Ingredients
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Saturday, January 21, 2012
Sunday, November 13, 2011
Peppermint Hot Chocolate Cupcakes
Basic Chocolate Cupcake (makes about 24)
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
Directions
Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.
Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 2-3 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight
containers.
Marshmallow Frosting
Ingredients
3/4 cup plus 1tbsp sugar
4 large egg whites
pinch salt
Directions
Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved (the mixture will feel slippery between your fingers with no trace of the grainy sugar.)
Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
Pipe frosting onto cooled cupcakes and top with crushed candy canes.
Sunday, October 16, 2011
Sweet Potato Cheesecake with Pecan Praline Sauce
For the crust:
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream
For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans
In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.
Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.
While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream
For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans
In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.
Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.
While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
Thursday, June 16, 2011
Old Fashioned Vanilla Ice Cream
1/2 cup sugar
Dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure vanilla extract
Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
Gradually stir about 1/2 cup of hot milk into the beaten egg. Add egg mixture to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours.
Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
Chill and add to your ice cream maker as per instructions.
Dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure vanilla extract
Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
Gradually stir about 1/2 cup of hot milk into the beaten egg. Add egg mixture to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours.
Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
Chill and add to your ice cream maker as per instructions.
Sunday, March 6, 2011
Pavlova
Adapted from an Alton Brown recipe.
4 large egg whites, room temperature
Pinch kosher salt
6 ounces granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
1 teaspoon cornstarch
1 cup heavy cream
Sliced fresh fruit (I like strawberries & kiwi)
Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
Just before serving, whip the cream and spoon into the center of the meringue. Top with fresh fruit and serve immediately.
4 large egg whites, room temperature
Pinch kosher salt
6 ounces granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
1 teaspoon cornstarch
1 cup heavy cream
Sliced fresh fruit (I like strawberries & kiwi)
Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
Just before serving, whip the cream and spoon into the center of the meringue. Top with fresh fruit and serve immediately.
Friday, March 4, 2011
Doughnut Muffins
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Rhubard Crisp
Filling:
3lbs fresh rhubarb, chopped
1 1/2 cups sugar
1/2 cup flour
1 tsp cinnamon
Topping:
2 cups flour
1 1/2 cups brown sugar
1 1/2 cups rolled oats
1 cup butter, melted
Toss filling ingredients in a 9x13 baking dish until well blended. Mix together topping ingredients and sprinkle on top, making sure the filling is well covered (a few air holes are good though!) bake at 375F for 45 minutes or until hot and bubbly.
3lbs fresh rhubarb, chopped
1 1/2 cups sugar
1/2 cup flour
1 tsp cinnamon
Topping:
2 cups flour
1 1/2 cups brown sugar
1 1/2 cups rolled oats
1 cup butter, melted
Toss filling ingredients in a 9x13 baking dish until well blended. Mix together topping ingredients and sprinkle on top, making sure the filling is well covered (a few air holes are good though!) bake at 375F for 45 minutes or until hot and bubbly.
Fresh Blueberry Pie
1 9" pie crust, baked
3 cups fresh blueberries
3/4 cups water
1 tbsp butter
1 cup sugar
3 tbsp cornstarch
dash of salt
1 tsp lemon juice
Bring water and 1 cup of blueberries to a boil. Boil for 4 mintues, stirring occasionally. Add sugar, butter, cornstarch, and salt and stir until thick and translucent. Remove from heat and add remaining blueberries and lemon juice. Mix until combined, pour into baked crust, and chill until set. Serve with fresh whip cream.
3 cups fresh blueberries
3/4 cups water
1 tbsp butter
1 cup sugar
3 tbsp cornstarch
dash of salt
1 tsp lemon juice
Bring water and 1 cup of blueberries to a boil. Boil for 4 mintues, stirring occasionally. Add sugar, butter, cornstarch, and salt and stir until thick and translucent. Remove from heat and add remaining blueberries and lemon juice. Mix until combined, pour into baked crust, and chill until set. Serve with fresh whip cream.
Unbaked Cookies
I had a craving for these and whipped up a batch during E's nap this afternoon...
Ingredients:
1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup coconut
Directions
Mix rolled oats and coconut together in a large bowl. Set aside. Mix butter, sugar, cocoa, milk, and salt together in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Add dry ingredients and mix. Drop by teaspoons onto wax paper and let cool.
