Luxurious Chocolate Recipes

Chocolate is the favorite flavor of nearly everyone. Rich chocolate mousse, luxurious ganache, and deep chocolate ice cream are just some of the vehicles we use to get chocolate into our systems.

Here are a few of my favorite, and most luxurious, chocolate dessert recipes. They are easy, and impressive. Best of all, they are chocolate.

If you really want to make it homemade, try making chocolate from scratch at home! There are a lot of steps to it, but nothing too hard to do and the results are very impressive.

Otherwise, try some of these recipes for chocolates. Once made, just put them in paper liners that are available at many hobby stores, or online. They look like small cupcake liners. Place your homemade candy in a pretty box, basket, or tin.

Basic Chocolate Truffles

8 oz quality chocolate, chopped

1/2 c heavy cream

1 tsp corn syrup

2Tbs unsalted butter

Bring cream, corn syrup, and butter to a simmer. Remove from hear and add chopped chocolate. Do not stir.

Allow to stand for 3 minutes, or until chocolate is softened. Stir until chocolate is completely melted and mixture is smooth... this is called ganache. Refrigerate until set.

Using a small scoop or a melon baller, scoop out some of the chilled ganache and roll into a ball. Roll the ball in powdered cocoa or dip in melted chocolate. Store in a cool place.

Tea Infused Truffles

You can also infuse the ganache with flavors. For tea infused truffles, follow the recipe above but use the following cream:

Take 1/2 c heavy cream and bring to a simmer. Remove from heat and place 2 Earl Grey (or other tea, as you choose) teabags in the mixture and allow to sit until cool. Squeeze out the bags and remove them. proceed with the recipe as above.

Coffee Infused Truffles

Place 1 Tbs ground coffee beans in a cheesecloth packet, tied at the top. Heat the cream to a simmer and remove from the heat. Place the cheesecloth in the cream and allow to steep until cool. Proceed as above.

Lavender Truffles

Add 1 Tablespoon edible, food grade lavender buds to cream with the butter and corn syrup.

Chipotle Truffles

Let your love know how hot you think they really are! Add about 1/4 -1/2 tsp of dried chipotle granules to the cream with the butter and corn syrup.

Raspberry Truffles

Make raspberry powder with freeze dried raspberries. Roll the finished truffles in it.

Candied Ginger Truffles

Add finely chopped candied ginger to the chocolate when you are stirring.

This is a recipe I created for a chocolate contest on one of my blogs, Kettle and Cup. It is melt in your mouth rich and absolutely delicious. If part of the recipe disappears from the hub it can be found here in it's entire form.

Earl Grey & Bittersweet Chocolate Terrine

Serves 8

2/3 c whipping cream divided

8 oz chopped bittersweet chocolate

2 Tbs unsalted butter, chopped

3 Tbs strong infusion of Mrs.Earl Grey, or any other Earl Grey Tea.

2 eggs

2 egg yolks

1/4 c sugar

Ganache Glaze

1/2 c dark chocolate, chopped

1/3 c heavy cream

Bring heavy cream just to a boil, remove from heat and add chocolate, stir until smooth. Pour and smooth over the cold terrine while still warm.

For terrine

Preheat oven to 325F.

Cover the eggs (in shells) with hot water, not boiling. Let them come to a warm room temperature. Putting them in hot water is the quickest way to do this.

Bring 1/3 c heavy cream just to the boil. This is the point at which bubbles form around the edge of the cream. Remove the pan from the heat.

Add the chopped chocolate and stir until chocolate is completely melted and has mixed smoothly with the cream. Stir in the butter. Continue to stir gently while adding the tea.

Whip the eggs and egg yolks for 5-6 minutes. During this time they will nearly triple in volume. The color will become very light yellow and the texture thick.

Slowly add the sugar and continue to whip the eggs. Be sure all the sugar crystals are disolved.

Whip the last 1/3 of whipped cream.

Fold the eggs into the chocolate, and then fold in the whipped cream. Mix thoroughly, but gently, being careful not to deflate.

Set an aluminum lined loaf pan in a pan of warm water.

Spoon the chocolate mixture in it and smooth top. Seal aluminum foil over the top.

Cut about 6 vents in it to let steam escape. Bake at 325 for 40 minutes, checking it halfway through.

After 40 minutes it should look dull on top but be slightly jiggly.

Do not overcook! Remove to a rack and allow to cool at room temp for an hour.

Chill it in the refrigerator for a minimum of eight hours.

Unmold.

Pour the the ganache over the top of it. Using a knife dipped in hot water, slice the terrine carefully. Serve with whipped cream.

This is a recipe challenge that I did for Daring Bakers last October, on Baking Delights. It does take alot of eggs but the results are fantastic! Orange flavored sponge cake with a rich vanilla creme anglais and a warm ganache sauce...YUM.Ingredients:

Custard:

• 3/4 cup half and half
• 2 3/4 tablespoons cornstarch
• 1 whole egg, beaten

• 9 egg yolks, beaten

• 3 3/4 cups heavy whipping cream
• 1/2 vanilla bean or 1 tsp vanilla extract

• 1/2 cup + 1 tablespoon sugar

Chiffon Cake:

• 1 1/2 cups cake flour
• 3/4 cup superfine sugar

• 1 1/3 teaspoons baking powder

• 1/3 teaspoon salt

• 1/3 cup canola oil

• 1/3 cup beaten egg yolks (3 to 4 yolks)
• 3/4 cup fresh orange juice

• 1 1/2 tablespoons grated orange zest

• 1 teaspoon pure vanilla extract

• 1 cup egg whites (about 8 large)

• 1 teaspoon cream of tartar

Chocolate Glaze:

• 8 ounces semi or bittersweet chocolate ( I used bittersweet)

• 8 ounces unsalted butter

To prepare the custard:

Combine the half and half and cornstarch in a bowl and blend until smooth. Whisk in the whole egg and yolks, and beat well. Combine the cream, vanilla and sugar in a medium pan and carefully bring just to a boil. Whisk a ladleful of the mixture into the egg to temper it, and then whisk this quickly back into the cream mixture. Cook, stirring constantly, until the mixture is thick and coats the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate, covered, to chill.

To prepare the chiffon cakes:

Preheat the oven to 325°F.

Sift the flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, orange zest, and vanilla. Stir until smooth. Do not overbeat.

Beat the egg whites until frothy. Adding the cream of tartar, beat until they form soft peaks. Gently fold the whites into the orange batter. Spray a jellyroll pan with cooking spray. Spread the batter in it gently.

Bake 25 minutes, or until the cake bounces back when lightly pressed. Don't overbake. Remove from the oven and let cool. When completely cool, remove the cake from the pan. Cover the cake to keep moist. Cut in heart shapes if desired.

To prepare the glaze:

Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it ismelted and bubbles start to form. Remove from the heat; add the chocolate and stir to melt. Keep warm.

To assemble:

Cover a cake with warm chocolate. Place in custard. Serve immediately.