Chocolate Bags Recipes
CHOCOLATE BAG
This was invented by a Chicago chef friend of mine, Jackie Shen for her restaurant, Jackie's, in 1984. She wanted to make a chocolate bag like she saw Julia Child have full of truffles but could not figure out how to do it. She tried brown paper bags but they just didn't work. Then one day she was waiting in line at Garret's caramel corn stand on Randolph Street, a tradition in Chicago, and noticed they were bagging in a clear cellophane bag and she realized that might work
Provided by Food Network
Categories dessert
Time 1h53m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
- Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
- The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
- In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
HOT CHOCOLATE CONES
I saw this recipe in a magazine at my doctor's office this afternoon and then when I was doing some shopping I saw them again advertised as hot chocolate for 2 using the optional ingredients listed. I thought they were very cute to give as gifts to co-workers, teachers, or to include in a gift basket with a special mug. You will need 2 (6 x 12) clear cone bags and 2 clear rubber bands to make the cones. I couldn't list with the ingredients list.
Provided by PaulaG
Categories Low Cholesterol
Time 15m
Yield 1 cone
Number Of Ingredients 5
Steps:
- Pour the cocoa mix into a 6 x 12 clear cone bag and seal with a clear rubber band; trim 1 inch above band.
- Place the filled bag into a second cone bag, flattening the top.
- Layer either the chocolate chips or the M&M candies followed with the mini-marshamallows.
- Top all off with a red gumdrop and sercure the bag with the last rubber band.
- Attach a tag for instructions on making the hot chocolate. Divide the hot chocolate mix into thirds, place in a cup and fill with 3/4 cup boiling water.
- Top each cup with equal amounts of chocolate chips and marshamallows, enjoy.
Nutrition Facts : Calories 1529.2, Fat 13.8, SaturatedFat 8.2, Cholesterol 3.4, Sodium 1762.4, Carbohydrate 328.9, Fiber 12.4, Sugar 276.2, Protein 23.5
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- Allow to completely set at room temperature. Before you prep these guys for gifting, it's important to allow them to sit at room temperature for an extra hour to fully set.
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