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 | CHOCOLATE SATIN MOUSSE PIE WITH KAHLUA CREAM
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3/4 c. milk
3 c. miniature marshmallows
1 Tbsp. Kahlua liqueur
1 c. cream
12 oz. chocolate (use a good
quality chocolate), broken
into pieces
In the top of a double boiler, over hot, not boiling
water, stir together milk and marshmallows until marshmallows
are melted. Add the chocolate, stirring until chocolate is
melted and mixture is blended. Allow to cool for about 1 hour
in the refrigerator Beat cream with liqueur until stiff. Beat
in cooled chocolate mixture until blended. Spoon into Choco-
late Cookie Crumb Crust and refrigerate until firm. Decorate
top with chocolate leaves and peaks of whipped cream. Serves
8.
Chocolate Cookie Crumb Crust:
1 1/2 c. chocolate cookie
crumbs (use a good quality
fudge cookie)
1/2 c. melted butter
1 Tbsp. Kahlua liqueur
1/4 c. grated chocolate
1/4 c. chopped almonds
Combine all the ingredients and pat them into a 10-inch
spring-form pan. Bake in a 350 degrees oven for about 8 minutes or
until crust is set.
| DOUBLE CHOCOLATE CHOCOLATE PIE
2 pkg. (4 serving size)
chocolate fudge flavor
pudding and pie filling*
3 1/2 c. milk
2 Tbsp. butter or margarine
2 sq. semi-sweet chocolate**
1 baked 9-inch pie shell,
cooled
Combine pie filling mix and milk in saucepan; add butter
and chocolate. Cook and stir over medium heat until mixture
comes to a full bubbling boil. Remove from heat. Cool 5
minutes, stirring twice. Pour into shell and chill 3 hours.
Garnish with whipped topping and chocolate curls, if desired.
Note: Plastic wrap may be placed on surface of pie
filling before chilling.
*Or 1 package (6 serving size) chocolate or chocolate
fudge flavor pudding and pie filling with 2 3/4 cups milk.
**Or use 1/2 package (9 squares) sweet chocolate.
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| VIENNESE SACHERTARTE (CAKE)
6 oz. semi-sweet chocolate
1 c. confectioners sugar
8 egg yolks
10 egg whites
1 c. sweet butter
1/2 tsp. vanilla
1 c. flour
1 c. apricot jam
Chocolate Glaze:
3 oz. unsweetened chocolate
1 c. whipping cream
1 tsp. corn syrup
1 1/2 tsp. vanilla extract
1 c. sugar
1 egg
A chocolate lovers delight. This simple, but elegant
cake was invented in 1832 by Master baker Franz Sacher.
Preheat oven to 325 degrees. Butter two 9-inch round cake pans
and line with circles of wax paper, butter and sprinkle with
flour. Shake off excess. Chop chocolate into small pieces.
Melt over double boiler. Cream butter; blend in sugar and
vanilla. Blend in chocolate. Add egg yolks, one at a time,
beating well after each. Gradually add sifted flour to choco-
late mixture. With egg white at room temperature, beat until
stiff peaks form (not dry). Mix about 1/3 of egg whites into
the chocolate mixture, then pour chocolate over the remaining
egg whites. Fold in with rubber spatula, using a cutting
motion until no trace of white remains. Do not overfold. Pour
batter into cake pans and bake at 325 degrees until cake tests done.
Remove pans and cool. Heat apricot jar to boiling. Strain
through a fine strainer or place in blender. Place lower layer
of cake on rack over a baking sheet. Spread with apricot jam.
Place second layer on top. Spread top and sides with jam.
Glaze: Break chocolate into pieces. In heavy saucepan,
combine broken pieces of chocolate, cream, sugar and corn
syrup. Cook over low heat; stir constantly until sugar melts.
Increase heat and cook without stirring until a few drops of
mixture form a soft ball in cold water. Beat egg slightly and
stir in small amounts of chocolate; stir rapidly. Return
chocolate to saucepan and stir briskly. Cook over low heat
until mixture coats wooden spoon. Add vanilla. Pour over
cake, evenly coating sides. Refrigerate 3 to 4 hours. Remove
1 hour before serving. Offer with side serving of whipped
cream.
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| CHOCOLATE CAKE WITH DOUBLE FROSTING
3/4 c. plus 2 Tbsp. cocoa
1 c. boiling water
2 Tbsp. butter or margarine,
softened
2 c. sugar
2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1/2 c. buttermilk
2 eggs
1 tsp. vanilla extract
Never Fail Frosting
Chocolate Frosting
chocolate curls (optional)
Combine cocoa, boiling water and butter, stirring until
smooth; set aside to cool. Combine sugar, cake flour, baking
soda, baking powder and salt in a mixing bowl; add cocoa
mixture and shortening, beating at medium speed of an electric
mixer until blended. Add buttermilk, eggs and vanilla; beat 2
minutes or until blended. Pour batter into 3 waxed paper-lined
and greased 8-inch round cake pans. Bake at 350 degrees for 25 to 30
minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes; remove layers from pans and
let cool completely on wire racks. Spread Never Fail Frosting
between layers and on top of cake. Spread Chocolate Frosting
over top and sides of cake. Garnish with chocolate curls, if
desired. Yields one 3 layer cake.
