BLACK VELVET
Guinness is considered by its many aficionados to be extremely creamy, but when you add it to Champagne or prosecco, its fruitiness emerges as well. The proportions are roughly two parts bubbly to one part Guinness, but you can mix it to taste. It's a bit of a novelty drink, but, like Irish Coffee, it's found all over Ireland. Black Velvet is a terrific party drink. It's Irish, you can mix it to order as guests arrive, it's delicious-and it stretches your Champagne farther!
Provided by David Bowers
Categories Beer Champagne Alcoholic St. Patrick's Day Cocktail Drink
Yield Makes 1
Number Of Ingredients 2
Steps:
- 1 Pour the Champagne into a flute or other tall glass.
- 2 Pour the Guinness on top. (Guinness is heavier. If you mix it the other way around, it won't combine evenly and will need to be stirred.)
CHOCOLATE VELVET
Steps:
- If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
- Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
GORDON'S CHOCOLATE VELVET
Gordon Ramsay's tips make this elegant dessert a sure winner
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
- Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
- Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
- When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
- Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
- Melt the white chocolate as before, then mix into the crushed wafers.
- Peel the mango using a sharp knife. Cut off 18 thin slices.
- Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.
Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
IRISH CREAM CHOCOLATE CHEESECAKE
If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Provided by Elaine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 9h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
IRISH CHOCOLATE VELVET
Make and share this Irish Chocolate Velvet recipe from Food.com.
Provided by Evie3234
Categories European
Time 20m
Yield 3 mugs, 3 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream in a bowl until it is thick enough to hold its shape.
- Put the milk into a saucepan and whisk in the cocoa powder.
- Add the chocolate squares and heat gently, stirring, until the chocolate has melted.
- Bring the chocolate milk to the boil.
- Remove pan from heat and add the whipped cream and whiskey or brandy.
- Stir gently for 1 minute to blend well.
- Pour quickly into 3 heatproof mugs or glasses and top each serving with a generous spoonful of whipped cream.
- Decorate with chocolate curls and serve at once.
Nutrition Facts : Calories 479.7, Fat 31.4, SaturatedFat 17.9, Cholesterol 82, Sodium 112.2, Carbohydrate 31.9, Fiber 2.5, Sugar 19.6, Protein 8.9
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