Chocolate Ganache Strawberries

Chocolate Ganache Strawberries

It's strawberry season here in southern Michigan and it has been an abundant one so far.

This is a super simple dessert and it can be increased or decreased according to the amount of strawberries that you want to devour (I say "devour" because these won't last after you try the first one - haha). 

Ingredients

1/2 cup heavy whipping cream (unwhipped of course)

1/2 cup semi-sweet chocolate chips (actually, I prefer darker chocolate than semi-sweet)

About 10 strawberries (hulled, washed and patted dry)

 If you have more than 10 strawberries then increase the cream and chocolate chips to 1 cup each.  If you have less than 10 strawberries than decrease the cream and chips to 1/4 cup each. 

Begin by preparing the strawberries as listed above (hull, rinse and pat dry).

In a double boiler, warm up the cream and then stir in the chocolate chips (constantly stirring) until just melted.  Remove from heat (including removing the top pot of the double boiler).  Using a fork, gently pick up a strawberry and cover it with ganache and then place on a parchment paper lined plate or cookie sheet.  Continue with all remaining strawberries.

 (see picture below)

Place in the refrigerator for 30 minutes or more.

Remove from fridge.

Serve & ENJOY!

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Orange Steamed Pudding Cakes with Chocolate Sauce

Orange Steamed Pudding Cakes with Chocolate Sauce

If you've followed my blog for any amount of time then you know how much I enjoy the flavor combination of orange and chocolate.  Well, today's recipe is one of my new creations using that winning flavor combination.  

Today we are baking "Orange Steamed Pudding Cakes with Chocolate Sauce."

Printable Recipe

Pudding Cake Ingredients:

2 eggs (separated)

1/2 cup granulated sugar (plus a little extra for dusting the ramekins)

1/4 cup flour

pinch of kosher salt

2/3 cup yogurt (whole milk yogurt - NOT lowfat)

3 tablespoons orange juice (or freshly squeezed juice from half an orange)

orange zest from one orange

4 ramekins (buttered or sprayed and then lightly sprinkled with sugar)

Chocolate sauce Ingredients:

1/2 cup heavy whipping cream (unwhipped)

1/4 to 1/3 cup dark chocolate chips

double boiler to melt

In a medium size mixing bowl, whip the egg whites until stiff and sharp peaks are formed (seep picture bottom left).  Then in a different mixing bowl, whisk together the egg yolks, sugar, yogurt, juice and zest.  Stir the flour and pinch of salt into the egg yolk mixture (see bottom right picture below).

 

Gently fold the egg whites into the egg yolk mixture (see two pictures below). 

Separate the batter into 4 equal parts and fill (up to 3/4 full) each buttered ramekin.   (I just took a large serving spoon and spooned in one scoop at a time into each ramekin until all batter was gone).

Place the filled ramekins in a large Pyrex dish and pour boiling water into the Pyrex dish (making sure NOT to get any water in the batter).  Pour enough boiling water so that the water level comes up to about halfway on the outside of the ramekins.  Unfortunately the water level does not show up in the picture below):

Cover the entire Pyrex dish with foil (make sure that it is secure all around the dish)

Bake in a preheated 300 degree oven for 25 to 30 minutes (it will be baked when you gently press down on the top of the cake and there is no indentation)

 Remove the foil and bake for another 15 minutes (see picture below)

 Remove from oven, also remove each ramekin from the water filled dish and place each one on a cooling rack (see picture below):

 Allow to cool for at least 30 minutes.  Take a knife and gently run it all around the edge of each cake/ramekin (to release it from the ramekin).  Gently turn the ramekin upside down on the plate (see picture below).

Once you see that the cake has released from the ramekin then you may remove the ramekin.  Below you will see a perfect pudding cake with the creamy pudding layer on top.

This delicious dessert can be eaten plain (with no topping - see picture below)

Or you can make a chocolate sauce topping.  (to make the chocolate sauce - simply warm the cream and chocolate chips in a double boiler until the chips have melted and the sauce will form).  

Pour the chocolate sauce over your cakes while the sauce is still warm & ENJOY! 

Or top with whipping cream instead of the chocolate sauce.

ENJOY!

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APRIL - 2 Weeks in Blogging History

2 Weeks in Blogging History - APRIL

We continue our celebration of the 14th year of "God's Growing Garden" blog with a series called: 

"2 Weeks in Blogging History."  

Since there are 14 days in in 2 weeks, I will be featuring 14 posts; one from each year of God's Growing Garden's existence.

Today I am featuring previous posts from:

The month of APRIL

ENJOY!

click on each title to view the entire post:

Springtime Cherry Blossom Tarts

At the Cross.......

Homegrown Shiitake Mushrooms

22 Treasures - SALADS

Fill Your Mind With These 8 Things:

Springtime Equals PARSNIPS

Coffee & Hazelnut Biscotti

Separating Strawberry Plants From Runners

15 Marvelous Desserts for Mother's Day

Fun Photos - Thrown in With Elephants

Quarantine Coffee Break - GERMAN STYLE

Shirley-Goodness Hot Cross Buns

Mango & Almond Milk Sherbert

Circus "AcroSQUIRREL"

Other "2 Week in Blogging History" posts:

JANUARY

FEBRUARY

MARCH

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Oblatten - Chocolate Wafer Cookie / Treat

Oblatten - Chocolate Wafer Cookie/Treat

This is a simple and delicious chocolate treat and it is a recipe from my mom's side of the family.  I'm not sure if this recipe is originally German, Hungarian or maybe even Yugoslavian - anyway it's yummy!

We call this a cookie but it is not crispy like the store-bought wafer cookies available - this is more like a chocolate ganache filled treat (not a frosting filled treat).

Printable Recipe

Ingredients:

1 cup semi-sweet chocolate chips

1 cup heavy cream (heavy whipping cream)

1/4 cup unsalted butter (room temperature)

1 package of "Tort Wafers"

In a double boiler, melt the chocolate chips and the cream together (gently stirring all the time),  Continue cooking and stirring until the chunks have completely melted (see progression in the pictures below).

Once the chocolate is melted, turn off the heat and stir in the butter until it is completely melted and combined into the chocolate.

 

 

Take the top pot off the hot water to cool to warm (The chocolate MUST still be spreadable so make sure NOT to cool it too much).  If you want to hurry the cooling process you may place the top pan in a shallow amount of cold/ice water (see picture below but make sure that NO WATER gets into the chocolate) 

Remove the wafers from the package.  You will only be using half the package.  Cut them in half so that they will fit into a Pyrex dish.

'

I used a pizza cutter to cut them in half (see pictures below). 

  

Assembly

Line your Pyrex dish with parchment paper and gently place the first cut wafer piece in the dish (see picture below):

Spread some of the cooled melted chocolate evenly on top of that first wafer (see picture below):

Place the next wafer on top of the chocolate layer and lightly press down on top wafer just to make sure the chocolate gets into the groves.

Keep repeating (spreading chocolate and adding next wafer) until all wafer layers have been used up (remember - you are only using half of the wafer package).  Save enough ganache (melted chocolate mixture) to spread on the final top layer (see picture below):

Place dish in fridge and allow the chocolate to soak into the wafer layers for about an hour.  Then place in freezer overnight.

Remove from the freezer and allow to warm for about 10 minutes.  Then begin slicing into rectangular shapes (I used a pizza cutter to draw the lines and start the slice but finished slicing all the layers with a large knife (see picture above).

Continue slicing, serve...... 

and ENJOY!

Freeze any remaining pieces in an airtight container or a zip-lock bag. 

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This post was featured on:

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