Belgian Waffles

These are decadent. Seriously decadent. I don't make them too often because eating them makes my head spin, but they sure do taste good!

Ingredients:

• 6 oz. butter, melted
  
• additional butter for greasing waffle iron
  
• 4 eggs
  
• 6 oz. sugar
  
• 12 oz. all purpose flour
  
• 12 fl. oz. milk
  
• semi-sweet chocolate chips
  
• fresh raspberries
  
• dark chocolate ice cream
  
• white chocolate ice cream
  
• chocolate raspberry cream liquer

Directions:

Beat eggs, sugar and melted butter together.
Sift flour with baking powder.
Add flour to egg mixture, alternately with milk, until all flour and milk has been incorporated.
Spoon batter (in batches) onto hot, greased waffle iron.
Close iron and cook until waffles are golden.
Place one hot waffle on a serving plate.
Sprinkle chocolate chips into the valleys of the waffle.
Cover with a second hot waffle until chocolate is melted (approximately 30 seconds).
Remove second waffle and top each chocolate-filled valley in the bottom waffle with one large fresh raspberry.
Replace top waffle.
Cut two one-inch thick slices of dark chocolate ice cream and two one-inch thick slices of white chocolate ice cream. Each slice should be 1/4 the size of your waffle.
Arrange ice cream slices in a checkerboard fashion on top of the second waffle.
Top with additional raspberries and a generous portion of liqueur.
Share these waffles with many friends!

Chocolate Orange Cranberry Cheesecake

This is a variation on my Chocolate Raspberry Cheesecake and a favourite flavour combination for the Yule season.

Ingredients:

• 1 1/3 cups Oreo cookie crumbs
  
• 1/3 cup melted butter
  
• 2 lbs. cream cheese
  
• 2 Tbsp. corn starch
  
• 2 cups granulated sugar
  
• 3 eggs
  
• 1 cup sour cream
  
• zest of one large orange
  
• 3 oz. orange liquer such as Cointreau
  
• 8 oz. fine bittersweet chocolate, melted
  
• 3 cups fresh cranberries
  
• 1 cup water

Directions:

To make the crust:

Combine the cookie crumbs with the melted butter.
Press onto the bottom of a greased 9 or 10 inch round springform pan.
Bake for 8 minutes at 350 F.

To make the filling:

Beat the cream cheese until soft.
Add 1 cup sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, orange zest and liquer, then melted chocolate.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool completely (8 hours) before garnishing.

To garnish:

Heat water and 1 cup sugar in a saucepan until sugar dissolves.
Add cranberries and bring to a boil.
Continue boiling gently until cranberries pop (approximately 5 minutes).
Remove cranberry sauce from heat and allow to cool but not set.
Spread cooled cranberry sauce evenly over top of chilled cake.
Refrigerate until sauce is set.

To serve:

Carefully remove cheesecake from springform pan and place on serving platter.
Enjoy with many friends!

Fruit Crêpes with Chocolate Sauce and Frangelico Syrup

I had some leftover crêpe batter from my Double Garlic Chicken Crêpes, a bit of Frangelico syrup and chocolate sauce made recently for my Yule Log still kicking around and, hidden away in the freezer, a container of wonderfully tasty wild raspberries. Obviously the Fates had conspired to compel me to create this wonderful concoction!



Ingredients:

• crêpes
  
• fruit
  
• Frangelico syrup
  
• chocolate sauce
  
• whipped cream or ice cream

Directions:

Spoon fruit onto crêpes.
Roll up.
Drizzle with syrup and chocolate sauce.
Serve with whipped cream or ice cream.

Chocolate Sauce or Icing

Warm, this recipe makes a delicious and simple chocolate cream sauce. Allowed to cool to room temperature, it becomes spreadable and can be used to frost cakes. Choose a flavourful liqueur to match or compliment the dish it will be topping.

Ingredients:

• 8 oz fine dark chocolate
  
• 2/3 cup whipping cream
  
• 1 tablespoon liqueur

Directions:

Chop chocolate into small pieces.


Bring cream to a boil.
Remove from heat and stir in liqueur.

Pour heated cream/liqueur mixture over chopped chocolate and stir until chocolate is melted and mixture is smooth.


Use warm for sauce or allow to cool, uncovered at room temperature, until a spreadable consistency is reached, for icing.

Frangelico Syrup

Here's a very simple and flavourful syrup, wonderful for moistening cakes or pouring over fruit.
(Different liqueurs could easily be substituted, depending on your purpose for the syrup.)

