Chocolate Recipes! Done

Dark Chocolate Sorbet with Crystallized Ginger
Posted by Jessica Harlan on July 19, 2006 - 4:54am.
3 cups water
2 tablespoons corn syrup
1 cup sugar
2/3 cup cocoa powder
3 ounces dark chocolate, 60 percent cocoa content or higher
1 tablespoon vanilla
½ cup crystallized ginger, chopped into small pieces
1. In a heavy medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, then reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture is smooth, about 2 more minutes.
2. Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that absolutely no little chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.
3. Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.
4. Freeze according to your ice cream maker's instructions. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.
Makes about 1 quart

Chocolate Chiffon Cake:8 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped1/3 cup espresso or strong brewed coffee2 sticks unsalted butter2 cups granulated sugar 6 eggs, separated and at room temperature1 cup all-purpose flourConfectioners’ sugar (optional)
1. Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of a 9-inch round cake or springform pan. Line with a circle of parchment or waxed paper. Dust side of pan with flour and tap out excess.2. Place chocolate and espresso in medium saucepan over low heat. Cook until melted, stirring constantly. Remove from heat and let cool until tepid. 3. Cream together butter and granulated sugar with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in flour.4. In a grease-free medium bowl, with the whisk attachment, beat egg whites until frothy. Gradually increase speed to medium-high and continue to beat until they start to form stiff peaks. Slowly add chocolate espresso mixture to egg whites. Fold into creamed sugar mixture.5. Scrape into prepared pan and spread evenly with a spatula. Bake for 55 minutes or until top is crusty and cracked and middle is still slightly moist. Let cook on wire rack 10 minutes. Remove cake from pan and let cool completely. Place cake on serving plate. Sift confectioners’ sugar over cake, if desired.

Yield: 12 servingsDifficulty: **Intermediate Preparation: 1 hour, plus baking, cooling and freezing timesSpecial Equipment: standard 1 1/2 to 2 quart ice cream maker; inFudge brownies:10 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped1/2 cup (1 stick) butter, cut into tablespoons1 1/2 cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup all-purpose flour1/4 teaspoon baking powder2 bars (1.5 ounces each) Godiva® Milk Chocolate, coarsely chopped
Chocolate ice cream:5 large egg yolks1/2 cup granulated sugar1/8 teaspoon salt1 1/4 cups heavy cream1 cup whole milk4 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped1 tablespoon vanilla extract
Chocolate sauce:1/2 cup water1/2 cup heavy cream 1/2 cup granulated sugar5 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped2 tablespoons unsalted butter, cut into tablespoons
Chocolate whipped cream:1 cup heavy cream2 tablespoons granulated sugar2 tablespoons Godiva® Hot Cocoa Powder, Dark Truffle flavor1/2 teaspoon vanilla extract
Garnish:Chocolate curlsGodiva® Hot Cocoa Powder, Dark Chocolate Truffle flavor
Make brownies:1. Position racks near center of oven. Heat oven to 350°F. Line a 9 inch square pan with aluminum foil so that foil extends 2 inches beyond pan on two opposite sides. Butter bottom and sides of foil-lined pan.
2. Melt chocolate and butter in 3 quart saucepan over low heat, stirring constantly with a wooden spoon. Add sugar and stir to combine. Add eggs, one at a time, stirring well after each addition. Add vanilla. Gradually beat in flour and baking powder. Stir in chopped milk chocolate.
3. Scrape batter into prepared pan and smooth surface with a rubber spatula. Bake brownies for 35 to 40 minutes or until cake tester or toothpickinserted near the center comes out with moist crumbs clinging to it. Do not overbake.
4. Cool brownies in pan on wire rack for 30 minutes. Using two ends of foil as handles, lift brownies out of pan; cool on foil on wire rack for at least 2 hours.
5. Invert brownies onto cutting board or large plate and gently peel off foil. Cut into 12 brownies.
Make chocolate ice cream:1. In a medium bowl, whisk together egg yolks, 2 tablespoons sugar and salt until blended.
2. Heat remaining sugar, cream and milk to a boil in a medium, heavy saucepan over medium heat. Remove pan from heat. Gradually whisk about 1cup hot cream mixture into beaten egg yolks until blended. Return mixture to saucepan.
3. Continue cooking over medium heat, stirring constantly with flat-edged wooden spoon, for 3 to 5 minutes, until custard has thickened slightly. It is done when you can run your finger down back of coated spoon and a line remains in the custard. (Mixture will register 175ºF on instant-read thermometer).
4. Remove pan from heat and add chocolate. Let stand for 30 seconds and whisk until smooth. Strain chocolate custard through a fine sieve into alarge metal bowl. Set bowl over a larger bowl containing ice water, stirring occasionally for 5 to 10 minutes to cool. Remove bowl from icewater and stir in vanilla extract. Cover surface of custard with plastic wrap and refrigerate for 1 to 2 hours until very thick and cold.
5. Scrape custard into ice cream machine and freeze according to manufacturers' directions. Pack churned ice cream into a 1 quart container.Cover and freeze for at least 4 hours or overnight.
Make chocolate sauce:Combine water, heavy cream and sugar in a medium saucepan over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and cook mixture until it comes to a gentle boil. Remove from heat and add chopped chocolate. Let stand for 1 minute. Whisk sauce until blended and smooth. Whisk in butter. Sauce should be used at room temperature (cover and refrigerate if making in advance).
Make chocolate whipped cream:Combine heavy cream, sugar, hot cocoa powder and vanilla in large clean bowl. Beat with electric mixer on high speed until soft peaks form. Fill pastry bag fitted with star tip with whipped cream.Refrigerate until ready to use.
Assemble sundaes:Heat chocolate sauce over low heat to soften. Drizzle 2 tablespoons chocolate sauce around inside of each of 12 tall sundae glasses. Place 1 brownie piece and 1 scoop ice cream into each glass. Top with more chocolate sauce and a dollop of chocolate whipped cream. Garnish with chocolate curls and sifted hot cocoa powder. Serve immediately.stant-read thermometer; pastry bag with star tip

