Chocolate Hazelnut Cake with Peaches and Cream: Peaches and Cream Day: Retro Ad and Recipe

It's Peaches and Cream Day. Peaches may not be ripe in your area, so bookmark this Retro recipe for later in the summer. We have fresh peaches here in California, so I'm making this now! Try this Retro recipe for Chocolate Hazelnut Cake with Peaches and Cream. It's Gluten-Free!! You'll love it.

Chocolate Hazelnut Cake with Peaches and Cream

Ingredients
7 ounces whole hazelnuts with skins
5 eggs
2/3 cup plus 2 teaspoons sugar
4 1/2 ounces dark chocolate (75-80%)
1 cup heavy cream
1/2 teaspoon vanilla extract
3-5 ripe peaches
1/2 cup apricot preserves

Directions
Preheat oven to 400 degrees F.
Line bottom of 10-inch cake pan with parchment paper and grease sides.
Chop hazelnuts coarsely in food processor using pulse. Set aside. Separate eggs. Beat yolks with 1 cup sugar until pale and fluffy.
In separate bowl beat egg whites until they stand in stiff peaks.
Melt the chocolate over very low heat on stove. Add to egg yolk mixture in slow steady stream and mix well.
Fold in chopped nuts, then fold in egg whites.
Pour batter into prepared pan and even out with a spatula.
Bake in preheated oven for 30 minutes. Loosen sides and unmold upside down onto cake rack and let cool slightly. Carefully remove parchment.
Let cool completely.
Whip cream until it stands in stiff peaks adding 2 teapoons sugar and vanilla extract.
Place cake with the flat side up on cake plate. Evenly spread whipped cream over cake.
If peaches are very ripe, remove peel with small pointy knife. Otherwise, make "X" on bottom of each peach and blanch for 1 to 2 minutes, then remove skin.
Cut peaches into thick even slices.
Strain apricot preserves and warm them over very low heat in small saucepan.
Dip each peach slice in the preserves, then arrange slices on cake.
Refrigerate until serving.

CHOCOLATE WHIPPED CREAM: MILK, DARK, & WHITE: National Whipped Cream Day!

Today is National Whipped Cream Day. I've posted many recipes that call for whipped cream including chocolate whipped cream for National Cream Puff Day. Today I have three recipes for Chocolate Whipped Cream -- milk, dark, and white.

Chocolate Whipped Cream is terrific to add to desserts, fill cream puffs, and even add to your coffee. There are so many creative uses. Whipped Cream is easy to make, and it's delicious. You can use it as an icing or filling. You can use it with just about anything you would use regular whipped cream for, including Chocolate Strawberry Short Cake!

The first recipe for Milk Chocolate Whipped Cream is from Martha Stewart. Martha uses chocolate whipped cream for the filling of chocolate sandwich cookies. Fabulous! I love these Chocolate Sandwich Cookies with Chocolate Whipped Cream, and you can use any chocolate cookie recipe!

The second Chocolate Whipped Cream Recipe uses a lot more chocolate, and it's dark chocolate. Which chocolate you choose depends on what you like and what you have.

The third Chocolate Whipped Cream is from the Queen of Chocolate, Alice Medrich. It's for White Chocolate Whipped Cream. Of course, Medrich has great recipes for Dark and Milk chocolate, too, so check out her recipes online and in her many cookbooks.

The Retro Advertisement is for Reddi-Wip! Don't use a can if you have the ingredients and time to make your own. It's so much better!

Photo: Martha Stewart

1. CHOCOLATE WHIPPED CREAM  
(from Martha Stewart)

Ingredients
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 Tbsp sugar

Directions
Place chocolate in medium bowl; set aside.
Heat sugar and 1 cup cream in small saucepan over medium heat. Cook until sugar has dissolved.
Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
Transfer chocolate mixture to electric mixer fitted with whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.

How easy is that?

2. DARK CHOCOLATE WHIPPED CREAM (from Sherry Yard)

I really love this recipe from Sherry Yard for Chocolate Whipped Cream. It's definitely more of a rich whipped ganache, but then isn't that what it's all about? Sherry Yard was the executive pastry chef at Wolfgang Puck's Spago in Beverly Hills and shared this recipe on Cookin' with Good Morning America (December 25, 2003). It's also in in her book Secrets of Baking: Simple Techniques for Sophisticated Desserts.

