Thanks to all who helped make our chocolate dessert tasting a delicious affair. Here are pictures of the desserts that were brought, plus recipes below each picture. Enjoy!
Mini-Chocolate Cream Pies with Chocolate/Peppermint Crust
prepared by Natalie C
3/4 C sugar
1/3 C all-purpose flour
2 C milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks
2 T butter
1 t vanilla extract
12 chocolate sandwich cookies with peppermint filling (can use any kind, I use Trader Joes)
Place each cookie in the bottom of a paper muffin cup in a muffin tin, set aside.
Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
Scoop chocolate cream into the muffin cups (can yield up to 14, depending on how you fill them) then chill until set. Top with whipped cream if desired.
(this recipe can also be used to fill any type of 9” pie shell, like chocolate cookie crust, graham cracker crust, pie pastry)
Extra Dark and Rich Chocolate Mousse
adapted from the Doubleday Cookbook
prepared by Janet A
Serves 12
12 (1 oz) squares of unsweetened chocolate (or 72% dark chocolate)
2 C sugar (reduce sugar to 1 cup if using bittersweet chocolate)
3/4 C heavy cream
1/4 t salt
6 T hot water
15 eggs, separated
3 t vanilla extract (no substitute)
3 T chocolate and brandy extracts (the recipe calls for cognac or coffee liquer but I don't use that)
Whipped cream
Bar of semisweet dark chocolate
Fresh raspberries, strawberries, or other favorite fruit
Place chocolate, sugar, cream and salt in the top of a double boiler, set over simmering water, and heat, stirring occasionally, until chocolate is melted and sugar thoroughly dissolved, about 20 minutes. Add hot water and heat, stirring, until smooth and satiny. Beat in egg yolks, 1 at a time, and remove at once from heat. Beat egg whites to soft peaks; mix about 1/2 cup whites into chocolate mixture, then lightly fold in the rest, taking care not to break down the volume. Mix in flavorings, cover, and chill 12 hours before serving. Top with a strawberry sliced thin but attached at the top/fanned out with a small amount of whipped cream, shavings of semi-sweet chocolate sprinkled over all.
White Chocolate Mousse with Raspberry Jewel Sauce
adapted from West of the Rockies Recipes from Campfire to Candlelight, published by Junior Service League of Grand Junction, Colorado
prepared by Janet A
Serves 12-16
2 (1/4 oz) envelopes unflavored gelatin
7/8 C half & half mixed with 1 T chocolate extract
8 eggs, separated, room temperature
4 whole eggs, room temperature
1 C sugar
2.5 C 1% or 2% milk
1 C butter
12 oz white chocolate, coarsely chopped
1/4 t salt
3 C whipping cream, whipped
12-16 fresh raspberries, fresh mint leaves
Raspberry Jewel Sauce:
2 pints fresh or frozen raspberries
Sugar to taste (~3/4 C if raspberries are fresh)
1 t orange extract & 1 t almond extract mixed with 2 T raspberry juice
-In a small bowl, stir gelatin into half & half, let stand 5 minutes to soften.
-In a saucepan, combine 4 egg yolks, 2 whole eggs, sugar, milk and butter. Cook over medium heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat.
-Add gelatin mixture, stir 1 minute or until dissolved.
-Strain through a fine sieve into a large bowl.
-Add chocolate pieces, let stand 5 minutes. Stir until chocolate is melted and mixture is smooth.
-Refrigerate, stirring occasionally, until mixture begins to mound when spooned on top of itself.
-Prepare raspberry jewel sauce: combine raspberries, sugar and extract/juice mixture; set aside.
-In a medium mixer bowl, beat 8 egg whites and salt until stiff but not dry.
-Stir 1/3 of the egg whites into chocolate mixture to lighten. Fold in remaining egg whites, then whipped cream.
-Spoon 1/2 of the mousse into 12 to 18 clear glasses. Leave top uneven so sauce can form a decorative design.
-Drizzle each serving with about 2 tablespoons of jewel sauce.
-Spoon remaining mousse into glasses, drizzle with more sauce.
-Garnish each serving with fresh raspberries
-Cover and chill for 4 hrs or until set
-Just before serving, add a mint leaf and a small amount of whipped cream
Chocolate Truffle Cheesecake
prepared by Julie McG
3 8-oz pkgs cream cheese, softened
1 C sugar
3 eggs
1 t vanilla
8 oz bittersweet chocolate, melted and cooled
graham cracker crust
6 oz bittersweet chocolate
1/4 C heavy cream
Prepare your favorite graham cracker crust recipe in a springform pan. Preheat oven to 350 degrees. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add vanilla and cool melted chocolate. Blend thoroughly, then pour into prepared (prebaked and cooled) crust. Bake for 60-65 minutes, then cool thoroughly on rack. Melt chocolate and cream together, then pour over top of cooled cake. Refrigerate at least four hours or up to overnight.
Truffles
prepared by Tracey S
8 oz semisweet or bittersweet chocolate, cut into small pieces
3/4 C heavy whipping cream
2 T unsalted butter
For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
Makes 30 small truffles.
Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate
Mint Chocolate Truffles
prepared by Lauren C
16 oz dark or semi-sweet chocolate
1/2 C heavy cream
1/2 t mint extract
Powdered sugar for dusting
Finely chop 8 oz of the chocolate and place in a bowl. Heat the cream in a small saucepan. Once it starts to simmer, pour the cream over the chopped chocolate. Whisk vigorously until the chocolate is melted. Add mint extract and stir to combine. Pour in an 8x8 pan and freeze for 30 minutes.
