Chocolate Passion Bowl Recipes

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CHOCOLATE PASSION BOWL



Chocolate Passion Bowl image

Layer chocolate brownies with pudding and more in this Chocolate Passion Bowl. Watch our video to learn how to make an easy Chocolate Passion Bowl.

Provided by My Food and Family

Categories     Fruit Desserts

Time 2h43m

Yield 16 servings, about 2/3 cup each

Number Of Ingredients 5

1 pkg. (18.3 to 19.5 oz.) brownie mix (family size)
2 pkg. JELL-O Chocolate Flavor Instant Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups fresh raspberries

Steps:

  • Prepare brownie batter and bake in 9-inch square pan as directed on package; cool completely.
  • Meanwhile, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
  • Cut brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CHOCOLATE PASSION BOWL



Chocolate Passion Bowl image

This recipe is from "Family Circle" or "Woman's Day" magazine, 2005. It would be a very romantic dessert to share with some that you love. Excellent!

Provided by SouthernBell2627

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 cups cold milk
2 (4 ounce) packages chocolate flavor instant pudding and pie filling mix
1 (8 ounce) container french whipped topping, thawed, divided
1 whole nine inch pan brownie, cut into 1-inch cubes
1 pint raspberries, any fruit of your choice. Whatever happens to be in season

Steps:

  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
  • Place half of the brownie cubes in 2-quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining whipped topping. Repeat all layers.
  • Refrigerate at least 1 hour or until ready to serve.

Nutrition Facts : Calories 347.9, Fat 14.4, SaturatedFat 8.6, Cholesterol 47.5, Sodium 643.1, Carbohydrate 49.5, Fiber 4.7, Sugar 24.7, Protein 6.8

CHOCOLATE BOWLS RECIPE



Chocolate Bowls Recipe image

Chocolate bowls make any dessert extra-special! Learn how to make chocolate bowls, then fill them with whipped cream, mousse, or candy.

Provided by Elizabeth LaBau

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 2

1 bag chocolate candy coating (or tempered chocolate )
1 bag small balloons

Steps:

  • Start by melting the chocolate candy coating or tempering chocolate . You don't want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely.
  • Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch.
  • While the chocolate is cooling, blow up a small bag of balloons to the size you want your bowls to be and tie them off. There's a chance some balloons might pop or bowls might break, so make a few extra just in case. Cover a baking sheet with waxed paper or foil.
  • Hold the balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be.
  • Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you've dipped all of your balloons, plus your extras.
  • Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate hard-this will make it easier to remove the balloons.
  • To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate. Then hold a balloon below the knot and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later-the balloon will often start peeling away on its own after it sits.
  • Once all your chocolate bowls have had the balloons removed, fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies. Store chocolate bowls between layers of waxed paper at cool room temperature.

Nutrition Facts : Calories 136 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, Sodium 3 mg, Sugar 15 g, Fat 9 g, ServingSize 10-12 bowls (10-12 servings), UnsaturatedFat 0 g

CHOCOLATE BALLOON BOWLS



Chocolate Balloon Bowls image

Provided by Food Network

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 3

12 ounces dark or semisweet chocolate chips
3 tablespoons coconut oil
3 ounces chocolate wafers

Steps:

  • Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature.
  • Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment.
  • Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process.
  • Pop the balloons and fill with your favorite candy or snack.

THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE



Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce image

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 9 servings

Number Of Ingredients 22

6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar

Steps:

  • For the Ganache:
  • In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
  • For the Bread Pudding:
  • Preheat oven to 325 degrees F.
  • Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
  • Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
  • In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
  • Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
  • Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
  • Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
  • For the Passion Fruit Sauce:
  • Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
  • For the anglaise:
  • Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
  • Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

WHITE CHOCOLATE PASSION FRUIT TRUFFLES



White Chocolate Passion Fruit Truffles image

Categories     Candy     Chocolate     Fruit     Chill     Passion Fruit     Pastry     Boil

Yield 48 1-inch truffles

Number Of Ingredients 4

2 1/2 pounds white chocolate, finely chopped
3/4 cup heavy whipping cream
2/3 cup frozen passion fruit concentrate, defrosted
3 to 4 tablespoons confectioners' sugar

Steps:

  • Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the passion fruit purée and stir to blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
  • Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
  • Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
  • Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles, place 2 tablespoons of the tempered white chocolate in a paper pastry cone and snip off a tiny opening at the pointed end. Pipe the letter P on top of each truffle.
  • Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
  • VARIATION
  • Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugars as soon as they are formed.

