I'm going to my bf for XMas he lives in LA I am traveling from NYC. We are going to his best friends for XMas eve. Last year I brought chocolate covered strawberries. They were a success and I will make them again. However I would like to make something else as well. Here lies my problem my bf has no baking equipment, not even a hand electric mixer. Do I bring one of mine? or I need ideas that can be made by hand mixing, etc. Candies?
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Need ideas please...
- Thread starter suz
- Start date
Hi suz - was just on my way out when I saw your post. I have a killer recipe for
dark chocolate mousse. Can all be done on the stovetop, and you can use a handheld mixer. Maybe you can bring a handheld mixer with you? Or you can whip the cream and egg whites with a wire whisk - lots of people do that, although, I've never had luck doing it that way. Do you want me to post it?
dark chocolate mousse. Can all be done on the stovetop, and you can use a handheld mixer. Maybe you can bring a handheld mixer with you? Or you can whip the cream and egg whites with a wire whisk - lots of people do that, although, I've never had luck doing it that way. Do you want me to post it?
What about truffles. Here are some recipes I like alot. Rec: Robert Linxe's Chocolate Truffles
Robert Linxe's Chocolate Truffles
11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times — he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream. Pour the cream over the chocolate, mashing any big pieces with a wooden spoon. Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator.
Makes about 60 truffles (do not double recipe).
Source: 2/01 Gourmet
http://www.epicurious.com/recipes/food/views/Robert-Linxes-Chocolate-Truffles-104655
Robert Linxe's Chocolate Truffles
11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times — he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream. Pour the cream over the chocolate, mashing any big pieces with a wooden spoon. Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator.
Makes about 60 truffles (do not double recipe).
Source: 2/01 Gourmet
http://www.epicurious.com/recipes/food/views/Robert-Linxes-Chocolate-Truffles-104655
Rec: Trio of Chocolate Truffles
Trio of Chocolate Truffles
by Laurie Schobelock, Miami, FL
"I like to keep sweets on hand during the holidays just in case someone drops in," says Laurie Schielock of Miami, Florida. "My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne."
Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like.
Yield: Makes about 30 truffles
ingredients
2/3 cup whipping cream
1 (12-ounce) package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios
preparation
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
Source: 12/99 Bon Appetit
http://www.epicurious.com/recipes/food/views/Trio-of-Chocolate-Truffles-102705
Trio of Chocolate Truffles
by Laurie Schobelock, Miami, FL
"I like to keep sweets on hand during the holidays just in case someone drops in," says Laurie Schielock of Miami, Florida. "My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne."
Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like.
Yield: Makes about 30 truffles
ingredients
2/3 cup whipping cream
1 (12-ounce) package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios
preparation
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
Source: 12/99 Bon Appetit
http://www.epicurious.com/recipes/food/views/Trio-of-Chocolate-Truffles-102705
Rec: Truffles Au Cocolat
Truffles Au Cocolat
Makes 64 or More Truffles
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces
2 large egg yolks, at room temperature
1/2 cup boiling water or freshly brewed espresso
1/2 cup premium unsweetened cocoa powder (natural or Dutch-process)
special equipment:
an 8-inch square baking pan
fine-mesh strainer
instant-read thermometer
Line the bottom and sides of a baking pan with parchment paper or foil. Set aside.
Place the chocolate and butter in a medium heatproof bowl in a wide skillet of barely simmering water over low heat. Stir frequently until the chocolate and butter are almost completely melted and smooth. Remove the bowl and stir with a spatula to complete the melting. Set aside. Leave the heat under the skillet on low.
Place the egg yolks in a small heatproof (preferably stainless steel) bowl, and stir in the boiling water.
Place the bowl in the skillet and stir constantly with a heatproof spatula, sweeping the bottom of the bowl to prevent the eggs from scrambling, until the mixture registers 160 degrees F on an instant-read thermometer. (You will have to remove the bowl from the skillet to take the temperature.)