Never Fail Frosting:
1 c. sugar
1/3 c. water
2 Tbsp. light corn syrup
2 egg whites
1/4 c. sifted powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans
Combine sugar, water and corn syrup in a heavy saucepan.
Cook over medium heat, stirring constantly until clear. Cook
without stirring until candy thermometer registers 232 degrees. Beat
egg whites (at room temperature) until soft peaks form; contin-
ue to beat, slowly adding syrup mixture. Add powdered sugar
and vanilla; continue beating until frosting is thick enough to
spread. Stir in pecans. Yields 3 cups.
Chocolate Frosting:
2 (1 oz.) sq. unsweetened
chocolate
1/2 c. butter or margarine,
softened
1 (16 oz.) pkg. powdered
sugar, sifted
1 egg
1 Tbsp. whipping cream or half
and half
2 tsp. vanilla extract
1 1/2 tsp. lemon juice
Place chocolate in top of a double boiler; bring water
to a boil. Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly. Cream butter with electric mixer;
add chocolate and remaining ingredients, beating until smooth.
Yields 2 3/4 cups.
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| CHOCOLATE BUTTER CREAMS
Base:
4 oz. unsweetened chocolate
1/2 c. butter or margarine
2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
4 eggs
1 c. flour
Filling:
2 oz. semi-sweet chocolate
1 oz. unsweetened chocolate
1/3 c. sugar
1/4 c. water
2 eggs
1 c. unsalted butter
Glaze:
1 oz. unsweetened chocolate
1 Tbsp. butter
Heat oven to 350 degrees. Grease a 13 x 9-inch pan. Melt 4
ounces unsweetened chocolate and 1/2 cup butter over low heat,
stirring constantly. Cool. Beat 2 cups sugar, salt, vanilla
and 4 eggs. Stir in melted chocolate mixture just until
blended. Stir in flour. Spread in pan. Bake for 25 to 30
minutes. Cool.
Melt 2 ounces semi-sweet chocolate and 1 ounce unsweet-
ened chocolate over low heat, stirring constantly. In another
saucepan, bring 1/3 cup sugar and water to boil; boil 1
minute. In large bowl beat 2 eggs until frothy. Gradually add
sugar-water mixture and beat for 5 minutes on high speed.
Gradually add butter, a small piece at a time, beating well
after each addition. Add melted chocolate and beat smooth.
Spread on bars.
Melt glaze ingredients and drizzle over top. Refriger-
ate.
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| VERY BERRY CHOCOLATE CAKE
Fudge Cake:
4 sq. unsweetened chocolate
1/2 c. water
1 3/4 c. sugar
1 2/3 c. flour
3 eggs
1 tsp. salt
1 tsp. baking soda
1/2 c. butter
1 tsp. vanilla
3/4 c. milk
Melt chocolate in water over low heat, stir until
smooth. Add 1/2 cup sugar. Cook and stir 2 minutes. Cool.
Mix flour, salt and baking soda. Cream butter. Gradually beat
in 1 1/4 cups sugar until fluffy. Add eggs, one at a time,
beat well. Alternately add flour and milk, beating until
smooth. Blend in vanilla and chocolate mixture. Pour into
9-inch greased cake pans. Bake at 350 degrees for 30 to 35 minutes.
Cool 10 minutes in pan. Remove and set aside.
Chocolate Glaze:
3 sq. semi-sweet chocolate
3 Tbsp. water
1 Tbsp. butter
1 c. confectioners sugar
1/2 tsp. vanilla
dash of salt
Place chocolate, water and butter in pan. Stir con-
stantly over low heat until smooth. Remove from heat. Combine
sugar and salt in bowl, gradually blend in chocolate mixture
and vanilla. If necessary add small amount of hot water to
thin.
1 qt. strawberries
chocolate glaze
2 Tbsp. sugar
1 tsp. vanilla
3 1/2 c. Cool Whip
Set aside 6 large strawberries for garnish. Partially
dip into glaze. Half remaining strawberries. Add sugar and
vanilla. Place one cake layer on plate. Spoon on half of
strawberries. Drizzle with half of glaze. Top with half of
Cool Whip. Repeat layer with remaining ingredients. Garnish
with chocolate dipped strawberries.
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| CHOCOLATE CARAMEL PINWHEELS
Chocolate Caramel:
1 c. granulated sugar
1/2 c. light corn syrup
1 1/2 Tbsp. light molasses
1 oz. baking chocolate
1/8 tsp. salt
1 Tbsp. invert sugar
3 Tbsp. butter
1/2 c. whipping cream
1/4 c. hot whipping cream
1/2 tsp. vanilla
Coconut Filling:
18 large marshmallows
3/4 c. corn syrup
3 c. desiccated or macaroon
coconut
1 1/2 tsp. vanilla
Chocolate Caramel: In a 2 quart saucepan, combine
sugar, corn syrup, molasses, chocolate, salt, invert sugar,
butter and 1/2 cup whipping cream. Place over medium heat.
