ANGEL FOOD CLOUD     > Back to Top <

Angelfood cake:
2 pounds/907 grams granulated sugar, divided
14 ounces/397 grams cake flour
30 (31.5 ounces/893grams) large egg whites
1 teaspoon/5 grams salt
2 teaspoons/8 grams vanilla extract
1 teaspoon/5 ml lemon juice
6 ounces/170 grams white chocolate, melted and tempered

Passion fruit and strawberry mousse:
24 ounces/680 grams strawberries, stemmed
14 ounces/397 grams passion fruit puree
27 ounces/765 grams granulated sugar, divided
5 ounces/142 grams dessert gelatin powder
15 (15.75 ounces/447 grams) large egg whites
32 liquid ounces/946 grams heavy cream, whipped to soft peaks

Passion fruit sauce:
1 pound/454 grams passion fruit puree
8 ounces/227 grams granulated sugar
2 tablespoons/30 ml water
1 tablespoon/15 grams cornstarch

Vanilla syrup:
26.5 liquid ounces/750 ml dry white wine
1 pound/454 grams granulated sugar
10 vanilla beans, split and scraped

Cloud meringue:
8 (8.4 ounces/238 grams) large egg whites
2 liquid ounces/57 ml lemon juice
1 tablespoon/ 15 grams dried egg white powder
1 pound/ 454 grams powdered sugar

Assembly:
Strawberries
Poured sugar moon
Blown sugar angels
Mint sprigs

Angelfood cake:
Preheat oven to 350^o F. Line two sheet pans with buttered parchment. Sift 1 pound/454 grams sugar with cake flour and reserve. In a mixer with a whisk attachment, whip egg whites and salt to soft peaks. Add remaining sugar and whip until stiff and shiny. Add vanilla extract and lemon juice and then fold reserved sugar/flour mixture into meringue. Divide evenly between prepared sheet pans. Bake for 20 minutes or until golden and dry to touch.

Invert one angel food cake, remove parchment, and cut into 1 x 5-inch strips. Cut parchment into same size strips, spread with tempered white chocolate and press onto strips of cake. Mold cake, paper side down, into a curved tuile pan to make curves in cake. Remove paper when chocolate sets. Invert second angel food cake onto empty sheet pan dusted with powdered sugar and reserve.

Passion fruit and strawberry mousse:
Heat strawberries, passion fruit and 7 ounces/198 grams sugar until warm. Puree mixture and add gelatin while still warm. Cool mixture slightly.

Make Swiss meringue by heating the remaining 20 ounces/567 grams sugar with egg whites until sugar is dissolved and mixture is warm to touch. Whip at high speed to stiff peaks and cool. Fold meringue and then whipped cream into puree. Spread mousse onto reserved flat angel food cake and freeze.

Passion fruit sauce:
In a saucepan, bring puree and sugar to a boil. Blend cornstarch and water together and whisk into puree mixture. Boil to thicken. Cool in ice bath.

Vanilla syrup:
Boil wine, sugar, and vanilla seeds for 15 minutes. Cool.

Cloud meringue:
Make Swiss meringue by heating mixture until warm to touch. Whip on high speed to stiff peaks.

Assembly:
Cut frozen mousse/angel food cake with different sized round cutters. Place rounds on end into curved portion of angel food cakes.

Pipe cloud meringue onto mousse in cloud-like pattern. Torch lightly to brown. Drizzle passion sauce and vanilla syrup on plate. Place cake on cut strawberries l for support. Garnish with poured sugar moon, brown sugar angels and mint.

BAILEY'S FROZEN CHOCOLATE CHUNK MOUSSE CAKE     > Back to Top <

Espresso cake:
1/4 cup ground espresso
1/2 cup water
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup sour cream

Bailey's frozen chocolate chunk mousse:
5 ounces bittersweet chocolate, coarsely chopped
1/4 cup plus 2 tablespoons milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup Bailey's Irish Cream Liqueur, divided
6 ounces mascarpone, softened
1 cup heavy cream
1/4 cup hazelnuts, lightly toasted and coarsely chopped
4 ounces bittersweet chocolate, cut into 1/2-inch chunks

Garnish:
3/4 cup heavy cream
2 tablespoons Bailey's Irish Cream Liqueur
1 tablespoon powdered sugar
2 ounces bittersweet chocolate, coarsely chopped
Warm chocolate sauce (optional)

Make the espresso cake:
Position a rack in the lower third of the oven and preheat to 350^o F. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess.

Place the ground espresso into a cup or small bowl. Heat the water to boiling and pour it over the espresso powder. Allow the grounds to steep for 5 minutes. Strain the coffee through a double layer of cheesecloth. Measure 1/4 cup of the coffee and set aside.

In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mixture onto a large piece of waxed paper.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed for 1 to 2 minutes until creamy. Gradually add the sugar, blending well between additions, and scraping down the sides of the bowl when necessary. Add the eggs one at a time and beat until combined. Add vanilla and sour cream.

On low speed, add half of the flour mixture and beat until combined. Add the 1/4 cup of espresso, and mix well. Add the remaining flour mixture. Scrape the batter into the prepared pan and bake for 25 to 30 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean.

Remove the pan from the oven. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto a wire rack and reinvert onto another wire rack. Cool completely.
Make the Bailey's frozen chocolate chunk mousse:
Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat. Add the vanilla extract and 1/4 cup of the Bailey's.

With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just until softened. Gradually add the rest of the Bailey's, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add the heavy cream. Increase the speed to medium-high and continue beating for 2 to 3 minutes, until soft peaks are formed when the whip is lifted.

Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold the remaining whipped cream into the chocolate mixture. Fold the toasted nuts and chocolate chunks into the mousse.

Assemble the cake:
Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula. Place the second layer, cut side down, on top of the mousse.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, combine the heavy cream, Bailey's, and powdered sugar and beat on medium-high speed until medium-stiff peaks are formed when the whip is lifted.

With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hours or overnight.

Remove the cake from the freezer. Lift it out of the pan, using the overhanging pieces of foil as handles, and set it on a cutting board to temper for 30 minutes. With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars. Serve on dessert plates with warm chocolate sauce.

BAKED CHOCOLATE MOUSSE WITH PEAR PURÉE AND CRANBERRY COMPOTE     > Back to Top <

Pear purée:
3 cups water
3 cups granulated sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick
1 whole clove
3 medium pears, ripe but firm

Cranberry compote:
3 cups cranberries
4 tablespoons butter
1 cup orange juice
1 cup granulated sugar
1/2 teaspoon cinnamon

Cookie layer:
2 ounces finely chopped semisweet chocolate
8 tablespoons (1 stick) unsalted butter
1/4 cup granulated sugar
2 large eggs
1/2 cup cake flour, sifted
1 tablespoon unsweetened nonalkalized cocoa powder
1 teaspoon vanilla extract

Chocolate mousse filling:
13 ounces bittersweet chocolate
1/4 Cup water
Pinch of salt
6 large egg yolks
1-1/4 cups heavy cream

Make the pear purée:
In a medium noncorrosive saucepan, combine the water, sugar, vanilla bean, cinnamon stick and clove. Peel the pears. Using a small scoop or teaspoon, carefully scoop out the bloom end and the core of the pear. Place the pear immediately into the water/sugar mixture to prevent browning. Repeat with the remaining pears.

Bring the pears to a boil over medium high heat, while stirring gently. Reduce the heat to low. Cover the pears with a clean dish towel to keep the pears submerged. Simmer for about 20 minutes or until the pears are tender when pierced with a paring knife. Remove the pears and strain the syrup. Allow to cool. Puree the pears in a food processor adding only enough syrup to achieve the consistency of applesauce. Reserve the pureed pears until the cake is ready. The remaining syrup may be frozen and reused for poaching pears in the future.

Make the cranberry compote:
In a medium noncorrosive saucepan, combine the cranberries, butter, orange juice, sugar and cinnamon.

Cook the compote over medium heat, stirring gently until the sugar is completely dissolved and the mixture comes to a simmer. Continue to simmer for about 20 minutes until the mixture begins to thicken and the cranberries are soft.

Strain 1/2 cup of the compote liquid, reserving the rest of the compote at room temperature until the cake is ready. Heat the strained compote liquid over medium high heat for about 5 minutes until the liquid reduces by one-fourth and is syrupy. Reserve until the cake is ready.

Make the cookie layer:
Position a rack in the center of the oven and preheat to 375^o F. Lightly butter the bottom and sides of a 10-inch springform pan. Line the bottom of the pan with parchment paper. Melt the chocolate according to the directions in Chocolate Melting Tips

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, cream the butter and sugar together at low speed. Add the eggs one at a time and, while continuing to beat, add the flour, cocoa, vanilla and melted chocolate. Mix until fully incorporated. Scrape the batter into the pan and spread evenly with the back of a spoon.

Bake the cake for 25 to 35 minutes until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool in the pan while you prepare the mousse.

Make the mousse filling:
Position a rack in the center of the oven and preheat to 325^o F. Melt the chocolate, water and salt according to the directions in Chocolate Melting Tips. In a medium bowl, whisk together the egg yolks and cream. Add the slightly cooled, melted chocolate and continue whisking until fully incorporated.

Ladle the mixture onto the cooled cookie layer and place the cake into a large roasting pan. Set the pan in the oven and carefully pour enough hot tap water into the roasting pan to reach 1/3 up the sides of the cake pan.

Bake the cake in the water bath for 30 to 40 minutes until the sides of the mousse are set and a small knife inserted in the center comes out creamy. Do not overbake. The mousse will continue to set while it cools.

Remove the cake from the oven and from the water bath. Allow the cake to cool slightly, for at least 10 minutes, until the mousse is fully set. Remove the side of the pan. Assemble the dessert:

Slice the cake. Place a dollop of cranberry compote on each slice and a ribbon of pear purée around. Drizzle cranberry syrup over each slice and/or onto the plates. Save any remaining cranberry syrup for later use as a sauce for ice cream.

BITTERSWEET CHOCOLATE MOUSSE WITH GINGER BRÛLÉE AND ASIAN PINEAPPLE SORBET     > Back to Top <

Orange cinnamon biscuit:
6.3 ounces/180 grams almond flour
6.3 ounces/180 grams powdered sugar
1 teaspoon/5 grams cinnamon powder
1 teaspoon/5 grams orange zest
6 (6.3 ounces/180 grams) large egg whites
2.4 ounces/68 grams granulated sugar

Manjari mousse:
8.8 ounces/250 grams chocolate, chopped
8.4 liquid ounces/250 ml heavy cream
6.4 liquid ounces/190 ml whipped cream

Banana-ginger brûlée:
3.2 ounces/90 grams fresh ginger, peeled
8.8 ounces/250 grams banana purée
3 (.26 ounces/7.5 grams) gelatin sheets
1 quart/ 1 Liter heavy cream
1 vanilla bean
5 ounces/142 grams granulated sugar
10 (16.5 ounces/468 grams) large egg yolks

Pineapple sorbet:
1 quart/ 1 Liter water
1 pound 5 ounces/595 grams granulated sugar
8.8 ounces/250 grams glucose
1 cinnamon stick
2 star anise
1 vanilla bean, split
1 pineapple, peeled and cored

Assembly:
Bittersweet chocolate, melted and tempered
White chocolate, melted and tempered
Mango sauce

Orange cinnamon biscuit:
Sift together almond flour, powdered sugar and cinnamon. Stir in the orange zest.

