Celebrate Cinco de Mayo with chili-accented
chocolate fondue. Photo courtesy
Sugardaddys.com.

Chili and chocolate are an ancient combination. The Mayas and Aztecs, who did not have solid chocolate but consumed cacao as a beverage, flavored it with chiles. (See the history of chocolate.)

Today, chocolatiers combine the two flavors in delicious “Mexican chocolate bars,” also called spicy chocolate bars and chili chocolate bars.

In between chocolate beverages and chocolate bars, there’s fondue, just waiting to be spiced with chiles as a Cinco de Mayo treat. Try this recipe from Fairytale Brownies, which makes 6 servings:

RECIPE: CHILI CHOCOLATE FONDUE

Ingredients

Preparation

1. MELT all ingredients except the vanilla in a double boiler.

2. REMOVE from heat and stir in the vanilla. Transfer to a fondue pot and set over a small flame to keep warm.

3. SERVE with dippers including fresh fruit (banana chunks, grapes, orange segments, strawberries), plain cookies, pretzels, cubed brownies or pound cake, and other favorites.

MORE CHOCOLATE FONDUE RECIPES

Sophisticated diners don’t indulge in sweet desserts on a daily basis. Instead, they finish the evening meal with cheese; perhaps with some fruit, but often just with a knife and fork. While we love all cheeses, a mild, creamy goat cheese is always a perfect choice for us.

The next time you’re near a cheese store or the cheese department of your market, pick up a crottin, a small goat cheese (often two inches in diameter) shaped like a drum (it’s the signature goat cheese shape of France’s Loire Valley).

Crottins are typically served with a mesclun salad (mixed baby greens), lightly dressed in vinaigrette, as a way to end the meal. It can be divided between two people or eaten as a single portion.

Use whatever greens you have on hand. We prefer to serve goat cheese with with a Champagne, sherry or white vinegarette and good olive oil or an olive oil/nut oil mix (hazelnut oil and walnut oil are absolutely delicious). Other special salad mixes to serve with crottin or other goat cheese:

Crottins are generous individual portions. If you just want a bite of cheese, split a crottin in two. Photo of aged crottin by Elvira Kalviste | THE NIBBLE.

 
There’s no need to serve bread or crackers with the cheese. But if you want to, consider raisin, raisin-walnut or semolina, lightly toasted.

A fresh crottin drizzled with honey and
topped with chopped walnuts. We’d like to
add some dried cherries! Photo courtesy Vermont Creamery.

TURN THE CROTTIN INTO “CHEESECAKE”

If you want more of a dessert, simply dress up the crottin. You can use individual crottins or slice a goat cheese log or round to create a dessert that’s essentially a deconstructed cheesecake.

Brush up on the different types of cheeses in our Cheese Glossary.

Find more of our favorite cheeses in our Gourmet Cheese Section.

Use your Champagne flutes for more than
Champagne. Photo courtesy Filicori Zecchini.

Since today is a holiday that features a fancy dinner, today’s tip is about fancy presentation of food.

When you create a snazzy presentation for a good recipe, you invariably have a hit.

If you’re not using your Champagne flutes, tulips or coupes for drinking, use them for appetizers or desserts.

What goes into a Champagne flute? Anything that can be spooned out of it.

APPETIZERS

 
There are many other spoonable recipes, of course. Send us your favorites.

Chocolate whipped cream is a delicious
change of pace. Photo courtesy
VillageInn.com.

Today’s tip is for chocolate lovers: Make chocolate whipped cream. It takes an extra step, but the novelty—and the delectable flavor—are worth it.

Use chocolate whipped cream to garnish a cake or pie, frost a cake or cupcakes or use as a filling for cream puffs and other pastry. Top other desserts, hot chocolate or coffee.

This recipe can be made up to 2 days in advance and kept, tightly covered, in the refrigerator. The recipe makes about 1-1/2 cups of whipped cream.

CHOCOLATE WHIPPED CREAM RECIPE

Ingredients

1. PLACE chopped chocolate in a medium bowl.

2. COMBINE cream and sugar in a small saucepan. Bring to a boil over medium heat

3. POUR boiling cream over the chocolate; stir until smooth and the chocolate is melted. Cover and refrigerate for 4 hours, until thoroughly chilled.

