DOUBLE CHOCOLATE PUDDING FOR 2 RECIPE
This pudding can be made 1 day ahead and chilled, covered. Bring to room temperature before serving and serve with whipped cream making extra decadent.
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1-1/2 cups whole milk
1/2 cup heavy cream
4 oz fine-quality bittersweet chocolate, chopped
2 to 4 teaspoons chocolate liqueur
6 tablespoons heavy cream, chilled
1 teaspoon granulated sugar
1. Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes. The mixture will be thick. Remove from heat. Whisk in chocolate and chocolate liqueur until smooth.
2. Divide the pudding into two dessert bowl and chill pudding, and cover the surface with plastic wrap to prevent a skin from forming, until cold, at least 2 hours. Just before serving, vigorously whisk 6 tablespoons heavy cream with 1 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with the whipped cream.
VANILLA BEAN FLAN RECIPE
Flan, pronounced [FLAHN] is used as a term to describe the Spanish, Portuguese or Mexican version of Creme Caramel normally baked in a bain marie* and unmold onto a plate for serving. You will only need five simple ingredients to make this easy and quick flan recipe. This flan recipe key ingredient is condensed milk, which is a special blend of milk and sugar from which water has been removed by a special vacuum process, yielding a very thick, sweet product that can last for years without refrigeration if unopened. Try this quick and easy dessert recipe. The perfect make-ahead dessert recipes!
14 fl. oz whole milk
14 fl. oz can condensed milk
3 large eggs
1 vanilla bean, split and seeds scraped or 1-1/2 teaspoons pure vanilla extract
pinch of salt
1 cup granulated white sugar, for the caramel
1. Make the caramel by melting 1 cup sugar in a pan, over low heat. Keep your eye on it. If it burns you will have to start over. It is easier to clean if you use a non stick pan. Immediately pour the caramel into a 8-inch mold and quickly swirl it around to cover the bottom and a little up the sides. WARNING: IT IS VERY HOT! You have to be quick because the caramel hardens once it starts to cool down. The caramel should have cooled down before you pour the egg mixture in it, place in the roasting pan and set aside.
2.Preheat oven to 325 degrees F, bring a kettle of water to a boil for the water bath. Blend the whole milk, condensed milk, vanilla, and eggs in a blender until completely mixed. Pour the flan mixture through a metal strainer right into the caramelized mold.
3. Place the mold into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the mold. Carefully transfer to the middle oven rack. Bake for 30 to 45 minutes. Test the flan to see if it’s done by inserting a knife near the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean.
4. Remove from the oven carefully and let it cool on the counter to room temperature. Then cover with foil and refrigerate for at least 6 hours, preferably overnight. To serve run a knife around the inside of the mold to loosen the flan and lay a plate on top of the mold then carefully flip it over and slide the mold off.
* Bain Marie (pronounced BAN-mah-REE) or water bath, consists of placing a container of food in a large shallow pan of warm water, that surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces, and savory mousses without breaking or curdling them. It can also be used to keep cooked food warm. THE FOOD LOVER’S COMPANION, 2nd edition, Sharon Tyler Herbst, Barron’s Educational Services, Inc. 1995.
SPICY CHOCOLATE CREME BRULEE RECIPE
To heat up the night, why not try this spicy chocolate creme brulee for Valentine's Day or any other day of the year.
3 cups whipping cream
1 cinnamon stick
1 dried ancho chili* with seeds, stemmed, chopped
1/3 cup plus 6 teaspoons granulated white sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/2 teaspoon ground cinnamon
1. Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to a slight boil, stirring occasionally. Remove from heat. Add chocolate and whisk until melted and smooth. Let the mixture steep for 3 minutes and strain.
2. Whisk egg yolks in large bowl to blend. Gradually whisk the chocolate mixture into the egg yolks. Divide custard among eight 3/4-cup custard cups or ramekins.
3. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.
4. To serve, uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl.
Sprinkle each with about 1 teaspoon of the sugar mixture. Tilt and tap ramekin for even coverage.
5. Ignite the torch and caramelize the sugar. If you do not have a torch, preheat the broiler. Sprinkle the sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. Can be made 1 hour ahead. Refrigerate. Transfer to plates and serve. Makes 8 servings.
FLOURLESS CHOCOLATE COOKIES RECIPE
These beautiful flourless cookies are in particularly high demand at Payard during Passover, but they have become so popular that we sell them year-round. Their crackled surface gives them an elegant look, and because they are so easy and take barely any time to make, they are great for last-minute entertaining. They have a slightly crunchy exterior and a soft, almost brownie-like interior. Read more
EASY QUICK BROWNIES RECIPE
These brownies are moist, rich, decadent, and super easy to make! How about making a brownie ice cream sundae today? Video
4 oz. Semi-Sweet Chocolate Baking Bar, broken into pieces
1 stick (1/2 cup) unsalted butter, cut into small pieces
1 cup dark brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
3/4 cup and 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees F. Butter and flour an 8 inch x 8 inch pan.
2. In bowl, sift together flour, baking powder, and salt, set aside.
3. In a heavy 1-1/2 quart sauce pan melt chocolate bar an butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in dark brown sugar and vanilla. Add eggs, mix well. Slowly fold flour mixture; mix well. Stir in chips.
