Amazing Chocolate Dessert Recipes
Dec. 25, 2003 -- If you're a fan of chocolate desserts, you'll fall in love with Sherry Yard's latest creations. Yard, the executive pastry chef at Wolfgang Puck's Spago at Beverly Hills, shared some of her most amazing chocolate dessert recipes with "Good Morning America."
The following collection of Yard's recipes come from her new book, The Secrets of Baking. The recipe book is packed with everything from chocolate ganache to fudge fondue.
Check out a selected bunch of her recipes below. They include Master Ganache, Campton Place Hot Chocolate, Chocolate Whipped Cream, Fudge Fondue, Chocolate Short Dough and Truffles.
All recipes are excerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.
Master Ganache
This is Yard's recipe for a basic ganache. You can use it for truffles, tarts, fillings … and other sweet treats. Follow the same technique when adjusting therecipe for firm and soft ganache. An alternative food processor method is provided below.
• 8 ounces bittersweet chocolate
• 1 cup heavy cream
• Candy thermometer
• Food processor (optional)
Traditional method:
1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Big chunks will not melt. Yard prefers using a serratedknife for chopping chocolate. She says it's safer because the blade doesn't slip off the hard surface of the chocolate. And she finds it is easier to get small chunks with the serrated knife.
2. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
3. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and workingout to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Food Processor Method:
1. Follow No. 1 above.
2. Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan overmedium heat (or bring to a boil in the microwave).
3. Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machinethree times. Scrape down the sides with a rubber spatula and pulse three more times, until all the chocolate is melted. This smooth, silkychocolate is now ganache. Transfer the ganache to a bowl. Yield: 2 cups
4. Let the ganache sit at room temperature until it cools to 70°F.In a 65 degreess F room, this will take only 15 minutes. You can speed up theprocess by pouring the ganache out onto a clean baking sheet (thinnerlayers cool faster). Once the ganache reaches 70°F, it is ready to beused. At this point it can also be covered and stored in the refrigeratorfor up to 2 weeks.
Variations:
Tangy Ganache: Replace all or part of the cream with créme fraîche.
Earl Grey Ganache: Place 1 bag of Earl Grey tea in the cream and bring it to aboil. Cover and let it steep for 10 minutes. Remove the tea bag and squeeze over the cream. Rewarm the tea-infused cream and continue with the recipe.
Lavender Ganache: Place 1 to 2 tablespoons lavender flowers in the cream andbring it to a boil. Remove from the heat, cover, and let it steep for 10 minutes. Strain and rewarm the lavender-infused cream, then continue with the recipe.
Orange Ganache: Add 1 tablespoon finely grated orange zest to the cream and bring to a boil; strain into the chocolate. When the ganache is complete, add 1 tablespoon of Grand Marnier.
Truffles
Yard says the chocolate truffle has an interesting history. Originally, it was a French confection meant to simulate the heavily desired truffle fungus. Itwas rolled rough like the real fungus, and it was covered in cocoa powder to replicate the dirt it grows in, Yard says. If you decide to use alcohol when making your truffles, there are many choices. But you can also leave it out entirely. Substitutions for alcohol could include brewed coffee, orange juice, or fruit puree.
• Candy thermometer
• Piping bag with a large (#6) plain tip (optional)
• Parchment paper
• 1 recipe Master Ganache (recipe above), with the addition of:
• 2 tablespoons (1/4 stick) unsalted butter, softened
• 1 tablespoon light corn syrup
• 2 tablespoons liquor, such as Grand Marnier, kirsch, bourbon, or rum
For the coating:
• 2 cups sifted unsweetened cocoa powder
• 8 ounces bittersweet chocolate
1. Follow the method for Master Ganache (recipe above), adding the butter to the chocolate and the corn syrup to the cream before bringing thecream to a boil.
2. Pour the hot cream and corn syrup over the chopped chocolateand butter.Tap the bowl on the counter to settle the chocolate intothe cream, then let it sit for 1 minute. Using a rubber spatula, stir slowlyin a circular motion, starting from the center of the bowl and workingout to the sides. Be careful not to add too much air to the ganache. Stiruntil the chocolate is completely melted, about 2 minutes.
3. Add the liquor and stir to combine. Allow the ganache tocool at room temperature until it is warm. This should take at least 4hours in a 65 degrees room or 2 hours in the refrigerator.
