I think my palate has become slightly more sophisticated as I have gotten older. I am a creature of habit and normally like to eat things that have texture and crunch so whipped desserts and soufflé were never my thing. But I am venturing out and trying new things. Life is short!
I am all about simple because my time is very limited. That being said, this mousse is easy and inexpensive to make. And it is a good dessert for two. I definitely don't have time to stay in the house and slave over a stove today...it is a warm 60 degree day out and I am so looking forward to spring (or at least more spring-like weather). So here goes...
Chocolate Mousse
4 large egg yolks
1 tbsp espresso
1/4 c sugar
Pinch of salt
2 tbsp unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
3/4 cup heavy cream
Whisk yolks, espresso, sugar, and salt in a double boiler until sugar has dissolved. Remove from heat and whisk in chopped chocolate and cocoa. Cool slightly.
In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into chocolate mixture. Gently fold in remaining whipped cream with a spatula. Divide mousse among serving dishes. Chill at least 2 hours.
Garnish with shaved chocolate and serve.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
Looking for something really fast and simple to make your sweetheart for Valentine's Day? This crème brulee is simple and decadent and will make it look like you spent hours in the kitchen!
I tried crème brulee for the first time last year after having one of the best cheesecakes of my life, a crème brulee cheesecake at a restaurant called The Grape. I originally went to the restaurant to hear a jazz/neo soul band play but the cheesecake ended up being the star of the show.
The custard is good and can be flavored with coffee, brandy, lemon, orange...the possibilities are endless. But what does it for me is the crunchy top, which is usually achieved by using a culinary torch to brown the sugar. I happened to be out of butane today so the oven broiler had to do. Sometimes it does not turn out quite as pretty with the oven broiler but the taste is the same.
I highly recommend you making the topping right before you plan on serving and then popping the custard back in the freezer for about twenty minutes before devouring this dessert. Just don't let the custard sit for too long as the sugared topping may melt back into the custard.
Crème Brulee
1 c heavy cream
1/4 c sugar
2 egg yolks
1 tsp vanilla extract
1 tsp Grand Marnier liqueur
½ tbsp sugar (turbinado sugar, recommended)
Preheat oven to 300 degrees.
Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking. Continue to incorporate the cream mixture slowly until gone. Be careful not to add the hot cream mixture all at once because it'll cook the yolks and you'll have scrambled eggs.
Pour mixture into ramekins. Place ramekins in a baking dish with edges taller than the ramekins. Heat up some water to the boiling point. Very carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Bake for 40 minutes. Allow custard to cool on cooling rack. Cover with plastic wrap and refrigerate for 3 hours.
When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes. OR if you do not have a culinary torch, you can put the custard on the uppermost rack in the oven and broil for 3 minutes, watching carefully to keep from burning.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I have taken a break from baking because I have been forced to cut back on sweets for health reasons. What a bummer! But I wanted to do some blogging this week, particularly with folks looking for dessert ideas for Valentine's Day. Since many people consume chocolate for the holiday, I decided to start off with a chocolate torte.
I am trying to sneak in some healthier recipes, where I can, because I am becoming more conscious about what sugar and refined foods do to our bodies. So I am not planning to annoy you with why you should not eat sweets with every post just because I can't eat any...after all, this IS a dessert blog. But, why not be informed? And why not attempt to eat healthier when you can? So this recipe made the cut because it is flourless.
The reason you hear so many people talk about "no sugar, no flour" diets is because refined flours have been milled so much that nearly all of the nutritional value has been lost. They are very fine in texture and enter the blood stream as rapidly as refined sugars, causing spikes and drops in energy levels. Refined flours include white flour as well as products created with white flour, such as cookies, cakes, pastries...uhmmmm, practically everything on the blog! Lol. So, this is a healthier dessert option.
I am watching one of my favorite movies, National Lampoon's Vacation, while the smell of chocolate and almonds is wafting through the house...This is pure torture!
Chocolate Almond Torte (adapted from Bon Appetit)
1 1/2 c blanched slivered almonds
1 c sugar
8 oz bittersweet chocolate, chopped
5 large eggs, separated
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp grated orange peel
1 stick unsalted butter, melted
1/4 tsp salt
Preheat oven to 350°F.
