CHOCLAT SIN #22

SOME MAY NOT consider this to be a chocolate dessert.  But I think that the addition of a bit of chocolate elevates the taste of this Raspberry Mousse.  It's the contrast that does it.  Of course if you want to rush things, you can dip a raspberry into melted chocolate, and try the recipe some other time.


RASPBERRY MOUSSE/ CHOCOLATE SAUCE

Mousse:

1 envelope unflavored gelatin
2 cups frozen or fresh raspberries
1/2 cup sugar
1  1/2 cups heavy cream
1 tsp. vanilla

Sauce:
6 oz. semisweet chocolate, chopped

1.  In a bowl, mix gelatin into 3 tbls. cold water.  Let dissolve.
2.  Combine raspberries and sugar in saucepan.  Cook over medium/ low heat, stirring until sugar dissolves.  Stir in gelatin until blended and pour into a bowl.  Set aside to cool.
3.  Combine cream and vanilla in large bowl.  Whip to soft peaks.  Gently fold in raspberry mix.  Spoon into dessert dishes.  Cover with plastic wrap, refrigerate at least 2 hrs. until set.
4.  Sauce:  Combine chocolate and 3 tbls. water.  Microwave on high, about 1 min., till melted.  Whisk till smooth.  Cool slightly, then spoon over mousse.  Seves 6.  Decorate with some raspberries/ and or whipped cream.

A nice, light bodied red dessert wine would go very well with this. 


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CHOCLAT SIN.. #12

IT'S NOT AS IF I RUSHED TO MAKE THIS LUSCIOUS DESSERT the second I layed eyes on it. I sort of spiritually absorbed it first. I liked the simplicity, the "no fuss" look of it.. and to call a pie "silk".... really appealed to me. Delighted when I stopped meditating on it and finally made it!

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CHOCOLATE SILK PIE

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7 ounces chocolate sandwich cookies (about 17 cookies)

4 tbls. unsalted butter, melted

2 cups heavy cream

6 ounces semisweet chocolate, chopped

2 cups miniature marshmallows

3 tbls. sifted unsweetened cocoa powder

1 tbls. sugar

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Preheat oven to 350 deg.F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9 inch pie pan. Chill for 15 minutes. Bake until set, 10 to 15 minutes. cool on a wire rack.

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In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.

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Whip 1 cup cream until soft peaks form. Add cocoa, beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture. Gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell, smooth top. Chill and set at least 2 hours. Whip remaining cream with sugar and serve with pie. 8 servings.

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If you'd like to drink a wine with this I suggest a light bodied red dessert wine such as Sandeman Porto Ruby.

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CHOCLAT SIN..#7

WINE AND CHOCOLATE? HEAVEN...

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Some say the chocolate, whether a chunk, a truffle, or a souffle', shouldn't be sweeter than the wine, that there should be a sensuous tug of war, but ultimately a balance and that the darker the chocolate, the more likely you will want to pair it with red wine. A bite, a swirl of the glass, a sip. If the chocolate seems to emerge from a dark tunnel, the wine should go deep too. Don't stop to smell the roses, stop to sniff the wine.

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Zinfandel, which is at times like a dessert itself, is a good choice for your sweet tooth, for chocolate. Sweet dreams. How about a Chocolate Cheese Cake with a Sparkling Rose'? Or a sliver of Chocolate Pecan Pie with a Tawny Port. Leave room for seconds. And think about this for a moment...Chocolate Souffle' with raspberries, sauce or whole, and your favorite Sauvignon Blanc or Chenin Blanc.

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A bit of something luscious is necessary every once in a while. Then we will have no regrets....

just a good memory to take to Heaven!

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