Frozen Champagne Cream In Chocolate Cups With Chocolate Sauce Recipe 465

FROZEN CINNAMON-CHOCOLATE DESSERT

Steps:

• In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-inch springform pan. Freeze 10 minutes.
• Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm.
• In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or until thoroughly mixed, glossy and slightly thickened.
• Remove dessert from freezer 15 minutes before serving. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with warm or cool sauce. Store dessert covered in freezer.

FROZEN CHAMPAGNE CREAM IN CHOCOLATE CUPS WITH CHOCOLATE SAUCE RECIPE - (4.6/5)

Steps:

• CUPS: Partially melt chocolate in top of double boiler set over hot, not boiling, water. When chocolate is about half melted, remove from heat and let stand to melt completely (temperature of melted chocolate should not exceed 95°F). Dip small brush into chocolate and paint inside of cupcake liners, building up sides thickly or cups will break when paper is removed. Invert onto baking sheet and refrigerate or freeze until hardened. Carefully peel off paper; set cups aside in cool area. CHAMPAGNE CREAM: Combine 1/2 cup Champagne with sugar in small saucepan and bring to boil over medium-high heat, washing down any sugar crystals clinging to sides of pan using pastry brush dipped in cold water. Continue boiling without stirring until syrup registers 236°F (soft ball stage) on candy thermometer. Meanwhile, beat egg yolks in large bowl on high speed of electric mixer until light and lemon colored. When syrup is correct temperature, add to yolks in thin steady stream, beating constantly until mixture is tick and creamy, about 10 minutes. Gradually blend in remaining 1/4 cup Champagne. Chill until mixture is thick but not stiff. Whip cream in chilled bowl until stiff. Fold into Champagne mixture. Cover and set in freezer overnight. SAUCE: Combine ingredients except butter in small saucepan and stir over low heat until chocolate is melted and sugar is dissolved. Whisk in butter. Remove from heat and keep warm. To serve, spoon some Champagne cream into each chocolate cup. Spoon additional cream onto chilled dessert plate. Center with chocolate cups. Drizzle some chocolate sauce over cream on plate (no in cup) and serve immediately. (Sauce should not be made ahead)

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE

Steps:

• Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
• Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
• Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
• To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
• In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
• Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
• Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
• Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
• To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
• To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.