CHOCOLATE DIPPED KETTLE CHIPS (RACHAEL RAY)
I first had chocolate dipped Lays at a chocolatier in a pricey mall. These are great and from Rachael Ray.
Provided by pamela t.
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line 2 cookie sheets with wax paper.
- In a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
- Set a rack over the cookie sheets lined with wax paper.
- Working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
- Sprinkle chopped pistachios over one-third of chips.
- Sprinkle coarse salt over one third.
- Sprinkle cayenne pepper over one third.
- Refrigerate for 30 minutes before serving.
CHOCOLATE CUPS WITH WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 8
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
CHOCOLATE-DIPPED CHIPS
Steps:
- Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
- Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.
DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM
Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 9
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
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