Pot de Creme au Chocolat

 

I have no idea where this recipe came from as it is a dog-eared page torn out of somewhere. It has Hi-Ho's writing all over it and this is a dessert that she loved to make

 

* Hi-Ho added notes: double makes 12, but also double for 8 * 

 

Ingredients

 

 6-ounce package of semi-sweet chocolate bits

 a square of Baker's unsweetened chocolate, chopped up a bit

 1/2 pint light cream (it must be light)

2 Tablespoons milk  

4 eggs, separated

salt 

4 ramekins 

 

Process 

 

1.  Into a blender, dump a 6-ounce package of semi-sweet chocolate bits. Add to this a square of Baker's unsweetened chocolate, chopped up a bit. 

 

2. Heat a 1/2 pint light cream  with 2 Tablespoons of milk, until it is hot, but not boiling. 

 

3. While the cream is heating, separate the 4 eggs. 

 

4. Add a dash of salt to the chocolate and then pour the hot cream into the blender. Turn on the blender and let the blades go until the racket has stopped and the mixture looks smooth. 

 

5. Take the top of the blender off, slide in the 4 egg yolks, and let them cream for another minute. 

 

6.  Pour mixture into 4 ramekins, pot de creme dishes, or after dinner coffee cups and set them in the icebox. 

 

7. About an hour before you will use them, take them out of the refrigerator. They should be served at room temperature.

 

* Added in Moms handwriting: whipped cream to top, Raspberry puree adn serve with Rum or Cointreau.  

 

 

Famous Chocolate Wafer Cookies - a la Nabisco

 

I'm honestly not sure where this recipe came from, perhaps Cooks Illustrated?, as it is ripped from the pages of some magazine.  One thing I do know, is that I have fond memories of these from my childhood as Hi-Ho would cook with them all the time. While these weren't necessarily kept in the cookie jar, it was one of my favorite after school snacks. I would settle down with a little pile of these and a small juice glass full of milk and would dunk these cookies in, give them a little time to absorb the milk, and then  eat the delectable moist crumbly cookie. The best part? At the end, the milk was a special kind of chocolate milk to drink! Yum!

 

Ingredients

 

1 cup all purpose flour

1/2 cup dark cocoa powder (Hershey's special Dark is recommended)

1/2 teaspoon baking soda

1/4 teaspoon table salt

1 & 1/4 cup confectioners sugar

3 Tablespoons water

1 teaspoon vanilla extract

5 Tablespoons unsalted butter, melted 

 

Process 

 

1. Whisk flour,  cocoa, baking soda, and salt in a medium bowl until combined. 

 

2. In a second bowl, combine sugar, water, and vanilla and whisk until smooth. 

 

3. Add butter to the sugar mixture and whisk until incorporated. 

 

4. Add flour mixture to the sugar mixture and stir with a spatula until fully combined. 

 

5. Transfer dough to counter and knead until smooth, about 20 seconds. Roll it into a 5 inch log. Wrap tightly in plastic wrap and refidgerate until very firm, at least 2 hours or up to 5 days. 

 

6. When ready to bake, adjust over racks to upper-middle andlower middle positions and heat oven to 300 degrees. 

 

7. Line 2 rimmed baking sheets with parchment paper. 

 

8. Using a sharp chef's knife, slice the dough log into 1/8 of an inch rounds, and transfer to prepared sheets, placing 20 cookies per sheet, leaving 1/2 inch between each round.  

 

9.  Bake until the center of the cookie gives very little when pressed with your fingertip, 20 to 22 minutes, switching and rotating sheets halfway through baking. 

 

10. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack and let cool completely. Serve

 

Cookies can be stored at room temperature for up to 2 weeks.  

 

Pot de Creme Au Chocolate for 6

 

 This recipe is a huge memory for me and Hi-ho's culinary adventures. She loved making pot de creme for her frequent dinner parties. This is a yummy indulgence. 

Ingredients

1 quart milk

1/2 pound semi-sweet chocolate. 

3 Tablespoons sugar

3 eggs separated

Process

1. Boil 1 quart milk 

2. Very gradually, add the milk to the chocolate to melt, stirring all the time. 

3. Add 3 Tablespoons sugar and let cool. 

4. Beat 3 egg yolks. 

5. Beat one egg yolk. 

6. The beat together lightly. 

7. Add egg mixture to chocolate and strain when cool. 

8. Pour into individual ramekins. 

9. Bake in a hot water bath aka Bain Marie in medium oven for 25 minutes. 

10. Put on ice to cool aka cool in fridge.

Chocolate Rolls (Serve with Chocolate Sauce)

 

Ingredients

Yolks of 5 eggs, beaten hard - 5 minutes

Half cup powdered sugar

1 level teaspoon corn starch

2 Tablespoons ground chocolate

Whites of 5 eggs,  beaten stiff 

Directions

 "Combine first 4 ingredients. Add whites of eggs beaten stiff to mixture. Bake in flat pan lined with paper, buttered and floured, about 10 minutes. Turn out on board, roll. Before serving unroll and spread with half pint cream whipped with a little sugar and vanilla. Roll up while warm. "

* Ne reference to chocolate sauce *

Coconut-Key Lime Squares

I made these yummy bars for dessert last night. Martha Stewart nailed it once again. They were yummy, quick and easy. I will definitely do these again and next time will consider doubling it!

