Celebrate with Chocolate: Totally Over-the-Top Recipesby Marcel Desaulniers
Who can resists the lure of chocolate? In this rich new cookbook, America's No 1 expert, award-winning pastry chef Marcel Desaulniers, offers the biggest and best collection of chocolate desserts available - dozens of incredible treats of every variety, from cakes to cookies and puddings pops to pies. Going beyond ordinary desserts, Celebrate with Chocolate
Who can resists the lure of chocolate? In this rich new cookbook, America's No 1 expert, award-winning pastry chef Marcel Desaulniers, offers the biggest and best collection of chocolate desserts available - dozens of incredible treats of every variety, from cakes to cookies and puddings pops to pies. Going beyond ordinary desserts, Celebrate with Chocolate includes such decadent delights as Truffle Tart, Chocolate Peanut Butter and Jelly Sandwich Cookies, Chocolate Grasshopper Ice Cream Sandwich, Cocoa Roll, Chocolate Brioche French Toast, and more. With expert instructions and an informative section on equipment, ingredients and techniques, Celebrate with Chocolate is a chocoholic's dream come true - the ultimate must-have cookbook for every aficionado's shelf.
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Read an Excerpt
Double Down Domino Cakes
I have enjoyed playing a game called Matadors with dominoes since my student days at the Culinary Institute of America. I taught my wife, Connie, the game on a summer vacation at the beach soon after we were married. Seems as though Connie has a knack for such things, and in short order, student became master. As a poor loser I didn't take well to her mastery, until I noticed that the ivory on some of the key blocks had distinctive markings. Guess what? She still managed to beat me more often than not. Double down your dominoes with these. Diminutive Irish Cream-enhanced chocolate cakes are bathed in dark chocolate ganache and numbered with white chocolate counterfeits, but the taste is the real thing.
Makes 16 Dominos
CHOCOLATE IRISH CREAM CAKE
1 tablespoon unsalted butter, melted
2 ounces unsalted butter, cut into 1/2-ounce pieces
1/2 cup all-purpose flour plus 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces semisweet baking chocolate; coarsely chopped
2 ounces unsweetened baking chocolate, coarsely chopped
3/4 cup granulated sugar
3 large eggs
1/4 cup Bailyes Original Irish Cream
3/4 cup semisweet chocolate mini-morsels
BAILEYS CHOCOLATE GANACHE
6 ounces semisweet baking chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 cup heavy cream
2 ounces unsalted butter, cut into 1/2 ounce pieces
2 tablespoons Baileys Original Irish Cream
1 tablespoon granulated sugar
MELTED WHITE CHOCOLATE GARNISH
2 ounces whitechocolate, coarsely chopped and melted
Make the Chocolate Irish Cream Cake
Preheat the oven to 325°F. Lightly coat the insides of each of 16 individual nonstick petite loaf pans with the melted butter. Flour the insides of the pans with the 2 tablespoons of flour. Shake out and discard the excess flour (to prevent a mess, do this over a sink or large trash receptacle). Set aside.
In a sifter combine the 1/2 cup flour, the baking powder, and salt. Sift onto a large piece of parchment paper (or wax paper) and set aside.
Melt the semisweet chocolate, unsweetened chocolate, and 2 ounces butter in the top half of a double boiler, or in a small glass bowl in a microwave oven (see pages 20-21) and stir until smooth.
Place the sugar and eggs in the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed for 3 minutes until light in color and slightly thickened. Add the chocolate and butter mixture and mix on low speed to combine, about 20 seconds. Operate the mixer on low while gradually adding the dry ingredients. Once all the dry ingredients have been incorporated, about 40 seconds, stop the mixer and scrape down the sides of the bowl. Add the Irish Cream and mix on low for 15 seconds (the batter has a good-enough-to-eat chocolaty color, but resist the temptation and prevent internal fluctuation). Remove the bowl from the mixer and use a rubber spatula to fold in the mini-morsels and finish mixing the batter until thoroughly combined.
Pour 3 slightly heaping tablespoons or 1 slightly heaping #20 ice cream scoop (about 1 1/2 ounces) into each loaf pan. (The batter is liquid enough not to need spreading, although a wiggle while you walk to the oven will not hurt.)
Place the pans on the top and center racks of the oven and bake until a toothpick inserted in the center of one of the cakes comes out clean, about 14 minutes. (Rotate the pans from top to center halfway through the baking time, and turn each 180 degrees.) Remove the cakes from the oven and cool in the pans at room temperature for 5 minutes.
