This is a classic French dessert and with the addition of coffee, it is completely amazing.
- 1 tbsp. instant coffee
- 2 cups milk
- 6 tbsp. sugar
- 8 oz. plain chocolate, chopped
- 2 tsp. pure vanilla extract
- 2 tbsp. Tia Maria liqueur
- 7 egg yolks
- whipped cream
Preheat oven to 325 degrees. Place 8 half cup ramekins in a roasting pan.
In a medium saucepan, mix the instant coffee with the milk and add the sugar. Set the pan over a medium heat and bring to a boil stirring constantly, making sure the sugar and coffee are completely dissolved.
Remove from the heat and add the chopped chocolate and stir until completely smooth. Add the vanilla and Tia Maria.
In another bowl, whisk the egg yolks and slowly add to the chocolate mixture until well blended. Pour this into a jug or bowl and strain the chocolate equally into the ramekins.
Add boiling water in the roasting pan until it is about half way up the outer sides of the dishes. Bake for approximately 35 minutes until the custard is just set. Remove the dishes from the pan and set on a cookie sheet to cool complately. Cover the tops with plastic wrap and chill in the refrigerater. When ready to serve, add a dollop of whipping cream, flavoured with a touch of Tia Maria and sprinkle some coffee curls on top.
Very yummy. Your guests will talk about this one for a long time.
Double Chocolate Mousse
This is really a mousse for adults. If you want, you could make two…one without the liqueur (for any children who are present).
- 1/4 cup sugar
- 1/3 cup Godiva Dark Chocolate liqueur
- 1/4 lb. semi-sweet chocolate, chopped
- 2 cups whipping cream
- 2 egg whites, room temperture (they fluff up more in volume)
In a small pot, over medium heat,stir the sugar and liqueur until the sugar dissolves. Do not let it boil. Remove from heat.
Fill a medium sized saucepan with water about 2 inches up the sides of the pan. Bring to a boil and then turn down to a simmer. Place the chocolate in a metal bowl and let it sit above the water, but not touching. With a spatula, slowly stir until it becomes smooth. Stir in 2 tbsp. of the cream and all the liqueur. Set it aside to cool (about 20 minutes).
Whisk the egg whites until stiff peaks form. Whisk the remaining whipping cream until soft peak form.
Gently fold the egg whites into the chocolate mixture. Now gently fold in the cream until just combined.
This should be equally divided into 6 of your fanciest dessert bowls. You can serve with whipped Shortbread and Lacy Delights.
If you still have room, a cup of dark roast coffee would complement the dessert.
In a word (or two) yummy, yummy. OMG this is “chocogasmic.
Italian Biscotti with Dried Mangoes
I like Biscotti with a cup of freshly brewed coffee but I do not like the commercially prepared cement blocks. Homemade is better in texture, flavour and taste. Try it and see if you feel the same.
- 3 cups flour
- 5 1/2 tsp. baking powder
- pinch of salt
- 1/2 cup coarsely chopped almonds (toasted)
- 4 eggs
- 1 tsp. almond flavouring
- 4 squares semi-sweet chocolate squares, melted
- 1 cup dried, chopped mangoes
- 2 lemons, grated peel
- 2 lime, grated peel
- 1 orange, grated peel
Combine the flour, baking powder, salt, sugar and chopped almonds. Whisk the remaining ingredients together. Add the wet ingredients to the dry and really mix this well. It will be a very stiff dough.
On a parchment lined cookie sheet, divide the dough into 2 pieces and roll into logs. They should be about 3 inches wide and as long as your cookie sheet. Try to square off the ends and bake for 25 minutes.
Remove from the oven and slice each log on the diagonal. On a second, parchment lined cookie sheet, lay the slices on their side. Reduce your oven to 350 degrees and bake another 10 minutes. Turn them over and bake a further 10 minutes. Cool completely and store in an airtight container.
Now, clean up the kitchen, make a fresh pot of coffee, grab a friend or magazine….put a couple of biscotti on a plate and enjoy!
Silk Chocolate Cheesecake
I know I said earlier that I wanted to make a lemon dessert for our dinner, but ran across this one and it is such a proven winner, I changed my mind. I have talked about this one, but not posted the recipe…..until now.
Once you make this and try it, you will make it over and over again.
- 1 1/4 cup toasted, finely chopped pecans
- 2 tbsp. melted butter
- 2 tbsp. brown sugar
- 3/4 cup berry sugar
- 32 caramels, unwrapped – have fun! Melted
- 3 tbsp. cream
- 3 pkg. cream cheese
- 3 eggs
- 8 squares Baker’s dark chocolate, melted and cooled slightly
- 1/2 cup toasted pecan halves
- jar of Caramel sauce
Preheat oven to 350 degrees. Draw out a circle of parchment paper to cover a 9 inch spring form pan. Combine the pecans, melted butter, brown sugar and carefully spread over the bottom of the pan, on top of the parchment paper.
