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September 2001 Issue
Annual Chocolate Column
by Victoria Smith
Table of Contents | Single-page view

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5. Chocolate Mudslide Frozen Pie

Take along this dessert to a party or serve as an after-dinner delight. The chocolate crumb crust is spread with a mixture of sour cream, melted chocolate chips and coffee. Covering that is a whipped topping followed by a sprinkling of mini-chocolate chips.
  • 1 prepared 9-inch (9-oz.) chocolate crumb crust
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon instant coffee
  • 1 teaspoon hot water
  • 3/4 cup sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1/4 cup unsweetened baking cocoa
  • 2 tablespoons miniature semi-sweet chocolate chips
Melt 1 cup morsels in a small, heavy-duty saucepan over the lowest possible heat. When the morsels begin to melt, remove from the heat; stir. Return to the heat for a few seconds at a time, stirring until smooth. Remove from the heat; cool for 10 minutes.

Combine the coffee granules and water in a medium bowl. Add the sour cream, granulated sugar and vanilla extract; stir until the sugar is dissolved. Stir in the melted chocolate until smooth. Spread into the crust; chill.

Beat the cream, powdered sugar and cocoa in a small mixer bowl until stiff peaks form. Spread or pipe the mixture over the chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

  • Yields: 8 servings
  • Preparation Time: 30 minutes plus freezing time


6. Peanut Butter Ice Cream Pie

  • 1 (18-oz.) package refrigerated peanut butter chocolate chip cookie dough, softened, divided
  • 1/2 cup peanut butter, divided
  • 1 pint vanilla ice cream, softened
  • 1/4 cup chopped peanuts, plus extra for sprinkling, if desired
  • 3 tablespoons chocolate flavor syrup
Preheat the oven to 350°F. Grease a 9-inch pie plate.

Press ¾ package cookie dough onto the bottom and up the sides of a prepared pie plate.

Bake for 10 to 12 minutes, or until golden brown; flatten down the dough with the back of spoon to form a pie shell. Cool completely on a wire rack.

Spread ¼ cup peanut butter over the crust. Mix the ice cream, remaining peanut butter and ¼ cup peanuts in a medium bowl. Spoon into the cookie crust; spread evenly. Drizzle with chocolate syrup and additional peanuts. Freeze for at least 2 hours or overnight.

Bake the remaining cookie dough according to the package directions. Cool completely on a wire rack; crumble the cookies.

Thaw the pie for 5 to 10 minutes. Sprinkle the cookie crumbs over the pie; cut into wedges.

  • Yields: 8 servings
  • Preparation Time: 25 minutes plus freezing time


7. Quick Brownie Sundae

A great party dessert for kids.
  • 1 (18-oz.) package refrigerated brownie or walnut brownie bar dough
  • 1 quart ice cream
  • 1 cup whipped cream
  • 1/2 cup chocolate flavor syrup
  • 6 tablespoons miniature semi-sweet chocolate chips
  • 6 maraschino cherries
Prepare the brownies according to the package directions. Cool for 20 minutes in the pan on a wire rack. Cut into 12 pieces.

Place 2 brownies in each sundae dish. Top with ice cream, whipped cream, chocolate syrup, morsels and cherries.

  • Yields: 6 servings
  • Preparation Time: 35 minutes


8. Sensational Irish Cream Cheesecake

It is truly sensational and too good to only make for St Patrick's Day!
  • 1 3/4 cups finely crushed chocolate graham crackers
  • 6 tablespoons butter, melted
  • 1 recipe filling, (as follows)
  • 3 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1/3 cup Irish cream liqueur, (up to 1/2 cup)
  • 3/4 cup miniature semi-sweet chocolate chips, divided
  • 1 teaspoon all-purpose flour
Preheat the oven to 375° F. Grease a 9-inch spring form pan.

For the crust, combine the graham cracker crumbs and butter in a medium bowl; stir until crumbly. Press onto the bottom and 1 inch up the sides of the prepared pan.

For the filling, beat the cream cheese and sugar in large mixer bowl until creamy. Add the eggs one at a time, beating well after each addition. Stir in the liqueur.

Combine 1/2 cup morsels and flour in small bowl; gently stir into the cream cheese mixture. Pour into the crust. Sprinkle the remaining morsels on top.

