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Bake and Freeze Chocolate Desserts (Anglais) Relié – octobre 1997


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Relié, octobre 1997
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Chocolate Truffle Sauce

I probably make Chocolate Truffle Sauce more often than any other recipe in this book.  It can be used as a fudge sauce drizzled over a dish of ice cream or an ice cream pie, as a glaze to cover a cake, or even as a filling for a pie.  When lightly whipped, the sauce becomes a creamy filling for a cake or tart.  Now I, as much as anybody, like easy recipes, and preparing this truffle sauce, which is simply a matter of melting chopped chocolate in hot cream and butter, is about as easy as it gets.

I offer two truffle sauces.  One is Thick Chocolate Truffle Sauce, my super thick, fudgy version made from whipping cream and plenty of chocolate.  It forms a firm chocolate glaze for the Peanut Butter Pie with Fudge Topping (page 68) and adds a rich chocolate flavor to a Vanilla and Chocolate Truffle Cheesecake (page 150) or Chocolate Cream Pie (page 66).  The other one, my Slightly Thinner Chocolate Truffle Sauce, uses half-and-half instead of cream and less chocolate, and it forms softer chunks when it freezes--as in the Dark Chocolate and Chunky Banana Ice Cream Pie (page 272).  It combines smoothly with whipped cream for the frosting in Lisa's Chocolate Chip Birthday Cake (page 184) and flavors the Ribbon of Fudge Chocolate Cake (page 214).  Cocoa powder darkens the thinner sauce and gives it a bittersweet flavor.  Either sauce can be whipped to a creamy consistency or warmed to serve over ice cream.

Thick Chocolate Truffle Sauce

Makes about 2 cups

3/4 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 2 pieces
12 ounces (2 cups) semisweet chocolate chips or semisweet chocolate, chopped
1 teaspoon vanilla extract

Slightly Thinner Chocolate Truffle Sauce

Makes about 1 1/2 cups

3/4 cup half-and-half
1 tablespoon unsalted butter
2 tablespoons unsweetened Dutch process cocoa powder, such as Droste or Hershey's European Style, sifted
8 ounces (1 1/3 cups) semisweet chocolate chips or semisweet chocolate, chopped
1 teaspoon vanilla extract

Put the cream and butter or half-and-half and butter in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted.  The hot cream mixture will form tiny bubbles and measure about 175        F.  on a food thermometer.  Do not let the mixture boil.  Remove the pan from the heat.  Add the chopped chocolate and cocoa powder, if using, and let it melt in the hot cream mixture for about 30 seconds to soften.  Add the vanilla and whisk the sauce until it is smooth and all of the chocolate is melted and any cocoa powder is incorporated.

Good Advice
Stir the chocolate gently into the hot cream so that it does not splash out of the pan.
Stir the sifted cocoa powder into the hot half-and-half with a whisk, and it will dissolve easily.

Doubling the Recipe
Double or triple the ingredients.

To Freeze
Pour the sauce into a plastic freezer container leaving 1 inch of space at the top of the container.  Loosely cover and cool for an hour at room temperature.  Press a piece of plastic wrap onto the top of the sauce and cover the container tightly.  Or divide each batch of sauce between two plastic containers.  Label with date and contents.  Freeze up to 2 months.

To Serve
Remove as many containers of sauce from the freezer as needed.  Defrost the sauce in the covered container overnight in the refrigerator.  Warm the sauce in a medium saucepan over low heat, stirring frequently.  Use the sauce warm as hot fudge sauce or as directed in the recipes in this book.  If you need the sauce in a hurry and don't have time to defrost it, run hot water over the covered container and remove the frozen sauce from the container.  Warm the sauce in a heatproof container placed over (not touching) barely simmering water, stirring often.  Leftover sauce can be stored up to 2 weeks in the refrigerator.


Mocha Marble Mousse

Melted marshmallows play an unexpected role in this coffee and chocolate mousse.  The fluffy marshmallows lighten the mousse mixture and the gelatin in them thickens the mousse as it chills.

Serves 6 to 8

7 ounces semisweet chocolate, chopped
1 cup whole milk
4 teaspoons instant decaffeinated coffee granules
4 cups miniature marshmallows (about 51/2 ounces)
2 cups cold whipping cream
1 teaspoon vanilla extract

1.  Preheat the oven to 175        F.  Put the chocolate in a heatproof container and melt it in the oven, 10 to 12 minutes.  Remove the chocolate from the oven as soon as it is melted and stir it smooth.  Have ready a serving bowl with a 2- to 2 1/2-quart capacity.