Ingredients
8 ounces bittersweet chocolate
2 cups heavy cream
1 Tbsp sugar

Directions
Using serrated knife, finely chop the chocolate into 1/4 inch pieces and place in medium heatproof bowl.
Bring cream and sugar to boil in small saucepan over medium heat. Immediately pour hot cream over chopped chocolate. Tap bowl on counter to settle chocolate into cream, then let sit for 1 minute.
Using rubber spatula, slowly stir in circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes.
Pour ganache into medium container, cover, and refrigerate for 4 hours or overnight. It should be consistency of peanut butter.
Once ganache has chilled, transfer to large bowl. Using balloon whisk, whip ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift whisk out of cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if cream doesn't seem firm enough. It will have consistency of mustard but will solidify more after it sets in the refrigerator. You can also use a hand mixer.
Use this cream immediately to fill pastries, tarts, and cakes. After dessert is filled, refrigerate for about 1 hour to set the Chocolate Whipped Cream.

3. White Chocolate Whipped Cream from Alice Medrich

Ingredients
4 ounces white chocolate, finely chopped
3/4 cup heavy cream
3 Tbsp water
A pinch or two of salt (optional)

Directions
Put chocolate in medium bowl.
Bring cream and water to simmer in saucepan and pour over chocolate. Let stand for 30 seconds, then stir well.
Let stand for 15 minutes to finish melting chocolate, then stir again until every last bit of chocolate is melted into cream. Let cool. Taste and add salt, if desired.
Cover and refrigerate for at least several hours, or until completely chilled.
To serve, whip the cream with electric mixer until it holds a shape.
Use immediately or refrigerate until needed.

And, as always, your final product will only be as good as your ingredients. Use the best. Here's one of my favorite whipping creams!

PEACHES & CREAM BROWNIE MUD PIE: Peaches & Cream Day

Today is Peaches & Cream Day. Fresh peaches are in the market now, so it's a great time to celebrate this holiday! To add chocolate to Peaches & Cream Day, you can always cover some fresh halves with dark chocolate and serve with whipped cream. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some great recipes on various food sites. I love this one!

PEACHES & CREAM BROWNIE MUD PIE

Ingredients 

Brownie 

1/2 cup sugar 
1/4 cup Land O Lakes® Butter, softened 
1 (1-ounce) square unsweetened baking chocolate, melted 
1 large Egg 
1/2 cup all-purpose flour 
1/4 teaspoon baking powder 

Filling 

1 cup thick chocolate fudge ice cream topping 
1 quart peach ice cream, slightly softened 
Garnish 
Thick chocolate fudge ice cream topping, and peach slices
Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside. 

DIRECTIONS

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour. 

Spread ice cream topping over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.  

Cut into wedges while frozen. Possible: Drizzle each serving with ice cream topping and garnish with peaches.

ESPRESSO WHIPPED CREAM: 2 Recipes for National Whipped Cream Day

Today is Whipped Cream Day! I've posted lots of recipes for Whipped Cream over the years. My blog is only 15 years old, but whipped cream has been around since the 16th century. It appeared in recipes that date back to 1549 in Italy and 1604 in France. It was first called whipped cream in 1673, according to the Oxford English Dictionary. And, there is a record of crème fouettée—whipped cream-- in a French recipe book from 1629.

So for Whipped Cream Day, here are two great and easy recipes for Espresso Whipped Cream. It's so versatile. I like it on cakes and cupcakes, brownies, puddings, and in my coffee and hot cocoa! Stuff some profiteroles or cream puffs. Put in in or on your crepes! Add to drinks such as Mudslides and Irish Coffee. Use it as a dip for berries and cookies.Whip some up today! It's so easy! Chocolate and Espresso Whipped Cream: Yes!

***

1. Espresso Whipped Cream made with coffee extract

1 cup heavy whipping cream 
2 tsp sugar 
1 tsp pure coffee extract  (I use Nielsen-Massey)

In chilled bowl, combine all ingredients, and whip with an electric mixer until fluffy. 