Peel the wrap off the caramels and with the cream, put in a bowl over a pot of simmering water to completely melt. Stir occasionally to make sure it is smooth. Pour this over the pecan mixture in the pan and cool completely.
Beat the softened room temperature cream cheese, berry sugar and eggs on low to completely blend and add to the melted chocolate. Pour over the cooled caramel layer. Wrap the pan with tin foil up to and including the sides of the pan and place in a larger pan filled 2/3 full with boiling water. Bake for 45-50 minutes. Run a knife around the edge to loosen and cool completely. Cover and place in the fridge overnight.
When ready to serve, drop a generous spoonful of caramel sauce on the plate and set a slice of the cheesecake on top, making sure it stands up. Drizzle in a zigzag pattern with some caramel sauce across the top and add a couple of pecans. If you don’t think this is enough, put a dollop of whipped cream on the side.
Note: The water bath will prevent the cheesecake from splitting and cracking. Just sayin’.
Also note…I have been baking for over 40 years and for the first time, I tried to take a shortcut and put the caramels in a microwave safe bowl and melt them. It almost set our house on fire. The smoke was horrible and, of course, it broke the bowl. Never again
Holiday Liqueur
With Christmas and Thanksgiving coming up sooner than we expect or even want, here is a liqueur you can make yourself and have ready for the special dinners you have in the plans.You can also put it in a special bottle and put a pretty ribbon on , give as a hostess gift.
You will need:
- 1 can Eagle Brand condensed milk
- 1 1/2 cups white rum
- 1 cup half and half cream
- 2 eggs
- 2 1/2 tbsp. chocolate syrup
- 2 tsp. pure vanilla
In a blender, whip until throughouly mixed. In a bottle that has been sterilized, pour the contents. Do not open for one week. Shake well before serving.
That was so easy, you could make more. Yummy
Marshmallow Semifreddo
The time for entertaining will soon be here and this just might be the dessert to fill the bill.
The chocolate cannot be more than 60% cacao. With that in mind, read on.
You will need:
- 2 cups cold whipping cream
- 1 tbsp. finely grated lime peel
- 2 jars of marshmallow creme
- 5 oz. coarsely grated bittersweet chocolate
- 6 oz. chopped chocolate
- 5 oz. finely chopped, toasted pistachios
- 5 oz. dried peaches
- 2 tbsp. Southern Comfort liqueur
Using an electric mixer, beat the cream and lime peel until peaks form. Add all the marshamallow creme and beat until fully incorporated. Gently fold in the grated chocolate, pistachios and peaches. Pour this into an 8″ springform pan and smooth the top. Cover with foil and freeze for a day.
Now just before serving, whisk the chopped chocolate, Southern Comfort and 2 tbsp. of water in a small saucepan until melted and smooth.
Cur around the semifreddo to loosen and remove the sides. Slice as you would a cake and spoon some of the warm sauce over the top.
This will serve 8-10 people. there will be no leftovers. This is a silky smooth dessert and watch that no one licks the plate. You could serve this with a citrus lace cookie. (recipe on this site).
In a word or two….yummy-yummy
Cinnamon Vodka Martini
I know, it is not Christmas….but you will have this at the ready WHEN it does come. Right?
I mentioned on FB that it was only 5 months to Christmas and I thought I would get creamed but more and more people are on top of it than I ever thought would happen.
- 4 cups eggnog
- 2 tbsp. unsweetened cocoa powder
- 1/2 tsp. cinnamon
- 1/2 cup grated semi sweet chocolate
- 8 oz. cinnamon vodka
In a large saucepan, combine the eggnog, cocoa and cinnamon and stir (whisk) until thoroughly combined. Heat only until it simmers NEVER boils.
Add the grated chocolate and stir until it is melted. Remove from heat and add the vodka. Now pour into chocolate (melted) rimmed heat-proof glasses, garnish with a stick of cinnamon.
Toast the weather, season, rain or snow….really anything will do. Go for it.
Raspberry Tart with Chocolate Ganache
First of all, before the recipe gets started….a little trivia..did you truly know there were four raspberry types. 1-red, 2-yellow, 3-pink and 4-black . The black one is sometimes confused with Blackberries. Blackberries are bigger, shinier. So, now pick your choice and begin.
