Matcha Vanilla Custard

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Enjoy this delicious dessert recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

Matcha Vanilla Custard

Yield: 6 servings

5 large egg yolks

6 tbsp raw honey, divided

2 tbsp arrowroot

2 tbsp matcha powder

1/4 tsp ground cinnamon

3 cups half-and-half cream

1/4 tsp sea salt

1/4 cup organic unsalted butter, cut into pieces

2 tsp pure vanilla extract

2 oz 70% dark chocolate, shaved with a vegetable peeler

1/2 cup toasted unsalted walnut pieces, optional

1/4 cup pomegranate seeds, optional

 

In a medium heat-proof bowl, whisk egg yolks, 2 tbsp honey, arrowroot, matcha and cinnamon. Set aside.

In a medium saucepan on medium, heat cream, remaining 1/4 cup honey and salt. Stir occasionally with a rubber spatula, scraping bottom of pan, until liquid just starts to simmer. Turn off heat.

Very slowly, drizzle hot cream mixture into matcha mixture, whisking continuously.

Transfer matcha mixture back to saucepan. Turn heat to medium. Cook, whisking continuously, until liquid has thickened, approximately 1 to 2 minutes (it’s fine if the mixture bubbles slightly). Remove from heat; whisk in butter and vanilla.

Divide custard among 6 small bowls or ramekins. Garnish with chocolate, walnuts and pomegranate seeds (if using). Serve chilled.

 

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Dark Chocolate Raspberry Sorbet with Homemade Magic Shell

tcho sorbet

Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!

 

Yields: 3½ cups

 

Sorbet

¼ cup (70 grams) raspberry preserves

2¼ cups boiling water, divided

½ cup (42 grams) TCHO natural cocoa powder

1/8 teaspoon kosher salt

½ teaspoon pure vanilla extract

1 cup (200 grams) granulated sugar

8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped

 

Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.

Put the cocoa powder and salt in a medium bowl.

Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.

Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.

Transfer mixture to a blender and blend on low for 1 minute.

Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.

Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.

To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.

 

Magic Shell

8-ounces (230 grams) TCHO 81% chocolate

2 tablespoons coconut oil

 

Place chocolate in a double boiler. Add coconut oil. Stir until melted.

Store at room temperature and reheat for service.

Chocolate Pudding Cake

Lyon Pudding Cake1

This chocolate pudding cake is magic! Follow the instructions and feast on this multi-layered delight: fudgey/ganache on the bottom, pudding in the middle and souffle-like airiness on top. W.O.W.

Yield: 6 to 8 servings

8-ounces TCHO Mokaccino (This is a coffee + chocolate bar (from my favorite chocolate makers) that is out of this world! If you can’t find it, use your favorite milk chocolate, somewhere around 40% cacao.)
½ cup heavy whipping cream
2 tablespoons unsalted butter, plus more for prepping the pan
½ cup granulated sugar, divided
¼ cup all-purpose flour
1/8 teaspoon kosher salt
4 egg yolks
¾ cup whole milk
½ teaspoon pure vanilla extract
1 tablespoon Frangelico Liquor
4 large egg whites

Adjust oven rack to middle position and preheat the oven to 325 degrees Fahrenheit.

Lightly butter an 8 x 2-inch round cake pan. Place a folded dish towel in bottom (middle) of a roasting pan (large enough to accommodate the cake pan).  Place buttered cake pan inside roasting pan on top of the folded towel. Bring several quarts of water to boil for a water bath.

Melt the chocolate with the whipping cream and butter in a bain marie, stirring occasionally as it melts.  Once melted, remove chocolate bowl from heat and set aside. (Be careful not to stir excessively as chocolate melts; the fat could separate.)

Place ¼ cup sugar, flour and salt in a large bowl. Whisk to combine.

Place egg yolks and milk in a small bowl. Whisk to combine.

Add the yolk/milk mixture to the large bowl with the sugar/flour mixture and whisk to combine.

Slowly stream the melted chocolate mixture into the large bowl, whisking continuously, until fully combined. Add vanilla and Frangelico and whisk to combine again. Set bowl aside.

Whip the egg whites until just foamy. Add the remaining ¼ cup sugar to the whites and whip until stiff, glossy peaks form.

Add a third of the egg whites to the chocolate mixture and gently whisk until uniform in color. Repeat this process in two more batches.

Pour batter into prepared cake pan. Carefully add the boiling water (making sure none splashes into the cake pan) to the roasting pan until it reaches (at least) halfway up the sides of the cake pan.

Carefully transfer roasting pan to the oven and bake for 45 minutes.

Remove roasting pan from the oven and let cake cool for 10 minutes in the water bath. Remove cake pan from roasting pan water bath and let cool completely before serving.

To serve, using a large spoon, spoon out the pudding cake onto plates, making sure you get all the layers – the bottom mouse-like layer, the middle pudding layer, and the top sponge –  in each serving. Serve at room temperature or chilled with whipped cream and chopped hazelnuts.

The Real Deal Chocolate Pudding

There’s no need to make chocolate pudding from a  mix when you can make it at home in a flash! Happy Valentine’s Day! P.S. If you want to see a video of me making this pudding check out my Facebook page.

Chocolate Pudding

The Real Deal Chocolate Pudding

Yield: 6 servings

 

½ cup granulated sugar

¼ cup natural unsweetened cocoa powder

2½ tablespoons cornstarch

2½ cups whole milk, divided

zest of 1 small orange

1 tablespoon unsalted butter

5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

 

Combine the sugar, cocoa powder, and cornstarch in a medium saucepan.

Slowly whisk in ½ cup of the milk until smooth in texture and turn the heat to medium.

Whisking continuously, slowly pour in the remaining 2 cups of milk. Add orange zest. Whisk for approximately 7 minutes, until the pudding thickens.

Remove the saucepan from the heat and slowly whisk in the butter, chocolate, vanilla extract, and salt until everything is melted and fully incorporated.

Using a teaspoon, sample some—just because.

Divide into 6 ramekins or dessert dishes and serve warm, or cover with plastic wrap, pressing directly on the surface to prevent a film from forming on the pudding, and refrigerate until chilled.

Banana Chunk Chocolate Hazelnut Muffins

Banana bread muffins? With pumpkin pie spice? And chocolate hazelnut spread? YES, please!

Banana Chunk Chocolate Hazelnut1

I can just see that chocolate hazelnut spread peeking through the cracks…

Banana Chunk Chocolate Hazelnut2

Chocolate banana hazelnut deliciousness

Banana Chunk Chocolate Hazelnut Muffins

Yield: 12 Muffins

 

1 ¼ cup all-purpose flour

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

2 whole eggs

3 very ripe large bananas, broken into large chunks, plus 1 large banana, diced small

1½ tablespoons chocolate hazelnut spread

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates which is fine.)

Add butter, eggs and the 3 large bananas broken into chunks and process until mixture is fully combined.

Stir in (do not process) the diced banana.

Fill each muffin tin with 2½ tablespoons of batter. Top each with 1/8 teaspoon chocolate hazelnut dollop. Cover each muffin with another 2½ tablespoons of batter.

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven and let cool before removing from muffin pan.