Chocolate Devastation (part 2)

Servings: 12
Ingredients:

- directions continued

MOCHA MERINGUE: Using a 9′ cake circle (or cake plate) as a guide, trace a
circle on each of 3 sheets of parchment paper (cut to fit the baking
sheets) with a pencil. Turn each sheet of parchment paper over and place
with the trace mark down on a baking sheet. Preheat the oven to 250~.
Combine together in a sifter the confectioners’ sugar, cornstarch, and
cocoa. Sift onto the wax paper and set aside until needed. Heat 1′ of water
in the bottom half of a double boiler over medium-high heat. Place 8 egg
whites, 3/4 cup sugar, the espresso powder, the cream of tartar, and the
salt in the top half of the double boiler. Heat the egg white mixture to a
temperature of 120~ while gently and constantly whisking, about 2-3
minutes. Transfer the mixture to the bowl of an electric mixer fitted with
a balloon whip. Whisk on high until stiff but not dry, about 2 to 2 1/2
minutes. Remove the bowl from the mixer and use a rubber spatula to fold in
the sifted dry ingredients. Fill a pastry bag (with no tip) with about a
third of the meringue. Fill a traced circle with meringue: start in the
center and pipe a 1/2′ wide spiral toward the ouside of the circle. Fill
the pastry bag again and repeat this procedure with each of the 2 remaining
circles (each circle should be filled with about a third of the original
amount of meringue.) Place the meringues in the preheated oven and bake for
1 hour. Reduce the oven temperature to 225~ and bake for an additional 2
hours. Cool on baking sheets for 30 minutes before handling.
THE GANACHE: Heat 2 cups heavy cream, the butter, and 2 tablespoons sugar
in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve
the sugar. Bring the mixture to a boil. Place 8 oz semi-sweet chocolate and
4 ounces unsweetened chocolate in a stainless bowl. Pour the boiling cream
over the chocolate and allow to stand for 5 minutes. Stir until smooth.
Reserve 1 cup of ganache and set aside at room temperature. Pour the
remaining amount of ganache onto a baking sheet with sides and refrigerate
for 35-40 minutes. Pour 1/4 cup of the reserved room-temperature ganache
onto the center of a baked meringue (supported by a cake circle). Remove an
ice-cream disk from the freezer. Unwrap the disk and place it onto the
puddle of ganache. Press down on the ice cream disk gently but firmly (this
will spread the ganache). Fill a pastry bag fitted with a medium-sized star
tip with one-third of the chilled ganache. Pipe about 28-30 individual
vertical strips 1 1/2′ long and 3/4′ wide–all the way around the side of
the ice cream disk (each strip should be touching the other, and each strip
should also be wider at the base where it touches the meringue and tapered
at the crest where it rises to the top edge of the ice cream disk). Place
this section into the freezer and repeat the preceding procedure with
another meringue and ice cream disk. Place in the freezer after completion
for about 10-15 minutes. Remove a meringue and ice cream section from the
freezer. Pour 1/4 cup of room-temperature ganache onto the center of the
ice cream. Remove the second section from the freezer, and center onto the
first. Press down on the ice cream, gently but firmly, to spread the
ganache. Pour the remaining 1/4 cup of room-temperature genache onto the
top ice cream disk, and onto this ganache place the remaining baked
meringue, once again pressing down gently but firmly to spread the ganache.
Place the Devastation in the freezer for about 10-15 minutes. Fill a pastry
bag fitted with a medium-sized star tip with the remaining chilled ganache.
Remove the Devastation from the freezer. Starting 1/2′ inside the edge of
the top meringue, pipe a ring of about 28-30 individual strips–1 1/2′ long
and 3/4′ wide–all the way around the top (each strip should be touching
the other, and each strip should also be wider at the point closest to the
edge and tapered at the point closest to the center). Return the completed
Devastation to the freezer for at least 1 hour before serving. To serve,
cut the Devastation with a serrated slicer. Heat the blade of the slicer
under hot running water before making each slice. Allow the slices to come

Chocolate Devastation (part 1)

Servings: 12
Ingredients:

CHOCOLATE RAISIN ICE CREAM
2 c  Raisins                             1 c  Half and half
1/2 c  Jack Daniel's whiskey               2 oz Unsweet chocolate
8 oz Semi-sweet chocolate                8    Egg yolks
2 c  Heavy cream                       1/4 c  Sugar

-MOCHA MERINGUE-
1/2 c Powdered sugar 3/4 c Sugar
1 tb Cornstarch 2 ts Instant espresso
1 tb Unsweetened cocoa powder 1/4 ts Cream of tartar
8 Egg whites 1/8 ts Salt

—BITTERSWEET GANACHE—
2 c Heavy cream 8 oz Semi-sweet chocolate
2 tb Unsalted butter 4 oz Unsweetened chocolate
2 tb Sugar

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.