4. Pour batter in pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool. Makes 16 pieces.
FROZEN LEMON MOUSSE CAKE RECIPE
The lemon mousse can be made up to 3 days before serving. You can also use this recipe to make individual lemon mousse. We used two 6-in springform pan and spread a thin layer of the lemon curd on the frozen mousse after unmolding.
To make the lemon curd, use a heavy-based, nonreactive saucepan. Don’t let the curd boil. The lemon curd will last about a week in the refrigerator, tightly covered. Did you know that you can freeze lemon curd? Just place in an airtight container for up to three weeks. Defrost in the refrigerator. The egg whites can be store in the refrigerator for up to five days in a airtight container. What could you make with leftover egg whites? Pavlova, or French Macarons
Frozen Lemon Mousse Cake
Makes 8 servings
1 cup lemon juice
2 tablespoons finely grated lemon zest
2 cups granulated white sugar
4 large eggs yolks, plus 4 large whole eggs
3/4 cup unsalted butter (1-1/2 sticks), cut into small pieces
1-1/2 cups heavy cream, chilled
1. Place lemon juice, sugar, zest, egg yolks, and whole eggs in saucepan; whisk until well combined.
2. Cook over medium heat, mixing constantly, around the edges of the pan; until mixture is thicken and light yellow; and, coats the back of a spoon, about 10 minutes. Remove from heat and whisk in the butter; mix well until the butter is melted. The curd will thicken further as it cools.
3. Strain curd through fine mesh strainer into bowl. Place in the refrigerator and stir periodically until cool. Place plastic wrap directly on surface of curd; refrigerate at least 1 hour and up to 3 days.
4. Place 1-1/2 cups chilled heavy cream in large chilled mixing bowl; whip until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
5. Pour the mousse in an 8-inch springform pan. Place in the freezer until firm, at least 4 hours or overnight. Remove the mousse from the freezer. Spread a thin layer of the reserved lemon curd on the top of the frozen mousse. Dip the pan into warm (not hot) water to the depth of the mousse for 5 to 10 seconds. Run a knife around the mousse and remove sides of the springform pan. Place a slice of the mousse on the plate, garnish with whipped cream (optional).
BANANA FOSTER FOR 2 RECIPE
Banana Foster was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman. Bananas Foster is a dessert made from bananas with the sauce made from butter, brown sugar, cinnamon, and dark rum. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over vanilla ice cream. | Video
2 tablespoons unsalted butter (1/4 stick), melted
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 large, firm, ripe banana, peeled and halved lengthwise and then halved crosswise
2 tablespoons dark rum, such as Myer Rum
1 tablespoon banana liqueur, such as 99 Bananas
Vanilla ice cream
1. Melt the butter in a heavy-bottomed 8-inch skillet over medium-low heat. Add the brown sugar, cinnamon and stir to dissolve the sugar, about 1 minute. If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.
2. Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom. Turn the bananas and continue cooking until very soft but not mushy or falling apart.
3. Remove the skillet from the heat. Add the rum and the banana liqueur and wait until the rum has warmed slightly. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside, divide the bananas among two bowls, scoop ice cream on the bananas, drizzle the sauce over the ice cream and serve immediately.
SUMMER BERRY CLAFOUTIS RECIPE
Jen of Milk and Cookies adapted this clafoutis recipe from Donna Hay Magazine, Issue 36. Clafoutis is a classic French dessert, a specialty of the Limousin region, France. It is usually made with fresh black cherries. It can be served warm or at room temperature. Whether you prefer a little firmer and more cakey or custardy and puddinglike, is all up to you. This recipe is so easy. Any way you make it or eat it, it is simply delicious! This recipe has been featured in the second issue of Desserts Magazine. Make 6 servings. Read more
EASY STRAWBERRY ROLL CAKE RECIPE
This is a simple and easy jelly roll recipe that will look like you took a long time to make it. It is easier to separate the eggs white while it is still cold. Let the egg whites come to room temperature before whipping. Make 8 to 10 servings.
4 large eggs, separated
3/4 cup granulated white sugar
1 Tablespoon pure vanilla extract
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup strawberry jam or jelly, stirred well
Confectioners’ sugar, for dusting, sifted
1. Preheat oven to 400 degrees F. Sift together the flour, baking powder, and salt. Line a 15 in. x 10 in.x 1 in. jelly roll pan lined with parchment paper. In a small bowl beat egg whites until stiff but not dry and set aside.
2. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into the jelly roll pan and spread the batter evenly with a offset spatula. Bake for 8 to 10 minutes until the cake is golden or until the cake springs back when lightly touched.
3. Loosen edges of cake, and invert cake onto a clean towel dusted with confectioners’ sugar. Gently peel parchment paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
4. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes. Once cake has cooled, gently unroll. Using a small offset spatula, spread cake evenly with jam or jelly and re-roll. Sprinkle with confectioners’ sugar.
Our Kitchen Notes: You can substitute the strawberry jam with any of your favorite fruit jam.
CHOCOLATE OBSESSION
Chocolate Obsession: Confections and Treats to Create and Savor (Hardcover) by Michael Recchiuti and Fran Gage
Known as the “Picasso of chocolatiers,” Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake’s artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession, Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.
Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti’s signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.
Chocolate Obsession: Confections and Treats to Create and Savor
Hardcover: 200 pages
Publisher: “Stewart, Tabori and Chang” (September 1, 2005)
Language: English
ISBN-10: 1584794577
List Price: $37.50
Price: $24.75 & eligible for FREE Super Saver Shipping on orders over $25.
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