By Marcel Desaulniers
He's the champion of chocolate. The king of cocoa. The guru of ganache. he is Marcel Desaulniers, award-winning cookbook writer and chef-owner of Williamsburg, Virginia's well known eating place, The Trellis. And he is again with a complete new choice of festive recipes that flip any day right into a vacation in Celebrate With Chocolate.
Whether you will have a romantic cake for 2, a "Big-Ass" cake for twenty, cookies, pies, or whatever in among, Marcel will express you ways. In Celebrate With Chocolate, he's taking you to the outer limits of the chocolate universe, with over-the-top mixtures which are strangely uncomplicated to make.
Want whatever that towers over usual chocolate deserts? try out Marcel's "She Ain't Heavy" Chocolate Cake, which stacks 3 layers of extravagantly gentle, cocoa-saturated cake, all covered with a delicate cocoa icing. Or for a lunchtime favourite became candy deal with that satisfies any baby from three to 103, simply pour a pitcher of milk and try the Chocolate Peanut Butter and Jelly Sandwich Cookies. no matter what you are making, with Marcel's assistance, this ebook will hold your ever-growing fan membership happy.
No vacation is needed to Celebrate With Chocolate with Marcel Desaulniers. simply have a real love of chocolate. do not we all?
Read or Download Celebrate with Chocolate: Totally Over-the-Top Recipes PDF
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Extra resources for Celebrate with Chocolate: Totally Over-the-Top Recipes
Disguise and garnish the bombe as directed. Freeze for half-hour ahead of serving. After meeting, you'll continue the mousse bombe within the freezer for a number of days. to prevent permeating the bombe with freezer odors, position it in a wide, tightly sealed plastic box. MOUSSES, sweets, AND different CHOCOLATE TREATS So it’s now not your birthday, anniversary, Thanksgiving, or marriage ceremony day. It’s only a solid time to rejoice chocolate (and whilst isn’t it? ) with an out-of-sight confection. This treasury of mousses, pies, goodies, brownies, or even French toast will make any social gathering a celebration. COCOA BERRY YOGURT MOUSSE Yogurt brings the tang, strawberries the feel and beauty, cocoa the raison d’être, and the heavy cream the voluptuousness. FROSTED STRAWBERRIES 12 huge clean strawberries ¼ cup granulated sugar COCOA YOGURT MOUSSE ½ cup confectioners’ sugar ½ cup unsweetened cocoa powder 1 cup heavy cream 1 cup simple lowfat yogurt SERVES four FROST THE STRAWBERRIES position the strawberries in a colander and spray with lukewarm water. lightly shake the colander to take away extra water. Stem after which lower the berries widthwise into ¼-inch-thick slices. position the berries in a medium noncorrosive bowl. Sprinkle the sugar over the berries, then toss lightly to mix. both divide the strawberries between 4 eight- to 10-ounce glasses, cups, or no matter what you want for presentation (the vessel selected can be noncorrosive). put aside at room temperature. MAKE THE COCOA YOGURT MOUSSE In a sifter mix the confectioners’ sugar and cocoa powder. Sift onto a wide piece of parchment paper (or wax paper) and put aside. position the heavy cream within the bowl of an electrical mixer equipped with a balloon whip. function the mixer on low velocity whereas progressively including the dry materials; combine till included, approximately 1 minute. Use a rubber spatula to scrape down the perimeters of the bowl. Now whisk on medium for five seconds. get rid of the bowl from the mixer. upload the yogurt; fold the parts including a rubber spatula until eventually completely mixed. instantly spoon the yogurt mousse onto the strawberries in every one glass (a bit greater than ½ cup in each). Serve instantly, or hide the pinnacle of every glass with plastic wrap and refrigerate for as much as 24 hours prior to serving. THE CHEF’S contact Strawberries are only the end of an iceberg of chances for this quickie dessert, as many different berries might paintings good, both clean or frozen. if you happen to pick out frozen fruit, only thaw it, then component it in addition to traditional juices into the serving dish. no use to sprinkle with sugar until the fruit is clean. CHOCOLATE APRICOT PUDDING MOUSSE PERFECTIONS WITH CHOCOLATE-DRENCHED CASHEWS Parfait, a French note that means “perfect,” can also be a vintage French dessert. Layers of whipped cream, custard, and fruit puree are prepared alternately in a unique parfait mould, that is then frozen. within the usa, a parfait is mostly an ice cream dessert offered in a tall, slim glass. only for the heck of it, we made up our minds to name our dessert a Perfection, simply because who's going to argue with the French in regards to the right presentation of 1 in their classics?