2.  Heat the milk and instant coffee in a medium saucepan over medium heat until the coffee dissolves.  Add the marshmallows and cook, stirring constantly, until the marshmallows dissolve.  The mixture will look foamy.  Pour the mixture into a large mixing bowl.  Put the bowl in the freezer until the mixture is cool, thick, and syrupy, about 10 minutes.  Stir the mixture once to ensure that it cools evenly.  The mixture should not set firm.

3.  While the coffee mixture is chilling, put the cream and vanilla in the large bowl of an electric mixer.  Beat on medium-high speed until firm peaks form.  Whisk the cooled coffee mixture smooth and fold it into the whipped cream.

4.  Reserve 2 tablespoons of the melted chocolate and transfer the remaining melted chocolate to a large bowl.  Add 1 cup of the coffee cream mixture to the chocolate and whisk it smooth.  Use a large rubber spatula to fold 1 cup of the coffee cream mixture into the chocolate mixture.  Pour the remaining coffee cream mixture over the chocolate mixture.  Use the rubber spatula to swirl the mixtures together slightly to marbleize them.  Pour the mousse into the serving bowl.  Dip the ends of a fork in the reserved melted chocolate and drizzle thin lines of chocolate over the top of the mousse.  The mousse is ready to serve or it can be frozen.

Variation:  Fill 8 stemmed glasses with mousse.  Drizzle some melted chocolate over each mousse.  To freeze, wrap each glass with plastic wrap, then heavy aluminum foil.  Individual glasses of mousse will defrost in about 3 hours.

Good Advice
Use miniature marshmallows for this recipe.  They melt quickly in the warm liquid and eliminate the messy job of cutting large marshmallows into small pieces.
Melt all of the chocolate at the same time but reserve a portion to garnish the top of the mousse.  To avoid turning on the oven just to melt the chocolate, you can put it in a heatproof container and place it over, but not touching, a saucepan of barely simmering water.  Stir the chocolate over the hot water until it melts.
A soufflÚ dish makes a nice serving bowl for the mousse.

Doubling the Recipe
Double the ingredients and put the mousse in a 4- to 5-quart serving bowl or two 2- to 21/2-quart serving bowls.

To Freeze
Freeze the mousse until the top is firm, about 1 hour.  Press plastic wrap on the top of the mousse.  Gently press heavy aluminum foil over the mousse.  Label with date and contents.  Freeze up to 1 month.

To Serve
Defrost the wrapped mousse in the refrigerator, about 5 hours or overnight.  Serve the mousse cold.  Serve within 2 days.  After 2 days some liquid may form on the bottom of the mousse.


Pear and Chocolate Tea Loaf

When the fresh fruit pickings are slim, this tea loaf, made with dried and canned pears, offers a good fruit option.  Prepared from a muffinlike batter, the loaf is liberally dosed with chopped chocolate and dried pears.  The combination of the chopped dried pears and pureed canned pears produces a moist loaf that keeps well.

Makes 1 loaf

1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
4 canned pear halves in light syrup, drained
2 large eggs
1/4 pound (1 stick) soft unsalted butter, cut into 4 pieces
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups chopped dried pears, in 1/4-inch pieces (about 7 ounces)
4 ounces semisweet chocolate, chopped into 1/2-inch pieces

1.  Position an oven rack in the middle of the oven.  Preheat the oven to 350        F.  Butter a loaf pan with a 6- to 7-cup capacity.

2.  Sift the flour, baking soda, cream of tartar, and salt into a large mixing bowl.  Set aside.

3.  Put the canned pear halves in the workbowl of a food processor fitted with the steel blade.  Process to a puree, about 30 seconds.  Add the eggs, butter, sugar, vanilla, and almond extract and process until the mixture is smooth, about 30 seconds.  The mixture may look slightly curdled.  Stir the egg mixture into the flour mixture, stirring just until the flour is evenly moistened.  Reserve 2 tablespoons of the chopped dried pears.  Gently stir the remaining dried pears and the chocolate into the batter.  Pour the batter into the prepared pan and smooth the top.  Sprinkle the reserved dried pears over the top of the loaf, pressing them gently ... --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Biographie de l'auteur

Elinor Klivans is the author of Bake and Freeze Desserts, which was nominated for an IACP/Julia Child Award for Best First Cookbook, and an award-winning pastry chef.  Magazines featuring her articles include Bon Appétit, Eating Well, Pastry Art and Design, and Fine Cooking.  She teaches her bake and freeze techniques at cooking schools around the United States.  She lives in Maine. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.