In mixer with whisk attachment, beat the egg whites until soft peaks form; add granulated sugar and continue to beat until stiff peaks form. In two parts, fold the flour mixture into the meringue.

Manjari mousse:
Place chocolate in medium bowl. Bring heavy cream to a boil. Pour over chocolate. Whisk until smooth. When mixture cools to 40^o C gently fold in whipped cream. Set aside.

Banana-ginger brûlée:
Blanch peeled ginger in boiling water. Purée banana with ginger. Pass through a fine chinois. Soak gelatin in cold water to soften. Bring cream, banana-ginger puree and vanilla bean to a boil. Whisk yolks and sugar until combined; slowly temper hot banana cream into yolks. Whisk in gelatin; pass mixture through a fine chinois.

Pour mixture into plastic-lined hotel pan. Place pan into a hot water bath and bake at 300^o F until set, about 50 minutes. Place in freezer until firm enough to cut.

Pineapple sorbet:
In saucepan, bring water, sugar, glucose, cinnamon, star anise and vanilla to boil. Remove from heat and allow to infuse 2 hours. Purée pineapple and pass through a fine chinois; stir in syrup. Chill. Freeze in ice cream machine

Assembly:
Using a 2-inch round cutter, cut out rounds of orange-cinnamon biscuit and place in the bottom of a P.V.C. tube, leaving 1/8-inch gap between the cake and the tube. Using the same cutter, cut out rounds of brulee and place on top of orange cinnamon cake. Pour the Manjari mousse over the brûlée so that the mousse fills the gap between the tube and the brûlée. Place in refrigerator to set.

Using a frozen marble slab, pour white chocolate onto the marble; pour dark chocolate over white chocolate. Immediately scrape up chocolate with a spatula and wrap around mousse cake. Gently press top together to form pleats.  Serve with pineapple sorbet and mango sauce.

BOSTON CREAM PIE WITH FRESH RASPBERRIES     > Back to Top <

White chocolate pastry cream:
2 cups milk
1 vanilla bean, split lengthwise
3/4 cup plus 1 tablespoon granulated sugar
1/4 cup cornstarch
6 large egg yolks
6 ounces white chocolate, finely chopped
2 tablespoons unsalted butter

Genoise cake:
7 large eggs
7 large egg yolks
1 cup granulated sugar
1 1/2 cups all-purpose flour
7 tablespoons unsalted butter, melted

Ganache:
3/4 cup heavy cream
3 tablespoons water
1 pound semisweet chocolate, finely chopped

Make the pastry cream:

In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined.

When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Make the genoise cake:

Position a rack in the center of the oven and preheat to 350^o F. Line the bottoms of two 13-1/2 x 9-1/2-inch baking pans with parchment or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess.

In the 4-1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter.

Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Make the ganache:

In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Assembly:

With a sharp paring knife, using a 6-1/2-inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you're ready to use them, but lift off the scraps of cake from the pan and discard them.

Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve.

When you're ready to serve the cake, re-melt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

BRAZO PARK AVENUE WITH BANANA MOUSSE AND CHOCOLATE COATING     > Back to Top <

Banana mousse filling:
1 cup heavy cream
3 small ripe bananas, peeled
2 tablespoons lemon juice
1 cup powdered sugar
1-1/2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
1/4 cup boiling water

Chocolate sponge cake:
1 cup all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder
Pinch of salt
1 teaspoon baking powder
5 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla

Chocolate coating:
6 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons light corn syrup
3 tablespoons milk

Make the banana mousse:
In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream just until soft peaks start to form. Refrigerate until needed. In a medium bowl, mash the bananas and lemon juice together. Sift the powdered sugar over the mixture. Mix until just combined.

Place the 2 tablespoons of cold water in a heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften. Stir in the 1/4 cup of boiling water and stir the gelatin frequently until it dissolves completely. Allow to cool 1 to 2 minutes. Pour the cooled gelatin over the banana mixture and mix until combined. Remove the whipped cream from the refrigerator and gently fold into the banana/gelatin mixture. Return to the refrigerator and allow to set, about 30 minutes.

Make the chocolate sponge cake:
Position a rack in the center of the oven and preheat to 350^o F. Line the bottom of a 17-1/2-by-11-1/2-inch jelly roll pan with parchment or wax paper. Butter the paper and sides of the pan well. In a medium bowl, sift together the flour, cocoa powder, salt and baking powder. Set aside. In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the eggs, sugar and vanilla on medium-high speed for 4 to 5 minutes until pale and thick. Using a large rubber spatula, gently fold in the dry ingredients.

Scrape the batter into the prepared pan and gently smooth it with an offset metal spatula. Bake the sponge cake for 10 minutes, or until a cake tester or toothpick inserted into the center of the sponge cake comes out clean. Cool the sponge cake in the pan set on a wire rack for 10 minutes. Run a thin-bladed knife around the edges of the cake to loosen it from the sides of the pan.

Invert the cake onto a large cutting board and remove the pan. Gently peel off the parchment paper. Lay a clean kitchen towel on the cake and place another cutting board or cake rack on the towel and invert the cake again so that it is right-side-up. Cool the cake completely. Starting at a long side, roll the cake and towel together into a loose cylinder.

Carefully unroll the cake so as not to crack it. Using an offset metal cake spatula, spread the chilled banana mousse mixture in an even layer. Using the towel as a guide, re-roll the cake into a tight cylinder. Wrap the roll in a piece of aluminum foil. Twist the ends of the foil to secure the shape of the roll. Refrigerate the roll for 1 hour.

Make the chocolate coating:
Place the chocolate and butter in a medium bowl and melt according to the directions in Chocolate Melting Tips. Remove from the heat and stir in the corn syrup and milk. Whisk gently until smooth. Unwrap the roulade and place it on a wire rack set over a baking sheet, seam-side-down. Rotate the cake slightly to just expose the seam side of the cake and drizzle with half of the coating. Spread the coating with a spatula to cover the seam side of the roll smoothly and evenly.

Return the roll to the refrigerator and allow to set for 15 minutes. Remove the roll from the refrigerator and repeat this process on the other side so that the whole cake has been covered with the coating. Refrigerate for 15 minutes to set once more. Before serving, cut the cake in slices at an angle.

CHIQUITA BANANA MOUSSE WITH RASPBERRIES AND ALMOND TUILES     > Back to Top <

Chiquita banana mousse:
4 large egg whites
1-1/4 cups granulated sugar
3 medium, ripe bananas pureed
1 envelope unflavored powdered gelatin
1/4 cup water
2 teaspoons natural banana extract
1-1/2 cups heavy cream

Almond tuiles:
1-1/4 cups blanched, sliced almonds
1/3 cup all-purpose flour
3/4 cup granulated sugar
4 large egg whites, at room temperature

Raspberry sauce:
One (12-ounce) bag frozen unsweetened raspberries
1/2 cup granulated sugar

Assembly:
One pint fresh raspberries

Make the banana mousse:

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites and sugar at low speed until blended. Remove the bowl from the mixer stand and place over a saucepan half filled with water. (The bottom of the bowl should touch the water.) Cook over medium heat, bringing the water in the saucepan to a simmer. Whisk constantly for 10 to 15 minutes, or until the mixture is hot to the touch and registers 140^o F. on an instant-read thermometer. Return the bowl to the mixer stand and beat at medium-high speed until stiff, shiny peaks form and the meringue is cool.

In a chilled, medium bowl, using a handheld electric mixer set at medium speed, beat the cream until soft peaks start to form. (Do not over-whip the cream.) Refrigerate the whipped cream until ready to use.

Place the banana puree in a medium bowl. Place the cold water in a small saucepan. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the saucepan over low heat and cook 2 to 3 minutes, stirring constantly with a wooden spoon, until the gelatin granules dissolve completely and the mixture is clear. Stir the dissolved gelatin mixture and the banana extract into the banana puree.

Using a large rubber spatula, fold the banana-gelatin mixture into the meringue. Gently fold one-third of the whipped cream into the banana mixture to lighten it. Fold in the remaining whipped cream. Cover the surface of the mousse with plastic wrap and refrigerate for at least 2 hours, until the mousse is almost set.
Make the almond tuiles:

Position a rack in the center of the oven and preheat to 325^o F. Line a baking sheet with aluminum foil and brush generously with melted butter.

In a medium bowl, combine the almonds, flour and sugar. In another medium bowl, using a wire whisk, beat the egg whites for a few seconds to loosen them. Add the egg whites to the flour mixture one tablespoon at a time, stirring with a wooden spoon until the whites are completely incorporated into the flour mixture. Set the batter aside to rest for 30 minutes.

Drop batter by 1/2 tablespoons onto the prepared baking sheet, leaving 3 inches between the tuiles. Using the back of a spoon moistened in water, spread the batter for each tuile into a 2-1/2-inch circle.

Bake the tuiles for 12 to 15 minutes, until golden brown. Allow the tuiles to cool on the baking sheet for 10 minutes. Transfer the tuiles to a wire rack and cool completely. Repeat this process with the remaining tuile batter.

Make the raspberry sauce:
In a noncorrosive medium saucepan, combine the sugar and the raspberries. Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the berries soften. Remove the pan from the heat. Strain the mixture through a fine-meshed sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce until serving.

Assemble the dessert:
Fill a pastry bag fitted with a star tip (such as Ateco #5) with some of the banana mousse. Place an almond tuile on a dessert plate. Pipe a generous amount of the banana mousse onto the tuile. Top with 6 fresh raspberries. Place a second tuile on top of the berries. Pipe another layer of mousse onto the tuile and top with more berries. Top with a third almond tuile. Spoon some of the raspberry sauce around the dessert. Repeat with remaining mousse and tuiles.

CHOCOLATE GÂTEAU SAINT-HONORÉ     > Back to Top <

White chocolate mousse:
12 ounces Swiss white chocolate, chopped
2/3 cup granulated sugar
1/4 cup water
1 large egg
4 large egg yolks
2 cups heavy cream

Chocolate choux pastry:
1 cup water
4 tablespoons unsalted butter, such as Land O' Lakes
1/8 teaspoon salt
1 tablespoon granulated sugar
1 cup all-purpose flour
1 1/2 tablespoons unsweetened nonalkalized cocoa powder
4 large eggs
1 large egg blended with 1 tablespoon water

Chocolate pastry disc:
1 cup all-purpose flour
1/4 cup unsweetened alkalized cocoa powder
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
1 large egg
1 tablespoon vanilla extract

Caramel:
1 cup granulated sugar
1/3 cup water

Garnish:
powdered sugar
Fresh raspberries
Mint

Make the chocolate mousse:
Melt the white chocolate according to the directions in Chocolate Melting Tips.

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and cook the syrup until it registers 234^o F on a candy thermometer. When the syrup registers 220^o F, start beating the eggs.

In a 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, beat the egg and yolks at medium speed. When the syrup reaches 234^o F, carefully pour it in a steady stream into the beating eggs. Beat the egg mixture until cool and light, about 7 minutes. Fold about 3/4 cup of the beaten egg mixture into the melted chocolate. Fold in the remaining egg mixture; set aside.

In a 4-1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the cream to soft peaks. Fold the whipped cream into the egg mixture. Refrigerate the mousse for at least 2 hours.

Make the chocolate choux pastry:
Position a rack in the upper third and lower third of the oven and preheat to 400^o F. Butter and flour 2 baking sheets. Using a 4-inch plate or lid as a guide, trace six 4-inch circles on one of the baking sheets.

