Chocolate Monday!! Four From "French Chocolate Desserts" 🌞

Raspberries Swimming in White Chocolate

Ingredients:

6 ounces white chocolate broken to small pieces (one cup chocolate
chips
3 cups fresh rip raspberries (or substitute other fruits such as blue
berries or black berries)

Preparation:

1. Line a baking sheet with waxed paper.

2. In a microwavable bowl, melt the white chocolate on low. Stir every
15 seconds to prevent overheating the chocolate. Remove from
microwave when there are still small pieces. Stirring them in will
cause them to melt and prevent the chocolate from thickening.

3. Place 1 inch rounds of white chocolate on the papered baking sheet.
Using a spoon is helpful.

4. Place a Raspberry on top of each round.

5. Place the cooking sheet in the cooler and chill for 20 minutes and
serve. These delectable bites can be kept in the refrigerator in an
airtight contained for up to 3 days.

6. Bon Appetit!

Successful Secrets:

Use High Quality chocolate if possible. Chocolate chips are less
expensive but won’t give you the perfect flavor that you are looking
for.

Always melt chocolate slowly. This can be done properly over the
stove top in a double boiler or in the microwave in a microwave safe
dish. The secret is to stir frequently and not to overheat. Overheating
of melting chocolate causes it to become stiff and dry. If this happens
simply add a teaspoon of cooking oil and mix over low heat.


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Chocolate Fudge Cakes

Perfect for that party with that little extra surprise inside!

Prep time: 15 min
Ready in 40 minutes

Ingredients

4 -1ounce squares bittersweet chocolate – broken into small pieces
1 ½ -1 ounce squares unsweetened chocolate – broken into small
pieces
5 tablespoons butter
1 teaspoon cinnamon ground
1 ½ teaspoons extract of Vanilla
2 eggs
1 egg yolk
¾ cup white sugar
1 pinch of salt
3 tablespoons flour
2 -1 ounce squares bittersweet chocolate – broken into small pieces.

Preparation:

1. Preheat oven to 375 degrees F.

2. In a dark metal pan, lightly grease six cupcake cups.

3. In a microwave-safe bowl, melt 1 bar of bittersweet chocolate,
unsweetened chocolate and butter. Melt in microwave on low power
until melted and soft. Usually 2-3 minutes. Stir every 10 seconds to
avoid drying out the chocolate. Remove and stir until smooth.

4. In a medium bowl whisk the following: cinnamon, vanilla, eggs and
egg yolk, sugar and salt until consistent. Add the flower and mix until
blended. Do not over mix.

5. Add the warm chocolate mixture mixing until smooth.

6. With a spoon, add the ½ bar of bittersweet chocolate broken into small
pieces.

7. Using a large spoon, drop the batter into the greased cups until ¾
filled.

8. Bake until a knife inserted into the center comes out with a thick
chocolaty coat. Approximately 15-18 minutes.9. Cool on a cookie rack
for 8-10 minutes to serve warm or 25 minutes to serve cooled.

Bon Appetit!

Success Secrets:

Always melt chocolate slowly. This can be done properly over the
stove top in a double boiler or in the microwave in a microwave safe
dish. The secret is to stir frequently and not to overheat. Overheating
of melting chocolate causes it to become stiff and dry. If this happens
simply add a teaspoon of cooking oil and mix over low heat.

This makes a great cake, just use a 9’ round.



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French Silk Pie
Tarte de Soie Chocolat Francais

This French Silk is sensuous and as light as they come. C'est delicieux!

Preparation Time: 20 Minutes.

Ingredients:

¾ cup butter (room temperature or softened)
1 cup white sugar
3 -1 ounce squares of unsweetened baking chocolate - melted and
cooled
1 tsp extract of vanilla
2 eggs
1 pastry shell (prepared 8 inch pastry shell baked and cooled)
Whipped cream and chocolate swirls or grated chocolate for that
finishing touch.

Preparation:

1. Melt the unsweetened baking chocolate, slowly, so as not to overheat.
Overheated chocolate becomes thick and dry.

2. In a mixing bowl, beat butter until creamed. Slowly beat in sugar until
blended well.

3. The cooled chocolate is now stirred into the butter/sugar mixture along
with the extract of vanilla.

4. Add the eggs, one at a time, beating for 5 minutes on medium speed or
until blended. Gently spoon the chocolate filling in a baked pie shell
that has been cooled.

5. Place pie in the refrigerator for at least two hours until appropriately
set.

6. Serve with whipped cream and chocolate curls for a finishing touch.

7.Bon Appetit!

Success Secrets:

It may seem that the filling is not enough, but you are in for a French
surprise. It is incredibly tasty and when topped with whipping cream
and chocolate curls it is delicious

Make sure ingredients are well blended.

Please note that this recipe contains raw eggs. We recommend that
pregnant women, young children, the elderly, and the sick do not
consume raw eggs. The concern with raw eggs is Salmonella.


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Chocolate Bread
- Pain aux Chocolat

No need for butter or jelly on these little treats. The come with their own
chocolaty goodness, swirling through the middle.

Preparation: 3 hours
Baking: 15 minutes
Total Time: 3 hours and 15 minutes
Serves: 10

Ingredients:

4 teaspoons instant dried yeast
½ cup warm water
3 ½ cups flour
½ cup cold milk
½ cup white sugar
3 tablespoons melted butter
1 ½ teaspoons salt
1 cup additional softened butter
9 -1 ounce squares bittersweet or semisweet chocolate cut into small
pieces-not melted
1 egg
2 more tablespoons milk

Preparation:

1. Preheat oven to 400 F.

2. Prepare the yeast in warm water for 5 minutes. Add to the yeast the
flour, milk, sugar, melted butter and salt. Beat on medium speed for 2-
3 minutes. Bread dough should not be sticky, so add 1 tablespoon of
extra flour and mix until not sticky and holds its’ shape.

3. Shape into a ball and loosely cover in bowl with plastic wrap. Leave
the dough at room temperature to rise for 30 minutes.

4. Remove dough from bowl and roll into a 10 x 15 inch rectangle.
Again, cover loosely and allow rising another 40 minutes.

5. Brush with softened butter edge to edge and fold the dough into thirds
(like folding a letter). Then roll the folded dough back into the 10 x 15
inch shape and fold again into thirds. This rolling and folding twice is
important as it creates layers of buttered dough. Cover with plastic
wrap and place in refrigerator for 1 hour.

6. Remove from refrigerator and repeat the last step again without
refrigerating again.

7. Cut the dough into 10 rectangles (roughly 1 x 5 inches) and place 2
teaspoons of chocolate on each end. Fold and roll the ends toward the
center creating your little round pastry bread shape. Clean up the ends
so the chocolate doesn’t run out while baking.

8. Place on lightly greased baking sheet leaving 1 ½ inches between
pastries. Loosely cover with plastic wrap and once again rise for 45
minutes to 1 hour or until nearly doubled in size.

9. Make an Egg wash by whisking the egg and milk together. Brush the
wash across the surface of each pastry.
10. Place on center rack and bake for 12-15 minutes or until golden brown.

Bon Appetit!

Success Secrets:

Be certain that your dough is not sticky. It will be difficult to work
with and won’t bake up as expected. Add a little flour if it becomes
sticky.


All the above from "French Chocolate Desserts"
https://www.goodreads.com/book/show/19271843-french-chocolate-desserts-and-delicacies

Tres tres elegant! Nous nous profitons bien!