BITTERSWEET CHOCOLATE TRUFFLES
Provided by Warren Brown
Categories dessert
Time 1h55m
Yield approximately 5 1/2 dozen truffles
Number Of Ingredients 5
Steps:
- Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
- Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
- Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
- Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.
BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES
Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h55m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
- In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
- In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
- In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
- Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
- Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
- Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.
Nutrition Facts : Calories 821.2 calories, Carbohydrate 130.5 g, Cholesterol 106.9 mg, Fat 33.8 g, Fiber 3.7 g, Protein 7.9 g, SaturatedFat 20.3 g, Sodium 355.4 mg, Sugar 101.6 g
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
CHOCOLATE CHANTILLY (2-INGREDIENT CHOCOLATE "MOUSSE") RECIPE BY TASTY
Here's what you need: water, high quality dark chocolate, ice, whipped cream, grated dark chocolate
Provided by Tasty
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Melt chocolate and water together in a pan on a low heat, stirring occasionally until melted.
- Add ice and water to a large bowl, then place the mixing bowl in the ice water.
- Pour the melted chocolate mixture into the mixing bowl in the ice bath.
- Using a hand blender, whisk chocolate mixture until it becomes fluffy and resembles whipped cream, do not over mix!
- Top with whipped cream and grated chocolate. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 16 grams
BITTERSWEET CHOCOLATE GLAZE
Make and share this Bittersweet Chocolate Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
- In a small saucepan, bring the cream to a boil.
- Remove from the heat and add the chocolate to the pan.
- Stir until the chocolate is completely melted and the glaze is smooth.
- Stir in the vanilla extract.
- Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
- To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
- Slowly pour the glaze over the top of the cake, letting it drip down the sides.
- Let glaze set for about 30 minutes before slicing the cake.
Nutrition Facts : Calories 419.2, Fat 44, SaturatedFat 27.4, Cholesterol 162.9, Sodium 45.5, Carbohydrate 3.7, Sugar 0.5, Protein 2.4
BITTERSWEET CHOCOLATE SOUFFLéS
Categories Mixer Chocolate Egg Dessert Bake High Fiber Bastille Day Bon Appétit Maryland Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
- Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.
BITTERSWEET CHOCOLATE CHANTILLY
One afternoon, I was craving chocolate mousse, but didn't want to mess with eggs. I came up with this super-easy version. Temperature is key here: The cream should be thick and very cold when you whisk in the slightly cooled liquid chocolate. If the cream isn't cold enough and the chocolate's too hot, the mixture will melt. If the cream is too cold and the chocolate has cooled too much, the chocolate will solidify. You also want to avoid overwhipping the cream to keep this dessert luscious and creamy. Even if you don't nail the texture the first time, it'll still be delicious. What's not to love about chocolate and cream?
Yield Serves 4
Number Of Ingredients 2
Steps:
- Whisk the cream in a large metal bowl until thick but before soft peaks form. Transfer to the freezer.
- Fill a medium saucepan with an inch of water and bring to a simmer. Put the chocolate in a large heatproof bowl and set over the saucepan; do not let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally, then remove from the heat. Let cool. The chocolate should be cool and liquid and not yet solidified.
- Whisk the cold cream continuously while adding the chocolate in a slow, steady stream. When the chocolate is fully incorporated, freeze the mixture for 2 minutes. Divide among 4 serving bowls and let stand for a few minutes before serving. Shave chocolate over the chantilly for garnish.
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