Chocolatespumonespumonealcioccolato Recipes

CHOCOLATE SPUMONE - SPUMONE AL CIOCCOLATO

Steps:

• Line a 10x4x2 1/2" loaf pan with plastic wrap, leaving a 1" overhang. Set aside.
• Put the semisweet chocolate in a saucepan. Add the water, and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.
• In a large bowl, whip the cream with 2 tablespoons of the sugar, with an electric mixer, until stiff. Set aside.
• In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored.
• Fold the egg mixture into the melted chocolate, then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.
• Spread the mixture evenly into the loaf pan, and bring the overhanging plastic wrap over the top to cover the pan.
• Cover the top tightly with a sheet of aluminum foil, and freeze for at least 2 hours, or for up to a month.
• About 30 minutes before serving remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.
• Use a knife dipped in ice water to make clean slices.
• For an elegant presentation, cut the slices on the diagonal, and stand the spumone on edge, to create a vertical look. Serve as is or with chocolate sauce or a raspberry coulis.

CHOCOLATE AND ALMOND SPUMONI

Steps:

• Whisk yolks, 3/4 cup sugar and cornstarch in heavy medium saucepan to blend. Bring milk to simmer in heavy small saucepan. Gradually whisk hot milk into yolk mixture. Stir over medium heat until custard thickens and boils and leaves path on back of spoon when finger is drawn across, about 2 minutes. Remove from heat. Add chocolate and whisk until melted. Stir in almonds. Transfer custard to large bowl. Freeze until cold but not firm, stirring occasionally, about 45 minutes.
• Line 9 x 5 x 2 1/2-inch loaf pan with plastic, leaving overhang. Beat cream and powdered sugar in large bowl until medium-firm peaks form. Fold cream into custard. Transfer to pan. Fold plastic over. Cover with foil; freeze until firm, at least 8 hours. (Can be made 3 days ahead.)
• Remove foil from pan. Let spumoni stand 30 minutes. Invert onto platter. Remove plastic. Cut into slices and serve.

ITALIAN SPUMONI COOKIES

Steps:

• Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.

SPUMONI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.