Crust:
1 1/2 Cups crushed vanilla wafers
1/2 Cup powdered sugar
1/3 Cup melted butter
1/3 Cup cocoa powder
Mix dry ingredients and then add butter. Press in pan and bake at 300 degrees for about 15 minutes.
Filling:
3 8 ounce packages cream cheese
3 eggs
2 cups chocolate chips (I use the semis sweet Ghirardelli ones)
1 can sweetened condensed milk
2 tablespoons Mexican vanilla
Melt chocolate chips on low in a pan. Mix cream cheese and eggs. Once chips are melted, add the cream cheese, eggs, vanilla, and sweetened condensed milk. Pour in crust and bake for about an hour at 300 degrees.
Sunday, February 13, 2011
French Chocolate Mousse
6 oz. semisweet baking chocolate, chopped
3 T. unsalted butter, softened
3 eggs, separated
1/2 tsp. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream
1/2 tsp. vanilla extract
whipped cream and chocolate shavings, for garnish
Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 T. sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care to not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
3 T. unsalted butter, softened
3 eggs, separated
1/2 tsp. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream
1/2 tsp. vanilla extract
whipped cream and chocolate shavings, for garnish
Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 T. sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care to not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
Saturday, February 12, 2011
Triple Chocolate Mousse Cake
from America's Test Kitchen
Layer 1:
7 oz bittersweet chocolate
6 T butter
4 eggs, separated
1 1/2 tsp vanilla
1/3 C brown sugar
Melt chocolate and butter in a double boiler, set aside for 5 minutes. Add egg yolks and vanilla to chocolate. Beat whites and a pinch of salt until frothy (about 30 seconds), add brown sugar in two parts and beat until soft peaks form. Fold egg whites into chocolate mixture. Pour into a buttered spring-form pan, bake at 325 for 12-18 minutes (center will be jiggly).
Layer 2:
7 oz bittersweet chocolate
2 T dutch cocoa
5 T hot water
Melt the chocolate, let cool 5 minutes. Mix cocoa and water, cool. Whisk cocoa mix into melted chocolate.
1 1/2 C heavy cream
1 T sugar
1/8 tsp salt
Beat cream, sugar, salt on medium speed for 30 seconds, then on high for around 1 minute (I had to beat it longer) until soft peaks form. Fold-in to chocolate-cocoa mixture. Spoon on top of cooled cake, tap cake on counter to remove air, smooth mousse, refrigerate.
Layer 3:
3/4 tsp gelatin
1 T water
Mix gelatin and water, sit 5 minutes.
1/2 C heavy cream
6 oz white chocolate chips
Bring cream just to a simmer in a double boiler, add gelatin mixture, add white chips with whisk. Let cool 6-8 minutes.
1 C heavy cream, whip until soft peaks form. Fold cream into white chocolate mixture.
Layer white chocolate mousse on top of chocolate mousse, refrigerate at least 2-2.5 hours. Top with shaved chocolate. Run sharp edge around knife around edge to remove spring-form pan. Cut with warmed knife or wire cutter.
*This recipe seems really confusing, but was actually pretty easy, it was just a little time consuming.
Layer 1:
7 oz bittersweet chocolate
6 T butter
4 eggs, separated
1 1/2 tsp vanilla
1/3 C brown sugar
Melt chocolate and butter in a double boiler, set aside for 5 minutes. Add egg yolks and vanilla to chocolate. Beat whites and a pinch of salt until frothy (about 30 seconds), add brown sugar in two parts and beat until soft peaks form. Fold egg whites into chocolate mixture. Pour into a buttered spring-form pan, bake at 325 for 12-18 minutes (center will be jiggly).
Layer 2:
7 oz bittersweet chocolate
2 T dutch cocoa
5 T hot water
Melt the chocolate, let cool 5 minutes. Mix cocoa and water, cool. Whisk cocoa mix into melted chocolate.
