Archive | Chocolate RSS feed for this section

Individual Chocolate Mousse Cakes

29 Mar

March 29th, 2015

These individual mousse cakes have been on my to-do list for a while and I finally got around to them. I used a thin layer of chocolate cake as the base, but any cake flavor will do. I just happened to have chocolate cake left in my freezer and put that to use. Mousse, in general, have a lighter and airy texture because whipped creamed is used and folded into the chocolate mixture. For this reason, I am a fan of mousse desserts- whether it is chocolate mousse or a fruit-based mousse.

The next time I make this recipe, I will be sure to double the ingredients, as the following recipe yielded only three 3×3 inch rounds.

DSC_0104 DSC_0119 DSC_0050

Chocolate Mousse
216g dark chocolate, chopped
432g heavy cream
48g yolks
48g sugar
water

Y= enough to make 3- 3×3 inch individual cakes.

Directions:

  1. Melt the chocolate over a double boiler. Set aside and keep warm.
  2. Whisk heavy cream until soft peaks. Set aside and refrigerate until ready to use.
  3. In a small saucepan, combine the sugar and just enough water to coat the sugar. Stir to combine. Using a wet brush, brush the sides of the pan to remove any sugar.
  4. Heat the sugar-water mixture until the temperature reaches 240F (soft-boil).
  5. As the sugar-water mixture is heating, place egg yolks in a mixer bowl and whisk on medium speed until light and fluffy.
  6. Once the sugar-water mixture reaches 240F, carefully pour the mixture to the whisking egg yolks. Be sure to turn the mixer to the lowest speed to prevent the hot sugar mixture from splashing. Once all the sugar is added, whisk for a few seconds to combine.
  7. Add the yolk-sugar mixture to the melted chocolate. Use a spatula to fold together.
  8. Start folding in some of the whipped cream to the chocolate mixture.
  9. Continue to fold in the rest of the whipped cream.
  10. Pipe the mousse into prepared cake rings. (I prefer to pipe the mousse to avoid major air bubbles).
  11. Allow the mousse to set in the refrigerator for about an hour (or overnight) before unmolding.
  12. Carefully unmold. Garnish with cocoa powder, dollop of whipped cream and cocoa nibs if desired. Keep mousse cakes refrigerated. Remove and allow them to come to room temperature for about 10 minutes before serving.
  13. Note:  I used 3×3 inch cake rings and lined them with clear acetate strips.

DSC_0187

DSC_0409 DSC_0388

Advertisements

Gingersnap Double Chocolate Ice Cream Sandwiches

22 Dec

December 22, 2014

I’m really excited about this post, as there are too many good things all at once!

Who doesn’t like cookies this time of year? And it’s never too cold to have ice cream, right? Which is why I combined gingersnap cookies with a decadent double chocolate homemade ice cream.

2014-12-14 05.35.372014-12-14 05.37.52To get into the holiday spirit, I decided to make some gingersnap cookies. You wouldn’t think gingersnaps are the most appetizing cookies, because after all, it’s ginger. Sure enough, the ginger adds a spicy aftertaste, giving these cookies a little kick. I used my fun leaf cookie cutters that I bought last Christmas season and halfway through cutting the cookies, I had an idea of saving some of the dough to make ice cream sandwiches.

The combination of ginger and chocolate may sound weird, but it’s actually quite tasty. Try it!

2014-12-14 05.52.322014-12-14 05.41.34Gingersnap Cookies, from Miette’s book
10 oz AP flour
2 ½ oz whole-wheat flour
½ tsp salt
2T ground ginger
¼ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground white pepper
⅛ tsp ground nutmeg
scant ⅛ tsp ground cardamom
8 oz unsalted butter
5 oz lightly brown sugar
2T honey
4T molasses
2 oz finely minced candied ginger (I omitted this)
2 tsp fresh ginger puree (I omitted this, and used another 1 tsp ground ginger)

Y= about 50 leaf-shaped cookies and 5-2×2 inch sandwich cookies.

Directions:

  1. Sift flours and all the spices together. Set aside.
  2. Beat together the butter and brown sugar until light and fluffy.
  3. Add the honey and molasses. Mix to incorporate.
  4. Add the dry ingredients in three additions, mixing in between each addition.
  5. Form the dough into a disk and wrap with plastic. Refrigerate for at least 30 minutes before rolling.
  6. Roll dough out on a floured surface. Use cookie cutter of your choice to cut shapes out. If making ice cream sandwiches, use a square cutter to cut pieces out.
  7. Optional: before baking, sprinkle granulated or cane sugar on cookies.
  8. Bake at 350F 9-12 minutes, depending on size of cut-outs

 

Double-Chocolate Ice Cream, from Williams-Sonoma Ice Cream book
1 ½ C milk
1 ½ C heavy cream
4 large egg yolks
½ C sugar
2 T cocoa powder
pinch of salt
6 oz bittersweet chocolate, chopped
2 tsp vanilla extract

Directions:

  1. Combine milk and 1 cup of the cream in a saucepan. Heat on medium until bubbles form.
  2. In a separate bowl, whisk together the yolks, sugar, cocoa, salt and remaining cream.
  3. Place chocolate in a second bowl and set aside.
  4. Remove the milk mixture from the heat and whisk ½ cup of the heated mixture into the egg mixture until smooth.
  5. Pour the egg-milk mixture back into the saucepan, cook on medium heat, while stirring constantly. Cook until the mixture thickens and coats the back of a wooden spoon.
  6. Pour the hot custard over the chocolate and stir to melt.
  7. Strain the mixture through a sieve into a clean bowl.
  8. Add vanilla extract and mix to combine.
  9. Chill the mixture by placing the bowl into an ice bath.
  10. Once cooled, press plastic wrap directly on the surface of the custard. Refrigerate overnight.
  11. Churn the custard in an ice-cream maker. Place ice cream in a clean container. Allow it to firm up in the freezer.
  12. Sandwich ice cream between gingersnap cookies. Wrap ice cream sandwiches individually and place in freezer if saving it for later.