For safety, rinse the thermometer stem in the simmering water to sterilize it after each reading. When the yolk mixture is ready, scrape it immediately over the melted chocolate. Stir gently (without whisking or beating) until completely blended and smooth. Pour the mixture through a fine-mesh strainer into the lined pan and spread it evenly. Cover and chill until firm, at least two hours.
Put the cocoa in a medium bowl. Remove the truffle pan from the refrigerator and use the liner to transfer the truffle sheet to a cutting board. Allow it to soften until you can cut it without cracking, about 30 minutes if the mixture is very hard. Invert the sheet and peel the liner. Cut the truffles into squares 1-inch or smaller and toss them in the bowl of cocoa powder. You can leave the truffles square or dust your hands with cocoa and roll them into balls. (Store the truffles tightly covered for up to 2 weeks in the refrigerator or freeze for up to 3 months.) Remove from the refrigerator about 20 minutes before serving to soften slightly.
Chocolate Notes: You can use standard bittersweet or semisweet chocolate (without a percentage on the label), or any marked 50 percent to 62 percent.
To use chocolate marked 64 percent to 66 percent instead of standard bittersweet: Use 12 ounces chocolate, and increase the butter to 12 tablespoons (1 1/2 sticks). Dissolve 1 tablespoon of sugar in the hot water before adding it to the egg yolks.
To use chocolate marked 66 percent to 72 percent instead of standard bittersweet: Use 11 ounces of chocolate, and increase the butter to 12 tablespoons (1-1/2sticks). Dissolve 1/4 cup sugar in the boiling water before adding it to the egg yolks.
Pat’s note: These truffles are delicious. Found the recipe online in this article. http://www.cbsnews.com/stories/2003/12/11/earlyshow/living/recipes/main588139.shtml
Truffles Au Cocolat
Makes 64 or More Truffles
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces
2 large egg yolks, at room temperature
1/2 cup boiling water or freshly brewed espresso
1/2 cup premium unsweetened cocoa powder (natural or Dutch-process)
special equipment:
an 8-inch square baking pan
fine-mesh strainer
instant-read thermometer
Line the bottom and sides of a baking pan with parchment paper or foil. Set aside.
Place the chocolate and butter in a medium heatproof bowl in a wide skillet of barely simmering water over low heat. Stir frequently until the chocolate and butter are almost completely melted and smooth. Remove the bowl and stir with a spatula to complete the melting. Set aside. Leave the heat under the skillet on low.
Place the egg yolks in a small heatproof (preferably stainless steel) bowl, and stir in the boiling water.
Place the bowl in the skillet and stir constantly with a heatproof spatula, sweeping the bottom of the bowl to prevent the eggs from scrambling, until the mixture registers 160 degrees F on an instant-read thermometer. (You will have to remove the bowl from the skillet to take the temperature.)
For safety, rinse the thermometer stem in the simmering water to sterilize it after each reading. When the yolk mixture is ready, scrape it immediately over the melted chocolate. Stir gently (without whisking or beating) until completely blended and smooth. Pour the mixture through a fine-mesh strainer into the lined pan and spread it evenly. Cover and chill until firm, at least two hours.
Put the cocoa in a medium bowl. Remove the truffle pan from the refrigerator and use the liner to transfer the truffle sheet to a cutting board. Allow it to soften until you can cut it without cracking, about 30 minutes if the mixture is very hard. Invert the sheet and peel the liner. Cut the truffles into squares 1-inch or smaller and toss them in the bowl of cocoa powder. You can leave the truffles square or dust your hands with cocoa and roll them into balls. (Store the truffles tightly covered for up to 2 weeks in the refrigerator or freeze for up to 3 months.) Remove from the refrigerator about 20 minutes before serving to soften slightly.
Chocolate Notes: You can use standard bittersweet or semisweet chocolate (without a percentage on the label), or any marked 50 percent to 62 percent.
