Bittersweet Chocolate Chantilly Food

BITTERSWEET CHOCOLATE CHANTILLY

Bittersweet Chocolate Chantilly image

One afternoon, I was craving chocolate mousse, but didn't want to mess with eggs. I came up with this super-easy version. Temperature is key here: The cream should be thick and very cold when you whisk in the slightly cooled liquid chocolate. If the cream isn't cold enough and the chocolate's too hot, the mixture will melt. If the cream is too cold and the chocolate has cooled too much, the chocolate will solidify. You also want to avoid overwhipping the cream to keep this dessert luscious and creamy. Even if you don't nail the texture the first time, it'll still be delicious. What's not to love about chocolate and cream?

Yield Serves 4

Number Of Ingredients 2

Ingredients

1 1/2 cups heavy cream
3 1/2 ounces bittersweet chocolate, preferably Valrhona 71% cacao, finely chopped, plus additional for garnish

Steps:

Whisk the cream in a large metal bowl until thick but before soft peaks form. Transfer to the freezer.
Fill a medium saucepan with an inch of water and bring to a simmer. Put the chocolate in a large heatproof bowl and set over the saucepan; do not let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally, then remove from the heat. Let cool. The chocolate should be cool and liquid and not yet solidified.
Whisk the cold cream continuously while adding the chocolate in a slow, steady stream. When the chocolate is fully incorporated, freeze the mixture for 2 minutes. Divide among 4 serving bowls and let stand for a few minutes before serving. Shave chocolate over the chantilly for garnish.

BITTERSWEET CHOCOLATE SOUFFLéS

Bittersweet Chocolate Soufflés image

Categories Mixer Chocolate Egg Dessert Bake High Fiber Bastille Day Bon Appétit Maryland Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

Nonstick vegetable oil spray
10 ounces bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
5 large eggs, separated
1/3 cup plus 1 tablespoon sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons fresh lemon juice

Steps:

Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.

BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM

Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream image

Categories Chocolate Citrus Dessert Bake Christmas Grapefruit Orange Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Ingredients

Crust
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour
Filling
8 ounces bittersweet or semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
1 large egg yolk, room temperature
1/4 cup boiling water
Jasmine Whipped Cream (see recipe)
Candied Citrus Peel

Steps:

For crust:
Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
For filling:
Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

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