Chocolate and Orange Trifle

This is based on a recipe from Food and Drink 2000.  A delicious and elegant dessert.

1 chocolate cake
2 oranges
1/2 cup Grand Marnier
1 1/2 cups whipping cream
8 oz white chocolate

1. Slice cake 3/4 inch thick.  Line a bowl (glass preferably) with the cake.  Peel oranges and remove pith.  Place orange sections over cake.  Pour Grand Marnier over cake and oranges.  Cover and leave to soak for 1 hour.
2. Bring cream to boil.  Remove from heat and stir in chocolate until melted.  Transfer to a bowl and leave to set in refrigerator for 3 hours or until it holds its shape.  Remove from refrigerator and whisk until thick and the whisk holds a soft peak.  Spoon onto oranges, completely covering them.  

Chocolate Pâté with Coffee Aspic

I was a little concerned about doing this recipe as I do not generally like aspics - or any jelly type dessert.  They kind of remind me of the 50's type of desserts.  This however was different enough that I decided to try it.  I like the coffee and chocolate mixture (of course) and the gelatine top is interesting with the added liqueur..I used Kahlua.  Definitely an adult dessert.

2 tsp unflavoured gelatine
2 tbsp cold water
2 tbsp granulated sugar
1/2 cup hot, strong black coffee
2 tbsp coffee flavoured liqueur

Mousse:
1 pouch unflavoured gelatine
2 tbsp cold water
3 egg yolks
1/2 cup granulated sugar
1/2 cup hot milk
8 squares bittersweet chocolate, melted
1 1/2 cups 35% whipping cream

1. Sprinkle gelatine over cold water.  Let stand for 1 minute.  Add sugar, hot coffee and liqueur and stir until sugar dissolves.
2. Butter 9 x 5 in loaf pan very lightly.  Line with 4 inch wide piece of waxed paper or parchment long enough to overhang long sides of pan.  Smooth down completely.  Pour coffee mixture into pan; transfer to refrigerator and chill for about 15 minutes or until set.

Mousse:

1. In a medium saucepan, sprinkle gelatine over water.  Let stand for 1 minute.  Whisk in eggs and sugar and blend well.  Stir in hot milk.  Cook, stirring over medium heat for about 5 minutes or until thickened enough to coat the back of a spoon.  Stir in melted chocolate and let cool completely.
2. Whip cream until stiff.  Using rubber spatula, gently fold cream into chocolate mixture.  Spread mousse evenly over set jelly in loaf pan.  Cover tightly.  Place in refrigerator for at least 3 hours or up to 2 days.  Turn pate out onto serving platter; remove paper.  Slice to serve.

The Lexington

Another Coffee Cocktail!

To a small coffee mug, add 1 oz Amarula Cream and 1/2 oz bourbon.  Top with a shot of hot espresso and whipped cream and garnish with a bourbon soaked marashino cherry!

Panforte

I almost didn't make this traditional Italian candy as I wasn't sure I would like.  I am so glad I tried it.  It was absolutely delicious and very easy to do.  I am not a big fan of Sambuca so instead of buying a new bottle of it (white) I just used some of what I had (black).  This is a great candy to give at Christmas. From Food and Drink 2000

3/4 cup granulated sugar
3/4 cup honey
1/4 cup Sambuca
1/2 cup all purpose flour
1 tbsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
2 cups dried cranberries
1 cup chopped hazelnuts
1 cup slivered almonds
2 tbsp grated orange rind

1. Preheat oven to 325F.  Oil an 8 x 10 inch pan and line with greased parchment paper.
2. Combine sugar, honey and Sambuca in large, heavy pot.  Bring to boil on high heat and boil for 5 to 6 minutes or until the mixture forms a soft ball when dropped into cold water.  A sugar thermometer will reach 238F.
3. Mix remaining ingredients in a bowl and pour hot syrup over.  Mix well to combine.  Pour mixture into prepared pan and smooth top.  It should be about 3/4 inch thick.
4. Bake for 35 minutes or until mixture is set but slightly soft.  Cool, remove from pan, peel off parchment paper and cut into 1 inch squares with a serrated knife.

Chocolate Irish Cream Cheesecake

Use Baileys, Kahlua, or an Amaretto in this one, I add fresh berries on the top.

1 cup chocolate wafer crumbs, about 18 cookies
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 - 8 oz pkg cream cheese, softened
1 - 8 oz carton dairy sour cream
1 cup sugar
1 - 8 oz pkg semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
fresh raspberries
1/3 cup semisweet chocolate pieces, melted

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch springform pan; press onto bottom to form a firm, even crust.  Set pan aside. 
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 oz melted chocolate; beat with an electric mixer on medium to high speed till combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not overbeat.  Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet.  Pour filling onto crust.  Bake in a 325 oven for 50 to 60 minutes or till centre appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Loosen sides.  Cool for 30 minutes more on rack.  Remove sides; cool completely.  Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter.  If desired, top with fresh raspberries and drizzle with 1/3 cup melted chocolate.  Makes 12 to 16 servings.

All Purpose Truffles

Anyone who knows me knows that I am a huge chocolate lover.  I really should have posted these for Christmas because that is when I usually make them.  However work interceded and I didn't have the time to make them.  I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?

Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize.   I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.

FILLING

½ cup Whipping Cream

2 tbsp unsalted butter

1 tbsp corn syrup

1 tbsp rum, orange, raspberry or coffee flavoured liqueur

8 oz semi sweet, bittersweet or milk chocolate, melted

COATING

12 oz semisweet or bittersweet chocolate

2 cups sifted unsweetened cocoa powder

In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat.  Remove from heat and let cool for 5 minutes.  In medium bowl, combine chocolate and cream mixture; beat until smooth.  Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.

In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth.  Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets.  Or using teaspoon shape chocolate mixture into balls.  Chill for at least one hour.

Coating;  In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer.  Using fork, submerge truffle in warm chocolate to coat.  Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat.  Repeat with remaining truffles.  When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa.  Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week.  Makes 35 to 50 truffles depending on size.

Oscartini

As the name suggests, decadent - perfect for the season!

1 1/2 oz Godiva Chocolate Liqueur

1 oz creme de cacao

1/2 oz peppermint schnapps

1/2 oz vodka

2 1/2 oz half and half cream

Garnish

Chocolate truffle

Fill a cocktail shaker with ice.  Add the ingredients and shake until chilled.  Strain into a chilled cocktail glass.  Serve with a chocolate truffle.

Makes 1 cocktail

Monkey Business

A sneaky cocktail!  Tastes like the banana popsicles of my youth - but watch out these creep up on you!

1 oz Vodka

1/2 oz Banana Liqueur

Perrier

Pour Vodka and Banana Liqueur over ice in a rocks glass.  Fill with Perrier.  Garnish with a Cherry