MARSHMALLOWS AND CHOCOLATE EXPRESSO MOUSSE
Marshmallows
Ingredients
3 packages unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar for dusting
Instructions
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners’ sugar.
Yield: 20 to 40 marshmallows
Chocolate Espresso Mousse:
2 cups heavy cream
8 ounces semisweet chocolate
5 ounces butter
5 egg yolks
2 ounces sugar
1 ½ Tablespoons water
¼ teaspoon salt
1 TBSP espresso powder
1 tsp vanilla
Whip cream to medium peaks and keep refrigerated. Melt chocolate and butter over a baine marie and keep warm. In an electric mixer bowl, whip yolks until thick. Meanwhile, add sugar to a small pot. Drizzle water over sugar to moisten. Bring to a boil. Remove from heat and slowly drizzle syrup into egg yolks while mixing on medium speed. Remove bowl from mixer. Wash the whisk and set aside. Place bowl over a baine marie at a bare simmer. Whisk constantly until mixture is hot. Return bowl to electric mixer and mix on high speed for several minutes with clean whisk. Reduce speed to low and slowly drizzle in warm chocolate-butter mixture. Add salt and vanilla extract and espresso powder, and mix until incorporated, scraping down sides as necessary. Add ¼ cup of whipped cream to chocolate mixture and mix until smooth. Scrape. Repeat 2 more times. Once mixture is smooth, fold in remaining cream. Refrigerate until firm enough to pipe.
To Assemble:
Place mousse in cup(if you want to pratice your piping skills feel free to pipe the mousse in there). Chop up your marshmallow and throw a couple on there. Shave some dark chocolate and serve to the ones you love.
Pumpkin White Chocolate Chip Muffins
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup pumpkin
4 oz unsalted butter, melted
6 oz white chocolate chips
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups. Makes 12 muffins.
The moist chewy brownie, warm from the chocolate sauce…meets the cold and creamy texture of the frozen mousse is quite the treat for your taste buds. I hope this recipe inspires you to look at your plain old brownie and see what you can do to spruce it up.
Ghirardelli Brownies
Ingredients:
2 Eggs
2/3 cup Unsifted all-purpose flour
3/4 cup Sugar
1 tsp Vanilla
1/4 tsp Baking powder
1/2 cup Unsalted Butter, melted
1/4 tsp Salt
3/4 cup Ghiradelli ground chocolate
1/2 cup Ghiradelli semi-sweet chocolate chips
Instructions:
Heat oven to 350F degrees. Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour baking powder, and salt. Stir into egg mixture; add chocolate chips. Spread into greased 8- or 9-inch square pan. Bake at 350F for 20 to 30 minutes. For extra chewy brownies use 8-inch pan and less baking time. For cake- like brownies use 9-inch pan and longer baking. Cut into squares.
Banana Mousse
Ingredients:
1 large ripe banana
1 tablespoon sugar
1 cup heavy cream, whipped to stiff peaks
Directions:
In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Pour mousse into biscuit cutter, size of your choice and freeze for at least 4 hours. Depending on how many biscuit cutters you have, this may take longer than four hours.
Chocolate Sauce
1 cup Whipping cream
2 tablespoons Sugar
4 ounces Bittersweet chocolate, chopped
1 tablespoon Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth.
Strain through a fine wire mesh strainer into a serving bowl. Serve warm.
Caramel Sauce recipe
1.4 cups sugar
2/3 cup cream
1/2 cup nuts,toasted and chopped
pour sugar in the saucepan,drizzling water around pan.dont stir-make a cross in the sugar to moisten it.bring to boil on high heat,occassionally swirling the pan.wait for it to turn MEDIUM caramel,iimmediately turn off the heat.with a wooden spoon stir in the cream gently-it may spatter.stir in walnuts and keep aside.pour this over the cake.
To assemble: Using a biscuit cutter(the same size you used for the mousse), cut out the brownie. Place brownie on a serving plate. Then take the chocolate sauce and drizzle over brownie. Next place the frozen mousse and top with a slice of banana. Drizzle the caramel sauce over that and serve immediately.
Old Fashion Chocolate Cake:
½ cup unsalted butter, at room temperature
2 ¼ cups lightly packed brown sugar
2 tsp pure vanilla extract
3 eggs
3 ounces unsweetend chocolate, melted
2 ¼ cups sifted cake flour
2 tsp baking soda
½ tsp salt
1 cup sour cream
1 cup boiling water
Preheat oven to 350F.
Place the butter, sugar and vanilla extract in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down the sides of the bowl often, until well blended, about 3 minutes. With the mixer on low speed., add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Continue to beat for 5 minutes, until light and fluffy. Stop the mixer add the chocolate, and mix well. Combine the flour, baking soda, and salt. Add about half of the dry ingredients to the batter, beat on low speed until well blended, and then add about half of the sour cream and beat well. Add the remaining dry ingredients followed by the remaining sour cream, scraping down the sides of the bowl and beating well after each addition. Add the boiling water and beat until smooth.
Divide the batter between two greased 9-inch round cake pans and bake until the cake springs back when touched lightly in the center, 30-35 minutes. Let cool for about 10 minutes, then remove cakes from pan and let cool completely.
Make caramel sauce as listed above and pour over cake(CARAMEL RECIPE ON TOP)
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