Anyone Up For a Pint?

I saw this recipe for Stout Floats in the latest issue of Bon Appetit, and I feel like I just have to give it a try! It sounds pretty over the top, but who can resist either a pint of stout or chocolate ice cream? So why not just have them at the same time?

Ingredients

cocoa syrup

• 2/3 cup sugar
• 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
• 2/3 cup boiling water
• 1 teaspoon vanilla extract

floats

• 1 cup chilled heavy whipping cream
• 1 teaspoon vanilla extract
• 6 tablespoons Kahlúa or other coffee-flavored liqueur
• Chocolate ice cream
• 3 12-ounce bottles or 2 pints (about) chilled stout

special equipment

• 6 iced-tea spoons
• 6 straws

Preparation

cocoa syrup

• Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 11/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD Can be made 3 weeks ahead. Cover; chill.

floats

• Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.

Read More http://www.bonappetit.com/recipes/2011/02/stout_floats_with_cocoa_syrup#ixzz1CRdTrAM0

--Paige.

Chocolate Ganache Tartlets with Macaroon Crust

I've been on a serious cooking/baking kick lately...today's experiment was these Chocolate Ganache Tartlets in a Macaroon Crust. We are sampling the results as I type this, and I must say that they came out pretty dang yummy! I was afraid that the chocolate might be overwhelming...but my fears were unfounded. These photos show the tartlets as they were cooling; I put them in the fridge to really set the chocolate. I think they would be good with some chopped nuts on top or some really good raspberries...


Here is the recipe, from Real Simple November 2004:


Macaroon crusts:


2 2/3 cups sweetened coconut
2 egg whites


Preheat oven to 350 degrees.
In the bowl of a food processor fitted with a metal blade, combine the coconut with the egg whites and pulse until well ground. Lightly coat four 4-inch tart pans [NOTE: I used 2 1/2-inch tartlet tins, I wanted these to be more like individual cookie servings...and I thought all that chocolate in a 4-inch tart would just be too much to handle!] with cooking spray. Press the coconut into the tart pans using a firm hand, working it over the bottom and up the sides. Bake until the coconut turns golden around the edges and is set in the center, 15 to 20 minutes [NOTE: when using the 2 1/2-inch tins, I baked them for 11 minutes]. Remove from oven and invert the tins immediately on a rack.


Chocolate Ganache Tartlets:


16 ounces bittersweet chocolate, cut into small pieces [NOTE: I used only about 6 ounces, which was plenty for my smaller tartlets. This made 16 2 1/2-inch tartlets.]
1 cup heavy whipping cream [NOTE: I used 1/2 cup.]
1 teaspoon light corn syrup [NOTE: I used 1/2 teaspoon.]
Prepared macaroon crusts


Place the chocolate in a bowl. In a small saucepan, heat the cream until just under a boil. Pour over the chocolate and let stand about 5 minutes. Whisk to combine. Stir in the corn syrup. Spoon the chocolate into the Macaroon Crusts. Let cool about 1 hour (the chocolate will set as it cools). Serve chilled or at room temperature.


Easy and so good! Stay tuned for the next culinary experiment on my list...yet another chocolaty dessert!