Pap’ Açorda Portguese Chocolate Mousse

In Portugal chocolate mousse is the perfect restaurant dessert—it looks pretty, everyone gets their own serving, it’s easy to make and it tastes great. Get ahead of the clock and make it a couple of hours ahead of time and then enjoy it while sitting down with your guests.

Makes 12 servings
Prep Time: 20 minutes
Chilling time: 60 minutes
Level: *

Special Tool Box:
• electric stand mixer with whisk attachment
• double boiler
• instant read temperature probe or candy thermometer
• 12 4-ounce ramekins or custard cups

Ingredients

2 cups Dark Chocolate Ganache (see recipe)

3 cups White Chocolate Ganache Whipped Cream (see recipe)

3 large egg whites

1/2 cup granulated sugar

1/2 teaspoon cream of tartar

Directions:

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the Dark Chocolate Ganache until creamy, about 5 minutes.

2. Using a spatula, fold the White Chocolate Ganache Whipped Cream into the ganache and refrigerate.

3. In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, and cream of tartar until they reach 160°F. Remove from the heat and using a handheld electric mixer set on medium-high speed, beat the warm egg white mixture to stiff peaks. (Alternatively, heat the mixture in the mixing bowl set over a large saucepan and beat the whites in that bowl, using a stand mixer.)

4. Delicately fold half of the egg whites into the chocolate, taking care not to over mix and deflate the delicate egg whites.

5. Evenly divide the mousse among the ramekins and refrigerate for at least 1 hour and up to 8 hours.
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Choclatique’s Portuguese Creamy Chocolate Tart

I wanted to make a chocolate tart for my friends in Lisbon. Chef Vitor Sa Esteves told me, “Creamy tarts, sim; chocolate tarts, não. They are never served in Lisbon. They are a regional dessert found mainly in the Azores.” So Vitor and I gathered all of the ingredients to give it a go and within an hour we were eating warm, crisp, creamy Chocolate Tarts.

Makes one 9-inch tart
Prep Time: 20 minutes
Baking Time: 35 to 40 minutes
Cool Time: 1 hour
Chill Time: 2 hours
Level: ***

Special Toolbox:
• 9-inch fluted tort pan with removable bottom
• rolling pin
• wire cooling rack
• sifter

Ingredients

For the pastry shell:

1 vanilla bean

1 large egg yolk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1/2 cup confectioners’ sugar, sifted

2 tablespoons toasted whole blanched almonds

3/4 cup all-purpose flour, sifted plus more for rolling

Pinch of salt

5 tablespoons unsalted butter, room temperature

For the filling:

3/4 cup heavy cream

1/3 cup milk

1/4 cup granulated sugar

1 cup Dark Chocolate Ganache (see recipe), room temperature

1 large egg, lightly beaten

1/2 teaspoon unsweetened cocoa powder, for sifting

Directions:

Make the pastry shell:

1. Flatten the vanilla bean with the broad side of a large knife and then slit it in half lengthwise. With a small spoon, scrape the seeds into a small bowl. Add the egg yolk and stir to blend. (Discard the bean or bury it in a canister of granulated sugar to flavor it.) Add the vanilla and almond extracts and stir to blend.

2. In the bowl of a food processor fitted with the metal blade, mix together the sugar and almonds and process until the nuts are finely ground. Add the flour and salt and pulse to blend.

3. Cut the butter into pieces, add to the food processor and pulse until the mixture resembles coarse crumbs.

4. Add the egg yolk and pulse just until the dough begins to hold together. Do not over process; the dough should not form a ball.

5. Turn the dough out on a lightly floured surface and very gently pat the dough into a disk, handling it as little as possible. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until well chilled.

6. Butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom.

7. On a lightly floured surface, roll out the chilled dough into an 11-inch round. If the dough sticks to the rolling pin, rub some flour on the pin. Transfer the dough to the prepared pan and gently press it against the sides, allowing about a 1/2-inch of dough to hang over the rim. With a fork, prick the bottom of the dough all over and refrigerate the crust again for at least 1 hour.

8. Preheat the oven to 350°F. Set the tart pan on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the pastry just begins to firm up. Remove from the oven and, with a sharp knife, carefully cut off and discard the overhanging pastry to make a smooth, even rim.