CHOCOLATE BALLOON BOWLS



Chocolate Balloon Bowls image

Enlist the kids to help create these DIY dessert bowls. It's a fun project, and an ideal make-ahead treat for holiday dinners and birthday parties. -Sarah Farmer, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 bowls.

Number Of Ingredients 4

8 small balloons, filled with air and tied
24 ounces bittersweet chocolate, chopped, melted and cooled
6 ounces white baking chocolate, chopped, melted and cooled
Optional: Mousse, ice cream, sorbet, assorted fresh fruit and assorted candies

Steps:

  • Clean balloons with a damp paper towel. Drop chocolate, 1 tablespoon at a time, 2-3 in. apart on a parchment-lined baking sheet to make 8 circles. Pour remaining bittersweet chocolate into a medium bowl., Drizzle 1 tablespoon white chocolate over bittersweet chocolate in bowl. Swirl with a toothpick or wooden skewer. Holding the tied end, dip 1 balloon halfway into bowl of melted chocolate, rolling back and forth to coat; allow excess to drip off. Repeat with remaining balloons, adding 1 tablespoon white chocolate and swirling before dipping each balloon., To secure balloons, lightly press each, dipped side down, onto a chocolate circle; wait a few seconds before releasing pressure. Refrigerate until set, 5-10 minutes. Gently pop balloons; discard. Fill bowl as desired, with mousse, ice cream, sorbet, fresh fruit or candy.

Nutrition Facts : Calories 592 calories, Fat 36g fat (23g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 4g fiber), Protein 8g protein.

CHOCOLATE BOWLS



Chocolate Bowls image

I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it... please check back for updates, as I know I will change this recipe as my knowledge and skills increase.

Provided by Sweetiebarbara

Categories     Candy

Time P2DT30m

Yield 24 single serving bowls, 24 serving(s)

Number Of Ingredients 3

1 1/2 lbs dark chocolate chips (Dark chocolate... I use 60% or higher... "dipping chocolate" definitely did not work for me!)
24 balloons
baking sheets lined with parchment paper

Steps:

  • It is very important to have a chocolate thermometer -- something that goes below 100 degrees!
  • Blow up balloons to desired size, make a knot in the top, and set aside.
  • Place 2/3 of the chocolate in the top of a double boiler.
  • Do not boil the water, or even have it on simmer, just keep it hot.
  • Stir the chocolate every few minutes.
  • The chocolate temperature needs to rise above 105 degrees, but keep in mind, it may burn at 200.
  • When the chocolate has melted, remove from heat.
  • Stir in remaining chocolate.
  • Stir again, and when all has melted, return top of double boiler to bottom.
  • Regulate heat to maintain a chocolate temperature of 88-90 degrees.
  • Spoon 1/2 teaspoon or less of chocolate onto the parchment, making sure you allow space for each bowl, this will form discs for the bowls to "land" on.
  • Dip the balloons, one at a time in the chocolate, covering as much as you want the bowl to be.
  • Place each on the individual discs.
  • When they are cool and hardened, make a tiny hole below the knot to SLOWLY release the air.
  • In my experience, the balloon still sticks to the chocolate, and I was not able to "peel it away". What I have done, is to make a tiny slit, just below the knot, and pour a tiny amount of tepid water into the balloon. The balloon suddenly, but cleanly, releases.
  • Any repairs, can be made with more warm, tempered chocolate.
  • Set aside in a cool dry place until you are ready to use them. They do not need to be refrigerated. I put mine in the guest bedroom on the dresser, away from Lizzie Borden (the cat).