Stir until chocolate melts and sugar dissolves. Raise heat to
medium-high; boil rapidly for 1 1/2 minutes. Very slowly add
HOT cream. Continue cooking until mixture reaches 247 degrees. Add
vanilla. Pour in foil-lined 13 x 9 x 2-inch greased pan. Let
cool.
Coconut Filling: Melt marshmallows in corn syrup over
medium heat. Remove from stove; add coconut and vanilla. Let
cool. Remove cooled caramel from pan, peel off foil. Spread
coconut filling over chocolate caramel. Roll tightly, starting
at wide side. Stretch roll to desired size. Slice pinwheels.
Wrap each in clear plastic film or dip each in chocolate.
Note: One-half cup semi-sweet chocolate wafers may be
used in place of 1 ounce baking chocolate.
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| CHEWY CHOCOLATE BROWNIES
(With Chocolate Frosting)
4 sq. (1 oz. each) unsweetened
baking chocolate, melted
and cooled
1 c. margarine
2 c. sugar
2 tsp. vanilla
4 eggs
1 c. flour
1 1/2 c. blender chopped
pecans
1 c. semi-sweet chocolate
chips
Preheat oven to 325 degrees. Cream butter and sugar at medium
until fluffy. Add vanilla and eggs; beat well. Add melted
chocolate and mix together. Add flour, nuts and chocolate
chips. Mix until thoroughly combined. Pour into a greased 13
x 9 x 2-inch baking pan. Bake 40 to 45 minutes. Cool. Frost
with chocolate frosting.
Chocolate Frosting:
1/3 c. butter, softened
2 sq. (1 oz. each) unsweetened
baking chocolate, melted
and cooled
2 c. confectioners sugar
2 tsp. vanilla extract
1 1/2 Tbsp. milk
Beat butter and chocolate at medium low until blended.
Add sugar and continue to mix. Add vanilla and milk; beat
frosting until it is of a spreading consistency. Yield:
Approximately 3 dozen.
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| BAILEY'S IRISH CREAM CHOCOLATE MOUSSE
1 lb. white chocolate
4 oz. unsalted butter
3 oz. egg yolks
8 oz. egg whites
8 oz. heavy cream
4 oz. Bailey's Irish cream
liqueur
1 (10-inch) chocolate crust
Whipped cream
shaved white chocolate for
garnish
Melt chocolate in the top of a double boiler over barely
simmering water, stirring until smooth. Melt butter (it should
be warm, not hot) and combine with chocolate in a mixing bowl,
whisk until smooth. Beat egg yolks until thick and pale in
color; add to chocolate mixture and whisk until smooth. Beat
egg whites until soft peaks form and fold into mixture. Whip
cream until soft peaks form and fold into mousse. Carefully
stir in Bailey's Irish cream. Pour into the chocolate crust
(or into stemmed dessert glasses) and refrigerate until set, at
least 2 hours. Garnish with whipped cream rosettes and white
chocolate shavings just before serving.
Chocolate crumb crust:
2 c. fine chocolate wafer
crumbs
6 Tbsp. butter, melted,
unsalted
10-inch pie pan
Mix wafer crumbs with melted butter. Press onto bottom
and sides of a buttered pie pan. Crumb shell should be thin.
Chill before filling with mousse.
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| AMARETTO CUPS
(Or Chocolate Mousse Cups)
4 oz. semi-sweet chocolate
16 to 20 fluted paper or foil
baking cups
32 large marshmallows
1/2 c. milk
1/4 c. Amaretto
3 Tbsp. white creme de cacao
1 c. whipping cream
whipped cream
chocolate leaves
Melt chocolate in top of double boiler over hot but not
boiling water. Remove double boiler from heat, but leave top
part over hot water. Use a thickness of paper or foil cups.
Dip a new clean, dry 1/2-inch brush in melted chocolate. Brush
on bottom and sides of cups approximately 1/8-inch thick,
pushing chocolate into ridges and smoothing as much as possi-
ble. Place in muffin pan cups. Chill until set. Carefully
peel off paper or foil.
In a medium saucepan, combine marshmallows and milk.
Stir constantly over low heat until marshmallows melt. Refrig-
erate until thickened. Stir in Amaretto and creme de cacao.
In a medium bowl, beat cream until stiff. Fold in cool marsh-
mallow mixture. Pour into chocolate cups. Refrigerate until
firm. Garnish each with whipped cream and a chocolate leaf.
Chocolate Leaves: Wash leaves. Pat dry with paper
towels. Melt semi-sweet chocolate squares or a combination of
milk chocolate pieces mixed with semi-sweet chocolate. With a
narrow spatula or knife, spread a layer of melted chocolate
about 1/8-inch thick on the back of each leaf just to the edge.
Try not to let any chocolate spill over to the front side of
leaf. Place on flat pan or tray. Chill until firm. Carefully
peel off leaves.
You may also fill with mousse filling from chocolate
mousse pie recipe. Cut recipe in half.
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