Best Bittersweet Chocolate And Cardamom Cream Jalousie Recipes

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BITTERSWEET CHOCOLATE PUDDING



Bittersweet Chocolate Pudding image

Provided by Food Network

Number Of Ingredients 12

1 cup sugar
4 tablespoons cornstarch
Pinch Salt
4 ounces fine-quality bittersweet chocolate
2 5/8 cups whole milk
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon vanilla
1-ounce Scharffen Berger cacao nibs
2 tablespoons Kahlua liqueur
Whipped cream, for garnish
Crystallized ginger, for garnish

Steps:

  • In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.

DENSE BITTERSWEET CHOCOLATE CAKE



Dense Bittersweet Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 to 14 servings

Number Of Ingredients 6

1 pound unsalted butter
1 pound high quality bittersweet chocolate, chopped
1 cup coffee, brewed strong
8 extra-large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

BITTERSWEET CHOCOLATE ICE CREAM



Bittersweet Chocolate Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield about 1 quart

Number Of Ingredients 6

6 ounces bittersweet chocolate, roughly chopped
1 cup whole milk
1/2 cup sugar
6 large egg yolks
1 3/4 cups cold heavy cream
2 teaspoons vanilla extract

Steps:

  • Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
  • Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
  • Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

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