Heath Bar Brownie Sundaes/caramel Sauce

Servings: 8
Ingredients:

---ICE CREAM---
1 qt Vanilla ice cream                   1 c  Heath bars; chopped

-CARAMEL SAUCE-
1 1/3 c Whipping cream 2 tb Unsalted butter; cut into
1 c Sugar - 4 pieces
3 tb Water

—-BROWNIES—-
1 c Unsalted butter; cut into 3/4 c All purpose flour
- 1/2′ pieces 1 ts Baking powder
8 oz Semisweet chocolate; chopped 1/4 ts Salt
2 oz Unsweetened chocolate; chop 1 c Heath bar; chopped
3 lg Egg - 2 tb
1 c Sugar - about 6 1/2 ounces
2 ts Vanilla extract

FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room
temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and
freeze. (Can be prepared 3 days ahead)
FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan.
Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan.
Stir over medlium heat until sugar dissolves. Increase heat to high and
boil without stirring until caramel is deep amber color. brushing down
sides of pan with wet pastry brush if sugar crystals form and occasionally
swirling pan, about 8 minutes. Remove from heat and slowly add warm
whipping cream (mixture will bubble vigorously). Return sauce to low heat
and stir until smooth. Remove from heat and mix in butter. (Can be prepared
3 days ahead. Cover and refrigerate.)
FOR BROWNIES: Preheat oven to 350~. Butter 9′ square baking pan with 2′
high sides. Combine butter and both chocolates in top of double boiler set
over simmering water; stir until melted. Remove from over water and cool
mixture slightly. Using electric mixer, beat eggs, sugar and vanilla in
large bowl until slightly thickened, about 1 minute. Beat in chocolate
mixture. Add flour, baking powder and salt and mix until combined. Stir in
1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with
remaining 2 tablespoons chopped candy. For fudgy consistency, bake until
tester inserted into center comes out with moist batter still attached,
about 27 minutes; for cakelike texture bake until tester inserted into
center comes out with a few moist crumbs attached, about 35 minutes. Cool.
(Can be prepared 1 day ahead. Cover and store at room temperature.) Rewarm
sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce
onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for
another use). Surround each with 3 small scoops of ice cream.

German Ice Cream Torte *

Servings: 12
Ingredients:

PATTI
2 lg Egg whites                          3 c  Whipping cream; whipped
1/4 ts Cream of tartar                     2 tb Cocoa
1/2 c  Sugar                              10 oz Frozen red raspberries;
1 pk Unflavored gelatin                       - thawed and drained
1/4 c  Water; cold                         1 oz Unsweetened chocolate
5    Egg yolks                         1/2 c  Whipping cream; whipped and
2/3 c  Sugar                                    - chilled
6 tb Sherry                             12    Chocolate kisses

Remove rim from a 9′ springform pan. Cut brown paper to fit bottom. Beat
egg whites and cream of tartar until foamy. Slowly beat in superfine sugar,
beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn
off heat. Leave meringue in oven 1 hour with door closed. Remove paper.
Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water
in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and
sherry. Beat over simmering water until thickened. Cool. Fold egg mixture
into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion,
raspberries to another and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even layer of the raspberry
mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To
serve, remove rim and transfer torte to serving plate. Shave unsweetend
chocolate over top and sides of the torte. Ring top of torte with 12 mounds
or rosettes of whipped cream. Top each with candy kiss. Return unwrapped
torte to freezer until 10 minutes before serving. Cut into wedges.

