Desserts Recipe Categories
Print Tuesday

Cherry Sundaes with Chocolate Cherry Sauce

4 Servings

Sauce

1/2 cup whipping cream
5 T. sugar
3 T. kirsch or other cherry brandy
4 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped or put in cuisinart
1 T. unsalted butter
1/4 cup dried tart cherries, chopped

2 cups fresh tart or sweet cherries, halved, pitted

Vanilla Ice Cream or Gelato
Whipped Cream
4 whole fresh cherries
Cigar Pirouette Cookies

For Sauce: Bring whipping cream, 3 T. sugar and 2 T. kirsch to boil in heavy small saucepan, stirring to dissolve sugar.  Remove from heat; whisk in chocolate and butter.  Stir until chocolate melts and is smooth. Whish in dried cherries.  ( Can be makde 1 week ahead. Cover and chill. Rewarm over low heat before using.)

Place halved fresh cherries in bowl.  Add remaining 2 T. sugar and 1 T. kirsch. Let stand 20 minutes.

Layer ice cream, halved cherries and sauce in 4 sundae dishes.  Top with second layer of ice cream, sauce and cherries.  Garnish with whipped cream, a whole cherry and a cigar cookie.

Print Friday

Chocolate Chip Cookies

Ingredients

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:

Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently–they go from golden to char in a wink.) Cool, cut and serve.

Print

Chocolate Mousse

Ingredients

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Directions

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)