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Amazon.com: 7 commentaires
13 internautes sur 13 ont trouvé ce commentaire utile 
Hey, It Really Works 18 avril 2003
Par jerry i h - Publié sur Amazon.com
Format: Relié
When I first ran across this book, I was skeptical. The positive comments on the dust jacket that the recipes really work convinced me and I tried them. I was surprised when all of the recipes worked (the ones I tried, anyway). I now regularly make chocolate desserts from this book and freeze them. Being able to just take something rich and chocolaty from the freezer, thaw, and eat is something not to be missed.
Cookbooks written in the 1960's and 1970's used to routinely include instructions for saving and freezing the recipes. This is not true of recent cookbooks. This is a shame, as it a great labor saving technique. The home cook would make a spectacular dessert on a lazy Sunday afternoon or in lieu of a cancelled weekend activity, and freeze it for later use, mainly during the weekdays, when there is no time to properly bake a nice chocolate dessert (not to mention midnight raids for a snack). It is also an excellent way of preparing for parties and such. This book happily brings back this old-fashioned tradition our mothers used to practice regularly.
I find 2 factors in this book rather quirky. First, the author recommends melting chocolate in a warm oven, then turning up the heat for the baking. Better methods are the microwave (the author states that she does not have one) or in a double boiler. You also must have a large stand mixer; there are no alternate insturctions for doing the recipes manually.
There are some curious errors. This book should have been vetted by a test kitchen. Some of the recipes should involve the use of tempered chocolate (chocolate curls), yet no mention is made of how to temper chocolate or the use of vegetable oil based "summer coatings" (I skip these recipes; there are better ones for making and using tempered chocolate). Some of the recipes involve a dramatic visual presentation (chocolate-covered raspberry mousse mountain), yet there is no picture of the finished product. The instructions for freezing are not a part of the recipes, but are mentioned in sidebars, leaving the cook to guess as to how include the freezing instructions into the recipes. For the most part, this is not a problem, but it can lead to confusion in some recipes. They should have been integrated directly into recipes.
8 internautes sur 8 ont trouvé ce commentaire utile 
Easy, elegant, and delicious! 9 août 1998
Par Un client - Publié sur Amazon.com
Format: Relié
Elinor Klivans has a way of leading you through the process of baking in such a way as to convince you that you, like her, can have any chocolate dessert come out deliciously every time! Like good travel directions, Elinor's instructions both within the recipes and in the margins of the pages throughout the book give you guidelines that encourage and enlighten you every step of the way. I learn something every time I prepare one of her recipes. It is really a pleasure to take the little time required as I have it to produce entire desserts or components in order to eat some and freeze the rest to compile later. Everything I've made from "Bake and Freeze" has turned out beautifully - and to pop something out for guests or to contribute to potluck dinners at a moment's notice is heaven -- and impressive to all. I have satisfied many a chocolate craving with Elinor's desserts and highly recommend to expert chefs and new kitchen users alike her book! which makes simple, impressive, and highly satisfying chocolate desserts a breeze.
3 internautes sur 3 ont trouvé ce commentaire utile 
A "must have" chocolate dessert cookbook! 9 novembre 2001
Par Amazon Customer - Publié sur Amazon.com
Format: Relié
As the holidays loom nearer, there's nothing like having a few desserts in your freezer on hand for those unexpected guests!
The recipes are well written and easy to follow. And the freezing/thawing directions are very helpful, too. Plus, the author gives very good descriptions of specialty ingredients and where to find them.
4 internautes sur 5 ont trouvé ce commentaire utile 
Superb recipes: if you're on the go or simply love to bake 28 juillet 1998
Par jrquattleb@aol.com - Publié sur Amazon.com
Format: Relié
Thank you Elinor!! Your recipes are exquisite, easy to follow and fun to make. And best of all, you have allowed me the freedom to bake when I want rather than right before I entertain. As a novice, I am often intimidated by some of your colleagues. I feel that you wrote this book with me in mind. You offer a wide range of recipes - easy cookies to your more complicated and creative pastries. Now I am ready to WOW anybody who drops by unexpectedly for dessert.
1 internautes sur 1 ont trouvé ce commentaire utile 
Delicious, Dependable Recipes 3 avril 2005
Par Anne Garrett - Publié sur Amazon.com
Format: Relié
I used to daydream about moving to Maine because of the scenery. Now I daydream about moving to Maine so I could become Elinor Klivans' best friend! This is my most-used dessert cookbook and provides some of my favorite bedtime reading. I'm addicted to the chocolate chocolate chip cookies and chocolate chip cinnamon twists; while my husband loves the peanut butter milk chocolate chip cookies and the white chocolate-chocolate covered cherry brownies. I almost always have a batch of chocolate truffle sauce in the freezer and am not too proud to eat it by itself when a chocolate craving hits. Besides these everyday standbys, this book has provided special occasion desserts that bring raves from guests. The Razzle-Dazzle Raspberry Fudge Pie is a favorite, as are several of the cheesecakes.

This book is well-written with clear instructions and interesting notes. I know that these recipes will freeze beautifully and am brave now about applying Mrs. Klivans' techniques to other desserts.
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