Share your favorite recipes ~ CHOCOLATE

[Lucinda]

While chocolate can be broken down and put in many categories - mole, hot cocoa, candy, cake, etc, for some of us, CHOCOLATE is a food group, :D so I thought it deserves its own thread.

So, here's to all things chocolate. All tips, ideas, and recipes are welcome.


I love this cookbook ----> The Joy of Chocolate by Judith Olney.
It has some truly creative chocolate desserts. This is her Chocolate Cabbage Cake.
(Cabbage leaves are used to make the chocolate cabbage laves which decorate the base cake.)

[eridani]

1. Take some humungous locally grown strawberries

Melt chocolate in microwave or double boiler. Dip strawberries (with the aid of toothpicks) into chocolate to coat. Sick the toothpicks in styrofoam or something of the sort to solidify the chocolate.

[Lucinda]

8. I always lay them on the side. I like the toothpick idea MUCH better!

:hi:

[Lucinda]

2. Chocolate Truffles

Chocolate Truffles

1 pound Hersheys Special Dark Chocolate (they have the larger bars in the candy section of most groceries)
1 cup Heavy Whipping Cream
1 tablespoon Coffee
1/2 teaspoon Vanilla


Chop chocolate
Heat cream until just about to boil
Pour cream over chocolate and stir until melted
Stir in Vanilla and Coffee
Chill apx 1 hour to allow ganache to firm

Use 2 teaspoons and put blobs on silpat - roll into balls and then coat as desired


Variations -
Form balls around nuts, espresso beans etc
Chop espresso beans, choc chips, nuts etc and stir into ganache after flavorings
Coat with chopped nuts, white or dark chocolate, toasted coconut, shavings, cocoa etc
Refridgerate for up to 3 weeks...serve at room temp or chilled

These, of course, can be made with any chocolate. I've tried fancier chocolates like Scharffen Berger but haven't found any I like better than the Special Dark for truffles. Its inexpensive and I love the texture and flavor.

[hippywife]

3. I haven't made these

for my Bill in a while. I'll not let him see your post. LOL :D

[hippywife]

4. Oops! Wrong place! n/t

[Lucinda]

6. LOL

:)

[hippywife]

5. Deep Dark Chocolate Cheesecake

from Epicurious:

Crust

* 24 chocolate wafer cookies (from one 9-ounce package)
* 1 tablespoon sugar
* 1/4 cup (1/2 stick) butter, melted


Filling

* 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
* 4 (8-ounce) packages cream cheese, room temperature
* 1 1/4 cups plus 2 tablespoons sugar
* 1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
* 4 large eggs


Topping

* 3/4 cup whipping cream
* 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
* 1 tablespoon sugar


* Bittersweet chocolate curls


* *If unavailable, substitute another high-quality bittersweet chocolate.

Preparation

From Epicurious:

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

I got lazy and didn't make the topping but it was still awesome! And heathen that I am, I love to eat it straight from the fridge so it sticks to your fork and your palette. :9

[Lucinda]

7. YUM yum yum yum yum.

I have really developed a love for dark chocolate over the past few years. This sounds great!

[hippywife]

11. It was fabulous!

And I used some Callebaut dark chocolate I already had in the cupboard. I've always loved dark chocolate much more than milk chocolate. My mom thought I was freaky as a kid when I wanted it. It's the only kind of chocolate I buy and Bill prefers it, too.

[Lucinda]

12. Bill is the reason I discovered it.

He rather not have it if it isn't dark chocolate. :)
I didn't eat much chocolate when I was younger, when I did it was usually milk chocolate.
I was really missing out!

[sazemisery]

9. Chocolate

I have never met a chocolate I didn't like.

:loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya:

[Lucinda]

13. I wasn't a big chocolate girl earlier in life

I'm making up for it now though. :)

[hippywife]

10. Make Ahead Chocolate Souffles

I haven't tried these yet but they came in my Cooks Illustrated email this morning so thought I would share:

http://www.cooksillustrated.com/recipes/detail.asp?docid=6202&Extcode=L9BN2AA00


Serves 6 to 8. Published September 1, 1996.

This technique only works for the individual chocolate soufflés, which can be made and frozen up to two days before baking. For a mocha-flavored soufflé, add one tablespoon of instant coffee powder dissolved in one tablespoon of hot water when adding the vanilla to the chocolate mixture. If you are microwave oriented, melt the chocolate at 50 percent power for three minutes, stirring in the butter after two minutes.
Ingredients
5 tablespoons unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks)
1/3 cup granulated sugar , plus 1 tablespoon for coating the dishes
8 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur , preferably Grand Marnier
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners' sugar


Instructions

1.Coat eight 1-cup ramekins with 1 tablespoon butter, then coat inside of dish evenly with the 1 tablespoon sugar; refrigerate until ready to use.


2. Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla, and liqueur; set aside.


3. Bring the 1/3 cup of sugar and 2 tablespoons water to boil in small saucepan, then simmer until sugar dissolves. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. Clean beaters.


4. Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners’ sugar; continue beating to stiff peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.)


5. Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture until just incorporated, (see illustrations below). Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel. Cover and freeze until firm, at least 3 hours.


6. Adjust oven rack to lower middle position and heat oven to 400 degrees. Bake until fully risen, about 16 to 18 minutes. (Soufflé is done when fragrant and fully risen. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.

[Lucinda]

14. This look really good.

I love orange and chocolate together.
And coffee and chocolate
And...well...you get the drift. :)

[hippywife]

15. And raspberry and chocolate. LOL

Yeah, I get it...really well. ;)

[alfredo]

16. The fudge recipe from the Hershey's Cocoa can with a few

easy changes. Add a bit of cayenne to supercharge the Cocoa. Stir at the end where they say not to. Try to work air into the fudge.

[Lucinda]

17. Good tips! Thankie!

:hi:

[alfredo]

18. I'm making a plate for my sweetie later today.

[housewolf]

19. Chocolate Pots de Creme

Silky, smooth, luxurious, as dark a chocolate as you desire... it's just THE BEST when it comes to chocolate




Cook's Illustrated's recipe:
http://cooksillustrated.com/recipes/detail.asp?docid=7838

Chocolate Pots de Creme

Serves 8. Published November 1, 2006.

We prefer pots de creme made with 60 percent cocoa bittersweet chocolate (our favorite brands are Ghirardelli, Callebaut, Valrhona, and El Rey), but 70 percent bittersweet chocolate can also be used. If using a 70 percent bittersweet chocolate (we like Lindt, El Rey, and Valrhona), reduce the amount of chocolate to 8 ounces. A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. Covered tightly with plastic wrap, the pots de creme will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.
Ingredients
Pots de Crème
10 ounces bittersweet chocolate (see note above), chopped fine
5 large egg yolks
5 tablespoons sugar
1/4 teaspoon table salt
1 1/2 cups heavy cream
3/4 cup half-and-half
1 tablespoon vanilla extract
1/2 teaspoon instant espresso powder mixed with 1 tablespoon water
Whipped Cream
1/2 cup heavy cream (cold)
2 teaspoons sugar
1/2 teaspoon vanilla extract
Garnish (optional)
Cocoa powder for dusting
Chocolate shavings for sprinkling
Instructions

1. FOR THE POTS DE CRÈME: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.

2. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.

3. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.

4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.

5. FOR THE WHIPPED CREAM: Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

6. Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.

[Lucinda]

20. Yum. Looks delicious.

I'd love one right now!