Tag: ganache

choc-mousse-closeup

Chocolate Mousse

I love stupid-easy recipes.  There are 4 ingredients in this dish, and it takes about 20 minutes of active work to make it (plus a few hours for chilling it in the fridge between steps).  It would only take 10-15 minutes if you decided not to pipe the mousse and just threw it in some dishes as-is.  And on top of that… IT’S CHOCOLATE MOUSSE!

choc-mousse-ruffled-sides

This mousse is so rich and decadent, you could easily have this be 6 servings (instead of the 4 big servings here) and even a sugarwhore like me wouldn’t complain.  You make it with a microwave and the whisk attachment on your mixer.  No cooking! Love it!

I chose to serve these in jars instead of pretty glasses or cups because I was transporting this to a dinner party and having individual, beautiful servings while still being able to easily transport them was really appealing.  Also, I’m totally pandering to the “put shit in jars” crowd.

choc-mousse-beautiful-bite
Doesn’t that just make you happy?  Don’t you want to put it in your mouth and savor the creamy, chocolatey goodness?  Well you can!  This is easy easy EASY to make! 

choc-mousse-wayclose

The whole key to this recipe is to use really good chocolate.  Don’t skimp on that.  Use darker chocolate if you like it more bitter (and adjust sugar as needed, or just leave it out).  I used 66% dark chocolate here, and it only needed 2-3 Tablespoons of sugar to get it to a nice sweetness level.  You could easily make this with milk or white chocolate as well, but you probably don’t need extra sugar in that case.


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Chocolate Mousse
OMG this is SO EASY! Don't bother with "real" chocolate mousse, just make this instead.
Cook Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Cook Time 20 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Heat cream in microwave until very hot (but not boiling).
  2. Place chocolate in a mixing bowl. Pour hot cream over chocolate and let sit for 2-3 minutes.
  3. Stir cream and chocolate until completely emulsified. Add vanilla bean paste or vanilla extract. Chill 2 or more hours until completely cool and thickened.
  4. Whip with the whisk attachment of your mixer until color lightens and mixture is thick but still a bit runny (very soft peaks).
  5. Taste for sweetness and fold in powdered sugar if desired. Stop here, or continue to whip until desired consistency is reached. Be careful not to over beat the mixture!
  6. Spoon or pipe mousse into jars or cups, add sprinkles if desired, and store in refrigerator until ready to serve.
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grasshopper-tart-cut-2

Grasshopper Tart

grasshopper tart top

Vortex of minty delight

I was pissed I wasted so much time making Grasshopper Chocolates, but the delightful tart I made from the leftover ganache makes it all feel better.  It’s a delectable, fluffy, minty cloud in a chocolate crust.

Ganache is easy to make – it’s just cream and chocolate heated up and stirred together until they emulsify.  I increased the difficulty a teeny bit by steeping fresh mint in the cream before I made the ganache.  But it was so worth it.  The beautiful, fresh flavor of that mint shines through – it’s subtle, and doesn’t taste like mint “flavoring” at all.

grasshopper tart

A thing of beauty, just waiting to be eaten (also how I describe myself for online dating purposes).

So what do you do with leftover gorgeous, gooey ganache?  Turn it into a tart!  I wanted the filling to be delicate, like the mint flavor, so I lightened it with whipped cream.  The resulting cloud of fluff melts in your mouth – sweet and cold and subtle.  The mint doesn’t smack you in the face, but it’s plenty strong enough to hold its own against the cookie crust.

grasshopper-slice-and-tart

Come and get me, big boy.

Speaking of cookie crust, I find it hard to make any other kind.  Not because crust is hard, but because cookie crust is better.  I’m going to get yelled at by pie crust fans now, but I don’t care.  My chocolate cookie crust and I can’t hear you.  And it couldn’t possibly be easier to make.  Mix cookie crumbs and melted butter, press it into a pan with your hands, maybe compact it a little further with a glass… and you’re pretty much done.  Refrigerate it for a bit to set the butter.  If you want a more crisp crust, you throw it in the oven for 8 minutes.

The final decoration is what takes it from a yummy tart to a thing of beauty, though.  Really, this part takes just a few minutes and turns an everyday looking thing into something spectacular.  Watch 5 less minutes of Game of Thrones and just go for it, okay?  You can do it, I have faith in you!

