Home Party Dessert Recipe
12/21/2010
Double Chocolate Orange Mousse Cake
Cake:
1 cup unsalted butter
9 oz bitter or semi sweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse:
3 cups fresh orange juice
1/3 cup sugar
2 1/2 t unflavored gelatin
3 T fresh lemon juice
14 oz white chocolate, chopped
6 T sour cream
2 cups chilled whipping cream
5 oz chocolate curls
unsweetened cocoa powder
>how to make<
(for cake)
*Preheat oven to 325 degrees.
*Butter 10" diameter springform pan.
*Line bottom with parchment.
*Butter parchment.
*Dust pan with flour.
*Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
*Remove from heat and whisk in sugar, eggs and ground nuts.
*Pour batter into prepared pan.
*Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
*Cool completely on rack.
*release cake pan sides.
*Turn out cake onto work surface.
*Peel off parchment.
*Cut off outer 1/2" edge of cake.
*Clean cake pan.
*Reattach cake pan sides; brush sides of pan with vegetable oil.
*Set cake in center of pan.(There will be space around cake that will be filled in with mousse.)
*Refrigerate cake.
(for mousse)
*Boil orange juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
*Meanwhile, sprinkle gelatin over lemon juice in small bowl.
*Let stand 10 minutes to soften.
*Add gelatin mixture to orange juice mixture and stir to dissolve.
*Add 14 oz white chocolate and whisk over low heat just until melted.
*Whisk in sour cream.
*Pour into large bowl.
*Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
*Beat chilled whipping cream to stiff peaks.
*Fold into white chocolate mixture.
*Pour mousse over cake in pan, covering top and sides completely.
*Refrigerate cake overnight.
*Run small sharp knife around pan sides to loosen cake.
*Release pan sides.
*Place cake on platter.
*Sprinkle chocolate curls over top of cake.
*Place cocoa powder in fine sieve.
*Dust cocoa very lightly over chocolate curls.
-serves 12-
Cake:
1 cup unsalted butter
9 oz bitter or semi sweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse:
3 cups fresh orange juice
1/3 cup sugar
2 1/2 t unflavored gelatin
3 T fresh lemon juice
14 oz white chocolate, chopped
6 T sour cream
2 cups chilled whipping cream
5 oz chocolate curls
unsweetened cocoa powder
>how to make<
(for cake)
*Preheat oven to 325 degrees.
*Butter 10" diameter springform pan.
*Line bottom with parchment.
*Butter parchment.
*Dust pan with flour.
*Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
*Remove from heat and whisk in sugar, eggs and ground nuts.
*Pour batter into prepared pan.
*Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
*Cool completely on rack.
*release cake pan sides.
*Turn out cake onto work surface.
*Peel off parchment.
*Cut off outer 1/2" edge of cake.
*Clean cake pan.
*Reattach cake pan sides; brush sides of pan with vegetable oil.
*Set cake in center of pan.(There will be space around cake that will be filled in with mousse.)
*Refrigerate cake.
(for mousse)
*Boil orange juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
*Meanwhile, sprinkle gelatin over lemon juice in small bowl.
*Let stand 10 minutes to soften.
*Add gelatin mixture to orange juice mixture and stir to dissolve.
*Add 14 oz white chocolate and whisk over low heat just until melted.
*Whisk in sour cream.
*Pour into large bowl.
*Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
*Beat chilled whipping cream to stiff peaks.
*Fold into white chocolate mixture.
*Pour mousse over cake in pan, covering top and sides completely.
*Refrigerate cake overnight.
*Run small sharp knife around pan sides to loosen cake.
*Release pan sides.
*Place cake on platter.
*Sprinkle chocolate curls over top of cake.
*Place cocoa powder in fine sieve.
*Dust cocoa very lightly over chocolate curls.
