Wednesday, May 30, 2012

DOUBLE DUTCH TREATS

I LOVE DARK CHOCOLATE, AND YES I WILL ADMIT I'M A CHOCOLATE SNOB.....SO WHEN B'WANA SURREPTITIOUSLY PUT THE RECIPE FOR FOOD PROCESSOR CHOCOLATE MOUSSE ON MY PILE OF READING... I WAS SKEPTICAL.... BUT AS THEY SAY THE PROOF IS IN THE PUDDING... OR IN THIS CASE THE MOUSSE.
FROM THE WALL STREET JOURNAL 5/26/2012

BILL HUTTON'S CHOCOLATE MOUSSE
7 OZ SEMISWEET OR BITTERSWEET CHOCOLATE (NOT MORE THAN 62% CACAO) COARSELY CHOPPED
1/3C MILK (THE REALY DEAL PLEASE)
2T SUGAR 
PINCH SEA SALT
2 T FLAVORLESS VEGETABLE OIL (CANOLA OR I USED PISTACHIO)
1 1/2T LIQEUR (OPTIONAL  I USE ESPRESSO COFFEE)
2t PURE VANILLA EXTRACT
1C HEAVY CREAM


1. BLAST CHOCOLATE IN A FOOD PROCESSOR UNTIL VERY FINELY GROUND, LEAVE IN THE PROCESSOR BOWL.


2 BRING MILK, SUGAR & SALT TO SIMMER (LITTLE BUBBLES ON THE SIDE OF THE SAUCE PAN)STIRRING TO DISSOLVE THE SUGAR.  TURN ON THE PROCESSOR A& POUR SWEETENED HOT MILK THROUGH THE FEED TUBE, PROCESSING FOR ABOUT 15-20 SECONDS, OR UNTIL THE CHOCOLATE HAS MELTED.


3. ADD OIL, LIQUEUR OR ESPRESSO AND VANILLA.  PROCESS FOR ANOTHER 10 SECONDS TO BLEND THOROUGHLY.


4. SCRAPE MIXTURE INTO A LARGE BOWL AND LET COOL ABOUT 10 MINUTES.


5.  BEAT THE HEAVY CREAM UNTIL IT JUST STATS TO HOLD A VERY SOFT SHAPE.  FOLD 1/3 OF BEATEN CREAM INTO CHOCOLATE.  FOLD IN REMAINING CREAM.  DO NOT OVER MIX.  IMMEDIATELY SCOOP INTO SIX PRETTY DESSERT GLASSES.


6. REFRIGERATE UNTIL MOUSSE SETS, ABOUT AN 1 HOUR OR UNTIL READY TO SERVE.  GARNISH WITH A PINCH OF FLEUR DE SEL (OPTIONAL)


THE VERY SAME DAY I GOT AN EMAIL FROM MY MARTHA STEWART COOKIE OF THE DAY LIST...WITH THE FOLLOWING RECIPE.... MY THOUGHT COMBINE THE TWO FOR A DOUBLE DUTCH TREAT


FLOUR LESS DOUBLE CHOCOLATE PECAN COOKIES (MARTHA STEWART)




3C CONFECTIONERS' SUGAR(SIFTED, SPOONED & LEVELED)


3/4C DUTCH-PROCESS COCOA POWDER ( SIFTED SPOONED & LEVELED)


1/2 t COARSE SALT


5OZ BITTERSWEET CHOCOLATE, CHOPPED


1 1/2C CHOPPED PECANS (OR OTHER NUT OF YOUR CHOICE)
4 LARGE EGG WHITES AT ROOM TEMPERATURE


1. PRE HEAT OVEN TO 325 DEGREES (AT LEAST 10 MINUTES).  IN A LARGE BOWL, WISK TOGETHER SUGAR, COCOA, & SALT.  STIR IN THE CHOPPED CHOCOLATE & PECANS.  ADD EGG WHITES AND STIR JUST UNTIL INCORPORATED ( DO NOT OVER MIX)


2.  DROP DOUGH BY 1/4 CUPFULS , 3 INCHES APART, ONTO 2 PARCHMENT-LINED RIMMED BAKING SHEETS.  BAKE UNTIL COOKIE TOPS ARE DRY AND CRACKLED, ABOUT 25 MINUTES.  ROTATING SHEETS HALFWAY THROUGH THE BAKING TIME.  TRANSFER SHEETS TO A WIRE RACK AND LET COOKIES COOL COMPLETELY (TO STORE, KEEP IN AN AIRTIGHT CONTAINER UP TO 3 DAYS)


SERVE ONE COOK WITH I SERVING OF MOUSSE.  DDDDDD   LISH!

1 comment:

  1. these sound so yummy bz,
    thanks for sharing!
    ox,
    e

    ReplyDelete