Chocolate desserts
The French have perfected the art of making chocolates and have joined the ranks of Belgium, Germany and Switzerland in a head-to-head competition in producing the world\'s finest chocolates. As famous as France is for being assertively romantic it comes as no surprise then why chocolates signifying love should not be celebrated and enjoyed in many of France\'s culinary endeavors. And what better moment than now to reflect upon France?s delectable chocolaty treats as we get closer to celebrating Valentine\'s Day?
The French fascination for chocolate is old enough and dates back to the 19th century when a French gastronomic chronicler Brillat-Savarin lauded chocolate for its therapeutic qualities! Until today the French allure for chocolate goes undiminished except their enthusiasm led them to not just appreciating its medicinal properties but also enshrined it as a gastronomical wonder. The French rank among the world\'s most discriminating consumers of chocolate and their capital city Paris takes pride at offering an impressive array of chocolate marvels ranging from bonbons to the luxurious chocolate cakes and tarts.
The French kitchen left no stone unturned in exposing the multifarious, decadent applications of chocolate in creating successful desserts. Thus came into being their famous Chocolate Cr?me Brulee, Chocolate Mousse, Napoleon, Lemon Meringue pies, Cherry Clafoutis - recipes that are popular not just in the country of origin but also around the world. Though each country have evolved their own recipes which are twists on the original below mentioned are some authentic French fare which can be attempted at home with success.
Chocolate Orange Mousse:
Chocolate-orange mousse is a traditional French dessert recipe that marks an elegant finish to any meal. Served with whipped topping and shaved chocolates this recipe is a gustatory trip to France itself!
Ingredients:
2 oz. semi-sweet chocolate
2 Tablespoons Cointreau
2 eggs, separated
Pinch of salt
1/4 cup sugar
1/2 cup heavy cream
Preparation:
Combine the chocolate and Grand Marnier in the top pan of a double boiler. Take caution so that the simmering water does not touch the bottom of the pan. Keep stirring the chocolate until smooth and melted. Remove the pan and let it cool.
When cooled slightly whisk in the egg yolks. In a separate bowl beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until the whites form stiff but not dry peaks.
Stir 1/4 of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites.
In a chilled bowl with equally chilled beaters beat the cream until stiff peaks form. Gently fold the cream into the chocolate mixture.
Divide the mixture evenly among 2 or 3 ramekins. Cover and refrigerate until set for at least 2 hours or up to 1 day.
Serving tip:
Garnish with a small dollop of whipped cream or candied orange peel.
Napoleon a French Cream Filled Pastry:
Yet another traditional French dessert, this recipe is a belly-satisfying, crispy delight that oozes the luxurious vanilla cream at every bite.
Ingredients:
17-ounce package frozen pastry
Chocolate or vanilla pastry cream
1 cup powdered sugar
2 tablespoons water
1 ounce semisweet chocolate, melted
Preparation:
Preheat oven to 400 degrees F. Lightly flour bread board and rolling pin. Roll out dough into a 13x17 inch triangle to a 1/8 inch thickness. Transfer the dough to a cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue baking for another 5 minutes until lightly browned. Cool on wire rack.
Cut pastry into thirds lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over the strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over the top to make patterns. Let it stand to dry for about 30 minutes.
Assembling:
Place one unglazed strip on serving platter. Spread half of pastry cream on top. Cover with the other unglazed strip. Top with rest of pastry cream. Cover with the glazed strip. Chill until firm about an hour. Cut with a serrated knife prior to serving.
Chocolate French Toast:
This recipe yields a decadent cinnamon French toast with swirls of chocolate sauce in it. The uniqueness of this recipe is its simplicity that woos the senses with its sweet floral flavor.
Ingredients for the sauce:
6 oz. bittersweet chocolate
1 cup water
3-1/2 Tablespoons butter, cut into pieces and softened
1/4 cup sugar
1 teaspoon ground cinnamon
5 slices country style bread, crusts removed
3/4 cup warm milk
3 eggs
4 Tablespoons butter
Preparation:
Making the chocolate sauce:
Break the chocolate into pieces and place them in 1/4 cup of water in a saucepan. Place over low heat and slowly melt the chocolate, stirring occasionally. Now stir in the butter into the melted chocolate piece by piece. Stir in the remaining water and let the sauce come to a boil. Stir constantly to prevent burning the syrup. Keep it over very low heat and start preparing the French toast.
For the French toast:
Place a cake rack over your sink. In a small bowl, stir in the cinnamon and sugar. Place the bread in one layer in a baking dish and pour warm milk over them. Preheat the oven to warm and place six 6 plates or soup plates inside the oven to bring them up to temperature.
In a separate bowl beat the eggs. Dip the bread quickly into the egg and pull it out promptly. Brown it on both sides on a heated and buttered frying pan. Place the bread on a cutting board and sprinkle it with the cinnamon sugar. Repeat with remaining toast. Cut the bread into 6 pieces.
Serving suggestions:
Place 5 pieces of bread on each plate and drizzle with chocolate sauce. Alternatively lay 5 pieces of the bread sugar side up in each soup plate. Carefully pour the chocolate sauce between the toasts to completely cover the bottom of the plate. The French toast pieces will have the appearance of croutons floating on top of the soup.
White Chocolate and Raspberry Almond Truffles:
Truffles are synonymous with France. Try this easy recipe at home and enjoy the feat of home-made truffles. This recipe yields about 30 truffles.
Ingredients:
3/4 cup frozen raspberries, thawed
1/4 cup heavy cream
12 oz. Ghirardelli or Callebaut white chocolate, finely chopped
1/4 cup unsalted butter, cut into 4 pieces and softened
1 cup sliced almonds, toasted
Confectioners\' sugar for garnish
Preparation:
To start with toast the almonds on a baking sheet in a pre-heated oven at 350 degrees F for 5 to 10 minutes until they turn golden brown in color. Cool them completely. Puree raspberries in a food processor. Strain through a fine mesh and reserve three tablespoons of the raspberry puree. Dissolve chocolate in hot cream and let stand for 1 minute. Warm the mixture until the chocolate is well melted. Remove from heat and stir in butter. Stir in 3 tablespoons of raspberry puree. Refrigerate this mix overnight. Roll teaspoons of the chocolate mixture into balls and then roll it over sliced almonds. Press the almonds in gently. Cover and refrigerate truffles on a baking sheet.
Serving suggestions:
Just before serving truffles dust them with confectioner\'s sugar and wrap them in festive candy wrappers.
These recipes are easy and a no-cost ticket to the flavors and splendors of luxurious desserts that are distinctly French. Making them at home is as much fun as it is an accomplishment.
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