Dark Chocolate Ice Cream

Dark Chocolate Ice Cream

DARK CHOCOLATE  ICE CREAM

INGREDIENTS:

5 large egg yolks

¾ cup sugar

¼ cup special dark cocoa powder, measured then sifted

1 cup 1% or 2 % milk

1¾ cups heavy cream

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

DIRECTIONS:

  1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
  2. In a heavy stainless steel pan, combine the cocoa powder with the remaining sugar (6 tablespoons). Whisk in about ¼ cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform. Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  3. Carefully scoop out about ½ cup of the hot cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
  4. Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of the spatula, and leaves a clear mark when you run your finger across it.
  5. Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
  6. To freeze: Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freezer for at least four hours.

source:  lovetobeinthekitchen

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Chocolate Magic Custard Cake

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Chocolate Magic Custard Cake

Yield : 8″ x 8″

INGREDIENTS:

4 eggs (whites separated from yolks), room temp

1 tsp vanilla extract

¾ cup sugar

8 Tablespoons butter, melted

¾ cup all purpose flour

½ cup cocoa powder

2 cups milk lukewarm

powdered sugar for dusting cake

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DIRECTIONS:
  1. Preheat oven to 325 F degrees.
  2. Line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  4. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins.
  5. Add the cocoa and flour and mix it in until fully incorporated.
  6. Slowly start adding the milk and beat until everything is well mixed together.
  7. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  8. It will be hard to fold them, but just keep trying until you no longer have large egg white clumps. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  9. Cool to room temp and then chill.
  10. Dust heavily with powdered sugar.
  11. Enjoy this spectacular and magical treat!

source: hugsandcookiesxoxo

Chocolate Magic Custard Cake

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Chocolate Magic Custard Cake

Yield : 8″ x 8″

INGREDIENTS:

1/2 cup (113g) unsalted Butter

2 1/2 cups (600ml) Milk

1 cup (115g) Flour

1/2 cup (43g) Cocoa Powder

4 Eggs, separated

4 drops White Vinegar *see head note

1 3/4 cups (210g) Confectioner’s Sugar

2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm

1 teaspoon (5ml) Vanilla Extract

extra confectioner’s sugar for dusting

optional-fresh berries for garnish

Directions:

  1. Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
  4. Whip the egg whites with vinegar to stiff peaks. Set aside.
  5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
  6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
  7. Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly (I know it sounds weird, but that is the best way we can think of describing the sensation).
  9. Allow cake to completely cool before cutting and then dust with confectioner’s sugar *see Note 1. Garnish with fresh berries if desired.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly. It is also very delicate to move. We we’re able to gentle slide/flip it out of the pan without too much damage, but after trying to move it again, it quickly cracks the top. That’s part of its charm. Just dust with confectioner’s sugar and devour away.

source : whiteonricecouple

 

Rich Chocolate Ice Cream

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Rich Chocolate Ice Cream – Custard Based

INGREDIENTS:

2 cups heavy cream

1 cup milk

3/4 cup cocoa powder ( I used Hershey’s)

1/2 cup semi sweet chocolate chips

4 large egg yolks

3/4 cup granulated sugar

1 teaspoon vanilla extract

DIRECTIONS:

  1. In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
  2. In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don’t cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
  3. Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
  4. Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
  5. Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer’s directions.

source: chocolatechocolateandmore

Soft and Rich Chocolate Frozen Custard

54

Soft and Rich Chocolate Frozen Custard

Yield : 1 pint

INGREDIENTS:

4 egg yolks

1/4 cup sugar

2 tablespoons light (clear) corn syrup

1/4 cup Dutch processed cocoa powder

1 cup heavy cream

1/2 cup whole milk

1/8 teaspoon kosher salt

1/2 teaspoon vanilla extract

DIRECTIONS:

  1. In a heavy-bottomed saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

  2. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
  3. Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer’s instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made.
  4. Optional: To make concrete-style drinks, finely chop up ingredients like M&M’s, heath bars, cookies, or pretzels and store in freezer, then add to ice cream machine during last two minutes of churning. Serve right away in a glass or cup with a straw and a long spoon.

source: seriouseats

Dark Chocolate Custard

48

Dark Chocolate Custard

Yield : 2cups

INGREDIENTS:

1 cup milk

300ml thickened cream

1 vanilla bean, halved lengthways

4 egg yolks

1 tablespoon cornflour

1/3 cup caster sugar

100g dark chocolate, chopped

DIRECTIONS:

 

  • Combine milk and cream in a medium saucepan. Scrape vanilla seeds from bean. Discard bean. Add vanilla seeds to milk mixture. Cook, stirring, over medium heat for 5 minutes or until hot (do not boil). Remove saucepan from heat.

