CHOCOLATE TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
- Preheat the oven to 350 degrees F.
- Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
CHOCOLATE TIA MARIA NUGGETS
Gorgeously tempting chocolate treats with an added kick of Tia Maria
Provided by Mary Cadogan
Categories Dessert, Treat
Time 20m
Yield Makes about 30
Number Of Ingredients 4
Steps:
- Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
- Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.
Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE CHAI TEA
A wonderfully sweet chocolate chai. Makes your tea a little more exciting. Note: I especially like alwalde's suggestion to cut back on the milk. Please take that change into consideration when preparing.
Provided by gailanng
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.
- Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.
CHOCOLATE CHAI
Spicy cinnamon chai tea with chocolate is a great warm drink for those cold winter nights!
Provided by HoneeBee
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
- Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.6 g, Cholesterol 20.7 mg, Fat 6.2 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 103.9 mg, Sugar 31 g
TIA MARIA & CHOCOLATE CREAMS
Just a few spoonfuls of this rich and creamy make-ahead dessert are all you need to end the meal with a flourish without overdoing it
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 22m
Number Of Ingredients 5
Steps:
- Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
- When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.
Nutrition Facts : Calories 566 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
CHOCOLATE TEA
I wrote this because there are an astounding lack of chocolate tea recipes on the internet. The first time I heard about Chocolate Tea was doing a web search on Chocolate. There seem to be a few companies out there who sell chocolate tea. I like to stay up late and had run out of coffee. I was in real need for a good tasting caffene beverage. I first thought chocolate tea would be yucky. We are conditioned to accept chocolate with coffee as a rule but not tea. I was very mistaken! Tea and Chocolate goes very well with each other and it is also very good for your body. Both Tea and Chocolate are loaded with antioxidents. You may however not want to give this to small children because of the caffene. Not having a recipe to follow, I created one. (This One) I used these ingredients because I had them on hand and it was quicker than hunting around for my pepermint extract or messing with my powered Cocoa. This being said, If you do want to use powered cocoa or pepermint extract instead of the Ovaltine and Lifesavers please do so. Experiment. This recipe is "OpenSource" :-) You will have to adjust the sugar levels to taste. If you like you can even omit the mints. I used them and I find it gives the beverage that spceial something. This recipe makes one large coffee cup of beverage. If you use regular size coffee cups you may get two servings out of this if serving each person one serving each. To serve 1 serving each to 2 or 3 people using large coffee cups, double or tripple the recipie accodingly Enjoy ! Please let me klnow if you like it! :-)
Provided by John Phoenix
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place water and mints into pot or sauce pan and bring to boil on medium high heat.
- Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
- When milk/water is almost to boil again, turn off heat.
- This should ensure the added milk is hot enough and the mints are all melted.
- Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
- Remove tea bags and add sugar.
- Add 4 teaspoons of Ovaltine; stir.
- Enjoy ! Cation: Chocolate Tea will be HOT.
CHOCOLATE TIA
Make and share this Chocolate Tia recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a highball glass, fill with ice.
- Add vodka and Tia Maria.
- Fill glass with chocolate milk; stir and enjoy.
Nutrition Facts : Calories 104, Sodium 0.5
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Servings 12Total Time 30 minsCategory DessertsCalories 301 per serving
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