Chocolate Chip Coffee Gelato

Ingredients

2 tbsp cornstarch
1/3 cup granulated sugar
3 tbsp unsweetened cocoa powder
1-1/2 tbsp instant coffee granules
1 tbsp vanilla
2 oz bittersweet chocolate, finely chopped, divided

Method

  1. In a small bowl, whisk 1/2 cup milk with cornstarch until smooth. Set aside.
  2. In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules.
  3. Whisk the cornstarch mixture to recombine. Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl. Let cool to room temperature.
  4. Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.

  5. Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
  6. Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.
  7. Serving suggestion: Sprinkle 2 tsp sliced almonds, chopped hazelnuts or chopped pecans over each serving.

Makes 4 servings.

Source: 125 Best Ice Cream Recipes


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Chocolate and Cabernet Pots

Ingredients

3/4 cup fruity Cabernet Sauvignon, preferably from California, Chile, or Australia
2 tablespoons sugar
7 oz plain dark chocolate (70 percent cocoa solids)
1-1/4 cups light cream
1 egg
a pinch of ground cinnamon

To Serve

2 teaspoons unsweetened cocoa, sifted
confectioners’ sugar (optional)
6 or 8 small pots, ramekins, or espresso coffee cups, 1/2 cup each

Method

  1. Put the wine and sugar in a saucepan and heat gently until the sugar has dissolved. Increase the heat very slightly and simmer gently until the wine has reduced by two-thirds to about 3 tablespoons, 20 to 25 minutes.
  2. Break the chocolate into squares, and put them in a blender. Blitz briefly to break them into small pieces.
  3. Put the cream in a saucepan and heat until almost boiling. Pour the hot cream over the chocolate in the blender, then add the hot, sweetened wine. Leave for a few seconds so the chocolate melts. Whizz briefly until the mixture is smooth.
  4. Add the egg and cinnamon and whizz again briefly to mix.
  5. Pour the mixture into 6 or 8 ramekins or espresso cups, then chill in the refrigerator for 3 to 4 hours. Remove the chocolate pots from the refrigerator 20 minutes before serving.
  6. To serve, sprinkle a thin layer of cocoa powder over the top of each pot, then sprinkle with a little sifted confectioners’ sugar, if liked.

Note: Unless pasteurized egg is used in the recipe, this dessert should not be served to the very old, frail, young children, pregnant women, or those with compromised immune systems.

Makes 6 to 8 servings.

Source: Cooking with Wine


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Ice Cream Sandwiches with Pomegranate

Ingredients

1 cup regular vanilla ice cream
1/2 cup nonfat plain Greek yogurt
3 tablespoons pomegranate seeds
6 graham cracker sheets
3/4 ounce dark chocolate (60% to 70% cocoa)

Method

  1. Remove the ice cream from the freezer and allow it to sit at room temperature until it softens, about 10 minutes.
  2. In a medium bowl, stir together the softened ice cream, yogurt, and pomegranate seeds. Place the mixture in a flat square dish or rimmed baking sheet, smoothing the top. Place in the freezer to harden, about 1 hour.
  3. Break the graham cracker sheets in half, forming 12 squares.
  4. Grate the dark chocolate into a shallow bowl.
  5. Cut the ice cream into 6 equal squares.
  6. To assemble, sandwich each ice cream square between 2 graham cracker squares. Dip all sides of each sandwich into the grated chocolate, covering the ice cream. Serve immediately or put in an airtight container and freeze for later.

Makes 6 servings.

Source: The Greek Yogurt Kitchen


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Hot Chocolate Cake

Ingredients

7 oz self-raising whole wheat flour
l oz cocoa powder
pinch of salt
6 oz soft margarine
6 oz soft light brown sugar
few drops of vanilla essence
4 eggs
3 oz white chocolate, roughly chopped
chocolate leaves and curls, to decorate

White Chocolate Sauce

3 oz white chocolate
2/3 cup single cream
2 to 3 tbsp milk

Method

  1. Preheat the oven to 160°C/325°F.
  2. Sift the flour, cocoa powder and salt into a bowl, adding in the whole wheat flour from the sieve.
  3. Cream the margarine, sugar and vanilla essence together until light and fluffy, then gently beat in one egg.
  4. Gradually stir in the remaining eggs, one at a time, alternately folding in some of the flour, until the mixture is blended in.
  5. Stir in the white chocolate and spoon into a greased 1-1/2 to 2 1b loaf tin or a 7-inch greased cake tin. Bake for 30-40 minutes, or until just firm to the touch and shrinking away from the sides of the tin.
  6. Prepare the sauce. Heat the white chocolate and cream very gently in a pan until the chocolate is melted. Add the milk and stir until cool.
  7. Serve the cake sliced, in a pool of sauce and decorated with chocolate leaves and curls.

Makes 1 cake.

Source: The Ultimate Desserts Cookboon


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Iced Berries with White Chocolate Sauce

Ingredients

4 cups mixed frozen berries (about 1 pound)
1/3 cup heavy cream
5 ounces white chocolate, coarsely chopped
1 teaspoon vanilla extract
2 tablespoons white rum (optional)

Method

  1. Put the frozen berries into the refrigerator 1 hour before serving so that they soften but are still icy.
  2. To make the sauce, put the cream, chocolate, and vanilla into a small saucepan and heat gently, stirring continuously, until the chocolate has melted. Let cool for 2 minutes, then stir in the rum, if using.
  3. Divide the berries among six shallow bowls and pour the hot sauce over them. Serve immediately before the fruits completely defrost.

Makes 6 servings.

Source: Chocolat


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