-serves 12-
Labels: chocolate cake, Christmas cake recipe, mousse cake recipe, orange mousse
12/05/2010
Shortbread Snowballs and Chocolate Chip Cookies
[Lime and Pecan Shortbread Snowballs] by Greg Atkinson
1 cup butter,room temperature
1/2 cup powdered sugar
1 T freshly grated lime zest
1 3/4 cups flour
1/4 cup cornstarch
1/4 t salt
1 cup lightly toasted pecan, chopped
1 cup powdered sugar for coating
>how to make<
*Preheat oven to 350 degrees and line two baking sheets with parchment.
*In a medium mixing bowl, stir together butter, powdered sugar and lime zest.
*In a separate bowl, whisk together the flour, cornstarch and salt.
*Add flour mixture and pecans all at once to butter mixture and stir just until mixture comes together to form dough.
*Divide dough into four parts and shape each into a 3x4" rectangle.
*Cut each rectangle into 12 1" cubes.
*Arrange cubes of dough 1" apart on cookie sheets and bake 10 minutes.
*As soon as cookies come out of the oven, sprinkle with powdered sugar.
*Allow the cookies to cool completely, then roll in powdered sugar again.
-makes 4 dozen-
[Chocolate Chip Cookies] by "Cook's Illustrated"
1 3/4 cups flour
1/2 t baking soda
14 T unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 t salt
2 t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)
>how to make<
*Preheat oven to 375 degrees.
*Line 2 large baking sheets with parchment paper.
*Whisk flour and baking soda together in medium bowl; set aside.
*Heat 10 T butter in 10" skillet over medium-high heat until melted, about 2 mins.
*Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 mins.
*Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
*Stir remaining 4 T butter into hot butter until completely melted.
*Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
*Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 secs.
*Let mixture stand 3 mins, then whisk for 30 secs.
*Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
*Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 min.
*Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
*Divide dough into 16 portions, each about 3 T.
*Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet.
*Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 mins, rotating baking sheet halfway through baking.
*Transfer baking sheet to wire rack; cool cookies completely before serving.
-makes 16 cookies-
[Chocolate Peanut Butter Chocolate Chip Cookies] by "The Chef's Touch"
1/2 cup unsalted shelled peanuts
6 oz semisweet chocolate broken into 1/2 oz pieces
1 cup creamy peanut butter
3/4 cup tightly packed light brown sugar
1/4 lb unsalted butter
1 egg
1 t pure vanilla extract
2 cups chocolate chips
1 1/2 cups flour
3/4 t baking soda
>how to make<
*Preheat the oven to 300 degrees.
*Toast the peanuts on a baking sheet with sides in the preheated oven until golden brown about 8 mins.
*Remove from the oven and allow to cool to room temperature.
*In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces 1/8" in size. Set aside until needed.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Tightly cover the top with film wrap and allow to heat for 6 to 7 mins.
*Remove from heat and stir until smooth.
*Keep at room temperature until needed.
*Place the peanut butter, brown sugar, and butter in the bowl of an electric mixer fitted with a paddle.
*Beat on low for 2 mins, then on high for 2 1/2 mins.
*Scrape down the bowl and beat on high for an additional 2 mins.
*Add the egg and beat on high for 1 minute.
*Scrape down the bowl.
*Continuing to heat on high, add the vanilla extract and beat for 30 secs.
*Add the melted chocolate and beat for 30 secs more.
*Scrape down the bowl and beat for an additional 30 secs.
*Add the chocolate chips, flour, baking soda, and chopped peanuts and combine on low for 45 secs.
*Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
*Portion by rounding 2 T of dough into 1 dough ball, about 1 1/4" in diameter.
*Place 12 balls on each baking sheet.
*Using the back of a dinner fork, gently press each ball to slightly flatten the dough.
*Place the cookies in the preheated oven and bake for 20 to 22 mins.
*Allow the cookies to cool for 3 to 4 mins on the baking sheets.
*Transfer the cookies to a cooling rack to cool thoroughly.
