FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
INA GARTEN'S CHOCOLATE CAKE RECIPE
Recipe developer Kate Shungu of Gift of Hospitality has taken Ina Garten's chocolate cake recipe and given it quite the twist.
Provided by Kate Shungu,Mashed Staff
Categories dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of two 8-inch round cake pans with parchment paper, then grease the parchment paper and sides with cooking spray.
- Place the flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon of salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.
- In another bowl, whisk together the buttermilk, oil, eggs, 1 teaspoon vanilla, and coffee. With the mixer on low, pour the wet ingredients into the dry ingredients, and mix just until combined. Scrape the bowl with a spatula to ensure all of the ingredients are mixed.
- Divide the batter between the two prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let the cakes cool for 30 minutes. Run a knife along the edges of the cakes, and invert the cakes onto a wire rack to finish cooling. The tops will sink a little in the center - that's okay!
- When the cakes are cool, prepare the buttercream by placing the butter and Nutella in a large bowl. Mix on medium with a hand mixer until light and fluffy. Add the milk, 1 teaspoon vanilla, and 1/8 teaspoon salt, and mix until combined. Add the powdered sugar, 1 cup at a time, until the frosting is thick.
- Place one layer on a cake stand or serving platter. Spoon the raspberry jam over the top and spread it with a knife or offset spatula, leaving ¼ inch of space on the edges of the cake.
- Top the jam with 1 cup of Nutella buttercream, and spread it gently. Place the second layer on top, and spread the remaining buttercream over the top and sides of the cake.
- Cut into slices and serve at room temperature.
Nutrition Facts : Calories 778 calories, Carbohydrate 116 g carbohydrates, Cholesterol 77 mg cholesterol, Fat 34 g fat, Fiber 4 g fiber, Protein 6 g protein, SaturatedFat 18 g saturated fat, ServingSize 0 g, Sodium 490 mg, Sugar 94 g, TransFat 1 g
BAREFOOT CONTESSA'S HOT CHOCOLATE
This sounds so delicious! The Barefoot Contessa recommends using Valrhona (French) or Callebaut (Belgain) brands of high quality chocolate for this so splurge!
Provided by Oolala
Categories Beverages
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk and half and half in a saucepan on medium heat to just below the simmering point.
- Remove the pan from the heat and add both types of chocolate.
- When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
- Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.
Nutrition Facts : Calories 418, Fat 27.3, SaturatedFat 16.8, Cholesterol 66.5, Sodium 137.8, Carbohydrate 32.8, Fiber 1, Sugar 25.8, Protein 10.6
CHOCOLATE MOUSSE
Steps:
- Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.
CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN
Make and share this Chocolate Mousse - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
- Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
- Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
- Decorate with sweetened whipped cream just before serving.
CHOCOLATE ORANGE MOUSSE
Provided by Ina Garten
Categories dessert
Time 20h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
- Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
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DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN | …
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4/5 Category Chocolate Cake
- Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
- In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
BAREFOOT CONTESSA | CHOCOLATE GANACHE CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
8 INA GARTEN RECIPES FOR THE CHOCOLATE LOVERS ...
From hungryforever.com
Estimated Reading Time 2 mins
- Baked Chocolate Pudding. This sinful pudding and brownie hybrid is special. Ina whipped up the gooey chocolate-centered dessert for the couple’s 40 wedding anniversary.
- Beatty’s Chocolate Cake. A signature chocolate cake from the Garten kitchen, this one is rich on the inside and filthy rich on the outside. The currency here being chocolate, of course.
- New York Egg Cream. A lot like ice cream soda, the New York Egg Cream is one of the Gartens’ favorite retro diner preparations. Here’s how you can make some.
- Peanut Butter Chocolate Chunk Cookies. This scrumptious cookie is a part of Garten’s ‘comfort lunch’ selection along with the aforementioned New York Egg Cream.
- German Chocolate Cupcakes. Featured in the Barefoot Contessa episode titled ‘Birthday Surprise’, Garten baked these delicious cupcakes for her friend Dwyer Derrig.
- Deeply Chocolate Gelato. Where there’s chocolate, there’s gelato. The recipe was featured in the Barefoot Contessa episode where Ina cranked up the taste game of everyday favorites.
- Chocolate Espresso Cheesecake with Ganache. Served to the original Barefoot Contessa storeowner, this cheesecake with ganache was a “trip down memory lane lunch” for Garten.
- Chocolate Orange Mousse. With just the right amount of coco and the perfect measure of tangerine to graze the sweet, this mousse is the best way to seal your dinner with some chocolate.
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