by Julie Hasson
Publisher: Robert Rose
Pub. Date: September 15, 2014
ISBN: 978-0778800729
Pages: 192
Buy Link: Amazon
Review:
Being reissued by Robert Rose this week is the cookbook -
125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie
Hasson, featuring an all-new cover and 8 new color photographs.
As many of my readers already know, I do know my way around a kitchen; learning at an early age to cook my own meals and bake my own desserts, so naturally I was interested in reviewing 125 Best Chocolate Chip Recipes, which I received an advanced copy several weeks ago. The cookbook, or should I say baking book, features delicious recipes for bars, squares, cakes, pies, muffins, quick breads, puddings, hot and cold beverages and sauces, all of which uses chocolate chips!
The publisher, Robert Rose, has given me permission to share two tasty recipes.
Chocolate
Mousse Cake,
page 60, cakes
1. In a food processor fitted with a metal blade, pulse chocolate sandwich cookies until finely ground. (You should have about 3 cups/750 mL.) Add melted butter and process just until combined. Firmly press cookie mixture onto bottom and up side of prepared pan. Freeze for 20 minutes to firm up crust.
SERVES
12
Although
this seems like a very labor-intensive cake, it really isn’t. In
fact, it can be made a day ahead, making it a perfect do-ahead
dessert. Plus, as an added bonus, it freezes beautifully.
Tip
You
can garnish cake with a sprinkling of chocolate chips or sprinkle it
with pieces of broken sandwich cookies.
Variation
Substitute
another liqueur for the Kirsch (cherry brandy), such as Irish Cream,
crème de cacao or crème de menthe.
10-inch
(25 cm) spring form pan, greased
36 cream-filled
chocolate 36
sandwich
cookies
1⁄4
cup unsalted butter, melted 50 mL
Filling
23⁄4
cups semisweet chocolate chips 675 mL
4
cups whipping (35%) cream, 1 L
chilled
and divided
1
tbsp Kirsch or other similar liqueur (see Variation) 15 mL
Topping
1
cup whipping (35%) cream, chilled 250 mL
3
tbsp confectioner’s (icing) sugar 45 mL
1⁄2
tsp vanilla 2 mL
1. In a food processor fitted with a metal blade, pulse chocolate sandwich cookies until finely ground. (You should have about 3 cups/750 mL.) Add melted butter and process just until combined. Firmly press cookie mixture onto bottom and up side of prepared pan. Freeze for 20 minutes to firm up crust.
2. Filling:
Meanwhile, in a large microwave-safe bowl, combine chocolate chips
and 1 cup (250 mL) of the cream. Microwave on High for 21⁄2
minutes, stirring every 30 seconds, until chocolate is shiny and
almost melted. Stir until smooth. In clean food processor bowl,
process chocolate mixture and Kirsch until smooth.
3. In
a large bowl, whip remaining cream until stiff peaks form. Add cooled
chocolate mixture and whip until incorporated. Spread filling over
prepared crust and refrigerate until firm, about 6 hours, or
overnight.
4. Topping:
Whip cream with confectioner’s sugar and vanilla until stiff peaks
form. Spread over chocolate mousse layer and refrigerate for 1 hour
or until firm, or freeze for 20 minutes. Carefully run a knife around
edge of pan before removing side. Do not remove bottom of pan. Slice
and serve cake directly from bottom of pan.
Courtesy
of 125
Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas
by Julie Hasson 2014 © www.robertrose.ca
Reprinted with publisher permission.