CHOCOLATE-CARAMEL DOMES
Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
- Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
- Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
- For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
- Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
- For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
- Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
- Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
FLEUR DE SEL CHOCOLATE CHIP BLONDIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 55m
Yield about 48 squares
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
- Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
- Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.
- Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.
- Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)
CHOCOLATE DOME WITH SUMMER BERRY COMPOTE
These are all professional pastry chefs' recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These recipes have not been tested in the Food Networks kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Provided by Food Network
Categories dessert
Time 19h
Yield 1 dome
Number Of Ingredients 46
Steps:
- Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.;
- Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.
- Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 16 pieces of candy
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
- In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
- In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
- When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
- When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Prep the pan.
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
- Boil the sugar.
- In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
- Heat the cream.
- In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
- Finish the caramel.
- When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
- Fill the pan.
- Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
- Cut the caramel.
- When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
- Roll it up.
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
- Cut into pieces.
- Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
- Wrap the candies.
- Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
More about "milk chocolate dome with caramel cream fleur de sel and pistachio crunch ice cream food"
CHOCOLATE CARAMEL WITH FLEUR DE SEL - FOOD NETWORK …
Web Oct 29, 2009 Preheat oven to 350 degrees F. Step 3. Roll chocolate shortbread on a flat surface, approximately 3mm-thick. Cut circles and carefully line tart shell or rings. Line shell with a coffee filter and fill with …
From foodnetwork.ca
From foodnetwork.ca
CHOCOLATE CAKE WITH FLEUR DE SEL CARAMEL FILLING - BON …
Web Aug 4, 2008 Step 1. Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high ...
From bonappetit.com
From bonappetit.com
MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND …
Web Get Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; …
From shanlabar.com
From shanlabar.com
CAROUSEL FROZEN TREATS - TRIPADVISOR
Web Sep 8, 2019 Carousel Frozen Treats. Unclaimed. Review. Save. Share. 115 reviews #2 of 15 Quick Bites in Warrenton $ Dessert American Fast Food. 346 Waterloo St, …
From tripadvisor.com
From tripadvisor.com
EASYCHOCOLATEMOUSSE RECIPES
Web Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth. Divide the mixture between 4 …
From findrecipes.info
From findrecipes.info
MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL …
Web Apr 22, 2018 - Get Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream Recipe from Food Network
From pinterest.com
From pinterest.com
MILK CHOCOLATE DOME WITH CARAMEL CREAM FLEUR DE SEL AND …
Web Steps: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Whisk together the flour, sugar, cocoa …
From findrecipes.info
From findrecipes.info
MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND …
Web Pistachio Nougatine: Oven (preheat to 350 degrees F) Large pot Parchment Food processor Vanilla Ice Cream: Sauce pan Mixing bowl Whisk Ladle Spoon Strainer Ice …
From conservationofeggs.blogspot.com
From conservationofeggs.blogspot.com
MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND …
Web 16 ounces heavy cream, plus 4 1/2 ounces cream; 4 1/2 ounces milk; 1 quart cream; 7 ounces butter; 9 ounces cream; 6 ounces butter; 1 quart milk; 1/2 quart cream; 3 egg …
From punchfork.com
From punchfork.com
MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND …
Web Mar 15, 2013 Ingredients. 16 ounces heavy cream, plus 4 1/2 ounces cream; 4 1/2 ounces milk.75 ounce sugar; 3 egg yolks; 16 ounces milk chocolate; 1/2 pound sugar; 4 …
From recipenet.org
From recipenet.org
FLEUR DE SEL CARAMEL ICE CREAM - WILLIAMS-SONOMA TASTE
Web Aug 1, 2012 In a saucepan over medium-high heat, combine milk and cream and bring to a boil. Remove from heat and set aside. In a heavy, deep saucepan over medium-high …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
FARM BOY™ FLEUR DE SEL CARAMEL DARK CHOCOLATE BAR (50 G)
Web Farm Boy™ Fleur De Sel Caramel Dark Chocolate Bar (50 g) Creamy caramel, smooth chocolate and just a dusting of sea salt. A sweet indulgence for the grown-up chocolate lover. Available in milk chocolate and dark chocolate varieties. Non GMO and Gluten free.
From farmboy.ca
From farmboy.ca
DAIM MINI MILK CHOCOLATE WITH CARAMEL - IKEA CA
Web DAIM MINI Milk chocolate with caramel Crunchy almond brittle bites with a delicate milk chocolate coating. The chocolates are individually wrapped for protection and a …
From ikea.com
From ikea.com
1% PARTLY SKIMMED CHOCOLATE MILK - 250 ML | MCDONALD'S CANADA
Web If you have questions about our food, please reach out to the McDonald’s Guest Relations Contact Centre at 1-888-424-4622. Thank you. Percent Daily Values (DV) are based on …
From mcdonalds.com
From mcdonalds.com
CARAMEL-FLEUR DE SEL ICE CREAM RECIPE | MYRECIPES
Web Gradually whisk about 3 cups hot caramel cream into egg yolks; add yolk mixture to saucepan, and whisk until well blended. Place pan over low heat, cooking until a …
From myrecipes.com
From myrecipes.com
WELCOME TO LOWES FOODS | YOUR TRUE HOMEGROWN GROCERY STORE
Web From chocolate to red velvet, whipped cream and mousse – your cake will be scrumptious, whatever you choose! The taste of butter will make your heart flutter. READ MORE. Be …
From lowesfoods.com
From lowesfoods.com
MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND …
Web Get Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love