4. TRANSFER to a large bowl. Beat until the mixture develops soft peaks, or to the desired consistency for spreading or filling. Refrigerate for at least 1 hour before using.
 
MORE FLAVORED WHIPPED CREAM RECIPES

Try these flavored whipped cream recipes, including Bourbon Whipped Cream, Five Spice Whipped Cream, Lavender Whipped Cream, Holiday Spice Whipped Cream, Salted Caramel Whipped Cream and Savory Whipped Cream.

Three new gourmet dessert sauces from
Somebody’s Mother’s. Photo by Elvira
Kalviste | THE NIBBLE.

It is almost four years since we first discovered Somebody’s Mother’s dessert sauces—Chocolate Sauce, White Chocolate Sauce and Caramel Sauce—and named them a Top Pick Of The Week (here’s the original review). The chocolate sauces remain our favorite dessert sauces.

Now, the company has doubled the size of the line with three new dessert sauces, building on the original flavors:

 
Read the full review.

HOW MANY TYPES OF DESSERT SAUCED HAVE YOU TRIED?

Check out our Dessert Sauces & Toppings Glossary.

A delicious treat and gift idea for the sweet
tooth: Oh My Goodness Marshmallow’s
S’mores In A Jar.

We received these S’mores in a Jar from Oh My Goodness S’mores, an artisan marshmallow confectioner in Gearhart, Oregon.

Sold in sets of 2, short Mason-type jars are layered with homemade graham crackers, Callebaut Belgian bittersweet chocolate chips and the company’s vanilla bean marshmallows. It’s a great gift for special occasions. A set of 2 jars is $13; two sets are $25.00 at OhMyMarshmallows.com. The jars are reusable.

The company also makes fun flavors of marshmallow: Bubble Gum, Chai Tea, Cinnamon Hots, Cotton Candy, Peppermint Swirl and Valrhona Chocolate.

When ready to eat, the jar of s’mores is baked in a 350°F oven for 10 minutes (remove lid and ring and place on baking sheet); then placed under the broiler for 2 minutes to toast the marshmallow.

We were inspired by this preparation to create our own “S’mores In A Cup.” Look for the best ingredients you can find. We used artisan marshmallows, Guittard chocolate chips and our favorite graham crackers from Trader Joe’s.

S’MORES IN A CUP RECIPE

Ingredients

 
Preparation

1. SELECT vessels in which to layer the s’mores: custard cups, glasses, ramekins, teacups or other containers. They need to be microwavable or ovenproof. And since this dessert is very rich, they should be as small as possible: Ideally, just one layer of the ingredients in Step 2 (the wide-mouth Kerr brand Mason jar used by Oh My Goodness Marshmallows is approximately 2-1/2″ high by 3-1/2″). You can also use a small baking dish or casserole if you want to make a family-size recipe. While it’s nice to be able to see the layers through glass, a glass receptacle isn’t essential.

2. LAYER the ingredients: graham crackers, chocolate, graham crackers and marshmallows. This part can be done in advance and stored, covered, in the refrigerator, for up to 2 days.

3. MICROWAVE or BAKE when ready to serve. We reused the jars from Oh My Goodness Marshmallows and microwaved them for 30 seconds, enough to melt the marshmallow and soften the chocolate chips; microwave strengths vary. You can then brown the marshmallow under a broiler or use a culinary torch; but we served ours as is. You can also put the optional marshmallows on a baking sheet and set it under the broiler for 15 seconds or until they brown; then spoon atop each cup.

4. SERVE immediately. We enjoyed a large glass of milk with our S’mores In A Cup.

VARIATIONS

Pretty much every specialty dish, from “shrimp cocktail” coupes to Champagne flutes, can be used to serve something else. Take espresso cups: Use them to serve mini portions of soup, frozen desserts, or custards and mousse. For fun, make it espresso mousse.