This decadent mask is actually an excellent moisturizer -- it leaves your skin baby soft. Recommended for normal skin.1/3 cup cocoa powder3 tbsp. heavy cream 2 tsp. cottage cheese ¼ cup honey 3 tsp. oatmeal Mix all ingredients together (a bullet blender is ideal) and smooth onto face. Relax for ten 10 minutes, then wash off with warm water.This decadent mask is actually an excellent moisturizer -- it leaves your skin baby soft. Recommended for normal skin.1/3 cup cocoa powder3 tbsp. heavy cream 2 tsp. cottage cheese ¼ cup honey 3 tsp. oatmeal Mix all ingredients together (a bullet blender is ideal) and smooth onto face. Relax for ten 10 minutes, then wash off with warm water.

This baked custard is quite rich—if you'd like to make six smaller portions, you can use ovenproof espresso cups and reduce the cooking time to 30 minutes. Begin checking for doneness after 25 minutes—the custard is nicest when it's still slightly soft.
INGREDIENTS
3 ounces bittersweet chocolate, coarsely chopped
3/4 cup heavy cream
3/4 cup whole milk
2 Tbsp. sugar
4 egg yolks
A splash Cointreau or Frangelico (optional) Preheat oven to 300°. In the top half of a double boiler, or in a small pan or bowl suspended over, but not touching, simmering water, melt chocolate with 1/2 cup cream, stirring occasionally. Remove from heat. In a small saucepan over medium heat, warm remaining 1/4 cup cream, milk and sugar, stirring just until sugar dissolves. Remove from heat. In a medium bowl, whisk yolks; slowly stir in warm milk mixture. Pour egg mixture through a strainer set over the melted chocolate; stir to combine. Stir in liqueur, if using.Divide mixture among four 4- to 6-ounce ramekins or custard cups; place cups at least 1 inch apart in a 9 x 13 x 2 baking pan. Place pan on oven rack and add hot water until it reaches 1/2 inch beneath the lip of the cups.Bake until custard is just set at the edges but still quite soft in the center, about 45 minutes. Because the eggs will continue to cook after you pull the custards from the oven, and because the chocolate will harden as it cools, begin checking for doneness after 40 minutes. To check, lift a pot and tilt; the center of the custard should bulge.Remove pots de crème from oven; let cool. Cover each with foil or plastic wrap, making sure the covering doesn't touch the top of the crème, and refrigerate at least 2 hours or up to 3 days—though texture is best just hours from the oven.

