I had just SO many wonderful recipes to share this weekend, that you're getting a triple play!
Louisiana Cookin Magazine has some spectacular recipes and while looking thru an old copy this week, I came across this EXCELLENT recipe, perfect for entertaining, and thought I'd share it with you!
Be sure to check out their website and sign up for their newsletter- you get LOTS of monthly recipes AND you can browse the online archive as well!
Bouchons:
Louisiana Cookin Magazine has some spectacular recipes and while looking thru an old copy this week, I came across this EXCELLENT recipe, perfect for entertaining, and thought I'd share it with you!
Be sure to check out their website and sign up for their newsletter- you get LOTS of monthly recipes AND you can browse the online archive as well!
Dark Chocolate Bouchon with House-Made Caramel and Grand Marnier Whipped Cream
From: Chef Nealy Crawford-Frentz, LOLA, Covington, LA, for Louisiana Cookin
Servings: Makes 8 to 10 Bouchons
- 1/2 stick butter
- 8 ounces bittersweet chocolate
- 4 eggs
- 3/4 cup sugar
- 3/4 cup flour
- 1/4 cup hot coffee
- 1 ounce chocolate chips
- 8 to 10 sprigs of mint, for garnish
Instructions:
1. Preheat oven to 350ºF.
2. Put butter and bittersweet chocolate in double boiler. Stir until butter and chocolate are melted and mix is smooth. In separate bowl, mix eggs and add sugar. Once combined, slowly add warm chocolate to egg mixture. Mix until smooth.
3. Stir in flour and chocolate chips. Spray 8 to 10 oven-proof espresso cups or small muffin cups and fill halfway with mixture. Place on sheet pan and bake until firm to touch.
4, Make caramel sauce and cream (below)
Caramel Sauce: Makes 1 cup
2. Once you have achieved the right color, add cream, using caution, as the sugar mixture may react violently and splash some as the cream is added. Carefully whisk until smooth.
Grand Marnier Whipped Cream: Makes 1 cup
2. To serve, spoon warm caramel sauce on bottom of plate. Place Bouchon in center and pipe whipped cream on the side. Garnish with a sprig of fresh mint.
Enjoy the accolades of your guests !
2. Put butter and bittersweet chocolate in double boiler. Stir until butter and chocolate are melted and mix is smooth. In separate bowl, mix eggs and add sugar. Once combined, slowly add warm chocolate to egg mixture. Mix until smooth.
3. Stir in flour and chocolate chips. Spray 8 to 10 oven-proof espresso cups or small muffin cups and fill halfway with mixture. Place on sheet pan and bake until firm to touch.
4, Make caramel sauce and cream (below)
Caramel Sauce: Makes 1 cup
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
2. Once you have achieved the right color, add cream, using caution, as the sugar mixture may react violently and splash some as the cream is added. Carefully whisk until smooth.
Grand Marnier Whipped Cream: Makes 1 cup
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 4 tablespoons Grand Marnier
2. To serve, spoon warm caramel sauce on bottom of plate. Place Bouchon in center and pipe whipped cream on the side. Garnish with a sprig of fresh mint.
Enjoy the accolades of your guests !