***

2. Espresso Whipped Cream made with instant espresso powder

2 cups heavy whipping cream 
1/3 cup powdered sugar
1 Tbsp instant espresso powder

Put cream in large bowl and beat on medium speed with electric mixer for about a minute (until starts to thicken) Add powdered sugar and espresso powder. Beat on high speed and beat for 1-2 minutes until whipped cream forms stiff peaks.

CHOCOLATE CREAM PUFFS: National Cream Puff Day

Today is National Cream Puff Day. Cream Puffs are one of the easiest pastries to make, and incredibly versatile. You can stuff them, top them, add flavoring to the choux, and really change them up in so many different ways! For example, during the holidays, you can make a Croquembuche, a pyramid of cream puffs drizzled with chocolate or spun sugar.

A Cream Puff is just a baked puffed shell of choux pastry. In spite of the Betty Crocker Vintage Ads from the 1950s for Cream Puff mixes displayed below, they're really simple to make from scratch. Following is an easy basic recipe for Cream Puffs and Chocolate Cream, as well as a recipe for non-traditional Chocolate Cream Puffs.

CREAM PUFFS

Ingredients
1/2 cup unsalted butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour (some people use bread flour and that will really give these a different taste and texture, give it a try)
4 eggs

Directions
Preheat oven to 425.
In large pot, bring water and butter to rolling boil.
Stir in flour and salt until mixture forms a ball. Transfer dough to large mixing bowl.
Using wooden spoon or mixer, beat in eggs one at time, mixing well after each.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake for 20 to 25 minutes in preheated oven, until golden brown. Centers should be dry.
When the shells are cool, split and fill.
How easy is that!

Chocolate Cream Filling

Ingredients  14 ounces dark chocolate (65-85% cacao), finely chopped
2 cups heavy cream
1/4 cup sugar  Directions

Place chocolate in top pot of double boiler over simmering water in lower pot (or in a saucepan over another saucepan that has simmering water). Stir just until chocolate melts, then remove from heat.
Pour cream into bowl. Using electric mixer set on high speed, beat until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
Pour all of melted chocolate into whipped cream quickly, continue to mix on high speed until evenly combined, about 1 minute.
Place chocolate cream in clean pastry bag fitted with 1/2-inch plain tip. Pipe into bottoms of cooled cream puffs. Replace tops on filled bottoms and serve immediately. Alternatively, spoon cream onto bottoms being careful not to put too much. Of course, it looks pretty when it's piped!

***

Or you can make Chocolate Cream Puffs. The following recipe adds cocoa to a traditional cream puff (choux) recipe. Stuff with sweetened whipped cream. You don't need to add the sugar in the cream puff recipe, but I find the chocolate cream puffs taste a little better since there's no sugar in the cocoa. Of course, you could try this recipe with sweetened cocoa. Let me know what you think if you do that.

CHOCOLATE CREAM PUFFS

Ingredients
1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
3 Tbsp cocoa
2 Tbsp sugar
4 eggs

Directions
Preheat Oven to 400.
Combine flour, cocoa, and sugar in small bowl.
In heavy saucepan over medium heat, bring water, butter, and salt to a boil.
Stir in flour, cocoa, sugar mixture, until smooth ball forms. Remove from heat and let stand 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Drop by heaping tablespoonfuls (golf ball size), 3 inches apart onto greased (or parchment lined) baking sheets.
Bake (in middle of oven) at 400 degrees F for 30-35 minutes or until set and browned.
Remove to wire racks. Let cool before splitting.
Cool puffs completely before filling with Whipped Cream, Ice Cream, or whatever!

STRAWBERRY CHOCOLATE FOOL: National Strawberries and Cream Day!

Today is National Strawberries and Cream Day. To celebrate, you can always have some lovely fresh strawberries with cream or whipped cream, but you can also take it up a notch without much extra work. 

Strawberry Chocolate Fool is one of the easiest desserts to assemble and just perfect with all the fresh strawberries in the market right now. What's great about this dessert is that there are only really three ingredients--and I usually have them in the pantry and fridge -- Chocolate, Strawberries, and Cream. Ok, you can add a bit of salt and vanilla, but you don't have to.

