‘Chocolate’ Archive

Chocolate Mousse Flowerpot December 13, 2009 No Comments

—-CREME ANGLAISE—- 3 cup(s) Milk 1 cup(s) Cream, whipping 10 large Egg yolks, room temperature 1 cup(s) Sugar —CHOCOLATE MOUSSE— 1/2 cup(s) Sugar 1/2 cup(s) Water 4 large Egg whites, room temp. 1/4 teaspoon(s) Cream of tartar 2 cup(s) Cream, whipping, whipped – to soft peaks 1 cup(s) Cocoa, unsweetened 4 ounce(s) Chocolate, semi-sweet, – […]

Buche De Marrons Au Chocolat No Comments

4 pound(s) Chestnuts OR 2 pound(s) Chestnuts, canned, whole, – unsweetened, drained OR 4 cup(s) Chestnuts, pureed, canned, – unsweetened 1/4 cup(s) Sugar, superfine 1/2 cup(s) Butter, unsalted, melted 3 tablespoon(s) Calvados OR 3 tablespoon(s) Applejack OR 3 tablespoon(s) Cognac 1/2 teaspoon(s) Vanilla 8 ounce(s) Chocolate, semi-sweet, – melted, cooled, — (preferably Maillard) ——GARNISHES—— 1 […]

White Chocolate Mousse In An Almond Cookie Shell No Comments

———-ALMOND COOKIE SHELL———- 3 large Egg whites 2 tablespoon(s) Sugar 2 tablespoon(s) Flour 1/2 cup(s) Almonds, sliced, toasted ——–MOUSSE——– 1 cup(s) Sugar 1/2 cup(s) Water 8 large Egg whites 6 large Egg yolks 1 tablespoon(s) Rum, white 1 pound(s) Chocolate, white, melted Creme fraiche Raspberry puree Almond Cookie Shell: ==================== Put the egg whites in […]

Progres with Grand Marnier Iv (Assembly) No Comments

1 x Noisette Biscuit ** 1 x Buttercream ** 1 x Mousse ** ——–SYRUP——– 4 ounce(s) Water 4 ounce(s) Sugar 1 ounce(s) Grand Marnier —-CREME NOISETTE—- 1/4 x Buttercream (from above) 1 ounce(s) Hazelnut paste OR 1 ounce(s) Almond paste 1 teaspoon(s) Kirsch —CHOCOLATE CREAM— 3/4 x Buttercream (from above) 12 ounce(s) Chocolate, semi-sweet ** […]

Progres with Grand Marnier Iii (Mousse) No Comments

——–MOUSSE——– 1 pint(s) Cream, heavy 4 each Egg yolks 3/4 cup(s) Syrup (Grand Marnier from – above) 4 ounce(s) Chocolate, semi-sweet, – melted Mousse: ======= Whip the cream with a whisk. Add melted chocolate to whipped cream and whisk until smooth. In another bowl, over hot water, whisk egg yolks and syrup. Fold egg syrup […]

Peche Royale Dans Son Panier Fleuri No Comments

1/2 cup(s) Flour 1/4 cup(s) Sugar 2 large Eggs 1/2 cup(s) Milk Oil, for frying 4 each Genoise, 3″ layers ** 2 each Peaches, ripe Pate a choux ** ——-SABAYON——- 3 each Egg yolks 1/4 cup(s) Sugar 2 ounce(s) Grand Marnier 2 tablespoon(s) Water, warm ** See recipe for Genoise Put the flour in a […]

Peanut Butter Chocolate Bars No Comments

Ingredients1/2cupbutter, or margarine, softened 1/3cupsugar 1/2cupcornmeal 1/2cupflour 1/2cupalmonds, chopped 1/2cuppeanut butter 1/4cupchocolate chips, semi-sweet 1teaspoonshortening Directions:Heat oven to 375 degrees.Beat margarine and sugar until fluffy. Stir in cornmeal and flour. Add almonds.Press evenly onto bottom of an ungreased 9×9-inch baking pan. Bake 25 to 30 minutes, or until the edges are light golden brown. Cool […]

Gateau Nancy No Comments

Creme Anglaise ** 14 ounce(s) Chocolate, semi-sweet, – crumbled 7 ounce(s) Butter, sweet 2 tablespoon(s) Grand Marnier 1 teaspoon(s) Extract, vanilla 1 tablespoon(s) Almond, powder 10 medium Egg yolks 10 medium Egg whites 1 1/2 cup(s) Sugar ** A recipe for this ingredient can be found elsewhere in this packet. In a bowl, put the […]

Agnes’s Mocha Velvet Pie No Comments

Ingredients1each8-inch pie shell 1/2cupbutter 3/4cupsugar 1ounceunsweetned chocolate, melted 1teaspoonvanilla 1 1/2tablespoonsinstant coffee 2largeeggs 1/2cupheavy cream, for whipping Directions:1. Prepare 8-inch pastry shell.2. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.4. Add eggs, one at a time, beating […]

Almond Roca Cookies No Comments

1 cup(s) Butter 1/2 cup(s) Brown sugar 1/2 cup(s) Sugar 1 each Egg yolk 1 teaspoon(s) Vanilla 2 cup(s) Flour 10 ounce(s) Chocolate chips 1 cup(s) Finely chopped nuts Cream butter and sugar, add egg yolk and vanilla. Stir in flour. Spread mixture thinly on greased cookie sheet. Bake at 350 degrees for 15 to […]