Bake for 40 to 50 minutes or until the edge is set but the center still moves slightly. Cool in the pan on a wire rack for 10 minutes. Loosen the side of the pan. Cover; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate curls, if desired.

For Sensational Mocha Cheesecake, SUBSTITUTE 1/4 cup half-and-half or milk, 2 tablespoons cooled coffee and 1 teaspoon almond extract for the liqueur. Prepare as above.

  • Yields: 16 servings
  • Preparation Time: 40 minutes plus refrigeration time

9. Famous Fudge

This famous fudge will make you a star. Don't skip the nuts with their crunchy touch.
  • 1 1/2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
Line a 8-inch-square baking pan with foil.

Combine the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from the heat.

Stir in the marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until the marshmallows are melted. Pour into the prepared baking pan; refrigerate for 2 hours or until firm. Lift from the pan; remove the foil. Cut into pieces.

For milk chocolate fudge, SUBSTITUTE 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for the Semi-Sweet Chocolate Morsels.

For butterscotch fudge, SUBSTITUTE 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels for the Semi-Sweet Chocolate Morsels.

For mint chocolate fudge, SUBSTITUTE 1 1/2 cups (10-ounce package) Mint-Chocolate Morsels for the Semi-Sweet Chocolate Morsels.

  • Yields: 24 servings
  • Preparation Time: 25 minutes


10. Easy Chocolate Mousse

If desired, ensure that your eggs are salmonella-free by treating them using the method below*.
  • 6 eggs, separated
  • 1 cup powdered sugar, divided
  • 1 tablespoon vanilla extract
  • 2 cups whipping cream
  • 2 ounces semi-sweet chocolate
  • 2 ounces unsweetened baking chocolate
Prepare a mold for the mousse by placing a foil collar around a 6-cup baking dish so that it extends 2 inches higher than lip of dish. Using a mixer, beat the egg whites in a medium mixing bowl until very foamy. Add 1/2 cup powdered sugar and beat until stiff. In a separate bowl, beat the egg yolks until very thick and lemon colored; mix in the vanilla. Beat the cream in a large bowl, until foamy, but not stiff. Add the remaining 1/2 cup powdered sugar and continue beating until stiff. Gently fold in the egg whites and yolks until well combined. Pour 1/3 of the mixture into the prepared mold and refrigerate until set.

Meanwhile, melt the semi-sweet chocolate in the top of a double boiler until just smooth; cool slightly. Fold into 1/2 of the remaining mousse mixture. Spread this on top of the chilled mousse and place back in the refrigerator until set.

Melt the remaining unsweetened chocolate; cool slightly. Combine with the remaining mousse mixture and pour over the chilled mousse. Cover with foil and chill for 24 hours.

If desired, invert the mousse onto a serving platter and serve. Suggested garnishes include mint sprigs, chocolate and white chocolate shavings, cocoa powder or edible flower petals.

*For salmonella-safe egg whites, you will need:

  • a medium stainless steel bowl
  • a wooden or plastic stirring spoon
  • a heat-resistant rubber spatula
  • a medium skillet
  • a quick-read kitchen thermometer
Place the egg whites in a bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up the egg whites, but not raising any foam. Set aside.

In a skillet, heat 1 inch of water to a simmer and remove from the heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove the bowl from the hot water and check the temperature with a thermometer (tilt the bowl if necessary to have about 2 inches of white covering the thermometer stem).

The temperature must reach 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use.

When the desired temperature is reached, proceed with recipe.

*For salmonella-safe egg yolks or whole eggs, you will need:

  • a small, heavy saucepan
  • a heatproof, 2-cup glass measuring cup
  • a large stainless steel mixing bowl
  • a wooden or plastic stirring spoon
  • a quick-read kitchen thermometer
Place the eggs or yolks in a saucepan. Add the liquid from the recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.

Fill a measuring cup 2/3 full with boiling-hot water.

Prepare the bowl by half-filling it with ice water.

Heat the eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off the thermometer in the hot water. When the desired temperature is reached, place the saucepan in the bowl of ice water to stop the heating process. When cooled, proceed with recipe.

  • Yields: 12 servings
  • Preparation Time: 20 minutes plus refrigeration time

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