Despite the often gray and dismal skies of February, I look always look forward to Feb. 14, Valentine’s Day, when I have a legitimate excuse to host a chocolate buffet.
Luxurious but affordable, sensuous but innocent, homey yet sophisticated — chocolate! The very word evokes a joyful, mouthwatering, taste association. Imagine the allure of a table laden with a sumptuous selection of cookies, candies, tarts and tortes, mousses and creams loaded with chocolate.
Invite your guests to contribute to the spread by either making a dessert or bringing their favorite bar of chocolate. Set out pitchers of ice-cold milk and water, along with freshly brewed coffee, to cleanse the palate between tastings. For wine, a full-bodied cabernet or zinfandel partners best with chocolate.
Here are some of my favorite chocolate recipes. But then again, I’ve never met a chocolate I didn’t like.
Chocolate Cherry Mousse
Serves 8-10
6 oz. bittersweet chocolate
2 oz. unsweetened chocolate
2 cups heavy cream
7 egg whites, room
temperature
1 cup superfine sugar
1⁄2 cup dried pitted cherries
2 tsp. grated orange zest
2 tsp. instant coffee powder
Chocolate leaves:
3 oz. bittersweet chocolate
10 lemon or camellia leaves, wiped clean
Melt chocolates in top of double boiler just until softened. Whip cream until it begins to thicken. Add chocolate and continue to whip until stiff. Beat egg whites until stiff peaks are formed. Gradually add sugar and beat until stiff. Fold into chocolate mixture. Carefully fold in cherries, orange zest and coffee powder. Spoon into individual serving dishes and chill at least 4 hours. Decorate with chocolate leaves.
To make leaves: Melt 3 oz. bittersweet chocolate. Brush chocolate on shiny side of camellia or lemon tree leaves. Refrigerate until chocolate is set. Peel leaf from chocolate.
Black Bottom Cupcakes
Makes 18
8 oz. cream cheese, room temperature
1 egg
1⁄3 cup sugar
pinch salt
1 cup chocolate chips
11⁄2 cups flour
1 cup sugar
1⁄4 cup unsweetened cocoa
1 tsp. baking soda
1⁄2 tsp. salt
1 cup water
1⁄3 cup vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
Preheat oven to 375 degrees and line about 18 muffin tins with cupcake papers.
Combine cream cheese, egg, sugar and salt in mixing bowl. Fold in chocolate chips and set aside.
In another bowl, combine dry ingredients and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake papers about 3⁄4 full with batter. Drop cream cheese mixture into center of each. Bake 40 minutes.
Chocolate Carrot Cake
Serves 8-10
5 eggs, separated
3⁄4 cup sugar
4 oz. bittersweet chocolate, melted and cooled
2 large carrots, peeled and finely grated
11⁄2 cups ground pecans
1⁄3 cup breadcrumbs
12 pecan halves for garnish
Glaze:
8 oz. bittersweet chocolate, cut into small pieces
1 stick butter, cut into pieces
1 Tbs. honey
Preheat oven to 350 degrees. Butter and flour 8-inch springform pan. Beat egg yolks with 1⁄2 cup of sugar until creamy, pale. Gradually beat in chocolate. Stir in carrots, ground pecans and breadcrumbs. Beat egg whites with 1⁄4 cup of sugar until stiff. Fold into chocolate mixture. Pour into pan and bake about 15 minutes. Cool and remove from pan. Make glaze by melting chocolate and butter. Stir in honey and spread on cooled cake. Garnish with pecan halves. n
Louise Fiszer is a Palo Alto cooking teacher and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Contact her at [email protected].