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chocolate

Chocolate Recipes Dessert Recipes

Chocolate Orange Soufflés with an Orange Creme Anglaise Sauce

Ah dear sweet chocolate.  Whether you are blissful or bitter about Valentine’s Day, you should still indulge in this fabulous dessert.  Chef Frank McClelland is the  author of Wine Mondays, and chef/ owner of L’espalier restaurant in Boston.  He shares with us in this video one of his signature restaurant desserts, chocolate orange soufflés with an orange creme Anglaise sauce.   This one sounds complicated but is actually quite simple, as chocolate soufflés tend not to have the “falling” issue common to many soufflés, a result of the strength of the cocoa.

Some soufflé trivia:   The word  soufflé  is derived from the past tense of the french verb “souffler“, which literally translates to “blown up”.  Legend has it that the original soufflé recipe was printed in the book “Le Cuisinier Moderne” in 1742, which was written by Vincent La Chapelle, a prestigious author and french master chef who was employed by Madame de Pompadour, the famous mistress of Louis the XV.   And did you know?   Febuary 28th is National Chocolate  Soufflé day in the US!

Read on for the recipe…
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Drink Recipes

Chocolate Martini

Yum! This video features chef Vanessa Sherwood from G Living prepares a lucious chocolate martini, perfect for after dinner. This liquid dessert recipe can be served without the alcohol as well for a warm luxurious treat.

Chocolate Martini:

1 Cup Water
¼ Cup Cashews
2 Tablespoons Cocoa Powder
1-2 Tablespoon Agave Nectar (depending on how sweet you like it)
Seeds from ½ Vanilla Bean (or 1 Tsp. Vanilla Extract)
1 Tablespoon Grated Cacao Butter
1 Pinch of Salt
1 Tablespoon Raw Cacao Nibs
Pinch of Salt
1 oz. Organic Vodka
Cacao Nibs as Garnish

Instructions: In a high-speed blender, blend the water and cashews until completely smooth. As long as it’s blended completely smooth, you won’t need to strain it. However, if your blender is not all that powerful, strain the cashew milk so that you don’t have any gritty bits left in the ‘milk’. Add the cocoa powder, agave nectar, vanilla, cacao butter, salt and vodka and blend until incorporated. Pour into a martini shaker filled with ice and shake until chilled. Serve in martini glasses garnished with a few cacao nibs.