THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
BEST EVER CHOCOLATE SAUCE
Make and share this Best Ever Chocolate Sauce recipe from Food.com.
Provided by Lubie
Categories Sauces
Time 9m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Blend sugar and cocoa.
- Combine with margarine and milk in a pot on stove.
- Boil, stirring constantly, for 2 to 4 minutes.
- Remove from heat and add vanilla.
- This wonderful sauce is even better the next day.
- Refrigerate and use unsparingly.
Nutrition Facts : Calories 282.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 20.4, Sodium 71.7, Carbohydrate 54.4, Fiber 0.4, Sugar 53.1, Protein 2.4
EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
- Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
- Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
- Pour hot over ice cream or store in airtight containers in the refrigerator.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
BORDELAISE SAUCE
This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine.
Provided by hollyfrolly
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
- Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
- Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
- Add peppercorns and continue to reduce until sauce is of desired consistency.
- Strain through sieve. Discard solids.
- Keep warm until ready to serve.
- Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
- Savor the flavor!
Nutrition Facts : Calories 17.6, Sodium 5.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
CORA'S WORLD FAMOUS CHOCOLATE CHIP COOKIES!
Wow! I have been trying to find a recipe for chocolate chip cookies that has a crispy outside, and a soft doughy inside. These are pretty dang good I think. The neat thing about them is you only need one bowl. No need for a wet and dry mixture. This is my favorite Chocolate Chip Cookie recipe so far on my "Cookie Quest"! From dvo.com
Provided by Juju Bee
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Mix butter and sugars until well blended.
- Add eggs and vanilla; mix well.
- Add baking powder and baking soda directly into the butter mixture and mix VERY WELL!.
- Stir in the flour- mixture will be thick, use your hands to mix if needed.
- Mix in chips and nuts, if desired.
- You can roll balls of dough into small balls for a prettier cookie, but in my opinion- the texture is better if you just drop on cookie sheet in globs.
- Bake at 350° for 10-12 minutes or until golden.
Nutrition Facts : Calories 168.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.3, Sodium 96.9, Carbohydrate 24.1, Fiber 0.7, Sugar 14.1, Protein 2.1
MAIDA HEATTER'S CHOCOLATE MADELEINES
Steps:
- You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
- Preheat the oven to 375 degrees.
- Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
- Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
- Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
- Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
- Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 85 milligrams, Sugar 11 grams, TransFat 0 grams
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