Cocolatte Recipes Recipes Recipe For Deviled

CADBURY DEVILED EGGS

Steps:

• Warm a small paring knife in hot water and dry it with a towel. Use the residual heat of the knife to gently split the candy eggs in half. Scoop out the fondant centers into a medium microwave-safe bowl; reserve the chocolate shells. Add the white chocolate chips and heavy cream to the bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Refrigerate the bowl for 30 minutes to cool and thicken the white chocolate ganache, stirring occasionally.
• Whip the ganache with an electric mixer on medium-high speed until fluffy and smooth, about 5 minutes. Transfer half of the ganache to a piping bag fitted with a large plain round tip. Add the food coloring to the remaining ganache and stir to just combine. Transfer the yellow ganache to a piping bag fitted with a large closed star tip.
• Place the round piping tip in the center of a chocolate egg shell. Apply gentle pressure to fill the egg to the edge with the white ganache. Use the yellow ganache to pipe a rosette in the center. Continue with the remaining chocolate egg shells and ganache. Snip the belt candy into "chives" with scissors and sprinkle over the eggs.

DEVILED CRABS

Steps:

• Preheat the oven to 375 degrees F.
• Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
• Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

DEVIL'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Butter and flour a 10-inch springform pan.
• Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
• Combine the buttermilk, coffee and vanilla extract.
• Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
• Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
• In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
• Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
• Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

PEN'S DEVILED DEVILED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.

DEVILED TOMATOES

Steps:

• Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
• Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

BBQ PULLED PORK DEVILED EGGS

Steps:

• Place the eggs in a single layer in a large saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool completely, 5 minutes. Then carefully peel them.
• Place the vinegar, sugar, shallots and 1/4 cup water in a small saucepan and bring to a boil. Reduce the heat to medium and cook for another 5 minutes. Season with salt and pepper, then refrigerate until cool, 1 hour.
• Slice the eggs in half lengthwise. Transfer the yolks to a medium bowl and place the egg whites on a platter. Mash the yolks with a fork until fine and crumbly. Fold in the mayonnaise, 1 tablespoon chives, mustard, 1/4 teaspoon salt and pepper. Transfer to a large resealable bag or pastry bag and snip about 1/2 inch off one corner with scissors.
• Divide the pulled pork between the egg whites. Pipe the egg yolk mixture on top of the pulled pork, garnish with the pickled shallots and crush the crispy fried onions in your hand and sprinkle on top. Drizzle with the BBQ sauce and garnish with the remaining 1 tablespoon chives.

CANDY DEVILED EGGS

Steps:

• Melt white chocolate pour into molds let set.
• Melt yellow chocolate. Before it hardens, spoon on white chocolate; sprinkle with red sugar.