Sunday, August 8, 2010
No recipe
Sorry that I didn't get a chocolate recipe posted. I am at Jekyll Island for the week, so maybe I will post some wonderful grits or collard greens recipes!! Phyllis
Magic Shell
This is a bit of a cheat since it is so simple and I've already pasted it to facebook, but it is sooooo tasty. We haven't been able to get enough of it lately.Preparation Time: About 10 minutes tops.
Ingredients:
2 parts coconut oil
3 parts chocolate
salt, oil-dissolvable extracts, etc.
Directions:
Melt coconut oil in a small sauce pan. Coconut oil melts very quickly and had a high heat tolerance, so don't worry too much about burning it. Drop in your chocolate and extras and stir until mixed thoroughly. Pour immediately into a glass container or let cool and pour into an old magic shell bottle.
A couple of observations:
* Unrefined coconut oil will taste like coconut. Refined will not.
* This is much more liquid-y at room temperature than regular magic shell, but hardens faster and better.
* Since it is oil based, I don't recommend getting it on your clothes.
* Make some homemade ice cream bars and then dip them into a pint jar of magic shell.
* I want to buy a tiny ice cube tray and use it to make Dibs-like creations.
Source: All over the interwebs
Flourless Chocolate Mousse Cake
I started making this when I fell in love with Whole Foods' mousse cake and needed a good flourless cake recipe to keep from going broke. It's a great option for any chocolatey occasion. Be aware that it's a very short cake, less than two inches high when done, so you may need to dress it up on a pedestal or other special plate. The recipe includes reserving 1/3 of the batter and using it as icing, so we always use pasteurized eggs.
Ingredients:
11 oz unsweetened chocolate, chopped
2 3/4 sticks of unsalted butter (mmmm butter!)
1 2/3 cups granulated sugar
11 large egg yolks
1 T brandy or rum
8 large egg whites
pinch of cream of tartar
cocoa powder for dusting
9 inch spring form
Directions:
In a double boiler, melt the chocolate and butter together. Move to a large bowl to cool. Butter the pan and dust with the cocoa.
Beat yolks in different bowl until cream colored, then add 1 and 1/3 cups of the sugar (not all the sugar, some mixes with the egg whites) a little at a time beating the entire time until the mix comes off the beater in ribbons.
In yet another bowl, beat whites with the cream of tartar until soft peaks, then add remaining sugar a bit at a time while beating untill stiff and glossy. Add the brandy and beat once more.
Stir 1/3 of yolk mix in with the chocolate. Fold in the rest (folding is important to keep it airy). Do the same thing with the mirage, mix 1/3 and fold rest.
Spoon 2/3 of the entire mixture into the springform pan and bake for 25 minutes at 350. It will look as if it's not done, but take it out anyway. If you panic and leave it in longer, you MUST take it out at 30 minutes, or it will be dry.
Leave the other 1/3 of the mix room temp because you'll use it to ice the cake.
Let the cake cool, take off pan, level the cake and ice the cake with the remaining 1/3 of the mix. Dust with cocoa if you wish. Refrigerate. Bring to room temp before serving if you wish; I prefer it cold.
Source: My friend Anique's mom found it in a magazine: Gourmet? Epicurious? No one is sure, but she's used it for years.
Servings: 4 (gourmand) - 16 (gourmet)
Ingredients:
11 oz unsweetened chocolate, chopped
2 3/4 sticks of unsalted butter (mmmm butter!)
1 2/3 cups granulated sugar
11 large egg yolks
1 T brandy or rum
8 large egg whites
pinch of cream of tartar
cocoa powder for dusting
9 inch spring form
Directions:
In a double boiler, melt the chocolate and butter together. Move to a large bowl to cool. Butter the pan and dust with the cocoa.
Beat yolks in different bowl until cream colored, then add 1 and 1/3 cups of the sugar (not all the sugar, some mixes with the egg whites) a little at a time beating the entire time until the mix comes off the beater in ribbons.
In yet another bowl, beat whites with the cream of tartar until soft peaks, then add remaining sugar a bit at a time while beating untill stiff and glossy. Add the brandy and beat once more.
Stir 1/3 of yolk mix in with the chocolate. Fold in the rest (folding is important to keep it airy). Do the same thing with the mirage, mix 1/3 and fold rest.
Spoon 2/3 of the entire mixture into the springform pan and bake for 25 minutes at 350. It will look as if it's not done, but take it out anyway. If you panic and leave it in longer, you MUST take it out at 30 minutes, or it will be dry.
Leave the other 1/3 of the mix room temp because you'll use it to ice the cake.
Let the cake cool, take off pan, level the cake and ice the cake with the remaining 1/3 of the mix. Dust with cocoa if you wish. Refrigerate. Bring to room temp before serving if you wish; I prefer it cold.
Source: My friend Anique's mom found it in a magazine: Gourmet? Epicurious? No one is sure, but she's used it for years.
Servings: 4 (gourmand) - 16 (gourmet)
Mini Chocolate-Hazelnut Cheesecakes
Preparation Time: This takes about 1 hour to complete
Ingredients:
15 oreo cookies
2 T raw or roasted hazelnuts, skinned
2 T softened butter
8 oz cream cheese, softened
¾ C Nutella
½ C sour cream
2 large eggs
2 T sugar
2 T mini choc chips
Directions:
Preheat oven 350..line muffin tin w/paper liners, spray liners with veg oil spray. In food processor combine cookies, hazelnuts and butter to very fine crumbs. Divide crumbs among cops and using a flat-bottomed glass, press on crumbs to compact them. Bake for 5 min.
Wipe out food processor bowl. Add cream cheese, Nutella, sour cream, eggs and sugar..puree until smooth. Spoon filling into cups until near the top. Sprinkle choc chips on top and bake for 20 minutes until risen and surfaces lightly cracked. Cool slightly then transfer tin to a rack and freeze for 10 min. Serve at room temperature.
Can be refrigerated in airtight container for 3 days
Ingredients:
15 oreo cookies
2 T raw or roasted hazelnuts, skinned
2 T softened butter
8 oz cream cheese, softened
¾ C Nutella
½ C sour cream
2 large eggs
2 T sugar
2 T mini choc chips
Directions:
Preheat oven 350..line muffin tin w/paper liners, spray liners with veg oil spray. In food processor combine cookies, hazelnuts and butter to very fine crumbs. Divide crumbs among cops and using a flat-bottomed glass, press on crumbs to compact them. Bake for 5 min.
Wipe out food processor bowl. Add cream cheese, Nutella, sour cream, eggs and sugar..puree until smooth. Spoon filling into cups until near the top. Sprinkle choc chips on top and bake for 20 minutes until risen and surfaces lightly cracked. Cool slightly then transfer tin to a rack and freeze for 10 min. Serve at room temperature.
Can be refrigerated in airtight container for 3 days
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