loveliest thing about chocolate, the thing that makes us all so HAPPY
when we eat it, is that it contains the highest concentration in any food
of phenylethylamine, which is the chemical produced in the brain when
a person is in love.
Could any one ingredient be more glorious? Doubtful. Chocolate inspires
nearly everyone, from the youngest child to the oldest grandfather. You'll
undoubtedly be using this most Fabulous Food often in your cooking.
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12 oz. bittersweet or semi-sweet chocolate
10 T unsalted butter
8 egg yolks in a small bowl
8 egg whites in a large bowl, at room temperature
3 T cognac
1 c. heavy cream
1 T powdered sugar
Place the chocolate and butter in the top of a double boiler on
Slowly melt the chocolate, stirring constantly. Remove the chocolate
the heat, and gradually stir the mixture into the egg yolks, beating
Let cool for about 10 minutes.
2 cups heavy cream
1 teaspoon green mint flavor OR 1/4 cup green creme de menthe
1 teaspoon unflavored gelatin
1/2 cup powdered sugar
2 Tablespoons water
Beat heavy cream till stiff. Add dissolved gelatin slowly and stir
well. Add green mint and stir thoroughly. Place in chocolate cups
and garnish as desired. Chill until ready to serve.
2/3 cup finely ground toasted Stuffed Chocolate Gourmet almonds
or Stuffed Chocolate Gourmet hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. Stuffed Chocolate Bulk milk chocolate
1 T Kahlua, (for chocolate coffee) Amaretto (for almond) or 1 T
Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles
Chop toasted nuts in a blender or food processor until finely chopped.
Slowly drizzle in 3 tablespoons of melted butter and process till
well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot
and bubbly (be careful not to let it burn). Remove from heat and
add the chocolate. Stir constantly until smooth and melted. Set
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually,
add extracts and liqueur and continue to beat until thick. With
mixer on slow to medium speed, gradually beat in the nut mixture,
then gradually beat in the melted chocolate mixture. Beat until
smooth and well mixed. Cover with plastic wrap and refrigerate for
at least thirty minutes or until firm.
out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture on sheet of waxed
in the refrigerator for up to ten days or in the freezer for up to
a month. Wrap truffles in an air tight container.
Makes about 5 1/2 dozen
A lustrous finish for cookies and pastries.
glaze for about 6 dozen 2 1/2" cookies
3 oz. WFC Semisweet Chocolate, broken into chunks
1 oz. Unsweetened Baking Chocolate, broken into chunks
2 tablespoons unsalted butter, softened
the chocolates together in a double boiler over simmering water
or in a bowl in the microwave oven on high power for 2 to 3 minutes.
DO NOT COVER.
When chocolates are soft and easily stirred, combine with butter
and stir until smooth and well blended.
Chocolate glaze may be rewarmed to soften if it solidifies. Glaze
can be used to finish many fine deserts.
A glossy, plush pudding that is tantalizing when served in glass dessert
1/2 cup white sugar
4 1/2 teaspoons cornstarch
1 large egg, beaten
2 cups milk
2 oz. Unsweetened Baking Chocolate
1 tablespoon unsalted butter, softened
1 teaspoon pure vanilla extract
Mix sugar and cornstarch in heavy saucepan until blended. Stir in
egg. Gradually add milk, whisking until blended.
Cook over medium-low heat, stirring constantly, until mixture thickens
and just comes to a boil.
Melt chocolate in uncovered double boiler or microwave. Stir chocolate
into pudding mixture; remove from heat. Add butter and vanilla.
Serve warm or cold.