Very early this morning, I listed the ingredients for the three chocolate desserts served at our party yesterday. It should not surprise those who have read parts I and II of the Music and Cats ‘Let Them Eat Cake’ series to learn that all three of the mystery recipes are taken from the pages of Maida Heatter’s Book of Great Chocolate Desserts.
Mystery Recipe #1: Many people do not think of pepper when they think of chocolate. Central Americans have have been combining chocolate, cinnamon and pepper for centuries, to great effect, as in these Mexican Chocolate Icebox Cookies.
Mystery Recipe #2: The prize goes to Wavybrains, who correctly pegged these as brownies. They are Ginger Brownies, a variant on Heatter’s Black Pepper Brownies.
Mystery Recipe #3: Paula guessed correctly! These four ingredients are all that you need for Chocolate Mousse Heatter.
Recipes below.
Mystery Recipe #3: Chocolate Mousse Heatter
1 pound semisweet chocolate
2 tablespoons dry instant espresso
2/3 cup boiling water
10 eggs, separated
These four ingredients will make a double recipe of Chocolate Mousse Heatter, Maida’s signature mousse. A single recipe serves six; the double recipe served nicely as part of a tripartite dessert for twenty-four.
Warning: this recipe contains raw eggs. We buy local eggs, from well cared for free-range hens. I don’t worry about a little raw egg. If you concern yourself with such things, then move along, there will be something for you a farther down the page. The other two recipes contain no raw eggs.
While the small amount of coffee adds some dark, rich notes, this recipe is really all about the flavor of the chocolate. Use the good stuff. I made this with Ghirardelli dark chocolate, which I buy in half pound chunks (at a ridiculously low price) from our local Trader Joe’s. Having lived in the land(s) of Trader Joe’s for ten years, I find it difficult to contemplate how I might live well - or at least eat so well - without one.
These instructions are condensed, as it is late and I am tired. If you are seeking the poetry of fat, quivering egg yolks and turning egg whites into glossy snow please go visit the lovely Bakerina.
Coarsely chop chocolate. Dissolve espresso in boiling water. Combine chocolate and espresso in a double boiler over medium heat; stir occasionally until chocolate is melted and mixture is smooth, remove from heat. Beat egg yolks at high speed for 3-4 minutes until pale lemon-colored. On low speed, gradually add chocolate mixture; beat only until smooth. Set aside. With clean beaters, beat egg whites until they hold a definite shape. Gently fold into chocolate mixture 1/4 of egg whites, then second 1/4. Fold chocolate mixture into the remaining whites, only until no streaks of white show. Chill mousse, covered, for 3-6 hours, either in a large bowl or in individual wine glasses. (Maida’s recipe calls for this mousse to be topped with lightly sweetened whipped cream flavored with a little coffee. I call this gilding the lily, and did not bother.)
About this mousse, Ms. Heatter writes, “It has been said that chocolate is the sexiest of all flavors. If so, this is the sexiest of all desserts.” From the expressions on the faces of our friends as they tasted this mousse, you’d've thought the pleasure was going on well below the neck, rather than on the tongue.
Mystery Recipe #2: Ginger Brownies
6 ounces unsweetened chocolate
2 1/4 sticks unsalted butter
1 1/2 teaspoon dry instant espresso
1 1/2 teaspoon vanilla extract
1 7/8 cup brown sugar
5 eggs, large
1 cup plus 2 tablespoons flour, sifted
1 cup crystallized ginger
***Recipe coming soon***
Mystery Recipe #1: Mexican Chocolate Icebox Cookies
3 cups flour
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1/8 teaspoon cayenne
1 1/2 teaspoon cinnamon
3 sticks unsalted butter
1 tablespoon vanilla extract
2 cups sugar
2 eggs, large or extra-large
Sift together flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.
Cream the butter. Add vanilla and sugar and beat to mix thoroughly. Beat in the egg, then on low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed.
Lightly flour a large board. Turn dough out onto board. With your hands, shape the dough into 2 cylinders, each 10″ long by 2″ in diameter. Wrap the cylinders in wax paper, and freeze until firm. Dough may be kept in the freezer for a couple of months.
Before baking, preheat oven to 375 degrees, and adjust oven racks to divide oven in thirds. Unwrap the dough, and use a sharp, heavy knife to cut into 1/4″ thick slices. Place the slices 1 1/2″ - 2″ apart on unbuttered cookie sheets.
Bake 10-11 minutes, reversing the sheets front/back and top/bottom once during baking to ensure even browning. The cookies will feel almost firm to the touch when done. Be careful not to let them burn. Let them cool on the baking sheet for a few minutes, then remove and store in airtight container.
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