MEXICAN CHOCOLATE CHEESECAKE: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

CHOCOLATE RASPBERRY TART: National Raspberry Tart Day

Yesterday was Raspberry Tart Day, and I forgot to post this great recipe for Chocolate Raspberry Tart. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I love raspberries!

So in honor of the day (and perhaps for Mother's Day?), here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, I always make a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, one of my favorites.

CHOCOLATE RASPBERRY TART!

Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have). Press dough evenly along bottom and up sides of pan. (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (in fridge, if you have to).
Put aside Tbsp of jam in small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top of tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.

MEXICAN CHOCOLATE TRUFFLES: 3 Recipes for National Chocolate Truffles Day & Cinco de Mayo

Today is National Chocolate Truffles Day! A great day to celebrate, and since Cinco de Mayo is just around the corner, I thought I'd post three recipes for "Mexican" Truffles.

I've posted the first recipefor Tequila Truffles before. I love this one becaise you really can taste the Tequila. I sometimes roll Tequila Truffles (the ganache part) in cocoa....or dip them in dark chocolate and sprinkle with course sea salt. Either way works. The second recipe is for Mexican Chocolate Truffles, and the third is for Spicy Mexican Truffles. Try all three!

1. Tequila Truffles 
This recipe is adapted from Divine Chocolate. I probably didn't need 100 or more truffles as in the original recipe :-) I must admit that I'm a bit haphazard in measurements when I make these. I adhere to my grandmothers's "a pinch of this, a pinch of that" method. I daresay, though, that my grandmother would never have made Tequila Truffles.

Ingredients:
14 oz white chocolate, chopped into small chunks
1/2 cup heavy cream
3 tsp white tequila
1 tsp grated lime zest
Drop of fresh lemon juice and drop of fresh lime juice or 1/4 tsp each of lime and lemon oil (natural) 

Coating
1 - 1 1/4 lbs. dark chocolate (70% cacao) for dipping, chopped into small chunks
Coarse sea salt

Ganache Directions
Line shallow baking pan with plastic wrap, overlapping 2 or more sheets as needed, leaving generous overhang on two sides (enough to cover the ganache once it is in the pan).
Place white chocolate in food processor and process to crumb consistency. Add tequila, zest, and juice or oils.
Bring cream to boil in small pan. With food processor on, pour cream through feed tube, processing fortotal of 20-30 seconds, until mixture is perfectly smooth. Scrape ganache into plastic wrap-lined pan and let cool at room temperature, without stirring.
Once ganache is cool, fold plastic wrap over it and let sit at room temperature for several hours, preferably overnight, until firm enough to scoop. You can always refrigerate, but the texture of the truffles won’t be quite as silky. Once ganache has set, chilling won’t hurt it.
To shape  truffles, use melon baller to form balls with hands from the ganache. If needed, smooth the surface with hands. (I do both)
Place centers (ganache balls) slightly apart on tray lined with parchment or wax paper. Let stand at room temperature, uncovered, until surface is dry and slightly crusted, at least 2 hours, preferably longer.

Coating Directions
Temper dark chocolate by melting about 75% of chocolate either in double boiler or in microwave until it reaches about 100°F. Add remaining 25% of solid chocolate to bowl and mix until all melts and temperature reaches about 90°F. Dip truffles one at time (I use the two fork method I've posted before) in melted chocolate, let excess drip off, and place on tray lined with parchment or wax paper.
Sprinkle with a little bit of sea salt before chocolate begins to harden. Continue with remaining truffles, but if dark chocolate becomes to cool, reheat a bit until it gets back up to about 90°F.
Let sit at room temperature.
Store truffles in a covered container at cool room temperature for up to 10 days.

2. Mexican Chocolate Truffles 
 recipe adapted from Elizabeth LaBau on About.com

Although it doesn’t use actual Mexican chocolate (although you could), this easy chocolate truffle recipe has cinnamon, almonds, and coffee for a sweet spiced Mexican chocolate taste. Unlike most truffle recipes, the chocolate is not melted but remains in small chunks. For this reason, it’s important to chop the chocolate very fine so that it’s evenly incorporated throughout the truffles.