In a medium heavy-bottomed saucepan, combine the water, butter, salt and sugar. Cook the mixture over medium heat until the butter is melted and it comes to a boil. Remove the pan from the heat and immediately add the flour and cocoa powder. Stir until combined; return the pan to the heat, stirring constantly, and cook just until the mixture comes away cleanly from the sides of the pan, about 1 minute.

Transfer the dough to the 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat the dough on medium speed; add the eggs one at a time, beating well after each addition. Beat until the dough is smooth and elastic, about 2 minutes. Fill a pastry bag fitted with a medium plain tip (Ateco #4) with the chocolate choux dough. Following the trace marks on the baking sheet, pipe out six 4-inch circles of dough. On the other sheet, pipe out 24 balls, about 3/4 inches wide.

Brush the dough lightly with the egg/water mixture. Bake the pastry 12 minutes. Decrease the temperature to 350^o F. Bake the balls for an additional 5 to 7 minutes, and the rings for an additional 15 minutes. Cool the pastry on the pans set on a wire rack. Using a serrated knife, carefully slice the choux pastry rings in half horizontally to form a top and a bottom ring.

Make the chocolate pastry discs:
Place the flour, cocoa, salt and sugar in the bowl of a food processor fitted with the metal chopping blade. Pulse until blended. Scatter the butter cubes over the flour mixture. Pulse the motor until the mixture resembles coarse meal.

In a small bowl, whisk together the egg and vanilla until blended. With the food processor running, add the egg mixture to the dough. Mix just until combined, a few seconds. Turn the dough out onto a work surface and form into a round disc. Wrap the disc in plastic wrap and chill for at least 1 hour.

Place the chilled disc on a floured work surface. Using a rolling pin, roll the disc out so that it is 1/8-inch thick. Using a paring knife and small plate or lid as a guide, cut out six 4-1/2 to 5-inch rough circles from the dough. Transfer the circles to a lightly buttered baking sheet. Prick the circles well with a fork. Chill for 20 minutes.

Position a rack in the center of the oven and preheat to 375^o F. Bake the rounds for 15 to 20 minutes. Cool on the sheet for 10 minutes. Using a paring knife and small plate or lid as a guide (or a 4 inch round cutter), trim the rough circles into even 4-inch rounds. Set aside.

Make the caramel:
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and cook until the mixture turns amber. Remove the pan from the heat.

Assemble the desserts:
Carefully dip the bottom of a chocolate choux ball in the warm caramel and place on the top of a choux ring. Arrange three more balls evenly spaced on top of the ring. Repeat with remaining choux balls and rings (if the caramel becomes too stiff, re-warm slightly).

Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the white chocolate mousse. Pipe a layer of mousse into the bottom of the choux rings and replace the tops. Cut off the tops of the choux balls and fill with mousse. Replace the tops.

Place a chocolate pastry disc on a serving plate. Pipe shells of white chocolate mousse over the top of the disc. Top with a chocolate choux ring. Dust the ring with powdered sugar and garnish with raspberries and mint.

CHOCOLATE MOUSSE      > Back to Top <

1 pound dark Chocolate, chopped
8 ounces unsalted Butter, cut into small pieces
8 Eggs, separated
2 tablespoons Sugar
1/2 cup Heavy cream

In a double boiler slowly melt the chocolate. Remove the chocolate from the heat and stir in the butter until it has melted and is smooth. Let cool for 10 minutes. Gradually add the egg yolks, stirring until smooth. Beat the egg whites and sugar until soft peaks form. Fold the egg whites together with the chocolate mixture in three additions, making sure not to "deflate" the mixture. In another bowl, beat the heavy cream until stiff. Fold this into the egg mixture. Spoon the mousse into a large bowl and chill for at least 2 hours.

NOTE: The key to successful desserts like mousse and soufflé is to make sure the bowls and whisks are absolutely clean. When you beat your egg whites it's important to make sure they are not so dry. This will make them harder to fold
into the chocolate mixture.

CHOCOLATE MOUSSE PRALINE TORTE     > Back to Top <

Chocolate brownie base:
3 ounces semisweet chocolate
5 tablespoons unsalted butter
1-1/2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, coarsely chopped

Hazelnut praline:
4 ounces whole unblanched hazelnuts
2/3 cup granulated sugar

Chocolate mousse filling:
3-1/2 ounces semisweet chocolate, finely chopped
3 1/2 ounces unsweetened chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons instant coffee, dissolved in 1 tablespoon hot water
1/4 cup sour cream
2 cups heavy cream

Make the brownie base:
Position a rack in the center of the oven and preheat to 350^o F. Butter the bottom and side of a 9-inch springform pan.

In a medium bowl, melt the chocolate and butter together according to the directions in Chocolate Melting Tips. Stir until smooth. With a wooden spoon, stir the sugar and eggs into the chocolate mixture until well blended. Add the salt, flour, and vanilla and stir until just combined. Fold in the coarsely chopped chocolate. With a rubber spatula, scrape the batter into the prepared springform pan and bake for 35 to 37 minutes until dry on top and almost firm to the touch. Set the pan on a rack to cool.

Make the hazelnut praline:
Lightly oil a baking sheet and set aside.

In a copper or heavy saucepan, combine the hazelnuts and the sugar. Cook over medium heat until the sugar melts, stirring often with a wooden spoon. Continue cooking over low heat until the temperature reaches 330^o F (hard-crack stage) on a candy thermometer, stirring constantly. The sugar will turn a deep golden brown and the hazelnuts will begin to make a popping sound, showing that they are toasted.

Remove the pan from the heat and immediately pour the sugar and nut mixture onto the lightly oiled baking sheet. Be careful because the mixture is very hot. Spread the praline out with a wooden spoon so the hazelnuts are in one layer, and leave it until it is cool and crisp, about 30 minutes.

Crack the praline into large pieces. Reserve 12 whole praline hazelnuts for garnish. Using a food processor with the metal chopping blade, chop the rest of the praline finely, being careful not to overwork, or the praline will become a paste. Set aside.

Make the chocolate mousse:
Place the chocolates, butter, dissolved instant coffee, and sour cream in a medium heavy saucepan. Cook over low heat until smooth, stirring constantly. Remove from heat and let cool, stirring occasionally.

In a 4-1/2-quart bowl of a heavy-duty electric mixer using the whisk attachment, beat the heavy cream until soft peaks form. Using a whisk, gently fold one-third of the whipped cream into the cooled chocolate mixture. Then carefully fold in the remaining whipped cream just until blended.

With your hand, gently press down on the top of the cooled brownie to eliminate any air pockets. Using a medium inverted spatula, spread one-half of the chocolate mousse mixture onto the brownie base, making it as level as possible, taking it all the way to the sides of the springform pan. Evenly spread half of the hazelnut praline on top of the chocolate mousse. Place the remaining chocolate mousse mixture on top and level with the spatula. Cover the torte with foil and place in the refrigerator for a minimum of two hours.

With scissors, cut out approximately twelve 10-by-3/4-inch strips of parchment or waxed paper. Remove the torte from the refrigerator. Run a knife around the edge of the torte, then carefully unhinge the springform pan. Place the strips of wax paper horizontally across the top of the torte (leaving 3/4-inch in between each one) and press gently in place. Dust the top of the torte with some of the powdered praline to cover all exposed areas. Brush the excess praline onto the counter, gather and reserve. Remove the strips of wax paper and place them perpendicular to the praline lines on the top of the torte and repeat to form a lattice pattern. Place the reserved whole praline hazelnuts evenly around the edge of the cake. Keep refrigerated or freeze until ready to serve.

CHOCOLATE MOUSSE WITH CARAMELIZED APPLES     > Back to Top <

Thin pecan cake:
2 tablespoons unsalted butter
1/2 cup pecan halves
1/3 cup powdered sugar
3 tablespoons all-purpose flour
3 large eggs
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Caramelized cubed apples:
1 tablespoon unsalted butter
1/4 cup granulated sugar
2 cups 1/2-inch diced Granny Smith apples (2 medium apples)
2 tablespoons Applejack brandy or Calvados

Chocolate mousse:
1-1/2 cups heavy cream
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons water
3/4 teaspoon unflavored powdered gelatin
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 tablespoon Applejack brandy or Calvados
1 teaspoon vanilla extract

Caramel sauce:
1 cup heavy cream
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Caramelized apple wedges:
2 tablespoons unsalted butter
3 medium Granny Smith apples, peeled, cored, and each sliced into 16 wedges
1/2 cup granulated sugar
2 tablespoons Applejack brandy or Calvados

Garnish:
2 tablespoons unsweetened, alkalized cocoa powder
powdered sugar for dusting the plate
Fresh mint leaves

Make the thin pecan cake:
Position a rack in the center of the oven and preheat to 350^o F. Lightly butter a 13-by-9-inch baking pan. Line the bottom of the pan with parchment or waxed paper and set aside.

In a small saucepan, melt the butter over low heat. Remove the pan from the heat and set aside.

In the bowl of a food processor fitted with the metal chopping blade, process the pecans, powdered sugar and flour for 15 to 20 seconds, or until the pecans are finely ground and the mixture is well blended.

In a 4 -1/2-quart bowl of an electric mixer, using a hand-held wire whisk, beat the eggs, granulated sugar and vanilla until blended. Place the bowl over a pot of hot, not boiling water. (The bowl must touch the water.) Whisk constantly for 1 to 2 minutes, or until the granules of sugar have dissolved, and the mixture is lukewarm (105^o F). Place the bowl in the mixer stand and beat at medium-high speed with the wire whip attachment, until the mixture triples in volume, about 5 minutes.

Remove 1/4 cup of the whipped egg mixture and thoroughly whisk it into the melted butter.

Sprinkle one-half of the pecan mixture over the whipped egg mixture and using a rubber spatula, gently fold to incorporate. Repeat with the remaining pecan mixture. Fold in the butter/egg mixture.

Scrape the batter into the prepared pan, and using an offset spatula, spread the batter evenly. Bake the pecan cake for 12 to 15 minutes, or until the edges of the cake pull away from the sides of the pan and the cake springs back when touched in the center. Cool the cake in the pan set on a wire cake rack for 10 minutes. Place a sheet of parchment or waxed paper on the surface of the cake and invert onto the cake rack. Remove the baking pan and carefully remove the top sheet of parchment. Allow the cake to cool completely.

Make the caramelized cubed apples:
Line a baking sheet with aluminum foil. Lightly butter the foil and set aside.

Heat an 8-inch, non-stick sauté pan over medium-high heat. Melt the butter. Add the diced apples and sugar and sauté for 5 to 7 minutes, until the apples start to caramelize, tossing frequently. When the diced apples are a uniform caramel color, add the Applejack and let the mixture boil for 30 seconds. Remove the pan from the heat and transfer the diced apples to the prepared baking sheet and spread them out in a single layer. Let the apples cool at room temperature while preparing the molds.

Prepare the molds:
Line a baking sheet with parchment or waxed paper and evenly space the nine ring molds on the lined baking sheet and set aside.

Place the cooled pecan cake on a large work area. Using a 2-3/4-inch biscuit cutter, or one of the ring molds, cut nine circles from the cake layer. Using a small offset metal spatula, place one cake circle in the bottom of each of the ring molds.

Place a heaping tablespoon of the cooled diced caramelized apples onto the center of each of the cake circles, being careful not to let the apples touch the sides of the ring molds. Set the baking sheet aside while preparing the chocolate mousse.

Make the chocolate mousse:
In a chilled medium bowl, using a hand-held electric mixer set at medium-high speed, beat the heavy cream just until soft peaks begin to form. Set aside in the refrigerator until ready to use.