What's a Fool you ask? It's a classic British dessert of fruit and whipped cream, and it's perfect for the warm summer weather. The word fool actually comes from the French word fouler which means to crush. You crush the strawberries! Then you whip the cream and add some chopped chocolate. It's kind of like a mousse. Want to elevate your presentation? Serve this Strawberry Chocolate Fool in clear individual containers such as wine glasses--either stemmed or short. Another serving option would be to serve in short clear mason jars. I have tons of those! 

STRAWBERRY CHOCOLATE FOOL

Ingredients
2 ounces dark chocolate, chopped finely
2 cups fresh sweet strawberries, sliced
1/4 cup sugar
1 tsp pure vanilla (optional)
Pinch of salt
3/4 cup heavy whipping cream

Directions
Put sliced strawberries in bowl (save some for layers and garnish). Add sugar, vanilla, and salt. Mash berries and chill for 30 minutes.
Whip cream to stiff peaks. Fold chilled strawberry mixture and chopped chocolate into whipped cream.
Spoon into serving dishes, alternating layers with remaining chopped strawberries. Garnish with chopped chocolate and a strawberry.

CHOCOLATE WHIPPED CREAM: MILK, DARK, & WHITE: National Whipped Cream Day!

Today is National Whipped Cream Day. I've posted many recipes that call for whipped cream including chocolate whipped cream for National Cream Puff Day. Today I have three recipes for Chocolate Whipped Cream -- milk, dark, and white.

Chocolate Whipped Cream is terrific to add to desserts, fill cream puffs, and even add to your coffee. There are so many creative uses. Whipped Cream is easy to make, and it's delicious. You can use it as an icing or filling. You can use it with just about anything you would use regular whipped cream for, including Chocolate Strawberry Short Cake!

The first recipe for Milk Chocolate Whipped Cream is from Martha Stewart. Martha uses chocolate whipped cream for the filling of chocolate sandwich cookies. Fabulous! I love these Chocolate Sandwich Cookies with Chocolate Whipped Cream, and you can use any chocolate cookie recipe!

The second Chocolate Whipped Cream Recipe uses a lot more chocolate, and it's dark chocolate. Which chocolate you choose depends on what you like and what you have.

The third Chocolate Whipped Cream is from the Queen of Chocolate, Alice Medrich. It's for White Chocolate Whipped Cream. Of course, Medrich has great recipes for Dark and Milk chocolate, too, so check out her recipes online and in her many cookbooks.

The Retro Advertisement is for Reddi-Wip! Don't use a can if you have the ingredients and time to make your own. It's so much better!

Photo: Martha Stewart

1. CHOCOLATE WHIPPED CREAM  
(from Martha Stewart)

Ingredients
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 Tbsp sugar

Directions
Place chocolate in medium bowl; set aside.
Heat sugar and 1 cup cream in small saucepan over medium heat. Cook until sugar has dissolved.
Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
Transfer chocolate mixture to electric mixer fitted with whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.

How easy is that?

2. DARK CHOCOLATE WHIPPED CREAM (from Sherry Yard)

I really love this recipe from Sherry Yard for Chocolate Whipped Cream. It's definitely more of a rich whipped ganache, but then isn't that what it's all about? Sherry Yard was the executive pastry chef at Wolfgang Puck's Spago in Beverly Hills and shared this recipe on Cookin' with Good Morning America (December 25, 2003). It's also in in her book Secrets of Baking: Simple Techniques for Sophisticated Desserts.

Ingredients
8 ounces bittersweet chocolate
2 cups heavy cream
1 Tbsp sugar

Directions
Using serrated knife, finely chop the chocolate into 1/4 inch pieces and place in medium heatproof bowl.
Bring cream and sugar to boil in small saucepan over medium heat. Immediately pour hot cream over chopped chocolate. Tap bowl on counter to settle chocolate into cream, then let sit for 1 minute.
Using rubber spatula, slowly stir in circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes.
Pour ganache into medium container, cover, and refrigerate for 4 hours or overnight. It should be consistency of peanut butter.
Once ganache has chilled, transfer to large bowl. Using balloon whisk, whip ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift whisk out of cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if cream doesn't seem firm enough. It will have consistency of mustard but will solidify more after it sets in the refrigerator. You can also use a hand mixer.
Use this cream immediately to fill pastries, tarts, and cakes. After dessert is filled, refrigerate for about 1 hour to set the Chocolate Whipped Cream.

