CHOCOLATE-WHISKEY SOUFFLé TARTS
Categories Chocolate Egg Dessert Bake Freeze/Chill Vegetarian St. Patrick's Day Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.
- Make filling:
- Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)
- Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.
- Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.
CHOCOLATE SOUFFLE TART
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Bake pie shell until just golden around edges, about 12 minutes; set aside.
- In a medium bowl set over a saucepan of simmering water, combine chocolate and butter. Cook, stirring, until melted and combined, 5 to 8 minutes; keep warm.
- In a medium bowl, whisk egg yolks and 2 tablespoons sugar until stiff peaks form. In a second bowl, whisk the egg whites and a pinch of sugar until frothy, then slowly beat in the remaining sugar and whip just until stiff peaks form. Fold the yolk mixture into the chocolate mixture until partially combined; fold into half of the white mixture. Add the remaining whites and fold until combined.
- Scoop the mixture into the pie shell; fill to the top of the shell. Bake until the pie doubles in size, has a crust on top, and is cake-like on the outside, but still soft in the center, about 20 minutes.
CLASSIC CHOCOLATE TART
An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.
Provided by Yoly
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
- Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
- Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
- Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
- Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g
CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE
Categories Milk/Cream Mixer Chocolate Dessert Bake Whiskey Fall Pastry Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make truffles:
- Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
- Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
- Make sauce:
- Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
- Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
- Make soufflés:
- Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
- Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
- Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
- Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
- Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
- Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
- Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.
CHOCOLATE WHISKEY TRUFFLES
You'll want to make a double batch of these truffles. SOOOoooo easy and soooo good.I store them in the freezer and find they are still good after a couple of monthe but the original recipe said store in fridge and for up to a week. I reccommend that you use "Slide" no stick foil
Provided by Bergy
Categories Candy
Time 2h15m
Yield 2 Dozen
Number Of Ingredients 6
Steps:
- Melt chocolate and butter in heavy saucepan over low heat.
- Stirring until smooth.
- Mix in crushed cookies and whiskey.
- Pour into a bowl, cover and chill about 45 minutes.
- Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes.
- Sift cocoa and 1/3 cup sugar together.
- Roll each truffle in the sugar.
- Place in air tight container and refrigerate.
- Can be made up to a week before serving.
- Let stand at room temp for 15 minutes before serving.
CHOCOLATE WHISKEY CAKE
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt's Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It's just delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
- In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
- In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
- Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 383 milligrams, Sugar 44 grams, TransFat 1 gram
CHOCOLATE LOVERS' FUDGE WITH JACK DANIEL'S® WHISKEY
This dense, rich fudge has a special secret--a couple of shots of Jack Daniel's® Whiskey! Not enough to overpower, but there is just enough to let you know it's there. No special equipment is required other than a double boiler, and if you don't have one, you can create one by using a bowl or smaller pot over a larger pot for the hot water. Just make sure the smaller bowl or pot doesn't touch the water as it bubbles. Store in an airtight container in the refrigerator or freezer.
Provided by Bibi
Time 5h15m
Yield 16
Number Of Ingredients 7
Steps:
- Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
- Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
- Drain pecans, reserving 2 ounces of the whiskey, and set aside.
- Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
- Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
- Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
- Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 35.7 g, Cholesterol 17.8 mg, Fat 16.3 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 169.1 mg, Sugar 31.9 g
CHOCOLATE WHISKEY TRUFFLES
Gingersnaps give these chocolate whiskey truffles a new depth. Can be prepared 1 week ahead. Cover and refrigerate in air tight container. Cook time is really chill time.
Provided by Debbwl
Categories Candy
Time 1h30m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Mix in crushed cookies and whiskey. Pour into bowl. cover and chill until firm, about 45 minutes.
- Line cookie sheet with foil. Drop truffle mixture by tablespoons onto foil, spacing apart. Freeze 15 minuts. Roll each between palms of hands into smooth round ball. Sift cocoa powder and sugar into shallow dish. Roll each truffle in cocoa mixture.
- Can be prepared 1 week ahead. Covered and refrigrated in air tight container.
- Let stand 15 minutes at room temperature before serving.
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CHOCOLATE-WHISKEY SOUFFLE TARTS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)
- Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.
- Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. DO AHEAD Can be made 1 week ahead. Cover and keep frozen.
- Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.
- Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.
CHOCOLATE WHISKEY TART - ISLAND BAKES
From island-bakes.com
Reviews 2Category Pies & TartsCuisine AmericanTotal Time 3 hrs 10 mins
- Melt the butter and honey together. Whisk the graham cracker crumbs and butter mixture together until the crumbs are evenly moistened. Press the mixture evenly into the tart pan, pressing up the sides to form a crust. Place in the refrigerator while you make the filling.
- To make the filling, place the chopped chocolate in a small bowl. Bring the heavy cream, honey and whiskey to barely a simmer in a small pot over low heat. Pour over the chocolate and let sit for 1 minute. Whisk until the chocolate has melted and completely smooth. Pour into the crust, smoothing the top. Place in the refrigerator and chill until the chocolate has set, at least 3 hours or overnight.
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