1 1/2 C heavy cream
1 T sugar
1/8 tsp salt
Beat cream, sugar, salt on medium speed for 30 seconds, then on high for around 1 minute (I had to beat it longer) until soft peaks form. Fold-in to chocolate-cocoa mixture. Spoon on top of cooled cake, tap cake on counter to remove air, smooth mousse, refrigerate.
Layer 3:
3/4 tsp gelatin
1 T water
Mix gelatin and water, sit 5 minutes.
1/2 C heavy cream
6 oz white chocolate chips
Bring cream just to a simmer in a double boiler, add gelatin mixture, add white chips with whisk. Let cool 6-8 minutes.
1 C heavy cream, whip until soft peaks form. Fold cream into white chocolate mixture.
Layer white chocolate mousse on top of chocolate mousse, refrigerate at least 2-2.5 hours. Top with shaved chocolate. Run sharp edge around knife around edge to remove spring-form pan. Cut with warmed knife or wire cutter.
*This recipe seems really confusing, but was actually pretty easy, it was just a little time consuming.
Thursday, February 10, 2011
Yummy Chocolate Balls
1 (8 oz.) Cool Whip
2 (8 oz.) Chocolate bars (they don't make that size anymore, so buy 4, 4.4 oz bars.)
Vanilla Wafers or graham crackers, crushed
Melt chocolate bars. Thaw cool whip. Let both stand until room temperature. Mix together. Refrigerate until easy to handle. When cooled, roll into balls approximately 1 inch in diameter. Roll in crushed vanilla wafer or graham cracker crumbs.
The chocolate bars can be different flavors. My sister mixed milk and dark. Symphony bars with toffee are also really delicious! Experiment and find your favorite.
2 (8 oz.) Chocolate bars (they don't make that size anymore, so buy 4, 4.4 oz bars.)
Vanilla Wafers or graham crackers, crushed
Melt chocolate bars. Thaw cool whip. Let both stand until room temperature. Mix together. Refrigerate until easy to handle. When cooled, roll into balls approximately 1 inch in diameter. Roll in crushed vanilla wafer or graham cracker crumbs.
The chocolate bars can be different flavors. My sister mixed milk and dark. Symphony bars with toffee are also really delicious! Experiment and find your favorite.
Chocolate Caramel Brownies
1 package devil's food or chocolate cake mix
1 cup finely chopped nuts (I left these out in case anyone is allergic)
1/2 cup butter, softenend
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips
35 caramels
1/3 cup evaporated milk
In a large bowl, combine cake mix and nuts; cut in butter. Stir in 1/2 cup evaporated milk. Spread half of the batter in a greased 9x13 pan. Bake 15 minutes at 350 degrees.
In a small saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring occasionally, until caramels are melted.
Sprinkle chocolate chips over baked layer. Drizzle caramel over chocolate chips, carefully spreading to cover chocolate layer. Drop remaining half of batter in heaping teaspoons over caramel mixture.
Return to oven and bake 20-25 minutes longer. Top layer will be soft. Cool completely before cutting.
1 cup finely chopped nuts (I left these out in case anyone is allergic)
1/2 cup butter, softenend
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips
35 caramels
1/3 cup evaporated milk
In a large bowl, combine cake mix and nuts; cut in butter. Stir in 1/2 cup evaporated milk. Spread half of the batter in a greased 9x13 pan. Bake 15 minutes at 350 degrees.
In a small saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring occasionally, until caramels are melted.
Sprinkle chocolate chips over baked layer. Drizzle caramel over chocolate chips, carefully spreading to cover chocolate layer. Drop remaining half of batter in heaping teaspoons over caramel mixture.
Return to oven and bake 20-25 minutes longer. Top layer will be soft. Cool completely before cutting.
Wednesday, February 9, 2011
Penzeys Chocolate Cake + America's Test Kitchen Frosting
CAKE
Ingredients:
2 cups flour
1/2 cup cocoa powder (Penzeys is the best!)
