Time 15m Yield Makes about 3 cups Number Of Ingredients 5 Steps:
Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners’ sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.
Time 5m Yield 1 13x9 cake Number Of Ingredients 7 Steps:
In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy. Beat in egg. Beat in chocolate, mix well. This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.
Time 35m Yield 3 cups Number Of Ingredients 5 Steps:
Break chocolate into 2 pieces. Bring milk or heavy cream to a boil in a small saucepan. Remove from heat. Now add the chocolate pieces without stirring. Cover and set aside for 10mins. Scrape into a food processor or blender. Add sugar, butter and vanilla essence. Process until the mixture is perfectly smooth. Transfer to a bowl. If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency. This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months. Soften before using.
Time 18m Yield 4 Number Of Ingredients 4 Steps:
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.
Yield 8-12 servings Number Of Ingredients 8 Steps:
Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract. In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool. In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue. Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated. Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled. Variation: Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time. Do Ahead This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
Time 15m Yield 1-1/4 cups. Number Of Ingredients 7 Steps:
In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
