Looking for chocolate, strawberry desserts something unique and elegant. Canyou help me I want a challenging o

Question

Chocolate and strawberries are the main ingredients but I want something really special.

Answer 1

Chocolate Bundt Cake With Dark Chocolate Glaze

This dark chocolate Bundt cake is a chocolate-lover's dream. This is a delicious and intensely chocolate cake, especially if you use a high-quality or Dutch-process cocoa.
INGREDIENTS:
•8 ounces butter (2 sticks)
•1/2 cup Dutch process cocoa, such as Valrhona or high-quality, such as Scharffen Berger*
•3/4 cup water
•2 cups granulated sugar
•1 cup sour cream
•1 tablespoon vanilla extract
•2 large eggs
•2 cups all-purpose flour, stir before measuring
•1 teaspoon baking soda
•1/2 teaspoon salt
•-
•Dark Chocolate Glaze:
•4 ounces bittersweet chocolate
•1/3 cup heavy whipping cream
•1/4 cup light corn syrup
•1 teaspoon vanilla extract
PREPARATION:
Grease and flour a 10- to 12-cup Bundt pan. Heat oven to 350°.
Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.
In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended.
Pour batter into prepared pan. Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.
Meanwhile, prepare the glaze:
Chop chocolate and put in a small bowl; set aside.
Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.
Serves 10 to 12.

Black forest cake
INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish
PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Hot and Cold

When the cold and short daylight hours have you down, try a mug of this. It goes together quickly and without much effort, but it’s rich and creamy and very comforting. This must be served immediately once it’s done, of course.

Yield: 1 Serving

Ingredients:

1 ounce best-quality bittersweet chocolate, finely chopped
2 Tbsp. water
2 to 3 tsp. granulated sugar, preferably superfine
Few grains of salt
1 Tbsp. unsweetened, alkalized (Dutch process) cocoa powder
3/4 cup plus 2 Tbsp. whole milk
1 small scoop (about 1/4 cup) slightly softened chocolate OR coffee ice cream
Method:
You’ll need a mug of about 12 ounce (or slightly larger) capacity.

Into a 2 cup glass liquid measure, drop chocolate, water, sugar, and salt. Microwave at medium (50%) power until hot (about 10 to 20 seconds). Whisk well until chocolate is melted (mixture may not be smooth). Whisk in cocoa powder. In separate glass liquid measure, heat milk at high (100%) power until very hot. Gradually whisk into chocolate mixture. Scrape bottom and sides of 2 cup measure with rubber spatula.

Heat hot chocolate at high (100%) power until very hot, about 30 seconds. Meanwhile, place scoop of slightly softened ice cream into mug. Pour hot chocolate over ice cream, which should float to the surface. Serve immediately.

Warm Chocolate Praline Tart with Caramel, Chocolate Sauce,
and Vanilla Ice Cream
1 recipe Chocolate Tart Crust, recipe follows
6 tablespoons sugar
6 tablespoons light brown sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
1/4 cup dark corn syrup
1/4 cup light corn syrup
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups coarsely crumbled Chocolate Pralines, recipe follows
1 recipe Caramel Sauce, recipe follows
1 recipe Chocolate Sauce, recipe follows
1 recipe Vanilla Ice Cream, recipe follows, or good quality store bought ice cream


On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350 degrees F and position a rack in the center of the oven.

Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until completely set, 10 to 12 minutes. Cool completely on a wire rack.

Reduce the oven temperature to 325 degrees F.

To prepare the tart filling, combine the sugars and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla, and salt and whisk to blend.

Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Cool completely on a wire rack.

To serve, cut the tart into 8 slices. Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of 8 dessert plates and arrange the slices on top. Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of Vanilla Ice Cream to the side. Serve immediately.


Chocolate Tart Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1 large egg, lightly beaten


Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
Yield: 1 (9 or 10-inch tart crust)



Chocolate Pralines:
1/2 cup light brown sugar
1/2 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3/4 cup chopped pecans
2 ounces semisweet chocolate chips


Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, stirring, until the sugars have dissolved, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, 3 to 4 minutes.

Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes. Spoon onto the prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness. Cool completely and then crumble, as needed. (Alternatively, make individual pralines by dropping the hot praline mixture by the spoonful onto the prepared baking sheet, let cool, and then remove with a thin knife.)

Yield: about 3 cups crumbled pralines



Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup milk


Combine the sugar, water, and lemon juice in a medium heavy saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and allow to cool before using.
Yield: a generous 3/4 cup



Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips (1 1/3 cups)
1/4 teaspoon pure vanilla extract


Scald the half-and-half and butter in a small heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium heatproof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)

Yield: 1 1/2 cups



Vanilla Ice Cream:
2 cups heavy cream
2 cups milk
3/4 cup sugar
1 vanilla bean, split in 1/2 lengthwise
6 large egg yolks


Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Yield: 1 quart

Answer 2

Leonidas Chocolates from Belgium. Over 3000 stores worldwide.
My fav is Dark Alexander. Dark Chocolate with a rich liquid caramel inside. This is what sweets will taste like in Heaven.
I Cr 13;8a

Also if you're on the West Coast, See's Candies are very nice.

