Compared to the other chocolate mousse recipe on this blog, this version is lighter and fluffier and perhaps more appropriate for a warm summer day.
Chocolate Mousse II
From Betty Crocker
Yield: 8 servings
- 4 egg yolks
- 1/4 cup sugar
- 1 cup + 1 1/2 cups heavy cream, divided
- 1 cup (6 oz) semisweet chocolate chips
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
- Gradually beat in sugar.
- Heat 1 cup heavy cream in 2-quart saucepan over medium heat until hot.
- Gradually stir at least half of the hot heavy cream into egg yolk mixture; stir back into hot cream in saucepan.
- Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in chocolate chips until melted.
- Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (Or you can leave it in the refrigerator overnight, but you’ll have to let it warm up to stirrable consistency on the counter the next day.)
- Beat 1 1/2 cups heavy cream in chilled medium bowl with electric mixer on high speed until stiff.
- Stir a large dollop of whipped cream into the chocolate mixture to lighten it.
- Fold chocolate mixture into whipped cream in three additions.
- Pipe or spoon mixture into serving bowls.
- Immediately refrigerate any remaining dessert after serving.
Creme brulee is lovely in any weather. Here is a variant for ginger lovers! You can adjust the amount of candied ginger according to your preference.
Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas
Yield: 6 servings
- 2 cups heavy cream
- 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
- 6 large egg yolks
- 1/3 cup sugar
- 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
- 1 teaspoon vanilla extract
- Preheat oven to 275°F.
- In a medium saucepan, combine cream and fresh OR ground ginger. Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
- Remove pan from heat and let cool to room temperature. If you used fresh ginger, strain cream through a sieve and discard the ginger.
- In a medium bowl, whisk egg yolks until pale in color.
- Whisk in sugar until dissolved.
- Whisk in flavored cream, and stir in crystallized ginger and vanilla.
- Place 6 standard-size flan dishes in a baking pan. Divide custard mixture evenly among the dishes.
- Pour warm water into the pan to come halfway up the sides of the dishes.
- Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
- Remove from oven and lift dishes from hot water.
- Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
- Just before serving, sprinkle 1 tablespoon sugar over each custard. Caramelize sugar with a hand-held blowtorch. It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard. Give the caramelized sugar a few minutes to harden, and then eat.
Right in time for the hot summer weather is this ice cream recipe. I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.
Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer
Yield: 1 quart
For the raisins:
- 1 cup golden OR regular raisins
- 1/2 cup water
- 2 tablespoons rum
- 1/2 cup sugar
For ice cream base:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons agave nectar OR light corn syrup
- 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
- 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)
The day before:
- If necessary, place the canister of your ice cream maker in the freezer.
Make rum-plumped raisins (can prepare up to 1 month ahead of time):
- Put raisins in heatproof bowl.
- Combine water, rum, and sugar in small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Pour syrup over raisins and let cool to room temperature.
- Refrigerate until chilled. You can store the raisins in the refrigerator for up to 1 month.
Make ice cream base:
- Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
- Whisk cream cheese and salt in a medium bowl until smooth.
- Fill a large bowl with ice and water.
- Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
- Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
- Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
- Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
- Remove from heat.
- Gradually whisk hot milk mixture into cream cheese until smooth.
- Stir in celery seeds.
- Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
- Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout. (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
- Drain raisins and mix with candied ginger.
- Pack ice cream into storage container, folding in raisins and ginger as you go.
- Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.
These molasses crinkle cookies are tender and chewy and taste strongly of (what else?) molasses and spices. In fact, they reminds me of the holidays.
From a friend
Yield: 36-40 cookies
- 3/4 cup unsalted butter, softened
- 3/4-1 cup brown sugar (depending on how sweet you want the cookies)
- 1 egg
- 1/4 cup molasses
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 1/4 cup gluten-free OR all-purpose flour
- White sugar for topping (optional)
- Preheat oven to 375°F. Line two cookie sheets with aluminum foil.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together butter and sugar.
- Beat in egg and molasses until well blended. Don’t worry if the mixture looks curdled.
- Beat in baking soda, salt, cloves, cinnamon, and ground ginger.
- Stir in as much flour as you can, then beat until well blended. The cookie dough will be soft and sticky.
- If you have the patience, you can refrigerate the dough at this point so it’s easier to handle. (The cookies will look more regular and pretty if you use chilled dough.)
- Shape dough into 1-inch balls and drop them onto the cookie sheets, spacing them 2 inches apart. If desired, roll the balls in white sugar to coat them.
- Bake for 10-12 minutes, rotating the sheets back to front and swapping them top to bottom halfway through baking.
Candied ginger and chocolate fans, this one is for you! These cookies are chewy and full of gingery, chocolate-y goodness.
Candied Ginger and Sea Salt Chocolate Chunk Cookies
Adapted from Minimalist Baker
Yield: 30 cookies
- 1 cup + 2 tablespoons gluten-free OR all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- Pinch salt
- 1 stick butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar OR 1/3 cup white sugar+dollop molasses
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sea salt dark chocolate, chopped
- 1/2 cup candied ginger, chopped
- Preheat oven to 375ºF. Line a cookie sheet with parchment paper.
- Cream butter, sugars, and molasses if using together.
- Beat in egg and vanilla.
- Beat in baking soda, ground ginger, and salt, followed by the flour a little at a time.
- Fold in chocolate chunks and chopped candied ginger.
- Scoop into rounded tablespoonfuls and place on cookie sheet, spacing 2 inches apart if using gluten-free flour.
- Bake for 9-11 minutes, or until set in the middle.
- Leave cookies on the tray for a few minutes and then transfer to a cooling rack to cool completely.
- Store in an air-tight container or bag for up to 4 days. Alternatively, place in freezer to store longer.
This a simplified version of a Chinese dessert called tang lian’ou, in which sticky rice is stuffed into the holes of a whole lotus root, and then the entire assemblage is boiled in sugar water, then sliced. You can achieve the same basic effect with a sweet congee, with the added flavor of dates.
Sweet Lotus Root and Sticky Rice Congee
Yield: 8 servings
- 1 lb lotus root
- 3/4 cup sticky rice
- 100 g rock sugar OR 1:1 mix of white and brown sugar
- 5-10 dried dates
- Place sticky rice in a bowl, fill bowl nearly to top with water, and soak for 2 hours.
- Peel lotus root and cut into 1/4-inch slices.
- Cut dried dates in half with scissors, making sure to avoid the pit. If you want, you can cut out the pit. Or you can just chew carefully.
- Drain sticky rice and place in large pot. Add lotus root slices, sugar, and dried dates into pot.
- Pour in enough water to cover all the ingredients.
- Bring to a boil.
- Simmer, covered, and stir occasionally, until the lotus root slices and sticky rice reach desired softness. (I simmered the congee for 1 hour.)
The texture of these muffins was amazing: almost exactly like muffins made with all-purpose flour! You won’t taste the bananas, and surprisingly, the flavor of the peanut butter is also pretty mild. For the most part, these taste like chocolate chocolate chip muffins.
Flourless Chocolate Chocolate Chip Muffins
Adapted from Gluten Free on a Shoestring
Yield: 12 muffins
- 1 cup (256 g) no-stir smooth peanut butter (or almond butter)
- 2 ripe bananas, mashed
- 2 large eggs
- 4 tablespoons (84 g) honey
- 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2-1 cup chocolate chips
Preheat oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined.
Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined.
Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.
- Stir in chocolate chips.
Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well.
- Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).
- Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. They freeze exceptionally well when sealed tightly in freezer-safe wrap or a freezer-safe container.