102046 grand creme chocolate ginger Recipes

softened butter (1 cup plus 1 1/2 tbsp), granulated sugar, grated ginger, eggs, all-purpose flour (1 cup plus 1 tbsp), cocoa, milk, dark chocolate (60-80% cacao, measured by weight), heavy cream, brown sugar

dark brown sugar (packed), unsalted butter, eggs, vanilla extract, unbleached all-purpose flour, baking powder, salt, bittersweet chocolate, chunks, crystallized ginger (cut in 1/2 chunks )

dry crystallized ginger, sugar, milk, whipping cream, egg yolks, vanilla, orange liqueur, chocolate (bittersweet or semisweet)

coconut milk, palm sugar, grated fresh ginger, semisweet chocolate, chopped

light cream, whipping cream, granulated sugar, fresh gingerroot, peeled and finely chopped, egg yolks, salt, bittersweet chocolate, coarsely chopped

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

chocolate cake mix ( i like to use a dark chocolate mix ) duncan hines is my favorite, eggs, oil, creme de menthe (preferably green ), butter, confectioners sugar, creme de menthe, andes mints for garnish

oranges, sugar, grand marnier, crystallized ginger , slivered, greek yogurt or sweetened sour cream, cookies

all-purpose flour, whole wheat flour, hersheys cocoa powder, salt, baking powder, baking soda, water, molasses, brown sugar (or artificial sweetener), ground ginger, ground cinnamon, ground nutmeg, unsweetened applesauce, canola oil, eggs, extra dark chocolate

candied ginger, vanilla bean, cold unsalted butter, cubed, powdered sugar, egg yolks, baking powder, salt, unsweetened dutch processed cocoa powder, all-purpose flour, white chocolate , tempered, cocoa butter, powdered food colors, as desired

soft margarine, self-rising flour, superfine sugar, eggs, cocoa, semisweet chocolate, preserved gingerroot, sugar , to sprinkle, egg yolks, superfine sugar, cornstarch, milk, semisweet chocolate

nonstick vegetable oil spray, all-purpose flour, sugar, unsweetened cocoa powder, ground ginger, baking soda, ground cinnamon, salt, apple juice, vegetable oil, cider vinegar, powder sugar

unsalted butter, softened, sugar, hawaiian vintage chocolate semisweet chocolate, chopped fine, egg whites, egg yolks, grand marnier, chocolate grand marnier sauce , recipe follows, sugar , for dusting, heavy cream, grand marnier, sugar, hawaiian vintage chocolate semisweet chocolate, finely chopped

chocolate pizza dough , recipe follows, mascarpone, at room temperature, honey, orange flavored liqueur (recommended : grand marnier) or orange juice, heavy cream, bittersweet chocolate, vegetable oil, kiwi fruit, peeled and sliced, strawberries , wiped clean, hulled and sliced, sugar, garnish, mint sprigs, for garnish

chocolate sponge cake (1/4-inch high) or 1 (12 inch) ladyfingers, water, sugar, grand marnier, grand marnier or 1/2 cup orange liqueur, cognac or 2 tbsp other brandy, unflavored gelatin, sugar, orange zest (zest of 2 s), cream cheese, orange juice (juice of 1 1/2 oranges), lemon juice, vanilla, heavy cream, cream, to garnish, orange section, to garnish, mint leaf, to garnish

margarine, softened, brown sugar , firmly packed, granulated sugar, vanilla, grand marnier, eggs, all-purpose flour, baking soda, quick oats (3 min variety), semi-sweet chocolate chips

chocolate-hazelnut spread , such as nutella, dark or semisweet chocolate (70 percent and over), chopped, whole milk, heavy cream, granulated sugar, kosher salt, egg yolks, sriracha sauce, instant espresso powder , optional, vanilla extract, cream or creme fraiche, for topping, cocoa or grated chocolate, for dusting, minced hazelnuts , for garnishing, sea salt , for garnishing