3. White Chocolate Whipped Cream from Alice Medrich

Ingredients
4 ounces white chocolate, finely chopped
3/4 cup heavy cream
3 Tbsp water
A pinch or two of salt (optional)

Directions
Put chocolate in medium bowl.
Bring cream and water to simmer in saucepan and pour over chocolate. Let stand for 30 seconds, then stir well.
Let stand for 15 minutes to finish melting chocolate, then stir again until every last bit of chocolate is melted into cream. Let cool. Taste and add salt, if desired.
Cover and refrigerate for at least several hours, or until completely chilled.
To serve, whip the cream with electric mixer until it holds a shape.
Use immediately or refrigerate until needed.

And, as always, your final product will only be as good as your ingredients. Use the best. Here's one of my favorite whipping creams!

CHOCOLATE CREAM PUFFS: National Cream Puff Day

Today is National Cream Puff Day. Cream Puffs are one of the easiest pastries to make, and incredibly versatile. You can stuff them, top them, add flavoring to the choux, and really change them up in so many different ways! For example, during the holidays, you can make a Croquembuche, a pyramid of cream puffs drizzled with chocolate or spun sugar. You can stuff Cream Puffs with all manner of sweet and savory fillings.

A Cream Puff is just a baked puffed shell of choux pastry. In spite of the Betty Crocker Vintage Ads from the 1950s for Cream Puff mixes displayed below, they're really simple to make from scratch. Following is an easy basic recipe for Cream Puffs and Chocolate Cream, as well as a recipe for non-traditional Chocolate Cream Puffs.

CREAM PUFFS

Ingredients
1/2 cup unsalted butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour (some people use bread flour and that will really give these a different taste and texture, give it a try)
4 eggs

Directions
Preheat oven to 425.
In large pot, bring water and butter to rolling boil.
Stir in flour and salt until mixture forms a ball. Transfer dough to large mixing bowl.
Using wooden spoon or mixer, beat in eggs one at time, mixing well after each.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake for 20 to 25 minutes in preheated oven, until golden brown. Centers should be dry.
When the shells are cool, split and fill.
How easy is that!

Chocolate Cream Filling

Ingredients  14 ounces dark chocolate (65-85% cacao), finely chopped
2 cups heavy cream
1/4 cup sugar  Directions

Place chocolate in top pot of double boiler over simmering water in lower pot (or in a saucepan over another saucepan that has simmering water). Stir just until chocolate melts, then remove from heat.
Pour cream into bowl. Using electric mixer set on high speed, beat until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
Pour all of melted chocolate into whipped cream quickly, continue to mix on high speed until evenly combined, about 1 minute.
Place chocolate cream in clean pastry bag fitted with 1/2-inch plain tip. Pipe into bottoms of cooled cream puffs. Replace tops on filled bottoms and serve immediately. Alternatively, spoon cream onto bottoms being careful not to put too much. Of course, it looks pretty when it's piped!

***

Or you can make Chocolate Cream Puffs. The following recipe adds cocoa to a traditional cream puff (choux) recipe. Stuff with sweetened whipped cream. You don't need to add the sugar in the cream puff recipe, but I find the chocolate cream puffs taste a little better since there's no sugar in the cocoa. Of course, you could try this recipe with sweetened cocoa. Let me know what you think if you do that.

CHOCOLATE CREAM PUFFS

Ingredients
1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
3 Tbsp cocoa
2 Tbsp sugar
4 eggs

Directions
Preheat Oven to 400.
Combine flour, cocoa, and sugar in small bowl.
In heavy saucepan over medium heat, bring water, butter, and salt to a boil.
Stir in flour, cocoa, sugar mixture, until smooth ball forms. Remove from heat and let stand 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Drop by heaping tablespoonfuls (golf ball size), 3 inches apart onto greased (or parchment lined) baking sheets.
Bake (in middle of oven) at 400 degrees F for 30-35 minutes or until set and browned.
Remove to wire racks. Let cool before splitting.
Cool puffs completely before filling with Whipped Cream, Ice Cream, or whatever!

MILK, DARK, AND WHITE CHOCOLATE WHIPPED CREAM: National Whipped Cream Day!

Today is National Whipped Cream Day. I've posted many recipes that call for whipped cream including chocolate whipped cream for National Cream Puff Day. Today I have three recipes for Chocolate Whipped Cream -- milk, dark, and white.

