Bread Pudding Souffles with Chocolate Bourbon Sauce
This dessert can be made ahead, then refrigerated, and reheated at serving time in a regular oven, a microwave oven,
or on top of the stove in a skillet pan, with the molds surrounded by water.
1 cup of milk with 1 tablespoon reserved (see down below)
2 tablespoons of sgr.
1 teaspoon of cornstarch dissolved in the reserved "1 tablespoon" of milk
3 ounces of bittersweet chocolate, cut into one-inch. pieces
1 tablespoon of bourbon or 1 teaspoon of vanilla extract
1/2 cup of milk
3 thin slices of bread (2 ounces)
2 tablespoons of golden raisins
2 tablespoons of maple syrup
2 eggs (separated)
1&1/2 teaspoons of unsalted butter [buttering the molds]
4 tablespoons of seedless raspberry jam
For the choc. sauce: Place the cup of milk and sugar in a saucepan, and bring the mixture to boiling. Then remove the pan from the heat, and stir into the dissolved cornstarch. Proceed to add the chocolate pieces, & stir the mixture occasionally until the chocolate is dissolved. Cool to room temp., and stir in the bourbon or the vanilla. [If making the sauce ahead, refrigerate it, covered, and reheat to room temperature in a microwave oven at serving time].
For the soufflés: Preheat the oven to 350 degrees.
Place the 1/2 cup of milk in a bowl, add the bread pieces, and let the bread soak in the milk until it is well saturated, soft, and mushy. Add the raisins, maple syrup, and egg yolks, and stir until the mixture is well homogenized but the bread pieces are still visible.
Beat the egg whites in a bowl until they form soft peaks. (They should not be too firm.) Mix the whites into the bread mixture.
Butter 4 individual 1-cup molds. Place 1 tablespoon of the jam in the bottom of each individual mold, and divide bread mixture among the molds. Arrange the molds on a tray, and cook them in the 350-degree oven for about 20 minutes, until they are set but not completely firm. Remove from the molds and serve lukewarm with the chocolate sauce.
Total time: about 45 min.
Yield: 4 servings.
Chocolate Banana Triffle
1 13"x9" Chocolate Cake
4 RIPE Bananas (Sliced)
1 c of Whipping Cream
1/4 c of Almonds, Blanched, Toasted & Slivered
1/4 c of Maraschino Cherries, Halved
2 c of Whole Milk
1/2 c of Granulated Sugar
5 oz of Semi-Sweet Chocolate, Grated
2 tb of Cornstarch
2 tb of Unsweetened Cocoa Powder
4 tb of Water
4 Egg Yokes
2 tb of Vanilla Extract
Prepare the chocolate pudding first. Place the milk, sugar & chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened [about 5 min.]. Proceed to add the vanilla. Pour into bowl. Cover with plastic wrap & chill. Cut the chocolate cake into 3" squares. Layer half the pieces of chocolate cake in a large trifle or some other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding ontop of cake and around the sides. Repeat the process with another layer of the cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream & slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Then chill.
Chocolate Fettuccine with Rasberries
1 1/2 cups (350 ml) heavy cream
4-6 tbl (4-6 tbl) confectioners sugar
2 cups (500 ml) flour
1 cup (250 ml) cocoa powder
1/2 cup (125 ml) sugar
1/4 tsp cinnamon
3 eggs, slightly beaten
1 tbl olive oil
1/4 tsp vanilla extract
1 pint raspberries
as needed cocoa powder, for garnish
Whip cream until it falls in soft (not stiff) peaks when dropped from a spoon. Fold in confectioners' sugar to taste. Set aside. Place flour, cocoa powder, sugar, cinnamon, and salt in bowl. Stir to blend. Lightly blend eggs, oil, and vanilla together. Mix ingredients and knead by hand or by machine. Cut dough to form fettuccine or your favorite flat pasta variety. Dry dough for 10-15 minutes.
Cook and drain pasta, shaking briskly to drain off cooking water. Divide pasta among 4 warmed dessert plates and scatter raspberries over pasta, reserving a dozen raspberries for garnish. Top each serving of pasta with 3/4 cup (175 ml) sweetened whipped cream. Dust with cocoa powder and garnish with reserved raspberries. Serve at once.
Note: If the dough seems too dry, add water (no more than 1/2 teaspoon at a time) to moisten until dough is of the proper consistency. If the dough seems too moist, add a mixture of flour and cocoa powder (no more than 1 tablespoon at a time).
Chocolate Vanilla Double Dip Creme Brulee
Yields: Eight Servings
1/2 c Milk
2 c of Heavy (whipping) cream
1/2 c of Sugar
2 Vanilla beans (split lengthwise)
6 Egg yolks (room temperature blended with fork)
The Chocolate Mousse
5 oz of Bittersweet or semisweet Chocolate, coarsely chopped
4 oz of Unsalted butter, chopped
4 lg Eggs* (separated, at room temperature)
4 tb of Sgr.
Plus 6 tb of Sgr for caramelizing
1/4 ts of Cream of tartar
For the custard; be sure to place the milk, cream and sugar in a heavy medium sized saucepan. Scrape the seeds from vanilla beans in the mixture & add the split skins too. Bring to a boil over medium heat. Remove from heat and steep for atleast one hour or until the mixture cools to room temp. Discard the split skins of the beans.
Preheat oven to 300 degrees. Then place 8 three inch. ramekins in a large baking pan. Pour enough water into pan to come three quarters of the way up on the sides of the ramekins. Remove the ramekins & place the baking pan with the water in the oven to preheat for about 15 minutes.
Whisk the six egg yolks into the cooled milky mixture. Strain through a fine sieve into the ramekins, filling only about half full [make sure to leave room to add the chocolate mousse layer]. Then place the ramekins in the preheated prepared pan. Bake in the preheated oven until set & a knife inserted into the custard comes out dry. Remove dishes from the water bath and cool to room temperature.
For chocolate mousse: melt the chocolate and butter in the top of a double boiler, over gently simmering water until chocolate is smooth, stir occasionally. Cool until tepid, about 25 min. Using an electric mixer, beat the four egg yolks with two tablespoons of sugar until a slowly dissolving ribbon forms as the beaters are lifted. Fold the tepid chocolate into the yolks. Using a clean dry beater & bowl, beat the four egg whites and the cream of tartar until soft peaks form. Add the remaining two tablespoons of sugar one at a time and continue beating until barely stiff. Gently fold half of the whites into the chocolate mixture, fold in the remaining whites.
Spoon the chocolate mousse over the cooled baked custards, smoothing the tops with a spatula. Cover with plastic wrap and refrigerate at least 4 to 6 hours or overnight. Remove from refrigerator 30 minutes before serving.
To serve, preheat the broiler (or use stovetop salamander or small propane torch). Sprinkle a little less than one tablespoon sugar over each dessert. Place about two inches below the heat source and broil until the sugar is melted and caramelized, about two minutes, watching carefully. Serve immediately.
1/2 c Butter
1/2 Bar German chocolate
1 c Sugar
1/2 c Flour
1 ts Vanilla
Vanilla ice cream or whipping cream
Preheat oven to 325 degrees. Grease a 9" pie pan.
Melt butter and chocolate in a double boiler. Set aside. Beat eggs until frothy. Add sugar and beat well. Add flour and beat well. Add vanilla and chocolate mixture and beat well. Pour into pan and bake 35-40 minutes. Cool before serving. Cut in wedges and top with vanilla ice cream or whipping cream.