CHOCOLATE-MINT LEAVES
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
- Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.
TY AMSTERDAM'S MUD PIE
This recipe for mud pie is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Note: This recipe contains raw eggs, which should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 11-inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
- Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
- Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
- Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
- In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
- Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.
LAUREN AMSTERDAM'S CHOCOLATE LEAVES
This recipe for delicious chocolate leaves is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Try these leaves atop Ty Amsterdam's Mud Pie.
Provided by Martha Stewart
Categories Fall Recipes
Yield Use to make as many leaves as desired
Number Of Ingredients 1
Steps:
- Wash and dry freshly picked leaves of your choice; set aside. In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Immediately transfer chocolate to a squeeze bottle.
- Place leaves on a parchment-lined baking sheet, bottom side up. Outline each leaf with chocolate, then fill in centers. Transfer leaves to freezer until chocolate has set.
- Peel leaves from chocolate and use chocolate leaves for garnish.
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