Tag: Chocolate

Mousse au chocolat aux noisettes et whisky

Natalie Hanson

This dessert can be made 1 or 2 days in advance. It improves if left to mature.

1/2 cup of hazelnuts, skinned, crushed and browned in 400°F oven
1 lb of semisweet chocolate cut into pieces
2 Tbsp of unsalted butter
1 cup of sugar
6 egg yolks
6 Tbsp of Scotch whisky
6 egg whites

Chantilly cream

1 cup of heavy cream
1/2 tsp of vanilla extract
2 Tbsp of confectioner’s sugar

  • In a double boiler combine the chocolate, butter and 1/2 cup of sugar.
  • Set on simmering water.
  • Let stand without stirring until the chocolate has melted.
  • If you stir it may stiffen and become unworkable.
  • Remove the bowl from the heat and stir in the egg yolks.
  • Stir in the hazelnuts and whisky.
  • Beat the egg whites with a whisk until stiff peaks form.
  • Gradually beat in the remaining sugar.
  • Whisk about 1/3 of the egg whites into the chocolate mixture.
  • Mix well since this step serves to lighten the chocolate mixture.
  • Gently fold the chocolate mixture into the rest of the egg whites.
  • Pour the mousse into serving bowls or glasses and refrigerate for 2 or 3 hours.
  • 1 hour before serving, prepare the Chantilly cream:
    • Combine the cream and vanilla.
    • Beat with a whisk until stiff peaks form and cling to the beater.
    • Add the sugar and continue beating for a few seconds.
  • Fit the cream in a pastry bag and decorate.

Soufflé au chocolat

Natalie Hanson

For 8 people use a buttered 2 quart soufflé dish, with 2 inch foil collar, or 2 smaller ones or individual ones.

7 oz. of sweet chocolate
3 teaspoons of instant coffee
1/3 cup of flour
2 cups of cold milk
1/2 teaspoons of vanilla
4 eggs separated + 2 egg whites
1/2 cup of sugar
Confectioners sugar

  • Combine the chocolate, the instant coffee and 5 Tbsp of water on top of double boiler.
  • Stir until smooth.
  • Put the flour in a saucepan and slowly add the milk to it.
  • Stir until smooth.
  • Add the vanilla and set over moderate heat. Stir constantly and bring to a boil.
  • Blend in the melted chocolate and remove from heat.
  • Stir the 4 egg yolks, one at a time, into the chocolate mixture.
  • Preheat oven to 375°F
  • Beat the 6 egg whites until soft peak stage, then slowly add the sugar to make a meringue-like mixture.
  • Stir some of the meringue into the chocolate mixture to lighten it.
  • Gently fold in the remaining meringue.
  • Pour into the buttered dish or dishes and bake in preheated oven for 25 to 30 minutes.
  • Sprinkle soufflé with confectioners’ sugar and serve immediately.

Mousse au chocolat

Natalie Hanson

4 egg yolks
1/4 cup of sugar
2 Tbsp of Cognac
6 oz of semisweet chocolat, cut in chunks
3 Tbsp of strong coffee
8 Tbsp of soft unsalted butter, cut in 1/2 inch pieces
4 egg whites
1/2 cup of heavy cream, whipped

  • In a mixing bowl, beat the egg yolks and the sugar until they are pale yellow and thick enough to form a ribbon.
  • Add the Cognac.
  • Cook on a double boiler for 3 or 4 minutes until the mixture thickens.
  • Cool by dipping the bowl in cold water.
  • In a heavy 1 quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly until the chocolate has dissolved.
  • Beat in the butter, one piece at a time, to make a smooth cream.
  • Add the chocolate mixture to the egg yolks.
  • Beat the egg whites until they form soft peaks on the wire.
  • Stir 1/4 of the egg whites into the chocolate mixture to lighten it.
  • Then, very gently fold in the remaining egg whites.
  • Spoon the mousse into dessert cups and refrigerate for at least 4 hours or until it has set.
  • Whip the chilled cream and decorate each cup before serving.

Mon gateau au chocolat

Natalie Hanson

Serves 8 to 10.

12 oz of bittersweet chocolate (preferably Lindt or Tobler)
2/3 cup of unsalted butter
3/4 cup of granulated sugar
5 large eggs, separated
1/3 cup of unbleached all-purpose flour
2 tsp of confectioner’s sugar for decoration

  • Preheat oven to 350°F.
  • Butter a 9-inch springform pan.
  • Combine the chocolate, butter and granulated sugar in the top of a double boiler placed over simmering water.
  • Melt over medium heat, stirring until the ingredients are blended.
  • Set the mixture aside to cool.
  • Whisk the egg yolks into the chocolate. Whisk in the flour.
  • Beat the egg whites in a large bowl just until they form firm peaks; do not overbeat.
  • Add one third of the egg whites to the chocolate batter and mix vigorously.
  • Gently fold in the remaining whites. Do not overmix, but be sure no streaks of whites remain.
  • Pour the batter into the prepared pan. Bake until cake is firm and springy, about 35 to 40 minutes.
  • Cool on a rack for several hours before unmolding.
  • This cake is traditionally served without icing. But, you may dust it with confectioner’s sugar for a finishing touch.

