I knew it would finally arrive. My last day in Europe, specifically Paris, is here. It wasn’t hard to find my favorite parting food and the final meal of a francophile returning stateside. Chocolate!!
Charivari is a restaurant in Montparnasse that has the best chocolate ice cream ever. I don’t want the recipe, I just want to sit here at my sidewalk table at the corner of Montparnasse and Raspail Blvds., enjoy my ice cream and post a picture that will make you wish you were here… Bon appetit!!
I am forever amazed at the respect and lovely presentation given to food in random street shops in Europe. Here is another example of my chocolate being treated in a manner pleasing to any chocoholic. Pastries at a Paris sidewalk cafe…
The filling for this cake calls for orange marmalade, but you can also use seedless raspberry or apricot jam. These would work well with the candied orange peel garnish. Edible flowers would also make a lovely decoration.
Active: 25 mins
Total Time: 3 hrs
Servings: 12
Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
8 ounces white chocolate, melted
2 tablespoons orange marmalade, very finely chopped if chunky
1/4 cup confectioners’ sugar
White Chocolate Buttercream
1/2 cup Candied Orange Peels, dipped in white chocolate, for garnish
Directions
1. Preheat the oven to 350°. Butter and flour two 9-inch round cake pans.
2. Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk in 2 additions. Add the melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.
3. Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.
4. In a small bowl, using a handheld electric mixer, beat the orange marmalade and the confectioners’ sugar into 1 cup of the White Chocolate Buttercream. Set 1 cake layer on a cake plate, right side up, and spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with the remaining White Chocolate Buttercream. Garnish with the white chocolate–dipped Candied Orange Peels and serve.
This rich chocolate mousse is simple, but it’s also wonderful garnished with giant curls of bittersweet chocolate made with a vegetable peeler.
Ingredients
9 ounces bittersweet chocolate, finely chopped
4 1/2 tablespoons unsalted butter, cut into small cubes
2 tablespoons strong-brewed espresso
6 large eggs, separated
2 tablespoons sugar
2 cups heavy cream, chilled
Bittersweet chocolate shavings, for garnish
Directions
1. In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted. Remove the top of the double boiler and let cool to 75° on an instant-read thermometer. Beat in the egg yolks until incorporated.
2. In a large bowl, beat the egg whites at medium-high speed until very soft peaks form. Gradually add the sugar and beat until the whites are slightly firm and glossy.
3. In another bowl, beat the cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.
4. Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours. Garnish with chocolate shavings and serve chilled.
Had to share!!
Happy Friday and Labor Day weekend. Here is a really fun recipe for my #chocolatefriendsofTenaciousM to try!! Have a safe and amazing holiday weekend!
Gooey butter brownies. It’s okay if you just died right then. The sweet, gooey burst of buttery chocolate will revive you. It’s genius. I hope you’ll make these, because they are so, so good!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
For the brownies:
1 box brownie mix
1 egg
8 tablespoons butter, melted
For the topping:
8 ounces cream cheese, room temperature
2 eggs
8 tablespoons butter, melted
1 teaspoon vanilla
16 ounces powdered sugar
Directions
1. Preheat oven to 350 degrees.
2. To make the brownie base, mix together the dry mix, egg, and melted butter. Spread into a greased 9×13 baking dish.
3. To make the topping, beat together the cream cheese, eggs, vanilla, butter, and powdered sugar until well combined. Spread over the brownies.
4. Bake for 40 minutes or until the center is still slightly jiggly and gooey. Cool before serving.
Break up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a super-crunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly.
Active Time: 10 Min
Total Time: 40 Min
Servings: Makes 12 Tartlets
Ingredients
15 cream-filled chocolate sandwich cookies
2 tablespoons raw or roasted hazelnuts, skinned
2 tablespoons unsalted butter, softened
8 ounces cream cheese
3/4 cup hazelnut-chocolate spread, preferably Nutella
1/2 cup sour cream
2 large eggs
2 tablespoons sugar
2 tablespoons mini chocolate chips
Directions
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.
2. In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to compact them. Bake for 5 minutes.
3. Meanwhile, wipe out the food processor bowl. Add the cream cheese, Nutella, sour cream, eggs and sugar and puree until smooth. Spoon the filling into the cups until it nearly reaches the top; there may be a few tablespoons of leftover batter. Sprinkle the chocolate chips on top and bake for about 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. Let the cheesecakes cool slightly, then transfer the muffin tin to a rack and freeze for 10 minutes, until the cheesecakes are slightly cooled. Serve chilled or at room temperature.
MAKE AHEAD The mini cheesecakes can be refrigerated in an airtight container for up to 3 days.
Crunchy chocolate bark alongside cayenne-spiked cashew brittle is delicious. Awesome!
Yields: about 2 pounds
Total Time: 1 hr 15 min
Ingredients
1 1/2 cup(s) whole raw cashews
1 cup(s) sugar
1/2 cup(s) light corn syrup
1 stick(s) unsalted butter, cut into tablespoons
1/4 cup(s) water
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) cayenne pepper
8 ounce(s) bittersweet chocolate, finely chopped
1/2 cup(s) Rice Krispies or feuilletine
Directions
1. Preheat the oven to 325 degrees F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
2. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter, and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews.
3. Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards.
4. Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130 degrees F. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85 degrees F. Return the bowl to the saucepan and warm the chocolate to 90 degrees F, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.
I figure if the ice cream works for me, I should try the cookies as well. Who wouldn’t like to find one of these rich treats in a lunchbox or party favor bag? Just wrap each bar in a piece of waxed paper for mess-free transport. Place walnuts in a resealable plastic bag, and use a rolling pin or meat mallet to crush them to desired size.
PREP: 10 MINS
TOTAL TIME: 2 HOURS 45 MINS
SERVINGS:12
Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for pan
1/2 cup unsweetened cocoa powder
1 cup packed light-brown sugar
1 large egg, lightly beaten
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup milk
1 teaspoon vanilla extract
1 cup mini marshmallows
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips
Directions
STEP 1
Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.
STEP 2
In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.
STEP 3
Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.
Thumbprint cookies — made by pressing a small round of dough with the thumb to form an indentation — are great for filling with chocolate or jam. Feel free to mix the batter with any kind of mint-flavored candy, like Andes chocolate mints, but any kind of mint-flavored chocolate works well.
Yields: 44 cookies
Total Time: 2 hr 30 min
Ingredients
2 ounce(s) bittersweet chocolate, chopped
2 ounce(s) mint chocolate, chopped
1 1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened Dutch-process cocoa
3/4 teaspoon(s) salt
2 stick(s) unsalted butter, softened
1/3 cup(s) granulated sugar
2 tablespoon(s) dark brown sugar
2 large egg yolks
1 teaspoon(s) pure vanilla extract
1 cup(s) coarse sugar such as Turbinado, for rolling
3 ounce(s) white chocolate, chopped
3 tablespoon(s) heavy cream
1/2 teaspoon(s) pure peppermint extract
Directions
1. In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt.
2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.
3. Preheat the oven to 350°F and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. Using your thumb or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie sheets from the oven. Using the melon baller, press into the cookies again. Return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. Transfer the cookie sheets to racks to cool completely.
4. Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.
Egos & Buffaloes 