9. Return the shell to the oven and bake for about 15 minutes longer, until the pastry is nicely browned. Transfer to a cooling rack and let cool the crust completely before filling.

10. Do not turn off the oven.

For the filling:

1. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, add the Dark Chocolate Ganache and stir until melted. Let the mixture cool to lukewarm and then whisk in the egg until thoroughly blended.

2. Pour the custard into the pastry shell and bake in the middle of the oven until the filling is almost set but still trembling in the center, 12 to 15 minutes. Transfer the pie to a wire rack to cool.

3. Sift the cocoa powder over the tart and serve warm or at room temperature.
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Dark Chocolate Ganache

Makes about 1 pound of ganache
Prep Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: *

Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container

Ingredients

2/3 cups water

1/3 cup light corn syrup

1 tablespoons unsweetened alkalized cocoa powder

1/8 teaspoon salt

3/4 pound bittersweet chocolate (at least sixty-four percent, high in mass), coarsely chopped

1/2 teaspoon strong dark coffee

Directions:

1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and coffee to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months.

Use a left over ganache as a dessert topping sauce or for fondue.
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White Chocolate Ganache Whipped Cream

Makes 3 cups
Prep Time: 15 minutes
Level: *

Special Tool Box:
• electric stand mixer, bowl, and whisk attachment

Ingredients

2 cups heavy whipping cream

3/4 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1/2 teaspoon pure vanilla bean paste

1 teaspoon Grand Marnier Liqueur

1/4 cup White Chocolate Ganache

Directions:

1. Pour cream into a mixing bowl and beat on high speed with the whisk attachment until soft peaks are formed.

2. Add the remaining ingredients; beat on high until stiff peaks are formed.

3. Use immediately or store in a plastic, airtight container in the refrigerator for up to 24 hours.
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White Chocolate Ganache

Makes about 1 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Chilling Time: 3 to 4 hours
Level: *

Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container

Ingredients

1 cups heavy whipping cream

1/8 cup light corn syrup

1/8 teaspoon salt

1/2 pound white chocolate (at least 33 percent), chopped

1 teaspoons pure vanilla extract

Directions:

1. In a large, heavy saucepan, bring the cream, corn syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using.

Note: Only use pure vanilla extract which is true in rich vanilla flavor and does not leave a tinny, artificial aftertaste.
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Ed’s Best “Got Milk?” Brownies

This is a “break glass in case of emergency” brownie recipe for those times when you need a chocolate fix quickly. You’ll easily find all of these ingredients in your home pantry or refrigerator and you’ll never need to buy one of those store-bought mixes again. The best part is that it’s all natural.

Makes about 10 brownies

Ingredients

6 Tablespoons Butter + 1 Tablespoon (For Pan Prep)

½ cup Dark Chocolate Ganache (see Dark Chocolate Ganache recipe below)

2 Large Eggs, Beaten

1 Cup Granulated Sugar

¾ Cup All-purpose Flour

½ Cup Crushed Pecans or Walnuts

1/3 Cup Sugar

Directions:

1. Preheat the oven to 350ºF.

2. Butter the baking pan.

3. Melt the butter and the ganache in a microwave oven or in a bowl over hot water; allow the melted chocolate to cool slightly.

4. Add the eggs then the sugar and the flour. Using a wooden spoon, mix the ingredients together quickly, being careful not to over mix.

5. Add the nuts.

6. Pour the batter into the baking pan, sprinkle the remaining 1/3 cup sugar on top, and bake for about 30 minutes. The brownies will be crisp and light brown on the top.

7. Allow the brownies to cool on a wire rack and then cut into squares.

8. Serve warm with White Chocolate Ice Cream or White Chocolate Whipped Cream and Hot Fudge Sauce.
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Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true European dark chocolate flavor. It is the chocolate ganache “workhorse” of this cookbook. I love the intensity of the rich, deep chocolate flavor. It is perfect in the Chocolate Cheesecake, Devils’ Food Cake and Deep Chocolate Ice Cream. It’s dairy- and gluten-free and is less sweet than other ganaches yet possesses all the benefits and “flavor thrills” that appeal to the tastes of many intense chocolate lovers.

