CHOCOLATE DIPPING RECIPE RECIPES

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CHOCOLATE TIRAMISU RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Chocolate Tiramisu Recipe | Giada De Laurentiis | Food Net… image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 8 hours 36 minutes

Prep Time 30 minutes

Cook Time 6 minutes

Yield 12 servings

Number Of Ingredients 14

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Steps:

  • Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
  • Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
  • Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

CHOCOLATE TIRAMISU RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Chocolate Tiramisu Recipe | Giada De Laurentiis | Food Net… image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 8 hours 36 minutes

Prep Time 30 minutes

Cook Time 6 minutes

Yield 12 servings

Number Of Ingredients 14

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Steps:

  • Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
  • Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
  • Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

SATINY CHOCOLATE GLAZE RECIPE | ALLRECIPES
Excellent look and consistency. Stiffens perfectly without being too hard, still very edible. REALLY great for dipping cupcakes into, it coats them so nicely and holds anything you might put on top, i.e. fruit, sprinkles, etc. Try it with the Too Much Chocolate Cake recipe …
From allrecipes.com
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NUOC CHAM (VIETNAMESE DIPPING SAUCE) RECIPE | ALLRECI…
This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference. ... Chocolate Cake Recipes; Cookie Recipes; Cupcake Recipes; Frosting and Icing Recipes…
From allrecipes.com
See details


SATINY CHOCOLATE GLAZE RECIPE | ALLRECIPES
Excellent look and consistency. Stiffens perfectly without being too hard, still very edible. REALLY great for dipping cupcakes into, it coats them so nicely and holds anything you might put on top, i.e. fruit, sprinkles, etc. Try it with the Too Much Chocolate Cake recipe …
From allrecipes.com
See details


NUOC CHAM (VIETNAMESE DIPPING SAUCE) RECIPE | ALLRECI…
This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference. ... Chocolate Cake Recipes; Cookie Recipes; Cupcake Recipes; Frosting and Icing Recipes…
From allrecipes.com
See details


CHOCOLATE COVERED CHERRIES RECIPE | ALLRECIPES
These are awsome!. I used Bakers semi-sweet dipping chocolate on some and Dolci Frutta(a sweeter fruit dipping chocolate on the others.Next time I make them I plan on soaking the cherries in brandy or southern comfort first,sounds good doesnt it:). Thank you for sharing this recipe…
From allrecipes.com
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CHOCOLATE COVERED PRETZELS RECIPE | ALLRECIPES
I combined the chocolate and cream and tried to melt them as directed, but the chocolate formed hard chunks and did not melt. The chocolate did not melt until I added 1/4 cup butter per 2 cups of chocolate. The chocolate formed a creamy sauce after the butter was added and the pretzels tasted delicious, but I would not follow this recipe …
From allrecipes.com
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