February 2010

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Small but sinful Mini chocolate desserts

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Sunset.com

A chocolate party bite-size

Move over, cupcakes.

Here’s the latest in little desserts

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Sunset February 2010

c Ruby port sparklers pair well with a two-bite chocolate cream pie.

Party menu for 12 Desserts Two-bite chocolate cream pies Brownie ice cream mini-wiches Molten chocolate mousse cups Chocolate candied almonds Sugared chocolate beignets Drinks Ruby port sparklers Chocolate and port sippers

c Two desserts in one small package: brownie ice cream mini-wiches.

By Amy Machnak | photographS by annabelle breakey | food styling by karen shinto Sunset February 2010

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c Big payoff, little effort: Super-rich molten chocolate mousse cups are part soufflĂŠ, part moist cake.

Make it

a snap

Hold a potluck.

Assign a recipe to each friend. The booze, cream pies (in pan), and beignets (frozen) are easiest to transport.

Simplify the bar.

Set out hot chocolate in a thermos, with nutflavored or peppermint liqueurs so guests can serve themselves.

Cherry-pick.

Choose one or two recipes (beignets should be on your list) and supplement with store-bought truffles.

Plan.

Do a little each night.

Each recipe can be prepared ahead and baked or set out on the day of the party.

Two-bite chocolate cream pies

Brownie ice cream mini-wiches

Cooking-oil spray About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers 3/4 cup sugar, divided 1/2 tsp. coarse salt 2 large eggs (1 separated) 1/2 cup chopped bittersweet chocolate 1 tbsp. butter 2 tbsp. cornstarch 5 tsp. Dutch-processed unsweetened cocoa powder, divided 1 cup milk 1/2 cup heavy whipping cream

6 oz. bittersweet chocolate, chopped 1 cup unsalted butter 2 cups packed light brown sugar 4 large eggs 1 cup flour 1/2 cup Dutch-processed unsweetened cocoa powder 1 tsp. salt 1 pt. ice cream (any flavor you like)

MAKES 24 TIME 1 hour, plus chilling time Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.

1. Preheat oven to 350°. Spray 2 minimuffin trays (12 muffin cups each) with cooking spray. In a food processor, whirl cookies into fine crumbs. Measure; return 11/2 cups crumbs to food processor, along with 1/4 cup plus 2 tbsp. sugar, the salt, and 1 egg white. Pulse to blend evenly.

2. Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.

3. Put chocolate and butter in a microwavesafe container and heat in 30-second intervals, stirring often, until melted.

4. In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp. cocoa. Pour in a few tbsp. of the milk and whisk into a smooth paste; whisk in remaining milk.

Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.

5. Put reserved yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds.

Whisk in melted chocolate and butter.

6. Spoon hot filling into chocolate shells.

Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.

7. Remove pies from trays. Whisk cream with remaining 2 tbsp. sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with remaining cocoa.

PER PIE 111 Cal., 44% (49 cal.) from fat; 1.7 g protein; 5.4 g fat (2.8 g sat.); 15 g carbo (0.6 g fiber); 113 mg sodium; 28 mg chol.

MAKES 35 TIME 2 hours, plus freezing time Store-bought ice cream works fine here, or you can make your own; visit sunset.com for a recipe.

1. Preheat oven to 350°. In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.

2. Invert brownie sheet onto a work surface and cut into 11/2-in. squares; arrange on pan. Freeze brownies 30 minutes.

During last 5 minutes, remove ice cream from freezer to soften.

3. Working in batches, scoop 1 heaping tbsp. ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.

4. Freeze until firm, at least 2 hours.

Straighten tops of brownies and trim oozing ice cream with a paring knife if you like. Freeze, covered, up to 1 week.

Choctails

Why stop with the desserts? Add chocolate to your cocktails. To serve 12 guests, stock your bar with 1 bottle of ruby port, 1 bottle of chocolate liqueur, and 3 bottles of sparkling wine.

Ruby port sparklers

For each cocktail, pour 2 tbsp. each chocolate liqueur (such as Godiva) and ruby port into a Champagne flute. Top with sparkling wine. Garnish with a lemon-zest strip.

Chocolate and port sippers

For each drink, pour 2 tbsp. each chocolate liqueur (such as Godiva) and ruby port in a 4 oz. highball glass filled with ice.

Garnish with a lemon wedge.

c What to drink with chocolate besides milk or coffee? Ruby port sparklers.

PER SANDWICH 158 Cal., 51% (81 cal.) from fat; 1.9 g protein; 9.4 g fat (5.1 g sat.); 20 g carbo (0.6 g fiber); 73 mg sodium; 41 mg chol.