Martha Stewart's Coconut-Key Lime Squares

Mima's Brownies

 
















Ingredients
1/2 cup Spry or Butter
1 teaspoon vanilla
2 ounces bakers chocolate
1 cup walnuts
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 cup sugar

Directions

1. Preheat oven to 350 degrees. 
2. Melt butter/spry in a bowl over hot water.
3. Cool a bit. 
4. Sift flour with baking powder and salt. 
5. Beat eggs until light. 
6. Add eggs to chocolate mixture and blend. 
7. Add flour mixture and nuts.
8. Stir to mix well. 
9. Pour into a greased  8 x 8 baking pan. 
10. Bake in preheated oven for 35 minutes.

Chocolate Fondue

Compliments of William Sonoma. This, accompanied by a mimosa, made the perfect brunch today. It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate. And make sure that the chafing pot is dry, as water will make your chocolate seize.

Ingredients:

• 1/2 cup heavy cream
• 8 oz. semisweet chocolate, finely chopped
• 1 tsp. vanilla extract
• 1 pound cake, cut into 1-inch cubes
• 2 pints strawberries, rinsed and hulled

Directions:

1. Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.
2. In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.
3. Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping.

• Serves 6.
  Adapted from The Fondue Cookbook, (Hamlyn, 1999).

Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake. *** This recipe needs to be made in an 8 inch spring form pan 

*** Ingredients 

3 cakes Bakers German Sweet Chocolate

4.5 Tablespoons milk 

4.5 Tablespoons sugar 

6 eggs separated 

1/2 pint heavy or whipping cream 

2 packages lady fingers (16 whole, 32 split) 

 

 Process

1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
2. Put remainder in the bottom, breaking up those left to fill spaces.
3. Melt chocolate in a double boiler.
4. Add beaten egg yolks to chocolate.
5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
6. Fold in stiffly beaten egg whites and pour into mold.
7. Refrigerate for 24 hours.
8. When ready to serve, whip the cream and will in the cake with it.
9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

Homebound S’mores

Ingredients
1 bag jumbo marshmallows
3 milk chocolate bars
1 box graham crackers
1 toaster oven

Process
1. Turn toaster oven to 400 degrees
2. Line several toaster oven tray with graham crackers.
3. Place one jumbo marshmallow neatly on top of each graham cracker.
4. Place tray in oven and let heat, no more than 3 minutes.
5. While marshmallow heats, break apart the chocolate bars.
6. Take tray out of the oven and stick 1 to 3 piece of chocolate on top of each marshmallow, and then top with another graham cracker.
7. Push down to adhere sandwich and let sit a minute. Enjoy!

Chocolate Mousse

This is an unbelievably easy and decadent dessert.
Ingredients
2 eggs
1 cup heavy cream
1/4 cup sugar
2 egg yolks
1 Tbsp Grand Marnier (use orange juice as an alternative)
2 Tbsp Kahlua
6 ounces chocolate chips
1 tsp vanilla extract
6 Ramekins
Whipped cream for garnish (and a citrus zest?)

Process
1. Heat the chocolate with the Kahlua and Grand Marnier over a low heat until the chocolate is melted. Set aside.
2. In a blender mix the eggs, egg yolks, vanilla, and sugar.
3. Add the heavy cream and blend for 30 seconds.
4. Pour in the chocolate mixture and blend until smooth.
5. Pour into ramekins and refrigerate 2 to 3 hours until set.

Serve with garnish of whipped cream and a sprinkle of zested citrus.

Chocolate and Coffee Pots de Crème

This recipe, from the dessert section of my recipe box is from origins unknown. However, Pots de crème, the plain chocolate kind, were a staple for my dear mother HiHo. I fondly recall the cute way she would say its name with an exaggerated Julia Childs-esque French accent. This recipe adds the zip of strong espresso.

Ingredients
2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean split
12 ounces bittersweet chocolate, cut into 1/4 inch pieces1/2cup very strong prepared espresso coffee
8 pot de crème cups (4 to 5 ounce Ramekins)

Process
1. Bring the cream and sugar to a boil with the vanilla bean in the saucepan.
2. Whisk yolks in a bowl.
3. Whisk roughly 1/3 of the boiling cream into the yolks.
4. Bring remaining cream back to a boil and whisk in the yolk mixture.
5. Continue to cook, whisking constantly another 15 or 20 seconds, until slightly thickened.
6. Strain in the cream and add chocolate. Whisk until smooth.
7. Whisk in coffee.
8. Pour into ramekin molds.
9. Refrigerate until cooled and set.
10. Serve alone or with a crisp cookie of some sort.

