Chocolate Roulage With Bourbon Cream Recipes

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PECAN PIE WITH CHOCOLATE-CINNAMON WHIPPED CREAM

Provided by Rachael Ray : Food Network

Categories     dessert

Time 11m

Yield 8 servings

Number Of Ingredients 6



Pecan Pie with Chocolate-Cinnamon Whipped Cream image

Steps:

  • Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.

2 cups whipping cream
1 shot orange liqueur (recommended: Grand Marnier) (buy a tiny bottle, a nip, if you like)
1/4 teaspoon ground cinnamon, eyeball it in your palm
2 pinches chili powder or ground cayenne
1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: Ghiradelli brand)
2 store bought pecan pies, serve warm or chilled, as you like

CHOCOLATE ROULAGE WITH BOURBON CREAM

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Categories     dessert

Time 3h20m

Yield 1 roulage (6 to 8 slices)

Number Of Ingredients 14



Chocolate Roulage with Bourbon Cream image

Steps:

  • Preheat the oven to 325 degrees F. Butter a rimmed jelly roll/baking sheet and line with parchment paper. Butter the top of the paper as well, especially the corners.
  • In a stand mixer with the whisk attachment, beat the egg yolks and granulated sugar on medium speed until fluffy and the sugar is not gritty, 10 to12 minutes.
  • While the eggs are beating, put the chocolate in a bowl and melt over a double boiler. When the chocolate is melted, remove from the heat and let it cool a bit. Sit the bowl in some cool water for a few minutes if necessary.
  • Incorporate the egg mixture into the chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add the espresso and 1 teaspoon vanilla extract.
  • In a clean bowl, with the whisk attachment, beat the egg whites until stiff peaks form. Incorporate one-quarter of the egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.
  • Spread the batter in the prepared pan and bake, 10 to 12 minutes. Remove from the oven and spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.
  • In a clean bowl, with the whisk attachment, whip the heavy cream, confectioners' sugar, bourbon, vanilla bean and the remaining 1 teaspoon vanilla extract on medium speed until stiff peaks form.
  • Carefully turn the cake out onto clean parchment paper, making sure to have 4 to 5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle 1/2 cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving 1/4-inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam-side down and dust the whole cake with the remaining 1/2 cup cocoa powder. Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice.
  • To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Softened unsalted butter, for greasing baking sheet
5 egg yolks
1 cup granulated sugar
3 ounces bittersweet chocolate, chopped
3 ounces semisweet chocolate, chopped
1 tablespoon espresso or strong black coffee
2 teaspoons vanilla extract
5 egg whites
2 cups heavy cream
2 teaspoons confectioners' sugar
1/2 cup bourbon
Seeds from 1/2 vanilla bean
1 cup cocoa powder, plus more for dusting
Fresh berries, for garnish

DARK CHOCOLATE & BOURBON BONBONS

Make and share this Dark Chocolate & Bourbon Bonbons recipe from Food.com.

Provided by ChristineMcConnell

Categories     Candy

Time 30m

Yield 40 bonbons

Number Of Ingredients 10



Dark Chocolate & Bourbon Bonbons image

Steps:

  • Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want.
  • Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing.
  • Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.

Nutrition Facts : Calories 98.5, Fat 10, SaturatedFat 6.2, Cholesterol 8.2, Sodium 20.4, Carbohydrate 4.6, Fiber 2.5, Sugar 0.2, Protein 2

21 ounces good quality dark chocolate, chopped
1 cup heavy cream
3 tablespoons Bourbon
1 teaspoon vanilla
1/4 teaspoon salt
melted dark chocolate
melted light chocolate
toasted crushed hazelnuts
1 small parchment paper, bags for fine decorating
gold luster dust

CHOCOLATE ROULADE

Dark and indulgent, this chocolate roulade oozing with its spiced berry filling is perfect for Christmas entertaining. It can be made ahead of time and frozen, simply defrost, dust with icing sugar and serve.

Provided by bottlegreen

Time 50m

Yield Serves 8

Number Of Ingredients 0



Chocolate Roulade image

Steps:

  • Preheat oven to 180c, 350f, gas mark 4. Line a 34 x 24cm baking tray with greased baking paper.
  • Break the chocolate into pieces, place in a small bowl, set over a pan of simmering water, stir until melted. Alternatively heat in a microwave for approx 1 minute, taking care not to overheat.
  • Separate the eggs, placing in large bowls. Add the caster sugar to the yolks, beat with an electric whisk until light and creamy. Wash the beaters and whisk the egg whites until standing in soft peaks.
  • Fold the chocolate into the egg yolk mixture then fold in the egg white. Pour into the tin, level and cook for 15-20 minutes. Remove from the oven, cover with a damp tea towel. Leave for several hours or overnight.
  • To make the compote, place the berries in a saucepan, add the cordial and allow to cook gently for several minutes until softened. Cool.
  • Whisk the cream and Cointreau until standing in soft peaks.
  • Turn the roulade onto a sheet of baking paper dusted with icing sugar, peel off the paper. Spread the cream evenly over the surface then top with the compote, roll up like a swiss roll, don’t worry if it cracks a little. Place on a serving plate and chill until ready to serve.

CHOCOLATE ROULADE

Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7



Chocolate Roulade image

Steps:

  • Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
  • Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
  • Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
  • Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

7 ounces semisweet chocolate, chopped (about 1 cup)
1/4 cup plus 1 tablespoon brewed coffee (or water)
7 large eggs, separated
1 cup granulated sugar
Unsweetened Dutch-process cocoa powder, for dusting
1 cup heavy cream
2 tablespoons confectioners' sugar

CHOCOLATE BOURBON CAKE

My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely!