Molten chocolate mousse cups

Makes 12 TIME 1 hour, plus freezing time Bake this chocolate mousse straight out of the freezer. It couldn’t be easier.

14 oz. bittersweet chocolate, chopped 3/4 cup unsalted butter 6 large eggs, separated 1/4 tsp. salt 1 cup sugar Sunset February 2010

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Chocolate-covered nuts in pretty boxes are a great take-home gift for your guests.

The nuts keep for up to 2 weeks

12 oz. chopped milk chocolate 3 tbsp. each Dutch-processed unsweetened cocoa powder and powdered sugar

1. In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted; remove from heat, stir until smooth, and set aside.

2. With a mixer on medium speed, whisk egg whites and salt in a bowl until foamy.

With mixer still on, slowly rain in sugar and whisk until soft peaks form.

3. Stir yolks into chocolate mixture until completely blended. Using a rubber spatula, gently fold in whites. Spoon mixture into 12 small freezer- and ovenproof coffee cups (4 oz. each). Cover each cup with plastic wrap and freeze until ready to serve, at least 2 hours and up to 1 week.

4. Preheat oven to 325째. Set cakes on a baking pan and bake until puffed, cracked on the edges, and wet-looking in the center, about 30 minutes. Let cool 10 minutes before serving.

PER SERVING 362 Cal., 68% (247 cal.) from fat; 5.5 g protein; 28 g fat (15 g sat.); 33 g carbo (2.3 g fiber); 54 mg sodium; 136 mg chol.

Chocolate candied almonds

MAKES 6 cups TIME 1 hour, plus freezing time Caramel-roasted almonds covered in chocolate make the ultimate finger food.

Cooking-oil spray 1 tbsp. corn syrup 1/2 cup granulated sugar 2 cups raw almonds with skins 2 tbsp. butter 76

Sunset February 2010

1. Spray a baking pan with cooking spray and set aside. Mix corn syrup, granulated sugar, and 2 tbsp. water in a 4-qt. pot.

Bring to a boil; boil 2 minutes.

2. Reduce heat to medium-high, add nuts, and cook, stirring continuously; syrup will crystallize into sugar around nuts and become very sandy. Keep cooking and stirring until sugar starts to melt again and caramelize, about 5 minutes. When nuts smell toasted and all sugar has caramelized and is medium brown, remove from heat.

Stir in butter. Carefully pour hot nuts onto prepared baking pan (reserve pot).

3. Spray tines of 2 forks with cooking spray.

Using forks, stir and separate nuts until cool. Freeze nuts on pan 30 minutes.

4. Meanwhile, add 3 in. water to reserved pot; bring to a boil. Remove from heat. Put chocolate in a medium metal bowl and set bowl over pot. Let sit, stirring occasionally, until chocolate is melted.

5. Transfer nuts from freezer to a medium bowl. Pour half the melted chocolate over nuts; stir well to coat. Return nuts to baking sheet, spreading out and separating them. Return nuts to freezer until chocolate has set, about 20 minutes.

Repeat with remaining melted chocolate.

6. Divide nuts between 2 bowls. Sift cocoa over first bowl, tossing gently to coat nuts.

Repeat with second bowl, using powdered sugar instead of cocoa. Store nuts separately in airtight containers up to 2 weeks.

PER 1/4-CUP SERVING 114 Cal., 60% (68 cal.) from fat; 3.1 g protein; 7.5g fat (1.4 g sat.); 10 g carbo (1.8 g fiber); 16 mg sodium; 4.2 mg chol.

2 tbsp. corn syrup 1/2 cup heavy whipping cream 4 oz. chopped bittersweet chocolate 2 sheets (17 oz. total) cold thawed puff pastry dough 1 large egg 1/2 cup sugar

1. Combine corn syrup and cream in a microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in a bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.

2. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a baking sheet.

3. In a bowl, lightly whisk egg and 1 tbsp. water to blend, then brush over pastry squares. Spoon about 1 tsp. chocolate into the center of each square. Fold 1 corner of each square over to meet the opposite corner, forming a triangle. Press edges to seal. Use a 21/2-in. round cutter to trim corners of triangle and form a shape that resembles a three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)

4. Preheat oven to 400째. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat. Serve immediately.

PER BEIGNET 111 Cal., 58% (64 cal.) from fat; 1.6 g protein; 7.1 g fat (2.8 g sat.); 11 g carbo (0.5 g fiber); 78 mg sodium; 12 mg chol. N

Sugared chocolate beignets

MAKES 32 TIME 1 hour, plus freezing time These gourmet doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.

20 irresistible chocolate desserts:

sunset.com/chocolate

Editor’s pick!

These beignets should come with a warning label: Addictive

c You only need a handful of ingredients to make these warm, pillowy mouthfuls.

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