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Treat yourself with these special chocolate desserts using delectable Belgian Callebaut chocolate. Visit our partner site at www.chocolatesource.com for all your baking chocolate needs.
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Springform pan 9"
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1 Crust (bottom only):
8 oz. Honey Graham crackers
2 oz. sweet baking chocolate (preferably Callebaut, dark chocolate), chopped into small pieces
1/4 cup water
2 oz. butter or oil
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Filling:
1 envelop unflavored gelatin
1/4 cup water
1/4 cup lowfat milk
4 oz. sweet chocolate (same as above), chopped into small pieces
2 packages (8 oz) fat-free cream cheese
4 oz. whipping cream
4 lg. eggs
4 oz. granulated sugar
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Finish : 1 Tablespoon roasted almond flakes or 1 Tablespoon grated coconut
Note : To make the transfer of the cake easier from the pan to a serving plate, line the pan with parchment paper or non-stick cooking liner.
Crust:
1) Using a mixer crush graham crackers into crumbs. Melt the chocolate and water using a double boiler. Melt the butter separately and then mix in melted chocolate and graham crackers. Mix together. Layer on bottom of pan. Cover and refrigerate for 30 minutes.
2) Filling: Sprinkle gelatin over 1/4 cup cold water, let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Melt the chocolate with the milk using a double boiler.
3) Separate the egg yolks from the egg whites. Using a mixer, blend the cream cheese with the egg yolks, add the sugar and the melted chocolate.
4) Whip the egg whites until stiff. Whip the cream until stiff.
5) Carefully and slowly using a spatula fold the gelatin, cream and egg whites into the chocolate mixture. Transfer the whole mixture into the pan. Cover tightly with plastic wrap and refrigerate for 2 to 3 hours until stiff.
6) Cut the sides loose from the pan and remove the ring from the bottom. If necessary slide the cake on a serving plate.
7) Decorate the top with the grated coconut or with the almond flakes.
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 Visit Chocolatesource.com for all your baking needs. Click here!
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Recipe based on one serving; for multiple servings, multiply ingredients:
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1 Crust (bottom only):
2 oz. sweet chocolate (preferably Callebaut, dark chocolate), chopped into small pieces
1/4 cup water
1 Table spoon. granulated sugar
1 lg. egg
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1) Melt the chocolate with the water using a double boiler.
2) Separate the egg yolks from the egg whites. (You can discard some of the egg yolks when fixing a large amount to reduce the calories and the cholesterol).
3) Add the egg yolks to the melted chocolate. Stir until well-blended.
4) Whip the egg whites until stiff, while gradually adding the sugar.
5) Carefully and slowly, using a spatula fold egg white mixture into the chocolate mixture.
6) Spoon the chocolate mousse into ramekins or cups. Cover tightly with plastic wrap and refrigerate overnight to let the mousse stiffen up.
7) If desired, before serving garnish with some sprinkles or whipped cream.
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Visit Chocolatesource.com for all your baking needs. Click here!
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A serious tart and a serious dessert with the deep taste of chocolate that is not too sweet. Perfect for the serious chocoholic.
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Basic Pie Crust
8 ounces bittersweet chocolate, preferably Callebaut, chopped into small pieces
1 cup heavy (or whipping) cream
1 tablespoon espresso butter
1/3 cup confectioners' sugar
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2 large eggs
2 large egg yolks
1 large egg yolk mixed with 1 tablespoon water (egg wash)
Cocoa powder, for garnish
Confectioners' sugar, for garnish
Whipped cream, for serving
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1) Generously butter a 9-inch tart pan with a removable bottom. Roll out the dough on a lightly floured surface into a circle, 1 inch thick. Line the tart pan with the dough, trim the edges, and prick the bottom evenly with a fork. Refrigerate for 20 minutes.
2) Preheat the oven to 425°F.
3) Line the bottom of the tart pan with aluminum foil. Fill two-thirds full with dry rice or beans or pie weights. Bake 10 minutes. Reduce the heat to 375°F and bake until the pastry is lightly browned, 5 to 8 minutes longer. Remove the pie weights and foil and let the crust cool completely. Leave the oven on.
4) Meanwhile, prepare the chocolate filling: Place the chocolate pieces in a mixing bowl. In a medium-size saucepan, bring the cream, espresso, and confectioner's sugar to a quick boil. Immediately pour the hot cream mixture over the chopped chocolate and stir with a wooden spoon until the chocolate is melted and smooth. Beat in the eggs and eggs yolks, one at a time, until thoroughly combined.
5). Brush the bottom and sides of the pastry with the egg wash. Pour in the chocolate ganache and bake in the preheated 375°F oven until set, 12 to 15 minutes. Transfer to a wire rack to cool. When cool enough to handle, remove the side of the pan and let cool completely. Chill in the refrigerator for several hours before serving.
6) For garnish, use a fine sieve and sprinkle the cocoa evenly over the surface of the tart, place a doily on top of the cocoa, and sift a layer of confectioners' sugar on top. Very carefully remove the doily. You will have a pretty decorative pattern. Or simply serve the tart cold with a bowl of freshly whipped cream.
Serves 6.
Recipe adapted from Everybody Eats well in Belgium Cookbook, by Ruth Van Waerebeek. 1996. Reprinted by permission. All rights reserved.
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Visit Chocolatesource.com for all your baking needs. Click here!
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This hot chocolate recipe is a sumptuous Belgian luxury that any chocolate lover will love. The true gourmet will serve this hot chocolate with a dollop of whipped cream and might just go straight to heaven.
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1 Crust (bottom only):
4 cups of milk
1 vanilla bean, split lengthwise
7 ounces bittersweet chocolate, preferable Callebaut, chopped into small pieces
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1) Combine the milk and vanilla bean in a medium-size saucepan. Heat the milk over medium heat until bubbles appear around the edge. Reduce the heat to low, add the chocolate, and whisk occasionally until melted.
2) Turn off the heat and remove the vanilla bean. (You can rinse, let dry, and save for another purpose) If the chocolate milk is too thick, thin it with a little more milk. Just before serving, whisk the milk vigorously to create lots of foam.
Serves 6.
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Visit Chocolatesource.com for all your baking needs. Click here!
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