We came across a similar concept some 20 years ago, at the famed French Laundry restaurant in St. Helena, California. Chef Thomas Keller, who was very tongue-in-cheek back then, served a dessert called Coffee & Doughnuts: coffee mousse with a foam “cappuccino” top and a side of beignets. We loved it!

In preparation for last night’s Academy Awards festivities, we got out the espresso cups and made espresso mousse (you can easily find recipes for chocolate-espresso mousse, like this one from Giada De Laurentiis).

Multitasking espresso cups hold espresso mousse. Photo courtesy Filicori Zecchini.

MOUSSE VERSUS POT DE CRÈME

Some people don’t like the airy texture of mousse, which incorporates whipped egg whites and whipped cream for ethereal lightness. Pot de crème (poe-duh-CREHM, plural pots de crème) is a more dense alternative, with a texture similar to chocolate pudding (mousse means foam in French, pot de crème means pot of cream, referring to the small ceramic lidded dishes in which they are traditionally served).

While we enjoyed the espresso mousse recipe below, for variety next time we’ll make espresso pots de crème.

ESPRESSO MOUSSE RECIPE

You can make the mousse up to one day in advance.

Ingredients

 
For Whipped Cream Garnish

Espresso powder doesn’t make a great cup of espresso, but it truly enhances baked goods and other recipes. Photo courtesy Medagla d’Oro.

Preparation

1. SPRINKLE gelatin over 2 tablespoons water in a cup or small bowl. In a medium bowl, whisk together egg yolks, sugar and salt until the color turns pale (about 1 minute).

2. HEAT 1 cup of the cream in a saucepan; whisk in espresso powder. Gradually whisk the cream mixture into the bowl of egg mixture; then add the new mixture to the saucepan.

3. STIR constantly over medium heat until mixture thickens (about 8 minutes). Transfer to a clean bowl and whisk in gelatin mixture. Add in the optional coffee liqueur.

4. PRESS plastic wrap onto the surface of the mixture and let it cool completely on the counter for about 45 minutes. Do not refrigerate.

5. BEAT 1 cup of cream with an electric mixer until soft peaks form. Gently fold it into the espresso mixture. Divide among eight espresso cups (or six 4-ounce dishes), leaving an inch at the top to anchor the garnish.

6. MAKE whipped cream. First chill the bowl, beaters and cream thoroughly. Using an electric mixer, whip the cream, vanilla, and sugar in the chilled bowl until soft peaks form (makes about 1 cup).

7. COVER and refrigerate until set, at least 1 hour. Top mousse with whipped cream and sprinkle with cocoa powder plus other optional garnishes, as desired.

USES FOR ESPRESSO POWDER

Like a pinch of salt, espresso powder enhances any chocolate recipe.

 
FIND MORE OF OUR FAVORITE DESSERT RECIPES.

Looking for that memorable treat to make your man for Valentine’s Day?

Here’s some inspiration from Ronaldo Linares, executive chef at Martino’s Cuban Restaurant in Somerville, New Jersey.

Chef Linares, like many men, loves his bacon. So he’s reinvented the classic chocolate soufflé in a way that even guys who don’t crave dessert will love. The secret ingredient: bacon.

Adding sautéed, crispy bacon to the traditional soufflé batter lends smoked, savory notes to a dessert that just may become your guy’s (or your bacon-loving girlfrend’s) favorite.

This recipe makes two servings.

CHOCOLATE BACON SOUFFLÉ RECIPE

Ingredients

The secret ingredient in this recipe: bacon! Photo courtesy HeavenlySouffle.com.

Preparation

1. PREHEAT oven to 375°F. Place a baking pan filled halfway with water on the bottom of the oven and set the rack just above it.

2. PREHEAT a skillet, than add the diced bacon and cook on high for 3 minutes than turn stove to medium heat, sauté till bacon is crispy. Remove bacon from pan when finished and set aside; discard the bacon fat.

3. COAT an 8-ounce soufflé dish or ramekin with butter; then sprinkle in the sugar. Making sure all sides are coated well. Set aside.

Use a small cookie cutter as a template for a
cocoa or confectioners’ sugar heart. Photo
| Fotolia.

