Chocolate

Servings:
2 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup sugar
  • 2 cup milk
  • 1 cup cocoa powder, sifted
  • 3 1/2 ounce bittersweet chocolate, chopped
  • 4 egg yolks, beaten lightly

STEP BY STEP:

  1. Cook 1/4 cup sugar in a heavy saucepan, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown
  2. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking, caramel will harden. Cool pan about 5 minutes and return to heat
  3. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm
  4. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring, and remove from heat
  5. Using an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale, in another bowl
  6. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 degree F
  7. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.

Agnes’s Mocha Velvet Pie

Servings:
1 Serving

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 pie shell (@ 8-inch)
    Pie Filling: 
  • 1 1/2 tbsp instant coffee grounds
  • 1/2 cup butter
  • 1/2 cup cream for whipping
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 square unsweetned chocolate — melted
  • 2 eggs

STEP BY STEP:

  1. Prepare 8-inch pastry shell.
  2. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.
  3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.
  4. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you’ll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.)
  5. Turn into baked pastry shell; chill 1 – 2 hours. Just before serving, whip cream and garnish pie.