Dolce Dente » Eggless

Quick eggless berry Mousse

meggamoma — Fri, 12 Mar 2010 23:48:05 +0000

With spring around the corner , big plump juicy berries will be easily available . This recipe works well with most berries like blue berries , black berries , strawberries and raspberries , the last two being my choice .

serves 4

Food and wine

1 pint berries , hulled and quartered

3 tbs sugar

1/2 cup sour cream

1/2 cup heavy cream

1 heaping tablespoon thin sliced fresh mint ( optional )

In a medium bowl , sprinkle the hulled and quartered berries with the sugar and mash them lightly with a fork until the strawberries have excuded some juice and the sugar has started to dissolve . Let macerate for 15 minutes .

Strain the juice from the berries into a bowl . Whisk the sour cream into the berry juice . In a medium bowl , whip the heavy cream until it holds soft peaks . Fold in the sour cream mixture and then fold in the sweetened berries .Refridgerate the berry mousse until it is chilled , at least 20 minutes .Spoon into bowls and garnish the mousse with the slivered fresh mint , if you like.

Mexican Hot Chocolate

meggamoma — Thu, 25 Feb 2010 01:13:43 +0000

With the winter on in full swing there is something so comforting about GOOD hot chocolate , its like a drink and dessert all rolled into one . The exoctic mouth feel of this fine hot chocolate is the combination of really fine unsweetened chocolate , spices and creaminess from a small addition of sweetened condensed milk .

Serves 4 to 6

Ron Silver

6 oz good quality unsweetened chocolate , broken pieces

2 cups milk

2 cups heavy cream

1/2 cup condensed milk

1/2 cup sugar

pinch of ground cloves

1/4 tsp ground cinnamon

2 pinches cayenne pepper , or to taste

In the top of a double boiler over simmering water , melt the chocolate.

Stir together the milk , cream , and condensed milk in a heavy 2 quart saucepan over low heat . Cook until very hot but not boiling . Whisk in the sugar , cloves , cinnamon and cayenne pepper .

Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate steaks remain and beverage is smooth and very hot .

Pour into mugs and serve.

Chocolate Raspberry Cookies and Cream

meggamoma — Thu, 18 Feb 2010 01:57:44 +0000

This grown up version of the popular children’s cookies and cream is , in a word , sublime . It tastes more like a chilled airy mousse with tangy undertones from the creme fraiche and fresh lemon juice . The recipe suggests using all heavy cream if you do not have creme fraiche , and that’s fine , but the creme fraiche really lends a distinct quality . I have also switched the chocolate wafer cookies to Oreos , just for the kid in me.

Yield 2 1/2 cups cream and 3/4 cup sauce

Source FINE COOKING

3 cups frozen raspberries ( about 12 oz ) , thawed

5 tbs granulated sugar , more if needed

Few drops fresh lemon juice

Kosher salt

2/3 cup heavy cream

1/3 cup creme fraiche

21 Famous Chocolate wafers or Oreos

6 cute mint sprigs

Put 1 cup of the raspberries in a small bowl , sprinkle with 2 tbs of the sugar , mash with a fork , and let sit for a few minutes .

Meanwhile put the remaining 2 cups of berries and another 2 tbs sugar in a food processor and process until the berries form a puree . Strain through a fine sieve into a small bowl pressing with a rubber spatula to get the seeds out . squeeze in a few drops of lemon juice and a tiny pinch of salt .Taste and add more sugar or lemon juice as needed. The sauce should be thin enough to drizzle .If it seems too thick thin with a few drops of water . Cover and refridgerate.

In a medium bowl combine the cream , the creme fraiche , and the remaining 1 tbs sugar and whip with a hand mixer until the mixture forms firm , thick peaks . Stir the mashed berries and sugar and lightly fold into the cream mixture with a rubber spatula , leaving streaks .

Reserve 6 of the cookies for decoration and crunch up the rest into uneven pieces -not too small . Fold the cookies into the cream . Cover with plastic wrap , pressing the wrap into the surface of the cream, and chill until the cookie pieces are throughly softened , at least 2 hours and preferably overnight.

To serve , use an ice cream scoop to scoop out a moundinto a small bowl or plate. Drizzle a ribbon of raspberry sauce around the plate , tuck a cookie into the cream , and decorate with a sprig of mint .

Oatmeal Shortbread Squares

meggamoma — Tue, 16 Feb 2010 00:51:30 +0000

Moist , chewy , crunchy and aromatic , these squares have it all . The aroma of these baking with the spice of the ginger is mouth watering , and , once cooled you will not be dissapointed with the buttery flakiness from the butter and the slight crunch from the oatmeal .

Makes 16 squares

Laura Barton of the Oregon Department of Agriculture

3/4 cup plus 2 tbs whole wheat flour

3/4 cup packed light brown sugar

1/4 cup oats , preferably steel cut ; old fashioned or quick cooking oats (not instant)

1 1/2 tsp ground ginger

3/4 tsp cream of tartar

3/8 tsp baking soda

1/2 cup ( 1 stick ) plus 1 tbs cold unsalted butter , cut into pieces

Preheat oven to 325*F . lightly butter an 8 inch square baking pan . In a food processor , combine the flour , sugar , oats , ginger , cream of tartar and baking soda ; pulse to combine . Add butter and pulse on and off until the mixture is crumbly .

