Who says you have to wait until the end of the meal for a taste of chocolate? Make this holiday season unforgettable for family and friends by adding a sweet touch to each course of the holiday meal, from appetizer to entrée and even your wine.
You might think of chocolate as only a dessert option, but according to chocolate expert and historian Beth Kimmerle, using cocoa as an ingredient accentuates the complex flavors of your savory foods, amplifying them on your palate. Here are some of her deliciously different recipes that are sure to delight your taste buds and satisfy your sweet tooth.
You can find more delicious ways to enjoy the holidays at www.ChocolatRougeWine.com.
Dark Chocolate Peppermint
Serve with ChocolatRouge Milk Chocolate,
made from rich cream, red wine and natural chocolate flavors.
|Chocolate sponge or chocolate pound cake, cut into pieces that fit neatl into cups|
|1/4||cup granulated sugar|
|1/2||cup chocolate wine, such as ChocolatRouge Milk Chocolate|
|2 1/2||cups heavy cream, divided|
|12||ounces white chocolate, finely chopped|
|1||teaspoon vanilla bean paste|
|1/2||cup coarsely chopped peppermint|
|starlight mints or candy canes|
|8||ounces milk chocolate, finely chopped|
|2||cups heavy cream|
|3||large egg yolks, room temperature|
|1 1/2||cups heavy cream|
|1/4||cup confectioners' sugar|
|1/4||cup coarsely chopped peppermint candies or candy canes|
Make syrup: Bring sugar and water to a boil in small saucepan, stirring until sugar has dissolved. Add wine and cook for about 5 more minutes or until syrup consistency. Let sit.
Make mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Whip remaining 1 1/2 cups cream and fold into chocolate mixture, then add in vanilla paste and candies. Cover and refrigerate until thickened and almost firm, about 4 hours.
Make pudding: Put chocolate into large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in separate, medium bowl. Pour hot cream in a slow, steady stream, into yolks while whisking. Pour mixture back into saucepan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve into chocolate; whisk well until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons
on surface, about 15 minutes. Cover and refrigerate until set, about 3 hours.
To assemble: Place 1/3 of the cake into bottom of 6 small cups (2 inches in diameter). Top cake with mousse and spoon on syrup. Top with pudding, then another layer of cake. Place remaining mousse on top; spoon with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate for several hours.
When ready to serve, whip cream with sugar. Top trifle cups with the whipped cream, and sprinkle each with peppermint candies.