffron, fresh beet, bee pollen, condensed milk and the list goes on and on. I went with, coconut butter, buttermilk, and condensed milk.
Normally Grasshopper ice cream is a deep green but keeping with the chocolate theme, I opted for a deep dark chocolate cupcake using Scharffen Berger’s unsweetened cocoa powder and strived for not only flavor but moisture and texture; I wanted this cupcake to be dense, moist and flavorful. I made a batter using the coconut butter, chocolate powder and buttermilk and I added crushed Oreo cookies and peppermint oil instead of vanilla extract for the extra flavor. The oil is intense and you only need a small amount to make an impact on the flavor. My frosting was made with more chocolate, sugar, creamy butter and condensed milk. I was afraid the milk may make the end result too sweet, instead it was rich and creamy.
This was the ultimate “grasshopper” cupcake and it got a 6 thumbs up from MEM!
Recipe: Grasshopper Cupcakes
Cupcakes
8 oz coconut butter
1 egg
1 cup flour
1 cup sugar
1/2 cup coco powder
1 teaspoon baking soda
pinch of salt
1 teaspoon peppermint oil
3/4 cup buttermilk
Frosting
4 cups powdered sugar
1 cup unsweetened cocoa powder
2 sticks unsalted butter
14oz condensed milk
1 teaspoon peppermint
1 tablespoon whipping cream
Preheat oven to 350. Line a cupcake pan with liners. Soft dry ingredients together, into a large bowl, set aside. In a mixing bowl beat the coconut butter until smooth, about 3 minutes. Add the sugar and beat until light in color, about 5 minutes. Add the egg, beat until light and fluffy, about 3 minutes. Alternating buttermilk and flour mixture, continue adding to butter mixture, on lowest setting of mixer, until incorporated; about 5 minutes. Add the peppermint oil, and mix for about 1 minute. Add the crushed oreo cookies; only give a quick whirl of the mixer, to lightly crush the cookies and slightly mix. Turn off mixer. Using a spatula, gently fold the cookies into the batter. Fill the cupcake liners 3/4 full. Bake for 25 minutes. Top will be lightly springy and when you insert a toothpick in the middle it should come out clean. If not, bake a couple minutes and test again; until the toothpick comes out clean. Remove from oven, let cool slightly. Remove cupcakes from pan and let cool on a cooling rack. Frost. Serve. Eat.
Frosting
Haven’t gotten mom anything for Mother’s Day? Going to send her flowers, even though they will be dead in a week! Maybe a Hallmark card and phone call instead? BORING! Read on for an idea that will leave mom smiling ear to ear.
Our friend, Nora, contacted us last week to see if we would sample some chocolate for her. HUMMM ……. YES! Okay, in all honesty before I actually jumped into the pool of chocolate I checked out the company first. We are a bit snobby when it comes to chocolate, we like pure, dark chocolate!
The company happened to be called Pure Dark and they are located in New York City. As soon as I saw their site, I had a feeling, this would be good. Then I continued to read about the company and their beliefs about chocolate. They feel the same way we feel about all food – it should come from the earth and should be in it’s purest form when we consume it. They use the purest blends of premium beans they can find, which in turn leads to an intense chocolate. As well each product is produced in small batches so that they have control over how it will come out as well they are able to make sure every bite will be delicious – no mass producing! All of the ingredients that they use for each of their products comes from the earth, which in turns gives you a “pure chocolate” experience. This is all I needed to know to tell Nora, YES, we would love to sample their chocolates
A few days later a huge, I am talking huge box arrived on our door step. Inside it was filled with slabs, barks, bags of chocolate pieces, rounds of chocolate, chocolate covered nuts and fruit. A few of the highlights was the Slab, the Serious Dark with Caramelized Nibs; the Bark, the Island with Mango, Macadamia Nuts and Caramelized Nibs; and a bag of Chiptole Cinnamon Dark Chocolate Rounds. This chocolate is amazing. Even the plain is really intense, dark, and luscious. Add nuts, caramelized nibs and fruit, it only gets better. Now, I have eaten some amazing chocolates in my time but these are really out of this world. I loved the tropical fruits mixed with the dark chocolate, slightly bitter and slightly sweet. Chiptole cinnamon dusted dark chocolate rounds kick ass….. spicy peppers cooled down with slightly sweet bitter chocolate. A sure sign that something was good at our house, is the fact, that it does not stay around long. I am not even kidding when I say this HUGE box of chocolate only lasted 4 days in our house. Someone besides myself LOVED it and was even talking about how good it was …. long after it was gone!
This would make a great Mother’s Day gift. Any chocolate loving mother would go crazy over these chocolates. The good news, you don’t have to live in New York to pick up some. They will ship them to sweet ole’ mom! If I was a mom, I’d love the Product of the Month – the gift that will certainly keep on giving!
Rich bittersweet chocolate and sweet grand marnier make this silky mousse the perfect indulgent dessert for the one you love.
We spent Valentine’s weekend with my mother in Winnemucca. It was a great long weekend spent just “hanging” out. We both love mellow weekends that require no agenda and this was just that. No errands, no chores, no cooking, just quality time with the ones you love.