  • Whisk egg yolks, cornflour and sugar in a large heatproof bowl until combined. Gradually pour hot milk mixture over egg yolk mixture, whisking constantly.

  • Return mixture to saucepan. Add chocolate. Heat over low heat. Cook, stirring constantly, for 10 minutes or until custard starts to bubble and coats the back of the spoon (do not allow custard to boil). Serve warm or cold.

 

source: taste.com.au

Gluten-free Chocolate Magic Custard Cak

52a

Gluten-free Chocolate Magic Custard Cake

Yield : 8″ x 8″

INGREDIENTS:

4 oz (110g) butter

4 eggs, separated

A pinch of salt

1 teaspoon vanilla extract

1 and ¼ cup granulated sugar

⅔ cup rice flour

⅓ cup unsweetened cocoa powder

2 cups milk, lukewarm

Strawberries for garnish

52

DIRECTIONS:
  1. Preheat the oven to 325F. Grease a 8 x 8 inches baking dish and line it with parchment paper.
  2. Melt the butter and put it aside. Let it cool a bit.
  3. Whip the egg whites with salt to stiff peaks. Set aside.
  4. In a separate bowl, beat the egg yolks with sugar and vanilla extract. Add in melted butter and beat until creamy, about 1-2 minutes.
  5. Combine rice flour and cocoa powder in another bowl and sift it into the batter. Mix with a spatula until combined well. Gradually add in the milk and mix well.
  6. Fold in the egg whites in 3 or 4 parts stirring gently until no big chunks left. Don’t overmix.
  7. Pour the batter into the baking dish and bake for 60 minutes.
  8. Let it cool down and chill at least for an hour before slicing.
  9. Top with strawberries when serving.

source: giverecipe

Chocolate Custard Cups

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Chocolate Custard Cups

Yield : 4 servings

INGREDIENTS:

1 1/2 cups half-and-half

1 teaspoon pure vanilla extract

3 large egg yolks

1/4 cup sugar

Pinch of salt

3 ounces semisweet chocolate, melted

DIRECTIONS:

    1. Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.

    2. Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.

    3. Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).

    4. Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

source:  marthastewart

Mexican Chocolate Pots de Crème

46

Mexican Chocolate Pots de Crème

Yield : 6 servings

INGREDIENTS:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

6 ounces Mexican chocolate, preferably Ibarra, finely chopped

6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish

Unsweetened whipped cream, for serving

DIRECTIONS:

  1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
  2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings. 

MAKE AHEAD: The pots de crème can be refrigerated for up to 3 days.

source : foodandwine

Chocolate Orange Soufflé

9

Chocolate Orange Soufflé

Yield:  4

INGREDIENTS:

  • 100g of dark chocolate
  • 60mls of double cream
  • Zest of half an orange, finely grated
  • 2 teaspoons of Cointreau
  • 2 egg yolks
  • ½ teaspoon of butter for greasing ramekins
  • 3 egg whites
  • Pinch of cream of tartar
  • 2 tablespoons sugar
  • ½ teaspoon of powdered sugar ( for dusting)

DIRECTIONS:

  1. Melt the chocolate along with the cream in a bowl, over a saucepan of boiling water, over  a low heat on the stove.
  2. Once the chocolate has melted, add the orange zest and Cointreau.
  3. Take the sauce off the heat, and allow to cool slightly.
  4. As soon as the chocolate is tepid, add the egg yolks and stir until smooth.
  5. Preheat the oven to 190°C/375°F.
  6. Butter  4 ramekins with a little butter.
  7. Beat the egg whites in a medium bowl until soft peaks form.
  8. Add the cream of tartar and the sugar, and beat until you have firm peaks.
  9. Fold about a quarter of the whipped egg whites into the chocolate.
  10. Then, gently fold in the remaining whites.
  11. Spoon the mixture into the buttered ramekins.
  12. Bake for about 12-15 minutes. The soufflés should be well risen, but with a bit of a wobble in the center.
  13. Dust the soufflés with powdered sugar.
  14. Serve immediately, with some whipped cream or vanilla ice-cream.

source : stasty