2 tsp baking soda
1 tsp salt
2 tsp vanilla
1 stick (1/2 cup) butter
2 cups sugar
2 cups boiling water
2 eggs
Directions:
Preheat oven to 350 degrees. Sift together the flour, cocoa, baking soda and salt. (Note: Sifting is important! If you don't sift, you will end up with lumps of flour in the cake.) In a separate bowl, cream together the vanilla, butter and sugar. Add the boiling water to the creamed mixture, blend, then add the eggs and mix 'til well blended. Gradually add the dry ingredients and mix well. Pour into an ungreased 9 X 13 pan and bake for 30 mins. (Note: this cake batter is extremely runny. It's not a mistake, that's just the way it is.)
FROSTING
Ingredients:
16 oz semisweet chocolate, finely chopped (Note: do NOT substitute chocolate chips)
8 TBS unsalted butter
1/3 cup sugar
2 TBS corn syrup
2 tsp vanilla
1/4 tsp salt
1 1/4 cups cold heavy cream
Directions:
Melt the chocolate in a heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. (Note: I always just melt the chocolate in the microwave on very low power.) Remove from heat and set aside. Meanwhile, heat the butter in a small saucepan over medium-low heat until melted. Increase the heat to medium; add the sugar, corn syrup, vanilla, and salt and stir with a heatproof spatula until the sugar is dissolved, 4 to 5 minutes. Add the melted chocolate, butter mixture, and cream to the clean bowl of a standing mixer and stir to thoroughly combine.
Place the mixer bowl over an ice bath and stir the mixture constantly with a rubber spatula until the frosting is thick and just beginning to harden against the sides of the bowl, 1 to 2 minutes (the frosting should be at 70 degrees). (Note: I recommend skipping the ice bath, because it caused my frosting to clump up. I think the frosting just needs to cool down a bit before you whip it with the mixer.) Place the bowl on a standing mixer fitted with a paddle attachment and beat on medium-high speed until the frosting is light and fluffy, 1 to 2 minutes. Stir with a rubber spatula until completely smooth.
Note: This makes a large amount of frosting, so if you just want to frost the top of a 9x13 cake, you can get away with making 1/2 of the recipe.
Ingredients:
2 cups flour
1/2 cup cocoa powder (Penzeys is the best!)
2 tsp baking soda
1 tsp salt
2 tsp vanilla
1 stick (1/2 cup) butter
2 cups sugar
2 cups boiling water
2 eggs
Directions:
Preheat oven to 350 degrees. Sift together the flour, cocoa, baking soda and salt. (Note: Sifting is important! If you don't sift, you will end up with lumps of flour in the cake.) In a separate bowl, cream together the vanilla, butter and sugar. Add the boiling water to the creamed mixture, blend, then add the eggs and mix 'til well blended. Gradually add the dry ingredients and mix well. Pour into an ungreased 9 X 13 pan and bake for 30 mins. (Note: this cake batter is extremely runny. It's not a mistake, that's just the way it is.)
FROSTING
Ingredients:
16 oz semisweet chocolate, finely chopped (Note: do NOT substitute chocolate chips)
8 TBS unsalted butter
1/3 cup sugar
2 TBS corn syrup
2 tsp vanilla
1/4 tsp salt
1 1/4 cups cold heavy cream
Directions:
Melt the chocolate in a heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. (Note: I always just melt the chocolate in the microwave on very low power.) Remove from heat and set aside. Meanwhile, heat the butter in a small saucepan over medium-low heat until melted. Increase the heat to medium; add the sugar, corn syrup, vanilla, and salt and stir with a heatproof spatula until the sugar is dissolved, 4 to 5 minutes. Add the melted chocolate, butter mixture, and cream to the clean bowl of a standing mixer and stir to thoroughly combine.
Place the mixer bowl over an ice bath and stir the mixture constantly with a rubber spatula until the frosting is thick and just beginning to harden against the sides of the bowl, 1 to 2 minutes (the frosting should be at 70 degrees). (Note: I recommend skipping the ice bath, because it caused my frosting to clump up. I think the frosting just needs to cool down a bit before you whip it with the mixer.) Place the bowl on a standing mixer fitted with a paddle attachment and beat on medium-high speed until the frosting is light and fluffy, 1 to 2 minutes. Stir with a rubber spatula until completely smooth.
