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


Today’s Comic

Mixed Grain and Nut Brittle

Ingredients

1-1/2 cups sugar
1/2 cup water
1/4 teaspoon salt
1/2 cup sliced almonds, toasted
1/2 cup fried farro
3/4 cup semisweet chocolate chips
2 tablespoons popped amaranth
1-1/2 tablespoons finely chopped pistachios

Method

  1. Line a jelly-roll pan with parchment paper.
  2. Combine first 3 ingredients in a medium, heavy saucepan. Stir gently over high heat just until sugar dissolves (do not stir beyond this point).
  3. Cook sugar mixture over medium-high heat until light golden brown (about 8 to 10 minutes).
  4. Remove pan from heat. Gently stir in almonds and fried farro. Immediately pour mixture onto prepared pan. Spread into a 10 x 10-inch square. Let stand 4 minutes or until cool enough to handle (do not allow to cool completely before cutting).
  5. Cut in half crosswise using a pizza wheel or large heavy knife for 2 (5 x 10-inch pieces). Cut each piece lengthwise into 8 pieces. Cool completely.
  6. Place chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds.
  7. Dip about 2 inches of one end of each brittle strip into chocolate, allowing excess to drip off. Place on parchment paper. Sprinkle chocolate evenly with amaranth and pistachios. Refrigerate until chocolate sets.

Makes 16 servings.

Source: Everyday Whole Grain


Today’s Comic

Dark Chocolate Candies Filled with Dulce de Leche, Pecans and Raisins

Ingredients

Pisco-infused Raisins

scant 1-1/2 cups raisins
1-1/4 cups pisco

Ganache

1/2 cup heavy (double) cream
13-1/2 oz bitter dark chocolate, broken into small pieces
1/2 cup unsalted butter, cut into cubes
2-1/2 tablespoons vanilla extract

Outer Layer and Filling

3-1/4 lb dark chocolate couverture
2 cups Dulce de Leche
40 large pecans, shelled

Method

  1. To prepare the pisco-infused raisins, wash the raisins thoroughly, drain, and place in a glass jar. Pour in the pisco and let infuse for at least 7 days. Once infused, strain, transfer to a suitable container, and keep refrigerated until needed.
  2. To make the ganache, put the cream in a pan and warm over low heat. Melt the bitter dark chocolate separately in a bain-marie, add to the cream, and mix together. Add the butter and vanilla extract and mix thoroughly. Cool and refrigerate until needed.
  3. To make the outer shell of the candies (sweets), melt the dark chocolate couverture in a bain-marie or in the microwave. Once melted, pour into a chocoteja mold (or small candy mold), gently tapping the mold on the table to eliminate any air bubbles that may have formed.
  4. Turn the mold upside down to drain out, and reserve, any excess chocolate, tapping it gently. Refrigerate for 3-4 minutes so that the chocolate shells solidify.
  5. Mix the dulce de leche together with the drained pisco-infused raisins in a bowl.
  6. Remove the chocolate-coated mold from the refrigerator and fill each individual mold with a little of the dulce de leche and raisin mixture. Place half a pecan inside each one and add a little of the ganache. Refrigerate until firm.
  7. Remove the chocolate candies from the refrigerator, still in their mold, and cover each one with some of the reserved melted dark chocolate couverture, smoothing the bases with a spatula. Refrigerate once again so that the outer layer solidifies. Remove the candies from the mold by lightly tapping it. Keep refrigerated until serving.

Makes 80 candies.

Source: Peru – The Cookbook


Today’s Comic

Molten Chocolate Cake

Ingredients

4 tablespoons unsalted butter, at room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners’ sugar, for dusting
Whipped cream, for serving (optional)

Method

  1. Preheat the oven to 400°F. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined.
  3. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared muffin cups.
  4. Place the muffin tin on a baking sheet. Bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes.
  5. Remove cake from the oven. Let stand for 10 minutes.
  6. To serve, turn out the cakes, and place on serving plates, top sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Makes 4 servings.

Source: Great Food Fast


Today’s Comic

Chocolate Cherry Cakes

Ingredients

125 g dark chocolate, chopped
155 g butter
3 eggs
1/3 cup caster (superfine) sugar
1/3 cup all-purpose) flour
1/4 teaspoon baking powder
1 cup almond meal (ground almonds)
1/4 cup brandy
12 cherries
whipping cream, whipped, to serve

Method

  1. Preheat oven to 160°C (325°F).
  2. Place the chocolate and butter in a small saucepan over low heat and stir until smooth.
  3. Place eggs, sugar, flour, baking powder, almond meal, brandy and chocolate mixture in a bowl and mix to combine.
  4. Spoon mixture into 12 greased shallow cupcake tins lined with paper patty cases and press a cherry into the top. Bake for 12-15 minutes or until cakes are just set.
  5. Serve with whipped cream.

Makes 12 cakes.

Source: Fast, Fresh, Simple


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