Ingredients:

• 1/4 cup water
  
• 1/3 cup sugar
  
• 2 tablespoons Frangelico liqueur

Directions:

Bring sugar and water to a boil, stirring to dissolve sugar.
Remove from heat and stir in Frangelico.

Chocolate Hazelnut Yule Log

This recipe is very rich but not sickly sweet like the cheap sugary Yule log knock-offs sold in most grocery stores in my area.

It takes some time to make a real chocolate Yule log, but it's well worth the effort!
(This one is definitely another of my "invite lots of friends to share it with you" recipes!)



Ingredients:
For the cocoa genoise:

• 6 eggs, room temperature
  
• 1 cup sugar
  
• 6 tablespoons cocoa
  
• 1/3 cup water
  
• 4 tablespoons unsalted butter
  
• 3/4 cup flour

For the chocolate hazelnut cream:

• 2 oz. fine dark chocolate
  
• 6 tablespoons sugar
  
• 3 egg yolks
  
• 2 tablespoons flour
  
• 1 cup half & half cream
  
• 1 tablespoon Frangelico liqueur
  
• 4 tablespoons unsalted butter
  
• 100 grams ground hazelnuts

For the Frangelico Syrup:

• 1/4 cup water
  
• 1/3 cup sugar
  
• 2 tablespoons Frangelico liqueur

For the ganache:

• 8 oz fine dark chocolate
  
• 2/3 cup whipping cream
  
• 1 tablespoon Frangelico liqueur

Directions:

Prepare cocoa genoise:

Line 10 x 15 inch baking sheet with non-stick parchment paper.
(Butter and flour paper if non-stick variety is unavailable.)

Mix eggs and sugar together in a large bowl.
Place egg/sugar bowl into bath of very hot tap water.


Boil water in small pot.
Mix in sifted cocoa to form a paste.


Melt butter in a small bowl.
(Microwaving at 40% power works well for melting butter, or use a heavy sauce pan over low heat.)

Whip warmed eggs/sugar mixture until thickened.


Add one cup of egg/sugar mixture to cocoa paste.
Mix until smooth.


Add one cup of egg/sugar mixture to melted butter.
Mix until smooth.


Sift flour into remaining egg/sugar mixture.
Fold in cocoa and butter mixtures.


Pour batter onto baking sheet and smooth out to fill sheet.
Bake approximately 20 minutes at 400°F.

(When cake is done, it should be springy in the centre and come away from the sides of the pan easily. Be careful not to overcook the genoise and dry it out!)

Cover baked genoise with a fresh sheet of parchment paper and allow to cool.

Begin preparing chocolate hazelnut cream:

Chop chocolate into small pieces.


Whip yolks and 3 tablespoons sugar together until smooth and light.


Beat flour into eggs until smooth.

Mix remaining sugar with cream and bring to a boil.


Temper eggs by slowly adding half of hot cream to egg mixture, one spoonful at a time, mixing well after each addition.

Pour tempered eggs into pan with remaining cream and heat to boiling.
Stir constantly and continue to heat until custard is thickened.


Remove from heat.
Stir in liqueur.

Add chopped chocolate and mix until smooth.


Set cream mixture aside to cool.

Prepare Frangelico syrup:

Bring sugar and water to a boil, stirring to dissolve sugar.
Remove from heat and stir in Frangelico.

Begin assembling cake:

Turn genoise out onto parchment paper on flat surface.
Trim any dried crusty edges off the cake.

Brush cooled Frangelico syrup over genoise.


Finish preparing chocolate hazelnut cream:

Cream butter until fluffy.
Add to cooled chocolate hazelnut cream and mix well.
Stir in ground hazelnuts until well blended.

Continue assembling cake:

Spread chocolate hazelnut cream over genoise, leaving a one inch strip along one short edge uncovered.


Starting at the uncovered edge, roll up the genoise.
Wrap rolled log tightly in parchment paper.
Place on flat tray and chill in refrigerator.

Prepare ganache:

Chop chocolate into small pieces.


Bring cream to a boil.
Remove from heat and stir in Frangelico.

Pour heated cream/liqueur mixture over chopped chocolate and stir until chocolate is melted and mixture is smooth.


Allow ganache to cool, uncovered at room temperature, until a spreadable consistency is reached.

