Heavenly Chocolate Honey Dip Food

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

HEAVENLY CHOCOLATE HONEY DIP

Steps:

• In a small bowl, combine all ingredients until well blended.
• Cover and chill until ready to serve.
• Serve with assorted fresh fruits (such as strawberries, pineapple chunks, kiwifruit rounds, grapes and apple wedges), assorted dried fruits (such as apricots, apples and pears), and/or with chunks of angel food cake.

HEAVENLY CHOCOLATE DELIGHT

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

HEAVENLY CHOCOLATE ESPRESSO SPREAD

Steps:

• Beat cream cheese until light.
• In bowl, combine cocoa through sugar.
• Fold in cream cheese.
• Stir in vanilla.
• Chill for several hours in refrigerator.

CHICKEN WINGS.... WITH A SESAME HONEY DIP

Steps:

• Preheat oven to 425°F
• Mix all the honey dip ingredients well. Refrigerate or set aside to serve at room temperature.
• CHICKEN: Mix mayo, ground mustard, onion and garlic powder in a medium bowl. Add chicken pieces, mixing to coat, and set aside.
• Mix crumbs and sesame seeds together in another bowl (or a plastic grocery bag for ease).
• Coat chicken pieces (one at a time) with the breadcrumb mixture and place them onto baking sheet. Bake 20-25 minutes or until done and lightly brown. Serve with honey dipping sauce.
• TO TOAST SESAME SEEDS: Place seeds in a non-stick saute' pan over medium heat. Heat, stirring occasionally, for 4-5 minutes or until seeds are toasted. Do not walk away as once they begin to brown, they do so rather quickly.

SESAME CHICKEN WITH HONEY DIP

Steps:

• Mix mayonnaise, dry mustard and minced onion; set aside. Mix crumbs and sesame seeds.
• Coat chicken with mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake at 425 degrees for 12 minutes or until lightly browned.
• Serve hot with dip.
• Honey Dip: 1 cup mayonnaise 2 Tbsp. honey Mix ingredients.