Chocolate & Beaujolais Crema
Tequila Lime White Chocolate Silk Pie
w/ Chile Caramel Sauce
Hot Chocolate
½ cup coco powder
¾ cup sugar
¼ tsp salt
½ cup boiling water ½ cup heavy cream
2 oz. Semi-sweet chocolate
½ tsp vanilla extract
1 tsp cognac
4½ cups milk; heated
Combine the Coco and sugar with the salt and whisk into a pot with the boiling water. Simmer the mixture for 3 minutes. Whisk in the cream and bring back to a simmer, then remove from the heat. Add the chopped chocolate and stir until smooth. Add vanilla and cognac plus the heated milk. Let the mixture rest for at least five minutes to bloom and let the flavors calm down and meld. Reheat to serving temperature (do not boil), and serve immediately.
Chocolate & Beaujolais Crema
1 cup red wine; Beaujolais or Valpolicelo
½ cup plus ¼ cup plus 2 Tbsp sugar
12 oz. Bittersweet Chocolate, finely chopped
8 oz. Unsweetened chocolate 8 egg yolks
1¼ cups whole milk
2 cups heavy cream
1 Tbsp unsalted butter
Combine the red wine and ½ cup of the sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced by two-thirds, about 15 minutes. Allow to cool.
Heat both chocolates in a large bowl over a double boiler until melted. Whisk in the red wine syrup, followed by the egg yolks.
In a medium saucepan, combine the milk, 1 cup of the cream, and ¼ cup of the sugar. Heat until scaled, then whisk quickly into the chocolate mixture. Whisk in the butter. Divide the custard among individual custard cups or wine glasses. Chill until completely set.
Just before serving, whip the remaining 1 cup of dream to soft peaks. Add the remaining 2 Tbsp of sugar and whip to stiff peaks. Top each serving of custard with a small dollop.
Tequila Lime White Chocolate Silk Pie w/ Chile Caramel Sauce
Filling
2 cups white chocolate chips
1/6 cup tequila
1/6 cup lime juice; freshly squeezed
2½ Tbsp lime zest (or to taste)
1 block silken tofu
1 Tbsp Honey Crust
2 cups finely ground graham crackers (30 squares)
½ tsp ground cinnamon
½ cup unsalted butter, melted
Crust
In a bowl combine the graham cracker crumbs with the cinnamon and melted butter.
Press the mixture with the bottom of a measuring cup evenly into a pie dish and up the sides.
Refrigerate crust while you make the pie filling.
Filling
Place a small metal bowl over a saucepan with two inches of simmering water. Make sure the water does not touch the bottom of the metal bowl. Melt the chocolate and add the tequila. In a blender jar, puree the tofu until smooth. While the blender is running pour in the chocolate mixture and liquefy until well blended.
Pour the filling into the pie shell and refrigerate for at least 2 hours until filling is set.
Enjoy!!!
Chili Lime Caramel Sauce
4 1/2 ounces granulated sugar
1/8 teaspoon cream of tartar
1/2 cup lime juice
1/4 tsp cayenne pepper
Make the Lime-Caramel Sauce
Combine the sugar and cream of tartar together in a small saucepan with 1/4 cup plus 2 tablespoons of water.
Cook over high heat until the mixture boils, then reduce heat to medium-high and cook until the sugar is dark golden brown – don’t let it burn!
Remove the saucepan from the heat and carefully add in the lime juice and cayenne pepper (it will bubble madly). Return the saucepan to the heat and whisk the mixture so the caramel dissolves and mixes with orange juice.
When the mixture boils again, remove from the heat. Transfer to a heatproof container and place in the refrigerator to chill and let thicken before using.
This sauce will keep in the refrigerator for about 1 week.
Filed under: Cooking Class Recipes | Tagged: Chocolate & Beaujolais Crema, Tequila Lime White Chocolate Silk Pie w/ Chile Caramel, Valentines Day Desserts