Ingredients:
1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup coconut
Directions
Mix rolled oats and coconut together in a large bowl. Set aside. Mix butter, sugar, cocoa, milk, and salt together in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Add dry ingredients and mix. Drop by teaspoons onto wax paper and let cool.
Bavarian Apple Torte
Ingredients:
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
8-oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
4 cups peeled, sliced apples
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds
Preheat oven to 450 Fahrenheit.
Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Add flour; mix well. Spread on bottom and sides of a springform pan. Combine cream cheese and 1/4 cup sugar, mixing until well blended. Blend in egg and vanilla. Pour in pastry lined pan. Toss apples with combined sugar and cinnamon; spoon over cream cheese layer. Sprinkle with nuts. Bake at 450 for 10 minutes. Reduce temperature to 400 and continue baking 25 minutes.
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
8-oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
4 cups peeled, sliced apples
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds
Preheat oven to 450 Fahrenheit.
Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Add flour; mix well. Spread on bottom and sides of a springform pan. Combine cream cheese and 1/4 cup sugar, mixing until well blended. Blend in egg and vanilla. Pour in pastry lined pan. Toss apples with combined sugar and cinnamon; spoon over cream cheese layer. Sprinkle with nuts. Bake at 450 for 10 minutes. Reduce temperature to 400 and continue baking 25 minutes.
Tiramisu
Ingredients:
2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water)
½ cup Kahlua
4 large egg yolks
4 tablespoons granulated sugar
2 cups whipping cream
2 cups mascarpone cheese, room temperature
40 (about) crisp Italian ladyfinger cookies
Unsweetened cocoa powder, for dusting
Method:
In a small bowl, combine the espresso and Kahlua. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily. Using a whisk, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the whisk is lifted.
Cool for 5 minutes. Place the mascarpone in a large bowl. Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture. In another large bowl beat the whipping cream and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form.
Fold the whipping cream into the mascarpone mixture and set aside.
Quickly dip enough of the cookies into the Kahlua mixture to cover the bottom of a 9 x 13 glass dish or pan. Cover with half of the marscapone mixture Top with another layer of dipped cookies and the remaining marscapone mixture.
Sift the cocoa powder over the tiramisu. Refrigerate until set, at least 2 hours (overnight is best.)
2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water)
½ cup Kahlua
4 large egg yolks
4 tablespoons granulated sugar
2 cups whipping cream
2 cups mascarpone cheese, room temperature
40 (about) crisp Italian ladyfinger cookies
Unsweetened cocoa powder, for dusting
Method:
In a small bowl, combine the espresso and Kahlua. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily. Using a whisk, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the whisk is lifted.
Cool for 5 minutes. Place the mascarpone in a large bowl. Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture. In another large bowl beat the whipping cream and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form.
Fold the whipping cream into the mascarpone mixture and set aside.
Quickly dip enough of the cookies into the Kahlua mixture to cover the bottom of a 9 x 13 glass dish or pan. Cover with half of the marscapone mixture Top with another layer of dipped cookies and the remaining marscapone mixture.
Sift the cocoa powder over the tiramisu. Refrigerate until set, at least 2 hours (overnight is best.)
Butter Tart Squares
Make these... just dooo it!
Base:
1 cup butter
2 cups flour
1/4 cup sugar
1/4 tsp. salt
Topping:
1 cup raisins
1 T. flour
3 eggs beaten
2 cups brown sugar
1 T. baking powder
1/2 T. vanilla
1/4 cup butter, melted
Preheat oven to 350.
Using a pastry cutter, combine butter with dry ingredients until the mixture is crumbly (it will look similar to pastry dough before the addition of any liquid). Press the mixture into an ungreased 9x13 pan. Set aside.
In a small bowl, combine raisins and flour. Mix well so that no raisins are still clumped together. Set aside.
In a medium bowl, mix eggs, brown sugar, baking powder, and vanilla. Slowly add melted butter. Add in raisins and stir well.
Pour topping mixture over shortbread base and bake for 35 minutes.
Allow to cool completely before cutting.
Note: I made the shortbread base in my food processor and it turned out fabulously. I also used room temp butter for the base.
