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Chocolate Three Way

White Chocolate Raspberry Parfait

2 c. heavy cream
1/2 c. white chocolate sauce
2 c. raspberries, fresh or thawed frozen

Whip the white chocolate and cream together in mixer bowl with whisk attachment until stiff. Place in cellophane piping bag with star tip and pipe a layer into bottom of glasses. Stir the raspberries to distribute the juices and layer on top on the cream. Add another layer of the cream, followed by another layer of the raspberries finishing with a layer of cream. Garnish a few reserved berries.

Dark Chocolate Truffles

7 oz. heavy cream
225 g. 65% or higher cocoa content dark chocolate
1 tsp. pure vanilla
cocoa powder finish

Heat the cream until nearly boiling. Add the vanilla to the chocolate broken into pieces and pour the cream over top. Stir until completely melted. Refrigerate overnight. Shape truffle filling into balls with a mini scoop and roll in hands to make perfectly round. Roll in cocoa powder to finish.

Lacy Chocolate Cookies

1/2 c. unbleached all purpose flour
1/2 tsp. baking soda
pinch of salt
1/4 c. sugar
1/2 c. plus 2 Tblsp. firmly packed brown sugar
12 Tblsp. softened butter
1 large egg
1/2 tsp. pure vanilla
1/3 c. mini chocolate chips

Sift together dry ingredients into mixer bowl. Stir to mix evenly. Add vanilla, egg and butter, mix until blended. Hand stir in chocolate chips. Place all of the dough in freezer bag and cut off very small corner. Pipe 1/2 tsp. sized dots three inches apart on parchment paper lined cookie sheet. Bake in 375 degree preheated oven for 4-6 minutes or until brown and bubbly. Cool until cookies can be transferred to paper towels.

No Bake Cookies

2 cups sugar
scant 1/2 cup cocoa
1/2 cup milk (whole)
125 g. margerine
heaping 1/2 cup peanut butter (smooth)
2 teaspoons vanilla
3 cups quick oats

Heat milk and margerine over medium heat until margerine is melted. Combine cocoa and sugar, add to milk mixture. Turn heat to high. Boil for one minute and remove from heat. Stir in peanut butter, vanilla and oats. Scoop cookies onto parchment paper lined cookie sheet. Allow to cool. Serve with cold milk.


Chocolate Orgasm Torte

2 sticks butter
1 1/2 pounds bittersweet chocolate
6 eggs, room temperature
8 oz. heavy cream

Melt butter and one pound of chocolate together either in a double boiler or microwave using one minute heatings followed by one minute stirs until completely melted. Cool for five minutes. Beat eggs until they form soft peaks. Add half the eggs to the chocolate mixture. Fold very gently pulling the chocolate from the bottom and allowing to fall through the eggs. Be careful not to flatten the eggs. When nearly incorporated, add the remaining eggs. Continue to fold very gently until eggs are completely incorporated. Pour into a sprayed 9" springform pan lined with parchment paper round. Double layer foil on outside of springform pan and set into larger pan with very hot water. Bake at 400 degrees for five minutes. Cover with foil and continue to bake 10 minutes. Allow to cool completely in the water bath. Refrigerate overnight. Remove from outer ring and invert onto cardboard round or platter. Remove springform bottom and peel back parchment paper.
Heat cream until nearly boiling and pour over remaining half pound of chocolate. Stir until all chocolate is melted. If necessary, microwave mixture in 30 second intervals until desired spreadable consistency. Pour some of the chocolate ganache on torte and spread over top. Coat sides of torte with ganache. Cool completely. Slice by heating slicing knife under hot water before each cut. Serve with fresh berries or with toasted pecans and caramel bits on top drizzled with remaining ganache. Recommended accompanying beverage: Hot coffee or red wine.


Kathy's Double Cream Cheesecake

Crust
1 1/4 cup toasted graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Combine and line a sprayed 9" springform pan with parchment round. Pat crust into bottom and up sides about 1".

Filling
1 pound very softened cream cheese
1/2 cup sugar
3 eggs
1 teaspoon vanilla
Beat cream cheese in mixer until very fluffy. Add sugar and vanilla, scrape the bowl and beat again. Add eggs, scrape bowl and beater, stir to combine and beat on high for one minute. Place pan of hot water on bottom rack of oven. Pour filling over crust and bake at 350 degree preheated oven for 25 minutes. Allow to cool for 15 minutes, but leave oven on.

Topping
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla
Combine and pour gently over cooled cheesecake. Spread gently over top as cheesecake is still warm. Return to oven for 10 minutes or until slightly bubbling at edges. Cool cheesecake overnight or for several hours before slicing. Heat slicing knife under hot water before each cut. Serve with fresh strawberries, chocolate sauce or raspberry sauce.

Easy Chocolate Sauce
Stir nearly boiling water into sweet ground chocolate until thick sauce is formed.

Raspberry Sauce
2 cups raspberries (frozen work best)
1 cup water
Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat and cool completely. Sauce thickens more as it cools.

       
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