To use chocolate marked 64 percent to 66 percent instead of standard bittersweet: Use 12 ounces chocolate, and increase the butter to 12 tablespoons (1 1/2 sticks). Dissolve 1 tablespoon of sugar in the hot water before adding it to the egg yolks.
To use chocolate marked 66 percent to 72 percent instead of standard bittersweet: Use 11 ounces of chocolate, and increase the butter to 12 tablespoons (1-1/2sticks). Dissolve 1/4 cup sugar in the boiling water before adding it to the egg yolks.
Pat’s note: These truffles are delicious. Found the recipe online in this article. http://www.cbsnews.com/stories/2003/12/11/earlyshow/living/recipes/main588139.shtml
Rec: Bittersweet Chocolate Truffles
Bittersweet Chocolate Truffles
8 oz. bittersweet or semisweet chocolate, chopped fine
6 tbsp (3/4 stick) unsalted butter, cut into small pieces
1 egg yolk, at room temperature
1/4 cup boiling water
1/3 cup unsweetened Dutch process cocoa powder
To make the truffles, place the chocolate and butter in a 4- to 6-cup heatproof bowl set in a wide skillet of barely simmering water over low heat. Stir frequently until the chocolate and butter are completely melted and smooth. Remove the bowl and set aside. Leave the skillet on low.
Place the egg yolk in a small bowl. Gradually whisk in the boiling water. Place the bowl in the skillet and stir constantly until the yolk mixture thickens slightly to the consistency of light cream and registers between 160º and 165º on an instant-read thermometer. Remove from the skillet and scrape the yolk mixture immediately over the melted chocolate.
Stir gently, without whisking or beating, just until the egg is completely incorporated and the mixture is smooth. Pour through a fine strainer into a clean bowl. Cover and chill until firm, 2 hours or more. (Pat’s note: I did a quicker chill setting the bowl in a larger bowl of ice water...worked well, took about 20 minutes.)
To form the truffles, remove the truffle mixture from the refrigerator and allow it to soften about 30 minutes if the mixture is very hard. Pour cocoa into a pie plate. Dip a melon baller or small spoon into a glass of hot water, wipe off the excess water, and scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Pinch the truffle into shape with your fingers if necessary; it should not be perfectly round. Deposit the truffle into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles with cocoa. Store truffles, tightly covered and refrigerated, up to 2 weeks or freeze up to 3 months.
Variation: Bittersweet Mint Truffles. Add 1 tsp peppermint extract to the melted chocolate with the egg mixture.
Source: A Year in Chocolate, Four Seasons of Unforgettable Desserts, Alice Medrich Notes from the cookbook: “These are still my favorite chocolate truffles, but the original recipe, from Cocolat, included raw egg. Here the egg is adequately heated to prevent salmonella. The truffles are as good as ever. A dozen or so nestled into a gold foil bag tied with a pretty ribbon is a popular teacher gift at Christmas. My daughter gets excellent grades.”
Pat’s notes: When I first made this recipe I didn’t have time to wait 2 hours for the truffle mixture to chill so I set the bowl into a larger bowl of ice water and kinda spread the mixture up the sides so it would cool quicker. It worked great.
Bittersweet Chocolate Truffles
8 oz. bittersweet or semisweet chocolate, chopped fine
6 tbsp (3/4 stick) unsalted butter, cut into small pieces
1 egg yolk, at room temperature
1/4 cup boiling water
1/3 cup unsweetened Dutch process cocoa powder
To make the truffles, place the chocolate and butter in a 4- to 6-cup heatproof bowl set in a wide skillet of barely simmering water over low heat. Stir frequently until the chocolate and butter are completely melted and smooth. Remove the bowl and set aside. Leave the skillet on low.
Place the egg yolk in a small bowl. Gradually whisk in the boiling water. Place the bowl in the skillet and stir constantly until the yolk mixture thickens slightly to the consistency of light cream and registers between 160º and 165º on an instant-read thermometer. Remove from the skillet and scrape the yolk mixture immediately over the melted chocolate.