4. Once the ganache is warm, it can be formed into truffle balls.Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1-inch-diameter blobs. Then roll the blobs into somewhat uniformballs by hand. This is messy, no doubt about it. If they begin to warmup and become soft, refrigerate for 10 to 15 minutes. If you have hothands or it is a hot day, it may feel as though you can't get a grip onthe truffle. Work near a sink with cold running water. When theganache feels like it's melting, cool your hands under the runningwater, then dry them and dust with a little of the cocoa powder. Becareful not to get too much cocoa powder on the truffles, or they willtaste like cocoa powder. Yield: About 2 dozen 1-inch truffles
Coating:
1. Line a baking sheet with parchment paper.
2. Using a serrated knife, finely chop the chocolate into 1/4 inch piecesand place it in a medium heatproof bowl. Fill a medium saucepanhalf full of water, bring it to a simmer, then turn off the heat. Create adouble boiler by placing the bowl on top of the saucepan. Stir the chocolateoccasionally with a rubber spatula until it melts, about minutes.
3. When the chocolate has melted, take it off the heat. Stir it slowlywith a rubber spatula until the temperature drops to 90°F, about 5minutes. Place the remaining cocoa powder in a small bowl.
4. Drop one rolled ganache ball into the melted chocolate. Removeit with a fork, tap off the excess chocolate, and toss it into thecocoa powder. Roll the truffle around in the cocoa until it is wellcoated. Transfer the truffle to the prepared baking sheet and let itharden. Repeat with each truffle, coating one at a time.
Truffles should be stored in an airtight container at 60° to 65°F. Refrigerating them is OK too. If condensationforms when they come out of the refrigerator, simply toss them in more cocoa powder before serving.
Variations:
Other delightful coatings include finely chopped toasted nuts, toasted unsweetenedcoconut, grated milk chocolate, and powdered sugar. Match the coating of the truffles tothe liquor used in the ganache, such as Frangelico truffles with hazelnut crunch coating. Thiswill create an interesting depth of flavor.
Steep 1 black currant tea bag in the cream and add 2 tablespoons Chambord as the liquor.
Add 1 tablespoon instant espresso powder to the cream and use 2 tablespoons Kahlúa as theliquor.
Add 1 tablespoon finely chopped orange zest and 1/2 teaspoon orange oil to the cream. Let sit for10 minutes. Strain out the zest. Use 2 tablespoons Grand Marnier as the liquor.
Add 2 tablespoons strained blackberry puree (or the puree of another fruit) instead of theliquor.
Peel and grate fresh ginger and squeeze from it 2 tablespoons ginger juice. Add this and //? teaspoonfresh lemon juice instead of the liquor.
Combine 1/2 cup raisins and 1/2 cup Champagne or brandy in a small saucepan. Bring to a boilover high heat, then turn off the heat and let the raisins cool and absorb the liquor. Drain offany remaining liquid, chop the raisins, and stir the raisins into the warm ganache.
Campton Place Hot Chocolate
Yard's hot chocolate is a decadent treat. Check out the variations on her basic recipe below.
• 2 cups whole milk
• 1/2 cup cream
• 2 tablespoons unsweetened
• Cocoa powder
• 1 recipe Master Ganache (recipe above)
• 1/2 teaspoon Tía Maria or
• Vanilla extract
• 1/2 recipe Chocolate Whipped Cream (recipe below)
• Chocolate shavings for serving (optional)
1. Bring the milk and cream to a boil in a small saucepan over medium heat. Add the cocoa powder and whisk or blend with an immersionblender to dissolve. Remove from the heat and add the ganache. Let sit for 1 minute, then stir until well combined, about four minutes. Stir in the Tía Maria or vanilla.
2. Serve the hot chocolate right away as is or store it covered inthe refrigerator for up to 2 weeks. It can be reheated easily on thestove top or in the microwave. If you wish, top with ChocolateWhipped Cream and chocolate shavings. Yield: Five 8-ounce cups or mugs.
Chocolate Whipped Cream:
• 8 ounces bittersweet chocolate
• 2 cups heavy cream
• 1 tablespoon sugar (optional)
Yard says her recipe for chocolate whipped cream makes an excellent filling for cakes, tarts, and cream puffs. If you have a sweet tooth, Yard suggests addingthe optional sugar to the cream before it is heated. This recipe is the Master Ganache plus an extra cup of cream.Yard says it will take less than a minute for the cream to reach the desired consistency if you use a mixer.
1. Using a serrated knife, finely chop the chocolate into 1/4inch pieces and place it in a medium heatproof bowl.
2. Bring the cream and the sugar, if using, to a boil in a smallsaucepan over medium heat. Immediately pour the hot cream overthe chopped chocolate. Tap the bowl on the counter to settle thechocolate into the cream, then let it sit for 1 minute.
Using a rubber spatula, slowly stir in a circular motion, starting from the center ofthe bowl and working out to the sides. Stir until all the chocolate ismelted, about 2 minutes.
