Recipe: Chocolate Evil
May. 9th, 2015 13:59![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI'm not saying you're gonna go up in a puff of smoke if you touch this stuff, but it does appear to be a cross between pure evil and total crack. You have been warned.
Chocolate Evil
(yield: about 1 quart)
Ingredients:
1 12oz bag of dark chocolate chips (I recommend high-quality, like Guittard, at least 60% cacao)
12oz heavy cream
1 tsp vanilla
2 egg whites
1 1/3 cups sugar
1/3 cup water
pinch of salt
Put the chocolate chips and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat, until the chips are all soft and you can stir it into a smooth ganache. Set it aside to cool to body temperature. (Alternately, heat it in a bowl over boiling water, it takes about the same amount of time.) Add the vanilla once the chocolate is cool enough to touch.
Heat the sugar, water, and salt in a small saucepan, stirring until the sugar is dissolved. Allow it to boil for two minutes. While that is boiling, beat the egg whites with a mixer until they form soft peaks. (If they're slow, you can turn the syrup off and let it stand while you finish off the egg whites.)
Reduce the mixer speed to medium and add the sugar syrup in a thin, steady stream near the edge of the bowl (hitting the whisk makes for a mess). The whites will double in volume. Keep the mixer on medium until the whites cool to body temperature, about five minutes. Turn off the mixer.
By this time the ganache should be between body temperature and room temperature. With a rubber spatula, fold the ganache gently into the egg white mixture. Be sure to get the edges and bottom of the bowl. Pour it into containers (I recommend plastic ziploc trays or screw-top widemouth storage containers) and place in the freezer. Chill for at least five hours. Serve sparingly, it's very rich.
Chocolate Evil
(yield: about 1 quart)
Ingredients:
1 12oz bag of dark chocolate chips (I recommend high-quality, like Guittard, at least 60% cacao)
12oz heavy cream
1 tsp vanilla
2 egg whites
1 1/3 cups sugar
1/3 cup water
pinch of salt
Put the chocolate chips and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat, until the chips are all soft and you can stir it into a smooth ganache. Set it aside to cool to body temperature. (Alternately, heat it in a bowl over boiling water, it takes about the same amount of time.) Add the vanilla once the chocolate is cool enough to touch.
Heat the sugar, water, and salt in a small saucepan, stirring until the sugar is dissolved. Allow it to boil for two minutes. While that is boiling, beat the egg whites with a mixer until they form soft peaks. (If they're slow, you can turn the syrup off and let it stand while you finish off the egg whites.)
Reduce the mixer speed to medium and add the sugar syrup in a thin, steady stream near the edge of the bowl (hitting the whisk makes for a mess). The whites will double in volume. Keep the mixer on medium until the whites cool to body temperature, about five minutes. Turn off the mixer.
By this time the ganache should be between body temperature and room temperature. With a rubber spatula, fold the ganache gently into the egg white mixture. Be sure to get the edges and bottom of the bowl. Pour it into containers (I recommend plastic ziploc trays or screw-top widemouth storage containers) and place in the freezer. Chill for at least five hours. Serve sparingly, it's very rich.