Pat the dough into the prepared pan , pressing the surface with a floured fork until even ,bake until the center is set and the top is pale golden brown , 20 to 30 minutes .

Cool to lukewarm in the pan on a wire rack . While still warm , very carefully cut into 16 two inch squares. Cool completely in the pan . Store squares in an airtight container.

Eggless Chocolate Orange Walnut Tart

meggamoma — Thu, 28 Jan 2010 03:10:38 +0000

This luscious tart recipe , originally without chocolate , was delicious enough , but …let’s face it , its chocolate !

Serves 8

Adapted from Bon Appetit

CRUST

1 cup all purpose flour

1/2 cup ( 1 stick ) butter , chilled , unsalted , cut into 1/2 inch pieces

1 tsp vanilla extract

2 tbs ( about ) ice water

FILLING

3/4 cup whipping cream

3/4 cup sugar

6 oz bittersweet chocolate ( such as Lindt , or any other good chocolate )

2 Tbs orange liqueur

1 tbs grated orange peel

1/2 tsp vanilla extract

pinch of salt

1 3/4 cups ( 6 1/2 oz ) walnut halves

CRUST

Combine first 3 ingredients in processor . Using on / off turns , process until mixture resembles coarse meal . Add water 1 tbs at a time , processing until moist clumps form . Gather into ball . Flatten into disk . Wrap in plastic ;chill 30 minutes ( maybe prepared 1 day ahead ) .

Preheat oven to 350*F . Lightly butter 9 inch diameter tart pan with removable bottom . Press dough onto bottom and up sides of pan . Pierce crust several times with fork . freeze crust 15 minutes .

Bake crust until golden , piercing with fork if bubbles form, about 20 minutes .Transfer pan to rack and cool crust completely . Maintain oven temperature .

FILLING

Combine cream , sugar ( and chocolate , if using ) in heavy medium saucepan . Bring to simmer , stirring until sugar and chocolate ( if using ) dissolve . Whisk in liqueur , orange peel , vanilla and salt . Remove from heat . Place crust in pan on baking sheet. Sprinkle nuts on crust. Ladle cream mixture over . Bake until mixture bubbles and top is light brown , about 35 minutes . Transfer tart to rack and cool completely .

Circus NYC eggless Mango mousse

meggamoma — Wed, 20 Jan 2010 00:38:24 +0000

Circus is a fabulous Brazilian restaurant on the upper east side in NYC . This delicious mango Mousse , from Marcio Araujo , is simple and delicious . It makes a stunning presentation in a mango with the center pith removed . The recipe calls for gelatin , but , I often use Agar Agar in the same quantity .

4 large mangoes , peeled , plus 1 extra for garnish

2 1/2 tbs unflavored gelatin powder , or agar agar

7 oz sweetened condensed milk

2 cups heavy cream

2 tbs granulated sugar

Fresh mint sprigs and chopped mango

Cut 4 mingoes into medium sized pieces . Puree in a blender until smooth . Strain through a fine sieve . Place 1/2 cup mango puree and gelatin in a small saucepan over low heat ; stir until gelatin dissolves . In a large bowl combine both purees and condensed milk . Refridgerate for 15 minutes .

Whip heavy cream with sugar until stiff ; Fold into mango mixture . Pour into ramekins , and refridgerate for at least 1 hour before serving ( or freeze for 20 minutes )

Garnish with mint and diced mango .

Eggless ice chocolate hazelnut cake

meggamoma — Sun, 13 Dec 2009 02:38:09 +0000

This dessert , also called a semifreddo in Italian , is a great make ahead dessert . It is beautiful in presentation and has a delicious creamy nutty texture . It is flavoured with both coffee and brandy , so really an adult dessert.

Christine McFadden , Christine France

Serves 6 to 8

3/4 cup hazelnuts , shelled , roasted and skinned. Then finely chopped.

About 32 ladyfingers ( for an eggless version use eggless sponge fingers )

2/3 cup strong black coffee

2 tbs brandy

2 cups heavy cream

1/2 cup confectioners sugar , sifted

5 oz unsweetened chocolate , chopped fine

confectioners sugar and cocoa powder for dusting

Line a 5 cup loaf pan with plastic wrap and cut the lady fingers ( or eggless sponge cake ) to fit the base and sides. Reserve the remaining cookies . Mix the coffee with the brandy in a shallow dish . Dip the ladyfingers briefly into the coffee mixture and return to the pan , sugary side down , to fit neatly.

Whip the cream with the confectioners sugar until it holds soft peaks . Fold half the chopped chocolate into the cream with the hazelnuts. Use a gentle figure eight movement to distribute the chocolate and nuts evenly.

Melt the remaining chocolate in a bowl set over a pan of barely simmering water . Cool , then fold into the cream mixture . Spoon into the pan .