La Bête Noire

Natalie Hanson

Preheat oven to 325°F.

Use a 9 inch pan with foil wrapped around the removable bottom part of the pan. Butter the pan as well.

12 oz of bittersweet chocolate
1/2 lb of unsalted butter (2 sticks)
5 whole eggs
1/3 cup of sugar

Syrup:

1 cup of sugar
1/2 cup of water

  • Over double boiler, melt the chocolate and the butter together.
  • In the meantime, beat the eggs and the sugar for 5 minutes.
  • Make a syrup with the sugar and water; cook until it dissolves.
  • Mix the syrup in the chocolate, then gently fold the mixture into the eggs.
  • Cook at 325°F for 40 t0 45 minutes (it may still be a bit soft in the center).
  • Refrigerate overnight, otherwise it is difficult to unmold.

Crème Anglaise

1 cup of milk
2 egg yolks
1/4 cup of sugar
1 tsp of vanilla

  • In a small saucepan, scald the milk and add the vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light.
  • Gradually add the hot milk to this mixture.
  • Pour back into the cleaned saucepan and cook over low heat stirring constantly with a spoon.
  • Stop only when it coats the spoon.
  • Do not overheat or it will curdle. (If it does, pour the mixture in the food processor and mix with the metal blade for a good minute to save the day.  It will not have the same smoothness, though.)

Chocolate Glaze

1/2 cup of whipping cream
1/4 cup of milk
10 oz of semisweet chocolate

  • In a small saucepan place heavy cream and milk.
  • Bring to a boil.
  • Remove from heat and set aside for 2 minutes.
  • Stir in the chocolate until it melts.
  • Strain if desired and use immediately.

Bavarois Rubanne

Natalie Hanson

The challenge in this recipe is the crème anglaise: a mixture of milk and egg yolks that has to be cooked without coming close to the boiling point, otherwise it curdles. If this happens you can save the day by putting the mixture in the food processor with the metal blade for a good minute.

2 cups of milk & 1 tsp of vanilla
4 egg yolks
1/3 cup of sugar
2 envelopes of gelatin softened in 1/4 cup of water
1 Tbsp instant coffee
2 squares semisweet chocolate, chopped
1 pint of cream whipped with 4 Tbsp of confectioners’ sugar

  • Scald the milk and vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light, gradually add the hot milk to this mixture.
  • Pour back into casserole and cook over medium heat, stir constantly until it coats the spoon.
  • Remove from heat and add the gelatine.
  • Divide mixture among three large bowls.
  • Add the instant coffee to one bowl, chocolate to the other.
  • Whip the cream and add the confectioner’ sugar.
  • When the mixture in the bowls is cool and the gelatine starts to set, add the whipping cream equally among the three bowls.
  • Rinse a 4 cups mold with cold water. Don’t dry it – it will help to unmold the bavarois.
  • Layer the different mixture into the mold (coffee, vanilla, chocolate).
  • Put the mold into the refrigerator to set each layer before adding the next.
  • Chill thoroughly overnight and unmold.
  • Decorate with some whipping cream.
  • Set the whole mold for a few seconds in hot water.
  • Put a dish on top of the mold and turn over.
  • The bavarois slides down easily.
  • If not, repeat the process or put a hot towel over the mold.

Bavarois Nutella

Natalie Hanson

Serves 10 to 12 people.

A cooked custard, well dissolved gelatin, properly whipped cream, good flavoring and then the right blending of one element into the other at the right time are a requisite for this dessert. A true Bavarian cream will also have beaten egg whites.

2 cups of milk
4 egg yolks
Vanilla (1 tsp or 1 bean)
1/3 cup of sugar
2 envelopes of gelatine softened in 1/4 cup of water
1/2 cup of Nutella
1 pint of cream whipped with 4 Tbsp of confectioner’s sugar

  • Scald the milk with the vanilla bean (or add the vanilla extract after scalding the milk)
  • In a medium bowl, beat the egg yolks and sugar until it becomes light yellow.
  • Slowly add the hot milk to this mixture.
  • Pour back into the casserole and cook slowly over medium heat until it coats the spoon.
  • Do not overheat or it will curdle.
  • This is a crème anglaise.
  • Remove from heat and add the gelatine.
  • Add the Nutella.
  • Strain and let cool in refrigerator but fold frequently while mixture is cooling.
  • Whip the cream and add to the cooled mixture before it sets.
  • Rinse a 4 cup mold with cold water and put in the mixture.
  • Put in refrigerator and let cool thoroughly before unmolding.
  • Decorate with some whipping cream (whip 1/4 cup of cream and put it in a pastry bag with a star nozzle).

A sauce made with 1/2 cup of Nutella and 1/2 cup of warm cream or milk can be spread on each plate before serving a slice of Bavarois on top of it.