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Feb. 14th, 2012 07:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffChocolate Decadence Deception
1 cup Karo light corn syrup, divided
16 ounces semisweet chocolate
1/2 cup butter
2 cups heavy cream, divided
3 egg yolks
1/4 cup confectioners' sugar
1 teaspoon vanilla
1 10-ounce package frozen raspberries, thawed
1. Line a 9 x 5 x 3-inch loaf pan with plastic wrap. In a large saucepan, stir 1/2 cup Karo, chocolate and butter over medium heat until melted.
2. In a small bowl, mix 1/2 cup of the cream with the egg yolks; add to the chocolate mixture. Cook 3 minutes over medium heat, stirring constantly; cool to room temperature.
3. Separately, beat the remaining 1 1/2 cups of cream, sugar and vanilla at medium speed until soft peaks form. Fold into the chocolate mixture until just combined. Pour into loaf pan; cover with plastic wrap. Refrigerate overnight or chill in the freezer for 3 hours.
4. For sauce, puree raspberries; strain to remove seeds. Stir in the remaining 1/2 cup of Karo. Serve over Chocolate Decadence.
For a professional touch, decorate your pie plate with a swirl of corn syrup and top with cinnamon or colored sugar. Tap plate to remove excess.
Some tips that will help you make this entertainment season a breeze:
* Be sure to have staple baking ingredients such as sugar, flour, Argo corn starch, corn syrup and margarine on hand.
* To help your holiday pies and cakes stay put, add a dab of corn syrup to the plate to keep the dessert in place.
* Mix corn syrup with crushed fruit or preserves to make an easy and delicious topping on ice cream, cakes and pancakes.
* Use parchment paper when baking on cookie sheets to keep your clean-up to a minimum.
The deception of this delicious chocolate dessert is that guests won't know it's so easy to make.
1 cup Karo light corn syrup, divided
16 ounces semisweet chocolate
1/2 cup butter
2 cups heavy cream, divided
3 egg yolks
1/4 cup confectioners' sugar
1 teaspoon vanilla
1 10-ounce package frozen raspberries, thawed
1. Line a 9 x 5 x 3-inch loaf pan with plastic wrap. In a large saucepan, stir 1/2 cup Karo, chocolate and butter over medium heat until melted.
2. In a small bowl, mix 1/2 cup of the cream with the egg yolks; add to the chocolate mixture. Cook 3 minutes over medium heat, stirring constantly; cool to room temperature.
3. Separately, beat the remaining 1 1/2 cups of cream, sugar and vanilla at medium speed until soft peaks form. Fold into the chocolate mixture until just combined. Pour into loaf pan; cover with plastic wrap. Refrigerate overnight or chill in the freezer for 3 hours.
4. For sauce, puree raspberries; strain to remove seeds. Stir in the remaining 1/2 cup of Karo. Serve over Chocolate Decadence.
For a professional touch, decorate your pie plate with a swirl of corn syrup and top with cinnamon or colored sugar. Tap plate to remove excess.
Some tips that will help you make this entertainment season a breeze:
* Be sure to have staple baking ingredients such as sugar, flour, Argo corn starch, corn syrup and margarine on hand.
* To help your holiday pies and cakes stay put, add a dab of corn syrup to the plate to keep the dessert in place.
* Mix corn syrup with crushed fruit or preserves to make an easy and delicious topping on ice cream, cakes and pancakes.
* Use parchment paper when baking on cookie sheets to keep your clean-up to a minimum.
The deception of this delicious chocolate dessert is that guests won't know it's so easy to make.
