| Chocolate Desserts for Your Valentine by Jenny Harper | ||||
|
Jenny
Harper is Senior Culinary Specialist for the Nestlé Test Kitchens and
VeryBestBaking.com. |
It’s
true — the kitchen is the heart of the home. Ever notice how people
always gather there? Whether baking treats, fixing dinner or spending
time with family and friends, the kitchen is my favorite place to be.
Since my day job is Senior Culinary Specialist for the Nestlé Test
Kitchens, you can bet I love to stir things up. This space lets me pass
along to you some of my best recipes, tips and baking secrets.
(Family Features) Chocolate. Just the word on a
page makes my mouth water! One of life’s blissful pleasures is a
mouthful of fragrant, dark and rich, creamy smooth chocolate. Whether
morsels, chunks or bars, no other flavor comforts, soothes and satisfies
quite like chocolate. It’s the favored flavor for sweethearts, family
and friends alike. So come Valentine’s Day, the news that dark
chocolate contains naturally occurring antioxidants vindicates all
chocolate lovers. Research indicates that dark chocolate may benefit
heart health. Turn your everyday chocolate recipes into
over-the-edge indulgent desserts with one of the new European-style,
premium baking chocolates. Created specifically for deeply chocolate,
decadent desserts, they can be used in any recipe that calls for
chocolate. Indulge your passion for chocolate richness by
checking out irresistible recipes at www.nestle-chocolatier.com or
www.VeryBestBaking.com.
DIPPED STRAWBERRIES Makes 24 strawberries 24 strawberries, rinsed and patted dry 1 bar (8 ounces) Nestlé
Chocolatier 62% Cacao Bittersweet Chocolate Baking Bar, broken into
sections 1
tablespoon vegetable shortening
LINE baking sheet with wax paper. MICROWAVE chocolate and shortening in
medium, uncovered, microwave-safe bowl on HIGH (100%) power 1 minute;
STIR. Pieces may retain some of their original shape. If necessary,
microwave at additional 10- to 15-second intervals, stirring until smooth.
HOLD each strawberry by stem or with
wooden pick and dip into melted chocolate; shake off excess. Place on
prepared baking sheet; refrigerate until set, about 15 minutes. NOTE:
Pretzels, nuts, dried fruit, pound cake, cookies and/or other bite-sized
fresh fruit, rinsed and patted dry, can also be used. Nutrition
Information per serving: 60 calories; 35 calories from fat; 4g total
fat; 2g saturated fat; 0mg cholesterol; 0mg sodium; 6g carbohydrate; 1g fiber;
4g sugars; 1g protein
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MOLTEN CHOCOLATE CAKES Makes 6 servings 2 tablespoons plus 3/4 cup (1 1/2 sticks) butter, divided 1 bar (8 ounces) Nestlé
Chocolatier 62% Cacao Bittersweet Chocolate Baking Bar, broken
into sections 3 large eggs 3 large egg yolks 1/4 cup plus 1 tablespoon granulated sugar 1 teaspoon vanilla extract 1 tablespoon all-purpose flour Powdered sugar PREHEAT oven
to 425° F. Generously butter
six 6-ounce ramekins or custard cups with 2 tablespoons butter. STIR
3/4 cup butter and chocolate in medium, heavy-duty
saucepan over low heat until chocolate is melted and mixture is smooth.
Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in
large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3
of chocolate mixture into egg mixture. Fold in remaining
chocolate mixture and flour until well blended. Divide batter evenly
among prepared ramekins. Place on baking sheet. BAKE
12 to 13 minutes, or until sides are set and 1-inch centers move
slightly when shaken. Remove from oven to wire rack. TO SERVE,
run thin knife around top edge of cakes to loosen slightly; carefully
invert onto serving plates. Lift ramekins off of cakes. Sprinkle with
powdered sugar. Serve immediately. Nutrition
Information per serving: 550 calories; 400 calories from fat; 45g
total fat; 26g saturated fat; 280mg cholesterol; 230mg sodium; 36g
carbohydrate; 3g fiber; 29g sugars; 8g protein |
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