2014-12-14 05.58.162014-12-14 05.47.192014-12-14 05.45.45

Happy Holidays!

Dark Chocolate Tartlets

12 Oct

October 12th, 2014

I’m like a kid in a candy store whenever I’m at Sur La Table, one of my favorite places to shop for kitchen ware. I can spend hours there browsing, making every excuse as to why I need a another gadget, an extra pan, or more piping tips. And I love it when I find a good deal. That’s exactly what happened when I found these tartlet molds. I couldn’t resist and basically picked up all the molds that were on clearance.

Using a simple dough recipe I made several mini tart shells, filled with a simple dark chocolate ganache. It definitely would have been easier to just make one large tart; however, these individual, bite-sized tartlets are much more adorable. It took some patience to line each mold with the dough, but the results were worth it!

Tart Shells
2 sticks (8oz) of butter
360 g AP Flour
125 g Sugar
1 Egg
½ tsp vanilla
Pinch of Salt

Y= half the dough yields 18- 2 inch  shells

Directions:

  1. Cream the butter, sugar, vanilla and salt together.
  2. Add the egg.
  3. Add the flour. Slightly mix.
  4. Finish mixing by hand on a floured surface.
  5. Divide dough in half, flatten. Wrap in plastic wrap and refrigerate at least 30 minutes to 1 hour.
  6. Slightly spray molds with a non-stick spray.
  7. Remove the dough from the refrigerator; using a rolling-pin, roll dough out.  Since the dough will puff up a bit once in the oven, roll out thinly.
  8. Working in small pieces, line the molds, leaving a few unmolded.
  9. Using a fork, gently poke several holes in the lined dough. Refrigerate the lined molds for 10 minutes.
  10. Remove from the refrigerator; using the other half of un-lined molds stack on top of each lined mold. This prevents the dough from puffing up too much when baking.
  11. Bake at 350F for 8 minutes. Remove from the oven and remove the unlined molds. Place lined molds back in the oven and bake for another 6-7 minutes, or until lightly browned. Once cool enough to handle, removed baked shells from the mold.
  12. Repeat with remainder of the dough.
  13. Allow tart shells to cool completely before filling.
  14. If not using the other half of the dough, freeze for later use. Dough can be kept in the freezer for 1 month.

2014-08-16 01.57.46Individually lined molds2014-08-17 06.18.17Baked shells- ready to be filled2014-08-17 07.18.59

Chocolate Ganache Filling
200 g Dark Chocolate (I used 72%)
200 g Heavy Cream

Directions:

  1. Finely chop chocolate and place in a heatproof bowl.
  2. Heat the heavy cream on medium heat. Once the cream comes to a simmer, remove from heat.
  3. Slowly pour the heated cream over the chopped chocolate and leave for 30 seconds.
  4. Whisk to combine the cream and chocolate.
  5. Carefully pour the ganache into each tart shell. Allow to set a room temperature for about 30 minutes to an hour. 2014-09-22 05.32.42 2014-09-22 05.27.36 2014-09-22 05.24.02                           Garnished with chocolate shavings and fleur de sel.

Chocolate Orange Biscottis

23 Sep

September 23, 2014

The chocolate-orange flavor combo has not always been my favorite when it comes to desserts. However, that changed recently and I don’t mind it as much as before. Occasionally, I find this flavor combo as my go-to for certain types of sweets, particularly in scones and biscottis. Originally, I only planned on making chocolate biscottis, but decided to add orange zest for an extra tangy kick to these twice-baked cookies.

The best part about biscottis? They taste so much better when dipped in tea or coffee, as they soak up the liquid and soften up a bit.

2014-09-01 05.08.54After the first round of baking, at 375F for 30 minutes.

2014-09-01 05.22.26Sliced and ready to go back in the oven for the second round of baking.

Chocolate-Orange Biscotti
3 oz Butter
3/4C Sugar
3 Eggs
2C AP Flour
2 tsp Baking Powder
¼ tsp Salt
2 tsp Vanilla Powder
1 ½ C Chocolate chips or chunks of choice
zest of 1 orange

Directions:
1. Cream butter and sugar together.
2. Add the eggs.
3. In a separate bowl, combine, flour, baking powder, salt, vanilla. Add to the wet mixture. Mix to combine.
4. Add chocolate chips and orange zest. Mix to combine.
5. Line a sheet pan with parchment paper. Place batter onto the sheet pan and shape into a log.
6. Bake at 375F for 30 minutes. Remove from the oven and allow to cool.
7. Once cooled, use a serrated knife to cut the log into slices and place on a separate sheet pan lined with parchment paper. Bake again at 325F for 30 minutes, flipping slices halfway through. This dries out the dough and results in a crispy biscotti.

2014-09-02 06.37.492014-09-02 06.41.332014-09-02 06.53.51

 

%d bloggers like this: