Posts tagged ‘chocolate desserts’

Jun 30

Chocolate Cheesecake Ice Cream

It’s hot out and even though I am watching what I eat I still enjoy a little indulgence, this ice cream is exactly that. Creamy, rich and delicious, with a slight tang from the cream cheese and lots of chocolatey goodness. I used my go to vanilla ice cream base and made some additions, dark chocolate and cream cheese. Need I say more!!!

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 oz really soft cream cheese (you can also use mascarpone)

5 egg yolks at room temperature from large eggs

1/2 cup sugar

6 oz semi sweet dark chocolate chopped into small pieces(I used Divine)

pinch of salt

1 tbs pure vanilla extract

2 tbs clear corn syrup (optional)

Separate your egg yolks and place them in your mixing bowl with the sugar and pinch of salt. Add the heavy cream and milk to medium saucepan and bring to scalding on medium heat. While your milk and cream are heating beat the egg yolks until they are light and creamy, add the softened cream cheese and continue whisking until the mixture is creamy, thick and light with no lumps of the cream cheese. Slowly whisk in a little of the hot milk to temper the eggs, add back to the pan and cook on med/low heat stirring constantly with a wooden spoon. Using heat that is too high and not stirring can cause the eggs to scramble. Continue cooking until the custard is thick and coats the back of the spoon, Swipe a line on the back of the spoon, the line should stay intact and not run together. If you choose to use a thermometer the custard should be done at about 170 degrees.

Remove from heat, add the chocolate, let sit for about 5 minutes, stir until combined, it will be smooth and silky. Add the vanilla and optional corn syrup, stir. Cover the top of the custard with plastic wrap sitting directly on top of the custard, let it sit on the counter until it cools then refrigerate in the coldest part of the fridge overnight or at least 4 hours. Alternately you can prepare an ice bath and sit the bowl of custard in it stirring frequently until it cools. The temperature of the custard should be 40 degrees or less before you make the ice cream.

Follow manufacturers instructions for your ice cream maker.

Dec 5

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Triple Threat Chocolate Squares-Day 5 of 7 Days of Holiday Cookies And A Give Away!!

Triple Chocolate Threat

You will notice that so many of recipes contain chocolate, well, it’s because I am a shameless chocoholic. I always try to include cookies in my gift boxes that do not have any chocolate in them but I always come back to my true love. The photo above is right from Abby’s book, I made these a while back, they were eaten before I could take a picture, I will be making them again next week when I start assembling my gift boxes,

I first saw this recipe when I received my copy of Abby Dodge’s new cookbook Mini Treats And Hand Held Sweets. In case you don’t know who Abby Dodge is, check out her website, she is a published cookbook author, brilliant founder of “Bake Together” and one of nicest people I have ever met. One look at the photo and I knew this was a recipe I needed to make immediately (and I did) These bite size squares contain some of my favorite ingredients, chocolate, cream cheese, coffee liquor (Kahlua), butter and sugar. I was wowed with the results, they are moist and chocolatey, the filling has a slight tang from the cream cheese, I fell in love, instantly. Abby graciously gave me permission to post this recipe, thanks so much Abby!!

Because there is cream cheese in the filling I will not be able to send these through the mail to gift box recipients but everyone that I give to locally will have these luscious little bites in there boxes.

Now for the giveaway!!! This is my first ever and I have a copy of Abby’s fantastic cookbook that I will send to one lucky person. All you have to do is comment on this post and a name will be randomly picked using random.org. Believe me when I say you will LOVE this cookbook. I certainly do. I will announce the winner on December 14th. Residents of USA only. Shipping rates for a book were really expensive. I really wanted to include those outside the US.

Triple Threat Chocolate Squares

For the filling:

8 oz cream cheese softened

4 oz bitersweet chocolate melted

1 yolk from a large egg at room temperature

2 tbs brewed coffee, coffee liquor or water at room temperature

1/2 tsp pure vanilla extract

pinch of salt

Put cream cheese in medium bowl. Beat with electric mixer (hand held is fine for this job)until smooth, about 2 minutes. Add the melted chocolate, yolk, coffee, vanilla and salt. Beat just until blended.

For the brownie layers:

1 1/2 cups (6 oz) unbleached all purpose flour

1/2 cup (1 1/2 oz) unsweetened natural cocoa powder, sifted if lumpy.

1/4 tsp baking powder

1/2 tsp table salt

16 tbs (8 oz) unsalted butter, softened

1 3/4 cup (12 oz) granulated sugar

3 large eggs at room temperature

1 1/2 tsp pure vanilla extract

Position an oven rack in the center of the oven, and heat the oven to 350 degrees F. Line a 9×13″ baking pan (I like the straight sided kind) with foil, leaving about a 1 inch overhang on two sides. Lightly grease the bottom and sides of the foil.

Whisk the flour,cocoa powder, baking powder and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugar in a large bowl. Beat with an electric mixer with a paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one a time beating until just blended between additions. Add the vanilla with the last egg. Add the flour mixture to the sugar mixture and mix on low speed until a soft dough forms, about 1 minute. Divide the dough in half (each half weights 1 pound but eyeballing it is fine).

Scrape one half of the dough into the prepared pan and using an offset spatula spread evenly. Drop spoonfulls of the filling evenly over the batter and spread evenly. If the filling is still soft, pop the pan in the freezer for a few minutes until it’s firmer, this will make it easier to spread the top layer. Drop small chunks of the remaining dough evenly over the filling and carefully spread evenly. Bake until a toothpick inserted into the center comes out almost clean (a few crumbs sticking is good) 27-29 minutes. Move the pan to wire rack and let cool completely.

For the glaze:

5 oz bittersweet chocolate, chopped

4 tbs (2 oz) unsalted butter, cut into 3 pieces

1/2 cup (2 1/2 oz) pistachios lightly toasted and chopped (Optional)

Melt the chocolate and butter in the microwave or in a small bowl over a pot of simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside. Scrape the glaze on top of the brownie and using an offset spatula spread evenly. Sprinkle pistachios if using. Slide the baking pan into the refrigerator until the glaze is set, about 20 minutes.

Use the foil handles to lift the entire brownie from the pan onto a cutting board. Carefully peel or tear away the foil and toss it out. Using a ruler as a guide(or by eye) and a large knife, cut crosswise into 6 equal strips, then cut each strip into 9 peices. Cover and stow in the refrigerator for up to 3 days. Serve slightly chilled.

NOTE: These bars can be prepared and baked then covered and frozen for up to 1 month before glazing and serving. Thaw in the refrigerator overnight before proceeding with the recipe.