Sunday, November 8, 2009

Easy White Chocolate Mousse

This white chocolate mousse recipe is the easiest I have found and has the fewest ingredients.

Best White Chocolate Mousse

4 x Egg Yolks
6 x Squares Baker's White Choc.
1 x Envelope Unflavored Gelatin
3/4 c Hot Water
2 c Whipping Cream, whipped

Melt Chocolate. In a large mixing bowl, beat egg yolks until light in color. Blend in chocolate.

Dissolve gelatin in hot water, then gently whisk into chocolate mixture. Chill until mixture mounds slightly.

Fold whipped cream into chocolate mixture, and whisk just until combined. Pour into dessert glasses. Chill at least 2 hours.

Monday, November 2, 2009

Fudge that Doesn't Fail

We are big fudge lovers in this family. Its my husband that usually makes it using a recipe that his mother gave to him. The problem with that recipe is that it fails 50% of the time with no explanation. Instead of having beautiful chocolaty squares we will end up with a chocolate puddle.
This fudge recipe will never fail you. You will no longer have to worry about having a chocolate puddle.


1 1/2 cups of sugar
2 tbsp butter
1/2 tsp salt
1/2 cup evaporated milk
2 cups semisweet or bittersweet chocolate chips
2 tsp vanilla extract
3/4 cup walnuts in large pieces

Grease an 8-inch square baking pan with butter or vegetable shortening.

Combine sugar, butter, salt, and evaporated milk in a large sauce pan over medium heat. Stir constantly until mixture comes to a boil, then lower heat and stir in chocolate chips. Continue to stir gently until the chocolate melts and the mixture is smooth. Stir in the vanilla and walnuts.

Pour and scrape into prepared pan, cover and chill until firm, about 2 hours. Cut into squares to serve. Store in an air tight container at room temperature for up to a week.

Wednesday, October 28, 2009

Chocolate Covered Oranges

This interesting treat is delicious and creative. You will need . . .

Fresh Oranges Peeled and Segmented
Two bags of chocolate chips

1. Place a piece of parchment paper or silicone baking mat on a tray or cookie sheet.
2. Peel the oranges and divide them into segments. Carefully clean off any strings or white pith so you have a beautiful clean segment.
3. Melt the chocolate chips slowly in a double boiler, stirring constantly with a wooden spoon, until they are just melted.
4. Remove the chocolate from the heat and dip each orange segment halfway into the chocolate, leaving the other half uncoated.
5. Place the dipped segment on the tray.
6. Once all the segments are dipped, place the tray in the refrigerator for about 15 minutes so the chocolate will cool and harden. I like to double dip them to ensure a nice thick coating.

Saturday, October 24, 2009

Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar

n bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Saturday, October 17, 2009

Iced Chocolate

As I sit here in my family room with a fire burning in the fireplace and my husband refusing the admit its way to damn hot in here these iced chocolate drinks look really tasty.

Makes 4

4 teaspoons thick chocolate desert sauce
600ml skim milk
1/4 cup chocolate flavouring
12 ice cubes
4 scoops light vanilla icecream

Put thick chocolate dessert sauce on the end of a teaspoon and make chocolate dots on the sides of 4 tall glasses. In a blender or food processor, pour 600ml skim milk, 1/4 cup of chocolate flavouring and the ice from 1 tray of ice cubes. Process until crushed and smooth. Pour milkshake into glasses, top with a scoop of light vanilla ice cream and serve.

Wednesday, September 23, 2009

Chocolate Dipped Apples

These are unbelievably good and even better with a little bit of carmel to add to it.

* 2 tablespoons lemon juice
* 2 cups water
* 3 large apples, cored and cut into 1/2 inch wedges
* 1 cup chocolate chips
* 3 tablespoons butter or
* 1 bottle prepared hardening chocolate sauce (such as Magic Shell)


* 1) Line a baking sheet with waxed paper.
* 2) In a large bowl, combine lemon juice and water. Place apples in lemon juice mixture. Toss to coat apples with lemon juice mixture. Set aside.
* 3) If you don’t have a microwave, skip this step and use hardening chocolate instead. Place chocolate chip and butter in a microwave safe dish. Microwave on high for 1 minute. Stir well. If chocolate is not completely melted, microwave on high for 20 seconds more and stir. Repeat until chips are melted.
* 4) Place apple slices on a paper towel and pat dry with another paper towel.
* 5) If you made your own chocolate sauce, dip apple slices halfway into chocolate mixture and place on baking sheet. If you are using hardening chocolate sauce, arrange apple slices on baking sheet and drizzle with chocolate.
* 6) Refrigerate apple slices for about 1 hour or until chocolate has set.