Melt the chocolate according to the directions in the Chocolate Melting Tips. Add the butter and stir until smooth and set aside.

Place the water in a small heatproof cup. Sprinkle the powdered gelatin over the water and let stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using a hand-held wire whisk, beat the eggs yolks, sugar, Applejack and vanilla until blended. Place the bowl over a pot of hot, not boiling water. (The bowl must touch the water.) Cook over medium heat whisking constantly for 3 to 5 minutes, or until the mixture becomes foamy, lightens in texture and has reached 160^o Fon an instant-read thermometer. Place the bowl in the mixer stand and beat at medium-high speed with the wire whip attachment for 1 minute. Reduce the speed to medium and pour the dissolved gelatin down the side of the bowl over the whipped egg mixture. Stop the machine and scrape down the side of the bowl using a large rubber spatula. Continue to beat the mixture at medium-high speed until the mixture cools and becomes thick and pale, about 7 minutes.

Stop the machine and add half of the melted chocolate to the cooled egg mixture, and continue to beat at medium speed for 30 seconds. Scrape down the side and bottom of the bowl and continue to mix for 15 seconds. Add the remaining chocolate and continue to beat for 15 seconds. Remove the bowl from the mixer stand and, using a rubber spatula, stir the mixture until completely blended.

Scrape the whipped cream over the chocolate mixture and gently fold together, being careful not to overmix, until the mixture is completely combined.

Using a large spoon, fill each of the prepared ring molds with the chocolate mousse, being careful to spoon the mousse around the mound of diced apples and against the side of the ring mold. Tap the tray several times on the work surface to release any trapped air bubbles. Use a small metal spatula to make the top of the mousse level with the top of the ring mold. Cover the tray with plastic wrap and place in the refrigerator for 3 to 4 hours, or until completely set.

Prepare the caramel sauce:
In a small saucepan, heat the cream over medium heat until it comes to a boil. Set aside.

In a medium saucepan, combine the sugar and water. Heat the mixture over high heat, stirring with a wooden spoon to dissolve the sugar crystals. Bring to a boil, without stirring, until the caramel begins to brown. Lower the heat to medium-low and continue to cook, swirling the pan until the caramel turns a rich amber color. Remove the pan from the heat and slowly pour in the hot cream. Be careful that it does not splatter. Stir until the caramel is smooth. Add the butter and vanilla and continue to stir until the sauce is smooth. Transfer the sauce to a small bowl and set aside until ready to serve the dessert. The sauce may be prepared up to 3 days ahead and stored, covered, in the refrigerator.

Make the sautéed apple wedges:
Line a baking sheet with aluminum foil. Lightly butter the foil and set aside.

Heat a large, 10-inch sauté pan over medium-high heat. Melt the butter. Add the apple wedges and sugar and toss together. Sauté for 6 to 8 minutes, until the apples start to caramelize, tossing frequently. When the apples are a uniform, rich amber color, add the Applejack and continue to cook for another 30 seconds. Transfer the apples to the prepared baking sheet, and spread them in a single layer. Cover loosely with aluminum foil and let cool completely.

Unmold and serve:
One-half hour before serving, unmold the mousses, one-by-one, by heating the outside of the ring mold with a warm, damp towel or a portable hair dryer and lifting the ring mold from the mousse. Using a small, offset spatula, smooth the sides of the mousses, if needed. Spoon the cocoa powder into a small wire mesh strainer and gently tap the cocoa powder over the tops of the mousses. Using the blade of a long sharp knife, cut a shallow diamond pattern on top of each of the mousses.

Using a wide, metal spatula, place one mousse onto a dessert plate. Fan out five of the sautéed apple wedges alongside the mousse, dust the plate with powdered sugar and garnish with a mint leaf.

CHOCOLATE PARADISE     > Back to Top <

Cocoa sponge cake:
1/3 cup sifted cake flour (not self-rising)
1/4 cup sifted unsweetened alkalized cocoa powder
1/3 cup plus 2 tablespoons granulated sugar, used in three separate measurements
1/4 teaspoon double acting baking powder
1/8 teaspoon salt
2 large eggs plus 2 large egg yolks, separated (at room temperature)
3 tablespoons vegetable oil
2 teaspoons water
1 teaspoon vanilla extract

Orange syrup:
1 navel orange
2 tablespoons granulated sugar
3 tablespoons Grand Marnier

Dark chocolate mousse:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup milk
1 tablespoon vegetable oil
4 teaspoons vanilla extract
3/4 cup heavy (whipping) cream

White chocolate orange mousse:
3 tablespoons Grand Marnier
1-1/4 teaspoons unflavored powdered gelatin
6 ounces white chocolate, finely chopped
1/4 cup milk
1-3/4 teaspoons minced orange zest (reserved from orange syrup)
1 tablespoon vegetable oil
2 teaspoons vanilla extract
1 cup heavy (whipping) cream

Chocolate glaze:
6 ounces semisweet chocolate, finely chopped
2/3 cup heavy (whipping) cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Orange slices, for garnish

Make the cocoa sponge cake:
Position a rack in the center of the oven and preheat to 350^o F. Line a 15-1/2-by-10-1/2-by-1-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang on the short ends. Fold the overhang underneath the pan. Butter the aluminum foil and the sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.

In a small bowl, using a wire whisk, stir together the flour, cocoa, 2 teaspoons of the sugar, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg yolks at medium-high speed. Add 1/3 cup of the remaining sugar in a steady stream. Continue beating the egg yolks for 4 to 7 minutes, until the batter is pale yellow and forms a thick ribbon. Lower the speed to medium and beat in the oil, water and vanilla.

In a grease-free 4-1/2-quart bowl of a heavy-duty electric mixer, using a clean wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 4 teaspoons of sugar and continue to beat the whites until they form stiff, shiny peaks.

Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and egg whites into the egg yolk mixture making sure to bring the whisk or spatula near the bottom of the bowl to free any flour that may be clinging to the side of the bowl. One-third at a time, gently fold in the remaining whites with one-third of the resifted flour mixture. Do not overfold the batter. Scrape the batter into the prepared pan and spread it into a thin, even layer with an offset metal cake spatula.

Bake the sponge cake for 10 to 15 minutes, until the center springs back when gently pressed with a finger. Transfer the pan with the sponge cake to a wire rack to cool for 10 minutes. Using the foil as handles, lift the cake from the pan and set it on a wire rack to cool completely.

Make the orange syrup:
Using a swivel vegetable peeler, peel off eight 3/4-by-2-1/2-inch strips of orange zest. Be careful to not include any of the bitter white pith beneath the orange skin. With a large, sharp knife, mince the zest to make 1-3/4 teaspoons. Set the zest aside to be used when making the white chocolate orange mousse. Squeeze the juice from the orange to make 1/4 cup.

In a small saucepan, combine the orange juice and sugar. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the mixture is hot. Do not let the syrup boil. Remove the pan from the heat. Stir in the Grand Marnier and cool the orange syrup to room temperature.

Make the dark chocolate mousse:
Put the chocolate in a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely chopped.

In a small saucepan, set over medium heat, bring the milk to a gentle boil. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 15 to 25 seconds, until the chocolate is completely melted. Scrape down the side of the work bowl. Add the oil and vanilla to the chocolate mixture. Process for 15 to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for a few minutes, until tepid.

In a chilled 4-1/2-quart bowl of a heavyduty electric mixer, using the wire whip attachment, whip the cream at medium-high speed, until soft mounds barely start to form and the cream is still pourable. Do not over-whip the cream.

Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or it will become grainy. Cover the surface of the mousse with plastic wrap and freeze for about 30 minutes, until it starts to set.

Line the loaf pan with sponge cake:
Cover the cooled sponge cake with a flat baking sheet and invert the cake. Carefully peel off the aluminum foil. Cover the sponge cake with a piece of waxed paper and top with a flat baking sheet. Re-invert the sponge cake so that it is right side up.

Using the bottom of 9-1/4-by-5-1/4-by-2-3/4-inch non-stick metal loaf pan (such as Ekco Baker's Secret) as a guide, cut a rectangular piece of sponge cake big enough to cover the bottom of the loaf pan. In the same manner, cut two pieces of sponge cake to line the two long sides of the loaf pan. Cover the remaining piece of sponge cake with plastic wrap and reserve to later top the mousse-filled mold. The two short ends of the loaf pan will not be lined with cake.

Line the bottom and sides of the loaf pan with a double thickness of plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.

Brush the tops of the three cut pieces of sponge cake with three-quarters of the orange syrup. Line the bottom and one long side of the loaf pan with two pieces of the sponge cake. Cover the pan and the remaining cut piece of sponge cake with plastic wrap and set aside while preparing the white chocolate orange mousse.

Make the white chocolate orange mousse:
Put the Grand Marnier in a small heatproof cup. Sprinkle the gelatin over the liqueur and let the mixture soften for 5 minutes.

Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin hot until ready to use.

Put the white chocolate in a medium bowl. In a small saucepan, heat the milk with the reserved 1-3/4 teaspoons orange zest over medium heat until the milk comes to a boil. Pour the hot milk mixture over the bowl of chocolate. Let the mixture stand without stirring. Pour the hot gelatin over the chocolate/milk mixture. Gently whisk until smooth. Stir in the oil and vanilla until blended. Let the mixture cool for 10 to 15 minutes, until tepid.

In a chilled large bowl, using a handheld electric mixer, set at medium-high speed, whip the cream just until soft mounds barely start to form and the cream is still pourable. Do not over-whip.

Using a rubber spatula, temper the tepid white chocolate mixture/gelatin mixture by folding one-fourth of the whipped cream into it just until blended. Fold in the remaining whipped cream. Do not overfold or the mousse will become grainy. Leave the white chocolate orange mousse at room temperature.

Fill the loaf pan:
Remove the dark chocolate mousse from the freezer. Position the loaf pan so that the one long side that is lined with sponge cake is lying parallel in front of you. Slightly tilt the front of the pan towards you by propping up the back of the pan lengthwise with the long handle of a wooden spoon.

Scrape the chocolate mousse into the loaf pan and using a small offset metal cake spatula, carefully spread the mousse so that it covers the piece of sponge cake on the bottom of the pan and fills in the cake lined space between the far edge of the bottom of the pan and the opposite rim at the top of the pan. The dark chocolate mousse will fill half of the loaf pan on the diagonal forming a wedge shape. (At serving time, when the cake is cut crosswise, the dark and white chocolate mousses will form two opposed triangles.)

Cover the unlined long side of the pan with the third cut piece of moistened sponge cake. Carefully fill the empty wedge-shaped space with the white chocolate orange mousse. Trim the remaining piece of sponge cake to fit the top of the mousse-filled loaf pan. Brush the trimmed piece of sponge cake with the remaining orange syrup. Cover the loaf pan with the moistened side of the sponge cake lying against the mousse. Wrap the loaf pan in plastic and aluminum foil. Freeze the mousse cake for at least 6 hours or overnight, until firm. If desired, the mousse cake may be kept frozen for up to 1 month.

Unfold the mousse cake:
Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Unwrap the mousse cake and put the foil-covered rectangle on top of the cake. Invert the loaf pan onto the cardboard rectangle. Gently pull down on the ends of the plastic wrap until the cake releases from the sides of the pan and onto the cardboard rectangle. Put the cardboard rectangle with the mousse cake onto a wire rack set on a baking sheet. Refrigerate the mousse cake while preparing the chocolate glaze.

Make the chocolate glaze:
Put the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and corn syrup until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.