Chocolate Whipped Cream is terrific to add to desserts, fill cream puffs, and even add to your coffee. There are so many creative uses. Whipped Cream is easy to make, and it's delicious. You can use it as an icing or filling. You can use it with just about anything you would use regular whipped cream for, including Chocolate Strawberry Short Cake!

The first recipe for Milk Chocolate Whipped Cream is from Martha Stewart. Martha uses chocolate whipped cream for the filling of chocolate sandwich cookies. Fabulous! I love these Chocolate Sandwich Cookies with Chocolate Whipped Cream, and you can use any chocolate cookie recipe!

The second Chocolate Whipped Cream Recipe uses a lot more chocolate, and it's dark chocolate. Which chocolate you choose depends on what you like and what you have.

The third Chocolate Whipped Cream is from the Queen of Chocolate, Alice Medrich. It's for White Chocolate Whipped Cream. Of course, Medrich has great recipes for Dark and Milk chocolate, too, so check out her recipes online and in her many cookbooks.

The Retro Advertisement is for Reddi-Wip! Don't use a can if you have the ingredients and time to make your own. It's so much better!

Photo: Martha Stewart

1. CHOCOLATE WHIPPED CREAM  
(from Martha Stewart)

Ingredients
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 Tbsp sugar

Directions
Place chocolate in medium bowl; set aside.
Heat sugar and 1 cup cream in small saucepan over medium heat. Cook until sugar has dissolved.
Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
Transfer chocolate mixture to electric mixer fitted with whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.

How easy is that?

2. DARK CHOCOLATE WHIPPED CREAM (from Sherry Yard)

I really love this recipe from Sherry Yard for Chocolate Whipped Cream. It's definitely more of a rich whipped ganache, but then isn't that what it's all about? Sherry Yard was the executive pastry chef at Wolfgang Puck's Spago in Beverly Hills and shared this recipe on Cookin' with Good Morning America (December 25, 2003). It's also in in her book Secrets of Baking: Simple Techniques for Sophisticated Desserts.

Ingredients
8 ounces bittersweet chocolate
2 cups heavy cream
1 Tbsp sugar

Directions
Using serrated knife, finely chop the chocolate into 1/4 inch pieces and place in medium heatproof bowl.
Bring cream and sugar to boil in small saucepan over medium heat. Immediately pour hot cream over chopped chocolate. Tap bowl on counter to settle chocolate into cream, then let sit for 1 minute.
Using rubber spatula, slowly stir in circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes.
Pour ganache into medium container, cover, and refrigerate for 4 hours or overnight. It should be consistency of peanut butter.
Once ganache has chilled, transfer to large bowl. Using balloon whisk, whip ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift whisk out of cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if cream doesn't seem firm enough. It will have consistency of mustard but will solidify more after it sets in the refrigerator. You can also use a hand mixer.
Use this cream immediately to fill pastries, tarts, and cakes. After dessert is filled, refrigerate for about 1 hour to set the Chocolate Whipped Cream.

3. White Chocolate Whipped Cream from Alice Medrich

Ingredients
4 ounces white chocolate, finely chopped
3/4 cup heavy cream
3 Tbsp water
A pinch or two of salt (optional)

Directions
Put chocolate in medium bowl.
Bring cream and water to simmer in saucepan and pour over chocolate. Let stand for 30 seconds, then stir well.
Let stand for 15 minutes to finish melting chocolate, then stir again until every last bit of chocolate is melted into cream. Let cool. Taste and add salt, if desired.
Cover and refrigerate for at least several hours, or until completely chilled.
To serve, whip the cream with electric mixer until it holds a shape.
Use immediately or refrigerate until needed.

And, as always, your final product will only be as good as your ingredients. Use the best. Here's one of my favorite whipping creams!

STRAWBERRY CHOCOLATE FOOL: National Strawberries & Cream Day

Today is National Strawberries and Cream Day. To celebrate, you can always have some lovely fresh strawberries with cream or whipped cream, but you can also take it up a notch without much extra work? I love this recipe for Strawberry Chocolate Fool. This is one of the easiest desserts to assemble and just perfect with all the fresh strawberries in the market right now. What's great about this dessert is that there are only really three ingredients--and I usually have them in pantry and fridge--Chocolate, Strawberries, and Cream. Ok, you can add a bit of salt and vanilla, but you don't have to.

