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Bittersweet Chocolate Sauce Recipe

  • Ingredients: 28
  • Serves: 3

Bittersweet chocolate sauce with half and half, bittersweet or semisweet chocolate, chopped.

Ingredients

  • 1/2 cup half and half
  • 4 oz. bittersweet or semisweet chocolate, chopped

Crust

  • 1 9-ounce package chocolate wafer cookies
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 10 tbsps. unsalted butter, melted

Filling

Topping

  • 1/2 cup whipping cream
  • 1/4 cup sugar
  • 1 tbsp. instant espresso powder
  • 6 oz. bittersweet or semisweet chocolate, coarsely chopped
  • 1 tsp. vanilla extract

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring half and half to simmer in heavy small saucepan. Reduce heat to low. Add chocolate; whisk until melted and smooth.

    For this step you will need

Nutrition information

Calories 117 Carbohydrates 13 g (4%)
Fat 8 g (12%) Protein 1 g (3%)
Saturated Fat 5 g (24%) Sodium 10 mg (0%)
Polyunsaturated Fat 0 g Fiber 1 g (4%)
Monounsaturated Fat 3 g Cholesterol 7 mg (2%)
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Bittersweet Chocolate Sauce Recipe

  • Ingredients: 18
  • Serves: 3

Bittersweet chocolate sauce with whipping cream, dark corn syrup, bittersweet or semisweet chocolate, chopped.

Ingredients

cake

  • 4 large eggs

ganache

  • Additional hazelnuts, toasted, husked

For rhubarb compote

  • 3 tbsps. sugar for caramel topping

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring cream and corn syrup to simmer in large saucepan. Remove from heat. Add chocolate; stir until melted and smooth.

    For this step you will need

  2. Step 2 Let stand until slightly cooled and thickened, about 20 minutes. (Can be made 3 days ahead. Cover and chill.

Nutrition information

Calories 144 Carbohydrates 15 g (5%)
Fat 10 g (16%) Protein 1 g (2%)
Saturated Fat 6 g (31%) Sodium 12 mg (1%)
Polyunsaturated Fat 0 g Fiber 1 g (4%)
Monounsaturated Fat 3 g Cholesterol 17 mg (6%)
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Bittersweet Chocolate Sauce Recipe

  • Ingredients: 30
  • Serves: 1

Bittersweet chocolate sauce with whipping cream, honey, brandy, pinch of salt, bitersweet or semisweet chocolate,finely chopped, vanilla extract.

Ingredients

For vanilla sugar

  • 1 cup sugar
  • 2 vanilla beans

For Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Combine cream, honey, brandy and salt in medium saucepan. Stir over high heat until mixture comes to a boil.

    For this step you will need

  2. Step 2 Remove from heat. Add chocolate and whisk until melted. Whisk in vanilla. Let stand until cool but still pourable.

    For this step you will need

Nutrition information

Calories 140 Carbohydrates 13 g (4%)
Fat 10 g (16%) Protein 1 g (2%)
Saturated Fat 6 g (31%) Sodium 18 mg (1%)
Polyunsaturated Fat 0 g Fiber 1 g (4%)
Monounsaturated Fat 3 g Cholesterol 19 mg (6%)
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Bittersweet Chocolate Sauce Recipe

  • Ingredients: 29
  • Serves: 1

Bittersweet chocolate sauce with bittersweet chocolate, chopped, unsalted butter, heavy whipping cream, armagnac, cognac, or other brandy, vanilla extract, salt.

Ingredients

For cake layers:

  • 4 large egg yolks at room temperature 30 minutes
  • 2 tbsps. whole milk
  • 1/2 tsp. pure vanilla extract
  • 3/4 cup sugar, divided
  • 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 2 large egg whites at room temperature 30 minutes

For soufflélayers:

For meringue layers:

  • 2/3 cup hazelnuts
  • 3 large egg whites at room temperature 30 minutes
  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 1/2 cup sugar

For syrup:

  • 1/3 cup water
  • 2 tbsps. sugar
  • 1 tsp. instant-espresso powder

For filling:

  • Equipment: 3 4-sided sheet pans

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth.

    For this step you will need

  2. Step 2 Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend.

    For this step you will need

  3. Step 3 DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill. Rewarm over low heat before using.

Nutrition information

Calories 131 Carbohydrates 11 g (4%)
Fat 10 g (15%) Protein 1 g (2%)
Saturated Fat 6 g (30%) Sodium 34 mg (1%)
Polyunsaturated Fat 0 g Fiber 1 g (4%)
Monounsaturated Fat 3 g Cholesterol 15 mg (5%)
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Bittersweet Chocolate Sauce Recipe

  • Ingredients: 38
  • Serves: 1

Bittersweet chocolate sauce with sugar, unsweetened cocoa powder, water, bittersweet or semisweet chocolate, chopped.

Ingredients

For brown giblet stock

  • 1 tbsp. vegetable oil
  • Neck and giblets from turkey, cut into 1-inch pcs.
  • 1 onion, left unpeeled, quartered
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 quartt low-sodium chicken broth
  • 2 cups water
  • 1 Turkish or 1/2 California bay leaf
  • 1 tsp. whole black peppercorns

For sauce

  • Drippings from roast turkey , left in roasting pan
  • 1 1/2 cups Sercial Madeira
  • 1 to 2 tbsps. unsalted butter
  • 6 tbsps. all-purpose flour
  • 1/4 cup heavy cream

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Whisk sugar and cocoa powder in heavy small saucepan to blend. Whisk in 1/2 cup water. Add chopped chocolate.

    For this step you will need

  2. Step 2 Stir over medium heat until chocolate melts and mixture is smooth and begins to simmer, about 5 minutes.

    For this step you will need

Nutrition information

Calories 88 Carbohydrates 19 g (6%)
Fat 2 g (4%) Protein 1 g (2%)
Saturated Fat 1 g (7%) Sodium 2 mg (0%)
Polyunsaturated Fat 0 g Fiber 1 g (5%)
Monounsaturated Fat 1 g Cholesterol 0
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