Citrus Truffles Saturday, Jun 14 2008

ABOUT:

Truffles with lemon, lime and orange flavors

SERVINGS:

Makes 36

INGREDIENTS:

8 oz white chocolate
1/2 cup cream
2 oranges
1 lemon
1 lime

DIRECTIONS:

Melt white chocolate over a a tightly fitting double broiler or in a microwaveable bowl with short bursts in the microware. Cool to warm

Zest cistrus zest into the cream.

Bring the cream to a boil them remove from heat. Cool to warm.

Pour cream into small bowl through a fine sive.

Mix the cram and the chocolate together in a bowl and thoroughl mix with a wisk

Cover with plastic wrap and refrigerate until set, about 30 min

Use scoop to scrape across surface of firmed ganache to create balls of desired size. Eject from scooper and quickly roll between hands to round out th form. Place on a plate.Repeat until ganache is all rolled into small balls.

Roll each piece individually in cocoa intil covered and place on another plate.Or dip truffles in tempered chocolate. Store covered in refrigirator up to 3 months.

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Chocolate Temperatures Saturday, Jun 14 2008

Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp

bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.

Tempering Temperatures Couvertures

Heat chocolate for following coatings
105 - 110 F high gloss
100 - 115 F good gloss
95 - 100 F satin gloss

Temper to following:
Dark Chocolate 86 - 91 F
Milk Chocolate 86 - 90 F
White Chocolate 84 - 86 F

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Chocolate Peppermint Bar Cookies Thursday, Jun 12 2008

ABOUT:

From Gourmet Magazine

SERVINGS:

Makes 32

INGREDIENTS:

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 cup semisweet chocolate chips (6 oz)
1 cup coarsely crushed peppermint hard candies (1/4 lb)

DIRECTIONS:

Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).

Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy.

Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes. Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.

Cooks’ note: Bars keep in an airtight container at room temperature 3 days.

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Chocolate Mousse Thursday, Jun 12 2008

SERVINGS:

8

INGREDIENTS:

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer

DIRECTIONS:

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

EXTRA:
To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

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Chocolate Candy Cane Cookies Saturday, Apr 26 2008

ABOUT:

Peppermint butter cream is sandwiched between homemade chocolate cookies; then the sandwiches are rolled in crushed candy canes. From Bon Appétit.

SERVINGS:

Makes 18

INGREDIENTS:

Cookies:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling:
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

DIRECTIONS:

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

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Chocolate Souffle Thursday, Apr 17 2008

INGREDIENTS:

7 oz semisweet chocolate
4 tbl grand marnier
4 egg yolks
1/4 cup sugar
8 egg whites (room temp)

DIRECTIONS:

Preheat oven to 400.
Butter 6 souffle molds and coat with sugar.
Melt chocolate with liquor in a double boiler until partially melted. Take off heat and stir until completely melted. Cool mixture to room temp.
Beat yolks and add 2 tbl sugar until a thick pale ribbon is formed when beaters are raised (sabayon). Add to chocolate mixture.
Beat egg whites and add the remaing sugar when they hold a shape. Beat until stiff.
Fold into chocolate mixture.
Cook for 15-20 minutes

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Black Forest Torte Thursday, Apr 17 2008

SERVINGS:

Makes 12 servings

INGREDIENTS:

Brownie
1 cup dried tart cherries
1/4 cup water
1/4 cup kirsch (clear cherry brandy)
3 tablespoons cherry preserves

3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar, divided
4 large eggs, room temperature
1/4 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Mousse
1 12-ounce jar cherry preserves

3 ounces cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups mascarpone cheese (12 ounces)
3/4 cup chilled whipping cream

DIRECTIONS:

For brownie:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.

Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.

Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)

For mousse:
Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.

Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.

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Basic Truffles Sunday, Apr 13 2008

SERVINGS:

25 truffles

INGREDIENTS:

1/2 cup Cream
8 oz Semi/Bittersweet Chocolate

DIRECTIONS:

Melt chocolate over a tighlty fitting double boiler or in a microwaveable bowl with short bursts in the microwave. Cool to warm.

Bring cream to a boil then remove from heat. Cool to warm.

Mix the cream and the chocolate together in a bowl and thoroughly mix with a whisk.

Cover with plastic wrap and refrigirate until set, about 30 minutes.

Use 20 mm scoop to scrape across surface of firmed ganache to create balls of desired size. Eject from scoopter and quickly roll between hands to roud out the form. Place on a plate. Repeat until ganache is all rolled into small balls.

Roll each piece individually in cocoa until covered and place on another place, or dip truffles in tempered chocolate.

Store covered in refrigerator.

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