Did you ever have one of those days? Or weeks? Or months? Or years? How about decades?
Yeah. Me too. In fact, in the past several years I have more than my share of them. I have been on a massive mission to treat myself well lately. Vacation, manicure, pedicure, hair cuts and color…new shoes… new clothes…new makeup…
And tonight? To hell with convention.
Chocolate fondue is decadent no matter when you have it but when you pair it with a sweet, citrus Moscato wine and some fruit and have it for dinner… the main course… you might as well give it up..you have become completely depraved. In a good way.
Sometimes you just need to… breakfast in bed, a day shopping or at a spa…something to remind yourself that there is more to life than working and worry. Chocolate fondue…
So simple to make it is ridiculous. You are just going to create a runny ganache and keep it in a crockpot. Add fruit, marshmallows, and whatever else you like (pretzels, caramels, potato chips?) and begin.
Take a skewer and put some fruit on it…take a bite…take a sip of the Moscoto…Repeat until you feel like a 1930′s Hollywood star.
Want to make it better? Take a bath with some LUSH…and while still in your bathrobe eat the fondue….Fluffy pink slippers optional.
You will need :
- Ripe berries
- Orange sections
- Squares of sponge cake
- Whatever else sounds good
- Cut up Snickers bars
For the Fondue
- 12 oz bittersweet chocolate
- 12 oz semisweet chocolate
- 2 cups heavy cream
- 1/4 cup liqueur if desired (brandy, cognac, Merlot, Irish Cream, etc.)
- 1/4 cup unsalted butter
- Bring heavy cream to just under a boil
- Remove from heat and add chocolate
- Stir until smooth
- Add liqueur, stir well
- Add butter a tablespoon at a time, stirring in well.
- Pour into a small crockpot and keep warm.
- Dip fruit and other items into warm ganache, using forks, skewers, or even fingers.
image: Marye Audet (c) 2010
You might be wondering why in the world I chose a name like “My Secret Sin“ for this red velvet cake. Well, I will tell you because I am I cool like that.
I chose that name because I think this is unlike any red velvet cake I have ever had. Usually you have cream cheese frosting…and this does too… but it hides a luscious, lavish secret. Perfect for a Valentine’s Day dessert. I think that by multiplying the recipe it would be an amazing wedding cake as well.
Filed under Cake, Dessert
First of all let me just say that this chocolate bundt cake is easy and amazing.
You may skip to the recipe now…. Continue reading
This chocolate peanut butter mousse cake is one of my favorites; a Marye Audet original…and a classic. It all started when Ethan wanted a special cake for his birthday a few years ago. He wasn’t sure what he wanted but wanted something “different”. The chocolate peanut butter mousse cake was born…and it was an instant hit.
Deep, rich chocolate cake topped with a creamy, fluffy peanut butter mousse and then gilded with a layer of dense chocolate ganache. Perfection? You will have to decide. We thought it was.
This will make a 13 x 9 inch cake but should serve at least 24 people. Maybe more, depending on what your RFT ( rich foods tolerance) is.
Chocolate Peanut Butter Mousse cake should be kept in the refrigerator, but be sure to take it out about 30 minutes to an hour before you want to serve it.
Chocolate Peanut Butter Mousse Cake
Rich, dark chocolate cake topped with a cloud of peanut butter mousse and glazed with chocolate ganache. Think of it as a peanut butter cup on steroids
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Scharffen Berger Cocoa
- 2 oz bittersweet chocolate chopped
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Mousse
- 2 cups creamy peanut butter
- 8 oz cream cheese
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup cream
- 12 ozs bittersweet chocolate, chopped
- Heat oven to 350°F. Grease and flour a 13 x 9 inch pan
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Melt butter. Stir in chocolate until smooth and melted.
- Add eggs, milk,chocolate mixture, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.
- Beat the peanut butter and cream cheese together until blended.
- Add sugar slowly, beating well until all the sugar is incorporated.
- Beat in the eggs one at a time, beating about 3 minutes after each addition.
- Add vanilla
- Bring cream just to a boil.
- Stir in chocolate until smooth.
- Cover with the peanut butter mousse. Chill
- Cover with a smooth layer of the ganache.
- Refrigerate about 4 hours before serving.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
If you have read my blog very long you have probably figured out by now that I do cheesecakes for desserts often. I like to experiment with flavors and textures and have come up with some pretty amazing cheesecakes as well as some pretty awful ones. If you don’t believe me then just ask my kids about the time I attempted a cheesecake with a very strong, slightly off chevre.
Ethan and I were doing some last minute grocery shopping and he spied some Peanut Butter Oreos. Now, I had never seen Peanut Butter Oreos before and I have to say that I am both fascinated and appalled at the number of different flavors and versions that Oreos now come in. I admit that seeing Vanilla Oreos bothers me…
Anyway, Ethan suggested that I do a cheesecake with the Peanut Butter Oreos. I wanted peanut butter cookies for the crumb crust but couldn’t find any so we used the Nutter Butter sandwich cookies for the crust. Plain peanut butter cookies are fine..or you could use the PB Oreos.