61286 marnier chocolate shards emeril Recipes

heavy cream, bittersweet chocolate, chopped into small pieces

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

milk chocolate, broken into pieces (preferably european ), heavy cream, grand marnier

flour, unsweetened cocoa powder, baking soda, baking powder, salt, unsalted butter, room temp, sugar, brown sugar, eggs, vanilla, buttermilk, frozen concentrated orange juice, sugar, gelatin (about 1 tbsp), oranges , zest of, coarsely grated, grand marnier, whipping cream, icing sugar

chocolate wafers , ground fine in a food processor (1 3/4 cups), unsalted butter, melted, cream cheese, softened, sugar, sour cream, at room temperature, freshly grated orange zest (from about 4 navel oranges), fresh orange juice, fresh orange juice, grand marnier or 2 tbsp other orange-flavored liqueur, salt, all-purpose flour, whole eggs, egg yolk, orange and tangerine marmalade (about 7 1/2 oz)

half-and-half, butter, semisweet chocolate chips, pure vanilla extract

half-and-half, unsalted butter, semisweet chocolate chips, pure vanilla extract

half and half, butter, semisweet chocolate chips, pure vanilla extract

half-and-half, unsalted butter, semisweet chocolate chips, pure vanilla extract

unsalted butter (softened plus extra to grease), caster sugar (2/3 cup), vanilla extract, eggs, plain flour (1 cup), baking powder, white chocolate (chopped ), thickened cream (1/2 cup whipped), raspberries, icing sugar (to dust)

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

navel oranges, semisweet chocolate, grand marnier, orange peel, finely grated, eggs, separated, room temperature, cream of tartar, sugar, whipping cream, candied orange peel (garnish )

bittersweet or semisweet chocolate, heavy cream, unsalted butter, salt, vanilla extract, grand marnier, chopped pistachios, for coating

chocolate chips, heavy cream, scalded, mascarpone cheese, grand marnier, sugar, dozen fresh figs, smooth apricot jelly, candied violet leaves, fresh rose petals

melted chocolate, prepared chocolate cookie crust in a 9-inch springform pan, heavy cream, peanut butter, chocolate chocolate-chip ice cream, softened, smooth peanut butter, chopped roasted peanuts, peanut butter ice cream, softened, chocolate sauce, several chocolate pieces, for garnish, mint sprigs

chocolate -- * see note, eggs -- separated, sugar, vanilla, cream of tartar, grand marnier, orange peel -- grated

butter, light brown sugar, ripe bananas, peeled , sliced lengthwise in half and cut crosswise into 1/4-inch thick slices, banana liqueur, dark rum, milk, heavy cream, egg yolks, chocolate mousse , recipe follows, butter, light brown sugar, bananas, peeled and sliced crosswise into 1/4-inch slices, chocolate sauce, (in a squeeze bottle), recipe follows, recipe courtesy emeril lagasse, semisweet chocolate, chopped, heavy cream, pure vanilla extract, recipe courtesy emeril lagasse, half-and-half, butter, semisweet chocolate chips, pure vanilla extract

butter, light brown sugar, ripe bananas, peeled , sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices, banana liqueur, dark rum, vanilla ice cream, softened, chocolate mousse , recipe follows, butter, light brown sugar, bananas, peeled and sliced crosswise into 1/4-inch slices, chocolate sauce, (in a squeeze bottle), recipe follows, semisweet chocolate, chopped, heavy cream, pure vanilla extract, half-and-half, butter, semisweet chocolate chips, pure vanilla extract