Hello Dollies

I recently requested this recipe from my sister Mush so I could make it for a festival we go to every summer. It is easy to make and stores easily without refrigeration! Delicious and fattening, it is hard to turn these yummy desserts down!

Ingredients
1/4c butter
1c Graham cracker crumbs
1c chopped nuts
1c semi sweet chocolate morsels (I also add butterscotch morsels)
1c flaked coconut
1can (14 1/2 oz) sweetened condensed milk

Directions

• Preheat oven to 350 degrees.
• Melt butter in 9" square pan
• Sprinkle crumbs,nuts,morsels, and coconut over butter in layers.
• Pour milk over the top. Do not stir.
  
• Bake in oven at 350 for 30-35 min.
• When cool, cut into squares and enjoy!
  

Makes 3 dozen.

Chocolate fondue

This recipe is awesome! Please maintain a low heat so that you do not scald or even burn the chocolate. Too much heat will ruin it, whether on or off the stove.

Ingredients
1/2 cup heavy dream
8 ounces semisweet chocolate, finely chopped in food processor
1 teaspoon vanilla extract
1 pound cake cut into 1 inch pieces
2 pints strawberries; rinsed, trimmed and cut in halves or quarters

Process

1. In a small saucepan over medium-low heat, warm the steam until steam begins to rise.
   
2. Remove from heat and add the chocolate and stir until melted, smooth and creamy.
   
3. Add the vanilla and stir until blended. Sometimes I will put it back over medium heat if I think it needs a little extra umph.
   
4. Pour the chocolate sauce into your fondue pot and put over heat as directed.
   
5. Serve with pound cake and strawberries on individual fondue forks for dipping.
   

Sinful Cake

There is far too much sugar in this cake so be warned!

INGREDIENTS:

* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.

3. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

4. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.

5. Refrigerate and serve right from the pan!

Chocolate Dessert

My great grandmother clearly loved chocolate! She said, " Good for anyone, but the children love this too!" What a simple dessert!

Ingredients
whipped cream, slightly sweetened.
Bakers chocolate grated

Process

1. Put whipped cream in bottom of sherbet glass.
2. Covered with thick layer of grated bakers chocolate.
3. Cover with another layer of whipped cream.

Chocolate Whipped Cream

Ingredients:
3/4 cup sugar
3 Tablespoons cocoa
Whipped Cream

Process:

• In double boiler combine 3/4 cup sugar and 3 Tablespoons cocoa.
• Set mixture to cool a bit.
  
• Add the whipped cream
• Freeze in a mold.
  

Chocolate Roll

This is another Baba dessert! She wrote, "Great for a party!"

Ingredients:
5 egg yolks beaten for 5 minutes
5 egg whites, beaten stiff
1/2 cup powdered sugar
1 level teaspoon cornstarch
2 Tablespoons ground chocolate
5 egg whites , beaten stiff
1/2 pint whipped cream
sugar and vanilla to taste

Process:

• Preheat oven 350
• Combine first 5 ingredients
• Fold in whites of eggs.
• Bake in flat pan lined with paper, buttered and floured, about ten minutes
• Turnout on board and roll up while warm.
  
• Before serving unroll and spread with 1/2 pint whipped cream with a little sugar and vanilla.
  
• Re-roll and slice.
  
• Serve with chocolate sauce.
  

Chocolate Ice Box Cake

This recipe is credited to Baba again. What I would like to know is how, with all these wonderful dessert recipes, did Mom never bake?I like how this specifically calls for Hershey's.

Chocolate Ice Box Cake

Ingredients:
30 lady fingers
4 eggs separated
3 Tablespoons water
1/2 pint whipped cream
1/2 lb. Hershey's
3 Tablespoons sugar

Process:

• Line sides and bottom of mold with Lady Fingers
• Melt chocolate in double boiler.
• Add sugar and water
  
• Add well beaten yolks of the eggs.
• Cook slowly until thick and smooth. stirring constantly.
  
• When cool, add beaten whites.
• Put in mold alternating filling with lady fingers.
• End with lady fingers on top
• Place in ice box for 12 hours or more
• Serve with whipped cream. Good for a party!
  

No Bake Chocolate Custard

No Bake Chocolate Custard

Just got this from my sister in a recipe exchange we are doing.

total:20 min: 2 servings
serve slightly chilled

1/4 cup milk
1 large egg yolk
3 tablespoons sugar
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate for serving
pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
pinch of ground cinnamon (which I omit)


1. In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly until slightly thickened, about 2 minutes.
2. Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
3. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar (I substitute vanilla for cinnamon) until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve. (I also serve with fresh raspberries...mmm!)

Make ahead-The chocolate custards can be prepared through Step 2 and refrigerate overnight. Serve the custards chilled or at room temperature.

I've doubled this recipe and it seems to work fine.

Bon appetite