Fudge Sauce for Ice cream

In the store you’ll find strawberry syrup, butterscotch syrup, chocolate syrup, caramel, fudge, and even chocolate shell topping. The problem is, by the time you buy ice cream topping you might as well have bought the more expensive ice cream filled with candy and other goodies in the first place. its not as if groceries are getting any cheaper either. You can make some of these toppings from scratch at a fraction of the cost and store them in your refrigerator.

This recipe makes three cups of thick, rich, fudge sauce for ice cream. To make homemade this you’ll need . . .

1 twelve-ounce can of evaporated milk,
1 twelve-ounce package of semisweet chocolate chips
1 cup of granulated sugar
1 tablespoon of margarine
1 teaspoon of vanilla extract

Over medium heat, combine the milk, chocolate, and sugar. Stir the mixture constantly until it boils, and remove it from the heat. Blend in the margarine and vanilla. This delicious homemade fudge sauce can be served cold or warm, and it will keep in the refrigerator for up to one month.

Tuesday, September 22, 2009

How to Make a Chocolate Crumb Crust

This pie crust is very easy to do. So easy that you may never want to buy one again.

1 package chocolate cookie wafers
1/4 cup of sugar
1/3 cup of butter melted

Position a rack in the middle of your oven and heat it to 450 degrees. Select a 9 inch pie plate (preferably glass).
Crush wafers into fine crumbs. You can break them into pieces in a food processor and process until fine or put them into a zip lock bag and beat the crap out of them. In a mixing bowl combine crumbs, sugar, butter using a fork until all ingredients are slightly moistened. Press the crumb mixture into the sides of the pie plate with your fingers. Bake in the oven for 5 minutes and then allow to cool and chill before filling with what ever goodies your heart desires.

Sunday, September 20, 2009

Chocolate Fudge Sauce

2 cups of heavy cream
1/2 cup firmly packed dark brown sugar
8oz bittersweet chocolate
2oz unsweetened chocolate
3tbsp butter
2 to 3 tbsp dark rum

Heat cream in Sauce pan and bring to a boil. Watch it, keep stirring it, and down let is burn. I'm bad about that. Reduce the heat and simmer until reduced by half. This will take about 15 or 20 minutes.

Stir in the brown sugar stirring until dissolved. Remove from heat and stir in chocolate and butter and stir until smooth. Then ad the rum to taste. Pour over anything you want while still warm.

Friday, September 18, 2009

Chocolate champagne truffles.

1 cup of heavy cream
12 oz bittersweet chocolate
3-4 tbsp Marc de Champagne
1/3 cup unsweetened cocoa

Gently warm cream in a saucepan over medium heat until small bubbles appear at pan edges. Place chocolate in a food processor, poor warm cream over the top, and allow to sit for 15 seconds before blending smooth. Add liquer to taste and chill until firm (about 3 hours). Use a teaspoon to scoop up 1 inch balls and place in a bowl with cocoa powder. Coat to form truffle. Can be stored in refrigerator for two weeks, but they won't last that long.

White Chocolate Cream

1 cup heavy cream
12 oz white chocolate (chopped into small pieces or shaved)
1/4 cup bourbon whiskey

Gently warm the cream in a small saucepan over medium heat until small bubbles begin to form at the edges (don't boil it). Process the chocolate in a blender and pour warm cream over the top. Then blend until smooth. Add the bourbon to taste. Allow to cool, then cover and chill until use. Its great with fresh fruit.

Where does Chocolate Come from

The 18th century Swedish botanist Carolus Linnaeus wisely named the tropical tree from which we get chocolate Theobroma which is a compound of green words meaning "Food of the Gods". The pods take five to six months to develop. Cacao trees can be harvested twice a year. They are placed on banana leaves in large wooden boxes. They are left to ferment for several days. The beans are roasted at 250 to 350° degrees for thirty minutes to two hours depending on the type of bean. After roasting the beans are winnowed. This is the process that removes the outer shell. The shells are sold as animal feed. The inner nib is then crushed then heated to melt the cocoa butter and ground to a thick paste. This paste is called chocolate liquor, but contains no alcohol. If the nibs are to become Dutch-processed cocoa they are treated with an alkali. If left untreated with alkali the chocolate liquor becomes cocoa powder. To make cocoa power a large press extracts all but 10 to 25 percent the cocoa butter from the chocolate liquor. The remaining cake is then ground and sifted through fine nylon, silk, or wire mesh. Low fat cocoa contains between 10 to 13 percent fat where high-fat contains 15 to 25 percent. Low-fat cocoa is usually used for cocoa drinks. The high-fat cocoa is used to flavor desserts.

You can find Cocoa tree seeds and seedlings on Ebay. They are tropical and will require hot weather and a humid climate similar to a rain forest. They grow find outdoors here in Arkansas until the weather turns cold and then they must be brought into a greenhouse.

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