CHARLOTTE AU CHOCOLAT
Provided by Molly O'Neill
Categories dessert
Time 4h40m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- In a double boiler set over simmering water, combine the chocolate, Kahlua and 1/3 cup of the cream. Cook, stirring occasionally, until the chocolate is melted. Transfer the mixture to a bowl and, one at a time, beat in the egg yolks. Dissolve the gelatin in 1 tablespoon of warm water and stir it in. Set aside.
- In a large bowl, combine the egg whites and salt and whip until very frothy. A little at a time, whip in 1/2 cup of the sugar. Continue to whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Refrigerate.
- Take 4 to 6 ladyfingers and trim them into "petals" with one rounded edge and one narrow, pointed end. Arrange them, domed side down, in the bottom of an 8-cup buttered charlotte mold, narrow ends pointing in and rounded ends pointed out. Trim the sides of another 12 to 15 ladyfingers and set them upright, domed sides out, packing them as close together as possible.
- Pour the chocolate mixture into the mold. Using a serrated knife, trim the tops of the ladyfingers level with the filling. Refrigerate at least 4 hours. Invert onto a serving platter.
- Whip the remaining 2/3 cup of cream with the remaining 1/4 cup sugar until it holds soft peaks. Gradually whip in the cocoa. Place the cream in a pastry bag fitted with a star tube and pipe lines of cream between the ladyfingers and rosettes around the edge of the plate. Slice and serve.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 136 milligrams, Sugar 40 grams
CHARLOTTE AU CHOCOLAT
The perfect chocolate dessert; very rich. Must make at least 8 hours prior to serving. Very simple to make - please use the best chocolate you can afford - I use Callabeut, but you could use Lindt, Ghirardelli, Sharffenberger, etc. Will impress your friends...
Provided by P48422
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
- rum and oil.
- Stir until smooth; cool.
- One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
- In a separate bowl, stiffly beat the whties.
- Fold the whites into the chocolate.
- Leave in a cool place to set.
- To assemble the cake: Pour the milk and remaining 2 tsp.
- rum into a bowl.
- One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
- Fill with half the chocolate mousse.
- Cover with a layer of ladyfingers, then with the remaining mousse.
- Finish with another layer of ladyfingers.
- Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
- After unmolding, decorate if desired with swirls of sweetened whipped cream.
CHOCOLATE AND MACAROON CHARLOTTE: ST. EMILION AU CHOCOLAT
Steps:
- Lightly grease a 1-quart charlotte mold.
- Place the chocolate in a medium heat-proof bowl. In a small saucepan, scald the milk and sugar. Remove from the heat and pour over the chocolate. Stir to blend. Let cool, then beat in the egg yolks until smooth and shiny. Add the orange peel and beat to incorporate. Let cool completely.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff. Fold 1/2 of the whites into the chocolate mixture to lighten. Gently fold in the remainder.
- In a small bowl, combine the cognac and water. Dip the macaroons 1 at a time into the mixture, then layer across the mold, flat side down. Arrange additional macaroons up the sides of the mold, flat sides out. Spoon 1/2 of the chocolate mixture into the mold, and top with a layer of macaroons. Add the remaining chocolate mixture and top with the remaining macaroons.
- Cover with plastic wrap and place a plate on top. Place a weight (such as a large can or measuring cup filled with water) on the plate and refrigerate until set, at least 8 hours or overnight.
- To serve, remove the weight and plate and unwrap. Place a platter on top of the charlotte and invert, shaking slightly to release and remove the mold. Thinly slice. Garnish with chocolate shavings and serve.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and grease the paper. Set aside.
- In a bowl, mix together the almonds, 1 1/2 cups sugar, and wine.
- In a separate bowl, beat the egg whites until stiff. Whisk into the almond mixture. Transfer to a saucepan and over the barest heat, whisk to dry slightly. Remove from the heat and let cool.
- When cool, spoon tablespoons of the mixture onto the prepared sheet and flatten slightly. Sprinkle lightly with powdered sugar. Bake until crisp on the top rack of the oven, 15 to 20 minutes. Do not let brown.
- Remove from the oven and lift one end of the paper. Pour a small glass of water under the paper. (The resulting steam will loosen the macaroons.) Let sit for 2 minutes, then remove to a rack to cool.
PAIN AU CHOCOLAT- CHOCOLATE FILLED CROISSANTS
I loved these for breakfast from the bakery (baeckerei) when I was stationed in Germany. This pastry recipe DOES NOT USE purchased pastry dough. This is how you make this wonderfully fluffy, flaky, croissant dough at home, from scratch. I know The prep time is intimidating, but it includes all the time spent chilling the dough in between steps. It's a fantastic recipe to play around with when you have other things to cook or other chores to do, you just pull it out every half-hour or so, mess with it for five minutes, and then stick it back in the fridge! Tip 1: USE REAL BUTTER and good quality chocolate.It's so much better. Tip 2: The less you actually mess with the dough, the flakier it will be, so don't over-knead or over-roll! You can also replace the chocolate with hot fudge- the soft state of fudge before it has been beaten.