Nutrition Facts : Calories 135.9, Fat 8.5, SaturatedFat 5, Sodium 3.1, Carbohydrate 17.9, Fiber 1.7, Sugar 15.5, Protein 1.2

CHOCOLATE BALLOON BOWLS



Chocolate balloon bowls image

These edible bowls will turn your dinner party dessert into something really impressive - fill with ice cream or your favourite pud

Provided by Cassie Best

Categories     Dessert, Dinner

Time 20m

Yield Makes 8

Number Of Ingredients 3

300g chocolate (we used dark, but choose your favourite)
a dessert of your choice (we used ice cream and honeycomb)
4 small balloons

Steps:

  • Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 mins. Meanwhile, blow up your balloons - you want each bowl to be about 10cm wide, so try to pick small balloons and don't blow them up too much. Tie with a knot.
  • Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few secs until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 mins or until set.
  • When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert - ice cream is good because it keeps the bowls cold.

Nutrition Facts : Calories 191 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein

CHOCOLATE AND PASSIONFRUIT LAYER CAKE



Chocolate and Passionfruit Layer Cake image

Chocolate cake is a beautiful thing on its own, but adding a thick layer of sharp passionfruit curd undercuts the heavy richness and balances the sweetness-which dangerously means that one slice is no longer enough...

Provided by Martha Collison

Categories     HarperCollins     Cake     Dessert     Bake     Chocolate     Passion Fruit     Milk/Cream     Dark Chocolate     Birthday

Yield 10 servings

Number Of Ingredients 14

Butter, for greasing
2 x My Favorite Chocolate Cake
Filling:
150ml (2/3 cup) heavy cream
1 tbsp confectioners' sugar
10 tbsp Passionfruit Curd, with or without seeds
Icing:
50g (1/4 cup/1/2 stick) butter
100g (3 1/2oz) dark chocolate, chopped
75g (2/3 cup) confectioners' sugar
1 tsp milk
Sprinkle of chocolate shavings, to decorate
Special Equipment
2 [20cm (8-inch)] round tins

Steps:

  • Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
  • Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
  • Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
  • Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
  • Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
  • To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.

CHOCOLATE PASSION BOWL



Chocolate Passion Bowl image

Indulge your passion for chocolate with this rich layered dessert.

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 5

3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub thawed COOL WHIP Whipped Topping
1 (9 x 9 inch) pan baked brownie layer, cooled, cut into 1-inch cubes
1 pint raspberries

Steps:

  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
  • Place half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
  • Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 34 g, Cholesterol 25.6 mg, Fat 12 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 331.7 mg, Sugar 14.1 g

PASSION BARS



Passion Bars image

Oatmeal bars with a caramel flavored peanut butter topping. A big hit at pot-lucks! Very rich, also!

Provided by SUE CASE

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 9

2 cups quick cooking oats
1 cup all-purpose flour
1 cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
¾ cup butter, softened
1 (14 ounce) can sweetened condensed milk
¾ cup peanut butter
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
  • Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.4 g, Cholesterol 20.8 mg, Fat 13.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 6.7 g, Sodium 176.2 mg, Sugar 19.4 g

DOUBLE CHOCOLATE & PASSION FRUIT TART



Double chocolate & passion fruit tart image

Pair the sharpness of passion fruit with the sweetness of white chocolate in this delightful tart from Tom Kerridge served in a dark chocolate pastry casing

Provided by Tom Kerridge

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

175g plain flour, plus a little extra for dusting
80g icing sugar
40g 70% cocoa powder, the best quality you can find
140g butter, chilled and cut into small cubes
2 medium egg yolks, lightly beaten
185ml whole milk
185ml double cream
60g white caster sugar
4 egg yolks
300g white chocolate
6 passion fruit
75ml caster sugar
100ml orange juice

Steps:

  • To make the pastry, sift the flour, icing sugar and cocoa powder into a small food processor. Add the butter and blitz together until it is the texture of breadcrumbs. Add the egg yolks and mix together gently with your fingers until it forms a soft paste. You may need to add a little water, 1 tbsp at a time. Wrap in cling film and place in the fridge to rest for at least 1 hr.
  • Heat the oven to 190C/170C fan/gas 5. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Use the pastry to line a 20cm round tart tin with a slight overhang. Prick the pastry with a fork and chill in the fridge for 1 hr. Line the inside of the pastry case with baking parchment and fill with baking beans, uncooked rice or dried pulses to keep the base flat. Place the tart tin on a baking sheet and bake for 25 mins. Remove from the oven, take out the parchment and beans and return to the oven to cook for a further 10-20 mins until the pastry case is cooked through and dried out. Remove from the oven and leave to cool. Trim off the excess pastry with a serrated knife.
  • To make the custard filling, pour the milk, cream and sugar into a saucepan and bring to the boil. Remove from the heat and put the egg yolks in a bowl. While whisking the yolks, pour in the cream mix, until fully incorporated. Pour the custard back into the saucepan and heat to 85C (use a digital probe to check the temperature), or until it's thick enough to coat the back of a spoon. Tip the white chocolate into a large bowl and pour over the hot custard, stirring to make a rich chocolate custard. Leave to cool, then ladle the custard evenly into the pastry case and chill for at least 2 hrs, or overnight if possible.
  • For the passion fruit syrup, cut the fruit in half, scrape out the seeded flesh into a saucepan and add the caster sugar and orange juice. Put the pan on a medium heat, bring to the boil and simmer for 25 mins until thickened and syrupy. Remove from the heat and leave to cool. Can be made several days ahead. Pour the chilled passion fruit syrup over the chilled tart just before slicing.

Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE BOWLS



Chocolate Bowls image

Use these edible bowls to serve our Chocolate Gelato.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 1

10 ounces dark chocolate, finely chopped

Steps:

  • Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Set aside a baking sheet lined with parchment paper.
  • Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat, and stir in remaining 5 ounces chocolate until thoroughly smooth.
  • Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of melted chocolate, coating about a third of balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer pan to refrigerator to set, about 30 minutes.
  • To release air from the balloons, pinch the balloon just under the knot, and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to refrigerator until ready to serve.

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2020-10-24 Use a medium-sized pot to melt your butter, maple syrup, and espresso powder over medium heat. Let the mixture cool once it is off the stove. Sift and sieve the flour, cacao, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl. Whisk the mixture to combine all the dry ingredients.
From joyfulhomecooking.com


HOW TO MAKE CHOCOLATE BOWLS WITH A BALLOON | TASTE OF HOME
2018-01-17 baking sheet. toothpicks or wooden skewer. Step 1. Clean the balloons. Using a damp paper towel, clean each balloon to remove any powder, residue or dust. Step 2. Dollop the chocolate. Drop the melted bittersweet chocolate, 1 tablespoon at a time, 2–3 in. apart on a parchment paper-lined baking sheet.
From tasteofhome.com


CHOCOLATE PASSION CHARLOTTE | CBC LIFE
2021-03-29 Prepare a piping bag with an 805 round tip. Beat egg yolks, 50 g of the sugar, vanilla and salt together in a large bowl with a hand mixer until lightened and thick, about 2 …
From cbc.ca


HOW TO MAKE A CHOCOLATE BOWL: EDIBLE BOWLS MADE EASY
2017-04-04 Not sure how to go about making a chocolate bowl? Try one of these three simple methods, whether you choose to use the balloon technique or want to learn how to make chocolate bowls without using balloons and instead create an impressive lattice effect using the ice technique or using a covered container. How to Make Chocolate Bowls 1. How to ...
From finedininglovers.com


CHOCOLATE SMOOTHIE BOWL | VEGAN - KEEPING THE PEAS
2020-06-27 How to Make a Chocolate Smoothie Bowl – Step by Step. Step 1: Add coconut milk yogurt, frozen banana (cut into chunks), cacao powder, and chia seeds to blender. Step 2: Blend until smooth and creamy and all ingredients have been combined. Step 3: Pour into bowl. Garnish with banana slices, chocolate shavings, chopped nuts, and chia seeds or ...
From keepingthepeas.com


