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Post by missteetheironchef on Jun 24, 2006 15:27:36 GMT -5
Chocolate!
Oooooooh Yesssssss! Ahhhhhh, Uhhhhhhh!
Sorry got carried away there.
Chocolate, I adored it. I love to eat em!
Here's a fancy one:
Chocolate Soup
4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.
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Post by missteetheironchef on Jun 24, 2006 15:33:17 GMT -5
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Post by allezcuisine on Jun 25, 2006 10:32:48 GMT -5
Mmm. The soup sounds delicious! Thanks for the links, those chocolates look wonderful!
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Post by missteetheironchef on Jun 26, 2006 11:06:36 GMT -5
I got the soup from George Duran's Ham on the Street on FN!
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Post by Man Alive! on Jun 26, 2006 15:01:56 GMT -5
Yum, this sounds good. I think I might make this someday. ;D
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Post by missteetheironchef on Jun 26, 2006 17:35:52 GMT -5
Let me know how it tastes....
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Post by missteetheironchef on Jul 12, 2006 16:19:35 GMT -5
Chocolate White Chocolate Chunk Cookies
from the Barefoot Contessa
1/2 pound unsalted butte,r at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped
Preheat the oven to 350 degrees F.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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Post by missteetheironchef on Jul 12, 2006 16:20:57 GMT -5
Outrageous Brownies
also from the Barefoot Contessa
This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 ¼ cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
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Post by missteetheironchef on Jul 12, 2006 16:21:47 GMT -5
Chocolate Truffles
1/2 pound good bittersweet chocolate (recommended: Lindt)
1/2 pound good semisweet chocolate (recommended: Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners’ sugar
Cocoa powder
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.
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Post by mickster on Jul 12, 2006 18:32:39 GMT -5
mmmmmm, sounds sooooo good.
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Post by K-Chan on Jul 12, 2006 19:38:17 GMT -5
All of those recipies sound amazingly good!
I've had a recent craving for some chocolate fondue. It's about time I got out the old pot again. Maybe when I have a friend over we'll splurge on some fruits and chocolate.
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Post by Arrianna on Jul 12, 2006 19:40:30 GMT -5
ohhhhh.... chocolate fondue. I can have that with the right chocolate...
Are strawberries still in season?
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Post by K-Chan on Jul 12, 2006 20:22:44 GMT -5
ohhhhh.... chocolate fondue. I can have that with the right chocolate... Are strawberries still in season? I think so, but It's coming close to the end. I'd say by the end of the month. |
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Post by allezcuisine on Jul 12, 2006 22:41:39 GMT -5
Those recipes do sound good. I have tried those brownies, and the title says it all. "Outrageous..." ;D
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Post by mickster on Jul 13, 2006 9:17:22 GMT -5
Yes, strawberries are at their peak now. The ones I had yesterday were huge and dark red and jucy. For once they really tasted like strawberries instead of the enhanced, rush to market from California that don't taste good.
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