What's a Fool you ask? It's a classic British dessert of fruit and whipped cream, and it's perfect for the warm summer weather. The word fool actually comes from the French word fouler which means to crush. You crush the strawberries! Then you whip the cream and add some chopped chocolate. It's kind of like a mousse. Want to elevate your presentation? Serve this Strawberry Chocolate Fool in clear individual containers such as wine glasses--either stemmed or short. Another serving option would be to serve in short clear mason jars. I have tons of those! And, FYI, bookmark this recipe for a last-minute Valentine's Day dessert.

STRAWBERRY CHOCOLATE FOOL

Ingredients
2 ounces dark chocolate, chopped finely
2 cups fresh sweet strawberries, sliced
1/4 cup sugar
1 tsp pure vanilla (optional)
Pinch of salt
3/4 cup heavy whipping cream

Directions
Put sliced strawberries in bowl (save some for layers and garnish). Add sugar, vanilla, and salt. Mash berries and chill for 30 minutes.
Whip cream to stiff peaks. Fold chilled strawberry mixture and chopped chocolate into whipped cream.
Spoon into serving dishes, alternating layers with remaining chopped strawberries. Garnish with chopped chocolate and a strawberry.

CHOCOLATE WHIPPED CREAM: Milk, Dark, and White for National Whipped Cream Day

Today is National Whipped Cream Day. I've posted many recipes that call for whipped cream including chocolate whipped cream for National Cream Puff Day. Today I have three recipes for Chocolate Whipped Cream -- milk, dark, and white.

Chocolate Whipped Cream is terrific to add to desserts, fill cream puffs,/ There are so many other creative uses. Whipped Cream is easy to make, and it's delicious. You can use it as an icing or filling. You can use it with just about anything you would use regular whipped cream for, including Chocolate Strawberry Short Cake!

The first recipe for Milk Chocolate Whipped Cream is from Martha Stewart. Martha uses chocolate whipped cream for the filling of chocolate sandwich cookies. Fabulous!  I love these Chocolate Sandwich Cookies with Chocolate Whipped Cream, and you can use any chocolate cookie recipe!

The second Chocolate Whipped Cream Recipe uses a lot more chocolate, and it's dark chocolate. Which chocolate you choose depends on what you like and what you have.

The third Chocolate Whipped Cream is from the Queen of Chocolate, Alice Medrich. It's for White Chocolate Whipped Cream. Of course, Medrich has great recipes for Dark and Milk chocolate, too, so check out her recipes online and in her many cookbooks.

The Retro Advertisement is for Reddi-Wip! Don't use a can if you have the ingredients and time to make your own. It's so much better!

Photo: Martha Stewart

1. CHOCOLATE WHIPPED CREAM  
(from Martha Stewart)

Ingredients
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 Tbsp sugar

Directions
Place chocolate in medium bowl; set aside.
Heat sugar and 1 cup cream in small saucepan over medium heat. Cook until sugar has dissolved.
Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
Transfer chocolate mixture to electric mixer fitted with whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.

How easy is that?

2. DARK CHOCOLATE WHIPPED CREAM (from Sherry Yard)

I really love this recipe from Sherry Yard for Chocolate Whipped Cream. It's definitely more of a rich whipped ganache, but then isn't that what it's all about? Sherry Yard was the executive pastry chef at Wolfgang Puck's Spago in Beverly Hills and shared this recipe on Cookin' with Good Morning America (December 25, 2003). It's also in in her book Secrets of Baking: Simple Techniques for Sophisticated Desserts.

Ingredients
8 ounces bittersweet chocolate
2 cups heavy cream
1 Tbsp sugar

Directions
Using serrated knife, finely chop the chocolate into 1/4 inch pieces and place in medium heatproof bowl.
Bring cream and sugar to boil in small saucepan over medium heat. Immediately pour hot cream over chopped chocolate. Tap bowl on counter to settle chocolate into cream, then let sit for 1 minute.
Using rubber spatula, slowly stir in circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes.
Pour ganache into medium container, cover, and refrigerate for 4 hours or overnight. It should be consistency of peanut butter.
Once ganache has chilled, transfer to large bowl. Using balloon whisk, whip ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift whisk out of cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if cream doesn't seem firm enough. It will have consistency of mustard but will solidify more after it sets in the refrigerator. You can also use a hand mixer.
Use this cream immediately to fill pastries, tarts, and cakes. After dessert is filled, refrigerate for about 1 hour to set the Chocolate Whipped Cream.

