Chocolate Truffle Tart
Extremely rich, this dessert is wonderful and would go well with a glass of wine or just a glass of milk!
1/3 cup butter, of margarine, softened
1/4 cup powdered sugar
1/2 cup all-purpose flour
2 T unsweetened baking cocoa
1 bag (12 oz.) semisweet chocolate chips
1/2 pint (1 cup) whipping cream
1 tsp vanilla
2 egg yolks
1/3 cup whipping cream
1 T powdered sugar
Heat oven to 350 degrees. Grease a 9-inch glass pie plate. In medium bowl, beat butter and powdered sugar with electric mixer on medium speed until blended. Beat in flour and cocoa until coarse crumbs form. With floured fingers, press in bottom of pie plate. Bake 5-7 minutes or until set.
In double boiler set over hot simmering water, heat chocolate chips 2-3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanill and egg yolks until well blended. Cook over medium-low heat 5-6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with
electric mixer on high speed 1-2 minutes or until soft peaks form. Place in
plastic baggy and snip off corner with scissors. Pipe whipped cream onto refrigerated tart. Refrigerate. Serve.
Triple Chocolate Cake
(This is a picture of the cake I made. This is VERY rich & delicious!)
This cake is fantastic! I made it for my husband and dad for Father's Day, and both of them loved it! If you choose to pour the Chocolate Ganache over the top of it (which I highly recommend!) then I would call it Four-ple Chocolate Cake (a little Bill Cosby humor for ya!). When pouring the Chocolate Ganache over the cake, there will be plenty that runs off the cake. Catch it below on a plate, and dip a few strawberries in it to add as garnish to the cake! By far, one of my favorite desserts I've cooked so far!
1 pkg. devil's food cake mix
1 pkg. semi-sweet chocolate chips
1 8 oz. container sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg. (3.9 oz.) chocolate instant pudding mix
3/4 cup heavy whipping cream
1 pkg. semi-sweet chocolate chips
Pre-heat oven to 350 degrees. Grease a 12 cup fluted tube pan; set aside. Combine all cake ingredients into bowl and stir with wire whisk until ingredients are blended. Pour batter into prepared pan. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 15 minutes. Remove cake from pan; cool completely.
Meanwhile, in a double boiler set over hot simmering water, heat chocolate chips and whipping cream. Stir until completely melted. Pour over cake, making sure to put a plate underneath to catch the drippings. Wait until ganache has "set" to serve.
I used a double boiler on low heat (water should NOT boil at all - no more than 212 degrees F).
Pour in chocolate chips & cream at the same time. Stir until melted.
My research says that the optimum temp for pouring is 85-90 degrees F, but mine did fine at a 100-110 degrees. My research also said it keeps well in the fridge for up to 2 weeks (I am thinking of the sneaky trips to the kitchen, when dc are not around, to have a spoonful of gnache! LOL)
Dark Chocolate Fondue
Dip whatever you like in this fondue! Strawberries, apples, kiwi, pound cake, marshmallows, pretzels...the list goes on and on!
8 oz. bittersweet baking chocolate, chopped
8 oz. semi-sweet baking chocolate, chopped
1 pint (2 cups) whipping cream
1 T vanilla
In a 2 quart heavy saucepan, heat both chocolates and the whipping cream over low heat, stirring frequently, until cream is hot and chocolate is melted. Stir with wire whisk until smooth. Stir in vanilla. Pour into fondue pot. Keep warm with fuel canister on low heat.