honey grapefruit sauce, will quickly become an herbal legend.
INGREDIENTS
6 tablespoons (3/4 stick) butter, softened
1/4 cup sugar
1 1/4 cups cake flour (not self-rising)
1 egg
1 cup heavy cream
1/3 cup whole milk
1/2 cup loosely packed, finely shredded basil leaves
8 ounces bittersweet chocolate, chopped
1 egg
Confectioners' sugar
Sprig fresh basil
3 pink grapefruits, peeled and cut into segments, saving juice
3 tablespoons honey
1 1/2 teaspoon cornstarch mixed with 2 teaspoons water
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. With mixer on low speed, add flour and egg in two parts and beat just until combined. Shape dough into a disk, wrap in waxed paper, and chill 1 to 24 hours. Roll out dough on a lightly floured surface with a lightly floured rolling pin to 1/8- to 1/4-inch thickness. Transfer to a 9-inch tart pan, press in sides and bottom, and trim any excess dough around edges. Preheat oven to 350°F. Cover dough with a large piece of foil and weigh down with uncooked rice or beans. Bake 20 minutes, remove foil and beans, and bake 10 minutes longer, or until light golden brown. Cool on a rack. To make the filling, preheat oven to 375°F. In a medium saucepan over medium heat, bring cream, milk, and basil just to a boil. Remove pan from heat, cover, and steep 10 minutes. Place chocolate in a medium bowl. Pour cream mixture through a strainer over chocolate and whisk until smooth. Let cool 10 minutes, then whisk in egg. Pour chocolate into tart shell and bake 20 minutes or until filling is just beginning to set. Remove to a wire rack and let cool completely. Dust with confectioners' sugar and garnish with basil sprig. Meanwhile, to make the honey grapefruit sauce, chop grapefruit segments into small pieces, saving juice. In a medium saucepan over medium heat, bring fruit, reserved juices, and honey to a boil. Add cornstarch mixture and boil 1 minute or until slightly thickened. Remove from heat, transfer to a bowl, and let cool to room temperature. Serve with tart (or with Lemon Créme Fraîche Cake). .
INGREDIENTS
6 tablespoons (3/4 stick) butter, softened
1/4 cup sugar
1 1/4 cups cake flour (not self-rising)
1 egg
1 cup heavy cream
1/3 cup whole milk
1/2 cup loosely packed, finely shredded basil leaves
8 ounces bittersweet chocolate, chopped
1 egg
Confectioners' sugar
Sprig fresh basil
3 pink grapefruits, peeled and cut into segments, saving juice
3 tablespoons honey
1 1/2 teaspoon cornstarch mixed with 2 teaspoons water
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. With mixer on low speed, add flour and egg in two parts and beat just until combined. Shape dough into a disk, wrap in waxed paper, and chill 1 to 24 hours. Roll out dough on a lightly floured surface with a lightly floured rolling pin to 1/8- to 1/4-inch thickness. Transfer to a 9-inch tart pan, press in sides and bottom, and trim any excess dough around edges. Preheat oven to 350°F. Cover dough with a large piece of foil and weigh down with uncooked rice or beans. Bake 20 minutes, remove foil and beans, and bake 10 minutes longer, or until light golden brown. Cool on a rack. To make the filling, preheat oven to 375°F. In a medium saucepan over medium heat, bring cream, milk, and basil just to a boil. Remove pan from heat, cover, and steep 10 minutes. Place chocolate in a medium bowl. Pour cream mixture through a strainer over chocolate and whisk until smooth. Let cool 10 minutes, then whisk in egg. Pour chocolate into tart shell and bake 20 minutes or until filling is just beginning to set. Remove to a wire rack and let cool completely. Dust with confectioners' sugar and garnish with basil sprig. Meanwhile, to make the honey grapefruit sauce, chop grapefruit segments into small pieces, saving juice. In a medium saucepan over medium heat, bring fruit, reserved juices, and honey to a boil. Add cornstarch mixture and boil 1 minute or until slightly thickened. Remove from heat, transfer to a bowl, and let cool to room temperature. Serve with tart (or with Lemon Créme Fraîche Cake).