Decadent Ice Cream Cake *

Servings: 6
Ingredients:

PATTI
2 1/4 c  Macaroons; crumbled                 4 tb Chocolate syrup
3 c  Chocolate ice cream;                3 tb Kahlua
- slightly softened                 3 c  Vanilla ice cream; slightly
5    Heath bars; coarsely chopped             - softened

Layer the bottom of an 8′ round springform pan with 1-1/4 cup of the
macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of
the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate
syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with
remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining
crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
Cover and freeze for at least 8 hours or overnught. When ready to serve,
run the blade of a kitchen knife around the edges of the pan, remove the
sides and place the ice cream cake on a serving paltter. Slice and serve.
TIP: Place Heath bars in freezer till frozen. They are then easily broken
with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can
be used instead of macaroons. Different variations of chocolate ice crem,
such as chocolate-almond or others can be used.

Orange Gelatin Dessert

Servings: 8
Ingredients:

1 cn Mandarin Oranges; drained       1 1/3 c  Water; boiling
1 lg Orange Jello                        2 pt Vanilla ice cream; softened

Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stir until
melted. You can either layer oranges and mixture in 6-cup bowl or spread
mix in 9×13′ and put oranges on top. Refrigerate until set.

White Chocolate Ice Cream *

Servings: 1
Ingredients:

PATTI
2 c  Half and half                       4    Eggs
12 oz White chocolate;                1 1/2 c  Sugar
- coarsely chopped                  2 c  Whipping cream

Scald half and half in top of double boiler set over simmering water. Add
chocolate. Reduce heat so water barely simmers and cook until chocolate is
melted, stirring occasionally. Remove from heat. Using electric mixer, beat
eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly
mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to manufacturer’s
instructions. Freeze in covered container at least 4 hours to mellow. If
frozen solid, let ice cream soften slightly in refrigerator before serving.
Makes 2 quarts.

Cinnamon Ice Cream *

Servings: 1
Ingredients:

PATTI
6 c  Half and half                     2 1/2 c  Sugar
1 oz Cinnamon stick in                  12    Egg yolks
- small pieces                      4 c  Whipping cream
1    Vanilla bean; split length               Strawberry; fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean
in heavy large saucepan. Scald over very low heat. Remove from heat, cover
and let stand at room temperature at least 1 hour. Combine sugar and egg
yolks in large bowl of electric mixer and beat at high speed until mixture
forms slowly dissolving ribbon when beaters are lifted. Reheat half and
half over low heat. Gradually beat 2 cups half and half into egg yolk
mixture. Stir yolk mixture into remaining half and half. Cook over low
heat, stirring constantly, until thermometer registers 180~ and custard
coats back of spoon; do not boil. Immediately transfer custard to large
bowl. Cool at least 2 hours. If possible, cover and refrigerate for several
hours or overnight. Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

Almond-snow Fruit Boats *

Servings: 10
Ingredients:

PATTI
4    Apple; unpeeled, thin sliced    1 1/2 c  Powdered sugar; sifted
3    Banana; peeled, thin sliced         4 ts Vanilla
3    Pear; unpeeled, thin sliced       1/4 ts Almond extract
2    Pineapple; fresh (with tops)        2 qt Ice; finely crushed
2    Strawberry; halved, -tops         3/4 c  Almonds; toasted and slivered
1 1/2 lb Grape; halved, seeded             3/4 c  Fresh orange juice
1 pt Kumquat                           1/4 c  Kirsch
1 1/2 c  Whipping cream

Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples
in half. Using curved serrated knife, hollow out pineapple halves, leaving
1/2′ shell (reserve shells and all juice). Discard core. Cut pineapple
into 1/4′ cubes. Transfer to large bowl. Add sliced fruit* and toss
lightly. Cover and refrigerate up to 2 hours.
For ice cream: Blend cream, powdered sugar and extracts in large bowl.
Gradually fold in ice (or fresh clean snow) until mixture is consistency
of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend
in orange juice and kirsch. Spoon fruit into pineapple shells. Top with
ice cream. Serve immediately.
*Can substitute any fresh seasonal fruit and combination of purple and
green grapes and red and green apples.

Jello Ice Cream Pies

Servings: 8
Ingredients:

1 pt Ice cream                           8 oz Fruit; frozen w/syrup
4 oz Jello; small package                1 c  Water; hot

Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir
until disolved. Then blend in fruit. Pour into a pie shell and refrigerate
until set. You can do so many combos.