f0o0od: Chocolate Buckwheat Pancakes
04.11.12/11:26/♥ 173
healthypancakesbreakfastchocolate

All you need is love. But a little chocolate now and then doesn’t hurt.

~    Charles M. Schulz
Charles M. Schulzquotechocolate
13.09.12/07:27/♥ 4
gossipchef: Espresso Chocolate Mousse 4 ounces bittersweet or semisweet chocolate, cut into pieces 2 tablespoons unsalted butter 1/2 teaspoon instant espresso powder 2 large eggs, seperated 1/8 teaspoon cream of tartar 3 tablespoons superfine sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream Set a medium sized bowl in the freezer- you will use this later to whip the cream. In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. Remove from heat and allow to cool for a few minutes, then whisk in the two egg yolks. Set in the refrigerator. In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy. Gradually add two tablespoons of the sugar, increase the speed of the mixer, and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside. Take the bowl out of the freezer, and in it whip the heavy cream, vanilla, and remaining 1 tablespoon of sugar until soft peaks form. Remove the chocolate mixture from the fridge and stir in a couple of spoonfuls of the beaten egg whites to lighten it, and then gently but thoroughly fold in the rest. Fold in the whipping cream. Don’t stir, fold! Spoon into individual serving glasses, eat right away, or cover and refrigerate. Makes 6 servings.
24.06.12/15:06/♥ 59
Espressochocolatemoussefooddessert
f0o0od: Cookie Dough Truffles
05.06.12/06:38/♥ 1679
foodcookie doughchocolate chip cookiecookietrufflechocolatedessertsimply yum
f0o0od: Flourless Chocolate Torte
12.05.12/03:02/♥ 628
chocolatetortedessertberriessimply yum
Chocolate Truffle Torte With Mascarpone Cream And Berries Prepare the Sweet Pastry Crust, the Chocolate Truffle Filling and the Mascarpone Cream as follows…Select fresh, ripe strawberries, raspberries or blackberries to top. I find that the rich chocolate fudge (because, yes, it becomes very fudge-like) and the luscious cream are gorgeously balanced by the light fruitiness of fresh, juicy berries!Have extra finely ground pistachios and a bit of powdered sugar to decorate the top of the Tart or Tartlets.Serves 121 Sweet Pastry Crust, prebaked:1 1/4 cup (175 g) flour1/4 (50 g) cup sugar¼ cup (about 50 g) finely ground pistachio nuts7 Tbs (100 grams) unsalted butter, cubed *1 egg, lightly beatenCombine flour, sugar and ground pistachio nuts in a mixing bowl or on a work surface and toss or whisk to combine. Using only your thumbs and fingertips, rub the butter into the flour until the consistency of damp sand and there are no more large chunks of butter. With a fork, vigorously stir in the lightly beaten egg until all the dry ingredients are moistened and a dough starts to form.Gather the dough together into a ball and place on a lightly floured surface. Using the heel of one hand, smear the dough little by little away from you in quick, hard strokes in order to make sure that all of the butter is blended in well.Scrape up the dough together, re-flour the surface lightly and work very briefly and quickly until you have a smooth, homogenous dough. Wrap the ball of dough in plastic wrap and refrigerate for 15 to 30 minutes or until it can be easily rolled out without sticking to your rolling pin.Keeping your work surface as well as the surface of the dough lightly floured at all times, roll out the dough and line a buttered 9” fluted pie dish, springform pan or similar or six 4 ¼-inch individual tartlet pans. Refrigerate for 30 minutes or until ready to bake. Preheat the oven to 350°F (180°C). Line the tart shell or tartlet shells (it is easier to line up the individual tartlet pans on one baking sheet) with parchment paper and fill with pastry weights or dried beans. Bake in the preheated oven for 8 minutes then very carefully remove the pie plate or tins from the oven, lift out the parchment paper with the weights, lightly prick the shell(s) with a fork then return to the oven to bake for an additional 10 minutes or until completely baked: the shell should be set and dull and beginning to turn golden around the edges. If using a glass pie plate, carefully lift up the dish and check that the bottom of the pie crust is evenly golden brown.Remove the baked Sweet Pastry Crust from the oven and allow to cool completely on a cooling rack. If using individual tartlet shells, gently and carefully lift the baked shells out of the tins (slide a small, sharp knife