Stir gently, without whisking or beating, just until the egg is completely incorporated and the mixture is smooth. Pour through a fine strainer into a clean bowl. Cover and chill until firm, 2 hours or more. (Pat’s note: I did a quicker chill setting the bowl in a larger bowl of ice water...worked well, took about 20 minutes.)
To form the truffles, remove the truffle mixture from the refrigerator and allow it to soften about 30 minutes if the mixture is very hard. Pour cocoa into a pie plate. Dip a melon baller or small spoon into a glass of hot water, wipe off the excess water, and scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Pinch the truffle into shape with your fingers if necessary; it should not be perfectly round. Deposit the truffle into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles with cocoa. Store truffles, tightly covered and refrigerated, up to 2 weeks or freeze up to 3 months.
Variation: Bittersweet Mint Truffles. Add 1 tsp peppermint extract to the melted chocolate with the egg mixture.
Source: A Year in Chocolate, Four Seasons of Unforgettable Desserts, Alice Medrich Notes from the cookbook: “These are still my favorite chocolate truffles, but the original recipe, from Cocolat, included raw egg. Here the egg is adequately heated to prevent salmonella. The truffles are as good as ever. A dozen or so nestled into a gold foil bag tied with a pretty ribbon is a popular teacher gift at Christmas. My daughter gets excellent grades.”
Pat’s notes: When I first made this recipe I didn’t have time to wait 2 hours for the truffle mixture to chill so I set the bowl into a larger bowl of ice water and kinda spread the mixture up the sides so it would cool quicker. It worked great.
Rec: Petite Brownie Bites If you don't mind cheating a little, these brownie bites are really nice.
I'll try to post a photo of the finished brownie bites later on tonight.
I believe the Los Angeles area has Safeway stores and they carry a product in their bakery section called Petite Brownie Bites, by Sugar Bowl Bakery (sometimes Costco has them too)...see the link for a photo. It's an easy, great dessert when you're in a hurry. Here's what you do:
Place the petite brownie bites on a cooling rack over a sheet pan, spoon or pour ganache over each brownie bite, letting it drip down onto the sheet pan below. Top with a raspberry before the chocolate hardens completely (or maybe some of the candied cranberries posted recently).
This is the ganache recipe I've been using. You may not need all of it.
Ganache
http://www.epicurious.com/recipes/food/views/GANACHE-109253
2003 by Toba Garrett This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
1 1/2 cups (12 fl oz or 360 ml) heavy cream
1 lb (454 g) semisweet or bittersweet dark chocolate
1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups
http://www.sugarbowlbakery.com/framework/content/uploads/PetiteBrownieBites.pdf
http://www.sugarbowlbakery.com/framework/content/uploads/PetiteBrownieBites.pdf
I'll try to post a photo of the finished brownie bites later on tonight.
I believe the Los Angeles area has Safeway stores and they carry a product in their bakery section called Petite Brownie Bites, by Sugar Bowl Bakery (sometimes Costco has them too)...see the link for a photo. It's an easy, great dessert when you're in a hurry. Here's what you do:
Place the petite brownie bites on a cooling rack over a sheet pan, spoon or pour ganache over each brownie bite, letting it drip down onto the sheet pan below. Top with a raspberry before the chocolate hardens completely (or maybe some of the candied cranberries posted recently).
This is the ganache recipe I've been using. You may not need all of it.