4. PLACE semi-sweet chocolate on the top of a double boiler over hot water. Be sure that the water is not boiling and does not touch the bottom of the top vessel where the chocolate is melting (it can burn the chocolate). This step takes a few minutes; stir gently as chocolate melts.

5. COMBINE flour, egg yolk, milk and rendered bacon in a medium bowl and whisk till mixture becomes smooth. Once the chocolate has melted add it to the mixture and whisk until it becomes one smooth delicious sauce.

6. ADD the egg whites to a clean bowl and whisk until stiff peaks form. Using a rubber spatula add half the egg whites to the chocolate sauce and fold in gently until there are no more white streaks. At this point add the rest of the beaten egg whites and fold once again until there are no more white streaks creating a smooth consistency.

7. POUR mixture into the soufflé dish or ramekin to about ½ inch from the top. Place in the center of the oven for 20-25 minutes until firm to touch. Serve immediately.
 
HOW ABOUT SOME CHOCOLATE COVERED BACON CANDY?

Bavarian cream. Photo by Massimiliano
Pieraccini | IST.

November 27th is National Bavarian Cream Pie Day.

Bavarian cream is a 19th century creation that seems to have gone with the wind that closed out the 20th. We rarely see it on a menu or in a bake shop.

Invention of the cold molded, gelatin-based dessert—a custard, not a pie—is credited to the great chef Marie-Antoine Carême (1784-1833) in the first part of the 1800s. One of the first recipes in the U.S. appeared in the Boston Cooking School of 1884.

The connection with Bavaria is obscure; although Carême cooked for the rich and famous and it is conceivable that he may have created this dish for a guest of honor from Bavaria.

The original Bavarian cream, or crème bavarois, was created in a fluted mold, chilled, umolded and sliced. In these more informal days, the dessert can be scooped from the bowl like mousse.

Sometimes the mold is first coated with a fruit gelatin, which “glazed” the Bavarian cream. Sometimes it is flavored with chocolate, coffee, fruit or liqueur.

The mold can be first lined with ladyfingers first, creating a charlotte.

Individual servings can be garnished with whipped cream (Chantilly) or fruit purée. Here’s a recipe for Bavarian cream from Chef Michael Symon.

Bavarian cream is similar to pastry cream but lightened with whipped cream and thickened with gelatin instead of flour or cornstarch. Check out the different types of custard.

Now for the holiday:

For Bavarian Cream Pie, get a pie crust: Bavarian cream in a pie crust is simply a different type of custard pie.

So to celebrate, grab the nearest piece of custard pie, top it with whipped cream as an homage to the whipped cream that helps to distinguish a Bavarian cream, and enjoy the holiday.

See the different types of pies in our Pie Glossary.

Use frosted grapes to garnish. Photo of
vanilla bean cupcake with a center of
champagne whipped cream, frosted with
champagne butter cream and garnished with
a half a sugared grape, courtesy Yummy Cupcakes.

As the days grow cold, berries can be scarce—or costly.

Substitute a sugared grape. It‘s even more festive than a berry, and is easy to make (recipe below).

Sugared grapes can top any frosting or pudding, sorbet, ice cream or fruit salad. Or use them as a plate garnish with fish and poultry.

You can frost entire clusters of grapes and use them to garnish holiday platters and cheese plates.

HOW TO MAKE FROSTED SUGARED GRAPES

This easy recipe is adapted from Gale Gand’s Just A Bite, by Gale Gand and Julia Moskin.

You can use a half or whole grape for garnish.

Ingredients

Preparation

1. FREEZE. At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. To frost an entire cluster, leave the grapes intact on the stems.

2. WHISK. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.

3. COAT 1. Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Place the grapes on a paper towel and roll them around until most of the excess egg white has been absorbed.

4. COAT 2. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Use as garnish and serve.

COOKING WITH RAW EGGS

Raw eggs carry a slight risk of food-borne illness, including Salmonella. To reduce the risk, use only fresh, grade A or AA eggs. The eggs should be clean and properly refrigerated. Discard any eggs with cracked shells.