Johnny Iuzzinis Chocolate Soup Food

JOHNNY IUZZINI'S CHOCOLATE SOUP

Johnny Iuzzini's Chocolate Soup image

Categories Chocolate Dessert Cocktail Party Valentine's Day Chill Engagement Party Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 on its own or 16 as part of a "fourplay"

Number Of Ingredients 11

Ingredients

For the Cocoa Puffs:
8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
1 cup (7 g) Cocoa Puffs
For the Chocolate Soup (makes about 4 1/2 cups):
4 cups (960 g) milk
4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped
For the Devon Foam:
2/3 cup heavy cream
1/2 cup Devon cream (available at gourmet markets and specialty stores)
1/2 cup milk, plus additional if needed

Steps:

For the Cocoa Puffs:
Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
For the Chocolate Soup (makes about 4 1/2 cups):
Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
For the Devon Foam:
Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
To Serve:
Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

JOHNNY IUZZINI'S SIMPLE SYRUP

Johnny Iuzzini's Simple Syrup image

This simple syrup recipe from pastry chef Johnny Iuzzini's "Dessert FourPlay" is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.

Provided by Martha Stewart

Yield Makes about 2 1/2 cups

Number Of Ingredients 1

Ingredients

2 cups sugar

Steps:

Bring sugar and 2 cups water to a boil in a saucepan over medium heat and cook, stirring, until sugar has dissolved. Let cool completely.

JOHNNY IUZZINI'S CHOCOLATE GANACHE

Johnny Iuzzini's Chocolate Ganache image

This recipe for chocolate ganache is courtesy of Johnny Iuzzini.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes enough for one Buche de Noel

Number Of Ingredients 2

Ingredients

12 1/2 ounces bittersweet chocolate, finely chopped
2 cups heavy cream

Steps:

Place chocolate in a large heatproof bowl. Bring heavy cream to a boil in a small saucepan. Add 1/4 of the cream to the chocolate and stir with a spatula until the chocolate begins to melt. Continue adding the cream, in three batches, stirring after each addition, until the chocolate is melted and the mixture is smooth and shiny. Place plastic wrap directly on the surface and keep at room temperature until ready to use.

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