3. White Chocolate Whipped Cream from Alice Medrich

Ingredients
4 ounces white chocolate, finely chopped
3/4 cup heavy cream
3 Tbsp water
A pinch or two of salt (optional)

Directions
Put chocolate in medium bowl.
Bring cream and water to simmer in saucepan and pour over chocolate. Let stand for 30 seconds, then stir well.
Let stand for 15 minutes to finish melting chocolate, then stir again until every last bit of chocolate is melted into cream. Let cool. Taste and add salt, if desired.
Cover and refrigerate for at least several hours, or until completely chilled.
To serve, whip the cream with electric mixer until it holds a shape.
Use immediately or refrigerate until needed.

And, as always, your final product will only be as good as your ingredients. Use the best. Here's one of my favorite whipping creams!

National Chocolate Whipped Cream Day! 2 recipes

Photo: Martha Stewart

Another day, another food holiday. Today is National Whipped Cream Day. I've posted lots of recipes that call for whipped cream including chocolate whipped cream for National Cream Puff Day. So today, I wanted to post two more recipes for Chocolate Whipped Cream.

Chocolate Whip Cream is terrific to add to desserts. It's easy to make and delicious. You can use it as an icing or filling (tarts, pies, etc). You can use it with just about anything you would use regular whipped cream for, including Strawberry Short Cake!

The first recipe for Chocolate Whipped Cream is from Martha Stewart.   Martha uses chocolate whipped cream for the filling of chocolate sandwich cookies. Fabulous! This first recipe uses Milk Chocolate. You can always switch and use dark chocolate. I love these Chocolate Sandwich Cookies with Chocolate Whipped Cream, and you can use any chocolate cookie recipe!

Before you make either of the following two recipes, check them both out. The second Chocolate Whipped Cream Recipe uses a lot more chocolate, and it's dark chocolate. Which you choose depends on what you like and what you need!

1. CHOCOLATE WHIPPED CREAM (from Martha Stewart)

Ingredients
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 Tbsp sugar

Directions
1. Place chocolate in medium bowl; set aside.
2. Heat sugar and 1 cup cream in small saucepan over medium heat. Cook until sugar has dissolved.
3. Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
4. Transfer chocolate mixture to electric mixer fitted with whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.

How easy is that?

2. CHOCOLATE WHIPPED CREAM (from Sherry Yard)

I really love this recipe from Sherry Yard for Chocolate Whipped Cream. It's definitely more of a rich whipped ganache, but then isn't that what it's all about? Sherry Yard was the executive pastry chef at Wolfgang Puck's Spago in Beverly Hills and shared this recipe on Cookin' with Good Morning America (December 25, 2003). It's also in in her book Secrets of Baking: Simple Techniques for Sophisticated Desserts.

Ingredients
8 ounces bittersweet chocolate
2 cups heavy cream
1 Tbsp sugar

Directions
1. Using serrated knife, finely chop the chocolate into 1/4 inch pieces and place in medium heatproof bowl.
2. Bring cream and sugar to boil in small saucepan over medium heat. Immediately pour hot cream over chopped chocolate. Tap bowl on counter to settle  chocolate into cream, then let sit for 1 minute.
Using rubber spatula, slowly stir in circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes.
3. Pour ganache into medium container, cover, and refrigerate for 4 hours or overnight. It should be consistency of peanut butter.
4. Once ganache has chilled, transfer to large bowl. Using balloon whisk, whip ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift whisk out of cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if cream doesn't seem firm enough. It will have consistency of mustard but will solidify more after it sets in the refrigerator. You can also use a hand mixer.
5. Use this cream immediately to fill pastries, tarts, and cakes. After dessert is filled, refrigerate for about 1 hour to set the Chocolate Whipped Cream.

And, as always, your final product will only be as good as your ingredients. Use the best. Here's my favorite whipping cream!