Rebecca Rather, chef and owner of Rather Sweet Bakery & Café in Fredericksburg, Texas and author of The Pastry Queen, shares one of her all-time favorite childhood desserts. For a faster treat, you can prepare ice cream balls without the mousse.
INGREDIENTSDark chocolate-peanut butter mousse:
8 ounces premium-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 stick (4 tablespoons) unsalted butter
3 large egg yolks
3 tablespoons sugar
1 tablespoon vanilla extract
1/2 cup creamy or chunky peanut butter
1 cup chilled heavy whipping cream
1 container (56 to 64 ounces) premium-quality vanilla ice cream
1 1/2 cups nuts of your choice, toasted and choppedHot fudge sauce:
1 cup heavy whipping cream
1/4 cup packed golden brown sugar
1 cup semisweet chocolate chips
6 ounces bittersweet chocolate, coarsely chopped
1/8 tsp. salt
1 to 2 tablespoons Jack Daniel's whiskey (optional)Caramel sauce:
1 cup sugar
1/2 stick (4 tablespoons) unsalted butter
3/4 cup chilled heavy whipping cream
Pinch of salt
2 tbsp. dark rum (optional)To make mousse: In a metal bowl set over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Remove bowl from saucepan; set aside to cool. In another metal bowl set over the same saucepan of simmering water, beat egg yolks, 1/4 cup water, and sugar with a wire whisk until smooth and thick; whisk constantly to prevent yolks from curdling. (Temperature of egg mixture should be 160°F on an instant-read thermometer.) Stir in vanilla. Combine egg yolk mixture with melted butter and chocolate. Fully incorporate peanut butter into chocolate mixture. In a medium bowl, whip cream at medium speed using an electric mixer fitted with a whisk attachment until stiff peaks start to form. Do not over-beat cream, because mousse will get lumpy. With a rubber spatula, gently fold whipped cream, 1/3 at a time, into chocolate mixture. Refrigerate until mousse is firm, about 1 hour. Scoop mousse by 2 tablespoons and shape into balls, making 14 balls total. Set on parchment-lined cookie sheets, and freeze at least 2 hours. Spoon any remaining mousse into ramekins; cover and refrigerate to serve another day. Fill a 2-inch ice cream scoop about 1/3 full with ice cream, and set a mousse ball in the center. Continue scooping until ice cream completely covers mousse. Finish forming ice cream into a ball as best you can with your hands. Set each ice cream ball on parchment paper in the freezer as soon as it's scooped. Freeze at least 1 hour. Put chopped nuts in a pie pan; roll each ice cream ball in nuts. Return to freezer until ready to serve. To make fudge sauce: In a heavy saucepan over medium heat, heat cream and brown sugar. Once sugar has dissolved, add chocolate chips and bittersweet chocolate; combine over medium-low heat until chocolate has melted and mixture is smooth. Stir in salt. Remove fudge sauce from heat and add Jack Daniel's, if desired. Keep warm until ready to serve, or cover and refrigerate up to 1 month. To make caramel sauce: In a heavy saucepan or cast-iron skillet over medium heat, stir sugar until completely melted and amber in color, about 5 minutes. Reduce heat to low, add butter all at once, and stir to combine (mixture will bubble up). Add cream, 2 tablespoons at a time, stirring to combine between each addition. Continue until caramel sauce is melted and smooth; stir in salt. Remove from heat and add rum, if desired. Store in a covered glass container up to 3 weeks. Place each ice cream ball on a dessert plate and pass pitchers of hot fudge and caramel sauce