CHOCOLATE RAISIN ICE CREAM
2 cup raisins
1/2 cup jack daniel's whiskey
8 oz semi-sweet chocolate
2 cup heavy cream
1 cup half & half
2 oz unsweet chocolate
8 egg yolks
1/4 cup sugar
MOCHA MERINGUE
1/2 cup powdered sugar
1 tbsp cornstarch
1 tbsp unsweetened cocoa powder
8 egg whites
3/4 cup sugar
2 tsp instant espresso
1/4 tsp cream of tartar
1/8 tsp salt
BITTERSWEET GANACHE
2 cup heavy cream
2 tbsp unsalted butter
2 tbsp sugar
8 oz semi-sweet chocolate
4 oz unsweetened chocolate
A Recipe for
Chocolate Devastation (Part 1)
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This Recipe for Chocolate Devastation (Part 1) is one of thousands in the Recipes-to-go Dessert Cookbook.
Food Tip |
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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This is a recipe for Chocolate Devastation (Part 1) from the recipe cookbook of Recipes-to-go (Dessert)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Herb Tip |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Health food makes me sick. |
| Calvin Trillin |
Combine the raisins and whiskey in a plastic container with a tight
fitting lid. Allow to stand at room temperature for 6 hours or
overnight. Heat 1 inch of water in the bottom half of a double boiler
over medium heat. Place 8 ounces semi-sweet chocolate, 1/2 cup heavy
cream, and 2 ounces unsweetened chocolate in the top half of the
double boiler. Tightly cover the top with ilm wrap. Heat for 10
minutes, then remove from the heat and stir until smooth. Transfer to
a stainless steel bowl and set aside until needed. Heat the remaining
1 1/2 c heavy cream and the half-and-half in a 2 1/2-qt. saucepan
over medium-high heat. Bring the cream to a boil. While the cream is
heating, place 8 egg yolks and 1/4 cup sugar in the bowl of an
electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2
1/2 minutes. Scrape down the sides of the bowl. Continue to beat on
high until slightly thickened and lemon-colored, about 2 1/2 to 3
minutes. (At this point, the cream should be boiling. If not, adjust
the mixer speed to low and continue to mix until the cream boils. If
this is not done, the egg yolks will develop undesirable lumps.) Pour
the boiling cream into the beaten egg yolks and whisk to combine.
Return to the saucepan and heat over medium-high heat, stirring
constantly, until the cream reaches a temperature of 185~, 2-4
minutes. Then pour into the melted chocolate mixture, and stir to
combine. Cool the mixture in an ice-water bath to a temperature of
40-45~, about 15-20 minutes. Line 2, 8" cake pans with enough film
wrap to cover the insides of the pan. Set aside until needed. Fold
the whiskey-soaked raisins and any residual liquid into the cooled
chocolate custard mixture. Freeze in an ice cream freezer following
the manufacturer's instructions. Transfer the semi-frozen ice cream
to the 2 cake pans, evenly dividing the ice cream between the two
pans. Use a rubber spatula to spread the ice cream evenly to the
edges of the pans. Tightly cover the tops of the pans with film wrap,
then place in the freezer for at least 12 hours before assembling the
cake. See part 2 for rest of directions.
Serves: 12
Chocolate Devastation (Part 1) Recipe brought to you by Recipes To-Go