different types of chocolate dessert recipes
Individual chocolate meringue tarts:
1 cup all purpose flour
2 Tablespoons superfine sugar
2 Tablespoons cocoa powder
5 oz. butter, chopped
2 Tablespoons iced water
4-1/2 oz. dark chocolate
1/2 cup cream
For the meringue:
3 egg whites
3/4 superfine sugar
Preheat oven to 350F.
1. Put the flour, sugar, cocoa and butter into a food processor and process until it resembles coarse crumbs.
2. When the machine is still running, add the water into the feed tube and process until just combined.
3.Take the dough out of the processor and knead the pastry lightly together and wrap in plastic and refrigerate for 30 minutes.
4. After 30 minutes, roll out the pastry and cut into 2-3/4" rounds. Press the rounds into the bottom of a muffin tin or other mold and bake for 6 to 8 minutes. Remove from oven, set aside and allow cooling
5. Put the chocolate and cream into a saucepan. Place over low heat and stir gently until chocolate is melted and the mixture is smooth.
6. Set the chocolate aside to cool.
7. When both the pastry and the chocolate are cool, spoon the chocolate mixture into the pastry shells and refrigerate until the chocolate is set.
9. To make the meringue: Beat the egg whites to soft peaks. While still beating (or whisking) gradually add the sugar until the egg whites are glossy and the sugar has been incorporated.
10. Spoon the meringue on top of the tarts and place under the broiler for about 30 seconds to lightly brown the meringues.
Chocolate and coffee pudding:
3/4 cup flour
2 teaspoons baking powder
pinch of salt
1/4 cup butter
1 oz. unsweetened chocolate, chopped into
1 cup sugar
5 Tablespoons whole milk
1/4 teaspoon vanilla extract
For The Topping:
2 Tablespoons instant coffee powder
1 cup boiling water
7 Tablespoons dark brown sugar
5 Tablespoons sugar
2 Tablespoons unsweetened cocoa powder
Preheat oven to 350F. Grease a 9-inch square pan. Pour the hot water over the coffee and stir to combine. Allow the coffee to cool as you prepare the rest of the pudding.
1. Sift the flour, baking powder and salt together into a small bowl and set aside.
In the top of a double boiler set over simmering water, add the chopped chocolate, butter and 1 cup of sugar. Melt gently, stirring occasionally.
3. Remove from the heat. Add the flour mixture to the melted ingredients and stir to combine.
4. Stir in the milk and vanilla extract. Pour into the prepared pan.
5. Make the topping: Mix the brown sugar, sugar and cocoa together in a bowl. Sprinkle this over the top of the pudding.
6. Pour the cooled coffee evenly over the surface of the cake. Place in the oven and bake for 40 minutes. It will be puffed up and set on top.
Chocolate orange truffle:
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate
2 teaspoons finely grated orange zest (from 1
For the coating:
6 oz. chocolate, chopped, for dipping
1/2 cup confectioner's sugar
1-1/2 teaspoons ground ginger
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the orange zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line the baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand; allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
Unsalted butter, at room temperature, for
dish and collar
6 TBS sugar, plus extra for coating dish
5 oz. bittersweet chocolate, chopped
1 cup whole milk
3 large egg yolks
3 TBS flour
5 large egg whites
pinch of cream of tarter
Confectioners sugar for dusting
Heat oven to 400c
1. Butter dish well: Coat with sugar, tap out any extra.
2. Cut enough parchment paper to form a collar that will extend 3" above rim. Tie collar around dish.
Using with a brush, brush the collar well with melted butter. Chill dish.
3. Place chocolate in top of double boiler over barely simmering water. Allow chocolate to melt slowly, stirring until smooth. Keep warm.
4. Scald milk in medium sauce pan.
5. Beat egg yolks with 4 TBS sugar until pale and fluffy.
6. Beat in flour until well combined. Keep mixer running, slowly add half the hot milk.
7. Add mixture to rest of milk in saucepan. Bring to a boil over medium low heat, stirring constantly.
8. Simmer for 2-3 minutes, then whisk in melted chocolate.
9. Transfer to a large bowl. Cover with plastic wrap, pressing onto surface of chocolate. Keep warm.
10. In large bowl, beat egg whites with cream of tartar until soft peaks form.
11. Gradually add remaining 2 TBS of sugar and beat until stiff and glossy.
12. Spoon a fourth of the egg whites into chocolate base and whisk until smooth.
13. Quickly fold in remaining whites. Some streaks may remain.
14. Transfer to prepared dish. Bake for 15 minutes at 400. Reduce heat to 375 and bake for more minutes.