How to cut corners if you want this to be faster (I’m not guaranteeing it will make you hear angels sing anymore if you do this, though):

  • Skip steeping the fresh mint in the cream. Just heat cream, pour it over the white chocolate, and flavor with creme de menthe and peppermint oil.  You will probably think this tastes just as good.  It doesn’t.  But go ahead.
  • Use a store-bought cookie crust.  That’s reasonable.
  • Instead of whipping cream from scratch, you could use cool whip to lighten the ganache.  Just don’t tell me about it later, that stuff tastes weird.
Print Recipe
Grasshopper Tart
OMG, a minty cloud of delight poured into a chocolate cookie crust. This is fucking delectable. You can make it easier by skipping the step where you steep the fresh mint in the cream for the ganache... but don't. Really, don't. The fresh mint flavor is heavenly.
Course Dessert
Cuisine Moderate Effort
Cook Time 40 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Moderate Effort
Cook Time 40 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. Chop mint and place in bowl. Heat 8 oz of the heavy cream to a simmer (do not boil) and pour over the mint. Let steep for at least 20 minutes.
  2. Meanwhile, prepare the cookie crust. Grind sandwich cookies in a food processor to make fine crumbs. (Do a good job, but don't forget to eat any remaining big chunks before continuing.) Melt butter and add to crumbs. Pulse to combine.
  3. Press crumbs into an 8-inch springform pan (or tart pan) covering the bottom and about 1 inch up the sides. Use the bottom of a glass to compress the crumbs for a firm crust. Use nonstick cooking spray on the bottom of the glass if the crumbs stick. Chill crust for 30 minutes.
  4. OPTIONAL - for a crisper crust, bake it at 350 degrees farenheit for 8 minutes and allow to cool completely before filling.
  5. Strain mint out of the steeped cream and reheat the cream to a simmer (do not boil). Place chopped white chocolate in a bowl and pour hot cream over it. Let sit for 2 minutes.
  6. Stir the cream and white chocolate mixture, starting in the middle of the bowl, until they are emulsified. Stir in creme de menthe and peppermint oil. Chill ganache until cool to the touch and thickened.
  7. Whip remaining 8 oz of heavy cream with powdered sugar until you have medium peaks (lift the beater up and the peaks stay there).
  8. Fold 1/3 of the whipped cream into the ganache to lighten it. Fold in remaining 2/3 of the whipped cream until no streaks remain, trying not to deflate the mixture.
  9. Pour ganache mixture into the chocolate crust and smooth top.
  10. Melt milk chocolate in a small zipper bag, cut off the tip and pipe a spiral onto the top of the tart filling. Use a toothpick to drag lines out and in from the center to create a pattern.
  11. Chill in refrigerator until filling firms up a bit, 2-4 hours or overnight.
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grasshopper chocolates

Grasshopper Chocolates

Let me just start by saying DON’T MAKE THESE!

Jesus, what a waste of effort.  In fact, these little buggers (get it?) are the perfect illustration for why Sugary As Fuck exists.  Nobody’s got time for this idiocy.

Except me, apparently.

I was at a baking supply store and found a candy mold in the shape of grasshoppers.  I love me a grasshopper cocktail, and I thought it would be really funny to make grasshopper chocolates in the shape of grasshoppers.   I have a childish sense of humor, what can I say?

I have to admit, they do taste pretty good.  Not good enough to justify all that work, though.

But here’s the thing – the white chocolate mint ganache in the middle is fucking DIVINE.  I’ll make something with the rest of it that won’t encourage you to shoot yourself in the head and post it here soon.

If you really want to make these, and I can’t imagine why you would, here’s how you do it.

Print Recipe
Grasshopper Chocolates
These chocolates are a total pain in the ass to make. It'll take you forever and you only end up with 8 chocolates. On the bright side, the white chocolate mint ganache is delectable. Just eat that, or get creative with it.
grasshopper chocolates
Course Dessert
Cuisine Waste of Time
Cook Time 3 hours
Servings
chocolates
Ingredients
Course Dessert
Cuisine Waste of Time
Cook Time 3 hours
Servings
chocolates
Ingredients
grasshopper chocolates
Instructions
  1. Roughly chop mint and place in a heat proof container. Smash the mint with a muddler or other implement to release more oils.
  2. Heat cream to a simmer (don't boil) and pour over the mint. Let steep for at least 20 minutes.
  3. Melt compound chocolate and pour into cavities in chocolate mold. TAP THE MOLD on the counter several times to remove air bubbles and make sure chocolate gets into all corners.
  4. Dump chocolate out of the mold onto some parchment paper so you can scrape it up and reuse. Scrape extra chocolate off the top of the mold to get clean edges. Let chocolate shells set in mold while you prepare the ganache.
  5. Chop white chocolate and place in a bowl.
  6. Strain mint out of cream and press solids to get all the liquid out. Heat cream to a simmer (don't boil) and pour over the white chocolate. Let sit for 2 minutes.
  7. Stir chocolate and cream together, starting in the center of the bowl, to form the smooth ganache.
  8. Add creme de menthe and 4 drops of peppermint oil (or to taste) to the ganache and stir. Let cool.
  9. Fill chocolate shells with ganache - do NOT overfill, you still need to add chocolate to the tops. and place in freezer for 15 minutes to harden a bit.
  10. Re-melt your leftover compound chocolate and cover the ganache centers with chocolate. Scrape excess chocolate from the mold and let the chocolate set.
  11. Unmold chocolates, neaten up any rough edges, and use a dry brush to gild chocolates with green or gold luster dust.
  12. Eat one and enjoy, but still be super pissed that you spent 3 hours making 8 fucking chocolates.
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