Dessert Ideas?!
Answers: My husband has been deployed to Iraq for the past 15 months, he comes home next week .He said the first thing he wanted (besides me lol) was a hot bath and a good homemade dinner...So I'm going to run him a nice hot bubble bath and then cook him a dinner of his favorites delmonico steak, steamed brussel sprouts and fettucini with olive oil and garlic...my question is what kind of dessert should I make ... he loves ANYTHING chocolate
why dont u try a triple chocolate cake.... u can get the recipe on net very easily.... it is a chocolate with a nice creamy chocolate filling and a nice chocolate poured icing.....
u can serve it alongside a scoop of vanilla icecream... iam sure he will love it...
U should treat him with a classic dessert.... something he will miss there..... wts best than a triple chocolate cake...:))that to for a true chocolate lover???
i have seen a vegan recipe in a site... will send u that... it also has a video....:) u can always alter it :)
www.veginity.com
check this one too of an award winning chocolate cake recipe..
http://www.chocolate.com/articles/an-awa...
http://www.ghirardelli.com/about/special...
enjoy!
A bathtub of chocolate with you in it.
Im so happy for you that your husband is coming home. I would stick with the classic chocolate cake and frosting.
Chocolate Mousse-perfect!!
Chocolate Mousse Chocolate mousse is as traditional as it is versatile, and it may be served in many unique ways. Whether piped inside delicate pastry shells, hollowed fruits or served in elegant glassware, chocolate mousse is a favorite dessert of many, from those who enjoy simple desserts to "chocoholics."
Directions
Combine the egg yolks with the brandy and 1 Tbsp of the sugar in the top of a double boiler or a stainless-steel bowl set over simmering water. Whisk until the mixture is very warm, about 110 degrees F, 6-8 minutes.
Add the melted chocolate. Remove from the heat and whip with a handheld mixer on high speed until cool.
In another bowl, combine the egg white with the remaining 1 Tbsp sugar and whisk until it holds a medium peak when the whisk is turned upright.
In another bowl, whip the cream until it holds soft peaks when the whisk is turned upright.
Add one-third of the egg whites to the chocolate mixture, and gently fold until incorporated. Fold in the remaining egg whites, then fold in the whipped cream until just blended.
Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving.
Ingredients
Makes four servings
two large egg yolks plus one large egg white
one and one-half Tbsp brandy
two Tbsp sugar (divided use)
three-quarter cup coarsely chopped bittersweet chocolate, melted
one-half cup heavy cream
This is heaven!
Hope this helps. Thank your husband for me!
Soldiers Easy Fudge Recipe
12 oz semi-sweet chocolate chips
1 oz unsweetened chocolate square
1 can Eagle Brand Sweetened and Condensed milk
1 tsp vanilla
1 cup chopped nuts (optional)
In a saucepan over low/medium heat, melt together chocolate and condensed milk. When completely melted together, about 5 minutes, add vanilla and then nuts. Pour into buttered square pan and chill about 2 hours. Keeps well for long periods if you can resist eating it.
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chocolate bread pudding with walnuts and chocolate chips
Servings: Makes 6 servings.
4 cups 1-inch cubes egg bread with crust (about 6 ounces)
1 1/4 cups semisweet or bittersweet chocolate chips, divided
1/2 cup walnuts, toasted, broken into 1/2-inch pieces
1 cup heavy whipping cream, divided
1 cup half and half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk
1/2 cup sugar
Lightly sweetened whipped cream
Preparation
Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.
Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes.
Top warm puddings with whipped cream and serve.