Place 2 cooling racks onto 2 baking sheets with sides. Invert the pans to release the cakes onto the racks. (If the cakes do not pop out of the pans, use a small plastic knife to cut around the edges of the cakes to free them from the pans without tearing.) Put 8 cakes, evenly spaced, onto each cooling rack and refrigerate.
Prepare the Baileys Chocolate Ganache
Place the chopped chocolate and unsweetened chocolate in a medium bowl.
Heat the heavy cream, butter, Irish Cream, and sugar in a small saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Pour the boiling cream over the chocolate, then stir with a whisk until smooth.
Coat the Cakes with Ganache
Remove a pan with 8 of the cakes from the refrigerator. Cover each cake with 2 ounces (4 tablespoons) of ganache, allowing the ganache to flow over the top and sides of each cake. Transfer the rack of ganache-coated cakes to the refrigerator. Use a rubber spatula to remove the ganache from the baking sheet, return it to the bowl of ganache (stir gently until smooth), and use as necessary to cover each cake on the second pan with 2 ounces of ganache (you probably will have to scrape ganache from the baking sheet after coating 6 of the cakes. Place the cakes in the refrigerator for 20 minutes. (Now use a spoon to convey any leftover ganache from the baking sheet to an eager mouth.)
Number the Dominoes With the White Chocolate Garnish, Then Play the Game
Place the white chocolate in a small plastic zippered bag. Snip the tip from a bottom corner of the bag. Pipe a line of white chocolate across the center of each cake, then pipe from 1 to 6 dots on either side of the line. Refrigerate for at least 15 minutes before serving.
The Chef's Touch
The nonstick petite loaf pans can be found at your local Target or other major discount or kitchen emporium. Each pan holds 2/3 cup and is 4 x 2 3/4 x 1 1/2 inches.
For quicker and more efficient portioning of the Chocolate Irish Cream Cake batter, use a #20 ice cream scoop rather than a measuring spoon, and pour a level scoop into each individual petite loaf pan.
At The Trellis, pastry chef Kelly Bailey uses 12-ounce clear plastic squeeze bottles for decorating with white chocolate. For the small amount of white chocolate needed for the dominoes, we decided to use a plastic zippered bag (we snipped the corner and used it like a pastry bag). Squeeze bottles are handier and can be purchased at kitchenware stores, or you can also use ketchup or mustard squeeze bottles.
These cakes may be prepared over 2 days.
DAY 1: Bake the individual Chocolate Irish Cream Cakes. Once cooled, cover with plastic wrap and refrigerate until assembling the dominoes (the cakes may be kept covered in the refrigerator for several days before assembly, or frozen for 2 to 3 weeks).
DAY 2: Make the Baileys Chocolate Ganache, cover the cakes with ganache, then refrigerate while melting the white chocolate. Transform the cakes into dominoes by garnishing with the white chocolate. Refrigerate for 15 minutes before serving.
Once they are assembled, you may keep the cakes in the refrigerator for 3 to 4 days before serving. To avoid permeating the dominoes with refrigerator odors, place them in a large, tightly sealed plastic container.
Dawn's Chocolate Cherry Whirly-Swirly Cookies
Dawn Bailey, Ganache Hill test kitchen chef Brett Bailey's sister-in-law, is the director of nursing at a world-renowned Cleveland, Ohio, hospital. Dawn loves to bake, especially cookies. In fact, she usually starts baking for the Christmas holidays right after Halloween. In the year 2000 she baked more than 300 dozen cookies. Dawn does a lot of research to come up with her own recipes; she is also organized about her cookie production, preparing and freezing the dough many weeks in advance, then baking for friends and family just days before the holidays. This one is a veritable vortex of cherries and chocolate, a soft-textured chocolate spiral that rolls alongside a crisp cherry swirl.
Makes Twenty-Four 3-to 3 1/2 inch Cookies
CHERRY COOKIE DOUGH
5 ounces I.Q.F. (individually quick frozen) dark sweet cherries, thawed
6 ounces unsalted butter, cut into 1/2-ounce pieces
1/2 cup granulated sugar
1 tablespoon pure cherry extract
1/4 teaspoon red food color
3 cups all-purpose flour, sifted onto a large piece of parchment paper (or wax paper)
CHOCOLATE COOKIE DOUGH
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 pound (2 sticks) unsalted butter, cut into 1/2-ounce pieces
1/3 cup granulated sugar
4 ounces semisweet baking chocolate, coarsely chopped and melted
1 tablespoon heavy cream
1 large egg white, lightly whisked
Make the Cherry Cookie Dough
Place the cherries in the mini-bowl of a food processor fitted with a metal blade. Process for 30 seconds until pureed (this should yield 1/2 cup pureed cherries). Set aside.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 1 minute, then on medium for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl and the paddle. Add the cherries, cherry extract, and red food color and mix on medium-low for 30 seconds, then beat on medium for 30 seconds. Scrape down the sides of the bowl. Operate the mixer on low while gradually adding the flour; mix until incorporated, about 45 seconds. Scrape down the sides of the bowl and the paddle. Now beat on medium until a dough is formed, about 30 seconds. Transfer the dough to a 12 X 20-inch piece of parchment paper (or wax paper). Use the palms of your hands to press the dough into an approximately 5 X 8 X 1-inch-thick rectangle. Place another 12 x 20-inch piece of paper over the dough. Use a rolling pin to roll the dough into an approximately 10 X 18 X 1/4-inch-thick uniformly flat rectangle. (Unless you are a professional cookie dough roller, your rectangle will have rounded edges. Don't be concerned, these will be trimmed away.) Set aside at room temperature while preparing the Chocolate Cookie Dough.
