Black Velvet Mousse with Amaretto Cream and Fresh Raspberries


Black Velvet Mousse with Amaretto Cream and Fresh
Raspberries

3 oz Extra Dark Chocolate pieces, 60-63%
1/4 cup heavy cream
1 tbsp Black Cocoa, King Arthur
1 tbsp sugar
1 tsp butter
1/2 tsp vanilla

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla

Amaretto Cream*
Fresh raspberries
Fresh mint

Place place chocolate pieces in a medium sized bowl. Set aside.

In a small saucepan, whisk together, sugar and cocoa. Whisk in 1/4 cup heavy cream, add butter, and whisk over medium heat until it just comes to a boil. Pour over chocolate and add vanilla. Let it sit for about 5 minutes, then stir until smooth.

Whip 1/2 cup heavy cream, powdered sugar and vanilla, to soft peaks.
Take a small amount of whipped cream and gently fold into chocolate mixture to lighten. Add remaining cream in a couple batches folding until even. Spoon into martini glasses, smoothing top to finish and refrigerate for at least 2 hours.

To make

*Amaretto Cream

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla
1/8-1/4 tsp almond extract

With an electric mixer, beat all ingredients until soft peaks.

To Serve:
Top mousse with a dollop of cream, and garnish with fresh raspberries and mint.

Makes 2 servings

Recipe by Amy Richardson

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“Be Mine” Valentine’s Day Brunch


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I had so much fun coming up with this Valentine’s Day Brunch menu for KSL’s Studio 5! Loves and Kisses! 馃挆~Amy

“Be Mine” Valentine’s Day Brunch~

Menu:

Sparkling Strawberry White Grape Juice

Spicy Tomato Shots with Celery Hearts

Hot Chocolate with Whipped Cream

Strawberry Vanilla Crunch Yogurt Creme Br没l茅e*

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream*

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding

Recipes:

Spicy Tomato Shots with Celery Hearts:

3 cups Clamato Tomato Juice, chilled
2 limes, juiced
1 tbsp Worcestershire sauce
1 tbsp horseradish
12-16 drops Tabasco
3/4 tsp celery salt

Garnish:
Celery hearts
Lime wedges

Place in blender or stir together all ingredients. Pour into shot glasses and garnish.

Makes 4-6 full ounce servings

Recipe by Amy Richardson

Sparkling Strawberry White Grape Juice:

White Grape juice, chilled
Club soda, chilled
Pour juice into individual glasses, 3/4

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding:

5 cups rustic or French bread, cubed
10 eggs
2 cups of milk
1/4 cup sour cream
1 tsp salt
1/2 tsp pepper
2 sprigs rosemary, leaves removed and minced

2 cups Vermont Cheddar Cheese, grated
4 oz Black Forest ham, thick sliced and cubed

Butter 9×13 baking dish.

Place bread in the dish, cover with cheese.

In a medium sized bowl, whisk together eggs, add sour cream and salt and pepper. Whisk in milk, and pour over bread mixture. Sprinkle with ham and gently fold. Cover and chill for at least 2 hours or overnight.

Heat oven to 350
Bake for 60 minutes or until mixture has puffed up slightly and is golden brown on the top. Tent top with foil if it is browning to quickly. Let set for 5 minutes before serving.

6-8 servings

Recipe by Amy Richardson

*recipes @greattastbuds.wordpress.com

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream


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These decadent waffles are perfect for the chocolate lover in your life. Paired with fresh raspberry syrup and whipped cream a lovely way to say good morning! ~Amy

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream

Waffles:

1/2 cup dark chocolate pieces
2 tbsp butter
1 cup flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup sour cream
2 eggs, beaten
1 tsp vanilla
3/4 cup dark chocolate pieces, finely chopped

Fresh raspberries if desired

In a small bowl, place 1/2 cup chocolate pieces and butter. Microwave for 1-2 minutes or until butter is melted. Stir until smooth. Set aside.

In a large bowl, whisk together, flour, brown sugar, baking powder and salt.

In a separate bowl, whisk together eggs and sour cream until smooth. Whisk in milk and vanilla. Stir into flour mixture, mix well. Add chocolate mixture and stir in remaining chocolate pieces.

Cook waffles according to manufacturers instructions.

Makes 4-6 servings

Fresh Raspberry Syrup:

4 cups Raspberries, fresh or frozen, slightly defrosted
1/2 cup superfine sugar

In a food processor, place raspberries and sugar. Pulse until smooth. Strain through a fine mesh sieve if desired.

Makes 2 cups

Chantilly Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/4tsp vanilla

In a medium sized bowl, whip cream, powdered sugar, vanilla on high speed until soft peaks,
Makes about 2 cups

Recipes by Amy Richardson

Double Dark Chocolate Pots de Creme with Vanilla Rose Cream


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Rich chocolate pudding with lightly vanilla rose scented whipped cream. An easy elegant dessert that just says “love”! ~Amy

Double Dark Chocolate Pots de Creme with Vanilla Rose Cream

1/2 cup sugar
1/3 cup natural cocoa powder
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp vanilla
Pinch of salt
2 oz 70% bittersweet chocolate, chopped

In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in chocolate. Cool custard in pan stirring often. Stir in vanilla. Pour into individual ramekins. When ready to serve top with Vanilla Rose Whipped cream.