Remove the plastic wrap from the chilled mousse cake. Spoon the warm chocolate glaze over the mousse cake, coating it completely. Transfer the mousse cake still on the cardboard rectangle to a clean baking sheet. Put the baking sheet with the glazed mousse cake in the freezer until ready to serve. (The mousse cake is easier to cut when kept frozen.)

With a sharp, thin-bladed knife, cut the mousse cake into 10 pieces, wiping the knife blade clean between each slice. Lay the slices on dessert plates. If desired, garnish the plates with orange slices cut into small triangles. Let the mousse cake soften at room temperature for 5 to 10 minutes before serving.

CHOCOLATE PEANUT BUTTER MOUSSE TOWERS     > Back to Top <

Peanut butter mousse:
Freezer paper
9 disposable paper cups
2 cups milk, divided
1/4 cup cornstarch
2 large eggs
1 large egg yolk
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1-1/2 cups peanut butter
2 cups heavy cream

Chocolate bands:
Freezer paper
3 ounces white chocolate, coarsely chopped
1 pound bittersweet chocolate, coarsely chopped

Chocolate sauce:
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon light corn syrup
4 tablespoons unsalted butter, cut into 1/2 inch pieces

Optional garnish:
Whipped cream
Chopped peanuts

Make the peanut butter mousse:

Cut twenty-seven 4-by-6-inch strips out of the freezer paper. With the shiny side of the paper facing in, form a tube from each strip, measuring 1-1/4 inch in diameter and 4 inches in height. Secure the seam on the outside of each tube with two small pieces of tape. Place each tube in a disposable paper cup.

In a medium bowl, whisk together 1/2 cup of the milk and the cornstarch until smooth. Whisk in the eggs and the egg yolk until blended.

In a heavy, medium saucepan, cook the remaining 1-1/2 cups of milk and the sugar over medium heat, stirring constantly until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Remove the pan from the heat. Gradually whisk about 1 cup of the hot milk mixture into the egg mixture until blended. Return this mixture to the saucepan. Continue cooking over medium heat, whisking constantly for 2 to 4 minutes, or until the mixture comes to a boil. Allow the mixture to boil, whisking constantly, for 1 minute. Remove the mixture from the heat and continue to whisk for 1 minute longer. Whisk in the butter, until completely melted. Whisk in the vanilla. Cover the surface of the pastry cream with plastic wrap and refrigerate for 20 minutes, until cool.

Transfer the pastry cream into a medium bowl. Using a hand-held electric mixer, beat the pastry cream for 1 minute, until smooth. Gradually beat in the peanut butter, just until smooth.

In a chilled, medium bowl, using the hand-held electric mixer with clean beaters, whip the cream to soft peaks. Using a large rubber spatula, fold one third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream.

Fill a pastry bag fitted with a large plain tip with the peanut butter mousse. Pipe the mousse into each of the prepared paper tubes, filling them two-thirds full. Place the tubes in the freezer for 2 hours, until firm.
Make the chocolate bands:

Cut out twenty-seven strips of freezer paper measuring 4-by-4-1/4-inches. Place the strips shiny-side-up on a baking sheet covered with waxed paper.

Melt the white chocolate according to the directions in the Chocolate Melting Tips. Fill a small paper cone with the melted chocolate. Pipe a zig-zag pattern of thin diagonal lines over the surface of each strip. Place the baking sheet in the refrigerator for 30 minutes or until set. Meanwhile, melt the bittersweet chocolate according to the directions in the Chocolate Melting Tips. Using a small offset metal cake spatula, spread about 1 tablespoon of the chocolate in a thin even layer over each of the strips, covering each one completely. Allow the chocolate to set at room temperature for 5 minutes (if your kitchen is warm, you may have to refrigerate the chocolate strips for 5 minutes). Remove one of the frozen mousse tubes from the freezer. Slit the tape with a razor or sharp knife, and gently peel the paper away from the mousse . Wrap one of the chocolate-coated strips around the mousse, pressing the chocolate side gently against the frozen mousse. Do not remove the freezer paper yet. Place the tube back into the paper cup and place it in the refrigerator. Repeat this wrapping process with the remaining mousse tubes, working with one tube at a time. Keep the peanut butter towers refrigerated for at least 2 hours, until the mousse has defrosted.
Make the chocolate sauce:

Place the chocolate in a medium bowl. In a small saucepan over medium heat, cook the cream, corn syrup and butter until the butter is melted and the mixture comes to a boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Allow the chocolate sauce to cool to room temperature.
Assemble the desserts:

Remove the peanut butter towers from the refrigerator. Gently peel away the freezer paper from each tower. The chocolate will remain wrapped around the mousse. Place three towers in the center of each of nine dessert plates. Spoon some of the chocolate sauce into each tower. Garnish the top of each tower with a rosette of whipped cream and chopped peanuts.

CHOCOLATE SAMPLER     > Back to Top <

Special Equipment: 2-1/2 inch tart molds; 2 ring molds

Chocolate base:
14 ounces/397 grams almond paste
10 ounces/283 grams powdered sugar
2 ounces/ 57 grams cocoa powder
3 ounces/85 grams corn syrup

Chocolate raspberry cake:
12.8 ounces/363 grams almond paste
12.8 ounces/363 grams unsalted butter
12.8 ounces/363 grams granulated sugar
8 (14 ounces/397 grams) large eggs
1.28 ounces/36 grams cocoa powder
3.8 ounces/108 grams cake flour
1 pint raspberries

Chocolate passion fruit mousse:
8 ounces/227 grams bittersweet chocolate, finely chopped
7 (4.5 ounces/128 grams) large egg yolks
3.2 ounces/91 grams granulated sugar
2 ounces/57 grams passion fruit puree
12 liquid oz/355 ml heavy cream

Chocolate banana cream:
21 liquid ounces/621 ml crème anglaise
6 ounces/170 grams bittersweet chocolate, finely chopped
5.1 ounces/145 grams banana puree
1.28 liquid ounces/36.4 ml Frangelico
1.28 liquid ounces/38 ml water
0.32 ounce/9 grams powdered gelatin
21 liquid ounces/621 ml heavy cream
1.28 ounces/36 grams granulated sugar

Chocolate shortbread:
12.8 ounces/363 grams unsalted butter
4.8 ounces/136 grams powdered sugar
1 teaspoon/5 ml vanilla extract
2.4 ounces/68 grams cocoa powder
14.75 ounces/418 grams bread flour

Chocolate terrine:
16 liquid ounces/455 ml heavy cream
32 ounces/907 grams bittersweet chocolate, finely chopped

Chocolate sorbet:
16 ounces/454 grams bittersweet chocolate, chopped
5 ounces/142 grams cocoa powder, sifted
40 liquid oz/1.183 l water
19.2 ounces/544 grams granulated sugar

Red berry grits:
12 ounces/340 grams raspberries
12 ounces/340 grams blueberries
6 ounces/170 grams red currants
9 liquid ounces/266 ml water
9 liquid ounces/266 ml red burgundy wine
7.2 ounces/204 grams granulated sugar
0.3 liquid ounces/8.8 ml lemon juice
0.75 ounces/21 grams cornstarch
1.08 liquid ounces/32 ml water
3/4 pint raspberries
3/4 pint blueberries
1/2 pint red currants

Chocolate base:
In mixer with paddle attachment, soften almond paste. Sift together sugar and cocoa. Add to almond paste and mix until combined. Add corn syrup and mix until shiny and uniform in texture. Roll to 1/16ll thickness and cut into 3-inch squares. Let dry out overnight.

Chocolate raspberry cake:
Preheat oven to 350^o F.

In mixer with paddle attachment, cream almond paste, butter and sugar. Add eggs slowly. Sift together cocoa and flour. Add to egg mixture and combine only to incorporate. Pipe mixture into 2 x 2-inch tart molds, garnish with raspberries and bake about 15 minutes, or until springy to touch.

Chocolate passion fruit mousse:
Melt chocolate over bain-marie and reserve. In mixer with whisk attachment, whip yolks and sugar until light. Add passion fruit puree and mix. Fold in melted chocolate. Whip cream to soft peaks and fold 1/3 into chocolate mixture, then fold in remaining cream.

Chocolate banana cream:
Warm crème anglaise with chocolate and banana puree until chocolate is melted; whisk until smooth. Combine Frangelico and water and sprinkle over gelatin over to rehydrate. Add to warm chocolate mixture. Cool slightly.

Whip cream and sugar to soft peaks. Fold into chocolate/gelatin mixture. Pour 1 inch deep into 2-inch ring molds and chill until set.

Chocolate shortbread:
Preheat oven to 350^o F. Line a sheet pan with parchment. In mixer with paddle attachment, cream butter and sugar. Add vanilla extract. Sift together cocoa and bread flour. Mix into butter/sugar mixture just until incorporated. Roll to 1/8-inch thickness. Cut in 2 x 3-inch rectangles and bake about 10 minutes.

Chocolate terrine:
Boil cream and add chocolate. Mix to combine. Pour into 9 x 13-inch pan and chill to set. Bring terrine to room temperature and then cut with 1/2-inch round cutter.

Chocolate sorbet:
Combine chocolate with cocoa powder. Boil water and sugar until sugar is dissolved. Pour over chocolate/cocoa mixture and stir until melted. Strain through chinois and refrigerate. Freeze in an ice cream machine.

Red berry grits:
Combine first seven ingredients and simmer until berries are soft. Strain through chinois, but do not force pulp through strainer. Bring strained juice to a boil. Combine water and cornstarch and mix until smooth. Whisk into boiling juice and boil 2-3 minutes. Strain and cool in water bath. Add remaining berries to sauce just before serving.

Assembly:
Place chocolate base in center of plate. Set cake on base and pipe on a portion of chocolate/passion fruit mousse. Press the chocolate banana cream into mousse and set the chocolate shortbread on top.

Place the chocolate terrine on shortbread and set a chocolate decoration on top with a small scoop of chocolate sorbet placed in the center. Spoon berry grits around dessert.

CHOCOLATE VESUVIUS     > Back to Top <

Cinnamon ice cream:
2 cups milk
3/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon salt
3 large eggs
2 teaspoons ground cinnamon
2 cups light cream

Brownies:
1 cup (2 sticks) unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/4 cup unsweetened, cocoa powder
4 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup walnuts, chopped

Chocolate cinnamon sauce:
9 ounces bittersweet chocolate
1 cup heavy cream
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

Hazelnut meringue:
1 cup hazelnuts, lightly toasted, skins removed *
1-1/2 teaspoons ground cinnamon
1 cup water
1 cup granulated sugar
6 large egg whites
1/8 teaspoon cream of tartar

*Note: To toast hazelnuts, position a rack in the center of the oven and preheat to 350^o F. Spread the hazelnuts in a single layer on a baking sheet and toast for 8 to 12 minutes, shaking the pan 2 or 3 times, until the nuts are golden beneath their skins and fragrant. Wrap the nuts in a clean towel and rub with your hand to remove the skins.

Make the cinnamon ice cream:
Scald the milk in the top of a double boiler. Place the sugar, flour and salt in a bowl and blend together with a few strokes of a whisk. Whisking constantly, pour the hot milk into the flour mixture. Pour the mixture back into the double boiler and stir until it begins to thicken, approximately 3 minutes.

Place the eggs in a small bowl and whisk together. Whisking constantly, add 1/3 of the hot mixture into the eggs. Begin whisking the remainder of the hot milk and pour it into the egg mixture. Put the mixture back on top of the double boiler and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and a line drawn through the coating remains.

