Honey Chocolate Pastries Recipes

HONEY CHOCOLATE PIE

Steps:

• Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside.
• In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture.
• Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.

EASIEST EVER CHOCOLATE HONEY CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
• In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.
• Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.
• Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don't worry - it will be completely fine. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
• Once the cake has cooled, level the top with a sharp knife. You shouldn't need to slice off too much and small differences in height can be made up for with ganache as well.
• Make the ganache by combining the chocolate and cream in a small saucepan. Gently heat over medium-low heat while stirring with a spatula or wooden spoon. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.

HONEY CHOCOLATE PASTRIES

Steps:

• Combine pecans, 1 cup chocolate chips, 3/4 cup sugar and cinnamon; set aside. , Brush the bottom of a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 7 times, brushing each with butter. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.) Sprinkle with half of the nut mixture., Top with another five layers of phyllo dough, again brushing with butter. Sprinkle remaining nut mixture on top., Layer with remaining phyllo dough, each brushed with butter, in pan. Drizzle remaining butter on top. Cut all the way through pastry into 48 diamond or square shapes. Bake at 325° for 1 hour., Meanwhile, combine orange juice, honey, lemon juice and remaining sugar in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Pour over pastry as soon as its removed from the oven. Cool., In a small saucepan, combine water and remaining chocolate chips; stir over low heat until smooth. Drizzle over pastry.

SIMPLEST CHOCOLATE HONEY MOUSSE

Steps:

• Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
• In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
• Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.