CHOCOLATE PASSION FRUIT DOME | CUISINE TECHNIQUES - GREAT CHEFS
Set aside. To make the passion fruit brulee: Preheat the oven to 300 F. Combine the unflavored gelatin and water in a heatproof measuring cup and set aside for 2 minutes to dissolve. Put the cup in a microwave and heat at high for 30 seconds, until the gelatin is liquefied. Stir thoroughly and set aside for 2 more minutes.
From greatchefs.com


BAKED CHOCOLATE MOUSSE WITH PASSION FRUIT RECIPE - BBC FOOD
Method. Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base. Melt the chocolate and butter in a bowl …
From bbc.co.uk


CHOCOLATE PASSION DESSERT RECIPE | CDKITCHEN.COM
Cut brownies into 1/2 inch cubes. Layer in a 3 quart serving bowl; 1/2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping. Repeat layers. Refrigerate until ready to serve.
From cdkitchen.com


CHOCOLATE PASSION FRUIT ENTREMET CAKE (VEGAN & GLUTEN-FREE)
2021-08-03 Chocolate cake layer: Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken. Preheat the oven to 180°C (350F) Grease and line 7" square cake tin with removable base. In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt.
From nirvanacakery.com


CHOCOLATE PASSION FRUIT CAKE | RICARDO
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 6-inch (15 cm) springform pan with removable bottom. Line the bottom of the pan with parchment paper. In a bowl, combine the flour, cocoa powder, baking soda and baking powder.
From ricardocuisine.com


CHOCOLATE PASSION FRUIT ENTREMET - SUPERGOLDEN BAKES
2014-10-09 Preheat the oven to 220C (423F). Line a swiss roll tin with greaseproof paper and then spray the paper with cake release spray. Put the eggs and sugar in a large bowl and whisk together using a hand whisk until pale. Place the bowl …
From supergoldenbakes.com


CHOCOLATE TRUFFLE RECIPE - EASY RECIPE | CRAFT PASSION RECIPE
2022-06-10 Picture 1. Mocha truffles in scoops, chilled and ready to roll into a ball and add decorations. Picture 2. Heat up a glass of hot milk with or without foam/froth. If you froth the milk, you may add the froth after the truffles melted in the milk. Picture 3. a.
From craftpassion.com


PASSION FRUIT TRUFFLES CANDY RECIPE - THE SPRUCE EATS
2021-06-21 Place the 2/3 cup of juice in a small saucepan with the light corn syrup and the heavy cream over medium-high heat. Bring this mixture to a boil. While waiting for the passion fruit mixture to boil, finely chop the white chocolate and put it in a heat-safe bowl. Once at a boil, pour the hot liquid over the white chocolate and immediately begin ...
From thespruceeats.com


HOW TO MAKE CHOCOLATE BOWLS FOR ICE CREAM
2020-04-01 Wipe clean with a cloth. Coat the bottom half of the balloon with a thin layer of nonstick cooking spray and set aside on the baking sheet. Pour half of the chocolate chips into a small microwave-safe bowl. Melt the chocolate chips in 30-second increments in the microwave, stirring in between each 30 second period.
From momalwaysfindsout.com


WHITE CHOCOLATE PASSION CAKE RECIPE FROM BOUTIQUE BAKING BY
Prepare the buttercream filling and assemble and decorate the cake on the day of serving. Preheat the oven to 160°C. Prepare the sandwich tins by greasing and lining them with greaseproof paper. To make the cake. Place the white chocolate, milk, light brown sugar and 85g of the caster sugar in a deep saucepan and bring to the boil, stirring ...
From cooked.com