3. Pour the ganache into a medium container, cover it, and refrigerateit for 4 hours or overnight. It should be the consistency ofpeanut butter.
4. Once the ganache has chilled, transfer it to a large bowl.Using a balloon whisk, whip the ganache by hand until it just reachessoft peaks, about 2 minutes. Be sure to lift the whisk out of the creamwith each pass to bring in as much air as possible. Do not overwhip.Don't worry if the cream doesn't seem firm enough. It will have theconsistency of mustard but will solidify a little more after it sets in therefrigerator. You can also use a hand mixer.
5. Use this cream immediately to fill pastries, tarts, and cakes.After the dessert is filled, refrigerate it for about 1 hour to set the Chocolate Whipped Cream. Store Chocolate Whipped Cream in therefrigerator for up to 2 days. Yield: 2 to 3 cups
Variations on Yard's hot chocolate recipe:
Fudge Iced Pops: Cool the hot chocolate and pour it into small paper cups. Cover the cups with plastic wrap andinsert a Popsicle stick. Freeze overnight, or until it is completely solid. Remove the ice pops by rubbing the cup with warm hands. If they don't pop right out, tear the cups away. To serve, put on your bathing suit and take the ice pop out to the backyard.
Frappé: Freeze the hot chocolate in ice cube trays. When solid, throw them in a blender and blend until smooth. Add cold coffee for a mocha frappé.
Fudge Fondue
Yard's chocolaty version the traditional fondue is perfect for dipping pieces of fruit, cubes of cake, or cookies.
Yard says the dessert is especially nice for romantic meetings.
• Candy thermometer
• Fondue pot or serving dish
• Skewers
• 8 ounces bittersweet chocolate
• 1/2 cup sweetened condensed milk
• 1/2 cup whole milk
• 1/2 teaspoon finely chopped orange zest
1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place it in a medium heatproof bowl.
2. Bring the milks to a boil in a small saucepan over medium heat. Pour over the chopped chocolate. Tap the bowl on the counterto settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting fromthe center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.
3. When the chocolate has melted, insert a thermometer. When the temperature reaches 98°F, add the orange zest and stir to incorporate. Serve the fondue immediately or let it cool, cover it with plastic wrap, and store it at room temperature overnight. To reheat, place a bowl of fondue over a saucepan half full of simmering water, creatinga double boiler, and stir continuously until melted, about 5 minutes. Do not let the temperature exceed 100°F when reheating, or theganache can break. The fondue will also keep for up to 2 weeks in the refrigerator. Yield: 1 2/3 cups, serving 6.
Some of Yard's favorite fruits to dip include:
Crisp fresh apple wedges
Dehydrated apple chips
Juicy pear wedges
Bananas
Fresh cherries
Dried cherries: Combine 1/4 cup dried cherries, 1/4 cup port, and 1/4 teaspoon freshly ground black pepper in a small saucepan. Bring to a boil, then turn off the heat.Cool and let the cherries absorb the liquor. Spear them with skewers.
Raisins: Combine 1/4 cup raisins with 1/4 cup fresh lemon juice or white wine and 1 teaspoon fresh lemon juice in a small saucepan andbring to a boil. Turn off the heat and let the raisins cool. Spear them with skewers.
Variations:
Infuse the milk with your favorite spice, then strain. Yard's favorite combination is a star anise pod, a 2-inch cinnamon stick, and 1/4 teaspoon ground cinnamon.
Spike the milk with 2 tablespoons rum, Grand Marnier,or Poire William.
Chocolate Short Dough
Yard says chocolate tart dough is always a hit. It is perfect for ganache tarts, fruit tarts, and bar cookies.
• Standing electric mixer with a paddle attachment (optional)
• Pie weights (optional)
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 pound (2 sticks) unsalted butter, softened but still cool
• 1/2 cup powdered sugar
1. Sift together the .our and cocoa powder into a mediumbowl and set aside.
2. Place the butter in the bowl of a standing mixer fitted with apaddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed.Stop the mixer and scrape down the sides of the bowl. Add the powderedsugar and mix for 30 seconds. Scrape down the sides of thebowl.
3. Add the flour mixture and mix on low speed just until thedough comes together, about 30 seconds.
4. Remove the dough from the bowl and wrap it in plastic film.Chill for at least 4 hours. At this point, the dough will keep in the refrigeratorfor up to 3 days or may be rolled out and frozen for up to 1 month.
5. Roll or press out and prebake the dough. Cool on a rack before using. Yield: Enough for one 9- or 10-inch single-crusted pie
All recipes are exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.