Don’t get me wrong …. I love to cook but when someone else offers I love it even more. My mom treated us to two great home cooked meals. Now even though I was getting a break from the kitchen, I was still itching to make something so I offered to make dessert. I really had no idea what I was going to make, until I was at the grocery store and scoured my emails for some inspiration. The first bit of creativity came from White on Rice Couple for a Valentine’s Chocolate Mousse. I did improvise a bit as I was in the middle of no-where and could not get all of the ingredients. Now … I have to say, plan ahead, while it is fairly easy it does take some time to make. Whether it is for a special occasion or for no reason this mousse is perfect!
Recipe: Chocolate Mousse
*inspired from White on Rice Couple
Chocolate Mouse Components
Whipped Cream Base
1 cup heavy cream
Swiss Meringue
3 egg whites
4 tablespoons sugar
Chocolate Base
1/4 cup warm water
2 tablespoons grand marnier
12 ounces bittersweet chocolate chips
Egg Yolk Base
3 egg yolks
2 tablespoons corn syrup
Whipped Cream Ingredients
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons brown sugar
Optional
Strawberries, raspberries, or blackberries for garnish
- Whip the 240 ml of heavy cream for the mousse to stiff peaks and set aside in the fridge.
- Combine the second listing of heavy cream, vanilla extract and brown sugar and whip to stiff peaks, cover and set aside in the fridge until serving.
- Heat a large saucepan of water until boiling. Reduce heat to a simmer.
- Make Swiss Meringue. Combine egg whites and granulated sugar in a bowl small enough to set over a pot of simmering water. Whisking constantly to keep egg whites from cooking, heat until temperature reaches 140º F. Remove from heat, pour into your mixing bowl and whip until meringue is completely cool. Set aside.
- Make chocolate base. Melt dark chocolate in a bowl over the simmering water until melted. It will be very thick, slowly had water water to loosen it up. Whisk until very smooth, add grand marnier. Set aside and keep warm, I kept it on the stove top, away from heat.
- Make egg yolk base. Whisk egg yolks in your mixer until broken up and light yellow. Heat corn syrup to a boil. Slowly add to the egg yolks, whipping constantly. Whip until thick and fluffy.
- Fold chocolate base into egg yolk base and gently fold until incorporated. Next, fold in the plain whipped cream until incorporated. Fold in Swiss meringue until incorporated. Store chocolate mousse in fridge until ready to dish and serve.
- We served small dishes of mousse garnished with a small dollop of cream and fresh raspberries. You can also alternate layers of cream, mousse and berries as White on Rice did.
- Serve.
- Eat.
I made these sweet macarons not only for the Mactweets challenge (I made three batches – I am obsessed) but also to share with Savor the Thyme and The Naptime Chef as well as gifts for Valentine’s Day. I was *smiling ear-to-ear* as they were perfect. I am contributing that good luck to Jamie as she buzzed me and we were chatting as I was baking the macs. I loved not only how they turned out (*smiling*) but also how delicious they were!
Happy Valentine’s Day to everyone – may you have lots of love not only today but everyday!
Recipe: Pink Macarons with Bittersweet Chocolate Ganache
100 grams egg whites – aged egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams almond flour
pinch of salt
pink paste food coloring – just a drop or two
Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.
Preheat oven to 300. Whip the egg whites and creme of tarter until they are foamy. Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form. Sift the powdered sugar, salt, nut flour and cocoa powder into a bowl. Add to the meringue and fold until a shiny mass comes together. ill a pastry bag with a number 806 tip. Pipe the macarons onto parchment paper. Let the macarons dry at room temperature for 30 minutes or until dry. Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes. Cool. Remover from parchment and fill with your favorite filling.
Recipe: Chocolate Ganache
200 ml heavy cream
200 g scharffen berger bittersweet chocolate broken into small pieces
Bring cream to a boil. Put chocolate into a mixing bowl and pour the cream over the top. Let sit for a couple minutes. Stir until melted. Let sit in the refridgerator for at least an hour before using.
These brownies are the ultimate chewy brownie. They are moist. They are chocolately. They have Nutella! Pass the milk …..
I missed the last two years of the Nutella celebration, there was no way we were going to miss it this year! I made these ultra moist and very sinful brownies to take to a party, where they main gobblers would be under the age of 10 and extreme Nutella lovers. They received a 10+
Recipe: Nutella Brownies
1/2 cup unsalted butter
8 oz good quality bittersweet chocolate – we use schaffenberger
1 container of nutella
3/4 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 cup coco powder – used schaffenberger
pinch of salt
3 eggs
1 teaspoon mexican vanilla
Heat oven to 325. Line a square baking pan with parchment paper and lightly butter. Heat butter, chocolate and nutella in a medium saucepan over low heat, until melted. Whisk in sugar. Remove from heat. Combine rest of the dry ingredients in a large mixing bowl. Add eggs one at a time to the melted chocolate, whisking well, after each egg. Add the chocolate mixture to the dry ingredients, stir until combined. Add the vanilla, stir. Pour into the baking pan. Bake for 25 – 30 minutes. Remove from the oven and let cool before slicing. Serve. Eat.
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