Tuesday, November 24, 2009
More Chocolate Desserts for Thanksgiving
More Chocolate Desserts for Thanksgiving.
So now you have the Chocolate Turkey Rub and the White Chocolate Mashed Potatoes for Thanksgiving dinner. I've posted several pumpkin + chocolate desserts, too. Here are a few more last minute possibilities for including chocolate at your Thanksgiving table.
Flourless Chocolate Cake. This is always great . Add a dollop of whipped cream or some pure vanilla ice-cream.
Susan Shea mentioned a Chocolate Pavlova when she saw the Chocolate Caramel Trifle yesterday. A Pavlova is basically a meringue, so it shouldn't be too difficult. Here's Martha Stewart's recipe for Chocolate Pavlova. I would add strawberries or raspberries and blueberries in addition to the whipped cream and chocolate curls on top, but it's your choice. I just think it looks more festive!
FOR THE MERINGUE
4 large egg whites, room temperature
1/4 cup dark-brown sugar
3/4 cup superfine sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
2 tablespoons Dutch-process unsweetened cocoa powder
1 1/4 cups heavy cream, whipped to soft peaks
Milk-Chocolate Curls, for garnish (optional)
Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.