Finish assembling cake:

Remove rolled cake from parchment paper.
Place onto serving platter.
Spread ganache around circumference of cake, leaving ends exposed.
Draw fork tines across the ganache, lengthwise along cake, to create the bark effect.
Immediately prior to serving, dust icing sugar onto cake to represent snow, and decorate as desired.
Serve THIN slices. (This is a rich cake!)

Pumpkin Crème Brulée

This is a classy dessert but it's very rich. Use small custard cups and/or plan to share each one!



Ingredients:

• 2/3 cup sugar
  
• 4 egg yolks
  
• 1 tsp. ground cinnamon
  
• 1/2 tsp. ground ginger
  
• 1/2 tsp. ground nutmeg
  
• 1 + 1/2 cups puréed pumpkin
  
• 1 + 1/2 cups whipping cream
  
• 2 tbsp. Cointreau
  
• 2 tbsp. brown sugar

Directions:

Beat sugar and egg yolks together until creamy.
Add spices and pumpkin and mix well.
Stir in cream and Cointreau, incorporating fully.
Divide mixture evenly between eight custard cups.
Cover each cup with tin foil and place in large deep baking dish such as a lasagna pan.
Pour boiling water into the baking dish, filling to 1/3 the height of the cups.
Bake at 325°F for 35-40 minutes (until custard is set).
Remove from heat and remove foil.
Sprinkle brown sugar over the top of each custard.
Place under broiler until sugar caramelizes.
Serve immediately.

Chocolate Mint Pie

This recipe definitely falls into the "if you're going to indulge, make the most of your indulgence" category. This is not a dish to be consumed every day, but for those special occasions when you want a treat, it sure is good!



Ingredients:

• 1 + 1/3 cups chocolate cookie crumbs
  
• 1/3 cup butter
  
• 250 g fine dark chocolate, plus additional for decoration
  
• 6 egg yolks
  
• 4 tablespoons peppermint schnapps or crème de menthe
  
• 550 ml whipping cream
  
• 1/4 cup sugar
  
• 10-20 fresh mint leaves
  
• 1 drop blue + 2 drops green food colouring (optional)

Directions:

To make the crust:

Melt butter.
Combine melted butter and cookie crumbs.
Press onto bottom and sides of a 9" deep dish pie plate.
Bake at 350°F for 8 minutes.
Allow to cool.

To make the truffle filling:

Melt chocolate gently.
Whip 300 ml of the cream.
Beat two egg yolks and 2 tablespoons liqueur into melted chocolate.
Fold in the whipped cream.
Spoon over crust.
Chill.

To make the crème anglais:

Tear mint leaves into small pieces.
Beat sugar and 4 egg yolks together.
Gently heat mint, 2 tablespoons liqueur and 250 ml cream in a small saucepan.
Bring cream mixture to a boil, stirring constantly to avoid scorching.
SLOWLY add 1/2 of cream mixture to eggs, initially only 1 tablespoon at a time, incorporating well after each addition.
Return egg/cream mixture to the pan with the remainder of the cream.
Return to a boil and simmer gently until sauce has thickened.
Strain crème anglais through a fine sieve to remove mint leaves.
(Crème anglais will be a pale yellow in colour. If you prefer green, add one drop of blue food colouring for a pale minty green colour and an additional 2 drops green food colouring for a stronger green.)
Chill

Spoon chilled crème anglais over top of chilled pie.
Decorate as desired.
Enjoy in small quantities with a large number of friends!

Chambord Coulis with Summer Berry Salad

Research into the health benefits of eating berries has been rife with good news for those of us who love these delicious little fruits. Most are naturally sweet and delicious straight up, but for something a little more decadent, try this tasty treat:

Ingredients:
For the coulis:

• 600g raspberries
  
• 1/2 cup sugar
  
• 1/4 cup Chambord liquer
  
• juice of one lemon

For the salad:

• 1/2 pint raspberries
  
• 1/2 pint blackberries
  
• 1/2 pint strawberries
  
• 1/2 pint blueberries

Directions:

Press 600g raspberries through a fine sieve or cheesecloth.
Reserve raspberry pulp.
Combine raspberry juice with lemon juice, Chambord and sugar.
Slowly bring coulis to a boil, stirring to dissolve sugar.
Simmer coulis gently 5-10 minutes until slightly thickened.
Wash fruit.
Hull strawberries.
Chop strawberries into pieces of similar size to the smaller berries.
Gently toss berries together.
Drizzle a small amount of coulis over berries and enjoy.

