Free Recipes Archive
6 Tablespoons heavy (double) cream 6 Tablespoons dark corn syrup 8 ounces bittersweet chocolate, chopped Yield: 1-1/3 cups This simple glaze is used on many French cakes when a thin, shiny coating is desired. If you like, whisk in 1 Read More …
12 Cups + 2 tablespoons Milk 3/4 cup Heavy Cream 3-1/2 Ounces Bittersweet Chocolate, Chopped/Small Pieces 5 Large Egg Yolks 1/3 Cup + 1/2 tablespoon Sugar 2 Bananas 1/3 Cup + 1/2 tablespoon Light Brown Sugar Serving Size : 6 Read More …
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give Read More …
Yield: 10 servings 1 pastry pie shell Chocolate filling: 2-1/2 cups milk 2/3 cup granulated sugar 2 large eggs 2 large egg yolks 1/2 cup heavy cream 1/4 cup cornstarch, sifted 3 tablespoons unsweetened alkalized cocoa powder Pinch of salt Read More …
Okay, this is for 2 9-inch shells, so you have to plan accordingly. 2-1/4 cups all-purpose flour 1-1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, diced and chilled 1/4 cup cold shortening 6 tablespoon cold water In a large Read More …
Source: Chef Ken Goff – Dakota – St. Paul, MN Raspberries are embedded in a creamy white chocolate custard that can be served hot, warm or cold. This is a pretty dessert to serve when raspberries are fresh and plentiful. Read More …
Okay, this is for 2 9-inch shells, so you have to plan accordingly. 2-1/4 cups all-purpose flour 1-1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, diced and chilled 1/4 cup cold shortening 6 tablespoon cold water In a large Read More …