Makes about 2 pounds of ganache

Ingredients

1 ¼ cups water

2/3 cup light corn syrup

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

1 ¼ pound bittersweet chocolate (at least sixty-four percent, high in mass), coarsely chopped

1 ¼ teaspoons chocolate extract (see note)

Directions:

1. In a large, heavy sauce pan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about one hour to cool completely, whisking every fifteen minutes or so to keep the ganache in emulsion.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover and refrigerate for up to three months.

Note: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract.

Shelf Life: 3 months refrigerated
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Italian Wheat Berry Chocolate Chip Cheesecake

This lattice-topped pie is a left-handed relative to a traditional Italian Cheesecake. It is served in the spring around Easter, but, take it from me, it is great anytime. The wheat berries and Fiori di Sicilia are what gives this special dessert its unique flavor. If you must, you can substitute the Fiori di Sicilia with orange-flower water. You can usually find Fiori di Sicilia in specialty baking stores and catalogues. Orange-flower water can be found in the ethnic food section in most supermarkets.

Makes one 9-inch cake, serves 10

Ingredients for the Filling

½ Cup Hulled Soft Wheat Berries (¼ Pound)

2 Cups Whole Milk

1 Stick (½ Cup) Unsalted Butter, Cut Into ½-inch Cubes

1 ½ Tablespoons Fresh Orange Zest

2 Teaspoons Fresh Lemon Zest

2 Cups Ricotta Cheese, Mashed

4 Large Eggs, Lightly Beaten, Room Temperature

2/3 Cup Granulated Sugar

2 Tablespoons Fiori di Sicilia

1 Teaspoon Ground Cinnamon

2/3 Cup Choclatique Dark, Semi-Sweet Mini Chocolate Chips (4,000-count)

½ Cup Candied Orange Peel, Finely Chopped

Ingredients for the Pastry Dough

3 Cups All-purpose Flour

½ Teaspoon Cinnamon

½ Teaspoon Salt

1 ½ Sticks (¾ Cup) Unsalted Butter, Softened

1 Cup Confectioners’ Sugar

1 Large Egg

2 Large Egg Yolks

1 Teaspoon Fiori di Sicili

1 Tablespoon Fresh Orange Rind

Egg Wash

Soak the Wheat Berries for the Filling:

1. Cover the wheat berries with cold water in a bowl; soak, covered and chilled, at least 12 hours or better yet overnight.

2. Drain in a sieve and rinse with cold water.

Chef’s Note: In a pinch I have used a pressure cooker to soak and cook the berries in about an hour.

While the Berries Are Soaking, Make the Dough:

1. Sift together the flour, cinnamon, and salt in a medium bowl.

2. Cream the butter and confectioners’ sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes.

3. Beat in the whole egg, yolks, Fiori di Sicilia, and rind until smooth.

4. Reduce the speed to low, and then add the flour mixture and mix until just barely incorporated.

5. Gather the dough into a ball (it will be soft) and quarter. Form one quarter of the dough into a 3-inch disk, and then form the remaining three quarters (together) into a 6-inch disk. Chill the disks, wrapped in plastic wrap, until firm, at least 1 hour.

The dough can be held refrigerated for a day or two. Bring to the dough to room temperature before rolling out.

Finish the Filling:

1. Cover the soaked berries the cold milk in a 2-quart saucepan and simmer, covered, until the wheat berries are tender, about 30 minutes. Drain and discard the milk, then transfer to a bowl and stir in the butter and zests.

2. Cool completely before using, about 15 minutes.

3. Beat the ricotta, eggs, sugar, Fiori di Sicilia and cinnamon until smooth.

4. Fold in the chocolate chips and orange peel in a large bowl, and then stir in the wheat berry mixture.

Assemble & Bake the Cake:

1. Put the oven rack in lower third of the oven and preheat the oven to 350º F.

2. Lightly butter a 9-inch springform pan.

3. Roll out the larger disk of the dough into a 14-inch round on floured parchment paper with a floured rolling pin.

4. Using your rolling pin to transport the rolled dough, place the dough into the springform pan, pressing the dough all the way up side to the rim of the pan (the dough might crack a bit—don’t worry, it’s easy to patch any cracks). Chill until cold, about 20 minutes.

