Chocolate Satin Recipes

Steps:

• Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners' sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.

Steps:

• Preheat oven to 375 degrees F.
• In a mixer with the paddle attachment on low, mix the flour, cocoa powder, sugar, and butter together, blending until sandy.
• In a separate bowl, whisk together the yolks, cream, and vanilla extract. Add to the dry ingredients and mix until dough just comes together. Make into disks, wrap, and chill for 30 minutes.
• Roll out in small batches, as it gets soft quickly. With a 4-inch round chilled cutter, cut out disks. Keep dough chilled while you roll and cut the rest of the dough. Line 2-inch tart pans or rings with the disks. Line with plastic wrap (that's right!) and fill with rice then gather the plastic wrap up to contain the rice or place a second tart pan on the crust and bake them upside down on a sheet pan. Bake for 14 minutes then remove the rice packets and bake 2 more minutes to crisp. For the upside down version, bake 14 minutes total. Let cool slightly while you make the filling. This will make more dough than you need but it freezes well.
• To make the filling: In a small saucepan heat the cream until boiling. Meanwhile place the chopped chocolates in a bowl. Pour the hot cream over the chocolate and whisk until melted and combined.
• Pipe a thin layer of peanut butter in the bottom of each cooled crust then pour the ganache to fill up the tart shell completely. Roll the peanuts on the gold leaf to gild them then place 1 peanut in the center of each tart on the surface. Let cool until set about 2 hours, then serve the same day.

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

Steps:

• Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
• Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.

Steps:

• Break chocolate into 2 pieces.
• Bring milk or heavy cream to a boil in a small saucepan.
• Remove from heat.
• Now add the chocolate pieces without stirring.
• Cover and set aside for 10mins.
• Scrape into a food processor or blender.
• Add sugar, butter and vanilla essence.
• Process until the mixture is perfectly smooth.
• Transfer to a bowl.
• If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
• This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
• Soften before using.

Steps:

• In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
• Beat in egg.
• Beat in chocolate, mix well.
• This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.