CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE CHOCOLATE-COVERED ALMONDS
Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.
Provided by thedailygourmet
Categories Ingredients Nuts and Seed Recipes Almond Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
- Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
- Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
- Once dry, store almonds in a resealable container.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g
CHOCOLATE COVERED ALMONDS
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
- In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes.
- Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
- Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.
GORDON'S CHOCOLATE VELVET
Gordon Ramsay's tips make this elegant dessert a sure winner
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
- Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
- Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
- When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
- Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
- Melt the white chocolate as before, then mix into the crushed wafers.
- Peel the mango using a sharp knife. Cut off 18 thin slices.
- Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.
Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
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