5. Roll out the remaining dough into a 10-inch round. Cut the dough into ½-inch wide strips and place on a sheet of parchment paper and refrigerate.

6. Carefully spoon the filling into the chilled pie crust (filling will not reach the top).

7. Arrange the dough strips parallel to each other on the filling (1 inch apart), pressing the ends of the strips into the crust. If the dough becomes too soft to handle, chill until firm again.

8. Arrange other strips diagonally over the first ones to form a lattice. Fold the edge of the crust over the ends of the lattice strips, pressing to seal.

9. Brush the top crust with egg wash.

10. Bake until the pastry is golden and the filling is puffed and set, about 1 ¼ hours. Cool on a wire rack for about 10 minutes.

11. Run the blade of a thin knife around the edges of the cake and remove the collar of the springform pan. Cool the cake completely on the rack for about 2 hours.

The cake can be baked 1 day ahead and cooled completely, uncovered, then covered and held in a refrigerator. Bring the cheesecake to room temperature before serving.
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Portuguese Chocolate Tartlets

Makes 8 Tartlets

Ingredients for the Tartlet Pastry

Flour for Dusting

5 Ounces Frozen Puff Pastry

1 Egg Yolk

1/8 Teaspoon Allspice Seasoning

2 Tablespoons Fresh Orange Zest

2 Tablespoons Sugar

1/8 Teaspoon Cinnamon

Ingredients for the Chocolate Filling

5 ½ Ounces Heavy or Whipping Cream

1 Tablespoon of Strong Black Coffee

2 Tablespoons Sugar

1/8 Teaspoon Salt

½ Stick Unsalted Butter, Softened

8 Ounces Choclatique Private Reserve Dark Chocolate (64%), Chopped

1 ½ Ounces Whole Milk

2 Tablespoons Choclatique Red Cocoa Powder, Unsweetened, for Dusting

Make the Tartlet Pastry:

1. Dust a work surface with flour and roll out your pastry to a bit bigger than an 8 ½ x 11 inch sheet of paper.

2. Brush with the egg yolk and scatter the rest of the ingredients over the dough. Roll the pastry up tightly like a jelly roll to make a long tube. With a sharp knife cut across the pastry into 1 inch pieces. Set 8 pieces aside, and freeze the rest of the pastry for another day. It should keep frozen for about 3 months.

3. Preheat the oven to 400ºF. Turn all the pieces of pastry swirl side up and flatten them slightly. Dust the surface of your pastry with flour, then, roll each piece out into a thin circle around the size of a teacup saucer.

4. Then place the dough into tartlet pans. Place beans in pans and blind bake on a baking sheet until crisp and golden around 15 minutes.

5. Allow to cool and carefully remove the tartlet shells from the pans. Fill the tartlet shells with the chocolate filling.

Make the Chocolate Filling:

1. Place the cream, coffee, sugar and salt in a sauce pan and bring to the boil.

2. As soon as the mixture has boiled remove from the heat and add the butter and chocolate. Stir until it has completely melted and allow the mixture to cool slightly stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has broken. Allow the mixture to cool down a bit more and whisk in a little extra cold milk until smooth.

3. Portion the Chocolate mixture into the baked tartlet shells. Gently shake to even them out allowing them to cool for 1 to 2 hours, until it is at room temperature. Dust the Portuguese Chocolate Tartlets with the cocoa powder.

4. Do not refrigerate.

The tartlet pastry should be short and crisp and the filling should be smooth and should have the texture of butter.
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Malassadas (Portuguese Doughnuts)

Malassadas have been passed down generation to generation, for over 200 years. There are several variations to this Portuguese doughnut, depending on the island you come from. This particular recipe originates from the island of Madeira; people from the island of Azores make it a little differently: rather than using the cinnamon-lemon syrup, they roll the warm malassadas in granulated sugar.