Note: This makes a large amount of frosting, so if you just want to frost the top of a 9x13 cake, you can get away with making 1/2 of the recipe.
Mint-Chocolate Cream Pie
This is a delicious recipe for a chocolate cream pie, which I adapted to make a mint-chocolate pie.
¾ C sugar (with semi-sweet chocolate chips, use a heaping 1/2C sugar instead)
¼ C cornstarch
4 egg yolks
½ tsp salt
2 C milk
1 T butter
1 tsp vanilla
7 oz bittersweet chocolate, coarsely chopped (I used 1 C semi-sweet chocolate chips and 1/2 C Guittard green mint chips)
1 pre-baked pie crust
Whisk together in medium saucepan: sugar, cornstarch, yolks, and salt. Whisk in milk. Cook 10-15 min until pudding-like consistency (I did not cook my custard long enough, so it did not set well). Remove custard from heat. Stir-in butter and vanilla. Melt the chocolate in a double boiler (or microwave if using chips). Mix one fourth of the chocolate into the custard, then add the rest. Pour into pie crust, let chill for at least two hours. If desired, top with cool whip and garnish top with chocolate shavings.
¾ C sugar (with semi-sweet chocolate chips, use a heaping 1/2C sugar instead)
¼ C cornstarch
4 egg yolks
½ tsp salt
2 C milk
1 T butter
1 tsp vanilla
7 oz bittersweet chocolate, coarsely chopped (I used 1 C semi-sweet chocolate chips and 1/2 C Guittard green mint chips)
1 pre-baked pie crust
Whisk together in medium saucepan: sugar, cornstarch, yolks, and salt. Whisk in milk. Cook 10-15 min until pudding-like consistency (I did not cook my custard long enough, so it did not set well). Remove custard from heat. Stir-in butter and vanilla. Melt the chocolate in a double boiler (or microwave if using chips). Mix one fourth of the chocolate into the custard, then add the rest. Pour into pie crust, let chill for at least two hours. If desired, top with cool whip and garnish top with chocolate shavings.
Chocolate Cake of Death, Doom and Destruction
1 pkg. plain devil's food cake mix
1 pkg. chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semisweet chocolate chips
Preheat your oven to 350 degrees. Grease a bundt pan.
Dump all ingredients except for the chocolate chips in a bowl and mix with an electric mixer for 1 minute. Scrape sides down and mix for another 2-3 minutes.
Toss in the chocolate chips and mix in well.
Pour the batter into the bundt pan and smooth down with a spatula. Bake for 60 minutes or until it's pulling away from the edges and a toothpick comes out clean.
Let cool for 20 minutes, invert on a rack (or plate) and cool completely.
Frosting
1/2 cup sugar
2 1/2 tablespoons butter
1/6 cup whole milk
1/2 cup chocolate chips
Mix first three ingredients in a saucepan and cook over medium-high. let come to a boil, stirring, and let it boil 1 minute.
Remove from heat and stir in chocolate chips and stir until very smooth.
Pour immediately over cooled cake and let drizzle down the sides.
1 pkg. chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semisweet chocolate chips
Preheat your oven to 350 degrees. Grease a bundt pan.
Dump all ingredients except for the chocolate chips in a bowl and mix with an electric mixer for 1 minute. Scrape sides down and mix for another 2-3 minutes.
Toss in the chocolate chips and mix in well.
Pour the batter into the bundt pan and smooth down with a spatula. Bake for 60 minutes or until it's pulling away from the edges and a toothpick comes out clean.
Let cool for 20 minutes, invert on a rack (or plate) and cool completely.
Frosting
1/2 cup sugar
2 1/2 tablespoons butter
1/6 cup whole milk
1/2 cup chocolate chips
Mix first three ingredients in a saucepan and cook over medium-high. let come to a boil, stirring, and let it boil 1 minute.
Remove from heat and stir in chocolate chips and stir until very smooth.
Pour immediately over cooled cake and let drizzle down the sides.
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