Chocolate Velvet Heaven Food

CHOCOLATE VELVET DESSERT

Steps:

• 1. IN A SMALL BOWL COMBINE WAFER CRUMBS AND SUGAR; STIR IN BUTTER. PRESS ONTO BOTTOM AND 1 1/2 INCHES UP SIDES OF 9 IN. GREASED SPRINGFORM PAN. BAKE 350 DEGREES FOR 10 MINUTES. COOL ON WIRE RACK.
• 2. MELT CHOCOLATE CHIPS IN HEAVEY SAUCEPAN; STIR TILL SMOOTH, LET COOL.
• 3. IN LARGE MIXING BOWL COMBINE EGG YOLKS, WHIPPING CREAM, AND VANILLA; BEAT WELL. GRADUALLY STIR 1/3 OF CREAM MIXTURE INTO THE MELTED CHOCOLATE UNTIL BLENDED.GRADUALLY STIR IN REMAINING CREAM MIXTURE. POUR ONTO CRUST.
• 4. PLACE PAN ON BAKING SHEET; BAKE 350 FOR 45-50 MINUTES OR CENTER IS ALMOST SET. COOL ON WIRE RACK 10 MINUTES. RUN KNIFE AROUND EDGE OF PAN. COOL 1 HOUR LONGER. REFRIGERATE OVER NIGHT.
• 5. FROSTING
• 6. IN A MIXING BOWL CREAM BUTTER. COMBINE CONFECTIONERS SUGAR AND COCOA; ADD TO BUTTER WITH ENOUGH MILK TO ACHIEVE FROSTING CONSISTENCY. PIPE INTO CENTER OF DESERT.

CHOCOLATE VELVET

Steps:

• If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
• Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR.
• The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color.
• Fold in whipped cream.
• Spoon into crust. Refrigerate for at least 2 hours or until firm.
• Top with sweetened whipped cream, chocolate curls, nuts, or cherries. (Optional, but so pretty!)

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream . Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls, and nuts.

GORDON'S CHOCOLATE VELVET

Steps:

• For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
• Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
• Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
• When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
• Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
• Melt the white chocolate as before, then mix into the crushed wafers.
• Peel the mango using a sharp knife. Cut off 18 thin slices.
• Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

CHOCOLATE VELVET HEAVEN

Steps:

• Cake: 1. Melt chocolate and butter, stir until smooth. 2. Separate the eggs into yolks and whites. 3. In a separate bowl, beat the egg whites stiff, then gradually beat in the sugar. 4. Mix the flour and egg yolks into the chocolate. 5. Fold the chocolate into the egg whites, blending thoroughly. 6. Pour into a greased and floured pan. 7. Bake at 350 for about 20 minutes, or until tester comes out clean. 8. Cool in pan for 10 minutes. 9. Finish cooling upside down. Icing: 1. Melt chocolate and water, stirring until smooth. 2. Add butter. 3. Cool to thicken. 4. Pour over cooled cake.