Ganache
http://www.epicurious.com/recipes/food/views/GANACHE-109253
2003 by Toba Garrett This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
1 1/2 cups (12 fl oz or 360 ml) heavy cream
1 lb (454 g) semisweet or bittersweet dark chocolate
1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups
http://www.sugarbowlbakery.com/framework/content/uploads/PetiteBrownieBites.pdf
http://www.sugarbowlbakery.com/framework/content/uploads/PetiteBrownieBites.pdf
How about Marilyn's Dyslexic Chocolate Sauce with some good vanilla ice cream? Her sauce
is fantastic.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=100382
is fantastic.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=100382
Fondue is another idea - Here's Alice Medrich's Chocolate Mardi Gras Fondue:
CHOCOLATE MARDI GRAS FONDUE
“I have never seen anyone dip anything (even a finger) in chocolate without a smile. Although this festive, simple party dessert is a year-round opportunity to use the season’s best and ripest fruit, I am partial to the time between darkest winter and early spring, when citrus fruit and bananas and dried fruits cry out for chocolate.”
Serves 6 to 8
INGREDIENTS: *(See note below)
10 ounces bittersweet or semisweet chocolate, chopped into small pieces
1/2 to 3/4 cup milk, half-and-half, or heavy cream
OR
1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Ideas for dipping:
Kumquats or segments of seedless clementines, oranges, or ruby grapefruit
Chunks of pineapple
Chunks of fresh coconut or large curls of dried coconut
Chunks of banana
Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries
Strips of good-quality candied orange, grapefruit or lemon peel
Cubes of pound cake or angel food cake, or toasted cubes of
brioche or challah
Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels
Marshmallows or meringues
Toasted shaved almonds (to sprinkle on after dipping)
Tip: If possible, separate the citrus into segments without breaking the membrane. If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F., then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
DIRECTIONS:
To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes. Stir until smooth. Add more liquid if the sauce seems too thick or look curdled. Remove from the heat and stir in the vanilla. Use warm fondue immediately or set aside until needed and rewarm briefly.
Choose a selection of fruit and other dippables, with an eye to variety of color, flavor and texture. And don’t forget to include some children’s favorites as well, Arrange on a platter or in pretty bowls.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50 percent) power or set in a pan of barely simmering water. Leftover sauce keeps several days in the refrigerator. It is a perfect topping for ice cream.
*Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using. For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter. For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for. Butter or cream results in a softer, mellower chocolate flavor.
From: A Year in Chocolate: Four Seasons of Unforgettable Desserts
By Alice Medrich
CHOCOLATE MARDI GRAS FONDUE
“I have never seen anyone dip anything (even a finger) in chocolate without a smile. Although this festive, simple party dessert is a year-round opportunity to use the season’s best and ripest fruit, I am partial to the time between darkest winter and early spring, when citrus fruit and bananas and dried fruits cry out for chocolate.”
Serves 6 to 8
INGREDIENTS: *(See note below)
10 ounces bittersweet or semisweet chocolate, chopped into small pieces
1/2 to 3/4 cup milk, half-and-half, or heavy cream
OR
1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Ideas for dipping:
Kumquats or segments of seedless clementines, oranges, or ruby grapefruit
Chunks of pineapple
Chunks of fresh coconut or large curls of dried coconut
Chunks of banana
Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries
Strips of good-quality candied orange, grapefruit or lemon peel
Cubes of pound cake or angel food cake, or toasted cubes of
brioche or challah
Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels
Marshmallows or meringues
Toasted shaved almonds (to sprinkle on after dipping)
Tip: If possible, separate the citrus into segments without breaking the membrane. If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F., then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
DIRECTIONS:
To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes. Stir until smooth. Add more liquid if the sauce seems too thick or look curdled. Remove from the heat and stir in the vanilla. Use warm fondue immediately or set aside until needed and rewarm briefly.
Choose a selection of fruit and other dippables, with an eye to variety of color, flavor and texture. And don’t forget to include some children’s favorites as well, Arrange on a platter or in pretty bowls.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50 percent) power or set in a pan of barely simmering water. Leftover sauce keeps several days in the refrigerator. It is a perfect topping for ice cream.
*Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using. For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter. For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for. Butter or cream results in a softer, mellower chocolate flavor.
From: A Year in Chocolate: Four Seasons of Unforgettable Desserts
By Alice Medrich