Okay, people, this one will test your endurance maybe. Read it through, pour yourself a coffee, repeat the mantra “Damn I CAN do this” and go for it. Reads harder than it really is to make.
- 8 oz. bittersweet chocolate, chopped
- 1/2 oz. unsalted butter
- 2 gelatin sheets
- 1/4 cup amber rum (1 oz. for you…just kidding)
- 3/4 cup chestnut puree, chilled*
- 3/4 cup berry sugar
- 2 cups whipped cream, chilled
- 1 tsp. vanilla paste**
- gold flakes (edible) for garnish
Butter a 9 inch springform pan and line the base and sides with parchment paper, extending it 2 inches over the rim and butter it all again.
Combine the chocolate and butter in a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water surface. Stir constantly until it has completely melted and the butter has been incorporated. Pour the chocolate into the prepared pan, spreading all over with a spatula as uniformly as possible, but leaving the top of the sides jagged and rough for a better appearance. Chill until firm.
Soften the 2 sheets of gelatin in 2 cups of cold water for 5 minutes. Heat rum in a small pan to lukewarm and remove from the heat. Drain the gelatin, squeezing out excess water and then add to the warm rum, stirring to dissolve completely. Cool to room temperature.
To make the mousse, blend the chestnut puree with sugar and rum mixture until smooth (stop drooling…you have to wait until you are done). Whip the cream and vanilla bean until stiff peaks form. Add 1 cup of the whipped cream to the chestnut puree. Carefully fold in the remaining cream. Pour this into the chocolate lined springform pan, making sure the mousse only goes as high as the LOWEST part of the jagged edge of the shell. Refrigerate overnight for sure.
Remove from the refrigerator, unclip the springform and c-a-r-e-f-u-l-l-y remove the sides. Peel the parchment paper from the base and sides. Place on a serving platter and decorate the top of the mousse with some edible gold flecks.
* can be purchased in any specialty store or bake shop
** simply cut a vanilla bean in half and scrape out the seeds
Serve immediately, either just scooping out the mousse and breaking up the chocolate into pieces or cutting with an exceptionally sharp serrated knife. Either way it is delicious and fabulous to see.
White Chocolate Creme Brulee
We tasted quite a few Creme Brulee desserts while away last month, but if this sounds mighty delicious when you read it….then you should taste it…..ummmmm, probably the best one yet.
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 5 oz. white chocolate, chopped ( I prefer the melting discs for smoothness)
- 6 egg yolks
- 1 tsp. vanilla
- 3 oz. bittersweet chocolate, chopped
- 1 oz. white chocolate, melted
Rinse out a heavy saucepan with cold water and shake out any excess moisture. Set the pan over a medium heat and stir in the cream and sugar, heating until bubbles appear around the edge. Add the white chocolate and stir until completely smooth. Remove from heat.
In a bowl, whisk together the egg yolks and vanilla until well blended and whisk into the chocolate mixture, whisking to incorporate so the eggs don’t ‘curdle’.
Pour into 8 custard or ramekin cups and place in a baking pan. Pour in enough boiling water to come up halfway on the sides of the ramekins.
Bake at 300 degrees for 35 minutes until set on the edges but soft in the centre. Remove the ramekins and refrigerate for about 6 hours, until well chilled.
Melt the dark chocolate in the microwave, carefully, and then spoon over the tops of the white chocolate, right to the edges with the back of a spoon. Refrigerate until completely chilled.
Drizzle the melted white chocolate in a pretty design over the tops and serve to 8 delightful guests.
* decorate with a few berries on the side for a real wow factor
Lime Bites – Biscotti Style
You are getting ready for the company coming (translate: New Year’s Eve Party) and you need a simple dessert. This, my friend, is the one. It is delectable and has the same irrestible crunch of the store-bought variety…..only better.
- 1 1/4 cups flour
- 1 1/4 cups fine cornmeal (not corn flour)
- 1/2 tsp. baking powder
- 1/2 coarse salt
- 3/4 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups sweetened coconut
- 2 tbsp. grated lime zest
- 12 oz. bittersweet chocolate, finely chopped
- Sanding Sugar (by CK Products)
Preheat oven to 350 degrees. Whisk together the dry ingredients and set aside.
Beat the butter in electric mixer until smooth. Add the sugar and beat until really fluffy. This should take 3-4 minutes….seriously!
Beat the eggs one at a time, and slowly add the flour mixture and beat until combined. Add the coconut, zest and 6 oz. of the chocolate until evenly distributed.
Drop very generous tsp. of dough, spaced 1 inch apart , on parchment lined cookie sheets. Bake 18-21 minutes, rotating pan halfway through baking time and let cool on racks.
In a bowl over simmering water, melt the chocolate, stirring to ensure it has melted and is smooth. Remove from the heat and dip the bottom of the cookies in the chocolate, making sure to scrape the excess off . Set back on the parchment lined cookie sheets and refrigerate until totally set (about 30 minutes).
Yum…you will never buy that rock hard stuff from the store again….EVER!
Frozen “Mousse”
What a play on words…being Autumn, and all. This is for all chocolate lovers now and in the future. You can make this forever and never tire of it.
- 1 pkg. Ladyfingers, sliced in half lengthwise
- 6 oz. each bittersweet and unsweetened chocolate
- 1/2 cup unsalted butter
- 5 egg whites
- 1 1/2 cups sugar
- 2 cups whipped cream
- fresh raspberries or strawberries for garnish
Line the bottom of a 9 inch springform pan with the bottom half of the ladyfingers, cutting to fit, when necessary. Line the sides of the pan with the top half. Place in the freezer.
In a heat proof bowl set over a pot of simmering water, melt the two chocolates together with the butter, stirring all the while ensuring a complete blend. Remove from heat and set aside.
In a large bowl, using your hand electric mixer, combine the egg whites and sugar. Place this bowl over a pan of simmering water and on low speed, beat the mixture until the sugar has completely dissolved.
Remove the bowl from heat and beat on high until cooled and volume is increased. Quickly fold the meringue and chocolate mixture. Taste now for temperature. If not cooled down considerably, when adding the whipped cream, it will simply melt and separate. Not wanted, I promise you.
Pour mixture into frozen pan and smooth down the top. Cover with plasic wrap and place in the freezer overnight.
Remove from the pan and serve with a handful of fresh berries.
This is truly a dessert from the angels.
Dark Chocolate Lover’s Cake
For those of us who love dark chocolate, this is the one recipe to make…..over and over again!
- 3 eggs, separated
- 2/3 cup softened butter
- 3/4 cup berry sugar
- 5 oz. bittersweet chocolate, melted
- 2/3 cup flour
- 1/4 cup milk
- 1/2 cup finely chopped pecans
- 1/2 tsp. vanilla
Preheat oven to 350 degrees. Beat egg whites until stiff and set aside.
Cream butter and sugar until fluffy and beat in the egg yolks and melted chocolate.
Stir in the flour and milk alternately until well blended. Stir in the pecans and vanilla.
Fold in the egg whites until just combined.
In a greased 9 inch springform pan, spread the batter. Bake for about 38-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before trying to remove from the pan. Cool completelybefore icing.
Icing
- 5 oz. bittersweet chocolate
- 1/4 cup butter
- 3 tbsp. cream
- 1 cup sifted icing sugar
- 1/4 tsp. vanilla
- 1/2 cup chopped pecans for garnish
Melt chocolate with butter and cream in a microwave, medium power, for 2-3 minutes. Lightly whisk in the icing sugar and vanilla until really smooth. Spread on the cake and garnish with the pecans.
Too yummy but remember YOU MUST SHARE….maybe!