BITTERSWEET DARK CHOCOLATE RECIPES
BITTERSWEET CHOCOLATE SOUFFLÉ RECIPE - NYT COOKING
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Provided by Melissa Clark
Total Time 45 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 411, UnsaturatedFatContent 11 grams, CarbohydrateContent 33 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 116 milligrams, SugarContent 29 grams, TransFatContent 1 gram
BITTERSWEET CHOCOLATE MOUSSE RECIPE | MARTHA STEWART
This rich, dark chocolate treat that's smoother than pudding will be devoured by all dessert lovers.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 3 hours
Prep Time 25 minutes
Number Of Ingredients 6
Steps:
- Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
- In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
- Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
More about "bittersweet dark chocolate recipes"
BITTERSWEET CHOCOLATE SOUFFLÉ RECIPE - NYT COOKING
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine french
Calories 411 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine french
Calories 411 per serving
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
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BITTERSWEET CHOCOLATE MOUSSE RECIPE | MARTHA STEWART
This rich, dark chocolate treat that's smoother than pudding will be devoured by all dessert lovers.
From marthastewart.com
Reviews 3.7
Total Time 3 hours
Category Dessert & Treats Recipes
From marthastewart.com
Reviews 3.7
Total Time 3 hours
Category Dessert & Treats Recipes
- Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
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BITTERSWEET CHOCOLATE SAUCE RECIPE - NYT COOKING
Chocolate sauce is easy to make, but it’s a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don’t have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic “baker’s chocolate,” for the best results.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 401 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 401 per serving
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
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BITTERSWEET CHOCOLATE CAKE | BETTER HOMES & GARDENS
Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.
From bhg.com
Reviews 5
Total Time 55 minutes
Category Recipes and Cooking
Calories 582 calories per serving
From bhg.com
Reviews 5
Total Time 55 minutes
Category Recipes and Cooking
Calories 582 calories per serving
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BITTERSWEET-CHOCOLATE TART RECIPE - ALAIN DUCASSE | FOOD ...
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Total Time 5 hours 0 minutes
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Ghirardelli Bittersweet Chocolate Recipes. 2 hours ago Bittersweet Mini Chocolate Cake Recipe Ghirardelli 8 hours ago In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside. In a stand mixer on medium speed, beat together room temperature butter and granulated sugar for 2 minutes or until lightened in color and fluffy. Gradually add in eggs one at a …
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Dark Chocolate Recipes. Experience the rich, intense flavor of premium Ghirardelli chocolate with our collection of dark chocolate recipes. Each of these dark chocolate desserts offers a strong cocoa flavor and a sophisticated tasting experience. Our ultra dark, unsweetened chocolate chips are made with top quality cocoa beans with no added ...
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People try to differentiate between dark chocolate and bittersweet chocolate, but only a few know that bittersweet chocolate is made out of dark chocolate. Dark chocolate contains 50% to 90% of cocoa, butter, and sugar. The reduction of cocoa and sugar in dark chocolate helps to make bittersweet and semisweet chocolates.
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70% BITTERSWEET DARK CHOCOLATE BAR - SCHARFFEN BERGER
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