Once the chocolate is fairly firm, use a melon baller to scoop out the chocolate into little balls. Place the balls on a pan that has been covered with wax paper. Roll them with your hands to smooth out the edges, and then place back in the freezer for 30 minutes.
Melt the remaining 8 oz chocolate in the microwave. One by one, drop the balls into the melted chocolate and roll around to coat all sides. Lift the truffles out of the chocolate and place on a pan that is covered with wax paper. Sprinkle with powdered sugar. Store in the refrigerator until ready to serve.
Chocolate Caramel Pecan Cheesecake
from the Kraft Philadelphia Brand Cream Cheese Cheesecake Book
prepared by Melissa K
2 C vanilla wafer crumbs
6 T butter or margarine, melted
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350°, 10 minutes.
1 14-oz bag KRAFT caramels
1 5-oz can evaporated milk
1 C chopped pecans, toasted
2 8-oz packages PHILADELPHIA BRAND cream cheese, softened
1/2 C sugar
1 t vanilla
2 eggs
1/2 C semi-sweet chocolate pieces, melted
In a 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, sirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350°, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipping cream and additional finely chopped pecans, if desired.
Scratch Brownie-Bottom Cheesecake
prepared by Derek M
1/2 C butter
4 oz unsweetened chocolate
2 1/4 C sugar
1/4 C milk
2 t vanilla
1 C flour
1/2 t salt
24 oz cream cheese, soft
1/2 C sour cream
Brownie bottom:
Preheat oven to 325°. Melt butter and chocolate over low heat, stirring constantly. Cool. Blend in 1 1/2 C sugar, then add 2 eggs, one at a time, on low speed. Blend in milk and 1 t vanilla. Mix flour and salt, than add to chocolate mixture, mixing until just blended. Spread evenly into greased and floured 9" springform pan. Bake at 325° for 25 minutes.
Cheesecake:
Mix cream cheese, 3/4 C sugar and 1 t vanilla on medium speed until well blended. Add 3 eggs, one at a time, at low speed, mixing well. Blend in sour cream, then pour over baked brownie bottom. Bake at 325° for 55min-1 hour or until almost set.
Cool before removing sides of pan, then refrigerate for 4 hours.
Devour!
Chocolate Ganache Meringues
prepared by Bridget F
adapted from the Pillsbury Holiday Baking Cookbook
Ganache:
¼ C whipping cream
3 oz bittersweet baking chocolate, cut into pieces
2 T butter or margarine, cut into small pieces
Meringues:
2 egg whites
1/3 C granulated sugar
1/3 C powdered sugar
¼ C powdered sugar
2 T unsweetened baking cocoa
In small heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened. (I don’t refrigerate. I just let it sit.)
Heat oven to 200 F. Line cookie sheet with parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating at high speed just until stiff peaks form. Fold in 1/3 C powdered sugar.
In small bowl mix ¼ C powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into twenty-four 1 ½ inch rounds on cookie sheet.
Bake 1 to 1 ¼ hours or until crisp. Cool completely, about 5 minutes.
For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue.
Caramel Brownies
prepared by Darcy H
1 package German Chocolate Cake mix (just the mix)
5 oz evaporated milk
2/3 C butter, melted (not margarine)
1 package milk chocolate chips (I prefer Guittard, they are the best!)
1 14.5-oz bag Kraft caramels
1 C coconut (optional)
Preheat oven to 350.
Put cake mix in a medium bowl with 3 oz of the evaporated milk and the butter. Mix with electric mixer. Start melting caramels and 2 oz evaporated milk in small sauce pan over low heat (Stir frequently, this can burn easily once hot). Place 1/2 of dough in ungreased 9x13 pan. Bake 6 minutes exactly. Remove from oven and sprinkle chocolate chips over immediately (I usually pour enough to almost cover the crust in a single layer, just do what looks right). Pour warm caramel mixture over
chocolate chips. Sprinkle the rest of the dough over the top. Bake for 15-20 minutes. Once out of oven, place in refrigerator for about 1-2 hours. Do not over-bake the brownies, you'll know when they are done by touching the brownie part and it is dry to the touch.
Bête Noire
prepared by Sara McC
from Williams-Sonoma
1/2 C water
1 1/3 C sugar
8 oz unsweetened chocolate, chopped (1 2/3 C)
4 oz semisweet or bittersweet chocolate, coarsely chopped (scant 1 C)
1 C unsalted butter, at room temperature, cut into 3 or 4 pieces
5 extra large eggs, at room temperature
Position a rack in the middle of an oven and preheat the oven to 350 F. Butter a 9-inch layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely. Butter the paper. Place the pan inside a baking pan large enough so the sides of the pans do not touch.
Place the water and 1 C of the sugar in a 1 1/2-qt saucepan. Bring to a rolling boil, stirring until the sugar dissolves completely. Turn off the heat, add both chocolates and stir until completely melted. Add the butter, piece by piece, stirring until melted and thoroughly incorporated.
Place the eggs and the remaining 1/3 C sugar in a bowl. Using a whisk or an electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula, fold the chocolate mixture into the egg mixture until well combined. Pour and scrape into the prepared pan and smooth the top. Place in the oven and pour hot water into the outer pan to reach 1/2 inch up the sides of the cake pan (I often do this step prior to placing in the oven).
Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven and immediately cover the top of the cake witha sheet of plastic wrap. Invert onto a flat plate. Let cool for at least 10 minutes. Peel off the paper. Invert a flat plate on top and invert the plate and cake. Remove the plastic wrap. Let cool to room temperature.
Recipe claims to serve 8, but I find it is closer to 12-14.
