Chocolate Raspberry Pudding

Melanger that mixes chocolate liquor with othe...
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5 TBSP unsweetened cocoa 1 OZ semisweet chocolate, grated 1 OZ white chocolate, grated 1/2 cup sugar or Splenda 1/2 TSP salt 1-1/2 TBSP corn starch 1/8 cup warm milk 1 cup heavy cream 1/2 TSP vanilla 1/2 TBSP Raspberry Liqueur

In a small bowl, mix together milk, sugar, salt, cocoa, cornstarch until it makes a paste. In a small saucepan, heat cream until just before scalding, then add dark and white chocolate shavings.  Stir in the cocoa paste.  Mix well and bring to a boil.  Add liqueur and vanilla, stirring constantly.  When pudding thickens, remove from heat and let stand. Pour into serving bowls, then refrigerate for at least 30 minutes.  Serve with some whip cream a fresh raspberries on the side.

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Créme Fraîche

A bowl of stewed nectarines with cream, mm-mmm.
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INGREDIENTS

2 cups heavy whipping cream 1/2 cup buttermilk

Warm cream in heavy small saucepan to lukewarm temp. (about 85 degrees). Remove from heat and mix in buttermilk. Put the mixture into a clean glass jar. Leave jar open and cover with a piece of waxed paper fastened with a rubber band. Let stand in warm area until slightly thickened, 24-48 hours. When the cream has clotted, remove the paper and replace it with the lid. Refrigerate until ready to use.

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Chocolate Amaretto Cheesecake

6 chocolate wafers, finely crushed 1-1/2 cups light process cream cheese product 1 cup sugar 1 cup 1% cottage cheese 1/4 cup plus 2 TBSP unsweetened cocoa 1/4 cup all-purpose flour 1/4 cup amaretto 1 TSP vanilla extract 1/4 TSP salt 1 egg 2 TBSP semisweet chocolate mini-morsels

Sprinkle chocolate wafer crumbs in bottoms of 7-inch springform pan. Sed aside. In food processor bowl, add cream cheese, sugar, cottage cheese, cocoa, flour, amaretto, vanilla and salt. Process until smooth. Fold in chocolate morsels. Pour mixture over crumbs in pan. Bake at 300ºF for 65-70 minutes and until cheesecake is set. Let cool. Cover and refrigerate for 8 hours. Serve with chocolate curls or garnish of your choice.

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Aunt Charlotte's Apple Flambé

Cup of hot chocolate with whipped cream
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3 LB apples such as Fuji 2 cups sugar 2 TBSP Sherry 1/4 cup margarine 1/3 cup Brandy 2 cups dry bread crumbs

Pare apples, halve and seed, thinly slice. Place slices in a bowl; add 1/3 cup sugar and Sherry. Cover; let stand 2 hours, turning occasionally. In buttered shallow baking dish, place layer of apples, sprinkle with some of the bread crumbs and remaining sugar; dot with butter. Repeat layers until dish is filled. Place dish in shallow pan of hot water. Bake at 350ºF for 1-1/2 hours. Remove and place dish on tray or platter. Pour over brandy which has been sweetened and warmed. Set aflame and serve. Top with whipped cream.

Pairing wine with dessert is easy. In my opinion, a good Madeira goes with any dessert-or at least every dessert I've tried it with. From Creme Brulee to bananas foster to chocolate cake, Madeira stands up to all. It's especially good with this if you get a decent 5-year or 10-year from a producer like Broadbent. For $10 or so, you'll get a quality wine with caramel and nutmeg notes, which lend themselves nicely to the apple flavor. Cheers!

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Chocolate Fettucine, Berries Flambé à la mode

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INGREDIENTS FOR FETTUCINE 2 TBSP Cocoa 2 TBSP Hot Water 2 TBSP Sugar 2 eggs, beaten ½ cup strong pasta flour

INGREDIENTS FOR BERRIES 1 QT. Raspberries or Strawberries, cleaned, stems removed ¼ cup sugar 1 TSP salt 2 TBSP butter

FINALE 2 QTs boiling water 1 cup sugar 1 TBSP butter ¼ cup brandy or cognac 1 QT vanilla bean ice cream

Combine cocoa, hot water and sugar and mix into a paste.  Add cocoa paste, flour and beaten egg.  Knead dough until smooth, rest 5 minutes at room temp. Roll out dough and cut into fettuccine strips with a pasta knife or machine.

For strawberries melt butter in small saucepan.  Add strawberries, sugar and salt.  Cover and cook on low heat 15 minutes.

Cook pasta in 2 qts. Boiling water with sugar for 8 minutes.  Drain pasta and mix with 1 TBSP butter.  Twirl fettucine on fork to form a ball in bottom of bowl or large plate. Top with vanilla ice cream. Turn strawberries on high heat for 1 minutes.  Add cognac and ignite with lighter or match (stand back).  Swirl alcohol around pan until flame dies down.  Spoon strawberry mixture over ice cream.  Enjoy!

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