Makes 4-6 servings

1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla
1/2 tsp Nielsen-Massey Rose Water

In a medium sized bowl, With an electric mixer, beat all ingredients to soft peaks.

Makes 2 cups

Recipes by Amy Richardson

Sweet Cherry Vanilla Iced Scones


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These are so light and delicious! I used a Tahitian vanilla which naturally has a fruity cherry-like flavor to enhance the sweet fresh cherries. Perfect for breakfast or seriously, any time of the day!~Amy

Sweet Cherry Vanilla Iced Scones

Scones:

2 cups of flour
1 tbsp baking powder
1/3 cup sugar
1 1/2 tsp kosher salt
5 tbsp cold butter

1 cup frozen bing cherries, chopped
1 tbsp flour
1 tbsp confectioners sugar

1 cup whole milk or half and half
1 tsp Tahitian Vanilla

1 egg + 1 tsp half and half or milk, whisked together

Icing:

2 tbsp Vanilla barista syrup
1 tbsp butter, melted
1/4 tsp Tahition Vanilla
1/2 cup confectioners sugar

Preheat oven to 425

Line a baking sheet with parchment paper. Set aside.
Lightly flour an 8 inch round cake pan. Set aside.

Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.
Add cold butter and pulse until crumbly.
Toss frozen cherries with 1 tbsp flour.
Pour flour mixture into a medium sized bowl. Fold in cherries. Stir vanilla into half and and half or milk. Add to flour mixture and stir lightly until combined. Turn dough out on to lightly floured surface and knead until it just comes together. Press into prepared cake round. Dough will be soft. Turn out onto board and using a knife or pastry scraper, cut into 8 wedges. Place on baking sheet and brush with egg wash.
Bake for 12-15 minutes or until golden brown.

For icing:

Whisk together confectioners sugar, syrup,vanilla and butter. Drizzle over warm scones.

Makes 8

Recipe by Amy Richardson

Chocolate Lover’s Granola


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Chocolate granola! A great excuse to have chocolate for any meal! Made with full flavored Cocoa Rouge, artisan extracts, honey, sweet coconut and pecans, this is sure to become a breakfast favorite! ~Amy

Chocolate Lover’s Granola

8 cups old fashioned oats
1 1/2 cup shredded coconut
1 cup pecans

1/3 cup E. GUITTARD Cocoa Rouge, cocoa powder
1/4 cup oil
1 1/4 cups honey
1 tsp salt
1 tsp Nielsen Massey Bourbon Vanilla Extract
1 tsp Nielsen Massey Chocolate Extract

Heat oven to 225 degrees

Line a large baking pan with parchment sheet.

In a large mixing bowl, toss together oats, coconut, and pecans. Set aside.

In a small saucepan, whisk together cocoa and oil until smooth. Add the rest of the ingredients and cook over medium high heat until it heated thoroughly. Remove from heat and pour evenly over oat mixture. Stir well to coat evenly.

Spread mixture evenly onto prepared pan. Bake for 1 hour, stirring every 20 minutes. Cool.

Makes 8-10 cups

Recipe by Amy Richardson

Raspberry Chocolate Cream Cheese Blondies


My Daughter absolutely loves raspberry desserts! So this one is for you sweetheart! Happy Valenitine's Day! ~ Amy

My Daughter absolutely loves raspberry desserts! So this one is for you sweetheart! Happy Valenitine’s Day!
~ Amy

Raspberry Chocolate Cream Cheese Blondies

Cookie:
1 cup butter
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 tsp vanilla
1 tsp coarse salt
1 tsp soda
2 1/4 cups flour
4.4 oz Lindt bar white, milk or dark chocolate, in pieces

Cream cheese filling:
4 oz cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla

1/3 cup raspberry preserves, freezer jam if possible

Heat oven to 350 degrees

With an electric mixer, beat butter and sugars together for 3 minutes. Add eggs, salt, and vanilla. Beat until light. Add soda and flour, and on a low speed, stir until just mixed. Take out about 1/4 of the batter and set aside. Stir in chocolate pieces and spread into 9×13 inch pan.

In a small bowl, stir together cream cheese and sugar. Add vanilla and mix until smooth. Spread evenly over the top of the dough.

Drop teaspoons of preserves evenly over the top of the cream cheese mixture.

Take remaining dough and heat in the microwave for about 20 seconds to slightly soften. Drop warm dough evenly over preserves and cream cheese.

Place in oven and bake for 3 minutes. With a knife, going in a pattern, lightly swirl layers together to make a marbling affect. Cook an additional 17-19 minutes or until golden brown and the center is set. Cool and cut into bars.

Makes 18-24 bars

Recipe by Amy Richardson