For the love of chocolate…


27Produced by Brett Levine
Food Styling by Lily Plauché
Photography by Becky Staynor

It’s no wonder everyone loves chocolate.

People are passionate about chocolate. Some like it dark; some like it hot. Some like it chock-full of almonds and others like it smooth. Varied though it may be in taste, color, and texture, chocolate is wondrous no matter what form it takes. Each style of chocolate has its own unique qualities that make every dessert (or afternoon snack) special. We’ve brought you three irresistible chocolate recipes—and we’ll understand if you can’t just one to try!

The Chocolate Espresso Tart takes the simple wafer cookie as a base, creating a light crust that holds a decadent filling. The boldness of coffee liqueur, the richness of cream, and the punch of dark chocolate combine to create a chilled chocolate delight. The chocolate whipped cream adds a little extra sweetness to every bite.

If you prefer semisweet chocolate, a Pot de Crème is perfect. Deeply intense, the decadence of a pot de crème is tempered perfectly by the size of the serving.

Dark Chocolate Sea Salt Fudge proves that nothing beats that classic sweet-and-salty combo. Here, the simplicity of chocolate, butter, and sea salt sings a most beautiful song. The salt makes the fudge look as lovely as it tastes—dress it up with a little ribbon, and you have a delectable Christmas gift for those people you really love.

All hail chocolate!

 

Dark Chocolate Sea Salt Fudge

Makes about 2 pounds

1 (14-ounce) can sweetened condensed milk
1 pound bittersweet chocolate, chopped
¼ cup unsalted butter, cut into pieces
1 teaspoon vanilla extract
¾ teaspoon sea salt

1. Line an 8 x 8 inch square pan with parchment or wax paper; butter paper.

2. In a medium saucepan, combine condensed milk, chocolate, and butter. Heat over medium heat, stirring frequently, until melted and smooth. Stir in vanilla. Pour mixture into prepared pan. Refrigerate two hours or until firm.

3. Remove fudge from pan and sprinkle with salt. Cut into 1-inch squares. Store, refrigerated, in an airtight container.

 

Chocolate Coffee Tart

Serves 8

Crumb mixture:
38 chocolate wafer cookies (8 ounces)
¼ cup packed light brown sugar
2 teaspoons instant espresso granules
6 tablespoons butter, melted

Filling:
1 ½ cups half and half
¼ cup coffee liqueur (such as Kahlua)
¼ cup light brown sugar
¼ teaspoon salt
2 teaspoons instant espresso granules
2 tablespoons cocoa powder
2 tablespoons corn starch
4 ounces bittersweet chocolate, chopped

Chocolate whipped cream:
1 cup heavy cream
3 tablespoons cocoa powder
2 tablespoons sugar
Chocolate covered espresso beans, chopped

1. Heat oven to 350F. Pulse cookies in food processor until finely ground. Pour into a bowl; stir in ¼ cup brown sugar, 2 teaspoons espresso granules, and butter until combined. Press crumb mixture into bottom and up sides of a 9-inch tart pan. Bake 10-15 minutes or until set. Cool on a wire rack.

2. In a medium saucepan, whisk together half and half, coffee liqueur, ¼ cup brown sugar, salt, 2 teaspoons espresso granules, cocoa powder, and corn starch. Bring to a boil over medium-high heat, whisking constantly. Cook two minutes or until thickened. Stir in chopped chocolate until melted. Pour into prepared crust. Cover with plastic wrap and chill three hours or until set.

3. To make chocolate whipped cream, beat heavy cream, cocoa powder, and sugar with an electric mixer on high speed for three minutes or until stiff peaks form. Serve tart with whipped cream and espresso beans.

 

20Pots de Crème

Serves 6

3 cups half and half
6 egg yolks, lightly beaten
¼ teaspoon salt
10 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
whipped cream, for serving

Combine half and half, egg yolks, and salt in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon (do not boil). Stir in chocolate and vanilla, stirring until chocolate melts. Pour into ramekins or serving cups. Cover with plastic wrap and chill three hours or until set. Serve with whipped cream.

 

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