under the edge of the shell and lift out onto a plate or rack once cooled. Chocolate Truffle Filling:12 oz (340 g) bittersweet chocolate, chopped **4 Tbs (60 g) unsalted butter, cut into 4 pieces1 Tbs Amaretto½ cup (125 ml) heavy cream½ cup (125 ml) whole milk½ tsp pure vanilla extractPinch table salt** I used mostly Lindt 70% chocolat doux which is a milder tasting, less bitter bittersweet chocolate. About 20 grams was Lindt chilli chocolate and another 20 or 30 grams was Lindt chocolate with orange. I basically used up what I had in my pantry, but all of it was 70%.In a heatproof medium bowl, melt the chocolate, heavy cream, milk and butter in a microwave or over simmering water. Remove from the heat and add Amaretto, vanilla and salt. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.) With a rubber spatula, scrape the mixture into the pre-baked crust and spread evenly. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 1 day before proceeding with the recipe. Mascarpone Cream Topping:8 oz (I used one 250 g/ml package) mascarpone¾ cup (about 190 ml) chilled heavy whipping cream¼ cup (50 g) granulated sugar, or to taste½ tsp pure vanilla extractHave the beaters of an electric mixer and a glass bowl chilled. Simply beat the mascarpone and heavy cream on low speed until combined and smooth then increase mixer speed to medium and beat until thick and creamy and firm peaks hold. Using a small spatula or the back of a tablespoon, spread the Mascarpone Cream over the chilled Chocolate Truffle Filling leaving lots of swirls and peaks. Cover loosely and chill until ready to serve. Serve the Tart or Tartlets dusted with finely ground pistachios and powdered sugar.
13.04.12/07:32/♥ 12
simply yumtortechocolateberries
Cherry Chocolate Pound CakeWith Mascarpone Whipped Cream and Kirsch Cherries Ingredients 1 cup unsweetened cocoa powder2 cups flour½ tsp baking powder1 tsp salt2 Tbs instant espresso powder3 sticks (1 ½ cups, 345 g) unsalted butter, softened to room temperature3 cups sugar5 large eggs1 cup milk¼ cup kirsch, juice from jarred cherries or coffee (for a coffee-chocolate version) *1 tsp vanilla1 cup drained jarred cherries, if desired, and extra for serving* For my version, I used 2% fat low-fat milk and juice from the jarred cherries. Method Preheat the oven to 350°F (180°C). Butter and flour a 10-inch tube pan or Bundt pan. I placed my tube pan on a piece of aluminum foil as my pan tends to allow batter to seep and ooze out the bottom before it sets.Sift together the cocoa, flour, baking powder, salt and instant espresso powder.Cream the butter and the sugar together in a large mixing bowl on low speed until combined and then increase mixer speed to high speed and beat for 3 – 5 minutes until light and fluffy. Add the eggs, one at a time, beating to combine after each addition.Combine the liquids in a measuring cup. Beat the dry ingredients into the batter in 3 additions alternating with the liquid in 2 additions, beginning and ending with dry and just until combined. Gently fold in the drained cherries, being careful not to over mix.Pour into the prepared pan and bake for about 1 hour and 20 minutes or until risen and set. Cover the cake about halfway through the baking if browning too quickly. Allow to bake for a bit longer if necessary. The cake will seem set when slightly pressed but a skewer or tester inserted deep in the cake will come out a bit wet.Remove the cake from the oven to a cooling rack and allow to cool for 20 – 30 minutes in the pan. Very carefully unmold the cake and allow to completely cool before serving. It is even better if prepared the day before serving.Serve with the Mascarpone Whipped Cream and a few extra drained cherries that have been soaked in a couple of tablespoons of kirsch, if desired. MASCARPONE WHIPPED CREAMCan be flavored with kirsch, if desired Ingredients 1 cup (250 ml) heavy whipping cream1 tsp vanilla1 – 2 Tbs kirsch to taste, optional1 – 2 Tbs confectioner’s/powdered sugar, to taste2 Tbs mascarpone, softened to room temperature Method Beat the heavy cream, the vanilla and the kirsch if using on medium speed for 1 minute. Gradually add the sugar as you beat, starting with 1 tablespoon. Add the softened, creamy mascarpone and beat until blended and the cream is fluffy, thick and soft peaks form, about 3 minutes. Taste and add more sugar if desired.
06.04.12/10:48/♥ 2
bakingcherry chocolate pound cakechocolatedessertfoodsimply yumrecipecake
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