Provided by Manami

Categories     Dessert

Time P1DT20m

Yield 16 serving(s)

Number Of Ingredients 13



Chocolate Bourbon Cake image

Steps:

  • MAKE COFFEE-BOURBON SYRUP:.
  • Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
  • Cook 5 minutes; remove from heat & stir in bourbon.
  • MAKE CHOCOLATE-BOURBON CAKE:.
  • Preheat oven to 375°F
  • Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
  • Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
  • Remove from heat, and add chocolate and butter, stirring until smooth.
  • Set aside, and let cool to room temperature.
  • Beat in eggs, one at a time, until very well blended.
  • Fold in flour and 1 1/2 tablespoons cocoa powder.
  • Pour batter into prepared cake pan.
  • Set pan in a large roasting pan filled to depth of 1 inch with hot water.
  • Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
  • Cool cake; cover and refrigerate 6 hours or overnight.
  • Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
  • Top with hazelnuts.
  • ENJOY!

Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.8, Cholesterol 96.6, Sodium 104.1, Carbohydrate 24, Fiber 0.3, Sugar 23, Protein 2.3

1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (we used Cuban coffee)
1 tablespoon Bourbon
1/2 cup Bourbon
1 1/3 cups sugar
12 ounces bittersweet chocolate, coarsely chopped
1 cup butter, cut into pieces
5 large eggs
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cocoa powder, divided
hot water
macadamia nuts (optional) or pecans (optional)

CHOCOLATE ROULADE

Make our next level chocolate roulade, with a spectacular chocolate meringue encasing a chocolate and cream filling and caramel sauce

Provided by Barney Desmazery

Categories     Dessert

Time 55m

Number Of Ingredients 12



Chocolate roulade image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 23 x 32cm baking tray and line with baking parchment. Beat the egg whites, lemon juice and a pinch of salt together using a stand mixer or electric whisk until very stiff. Add 1 tbsp of the sugar and beat to stiff peaks, then add the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Sift over the cocoa and cornflour, then gently fold these in with a spatula until completely combined. Spread the mixture evenly into the prepared tin, then bake for 14-15 mins until just crisp to the touch. Leave to cool completely in the tin.
  • Meanwhile, make the fillings. For the chocolate filling, tip the chocolate and cream into a heatproof bowl set over a pan of simmering water and stir until the chocolate has melted and the mixture is shiny and smooth. Remove from the heat and leave to cool to room temperature. For the cream filling, whisk the cream and sugar together to stiff peaks using an electric whisk.
  • Dust a large sheet of baking parchment with cocoa powder, then carefully flip the meringue onto it. Remove the tin and carefully peel away the parchment. With a short end facing you, score a line across the meringue, 2cm in from the edge. Spread over the chocolate filling followed by the cream, then drizzle with most of the caramel sauce. Sprinkle over the sea salt flakes and drag a palette or cutlery knife through the fillings to gently swirl them. Roll up the roulade into a tight log, starting at the scored end and using the parchment underneath to help you. Lift onto a platter or board. Will keep chilled for up to a day. Drizzle over the remaining caramel sauce, then finely grate over more chocolate to serve.

Nutrition Facts : Calories 462 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

vegetable oil, for the tin
5 egg whites
1 tsp lemon juice
225g caster sugar
60g cocoa powder, plus extra for dusting
1 tsp cornflour
100g dark chocolate, plus extra to serve
100ml double cream
150ml double cream
25g caster sugar
100g caramel sauce (from a can or jar), stirred until smooth
pinch of sea salt flakes

CHOCOLATE ROULADE WITH APRICOT CREAM

The word roulade originates from the French word 'rouler' meaning to 'roll.' This roulade is a heavenly combination of a sweet and creamy apricot filling rolled inside a rich chocolate cake.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 11



Chocolate Roulade with Apricot Cream image

Steps:

  • Position rack in middle of oven and heat to 350 degrees F. Spray an 11- x 17-inch jelly-roll pan or a 12- x 17 1/2-inch sheet pan with cooking spray; line with parchment paper. In small saucepan, heat 1 1/4 cups of the cream to a simmer. Add chocolate; reduce heat and whisk until chocolate is melted. Remove from heat; let cool for a few minutes.
  • In mixer with whisk, whip egg whites with granulated sugar to stiff, glossy peaks. Whisk one-fourth of the egg whites into chocolate mixture. Fold remaining egg whites into chocolate mixture until no streaks remain. Pour into prepared pan; spread evenly with spatula. Bake 10 to 12 minutes or until set and puffy. Transfer to wire rack; cool to room temperature. Lift parchment paper to remove cake from pan; set it on work surface with long side facing edge of table.
  • For apricot cream, whisk remaining 1 cup cream with confectioners sugar and vanilla until stiff; whisk in apricot preserves. Spread evenly over entire surface of cake. Roll cake starting from the long side facing you. Gently peel parchment paper off as cake layer rolls away. Tuck parchment paper around the roll so it is well wrapped and can be moved easily. Place in freezer for at least 2 hours or overnight. To serve, remove parchment paper, gently rolling cake so that seam is on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides and reshape with hands.) Trim ends crosswise or on a diagonal. Dust with confectioners sugar and cocoa powder. Cut into 1-inch-thick slices, lay flat on dessert plates and garnish with sliced apricots.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 56.1 g, Cholesterol 91.7 mg, Fat 39.1 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 23.7 g, Sodium 97.5 mg, Sugar 40.9 g

1 serving Cooking spray
2 ¼ cups heavy cream, divided
10 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
8 large egg whites egg whites, room temperature
¼ cup granulated sugar
2 tablespoons confectioners' sugar
½ teaspoon vanilla extract
1 cup apricot preserves
1 teaspoon Confectioners' sugar, for dusting
1 teaspoon Unsweetened cocoa powder, for dusting
¼ cup Fresh or canned apricots, sliced

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