Makes 8 to 10 Servings

Ingredients for the Dough

3 Cups All-Purpose Flour

1 Package Active Dry Yeast (7 grams)

5 Eggs

1 Cup, Plus 2 Tablespoons Water

1 Teaspoon Salt

1 Tablespoon Granulated Sugar

Vegetable Oil For Frying

Ingredients for the Syrup

1 Cup Water

2 Cups Granulated Sugar

Peel From 2 Lemons

1 Cinnamon Stick

Make the Dough:

1. Measure all ingredients and have at your side.

2. Combine all ingredients for the dough, except vegetable oil, and mix well.

3. Allow the dough to rest until it doubles.

4. Heat oil to 350º F.

5. Drop spoonfuls of the dough into the oil and deep fry until golden brown.

Make the Syrup:

1. In a saucepot, combine ingredients for the syrup and bring to a boil, stirring constantly.

Assembly:

1. Place the malassadas in a bowl and pour the syrup over them.

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Faultless Chocolate Soufflé

Prep Time: 30 Minutes
Baking Time: 15 Minutes
Yield: Makes 4 Individual Soufflés

Chocolate soufflés must be the ambrosia of the gods. Nothing is a better ending to a meal (or any other occasion) than a hot-out-of-the-oven chocolate soufflé. Usually very temperamental and somewhat demanding to make, this intense semi-sweet version is pretty easy and always foolproof—if you follow the directions it will never fail.

Ingredients

2 Tablespoons Butter Unsalted, Melted

4 Teaspoons Granulated Sugar

¾ Cup Dark Chocolate Ganache, Softened

½ Cup Heavy Cream

3 Tablespoons Choclatique Red Cocoa Powder, Unsweetened

5 Eggs Whites

1 Teaspoon Vanilla Extract

½ Cup Powdered Sugar

5 Egg Yolks

Directions:

1. Preheat the oven to 400º F.

2. Butter the soufflé cups all the way to the top and coat with the granulated sugar.

3. Gently melt the chocolate ganache in a bowl over boiling water.

4. Bring the cream to a boil. Remove from the heat and quickly add in the chocolate ganache and the cocoa powder. Mix well to make. The batter should be thick about the consistency of buttermilk. Set aside.

5. Whip the egg whites into firm peaks.

6. Add the powdered sugar and vanilla. Whip again for another minute.

7. Beat the egg yolks into the cooled down chocolate mixture.

8. Gently fold in the egg whites a little at a time (½ cup), then gently add the remainder.

9. Fill the soufflé cups with the batter leveling the surface with a metal spatula.

10. Place in the hot oven as quickly as possible, not allowing much of the heat to escape. Bake for 12-15 minutes. Resist the urge to open the oven door until the soufflés have risen.

11. Serve immediately.

Option: If that isn’t rich enough for your tastes, you can top with any flavor chocolate ganache sauce, crème anglaise or regular or chocolate whipped cream.
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Choclatique White Chocolate Raspberry Cheesecake

Prep Time: 30 Minutes
Baking Time: 55 Minutes
Yield: 16 Servings

I got an e-mail for Susan Johnson one weekend asking for a recipe for a great white chocolate cheesecake. Susan buys Choclatique Snowy White Chocolate by the pounds. It just so happened that Chef Wayne and I have been working on just that recipe for my new cookbook Chocolate Out of the Box. I thought that we came up with a real winner, but don’t take my word for it, this is the note I got back from Susan.

Dear Ed:

I hope you receive the attached picture and I hope it meets with your approval! My son-in-law ate a good ¼ of the cake this afternoon. He gave it a “thumbs up.” I am so glad I asked you for the recipe. I am going to make it once again, but try a different twist. If that turns out as marvelous as this one, I will send you a picture as well. The oven temperature was perfect! It was done in 55 minutes. Instead of removing it from the oven I let it stay in with the oven door slightly ajar. It was excellent.

Ingredients for the Crust

1 Cup Pecans

2 Cups Graham Cracker Crumbs (7 Ounces)

½ Stick Melted Unsalted Butter

7 Egg Yolks, Room Temperature

Ingredients for the Filling

8 Ounces Choclatique Snowy White Chocolate (33%)

4 (8-Ounce) Packages Cream Cheese, Room Temperature and Softened

½ Cup Tablespoons Sugar

4 Whole Large Eggs

2 Large Egg Yolks

2 Tablespoons Corn Starch

1 Teaspoon Real Vanilla Extract

2 Cups Fresh Raspberries

Garnish: Fresh Raspberries and Raspberry Coulis

Make the Crust:

1. Finely grind pecans and graham cracker crumbs in a food processor and slowly add butter, processing until combined.

2. Press over bottom and up the sides of a 10-inch springform pan which has been wrapped with aluminum foil. (This keeps the water out of the springform pan)

Make the Filling:

1. Preheat oven to 350º F.

2. Melt white chocolate in metal or glass bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

3. Beat cream cheese with an electric mixer at medium speed until fluffy.

4. Add and beat in the sugar.

5. Add whole eggs and yolks, one at a time, beating well at low speed and scraping down bowl after each addition.

6. Beat in corn starch and vanilla extract until just combined (do not over mix).

7. Then drizzle in the melted chocolate in a slow stream, beating until filling is well combined.

8. Arrange the raspberries in a single layer over crust and pour filling into crust.

9. Place the springform pan in the middle a roasting pan and add boiling water so that it comes up one third of the way on the springform pan.

10. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, about 55 minutes.

11. Cool cheesecake completely in pan on a rack. The cake will continue to set as it cools.

12. Run a thin knife around edge of cake to loosen, refrigerate for about 4 hours.

13. Garnish with fresh raspberries, raspberry coulis and whipped cream (and a mint leaf only if you must).

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Choclatique Chocolate Pâté

Chocolate Pâté was one of our favorite dark chocolate desserts from The Palm Grill, our restaurant in Burlingame, California. It is very easy to make. The hardest part of making this recipe is waiting for the pâté to chill when you want to eat it NOW.

You can use either Choclatique Private Reserve Dark Chocolate (64%) or for a more intense, bitter-sweet chocolate flavor use Choclatique Ebony Dark Chocolate (72%). I always like to drizzle a little crème anglaise or chocolate ganache on the serving dish before plating. This is a very rich, intense chocolate dessert that will give even the most hard-core chocoholics a run for their money.

Serves 8-12

Ingredients

16 Ounces Dark Chocolate (Choclatique Private Reserve 64% or Ebony 72%)

4 Ounces Sugar

½ Cup Water

7 Egg Yolks, Room Temperature

¼ Cup Cognac or Brandy

1 Cup Heavy Cream

Directions:

1. Prepare a 4 ½ x 8 ½ loaf pan by buttering the bottom and sides and lining with parchment or waxed paper.

2. Melt dark chocolate in a glass bowl over simmering water. Remove from heat when melted.

3. Beat egg yolks until thickened, light yellow and creamy.

4. Meanwhile, combine sugar and water and boil to 240 degrees.

5. While continuing to beat egg yolks at medium speed, slowly pour the hot syrup over yolks and continue to mix until cool.

6. Add cognac or brandy. Mix.

7. Whip cream until stiff. Fold cream into egg mixture.

8. Add chocolate and fold thoroughly.

9. Spoon in the prepared loaf pan.

10. Cover with plastic wrap and chill for 4 hours or over night.

11. When ready to serve place pan in hot water for about 30 seconds to release the sides of the pâté from the pan

12. Carefully invert the pan on a platter and using a warm carving knife slice pâté portions and place onto serving plates.

13. Decorate with fresh fruit, toasted hazelnuts or butter-sautéed blanched almonds or simply enjoy it just the way it is.
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Dairy-Free Dark Chocolate Ganache

This wonderful, rich dark ganache enriches any recipe with true European flavor. I love it in the Chocolate Cheesecake, Devils’ Food Cake, and Deep Chocolate Ice cream. It’s dairy free and gluten free and is less sweet than other ganaches – all benefits that appeal to many chocolate lovers.

Makes about 2 pounds of ganache

Ingredients

1 Cup Water

½ Cup Light Corn Syrup

2 Tablespoons Cocoa Powder, Unsweetened

¼ Teaspoon Salt

1 Pound Bittersweet Chocolate (at least 64 percent high in mass), Coarsely Chopped

1 Teaspoon Chocolate Extract, see Note

Directions:

1. In a large, heavy saucepan, bring the water, corn syrup, and cocoa powder to a boil over medium-high heat. Remove the pan from the heat.

2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the emulsion.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover and refrigerate for up to 3 months.

Note: Chocolate extract is sold in most supermarkets and confectionary shops. I like to use Star Kay White’s Chocolate Extract.