Strain the mixture through a fine mesh strainer into a non-corrosive container. Refrigerate until cold, 6 hours, preferably overnight.

Remove the mixture from the refrigerator, add the cinnamon and light cream and blend using a wooden spoon. Place the mixture in an ice cream maker and freeze according to the manufacturers' instructions.

Make the brownies:
Place a rack in the center of the oven and preheat to 350^o F. Grease the bottom and sides of a 9-by-13-inch baking pan, lightly dust it with flour and tap out the excess.

Cut the butter into small chunks. Place the butter and chopped chocolate in the top of a double boiler and melt over hot, (but not simmering) water. Remove the mixture from the double boiler and set aside to cool. Sift together the flour and cocoa powder. Set aside.

In the 4-1/2-quart bowl of a heavy-duty electric mixer, using the whisk attachment, beat the eggs and sugar on high speed for 3 to 4 minutes, until light in color and thick in texture. Reduce the speed of the mixer to medium and add the chocolate-butter mixture and the vanilla. With the mixer on medium-low speed, add the sifted dry ingredients to the mixture and scrape down the side of the bowl as necessary.

Remove the bowl from the mixer and using a rubber spatula fold in the chopped nuts.

Pour the batter into the prepared pan and spread it evenly. Bake for 15 to 20 minutes, until firm to the touch. Remove the brownies from the oven and allow them to cool completely on a wire rack.

Make the chocolate-cinnamon sauce:
Finely chop the chocolate and place it in a small heat-proof bowl.

Place the heavy cream and sugar in a saucepan and bring to a boil. Pour the hot cream over the chocolate and stir with a wooden spoon until fully incorporated and smooth. Blend in the cinnamon. Set aside.
Make the hazelnut meringue:
Line a baking pan with parchment paper. Place a rack in the center of the oven and preheat the broiler.

Place the hazelnuts and cinnamon in the bowl of a food processor fitted with the metal chopping blade. Finely grind the nuts together with the cinnamon by pulsing the processor at 5 second intervals. Set the mixture aside.

Combine the water and sugar in a small heavy-bottomed saucepan and cook over medium-high heat, stirring until the sugar has dissolved. Continue to cook over medium-high heat without stirring, and bring the mixture to a boil. Cook until the syrup reaches the soft-ball stage (240^o F) on a candy thermometer, approximately 10 minutes.

When the syrup reaches 230^o F, place the egg whites into the dry, grease-free, 4-1/2-quart bowl of a heavy-duty electric mixer, and using the whisk attachment beat on medium speed until frothy. Add the cream of tartar, increase the speed to medium-high and beat the egg whites until stiff, shiny peaks form. At this point the syrup should be at 240^o F. Remove the pan from the heat immediately.

With the mixer beating the egg whites at medium-low speed, slowly pour the hot syrup in a slow, steady stream into the egg whites. After all the syrup has been added, turn the mixer to medium-high speed and continue beating until the meringue has completely cooled, approximately 5 to 7 minutes. Reserve 1/4 cup of the cinnamon-hazelnut mixture and fold the remainder into the meringue using a large rubber spatula.

Fill a pastry bag fitted with a medium plain tip, such as Ateco #4, with the hazelnut meringue. Pipe the meringue onto the parchment-lined baking pan into eight spiral, cone-like shapes, each measuring approximately 2-1/2 inches in height and having a base of approximately 2 inches in diameter. Place the pan under the broiler for approximately 30 seconds, until the meringues are golden brown. Remove the pan from the oven and place on a wire rack. Assemble the desserts immediately.

Assemble the desserts:
Using a 3-inch plain round cookie cutter, cut eight rounds from the cooled brownies. Pour 1/4 cup of the cinnamon-chocolate sauce, to form a circle in the center of a dessert plate. Using the tip of a knife pull "tendrils" of sauce from the center of the circle to create a sun-like shape.

Place a brownie circle in the center of the sauce; place a scoop of the cinnamon ice cream on the brownie and top off the ice cream with a meringue top. Sprinkle the edge of each plate with some of the reserved cinnamon-hazelnut mixture. Serve immediately.

CHOCOLATE WALNUT CAKES WITH VANILLA CREAM     > Back to Top <

Chocolate walnut cakes:
Softened unsalted butter, for preparing the molds
10 ounces semisweet chocolate, coarsely chopped
1/4 cup water
3 tablespoons cognac or brandy
1 cup plus 2 tablespoons sifted cake flour (not self-rising)
3/4 cup walnuts
3 tablespoons unsweetened alkalized cocoa powder
1/4 teaspoon salt
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, slightly softened
1 cup granulated sugar, used in two separate measurements
1 tablespoon vanilla extract
5 large eggs, separated (at room temperature)

Chocolate glaze:
10 ounces semisweet chocolate, finely chopped
1-1/4 cups heavy (whipping) cream
3 tablespoons light corn syrup
2 teaspoons cognac or brandy
1-1/2 teaspoons vanilla extract

Vanilla cream:
2-1/4 cup heavy (whipping) cream
5 teaspoons granulated sugar
1 teaspoon vanilla extract

Unsweetened cocoa powder, for garnish

Make the chocolate walnut cakes:
Position a rack in the center of the oven and preheat to 400^o F. Generously brush the inside of six 1-cup fluted tube molds in a Bundt-lette(R) cake pan with softened butter. Do not flour the molds. (Please note that the pan will be used twice. There is enough cake batter to make 9 small cakes.)

In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the water and cognac. Stir occasionally until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture for about 10 minutes, until tepid.

In a food processor fitted with the metal chopping blade, combine the flour, walnuts, cocoa and salt. Process for 10 to 15 seconds, until the walnuts are coarsely ground. Transfer the flour/walnut mixture to a small bowl.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter and 3/4 cup plus 2 tablespoons of the sugar for 1 to 2 minutes, until creamy. Do not overbeat. Beat in the vanilla. One at a time, add the egg yolks, beating well after each addition. Add the melted chocolate mixture and beat until blended. Scrape the bottom and side of the bowl with a rubber spatula.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed, until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 2 tablespoons of sugar and continue beating the whites until stiff, shiny peaks form.

Fold one-third of the whites along with one-third of the flour/walnut mixture into the batter. One-third at a time, gently fold in the remaining egg whites and the flour/walnut mixture.

Reserve one-third of the batter for baking the second batch of cakes. Spoon the remaining batter, dividing it equally, into the buttered molds. The batter should fill each mold to 1/4-inch below the top of the tube in each mold.

Bake the first batch of cakes for 10 to 15 minutes, until a toothpick inserted into the center of each cake comes out with creamy moist crumbs clinging to it. Do not overbake.

Cover the top of the Bundt-lette(R) pan with a rectangular wire rack or a cutting board. Invert the pan holding the rack in place so that the hot cakes come out right side up onto the rack.

Wash the pan and cool it under cold water. Generously butter three of the 1-cup molds with softened butter. Spoon the remaining batter into the prepared molds. Bake and unmold the cakes in the same manner as the previous batch of cakes.

Make the chocolate glaze:
Put the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the cognac and vanilla.

Glaze the warm chocolate cakes:
Arrange the chocolate cakes so that they are all on one wire rack. Set the rack with the cakes over a baking sheet. Spoon the warm chocolate glaze over the chocolate cakes, coating them completely.

Decorate the chocolate cakes (optional):
If the chocolate cakes are not going to be served warm, they can be decorated in the following manner. Lift up the rack with the glazed cakes and transfer it to a clean baking sheet. Put the baking sheet with the glazed cakes in the refrigerator and chill for 5 to 10 minutes, to set the glaze.

Scrape up some of the leftover glaze from the used baking sheet and spoon some of it into a small paper cone or a pastry bag fitted with a coupling and a small writing tip (such as Ateco #1). Pipe thin lines of chocolate over the top of each glazed cake. Store the decorated glazed cakes under a glass cake dome or a large upturned bowl for up to 3 days at room temperature.

Prepare the vanilla cream:
In a chilled 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream, sugar and vanilla until soft mounds barely start to form and the cream is still pourable. Do not over-whip.

To serve the warm or cooled chocolate cakes:
Using a pancake spatula, transfer the cakes to the center of nine dinner plates. Carefully spoon some of the vanilla cream around the base of each cake. Put some cocoa powder in a sugar shaker. Lightly sprinkle cocoa powder over the vanilla cream and around the plate borders. Serve immediately.

CHOCOLATE YOGURT MOUSSE     > Back to Top <

Chocolate yogurt mousse:
2-1/2 cups nonfat plain yogurt
2 tablespoons unsweetened non-alkalized cocoa powder
1/4 Cup water
1 cup sugar
4 large egg whites, at room temperature
2 ounces semisweet chocolate
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Cocoa powder, for garnish

Line a plastic coffee filter with a double layer of cheesecloth and place it over a glass measuring cup. Spoon the yogurt into the filter. Cover loosely with plastic wrap and allow the yogurt to drain in the refrigerator overnight.

Place 1/4 cup of the drained yogurt "cheese" in a small bowl. Cover the bowl with plastic wrap and refrigerate. Place the remaining yogurt cheese in a large bowl. Whisk in the cocoa powder, 1 tablespoon at a time, until well-blended. Set aside.

In a heavy, small saucepan, combine the water and sugar. Cook over medium-low heat, stirring with a wooden spoon, for 3 to 4 minutes, or until the sugar dissolves. Dip a clean pastry brush in warm water and wash down the side of the pan to remove any clinging sugar crystals. Raise the heat to medium and bring the mixture to a boil. Cook the mixture for 8 to 10 minutes, or until the syrup reaches 240^o F (soft ball stage) on a candy thermometer. When the syrup reaches 225^o F on the candy thermometer, start preparing the beaten egg whites.

In a grease-free 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating until soft peaks start to form. At this point the sugar syrup should register 240^o F on the thermometer. While continuing to beat at medium-low speed, gradually pour the sugar syrup down the side of the bowl into the beaten egg whites. Continue beating for 3 to 5 minutes, or until the mixture is cool and forms soft, glossy peaks when the beaters are lifted.

Melt the chocolate according to the directions in the Chocolate Melting Tips. Transfer the melted chocolate to a medium bowl.

Whisk about 1 cup of the mounted egg whites into the melted chocolate to lighten it. Whisk the lightened chocolate into the yogurt/cocoa mixture until completely blended. Using a large balloon whisk or rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites.

Divide the chocolate mousse evenly among six dessert glasses. Refrigerate the desserts until serving.

Garnish the mousses:
Remove the reserved yogurt cheese from the refrigerator. Sift the powdered sugar over the yogurt and whisk until smooth. Whisk in the vanilla. Before serving, spoon about 1 tablespoon of the sweetened yogurt onto each mousse and sprinkle with cocoa powder if desired.

CLASSIC VANILLA ÉCLAIR WITH CHOCOLATE GLAZE     > Back to Top <

Choux pastry:
1 cup all-purpose flour
1 cup water
1/2 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
4 large eggs
1 large egg yolk mixed with 2 tablespoons water, for glaze

Vanilla pastry cream:
2 1/4 cups milk, divided
12 tablespoons granulated sugar, divided
1/8 teaspoon salt
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup flour

Chocolate glaze:
3 ounces bittersweet chocolate, finely chopped
3 tablespoons heavy cream
2 teaspoons light corn syrup

Make the choux pastry:
Position a rack in the center of the oven and preheat to 400^o F. Line one baking sheet with parchment paper. Place another baking sheet of equal or greater size in the oven.

