By Jennifer Kopp, CEPC, Pastry Chef, Chevy Chase Country Club, Chevy Chase, Md., A member of ACF Nation’s Capital Chefs Association Serves 4 Milk chocolate crème: 1 sheet Platinum Gelatin 3/4 C Milk 1/4 C Heavy Cream 3 Large Egg Yolks 3 T Sugar 1/4 T Cinnamon 3/4 C Chopped Milk Couverture Chocolate 1/4 t Brandy 1/4 t Vanilla Extract Dark chocolate ganache: 1 C Heavy Cream 3/4 C Dark Couverture Chocolate – Chopped Dark chocolate fritters: 2 Large Eggs 2 T Oil 1/2 C Milk 1 t Vanilla Extract 1/2 C Sugar 1 C All-purpose flour 1/4 C Almond Flour 1/4 C Cocoa Powder 1/2 t Baking Powder Canola oil for frying Confectioners’ Sugar – For Dusting Finish and serve: Melted Chocolate – For Painting (optional) Chocolate Cake or Brownies – Cut into 1 x 2-inch rectangles Marinated Raspberries Raspberry Jellies -if desired Croquant sticks – if desired To make milk chocolate crème: •Bloom gelatin in water; set aside. Meanwhile, bring milk and cream to boil. In a medium bowl, whisk together yolks, sugar and cinnamon. Whisking constantly, slowly pour hot milk mixture into yolks. Return egg mixture to saucepan; cook, stirring, until mixture thickens enough to coat back of a spoon. •Place chocolate in small metal bowl. Pour hot milk mixture over chocolate; stir until smooth. While still warm, stir in gelatin. Cool mixture; stir in brandy and vanilla. Refrigerate until very firm. To make dark chocolate ganache: •Bring cream to boil in small saucepan. Place chocolate in bowl; pour in hot cream; stir until mixture is smooth, shiny and somewhat elastic. Cover bowl with plastic wrap, pressing down on wrap so it touches surface of ganache. Refrigerate until set. •Scoop out teaspoon-sized balls of ganache; freeze. (You will have ganache left over; it can be served warm as an accompaniment to the dessert, or kept refrigerated for another use.) To make dark chocolate fritters: •In bowl, stir together eggs, oil, milk, vanilla and sugar. Sift flour, almond flour, cocoa and baking powder together in another bowl. Add dry ingredients to egg mixture; blend until smooth. Set batter aside for 15 minutes. •In small, deep saucepan, heat oil to 350°F. Dip each frozen ball of dark chocolate ganache into batter; gently drop into oil. Fry until fritters float and are evenly browned. Drain on paper towels. Dust with confectioners’ sugar; serve warm. To finish and serve: •Paint rectangle of melted chocolate on each plate. Place scoops of white chocolate coffee ice cream on crunch disks; place one on each plate. Dip metal spoon in very hot water; roll quenelles of milk chocolate crème. Set one on top of each chocolate cake (or brownie) rectangle; place on plates. Place 3 raspberries next to cake. Add warm fritter to each plate. Garnish with raspberry jellies and croquant sticks; serve.
Trio Of Chocolate Dark Chocolate Fritter
Trio Of Chocolate Dark Chocolate Fritter taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Jennifer Kopp, CEPC, Pastry Chef, Chevy Chase Country Club, Chevy Chase, Md., A member of ACF Nation’s Capital Chefs Association Serves 4 Milk chocolate crème: 1 sheet Platinum Gelatin 3/4 C Milk 1/4 C Heavy Cream 3 Large Egg Yolks 3 T Sugar 1/4 T Cinnamon 3/4 C Chopped Milk Couverture Chocolate 1/4 t Brandy 1/4 t Vanilla Extract Dark chocolate ganache: 1 C Heavy Cream 3/4 C Dark Couverture Chocolate – Chopped Dark chocolate fritters: 2 Large Eggs 2 T Oil 1/2 C Milk 1 t Vanilla Extract 1/2 C Sugar 1 C All-purpose flour 1/4 C Almond Flour 1/4 C Cocoa Powder 1/2 t Baking Powder Canola oil for frying Confectioners’ Sugar – For Dusting Finish and serve: Melted Chocolate – For Painting (optional) Chocolate Cake or Brownies – Cut into 1 x 2-inch rectangles Marinated Raspberries Raspberry Jellies -if desired Croquant sticks – if desired To make milk chocolate crème: •Bloom gelatin in water; set aside. Meanwhile, bring milk and cream to boil. In a medium bowl, whisk together yolks, sugar and cinnamon. Whisking constantly, slowly pour hot milk mixture into yolks. Return egg mixture to saucepan; cook, stirring, until mixture thickens enough to coat back of a spoon. •Place chocolate in small metal bowl. Pour hot milk mixture over chocolate; stir until smooth. While still warm, stir in gelatin. Cool mixture; stir in brandy and vanilla. Refrigerate until very firm. To make dark chocolate ganache: •Bring cream to boil in small saucepan. Place chocolate in bowl; pour in hot cream; stir until mixture is smooth, shiny and somewhat elastic. Cover bowl with plastic wrap, pressing down on wrap so it touches surface of ganache. Refrigerate until set. •Scoop out teaspoon-sized balls of ganache; freeze. (You will have ganache left over; it can be served warm as an accompaniment to the dessert, or kept refrigerated for another use.) To make dark chocolate fritters: •In bowl, stir together eggs, oil, milk, vanilla and sugar. Sift flour, almond flour, cocoa and baking powder together in another bowl. Add dry ingredients to egg mixture; blend until smooth. Set batter aside for 15 minutes. •In small, deep saucepan, heat oil to 350°F. Dip each frozen ball of dark chocolate ganache into batter; gently drop into oil. Fry until fritters float and are evenly browned. Drain on paper towels. Dust with confectioners’ sugar; serve warm. To finish and serve: •Paint rectangle of melted chocolate on each plate. Place scoops of white chocolate coffee ice cream on crunch disks; place one on each plate. Dip metal spoon in very hot water; roll quenelles of milk chocolate crème. Set one on top of each chocolate cake (or brownie) rectangle; place on plates. Place 3 raspberries next to cake. Add warm fritter to each plate. Garnish with raspberry jellies and croquant sticks; serve.