Provided by dracoinfans
Categories Breakfast
Time 5h20m
Yield 12 croissants, 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift together the flour and salt, then stir in the dry yeast.
- Rub the shortening into this mix with your fingertips. This is just like it sounds-rub it between your fingers, the flour will coat it, and it will break up into little bits-similar to cutting with a pastry cutter.
- Stir in the beaten egg and the water, forming a very soft dough.
- Knead for about three minutes, until the dough is just barely elastic (this means it pulls back to it's prior shape after you squeeze it.).
- Roll out on a lightly floured surface to a rectangle about 14 inches wide by 8 inches high, and a quarter inch thick. Cover the left two thirds of this rectangle with 1/4 c of the butter, then fold the right third (the part without butter) over the middle, then the left third over that, so there are now three layers of dough, with butter in between each layer. Roll the dough out again to 14x8, fold again, without butter, and roll out a third time.
- Wrap this rectangle and chill in the fridge for at least thirty minutes.
- Repeat steps five and six twice more, so you use all the butter.
- This time, when you pull it out, just fold and roll twice without adding butter then chill for another thirty minutes. At this point you can chill the dough up to overnight, or you can freeze for later use.
- When you pull it out, roll out the dough to about 20 inches wide by 10 inches tall, and then cut it into six strips wide. Cut each of these strips on the bias- into triangles.
- Brush each triangle with beaten egg, then place a chunk of chocolate at the wide end of each triangle, and then roll it up like a croissant.
- Place each croissant point-side down onto a greased baking sheet, cover and let proof (rise) in a warm place for about an hour.
- Heat oven to 425.
- Uncover, brush surfaces with beaten egg, and bake for 20 minutes, until that beautiful golden brown color.
Nutrition Facts : Calories 286.7, Fat 14.9, SaturatedFat 8.2, Cholesterol 65.8, Sodium 482.6, Carbohydrate 32.2, Fiber 1.3, Sugar 0.2, Protein 5.8
TARTE AU CHOCOLAT
Make and share this Tarte Au Chocolat recipe from Food.com.
Provided by Kates Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the flour, sugar and salt. Rub in the butter with your fingers. Add enough chilled water to make a dough. Refrigerate for at least 2 hours.
- In an saucepan, bring the cream slowly to a boil. Turn the heat down to the lowest setting and add chocolate in pieces. Stir until the chocolate has melted and made a smooth cream.
- Preheat the oven to 190°C.
- Roll the pastry and lay it out in a buttered tart mold. Cook the pastry until it is golden (around 15 minutes). Let it cool.
- Pour the chocolate filling into the tart crust. Cool the tart in the refrigerator. Take the tart out of the refrigerator at least 10 minutes before serving. Serve at room temperature.
Nutrition Facts : Calories 300.2, Fat 24.3, SaturatedFat 15.2, Cholesterol 76.2, Sodium 392.3, Carbohydrate 19.1, Fiber 0.4, Sugar 6.3, Protein 2.4
BISCUITS AU CHOCOLAT
This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century. SOURCE FARMER & FARMER
Provided by Chef Shadows
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat chocolate, sugar, & yolks together until thick & creamy.
- Fold in egg whites.
- Sift flour over mixture and fold in.
- Grease muffin tins.
- Fill half full with mixture.
- Bake at 325º F for 15-20 minutes or until tops are just firm.
- Cool before serving.
Nutrition Facts : Calories 270, Fat 7.8, SaturatedFat 4, Cholesterol 125.9, Sodium 80.4, Carbohydrate 44.8, Fiber 1.9, Sugar 33.8, Protein 8.7
CHOCOLATE CHARLOTTE
Make and share this Chocolate Charlotte recipe from Food.com.
Provided by jbe467
Categories Pie
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine gelatin and 1/4 cup cold water.
- Let stand for 5 minutes.
- Cook and stir over low heat until gelatin is dissolved; set aside.
- In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
- Stir in the 1/3 cup whipping cream until smooth.
- Stir in gelatin mixture and remove from heat.
- Cool to room temp, stirring occasionally.
- Line a souffle dish (1 1/2 qt) with plastic wrap.
- Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
- In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
- Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
- Gently fold chocolate mixture into whipped cream mixture.
- Spoon into ladyfinger lined dish; spread top evenly.
- Cover and refrigerate at least 4 hours or until set.
- To serve, invert dish onto serving platter and unmold charlotte.
- Carefully remove plastic wrap.
- Garnish with additional whipped cream and shaved chocolate.
Nutrition Facts : Calories 457.9, Fat 38.1, SaturatedFat 23.4, Cholesterol 153.1, Sodium 56.6, Carbohydrate 29.8, Fiber 3.3, Sugar 17.2, Protein 6.5
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