Chef Time!

Chef Time!

Thursday, September 27, 2012

Do Not Read This! If You Cannot Control Having A Chocolate Attack


If you are faint at heart, then go no further with this blog posting. If you have an uncontrollable urge for chocolate or coffee, I apologize now than wait until later. This is probably my best creation to date, and it is most likely to be inducted into the chocolate lover’s Hall of Fame.
If you like the smooth flavor of Irish whiskey and the rich flavor of coffee, you'll love this treat.
In this recipe for crepes, I've also add a generous dose of chocolate, both in the crepe batter and in the topping.

irish coffee pie



2 pkg. instant vanilla pudding mix (3 ½  oz. each)
4 tsp. instant coffee granules
1 c. cold milk
2/3 c. cold water
6 tbsp. Irish whiskey
1 c. whipping cream
Chocolate sauce (See recipe below)
4 8 inch Chocolate dessert crepes (See recipe below)
Whipped cream and mint leaves for garnish
Beat pudding mix, instant coffee and milk together in a medium bowl on high speed for 1 minute. Add water and whiskey and beat for another 1-2 minutes until fluffy.
In another bowl, whip cream until soft peaks form. Fold into pudding-whiskey mixture and chill for at least 5 minutes or until set.
Meanwhile, make chocolate crepes and chocolate sauce.
Assemble crepes: Lay first crepe on the serving dish. Spoon or pipe ½ cup of filling across the middle and roll up. Repeat with remaining crepes. At this point you may refrigerate for up to 8 hours. Right before serving, drizzle with chocolate sauce and garnish with whipped cream and mint.

Chocolate Sauce
My chocolate sauce recipe is the perfect topping for dessert crepes, especially those I've included on this blogsite. In fact, some people don't even consider a dish to be a true dessert unless it contains a little chocolate!
8 oz. semisweet chocolate morsels
3 tbsp. butter
¾ c. heavy cream
1 tbsp. orange liqueur or dark rum (optional)
Fill the bottom of a double-boiler with water. Bring to a boil. Place morsels and butter in top bowl. Stir frequently. When mixture is melted, stir in heavy cream with wire whisk. Add optional liqueur. Blend with whip.

Crepe Batter for Chocolate Crepes
If you believe that you and your family and friends deserve the "star treatment," serve chocolate crepes.
This chocolate crepe batter recipe is the basic building block for the best chocolate recipes.
2 oz. of semisweet chocolate (morsels or bar chocolate)
1 c. milk
½ c. half and half
2 tbsp. cocoa powder
1 tbsp. granulated sugar
1 c. flour
2 eggs
Pour milk into small sauce pan and heat gently. Combine chocolate with milk. If using bar chocolate, break into pieces before combining. Stir gently until chocolate is completely melted.
Combine chocolate and milk mixture and remaining ingredients into blender and process until smooth. Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together.

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