Sift the flour onto a piece of waxed paper. In a medium, heavy saucepan heat the water, salt and butter just until the butter is melted. Bring just to a boil, then immediately remove the pan from the heat. Add the flour all at once and stir vigorously with a wooden spoon. Beat until the mixture is smooth and forms a ball, about 30 seconds. Return the pan to the stove and beat for 30 seconds over low heat. Remove from the heat and let the mixture cool slightly.

With the wooden spoon, beat in two eggs until thoroughly combined. Add the third egg and beat well. In a small bowl, beat the remaining egg with a fork and add it little by little until the dough is shiny and soft enough to gently fall from the spoon. Scrape the dough into a pastry bag fitted with a 1/2-inch plain tip.

Pipe the dough onto the lined baking sheet. Pressing the bag firmly, pipe the dough into 5-inch lengths.

Using the back of a fork dipped into the egg glaze, brush the dough with the glaze, pressing down lightly with the fork. Be careful not to let the egg glaze drip down onto the baking sheet. Place in the preheated oven on top of the hot baking sheet for 25 minutes, then lower the temperature to 350^o F and bake for an additional 12 to 15 minutes, until the pastry is firm, crisp, and golden brown. Remove from the baking sheet and cool on a wire rack. While the éclair shells are still warm, using a plain 1/4-inch pastry tip, poke a hole at both ends of the bottom of each éclair. This helps to release the steam and also prepares them for filling.

Make the pastry cream:
In a medium heavy-bottomed saucepan, place 2 cups of the milk, half of the sugar, the salt and the split vanilla bean. Bring just to a boil and cover the pan. Turn off the heat and let the vanilla infuse for 20 to 30 minutes. Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining sugar until thick and light. Whisk in the flour.

Bring the milk to a boil again and whisk in half into the prepared yolk mixture. Blend well and return to the pan. Whisk over medium-low heat until it boils. Be sure to whisk out all lumps before the pastry cream comes to a boil. Whisking constantly, cook for 2 to 3 more minutes until the cream thins slightly. Remove from the heat and place the pastry cream in a small bowl. Cover the surface of the cream with plastic wrap. Chill for at least one hour.

Not more than two hours before serving, remove the pastry cream from the refrigerator. Whisk in the remaining 1/4 cup cold milk, until the cream is smooth. Scrape the pastry cream into a pastry bag fitted with a 1/2-inch plain tip.

Make the chocolate glaze:
Place the chocolate in a medium bowl and set aside.

Place the cream and corn syrup in a microwave-safe glass measuring cup. Microwave the mixture on high 2 to 4 minutes, until the cream is bubbling. Stir the hot cream; pour it over the chopped chocolate and gently whisk until the chocolate is melted and the mixture is smooth.

Assemble the éclairs:
Pipe the pastry cream into the two holes on the bottom of the éclairs just until the pastry cream begins to bulge out. Wipe any excess pastry cream off on the side of the bowl. Place the filled éclairs back on the rack. When all of the éclairs are filled, dip the top of each into the chocolate glaze, letting the excess drip off. Place them back onto the rack to set. Éclairs are best served immediately, but will last at room temperature the entire day they are baked.

DARK CHOCOLATE TERRINE WITH TWO CHOCOLATE SAUCES     > Back to Top <

Dark chocolate mousse:
18 ounces bittersweet chocolate, coarsely chopped
1 cup milk
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons vegetable oil
1 tablespoon dark rum
1 tablespoon vanilla extract
1-1/2 cups heavy cream

Chocolate glaze:
8 ounces semisweet chocolate, finely chopped
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Milk chocolate sauce:
6 ounces milk chocolate, finely chopped
1/2 cup half-and-half
1 teaspoon vanilla extract

Dark chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Make the dark chocolate mousse:

Lightly grease the bottom and sides of a 9-1/4-by-5-1/4-by-2-3/4-inch metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.

Place the chocolate in a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely chopped.

In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the mixture comes to a gentle boil. With the motor of the food processor running, pour the hot milk mixture through the feed tube. Process for 15 to 25 seconds, until the chocolate is completely melted. Scrape down the sides of the work bowl. Add the oil, rum and vanilla and process for 15 to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for a few minutes, until tepid.

In the chilled 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream at medium-high speed until soft mounds barely start to form and the cream is still pourable. Do not over-whip the cream.

Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse, or it will become grainy. Scrape the chocolate mousse into the prepared loaf pan and smooth the top with the rubber spatula. Wrap the loaf pan in plastic wrap and aluminum foil. Freeze the terrine for at least 6 hours or overnight, until firm. (The terrine can be prepared ahead to this point and kept frozen for up to 1 month.)

Unmold the chocolate terrine:
Cover a 9-1/2-by-5-inch cardboard rectangle with aluminum foil. Remove the terrine from the freezer and unwrap the pan. Dip the loaf pan into very hot water for 2 to 3 seconds. Wipe the sides of the pan dry. Put the foil-covered rectangle on top of the chocolate terrine. Invert the loaf pan onto the cardboard rectangle and lift off the pan. Freeze the still-wrapped terrine while you prepare the glaze.

Make the chocolate glaze:

Place the chocolate in a medium bowl. In a small sauce pan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to tepid.

Remove the plastic wrap from the chilled chocolate terrine. Place the terrine on a wire rack set on a baking sheet. Spoon the tepid chocolate glaze over the terrine, coating it completely. Let the glaze set for 2 to 3 minutes, then return the terrine to the freezer for at least 1 hour.

Make the milk chocolate sauce:
Put the chocolate in a medium bowl. In a small saucepan, over medium heat, bring the half-and-half to a gentle boil. Pour the half-and-half over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.)

Make the dark chocolate sauce:
Place the chocolate in a medium bowl. In a small saucepan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate . Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. The sauce should be served slightly warm or at room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.)

Thirty minutes before serving time, transfer the chocolate terrine to the refrigerator.

To serve, spoon some of the dark chocolate sauce over half of each dessert plate. Spoon some of the milk chocolate sauce over the other half of each plate. With a sharp thin-bladed knife, cut the terrine into 12 slices, wiping the blade clean between each slice. Lay the slices on the dessert plates.

DOUBLE CRUNCH CHOCOLATE HAZELNUT SQUARES     > Back to Top <

Crispy crunch layer:
4 ounces bittersweet chocolate, coarsely chopped
3 cups cornflakes

Deep chocolate-hazelnut crunch layer:
5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons unsalted butter, slightly softened
1/2 cup blanched hazelnuts, toasted and chopped
1 teaspoon vanilla extract

White chocolate-hazelnut mousse layer:
1/4 cup water
2 teaspoons unflavored powdered gelatin
8 ounces white chocolate, chopped
1-3/4 cups heavy cream, divided
3 tablespoons hazelnut liqueur, such as Frangelico

Garnish:
Chocolate sauce
Toasted hazelnuts, chopped

Make the crispy crunch layer:

Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond 2 opposite sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.

Melt the chocolate according to the directions in Chocolate Melting Tips. Stir in the cornflakes. Scrape the mixture into the prepared pan and, using a small offset metal spatula, spread into an even layer. Refrigerate the crust while preparing the filling.

Make the deep chocolate-hazelnut crunch layer:
In the top of a double boiler over hot, not simmering, water, melt the chocolates with the heavy cream, stirring often, until smooth. Remove the pan from the heat. Whisk in the butter until melted and well combined. Whisk in the hazelnuts and vanilla.

Transfer the mixture to a medium bowl. Put the bowl in a larger bowl filled with ice water. Stir the chocolate mixture until it is cool and begins to thicken. Scrape the mixture onto the crispy crunch layer and smooth into an even layer, making sure that the chopped nuts are evenly distributed over the crust. Cover the pan loosely with plastic wrap and refrigerate for 1 hour or until cold and firm.

Make the white chocolate hazelnut mousse layer:
Place the water in a small heatproof glass measuring cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a small saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin dissolves and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Place the white chocolate in a large bowl. In a small saucepan, bring 3/4 cup of the heavy cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Whisk until smooth. Whisk in the warm gelatin and hazelnut liqueur. Place the bowl over a larger bowl of iced water and stir for 5 to 10 minutes, or until the mixture is cool.

In a chilled medium bowl, using a hand-held electric mixer, beat the remaining 1 cup of cream at medium speed until it begins to form soft mounds. Do not overbeat or the mousse will be grainy. Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream.

Scrape the white chocolate mousse over the top of the chocolate crunch layer. Refrigerate the dessert for 4 hours, until the mousse is set.

Cut and serve the squares:
Run a small paring knife around the edge of the pan where there is no foil to loosen the bars. Using the two foil ends as handles, carefully remove the bars from the pan. Gently peel off the foil. Cut the dessert into 9 squares, using a large, sharp knife and wiping the blade clean after each cut.

Serve each square on a dessert plate, drizzled with chocolate sauce and sprinkle with chopped toasted hazelnuts.

MILK CHOCOLATE AND GODIVA MOUSSE CAKE     > Back to Top <

Chocolate genoise:
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened-cocoa powder
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3 large egg yolks

Milk chocolate and Godiva mousse:
10 ounces milk chocolate, finely chopped
1/4 cup Godiva liqueur
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/4 cups heavy cream

Ganache:
9 ounces semisweet chocolate, finely chopped
1 tablespoon corn syrup
1 teaspoon vanilla extract
3/4 cup heavy cream

Raspberry sauce:
12 ounces frozen raspberries, thawed
1/2 cup granulated sugar
1 tablespoon raspberry liqueur, such as Chambord

Garnish: Fresh raspberries

Make the chocolate genoise:
Position a rack in the center of the oven and preheat to 350^o F. Lightly butter the bottom of a 9-inch springform pan and line with parchment paper. Sift together the flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt. Set aside.

In a shallow, wide bowl, stir together the vegetable oil and vanilla. Set aside.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, fitted with the wire whip attachment, whip the eggs, egg yolks and 1/2 cup sugar on medium-high until lightened and tripled in volume, about 7 minutes.

Gently fold 1/3 of the egg mixture into the oil and vanilla. Add the rest of the egg mixture and fold in. Sift 1/3 of the flour mixture over the egg mixture. Gently fold until just combined. Add the remaining flour mixture in two additions, folding until just combined. Take extreme care not to overmix as batter will deflate and compromise the height of the cake.

Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until the top of the cake springs back when touched. Run a knife around the edge of the cake to loosen. Let cool completely in pan.

Make the milk chocolate and Godiva mousse:
Place the milk chocolate in a medium bowl and place over a pot of simmering water. When the chocolate is melted and smooth remove from heat. Add the Godiva liqueur, vegetable oil and vanilla, stirring to combine. Let the mixture cool to room temperature.

In a 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, whip the cream at medium-high until soft peaks form. Gently fold 1/3 of whipped cream into the cooled chocolate mixture. Add the remaining cream and gently fold until just combined.

Assemble the cake:
Release the genoise from the pan, removing parchment paper on bottom. Place the cake on a 9-inch cardboard round.

Cut the cake in half horizontally. Set aside the top half. Place the ring of the springform pan around the cake. Pour half of the mousse onto the cake. Using an offset spatula, spread the mousse evenly. Place the top layer of the cake on the mousse and spread the remainder of the mousse evenly over the cake. Chill for 3 to 4 hours or until the mousse is set.

Make the ganache:
Place the semisweet chocolate in a medium bowl and stir in the com syrup and vanilla. Heat the cream to a simmer and pour over the chocolate. Stir to melt and set aside to cool.