- 1 1/2 cups flour
- 10 tbsp. cold butter, cut into 1/2 inch cubes
- 3 tbsp. sifted icing sugar
- 2 large egg yolks
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. plus 1 1/2 tsp. water
- 1/2 cup whipping cream
- 6 ounces bittersweet chocolate, chopped
- 1 tsp. pure vanilla
- 2 tsps. Kahlua liqueur
- 3-6 ounce containers fresh Raspberries or Blackberries (your choice)
- 3 tbsp.seedless Raspberry Jam (Blackberry)
Pulse together the flour, butter and sugar until it becomes a coarse meal. Mix together the egg yolks, lemon juice, and 1 tbsp. water in a small bowl. Add to the flour mixture, mixing until moist clumps start. Gather the dough into a ball, cover in plastic wrap and place in the refrigerator for about 30 minutes.
Preheat oven to 375 degrees. Butter a 9 inch tart pan with removable bottom. Roll out the dough on a floured surface and work into a 12 inch round (approximately). Fit into the pan and freeze for about 15 minutes. Bake the crust until golden and cool. Takes about 10-15 minutes.
Bring cream to just the boiling point, remove from heat and add the chocolate, stirring until smooth. Stir in the liqueur and vanilla. Cool the ganache for about 15 minutes.
Move the tart shell to a platter. Spoon in the ganache and smooth the surface. Place the raspberries on top (pointy end up). Now stir the jam and 1 1/2 tsp. water in a small saucepan and stir until smooth. Carefully brush the mixture over the berries while still warm.
Can be made ahead no more than 8 hours and be sure to keep it at room temperature.
This will look like you really worked hard…now pour a Kir or a glass of crisp white wine and declare for all to hear “damn I DID this! Enjoy enjoy.
Cold Outside, Fireplace Inside and….
For the cosiest of time and the loveliest of drinks, go for this one. I could call it a martini but we would be lying. It takes heat proof glasses….
You will need (if serving 6)
- 4 cups eggnog,
- 2 tbsp. unsweetened cocoa powder,
- 1/2 tsp. ground cinnamon
- 1/2 cup grated semi-sweet chocolate
- 8 oz. cinnamon vodka
Garnish: cinnamon sticks and more grated chocolate.
In a large saucepan, combine eggnog, cocoa and cinnamon and whisk together until combined. heat until it simmers only (NOT BOIL). Add the chocolate and whisk together until melted. Remove from heat and add the cinnamon vodka. Pour into heat-proof glasses or mugs that are rimmed with grated chocolate. Garnish with a cinnamon stick.
What gingerbread house? what Christmas turkey…you get the picture. Drink responsibly and really enjoy the moment and the season. Anyone for jammies and popcorn?
Chocolate Martini
My very favourite!
- 2 parts chocolate vodka
- 1 part white chocolate liqueur
- 1 part Bailey’s liqueur
Make sure the glasses are chilled. Pours 2 parts chocolate vodka, 1 part white chocolate liqueur and 1 part Bailey’s into a shaker with ice and shake well. Strain and pour into chilled glasses. You can add chocolate shavings on top or run chocolate syrup around the glass before adding drink. This is a great ‘signature drink’. That means it is the welcome drink when your guests arrive. After that…..serve wine.
Taste Rating: 9.9999999 (love it.
Chocolate Fudge Martini
You will need for this one:
- 6 parts chocolate vodka
- 1 part coffee liqueur
- 1 part chocolate liqueur
Pour ingredients into a shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a chocolate covered coffee bean.
You will be the hostess that everyone wants to be when you serve this one.
Taste Rating: 9
I’ll Share-Chocolate Chip Cookies
I am going to share with you a recipe for Chocolate Chip Cookies. I know everyone has the recipe but I’ll bet none of your recipe cards look like this one. This is what the original card looks like after about 45 years of being there for me. Don wants to frame it. Who knows?
- 1/3 cup soft butter, not margarine
- 1/3 cup shortening
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/4 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup Chocolate Chips
- 1/4 – 1/3 cup chopped white Chocolate (melting chocolate disks are best
- 1/2 cup Chopped pecans
Beat together 1/3 cup soft butter and 1/3 cup shortening until well blended, then add 1/2 cup granulated sugar and 1/2 cup firmly packed dark brown sugar.
Beat in 1 large egg, 1 tsp. pure vanilla until all is light and fluffy. Add 1 1/4 cups sifted flour, 1/2 tsp. baking soda and a pinch of salt. Blend well.
Now stir in 1/2 cup chocolate chips, 1/2-1 cup chopped pecans, 1/2 cup white chocolate wafers: this will be a stiff batter. Drop by tbsp. onto parchment lined cookie sheets and in a 375 degree oven, bake for 10-12 minutes.
If, after a few days should there be leftovers, just warm them up for about 10 seconds in the microwave and presto! Just out of the oven cookies.
Whomever you give these to will always want more. Here is where keeping it tasty is key.
Taste Rating: 9.8