Moisten the remaining cookies in the coffee mixture , being careful not to soak the cookies , as they will get soggy . Lay the coffee moistened cookies over the filling . Wrap and freeze until firm .

Remove from freezer 30 minutes before serving to let the icecream soften slightly . Turn onto a serving plate and dust with confectioners sugar and cocoa .

Rich Chocolate Pistachio Fudge

meggamoma — Sat, 12 Dec 2009 22:11:34 +0000

Fudge is one of those feel good , childhood memories . I remember walking “Kingsway ” ( now Republic street , Valetta Malta ) and going into the tiny , quaint candy store , where they had the most delicious fudge . Funny , I used to imagine the store owner getting up before dawn to whip up a fresh batch !!! These are just delicious , enjoy !

Christine McFadden and Christine France

Makes 36

1 cup sugar

1 can ( 13 oz ) Condensed milk

1/4 cup unsalted butter

1 tsp vanilla extract

4 oz dark chocolated , grated

3/4 cup pistachios , almonds or hazlenuts

Grease a 7 inch square cake pan and line with parchment paper . Mix the sugar , condensed milk and butter in a heavy pan . Heat gently , stirring occasionally until the sugar has dissolved completely and the mixture is smooth .

Bring the mixture to a boil , stirring occasionally , and boil until it registers 240 *F on a sugar thermometer or until a small amout of the mixture dropped into a cup of ice water forms a soft ball .

Remove the pan from the heat and beat in the vanilla , chocolate and nuts . Beat vigorously until the mixture is smooth and creamy .

Pour the mixture into the prepared cake and spread evenly . Leave until just set , then mark into squares . Let set completely before cutting into squares and removing from pan . Store into an airtight container in a cool place .

Maple Walnut Chocolate Chunk Squares

meggamoma — Thu, 10 Dec 2009 01:07:50 +0000

I stumbled upon this recipe years ago in the Chocolatier Magazine . It was love at first bite and has been a staple in my holiday gifts. These are a no bake , candy like bar . I like to call them , the give my oven a break square with yummy nuts , coconut and chocolate ….you can’t ask for more .

Chocolatier Magazine

Makes 48 squares

WAFER BASE

2 cups finely ground chocolate wafer cookies

12 TBS unsalted butter , melted

MAPLE WALNUT FILLING

1 cup walnuts , toasted

1/2 cup unsweetened coconut , divided

3 oz bittersweet chocolate , cut into 1 inch chunks

3 oz milk chocolate , cut into 1 inch chunks

1 cup granulated sugar

1/2 cup heavy cream

1/4 cup pure maple syrup

3 tbs unsalted butter

1 tbs light corn syrup

BASE

Line the bottom of a 9 by 13 inch baking pan with a piece of foil long enough to come up and over the two long sides of the pan .

In a large bowl , combine the ground wafer cookies and the melted butter and mix well . Transfer the mixture to the prepared baking pan and press to cover the bottom of the pan evenly .

FILLING

Distribute the toasted walnuts , about 1/3 of the coconut , the bittersweet chocolate chunks and the milk chocolate chunks evenly over the surface of the chocolate wafer base .

In a medium saucepan , combine the sugar , heavy cream , maple syrup , butter and light corn syrup . Set over medium heat and bring to a boil , stirring constantly . Continue to boil , still stirring , until the mixture has reached 240*F on a candy thermometer . Remove the pan from the heat . pour the hot filling over the nuts and chocolate . Sprinkle the remaining coconut over the candy .

Cool the candy for 30 minutes , then refridgerate until set enough for the squares to hold their shape when cut , about 20 minutes . Grasp the two foil handles and lift the entire cookie / candy bar from the pan to a cutting board . With a sharp knife , cut into 48 squares . Store in an airtight container at room temperature .

Chocolate Raspberry Streusel Squares

meggamoma — Thu, 10 Dec 2009 00:46:21 +0000

I love the addition of oatmeal in my baked cookies or bars . It provides great texture , and , let’s face it , some nutrition , leaving you feeling better about your choice. These make great gifts for the holiday , or just about any time of year .

Chocolatier Magazine

Makes 3 dozen

1 1/2 cups all purpose flour

1 1/2 cups uncooked old fashioned oats ( Quaker oats is suggested )

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 tsp baking powder

1/4 tsp salt

1 cup butter ( 2 sticks ) butter , chilled

1 cup raspberry preserves ( about 10 ounces )

1 cup ( 6 oz ) semi sweet chocolate pieces

1/4 cup chopped almonds

1/2 cup ( 3 oz ) semisweet chocolate or one – 4 oz bar white chocolate , chopped , melted ( optional )

Heat oven to 375 *F . Combine flour , oats , sugars , baking powder and salt . Cut in butter until mixture is crumbly . Reserve 1 cup oat mixture for streusel ; set aside . Press remaining oat mixture oat mixture onto bottom of ungreased 9 inch square baking pan , bake 10 minutes .

Spread preserves over crust ; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently .Bake 30 to 35 minutes or until golden brown .

Cool completely . Drizzle with melted chocolate , if desired .Let chocolate set before cutting bars.

Store tightly covered.