Make the raspberry sauce:
Puree the raspberries in an electric food processor. Strain through a fine sieve into a small bowl. Stir in the sugar and Chambord. The sauce may be refrigerated until needed.

Finish the cake:
Remove the cake from the refrigerator. Run a small knife around the edge to loosen and remove the springform ring.

With a small offset spatula, cover the sides of the cake with ganache, reserving approximately 1/3 cup. With a coronet or fork, drizzle decorative lines on top of the cake. Chill for 10 minutes.

If necessary, chill the reserved ganache for 10 to 15 minutes until it is of pipe-able consistency. Place in a pastry bag fitted with a small star tip and pipe a decorative border around the edge of the cake. Chill until ready to serve. Garnish with raspberry sauce and fresh raspberries.

MOCHA MOUSSE MAGIC   > Back to Top <

2-1/2 cups lite silken tofu (firm), drained
1 (8-ounce) package Veganrella cream cheese or low-fat cream cheese
2 frozen bananas
3/4 cup liquid Fruitsource
1/3 cup cocoa powder
1 Tablespoon vanilla extract
1/2 cup cold soymilk lite
2 Tablespoon agar flakes
1/2 cup Florida Crystals or sugar
1/2 cup strong coffee (cold)
1/3 cup Sunspire Crystal dark chocolate chips (optional)

Place drained tofu in food processor; blend. Add cream cheese, and blend. Break frozen bananas into 3-inch chunks, and add to blended tofu. Pulse to break up chunks, then blend. Heat Fruitsource in microwave for 45 seconds or in a saucepan for 2 minutes over low heat. Place cocoa in a small bowl. Whisk in hot Fruitsource and vanilla. Add syrup to tofu mixture, and blend. Place soymilk in a small microwave-safe howl or saucepan. Stir in agar, and heat mixture just to the boiling point. Add to tofu mixture along with Florida Crystals and coffee. Add chocolate chips, and pulse just to mix. Pour mousse into a covered container, and freeze overnight.

When ready to serve, use a knife to cut chunks out of frozen mixture. Remove only what you will he serving, and return remainder to freezer. Place chunks in food processor, and pulse, then process to blend to a mousse-like consistency. Serve immediately. Garnish with fresh mint leaves if desired. Makes 12 servings.

Nutrition analysis (per serving): Protein 5 gm., carbohydrate 27 gm., Fiber I gm., Fat 5 gm., Cholesterol 0, Calcium 5 mg., Sodium 108 mg. Calories 166
From protein: 10%; From carbohydrate,: 63%; From fat: 27%

MOCHA MOUSSE PIE     > Back to Top <

Brownie crust:
1/4 Cup water
2 teaspoons instant espresso powder
1 box (14.1 ounces) fudge brownie mix
1/4 Cup vegetable oil
1 large egg, at room temperature
1/2 cup pecan halves, coarsely chopped

Mousse:
1 cup whole milk
1 tablespoon coffee-flavored liqueur
1 teaspoon instant espresso powder
1 box (3.5 ounces) chocolate fudge mousse mix

Garnish:
1/2 cup heavy (whipping) cream, chilled
2 teaspoons powdered sugar
1 teaspoon coffee-flavored liqueur
Chocolate curls (optional)

Make the brownie crust:
Position a rack in the center of the oven and preheat to 350^o F. Lightly butter the bottom of a 9-inch pie plate. In a small glass measuring cup, stir together the water and espresso powder until the powder dissolves. In a large bowl, combine the brownie mix, oil, egg and coffee mixture with a large spoon and stir for 1 minute until combined. Stir in the pecans. Scrape the batter into the prepared pie plate and spread evenly. Bake 28 to 32 minutes, until a cake tester or toothpick inserted into the center comes out clean. Do not overbake.

Cool the brownie crust completely in the pan on a wire rack for 1-1/2 hours. Run a spatula around the edges of the crust to loosen.

Make the mousse:
In a medium bowl, stir together the milk, liqueur and espresso powder until the espresso powder is almost dissolved and add the mousse mix. Using a hand-held electric mixer, set at low speed, beat just until blended. Increase the mixer speed to high and beat for 3 to 3-1/2 minutes, until the mixture thickens.

Place the cooled brownie crust and the mousse in the freezer for 15 to 20 minutes until the mousse is firm enough to mound.

Spread the mousse over the brownie crust, mounding it slightly in the center. Return the pie to the freezer for 15 minutes, until firm enough to slice.

Make the garnish:
In a small chilled bowl, using a handheld electric mixer, set at medium-high speed, whip together the cream, sugar and coffee liqueur, until soft peaks form. Store the whipped cream in an airtight container in the refrigerator until ready to serve the pie. Store the pie in an airtight container in the refrigerator. Let the pie stand a few minutes at room temperature before serving. With a pastry bag fitted with a star tip and filled with the flavored whipped cream, decorate the top of the pie and sprinkle with chocolate curls, if desired. Or serve each wedge with a dollop of whipped cream.

MOCHA POT DE CRÈME IN PHYLLO CUPS     > Back to Top <

Mocha crème:
5 ounces bittersweet chocolate, coarsely chopped
2 tablespoons boiling water
1 teaspoon instant espresso coffee granules
7 large egg yolks, at room temperature
1 cup granulated sugar, divided
1/4 cup water
1 cup (2 sticks) plus 6 tablespoons unsalted butter, slightly softened
1/3 cups unsweetened alkalized cocoa powder
2 cups heavy cream

Phyllo cups:
36 sheets phyllo dough
4 tablespoons unsalted butter, melted and cooled
6 tablespoons granulated sugar, divided

Garnish:
Sweetened whipped cream
Chocolate coffee beans (available at specialty food shops)

Make the mocha crème:
Place the bittersweet chocolate in a double boiler and melt according to the directions in the Chocolate Melting Tips.

Place the boiling water in a heat-proof cup. Sprinkle the instant espresso coffee granules over the water and stir until dissolved. Cool to room temperature.

In the 4-1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until light in color and tripled in volume. Meanwhile, in a small saucepan, place 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat. Cook for 6 to 7 minutes or until the syrup has reached 240^o F on an instant-read thermometer. (Do not stir.) Gradually beat the hot sugar syrup into the yolks in a thin, steady stream, beating constantly. Beat in the melted chocolate. At high speed, continue to beat for 8 minutes, until the mixture is completely cool.

In another 4-1/2 -quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter for 30 seconds at medium speed until creamy. Add the cocoa and dissolved espresso, and continue beating 5 minutes, until the mixture is light in texture. Using a rubber spatula, fold in the melted chocolate mixture into the cocoa-butter mixture until blended.

In another 4-1/2 -quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream until soft peaks form. Gradually beat in the remaining 1/2 cup sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold one-quarter of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream. (Makes 8 cups)

Make the phyllo cups:
Position a rack in the center of the oven and preheat to 350^o F. Lightly brush 6- ounce Pyrex glass custard cups with some of the melted butter. Put the cups on a baking sheet.

Stack two sheets of the phyllo dough on a large cutting board. Brush the top lightly with the melted butter then sprinkle with 1-1/2 tablespoons of the sugar. Place another sheet of phyllo on top, pressing gently. Brush the top with butter and sprinkle with another 1-1/2 tablespoons sugar.

Cut the phyllo sheet in half horizontally, then into thirds vertically to form 6 squares. Gently press a phyllo square along the bottom and sides of each of six custard cups then insert a 2-1/2 -inch foil cupcake liner in each of the centers. Repeat this process with the remaining 3 sheets of the phyllo, butter and sugar to fill six more custard cups.

Bake the cups 25 to 30 minutes, until the edges of phyllo are golden. Remove cupcake cups. Immediately remove phyllo from custard cups, then cool completely on a wire rack.

Fill each phyllo cup with mocha crème. Garnish each with a dollop of sweetened whipped cream and a chocolate covered coffee bean.

Nutty wafer crust:
1-3/4 cups chocolate wafer crumbs (about 35 wafers)
1/4 cup unsalted peanuts, chopped
6 tablespoons unsalted butter, melted

Chocolate-peanut butter crunch filling:
1/2 cup granulated sugar
2 tablespoons cornstarch
2 cups milk
2 large egg yolks
1/2 cup crunchy peanut butter
1/3 cup semisweet chocolate chips
1 cup heavy cream

Garnish:
Sweetened whipped cream
1/4 cup chopped unsalted roasted peanuts

Make the nutty wafer crust:
Position a rack in the center of the oven and preheat to 350^o F. In a medium bowl, stir together the cookie crumbs, chopped peanuts and melted butter, until well combined. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. Bake the crust for 8 to 10 minutes, until set. Cool on a wire rack.

Make the chocolate-peanut butter crunch filling:

In a medium saucepan, off the heat, combine the sugar with the cornstarch. Gradually whisk in the milk and yolks until smooth. Place the pan over medium heat and cook, whisking constantly until the mixture comes to a boil and thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in the peanut butter.

In a small bowl, combine 1 cup of the hot peanut butter mixture with the chocolate chips and stir until the chips are melted. Scrape the mixture into the prepared crust. Cover the surface of the filling with plastic wrap and chill for 1 hour, until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill 45 minutes, until cool, but not set.

In a medium bowl, using a hand-held electric mixer, beat the heavy cream to soft peaks. Using a rubber spatula, gently fold the cream into the peanut butter mixture. Scrape the mixture on the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill 1 hour, or until set.

Garnish the top of the pie with sweetened whipped cream and a sprinkling of chopped peanuts.

PEANUT BUTTER MILK CHOCOLATE MOUSSE CAKE     > Back to Top <

Peanut butter cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk
2 cups granulated sugar
3 teaspoons vanilla extract
12 tablespoons (1-1/2 sticks) unsalted butter
1 cup water
1/2 cup smooth peanut butter

Milk chocolate mousse:
1/4 cup water
2-1/2 teaspoons powdered gelatin
1 pound milk chocolate, finely chopped
2 cups heavy cream
4 large eggs
1/4 cup granulated sugar

Peanut butter icing:
1/2 cup smooth peanut butter
8 tablespoons (1 stick) unsalted butter
1/3 cup heavy cream
1/2 cup light corn syrup
4 teaspoon vanilla extract
3 cups powdered sugar

Garnish:
Chopped roasted peanuts
Melted dark chocolate

Make the peanut butter cake:
Position a rack in the center of the oven and preheat to 350^o F. Butter the bottom and sides of an 11-1/2 - by l7-1/2-inch jelly roll pan. Line the bottom of the pan with parchment. Lightly dust the sides with flour, tapping out the excess.

Sift together the flour and baking soda. Set aside. In another bowl, combine the milk, sugar and vanilla. Set aside. In a medium saucepan, combine the butter, water and peanut butter. Cook over medium heat, stirring constantly until the butter melts and the mixture comes to a boil.

Add the milk mixture to a saucepan and stir until blended. Remove from the heat and add the flour in 2 additions, whisking until smooth. Pour into the prepared pan and bake for 20 to 25 minutes until the cake springs back when lightly pressed. Cool in the pan set on a wire rack.

Make the milk chocolate mousse:
Combine the water and gelatin in a small heatproof bowl and let stand for 5 minutes to soften the gelatin. Place the bowl of gelatin over a saucepan with enough water to come halfway up the side of the bowl. Heat the gelatin over hot, not simmering water for 3 to 4 minutes until completely dissolved. Remove the pan from the heat. Leave the bowl containing the gelatin in the hot water until ready to use.

Melt the chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.

In a large, chilled bowl, using a handheld electric mixer