Sweets for the Sweet

When I indulge in dessert, it has to be chocolate! Here are just a few of my favorite recipes you can try for yourself. All tested. All approved.

CHOCOLATE MOUSSE

8 oz. semi-sweet chocolate

1/4 c. dark rum

1/2 c. sugar

2-3 tbsp. lukewarm water

2 egg whites

2 c. heavy cream

Melt chocolate in the top of a double boiler. Cook rum and sugar over a very low heat until the sugar melts (do not let it brown). Add sugar syrup to chocolate (close in temp.). Beat in 2 tablespoons lukewarm water and set aside. Beat egg whites until stiff - whip the cream and then fold the two together. Beat chocolate again if it's thickened and add 1 more tablespoon of water. Fold chocolate into cream and spoon into individual serving dishes or glasses. Chill before serving. You can add some shaved chocolate, fresh whipped cream (beat with a little vanilla), or a strawberry.

CHOCOLATE TRUFFLES

1/2 pound good bittersweet chocolate (recommended: Lindt)

1/2 pound good semisweet chocolate (recommended: Ghiradelli)

1 cup heavy cream

2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)

1 tablespoon prepared coffee

1/2 teaspoon good vanilla extract

Confectioners’ sugar

Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heatproof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. Also try – finely chopped nuts and coconut. These will keep refrigerated for weeks, but serve them at room temperature.

 

MEXICAN HOT CHOCOLATE

3/4 cup water

1 vanilla bean (or 1 teaspoon vanilla extract)

3/4 cup sugar

1 teaspoon ground cinnamon

1 heaping tablespoon instant espresso

Pinch salt

2 1/2 ounces bittersweet chocolate, the best quality possible, grated

2 cups whole milk

Vanilla ice cream

Chili powder

Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.

 

CHOCOLATE MARTINI

1 1/2 ounces dark chocolate liqueur

1 1/2 ounces chocolate vodka

1 1/2 ounces tequila

1 1/2 coffee flavor liqueur (recommended: Kahlua)

Combine all of the ingredients into a cocktail shaker filled with ice and shake vigorously until the outside of the shaker is frosty. Strain immediately into the glasses and serve. You can rim the glasses in flavored sugars; cocoa power or espresso powder by dipping a martini glass in a splash of vodka or rimming the glass with cut orange. Tap the glass gently to knock off the extra powder.

 

CHOCOLATE KISS

1 oz. Dark Rum

1 oz. Cognac

1 oz. Godiva Chocolate Liqueur

Top off with hot coffee and fresh whipped cream.

Depending on the size of your mug… serves 1-2 people.

Images via What's Cooking in America