Base:
1 cup butter
2 cups flour
1/4 cup sugar
1/4 tsp. salt
Topping:
1 cup raisins
1 T. flour
3 eggs beaten
2 cups brown sugar
1 T. baking powder
1/2 T. vanilla
1/4 cup butter, melted
Preheat oven to 350.
Using a pastry cutter, combine butter with dry ingredients until the mixture is crumbly (it will look similar to pastry dough before the addition of any liquid). Press the mixture into an ungreased 9x13 pan. Set aside.
In a small bowl, combine raisins and flour. Mix well so that no raisins are still clumped together. Set aside.
In a medium bowl, mix eggs, brown sugar, baking powder, and vanilla. Slowly add melted butter. Add in raisins and stir well.
Pour topping mixture over shortbread base and bake for 35 minutes.
Allow to cool completely before cutting.
Note: I made the shortbread base in my food processor and it turned out fabulously. I also used room temp butter for the base.
Chocolate trifle with marscapone & hazelnut brittle
1 chocolate cake (I just make one from a mix), cooled
2 cups whipping cream
1 container of marscapone, room temperature
3 egg yolks
2 tbsp sugar
1 1/3 cup water
2/3 cup sugar
2 cups toasted hazelnuts
chocolate to shave/grate for garnish
- first you are going to make the hazelnut brittle. Line a baking sheet with parchment paper and spread the hazelnuts out on it. In a small pan, mix together 1 1/3 cups water and 2/3 cup white sugar. Cook over medium heat and stir until sugar is dissolved and mixture comes to a boil. Continue to cook the mixture until it is a light brown color, about 8 minutes. Pour over hazelnuts and then pop the cookie sheet into the fridge for about 30 minutes or until nice and hard. Top with another sheet of parchment paper and bash into small pieces.
- grab yourself a medium pot and a glass or metal bowl can sit on top. Fill the pot with water to just below where the bowl sits and bring it to a boil. Turn the heat down to med-low (enough to keep a rolling bowl) and add your egg yolks and 2 tbsp sugar to the bowl. Wisk constantly until the mixture thickens and forms ribbons when you lift the wisk (about 6 minutes). Remove bowl and allow mixture to cool - stirring often.
- Whip cream until stiff. In a large bowl, fold together cooled egg mixture and marscapone cheese. When that is properly incorporated, fold in whipped cream.
- Now all you have to do is assemble. If you so this in advance the brittle will get a little soft (but is still yummy) so if you want that crunch you should probably assemble right before serving. I start with a large trifle bowl and crumble in 1/3 of the chocolate cake,top that with 1/3 of the marscapone cream, and then 1/4 of the brittle. Repeat twice, using the last half of the brittle for the topping. Top with some grated chocolate and serve. Sooooo good.
2 cups whipping cream
1 container of marscapone, room temperature
3 egg yolks
2 tbsp sugar
1 1/3 cup water
2/3 cup sugar
2 cups toasted hazelnuts
chocolate to shave/grate for garnish
- first you are going to make the hazelnut brittle. Line a baking sheet with parchment paper and spread the hazelnuts out on it. In a small pan, mix together 1 1/3 cups water and 2/3 cup white sugar. Cook over medium heat and stir until sugar is dissolved and mixture comes to a boil. Continue to cook the mixture until it is a light brown color, about 8 minutes. Pour over hazelnuts and then pop the cookie sheet into the fridge for about 30 minutes or until nice and hard. Top with another sheet of parchment paper and bash into small pieces.
- grab yourself a medium pot and a glass or metal bowl can sit on top. Fill the pot with water to just below where the bowl sits and bring it to a boil. Turn the heat down to med-low (enough to keep a rolling bowl) and add your egg yolks and 2 tbsp sugar to the bowl. Wisk constantly until the mixture thickens and forms ribbons when you lift the wisk (about 6 minutes). Remove bowl and allow mixture to cool - stirring often.
- Whip cream until stiff. In a large bowl, fold together cooled egg mixture and marscapone cheese. When that is properly incorporated, fold in whipped cream.
- Now all you have to do is assemble. If you so this in advance the brittle will get a little soft (but is still yummy) so if you want that crunch you should probably assemble right before serving. I start with a large trifle bowl and crumble in 1/3 of the chocolate cake,top that with 1/3 of the marscapone cream, and then 1/4 of the brittle. Repeat twice, using the last half of the brittle for the topping. Top with some grated chocolate and serve. Sooooo good.
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