Chocolate Dessert Recipes
| Milk Chocolate Creme Brulee |
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Milk Chocolate Creme Brulee
One Pint(16oz) - Heavy Cream
Pinch - Salt
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3/4 cup(4.5 oz) - Milk Chocolate Chips
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4 - Egg Yolks
1/4 cup(2oz) - Sugar
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1/2 tsp - Vanilla Extract
Instructions:
1) Heat cream and salt to just before a boil and remove from heat.
2) In a seperate bowl messure
out the Milk Chocolate Chips.
3) Pour 1/4 of the heated cream over the milk chocolate chips. Let stand for 2 minutes
and then whisk together. Then add the rest of the cream to the mixutre.
4) In a seperate bowl whisk together the
egg yolks and sugar.
5) In very small additions add the hot cream/chocolate mixture to the egg/sugar mixture while
whisking vigorously. Once you have added about 1/2 the cream/chocolate mixture to the egg/sugar mixture you can pour
the other half in all at once and whisk together until combined.
Baking:
1) Take a baking
dish a line the bottom either with paper towls or a small hand towl.
2) Put four ramekins into the baking dish, on top of the towl.
3) Take your creme brulee mixture
and seperate it into the four ramekins.
4) Pour hot water into the baking dish around the ramekins(This will create a
"water bath" and will cook the creme brulee nice and slowly).
Bake at 325 degrees F for roughly 35-45
minutes or until the cream brulee is set(slight jiggle but firm).
Secret
Tip!!!
Once your Creme Brulee is set and you are ready to put the sugar crust on here is what you do.
Forget the torch! You don't need it. Take a small sauce pot and put about 1 cup of sugar in it. Then add just
enough water to disolve the sugar. Cook the sugar mixture on the stove until light brown. Once at that stage pour
the hot sugar onto the Creme Brulee. Careful...Very hot!
| Noel's Orange Chocolate Tart |
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Noel's Orange Chocolate Tart
Tart Dough:
1/2 cup(1 stick
- 4oz) - Unsalted Butter
1/4 cup(2 oz) - Sugar
1/8 tsp - Salt
1 tsp - Lemon Zest(1/2 of lemon)
1/4
tsp - Vanilla Extract
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1 Large
Egg(1.9oz)
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1 1/4 cups(6oz)
- Unsifted Flour
Orange Ganache:
2
1/4 cups(12 oz) - Semisweet Chocolate
1 1/2 cups(12 oz) - Heavy Cream
Zest of one full orange
Instructions for Dough:
1) In a stand mixer cream together the butter, sugar, salt, lemon zest, and
vanilla extract.
2) Once fully creamed add the egg and cream together.
3) Finally add the flour in two stages and
mix just until fully incorporated.
4) Chill for at least 2 hours.
5) Once dough is fully chilled roll out to 1/8
inch thick and place in a tart pan. Dock the doug(poke small holes in the base of the tart shell so air can escape while
baking) and bake at 350 degrees F for 10-15 minutes. It will look barely golden brown when finished.
Instructions
for Ganache center:
1) Measure semisweet chocolate into a small bowl.
2) Heat cream together with Orange
Zest until just before it boils(scald).
3) Take cream off the heat and strain the cream right onto the chocolate.
4) Let the mixture stand for 2 minutes and then whisk together.
5) Pour into finished and cooled tart shell.
Refridgerate and serve. Garnish with whipped cream and orange zest.