Butter 10-inch springform pan. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl for about 5 minutes. Beat in extracts and orange peel. Fold in chocolate-almond mixture, then butter.
Using clean dry beaters, beat egg whites and salt in another large bowl until stiff. Fold whites into chocolate batter in three additions. Transfer batter to springform pan.
Bake torte for about 40 minutes or until toothpick comes out clean. Cool completely in pan on rack. Cut around pan sides to loosen; release sides. Serve with fresh fruit or whipped topping.
Grand Marnier Whipped Cream
1 c heavy whipping cream
1 tbsp Grand Marnier
2 tbsp powdered sugar
1/4 tsp almond extract
Using the whisk attachment of a stand mixer or hand-held mixer, beat all ingredients until soft peaks form.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
Crêpes can be eaten for breakfast or dessert...or anywhere in between. And with Valentine's Day rapidly approaching, it would make a great Valentine's Day brunch item, with strawberries or raspberries as a garnish...and maybe a dab of whipped cream...and a splash of chocolate sauce. I'm getting hungry again just thinking about 'em. I'll have to find a brunch date in the next month so I can have an excuse to try them again!
I used to be nervous about making crêpes because it took me the longest time to perfect making flawless pancakes. And what is a crêpe? A very delicate pancake with a savory or sweet filling or topping. You can wrap them around chicken, seafood, spinach, mushrooms...or you can sweeten them with chocolate, jams, fruit or powdered sugar. Or how about all of the above? So of course I went the sweet route, carmelized pears in some rum and sugar and added chocolate, whipped cream and powdered sugar.
Contrary to popular belief, you don't need a special pan to make them in. A non-stick skillet will do just fine. Have a little fun with them - roll them up, fold them over, do your thing. But, be prepared to toss at least two or three of them until you get the hang of preparing them. Don't worry...you are not alone!
Chocolate Crêpes
3/4 c AP flour
1/4 c unsweetened cocoa powder
3 large eggs
1 1/2 tbsp melted butter
2 tbsp sugar
pinch of salt
1 c whole milk
1 tsp vanilla
1 tbsp Grand Marnier
Sift the flour and cocoa into a mixing bowl. Add eggs, salt, sugar, and butter and mix to a smooth paste. Gradually add the milk and the flavorings. Let dough rest for an hour in the fridge. Whisk the batter again before cooking.
Butter a skillet or crêpe pan, then wipe out the excess butter so the pan is fairly dry. Pour or ladle a small amount of crêpe batter and tilt the pan as needed so the batter spreads and covers the entire bottom of the pan. Cook for 1-2 minutes. Flip the crêpe with a spatula to cook the other side, about 30 seconds.
The batter usually makes 8-10 crêpes, depending on how thin you prepare them.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
If you have more chocolate than food in your pantry…wake up and have chocolate for breakfast… can eat a chocolate muffin and drink hot chocolate at the same time…may argue that chocolate is better than sex…then you might be a Chocoholic!
I was having a craving for chocolate cake and decided to make a version of the delectable Chocolate Molten Cake, created by master chef Jean-Georges Vongerichten. If you are a Chocoholic, then this is the dessert for you! The warm and silky center, coupled with the firm chocolate exterior, is pure heaven!
This cake would be très magnifique if you use Valrhona chocolate, some of the best French chocolate you can find. But, if you aren’t able to locate Valrhona readily, I find that Godiva premium chocolates do the trick.
Be careful not to get too caught up in cleaning the dishes while these wonderful delights are baking or you will have...well...just cake. DO NOT OVERBAKE. The clean toothpick in the cake center does not apply here!
Molten Chocolate Cake
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Preheat the oven to 450°. Butter four 6-ounce ramekins or mini-cake pans. Place the ramekins/tins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 10-12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Very carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
This dessert is perfectly garnished with a dollop of whipped cream, a scoop of vanilla bean ice-cream or simply with a dusting of powdered sugar and a raspberry or two.
Quite an easy recipe for such a divine dessert! Perfect for date night, Valentine's Day or any special occasion. Well…truthfully, when I prepared (and consumed) it, there were no other guests invited to the party but me. I guess that is special enough!
All photographs are actual pictures of the recipe listed, baked by Virtually Everything Sweet, and cannot be used without the owner’s consent.
