BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
BITTERSWEET CHOCOLATE SOUFFLé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 29 grams, TransFat 1 gram
EARL GREY-SPIKED CHOCOLATE TRUFFLES
Truffles are actually a fungus that grows under ground at the base of trees, but these chocolate treats are meant to look like the dirt covered real truffle but be chocolate through and through. Virgin pigs are used to sniff the real thing out but these can be easily sensed by any chocolate lover (virgin or not!). We've noticed some interesting behavior among people who are lucky enough to eat these often ? our regulars at Tru. Just the word "truffles" is enough to make these chocolate lovers' nostrils twitch with excitement, like a truffle hound on the scent. While waiting for the dessert course, they start bouncing with anticipation. And when they actually spot the lovely cocoa-covered rounds heading for the table, well...we don't want to embarrass our customers. Try them for yourself and see what happens. These are undoubtedly the best truffles we've ever had, only excepting those of the masters at the Bernachon pastry shop in Lyon, who created the mixture of chocolate and creme fraiche that they are based on. When Gale was apprenticing at the Bernachon bakery, she used to eat these at night in her hotel room, one after another, trying to figure out how the Bernachons made them so wonderful. Making truffles is simple and fun, especially when you're dipping them in chocolate and nestling them in cocoa powder -- but don't forget to start the process a few days ahead.
Provided by Food Network
Categories dessert
Time 13h20m
Yield about 60 pieces
Number Of Ingredients 5
Steps:
- In a saucepan, combine the creme fraiche and tea and bring to a boil over medium heat. As soon as it boils, turn off the heat.
- Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not hard.
- The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" (like Hershey's Kisses) of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
- In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides.
- Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. (You can sift the unused cocoa and use it for another purpose.)
- Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.
BITTERSWEET CHOCOLATE SOUFFLé
Categories Mixer Chocolate Egg Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter a 6-cup soufflé dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim.
- In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.
- In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl.
- In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Soufflé may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of soufflé. Put cold soufflé in preheated oven. Bake soufflé in middle of oven 30 to 35 minutes, or until firm and set in center.
- Carefully remove collar from soufflé dish and sift confectioners' sugar over soufflé. Serve soufflé immediately with whipped cream.
INTENSELY BITTERSWEET CHOCOLATE SOUFFLES
While some versions of souffles do indeed require a light touch, the following recipe for individual chocolate souffles is forgiving and pretty much foolproof. Recipe by Alice Medrich
Provided by Chef Kate
Categories Dessert
Time 36m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If you're baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees.
- Butter the 6oz ramekins and dust the insides with sugar.
- Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Remove the bowl from the water bath and whisk in the egg yolks.
- (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
- In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
- Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
- Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
- Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
- (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the soufflés on a cookie sheet.
- Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the soufflés have been refrigerated.
- Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
- Transfer to a serving bowl and refrigerate until ready serve.
- When they are done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
- Pass the whipped topping separately.
- NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
- There is no need to make other changes in the recipe.
- After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
- Tilt and hold that ramekin over another as if you were going to transfer the sugar.
- Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
- Repeat.
- Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
- If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
- Underbeating egg whites is always better than overbeating them.
- You want to beat the whites until they're no longer yellow and translucent.
- To get a bigger rise, fill the ramekins higher than suggested.
- This will mean that you will have one or two fewer soufflés.
- Don't worry about underbaking or overbaking this recipe- The souffles will still taste good.
BITTERSWEET CHOCOLATE SAUCE
Make and share this Bittersweet Chocolate Sauce recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
- Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
- Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.
- Serve warm.
- NOTE: To reheat, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.
Nutrition Facts : Calories 476.4, Fat 42.2, SaturatedFat 26.2, Cholesterol 143.6, Sodium 498.4, Carbohydrate 25.7, Fiber 3.6, Sugar 8.6, Protein 6
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- Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.
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- Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.
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