Notes:

Fresh berries are best enjoyed, well, fresh! Pick or purchase only the amount you need for today. The coulis has a longer shelf life and leftover sauce can be bottled and stored in the refrigerator.

Don't discard your raspberry pulp! It contains a lot of flavour and goodness and can be put to many a delicious use, especially as a low-sugar alternative to jam. Unlike jam, however, the fresh raspberry pulp doesn't keep well. Refrigerate any unused portions and try to enjoy them within a day or two of pulping. (I enjoy raspberry pulp as a spread on waffles, whole wheat pancakes, muffins or toast. It is also delicious in this little recipe.)

The presentation ideas shown below have drifted a fair distance outside the realm of "healthy" desserts, but if you've decided today is a day for indulgence:


Chambord Coulis and Summer Berry Salad with Waffles and Chocolate Ice Cream



Chambord Coulis and Summer Berry Salad with Cheesecake

Chocolate Raspberry Cheesecake

A much-loved specialty of the house and one I have been making for a long time. My father (who likes chocolate -- so long as it's not mixed with anything else!) poo-pooed this recipe for years -- until he finally tried it!

Makes one 9-10-inch round cheesecake and lots of very happy and well-fed friends!



Ingredients:

• 1 1/3 cups Oreo cookie crumbs
  
• 1/3 cup melted butter
  
• 2 lbs. cream cheese
  
• 2 Tbsp. corn starch
  
• 3 eggs
  
• 1 cup granulated sugar
  
• 1 cup sour cream
  
• 4 cups raspberries
  
• 3 oz. liquer (I use Maple Leaf Distillers' "Creme de la Creme Chocolate Raspberry Cream Liquor")
  
• 8 oz. fine bittersweet chocolate, melted

Directions:

To make the crust:

Combine the cookie crumbs with the melted butter.
Press onto the bottom of a greased 9 or 10 inch round springform pan.
Bake for 8 minutes at 350 F.

To make the filling:

Beat the cream cheese until soft.
Add sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, 2 cups raspberries and liquer, then melted chocolate.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool 8 hours before removing from pan.

To garnish:

Carefully remove cheesecake from springform pan and place on serving platter.
Decorate with fresh raspberries.

Enjoy! (With many friends!)

Chocolate Raspberry Truffle Cups

This recipe makes approximately one large pie, 12 tartlets or 40 miniature chocolate cups.



Ingredients & Special Tools:

For pie or tartlets you will need:

• your favourite pastry or cookie crumb crust - pre-baked as the filling does not get cooked.

For miniature chocolate cups you will need:

• a candy mould (I use a cup-shaped mould, 4 cm in diameter across the top and 3 cm deep)
  
• 250 g fine dark chocolate
  
• an icing brush (or other fine art brush - which has not been used in paint or other noxious chemicals!)

For the filling you will need:

• 250 g fine dark chocolate
  
• 2 egg yolks
  
• a favourite liqueur (I use a wonderful raspberry liqueur called "Chambord")
  
• 300 ml whipping cream, whipped

For the garnish you will need:

• 150 ml whipping cream
  
• 2 tsp sugar
  
• a favourite liqueur
  
• grated chocolate
  
• whole raspberries

Directions:

1a. If you are making a pie or tartlets, prepare your favourite pastry or cookie crumb crust and bake it. (Or, if you are strapped for time, you can cheat and purchase ready-made pie or tartlet crusts which just need to be baked.)

1b. If you are making miniature chocolate cups you will need some time, but these are beautiful and well worth the effort!

- melt the chocolate (gently! chocolate can burn)
- pour the melted chocolate into the candy moulds, filling each cup approximately 1/3
- paint the chocolate up the sides of the mould, coating all surfaces evenly
- refrigerate until set (approximately 20 minutes)
- gently pop the chocolate cups out of the moulds and place upright on a tray or serving platter

2. To make the filling:

- melt the chocolate - gently!
- beat in the egg yolks and liqueur (approximately 1 tablespoon of liqueur - but it doesn't hurt to be a little more generous if you like)
- fold in the whipped cream
- spoon filling into prepared pie shell, tartlet shells or chocolate cups
- refrigerate until set

3. To garnish:

- whip the cream with the sugar and liqueur
- top the pie or each tart/cup with whipped cream
- sprinkle grated chocolate on top
- top with raspberries (1 each for tartlets or miniature cups, make a ring or some other pretty design if making one large pie)

4. Invite some friends over and enjoy!