Chocolate Dessert Recipes, part 3
The Round-Up Continues…
At Gastronomicon, she dipped her way to passionate delight with Passionfruit Truffles surrounded by El Rey chocolate, used for its robust flavor.
Over at Café Lynnylu, there’s a batch of Little Chocolate Cherry Cakes, heart-shaped, waiting for you. Using Ghiradelli 60% for these robust chocolate treats, she found these equally good for breakfast as they were for dessert!
Chocolate Ginger Terrine by Brigitte who writes in German from Singapore, so I wasn’t sure what chocolate she used, since I can barely understand English..so check it out yourself!
Over at Hungry In Hogtown, they tackled a challenging El Bulli Chocolate Sampler, cracking open their voluminous El Bulli cookbooks, and taking inspiration from Barcelona’s Cacao Sampaka chocolate shop, one of my favorite places in the world for getting my chocolate fix on.
(Good thing they didn’t include the anchovy-flavored chocolates, though. Yuck! That was the only time I’ve ever pulled something chocolate out of my mouth…)
Morgan’s after my own heart with Florida’s Chocolate-Dipped Coconut Patties with Ghiradelli’s Semisweet chocolate, which isn’t fancy, but calls it “tried & true.”
Hoang made Mini-Dark Chocolate Tartlets using Koko Black chocolate, from down-under, which they say is creamier and richer than other chocolates.
Jessica pleased her potty-mouthed hubby when making her Chocolate Almonds Toffee using both Valhrona Noir Orange and Schokinag Milk Chocolate.
There was fashion-forward and was the only one who made a White Chocolate Mousse in the whole round-up, and that was from Haalo, who used Lindt white chocolate couverture for her lofty dessert, which she paired with poached cherries.
Is white the new black?
Andrea opened her recipe box and came up with Hot Fudge Saucefor ice cream that’s as dark as you’ll ever see. She used Ghiradelli 60% chocolate chips for this decadent spread.
Is there anyone who doesn’t like a Warm Individual Chocolate Cake? Especially if it’s from Jean-George Vongerichten and made from Felchlin’s Cru Sauvage chocolate?
Lucy in Lyon’s got a recipe for Top Secret Chocolate in her Kitchen Notebook. What is it?
We’ll all have to wait and see…
I dream of Jeanne and she didn’t disappoint with her mum’s Dark Chocolate Mousse, made by breaking up a tablet of Green & Black’s organic chocolate. A girl after my own heart, she claims she can’t say no to me!
(*sigh* I wish that was true of everyone…)
Lara, one of my photo heroes, came up with a stunning Chocolate Pudding and Meringue Spoons over at Cook & Eat. She debated over which chocolate to use from her stash, until finally deciding on the Hacienda del Tesoro chocolate, from Venezuela.
Assuring they taste “better than they look”, Rachel’s Stuffed Roasted Strawberries are filled with Lindt Dark Chocolate Truffle pieces. It’s a warm, inside-out chocolate-dipped strawberry!
From Malaysia, a towering chocolate Crepe Cake from Masak-Masak, using Mohrenglanz chocolate.
Co-Parisian Avital from Le Pétrin whipped up a batch of soft chocolate cakes, Moelleux Chocolat Noisettes, Creme Chocolat et Canneberges Poelées including a variation called The Love Goddess Cake.
And the founder of this fabulous event, Jennifer of Domestic Goddess came through with a Portuguese Chocolate Tarts, which she says is the perfect showcase for good-quality chocolate. In this case, she used Soma dark chocolate. Jennifer said these would be equally good with a nice glass of brut Champagne…which sounds particularly good to me…right about now!
Chocolate Chunk Cookies. are everyone’s favorite, not matter where you live. And she answers the eternal question, “Is good chocolate expensive…or not?”
Taking a Fresh Approach, Rachael hits her mark with a Russian Chocolate Vodka Cake, made with Russian chocolate, A. Korkunov which she said was “Strong and assertive” and demanded a shot of vodka alongside, rather than the proverbial glass of milk.
Ivonne was curious to see if Amedei chocolate was really worth it, so she whipped up a Perfectly Simple Dark Chocolate Tart.
Oh, and one more entr…uh…