FAULTLESS CHOCOLATE SOUFFLÉ

Before Beginning, Read the Procedure Completely & Measure All Ingredients. Do Not Take Short Cuts — Think Yummy!

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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.

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

Ingredients

2 Tablespoons Butter Unsalted, Melted
4 Teaspoons Granulated Sugar
3/4 Cup Dark Chocolate Ganache, Softened
1/2 Cup Heavy Cream
3 Tablespoon Choclatique Red Cocoa Powder, Unsweetened
5 Eggs Whites
1 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
5 Egg Yolks

Directions

•  Preheat the oven to 400º F.
•  Butter the soufflé cups all the way to the top and coat with the granulated sugar.
•  Gently melt the chocolate ganache in a bowl over boiling water.
•  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.
•  Whip the egg whites into firm peaks.
•  Add the powdered sugar and vanilla. Whip again for another minute.
•  Beat the egg yolks into the cooled down chocolate mixture.
•  Gently fold in the egg whites a little at a time (1/2 cup), then gently add the remainder.
•  Fill the soufflé cups with the batter leveling the surface with a metal spatula.
•  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.
•  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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Before Beginning, Read the Procedure Completely & Measure All Ingredients. Do Not Take Short Cuts — Think Yummy!

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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 1/4 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.

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

Ingredients

Crust:
1 Cup Pecans
2 Cups Graham Cracker Crumbs (7 Ounces)
1/2 Stick Melted Unsalted Butter

Filling:
8 Ounces Choclatique Snowy White Chocolate (33%)
4 (8-Ounce) Packages Cream Cheese, Room Temperature and Softened
1/2 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

DirectionsMake the crust:

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

•  Preheat oven to 350º F.
•  Melt white chocolate in metal or glass bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
•  Beat cream cheese with an electric mixer at medium speed until fluffy.
•  Add and beat in the sugar.
•  Add whole eggs and yolks, one at a time, beating well at low speed and scraping down bowl after each addition.
•  Beat in corn starch and vanilla extract until just combined. (Do not over mix)
•  Then drizzle in the melted chocolate in a slow stream, beating until filling is well combined.
•  Arrange the raspberries in a single layer over crust and pour filling into crust.
•  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.
•  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.
•  Cool cheesecake completely in pan on a rack. The cake will continue to set as it cools.
•  Run a thin knife around edge of cake to loosen, refrigerate for about 4 hours.
•  Garnish with fresh raspberries, raspberry coulis and whipped cream (and a mint leaf only if you must).

PRESTIGE MILK CHOCOLATE CHEESECAKE

Before Beginning, Read the Procedure Completely & Measure All Ingredients. Do Not Take Short Cuts — Think Yummy!

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Chocolate cheesecake is always a popular holiday time dessert.  Made with Choclatique Chocolate… it's a real show-stopper!  You'll be thrilled when you hear the Wows! The hardest part is waiting for the cheesecake to cool down prior to cutting… so make it a day ahead.

Makes One 10-Inch Cheesecake Preparation Time: 10 Minutes
Bake Time: 1 Hr. 15 Min.
Chill Time: 4-6 Hrs.; Better Yet, Overnight

Cheesecake:

1 cup Oreo Cookie crumbs
1 cup Butter Cookie crumbs
1/4 cup Choclatique Dark Semi-Sweet Chocolate Mini Chips
1/2 cup Unsalted Butter, Melted
3 pounds Cream Cheese, Softened
2 cups Sugar
6 eggs
1 cup Heavy Cream
1/2 cup Flour
1/2 teaspoon Salt
1 teaspoon Vanilla
1 Bag (8-oz.) Choclatique Prestige Milk Chocolate Ingots, Melted

Cheesecake Sauce:

Cheesecake Finishing Toppings:

Whipped Cream in a pastry bag with star tip or Reddi-Wip
Fresh Mint Sprigs
Choclatique Chocolate Curls
Powdered Sugar in shaker
Choclatique Red Rouge Cocoa Powder in shaker

Procedure:

•  Preheat the oven to 350 degrees.
•  Combine Oreo and Butter Cookie crumbs, Choclatique Dark, Semi-Sweet Chocolate Mini Chips and Butter together. Mix well. 
•  Press mixture into a 10-inch springform pan. Set aside.
•  In a food processor, with the metal blade, mix the Cream Cheese until smooth.
•  Add the Sugar and blend.
•  Add the Eggs one at a time to thoroughly incorporate into the cheese mixture.
•  Add the Heavy Cream.
•  Add the Flour, Salt and Vanilla and blend until smooth.
•  In a steady stream, pour in the melted Prestige Chocolate.
•  Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and loosen the sides from the pan with a sharp, thin knife. This will prevent the cake from cracking down the center. 
•  Completely cool the cake before cutting.

For the Sauce:

In a mixing bowl, combine all the ingredients together and allow to rest for 2 hours.

Plating and Garnish:

Place a piece of the cheesecake on the plate. Spoon the berries over the top. Garnish with Whipped Cream, Choclatique Chocolate Curls, Mint Sprigs, Powdered Sugar, and Choclatique Red Rouge Cocoa Powder.