More chic chilled chocolate. Sweetly.
Iced. Chilled. Frozen treats reign.
The Menu Shoppe has it covered…
more sweet treats for great summer dessert menus.
Fabulous for bakeries and bistros.
Sophisticated chocolate sorcery…also transfigure as small plate treat.
Triple Chocolate Pudding Pie with Cappuccino Cream
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans
For the crust:
Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
For the filling:
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
For the topping:
Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary).
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice.
Trim with chocolate-covered espresso beans and serve.
Add a splash of favorite liqueur.
Or concoct as a small plate sip.
Caramel Espresso Float
2 cups water
1/4 cup instant-espresso powder
2 cups ice cubes
1/2 cup chilled heavy cream
3 tablespoons confectioners sugar
4 generous scoops premium vanilla ice cream
(from 1 pint)
2 tablespoons chopped nuts: hazelnuts or almonds–toasted
3 tablespoons bittersweet chocolate shavings
(made with a vegetable peeler; from a 3-oz bar)
Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously). Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat. Add espresso powder and stir until dissolved. Add remaining cup water and ice cubes and stir until espresso is cold. Discard any unmelted ice cubes. Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks. Divide ice cream among four (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts, and chocolate.
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