Prepare the Chocolate Cookie Dough
Preheat the oven to 325°F.
In a sifter combine the flour and cocoa powder. Sift onto a large piece of parchment paper (or wax paper) and set aside until needed.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 1 minute; then on medium for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl and the paddle. Add the semisweet chocolate, and mix on medium speed for 20 seconds. Thoroughly scrape down the sides of the bowl and the paddle. Operate the mixer on low while gradually adding the dry ingredients; mix until incorporated, about 1 minute. Scrape down the sides of the bowl. Add the heavy cream and mix on medium until combined and a dough is formed, about 45 seconds. Transfer the dough to a 12 X 20-inch piece of parchment paper (or wax paper). Use the palms of your hands to press the dough into an approximately 5 X 8 x 3/4-inch-thick uniformly flat rectangle. Place another 12 x 20-inch piece of paper over the dough. Use a rolling pin to roll the dough into an approximately 10 X 18 x 1/4-inch-thick rectangle.
Remove and discard the top pieces of paper from both the rectangles of dough. Lightly brush the top surfaces of the rectangles with the egg white (you will use about half the egg white; discard whatever remains). Invert the chocolate dough rectangle onto the cherry dough rectangle. (Now both pieces of dough will be sandwiched between 2 pieces of paper.) Use a rolling pin to lightly roll a few times over the paper on the chocolate dough (this will bond the doughs). Remove the paper from the top of the bonded dough. Starting with the narrow side (the 10-inch-wide side) nearest you, roll the bonded dough rectangle away from you, using the paper beneath to help lift the dough over onto itself (this will create an interior spiral of the two doughs). Continue to roll the dough to the opposite end, making a tight roll. Now wrap the paper around the dough (from this point I will refer to the dough as a roll). Wrap the roll with plastic wrap and refrigerate until very firm, about 2 hours.
Remove the roll from the refrigerator and place on a clean, dry cutting board.
Remove and discard the paper and the plastic wrap. Cut 1 inch off each end of the roll and discard (each end will now be flat). Cut the roll into 24 individual 3/8-inch-thick slices. Divide the slices among 3 nonstick baking sheets, 8 evenly spaced slices per sheet.
Place 1 baking sheet on the top rack and 1 baking sheet on the center rack of the oven and bake for 19 to 20 minutes, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). The third baking sheet may be placed in another 325°F oven or held at room temperature and then baked after the first 2 sheets are removed from the oven. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 20 minutes. Store the cooled cookies in a tightly sealed plastic container.
The Chef's Touch
Find cherry extract near the vanilla extract on the spice aisle at your supermarket.
Dawn's Chocolate Cherry Whirly-Swirly Cookies will keep for 2 to 3 days at room temperature if stored in a tightly sealed plastic container. For long-term storage, up to several weeks, the cookies may be frozen. Freeze in a tightly sealed plastic container to prevent dehydration and permeation by freezer odors.Celebrate with Chocolate. Copyright © by Marcel Desaulniers. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Meet the Author
Marcel Desaulniers is the executive chef and co-owner of the Trellis Restaurant in Williamsburg, Virginia. A 1965 graduate of the Culinary Institute of America, Marcel has received several national awards, including Food and Wine's Honor Roll of American Chefs, the Who's Who of Food and Beverage in America, the prestigious Ivy Award from Restaurants and Institutions, the 1993 James Beard Award for Best American Chef Mid-Atlantic States, the highly coveted Silver Palate award from the International Foodservice Manufacturers Association, and the 1999 James Beard Award for Outstanding Pastry Chef in America. Marcel is the author of Death by Chocolate, Desserts to Die For, An Alphabet of Sweets, and Death by Chocolate Cookies.
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