Recetas de Chocolate de Barefoot Contessa

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Recetas de Chocolate de Barefoot Contessa

Mensaje  Admin el Sáb Oct 26, 2013 11:24 am

best barefoot contessa chocolate

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Mocha Chocolate Icebox Cake

Mensaje  Admin el Sáb Oct 26, 2013 11:26 am

Mocha Chocolate Icebox Cake

2010, Barefoot Contessa How Easy is That? All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Kahlua, Chocolate more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe2/index.html?oc=linkback

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
Three 8-ounce packages Tate's Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe2/index.html?oc=linkback

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Chocolate Truffles

Mensaje  Admin el Sáb Oct 26, 2013 11:31 am

Chocolate Truffles

2013, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Chocolate more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-truffles-recipe6/index.html?oc=linkback







Ingredients

1/4 cup heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Baileys liqueur
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or dark chocolate, chopped
Directions
Place the cream in a heat-proof bowl and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the Baileys and vanilla. Cover and chill for one hour or until pliable but firm enough to scoop.

With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Melt the bittersweet chocolate in a heat-proof bowl set over a pot of simmering water.

Drizzle the melted bittersweet chocolate over the truffles. Chill until ready to serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-truffles-recipe6/index.html?oc=linkback

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Chocolate Orange Fondue

Mensaje  Admin el Sáb Oct 26, 2013 11:35 am

Chocolate Orange Fondue

2007, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Oranges, Chocolate more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-orange-fondue-recipe2/index.html?oc=linkback


Ingredients

7 ounces good semisweet chocolate
1/3 cup heavy cream
1 1/2 teaspoons grated orange zest
1/2 teaspoon instant coffee granules
2 tablespoons Grand Marnier liqueur
For serving: Pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels

Directions

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee and Grand Marnier and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with the pound cake, doughnuts, strawberries, bananas or pretzels.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-orange-fondue-recipe2/index.html?oc=linkback

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Dark Chocolate Bark

Mensaje  Admin el Sáb Oct 26, 2013 11:36 am

Dark Chocolate Bark

2013, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Chocolate more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/dark-chocolate-bark-recipe/index.html?oc=linkback


Ingredients

9.5 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup dried apricots, chopped
1/2 cup dried cranberries
Directions
Melt the two chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/dark-chocolate-bark-recipe/index.html?oc=linkback

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Deeply Chocolate Gelato

Mensaje  Admin el Sáb Oct 26, 2013 11:39 am

Deeply Chocolate Gelato

2008, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Chocolate more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/deeply-chocolate-gelato-recipe2/index.html?oc=linkback


Ingredients
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder, such as Pernigotti
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Kahlua liqueur
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 Baci chocolates, roughly chopped, optional
Directions
Heat the milk, cream and 1/2 cup of the sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the Kahlua, vanilla and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the Baci if using and freeze in quart containers. Allow the gelato to thaw slightly before serving.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/deeply-chocolate-gelato-recipe2/index.html?oc=linkback

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Chocolate Cupcakes and Peanut Butter Icing

Mensaje  Admin el Sáb Oct 26, 2013 11:42 am

Chocolate Cupcakes and Peanut Butter Icing

2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Chocolate more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe2/index.html?oc=linkback


Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.

Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.

Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe2/index.html?oc=linkback

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White Chocolate Lollipops

Mensaje  Admin el Sáb Oct 26, 2013 11:43 am

White Chocolate Lollipops

2010, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: Cherry more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-lollipops-recipe2/index.html?oc=linkback


Ingredients
16 ounces very good white chocolate, finely chopped
1/2 cup dried cherries
1/2 cup salted roasted cashews
Directions
Special equipment: 20 lollipop sticks

Preheat the oven to 350 degrees F.

Place a sheet of non-stick silicone or parchment paper on a sheet pan.

Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-lollipops-recipe2/index.html?oc=linkback

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White Chocolate Bark

Mensaje  Admin el Sáb Oct 26, 2013 11:46 am

White Chocolate Bark

2010, Barefoot Contessa How Easy is That? All Rights Reserved
Show: Barefoot ContessaEpisode: Best Barefoot Chocolate Desserts
Recipe categories: more

Read more at: http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-bark-recipe4/index.html?oc=linkback




Ingredients
1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots
Directions
Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.

Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-bark-recipe4/index.html?oc=linkback

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Re: Recetas de Chocolate de Barefoot Contessa

Mensaje  Contenido patrocinado Hoy a las 12:21 pm


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