EASY PASSION FRUIT MOUSSE BRANDY SNAP BOWLS - I SUGAR COAT IT
2016-02-14 To make the Mousse: In a large bowl, whip the cream to soft peaks and set aside. Bloom the gelatin in cold water. Place the passion fruit puree and lemon juice in a medium bowl. Place egg yolks and sugar in a bowl over a pot with simmering water (bain marie) and whip until thick and fluffy. Set aside.
From isugarcoatit.com


MILK CHOCOLATE AND PASSION FRUIT MACARONS - FOOD NOUVEAU
You should get about 1 tbsp (15 ml) juice per passion fruit. In a double boiler or the microwave (at the lowest heat setting), melt the milk chocolate and butter together. Add the passion fruit juice and kosher salt. Mix well, take off the heat and transfer to an airtight container. Reserve until ready to assemble the macarons.
From foodnouveau.com


CHOCOLATE SMOOTHIE BOWL - SIMPLE GREEN SMOOTHIES
2021-02-01 Shake the coconut milk well. Remove and set aside 2 tablespoons of the coconut milk to use for the topping. Place remainder in blender or food processor with frozen avocado, cacao powder, maple syrup (or sweetener of choice), vanilla, and pinch sea salt. Blend until smooth, stopping to scrape down sides, as needed.
From simplegreensmoothies.com


CHOCOLATE PASSION FRUIT CAKE RECIPE | OLIVEMAGAZINE
2018-02-16 STEP 5. As the cake cools, make the passion fruit syrup by putting the purée and sugar into a small pan with 50ml of water. Simmer and stir until the sugar has dissolved. STEP 6. To make the ganache, put the dark and milk chocolate and butter into a bowl. Put the cream into a pan and bring to a simmer, then pour over the chocolate and allow to ...
From olivemagazine.com


CHOCOLATE PASSION BOWL RECIPE - RECIPETIPS.COM
Chocolate Passion Bowl Recipe - Ingredients for this Chocolate Passion Bowl include Chocolate Instant Pudding (3.9 ounce pkgs), cold milk, COOL WHIP, thawed, baked 9-inch square brownie layer, cooled, cut into 1 inch cubes (5 1/2 cup).
From recipetips.com


MILK CHOCOLATE AND PASSION FRUIT MACARONS (MOGADOR ... - MY …
2020-07-09 Directions for the macarons shells. Separate your egg whites and yolk, and keep your whites at room temperature. Sift the baking mix to have a thin powder. Pour the egg whites in a mixing bowl. Using an electric beater, beat the eggs whites, starting at minimum speed. When it starts to foam, slowly add the granulated sugar (Included with your mix)
From myfrenchrecipe.com


CHOCOLATE PASSION FRUIT TART - SPATULA DESSERTS
2020-10-27 For the passion fruit curd. Place all ingredients (except butter) into a heatproof bowl and cook the curd over medium-high heat whisking constantly. Other option is to cook the curd over double boiler (see tips above) After about 5 minutes (depends on your stove!) the mixture starts to thicken like a custard.
From spatuladesserts.com


PASSIONFRUIT CAKE WITH WHITE CHOCOLATE BUTTERCREAM - CHENéE TODAY
2021-04-21 Preheat oven to 350°F. Spray three 8-inch cake pans with baking spray and line with parchment paper or silicone liners. baking spray. In a stand mixer with the paddle attachment (or in a large bowl using a hand mixer), cream butter and sugar together until light and fluffy, about 3 minutes.
From cheneetoday.com


WHITE CHOCOLATE LAYER CAKE - MAISON CUPCAKE
2012-06-19 Directions: Bake the sponges one day ahead of serving. Prepare the buttercream filling and assemble and decorate the cake on the day of serving. Preheat the oven to 160c/ gas mark 3. Prepare the sandwich tins by greasing and lining them with greaseproof paper.
From maisoncupcake.com


PASSION FRUIT AND CHOCOLATE BUNDT CAKE - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and zest at medium speed until pale and light, about 5 minutes. Add olive oil, yoghurt, and passion fruit purée, and beat to combine. In a medium bowl, whisk together flour, almonds, semolina, and baking powder.
From bakefromscratch.com


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