Recipes

Makes about 30 truffles

Ingredients

½ cup heavy cream
¼ cup bacon, chopped super fine
8 ounces semisweet or bittersweet dark chocolate, chopped
Black Volcanic Salt for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream and bacon to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with salt. Place in refrigerator overnight.

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
¼ cup coconut milk
2 tablespoons caramel
1 tablespoon honey
8 ounces semisweet or bittersweet dark chocolate, chopped
Toasted Coconut for Dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, coconut milk,caramel and honey to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and roll in toasted coconut. Place in refrigerator overnight.

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon curry powder
½ teaspoon fresh chili, chopped superfine
1 tablespoon honey
½ cup stone fresh mango puree or chopped ripe mango
8 ounces semisweet or bittersweet dark chocolate, chopped
Sweet curry Powder for dusting (*3 teaspoon curry powder mixed with ¼ cup powdered sugar)

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, curry powder, fresh chili, honey and mango, to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle Sweet curry powder. Place in the refrigerator overnight.

Makes about 30 truffles

Ingredients

½ cup heavy cream
½ teaspoon fresh ginger, grated
1 tablespoon brown sugar
¼ cup fresh plums, chopped
2 tablespoons sake
8 ounces semisweet or bittersweet chocolate, chopped
Black sesame seeds for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, ginger, brown sugar and fresh plums to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with sesame seeds. Place in refrigerator overnight.

Makes 3 cups ice cream and ¾ cups of each sauce

INGREDIENTS

2 cups whole milk
1 cup heavy cream
1 cup dulce de leche
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
½ cup almonds, toasted and chopped
½ cup fresh strawberries, chopped

DIRECTIONS

In a medium sauce pan bring the milk, yolks, and the cream to a boil and remove from heat. Whisk in the dulce de leche until melted and fully incorporated. Add vanilla, salt and almonds. Mix well and then gently fold in the strawberries. Process in an ice cream maker using instructions.

Mexican Chocolate Sauce

Makes ¾ cup

INGREDIENTS

½ cup (4 ounces) of dark semisweet chocolate, shaved or chopped
¼ cup heavy cream
1 teaspoon cinnamon, freshly grated
1 teaspoon cayenne pepper

DIRECTIONS

In a small sauce pan combine all ingredients and bring to a boil. Reduce heat to simmer and whisk continuously for a few minutes until all chocolate is melted. Drizzle over ice cream.

Jalapeño-Strawberry Sauce

Makes ¾ cup

INGREDIENTS

½ cup fresh strawberries, chopped
1 tablespoon jalapeño, deseeded and chopped super fine
2 tablespoons water
2 tablespoons honey

DIRECTIONS

Place all ingredients in a blender and process until smooth. Serve over ice cream.

Makes 12 peanut butter cups

INGREDIENTS

12 ounces semisweet chocolate, chopped
1 cup peanut butter
2 tablespoons sugar
1 teaspoon salt
Maldon Salt

DIRECTIONS

Cut some cupcake liners so that they are about half their normal size, and place into muffin tins. Heat chocolate in double boiler (sauce pan with water and a metal bowl on top). Spoon some of the melted chocolate into the lined muffin tins. Using a small spoon, move the chocolate so ti coats all over the cupcake liner and is even and up the sides as well. Place in refrigerator until chocolate hardens. Mix the peanut butter, sugar, and salt in a bowl until well mixed. Spoon mixture into the cups, filling them up to the lined paper and making sure they are even. Reheat the chocolate, and spoon over the peanut butter, spreading it evenly over the top. Sprinkle with Maldon salt, and refrigerate about 2 to 4 hours until firm.

© Recipe Property of Ger-Nis

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons orange zest
1 teaspoon fresh ginger, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the cream, vanilla, orange zest, and ginger to a simmer, take about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate and let sit for about 1 minute. Stir until smooth, and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in the refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup dried cherries, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and dried cherries to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Makes 1 cake

INGREDIENTS

For cake

2 cups all-purpose flour
1 cup cocoa powder
1½ tablespoons baking soda
½ teaspoon salt
½ cup butter, softened
1 cup brown sugar, packed
1 cup sugar
1½ tablespoons vanilla extract
3 eggs
1½ cups buttermilk

For frosting

2 cups heavy cream
½ cup confectioners’ sugar
¹⁄₈ teaspoon salt
1 pound semisweet chocolate, roughly chopped

DIRECTIONS

For cake

Preheat the oven to 350°F. Prepare 3 baking pans by buttering and lining pan with parchment paper.
Sift flour, cocoa, salt, and baking soda together. Set aside.
If using a Kitchen Aid mixer or hand held mixer, beat butter and sugars until blended and pale brown in color, approximately 5 minutes on medium high (if mixing by hand, just mix until incorporated).
Reduce speed, add eggs one at a time, beating after each addition.
Divide batter into three prepared pans, and bake for 30 to 35 minutes or until a toothpick is inserted and comes out clean.

For frosting

In a large saucepan, bring heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat, and add bittersweet chocolate, and let stand without stirring, 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

© Recipe Property of Shawona Jones

INGREDIENTS

1 pound semisweet chocolate
4 cups heavy cream

DIRECTIONS

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

© Recipe Property of Shawona Jones