-makes 3 dozen-
[Lime and Pecan Shortbread Snowballs] by Greg Atkinson
1 cup butter,room temperature
1/2 cup powdered sugar
1 T freshly grated lime zest
1 3/4 cups flour
1/4 cup cornstarch
1/4 t salt
1 cup lightly toasted pecan, chopped
1 cup powdered sugar for coating
>how to make<
*Preheat oven to 350 degrees and line two baking sheets with parchment.
*In a medium mixing bowl, stir together butter, powdered sugar and lime zest.
*In a separate bowl, whisk together the flour, cornstarch and salt.
*Add flour mixture and pecans all at once to butter mixture and stir just until mixture comes together to form dough.
*Divide dough into four parts and shape each into a 3x4" rectangle.
*Cut each rectangle into 12 1" cubes.
*Arrange cubes of dough 1" apart on cookie sheets and bake 10 minutes.
*As soon as cookies come out of the oven, sprinkle with powdered sugar.
*Allow the cookies to cool completely, then roll in powdered sugar again.
-makes 4 dozen-
[Chocolate Chip Cookies] by "Cook's Illustrated"
1 3/4 cups flour
1/2 t baking soda
14 T unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 t salt
2 t vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)
>how to make<
*Preheat oven to 375 degrees.
*Line 2 large baking sheets with parchment paper.
*Whisk flour and baking soda together in medium bowl; set aside.
*Heat 10 T butter in 10" skillet over medium-high heat until melted, about 2 mins.
*Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 mins.
*Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
*Stir remaining 4 T butter into hot butter until completely melted.
*Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
*Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 secs.
*Let mixture stand 3 mins, then whisk for 30 secs.
*Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
*Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 min.
*Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
*Divide dough into 16 portions, each about 3 T.
*Arrange 2" apart on prepared baking sheets, 8 dough balls per sheet.
*Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 mins, rotating baking sheet halfway through baking.
*Transfer baking sheet to wire rack; cool cookies completely before serving.
-makes 16 cookies-
[Chocolate Peanut Butter Chocolate Chip Cookies] by "The Chef's Touch"
1/2 cup unsalted shelled peanuts
6 oz semisweet chocolate broken into 1/2 oz pieces
1 cup creamy peanut butter
3/4 cup tightly packed light brown sugar
1/4 lb unsalted butter
1 egg
1 t pure vanilla extract
2 cups chocolate chips
1 1/2 cups flour
3/4 t baking soda
>how to make<
*Preheat the oven to 300 degrees.
*Toast the peanuts on a baking sheet with sides in the preheated oven until golden brown about 8 mins.
*Remove from the oven and allow to cool to room temperature.
*In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces 1/8" in size. Set aside until needed.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Tightly cover the top with film wrap and allow to heat for 6 to 7 mins.
*Remove from heat and stir until smooth.
*Keep at room temperature until needed.
*Place the peanut butter, brown sugar, and butter in the bowl of an electric mixer fitted with a paddle.
*Beat on low for 2 mins, then on high for 2 1/2 mins.
*Scrape down the bowl and beat on high for an additional 2 mins.
*Add the egg and beat on high for 1 minute.
*Scrape down the bowl.
*Continuing to heat on high, add the vanilla extract and beat for 30 secs.
*Add the melted chocolate and beat for 30 secs more.
*Scrape down the bowl and beat for an additional 30 secs.
*Add the chocolate chips, flour, baking soda, and chopped peanuts and combine on low for 45 secs.
*Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
*Portion by rounding 2 T of dough into 1 dough ball, about 1 1/4" in diameter.
*Place 12 balls on each baking sheet.
*Using the back of a dinner fork, gently press each ball to slightly flatten the dough.
*Place the cookies in the preheated oven and bake for 20 to 22 mins.
*Allow the cookies to cool for 3 to 4 mins on the baking sheets.
*Transfer the cookies to a cooling rack to cool thoroughly.
-makes 3 dozen-
Labels: Chocolate Chip cookies, peanut butter chip cookies, shortbread cookies, snowballs
