Chocolate Satin Recipes

Steps:

• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation:
• Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead
• This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

Steps:

• Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners' sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.

Steps:

• Break chocolate into 2 pieces.
• Bring milk or heavy cream to a boil in a small saucepan.
• Remove from heat.
• Now add the chocolate pieces without stirring.
• Cover and set aside for 10mins.
• Scrape into a food processor or blender.
• Add sugar, butter and vanilla essence.
• Process until the mixture is perfectly smooth.
• Transfer to a bowl.
• If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
• This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
• Soften before using.

Steps:

• In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
• Beat in egg.
• Beat in chocolate, mix well.
• This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.

Steps:

• Preheat oven to 375 degrees F.
• In a mixer with the paddle attachment on low, mix the flour, cocoa powder, sugar, and butter together, blending until sandy.
• In a separate bowl, whisk together the yolks, cream, and vanilla extract. Add to the dry ingredients and mix until dough just comes together. Make into disks, wrap, and chill for 30 minutes.
• Roll out in small batches, as it gets soft quickly. With a 4-inch round chilled cutter, cut out disks. Keep dough chilled while you roll and cut the rest of the dough. Line 2-inch tart pans or rings with the disks. Line with plastic wrap (that's right!) and fill with rice then gather the plastic wrap up to contain the rice or place a second tart pan on the crust and bake them upside down on a sheet pan. Bake for 14 minutes then remove the rice packets and bake 2 more minutes to crisp. For the upside down version, bake 14 minutes total. Let cool slightly while you make the filling. This will make more dough than you need but it freezes well.
• To make the filling: In a small saucepan heat the cream until boiling. Meanwhile place the chopped chocolates in a bowl. Pour the hot cream over the chocolate and whisk until melted and combined.
• Pipe a thin layer of peanut butter in the bottom of each cooled crust then pour the ganache to fill up the tart shell completely. Roll the peanuts on the gold leaf to gild them then place 1 peanut in the center of each tart on the surface. Let cool until set about 2 hours, then serve the same day.

Steps:

• Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
• Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
• Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
• Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.
• Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
• Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
• POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.