Ingredients:
4 ounces dark chocolate (60-75% cacao, very finely chopped
1/3 cup powdered sugar
1/3 cup almond paste
1 Tbsp strong coffee
1/2 Tbsp unsalted butter, melted
1/4 cup DARK cocoa powder
 tsp cinnamon

Directions:
In large bowl, combine chopped chocolate, sugar, almond paste, coffee, and melted butter. Stir with wooden spoon until comes together and forms smooth paste.
Combine cocoa powder and cinnamon in shallow bowl or pie tin.
Using teaspoon, scoop up small balls of the truffle mixture and roll into ball in between your hands. Roll truffle in cocoa-cinnamon mixture, and place on baking sheet or plate.
Repeat with remaining truffle mixture and cocoa powder.
Refrigerate truffles for 2 hours before serving.
If you are making these ahead of time, transfer chilled truffles to airtight container in the refrigerator so they don’t get too dry or absorb other odors. Take out and leave at room temperature for 10 minutes before serving.

3. Spicy Mexican Truffles

Ingredients
1/3 cup heavy cream
6 Tbsp sweet butter, chopped
2 cups Dark Chocolate (60-75% cacao), chopped
1/3 cup unsweetened cocoa
1 tsp cayenne pepper
1/2 Tbsp ground cardamom
1/2 Tbsp orange peels
Pinch of Salt

Directions
In saucepan bring cream to simmer.
Add butter and stir until melted.
Add chocolate.
Stir until completely melted and smooth.
Stir in cayenne, cardamom, orange peels and salt.
Remove from heat and pour into shallow bowl.
Cool, cover and refrigerate until firm, at least 2 hours.
Using melon baller or hands, roll mixture into small balls.
Roll each ball in cocoa.

MINT JULEP TRUFFLES: 2 Recipes for Kentucky Derby Day!

I have two recipes for Mint Julep Truffles to help you celebrate the Kentucky Derby. Since the Mint Julep has been the official drink of the Kentucky Derby, since 1938, why not step it up a notch and add chocolate? I'm all about easy, and the two recipes below are just that!

Mint Juleps are traditionally served in pewter or silver julep cups. I always love an opportunity to buy unique tableware. You can serve the truffles in mint julep cups!

Read more about the history of the Mint Julep at whatscooking america.

1. MINT JULEP TRUFFLES

Ingredients
7 ounces DARK (60-70% cacao) chocolate, chopped
1/3 cup heavy whipping cream
1 Tbsp minced fresh mint leaves
2 Tbsp unsalted butter, softened
1 Tbsp good quality bourbon
Cocoa

Directions
Put chopped chocolate in bowl and set aside.
Heat heavy cream and mint leaves in small saucepan. Bring to a simmer. Remove from heat and pour over chocolate. Stir in butter and bourbon; whisk until chocolate is melted and smooth.
Cover chocolate mixture with plastic wrap (press wrap onto surface of chocolate) and chill for two hours, or until firm.

To Form Truffles:
Put cocoa in shallow bowl.
Using a melon baller or teaspoon, scoop out balls of chilled chocolate. Form into balls quickly between your palms.
Roll balls in cocoa to coat.

II. Mint Julep Truffles 
(recipe from Food Network)

Ingredients 
6 ounces good-quality semisweet chocolate (not chocolate chips), coarsely chopped
2 ounces good-quality milk chocolate (not chocolate chips), coarsely chopped
1/2 cup heavy cream
2 Tbsp unsalted butter
3 to 4 tsp bourbon
1/2 tsp pure peppermint extract
1/3 cup sugar
2 packed Tbsp fresh mint leaves

Directions 
Put chopped semisweet and milk chocolate in medium bowl. Bring heavy cream and butter to simmer in small saucepan. Pour cream mixture over chocolate, completely covering it, and let sit for 5 minutes. Stir with spatula until chocolate is completely melted, smooth and glossy. (If chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.)
Fold in bourbon and peppermint extract until incorporated. Mixture will look separated at first, but keep stirring until uniform.
Set bowl over larger bowl of ice water, and let mixture chill for 3 minutes, stirring occasionally, until  thickened a bit and it's become homogeneous. Pour mixture into shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours.
Meanwhile, process sugar mint in food processor for 1 minute until mint is finely chopped and dispersed, scraping down bowl with spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.)
Scoop tablespoon-sized balls of chocolate mixture, and roll them between hands to shape them, working quickly-- balls melt fast.
Put them on plate or rimmed baking sheet, and refrigerate for 10 minutes.
Put mint sugar in shallow dish, and drop balls in few at time, shaking dish to coat on all sides; transfer truffles to platter, shaking off excess, and refrigerate until ready to serve them.

(Once truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in refrigerator in airtight container or covered with plastic wrap, then coated the day they're served.)