Answer 3

I always find that if you are using good ingredients e.g. good quality chocolate and fresh ripe strawberries - the simplest dish is the most elegant.

strawberries dipped in chocolate - melt the chocolate, dip whole strawberries in, leave to cool and set.

Then eat.

Answer 4

oh yes, I have one that is unique and elegant.
Chocolate dipped fresh strawberries.
Easy to.
Melt some sweet chocolate over a waterbath...wash strawberrie, pat dry, and dip them into the melted chocolate.
Divine!!!
I serve them on a lovely tray with whipped cream on the side.

Answer 5

Chocolate Strawberry Delight
INGREDIENTS
4 sweet Quaker® Rice Snacks (your choice)
1 teaspoon cocoa
1 cup fat free whipped cream
3 tablespoons Splenda
4 strawberries
DIRECTIONS
Mix cocoa, whipped cream and Splenda together.
Spread onto chocolate rice cake.
Top with sliced strawberries.

or

Strawberry Chocolate Mousse Cake
INGREDIENTS
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar
DIRECTIONS
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

hope this helps u

Answer 6

What a coincidence. I'm eating chocolate now, so I'll be licking the wrapper soon... The last time I did it? When I had chocolate :-)

Answer 7

Try allrecipes.com. It allows you to search for recipes by ingredients.

Answer 8

chocolate covered strawberries!

Answer 9

Check copykat.com

Answer 10

Godiva Chocolate Truffled Cheesecake

Yield: 16 servings
Difficulty: ** Intermediate
Preparation: 2 1/2 hours plus chilling, baking and cooling times

Chocolate Crust:
1 1/4 cups finely crushed chocolate wafers (about 24)
5 tablespoons unsalted butter, melted

Cheesecake Filling:
1 small navel orange
1 cup granulated sugar
3 tablespoons cornstarch
4 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1/3 cup Grand Marnier
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 1/2 boxes (2.5 ounces each) Godiva Truffles

Chocolate Truffle Glaze:
4 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
1/2 cup heavy cream
3 tablespoons light corn syrup
A pinch of salt
2 tablespoons Grand Marnier
1 teaspoon vanilla extract

Strawberry-Orange Fruit Garnish:
1 pint hulled strawberries, sliced
2 large oranges, zests removed and cut into thin strips, then peeled and cut into sections
2 tablespoons granulated sugar
1 tablespoon Grand Marnier

Make the chocolate crust:

Preheat oven to 350°F. Lightly butter 9 x 3-inch springform cake pan.


Mix together cookie crumbs and butter in bowl. Press mixture evenly onto bottom of prepared pan.


Bake crust for 15 to 20 minutes or until it is puffy and bounces back when gently pressed with a finger. Cool crust on wire rack.


Make the cheesecake filling:

Reduce oven temperature to 325°F. Using two large pieces of heavy-duty aluminum foil, wrap the outside of the pan.


Using a swivel vegetable peeler, peel off eight 2 x 1/2-inch strips of orange zest, being careful not to include any bitter white pith.


Combine sugar, cornstarch and orange zest strips in a food processor. Pulse until orange zest is finely chopped.


Add cream cheese to food processor. Pulse for 15 to 25 seconds or until creamy. Add sugar mixture, sour cream, Grand Marnier and vanilla. Process for 10 to 15 seconds or just until blended.


Add eggs and process just until blended. Turn batter into the chocolate crust-lined pan. Cut each truffle into quarters. Arrange 16 truffle quarters in circle 1 inch from edge of pan. Arrange remaining truffles in center.


Put cheesecake in high-sided roasting pan on the lower rack of the oven. Pour hot water into roasting pan so that the water comes halfway up side of the springform pan. Bake the cheesecake for 70 to 80 minutes or until the sides are slightly puffy and the center quivers. Leave the cheesecake in the roasting pan in the oven and turn off oven. Prop open the oven door and allow the cheesecake to cool slowly for 30 minutes.


Remove from oven. Remove foil from outside of the spring-form pan. Run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan. This will help prevent the top of cheesecake from cracking. Cool the cheesecake in the pan on a wire rack. Refrigerate uncovered for at least 8 hours or overnight.


Make the chocolate truffle glaze:

Run a thin-bladed knife around edge of the cheesecake to loosen it from the side of the pan. Remove the side of the springform pan. Slide two long metal cake spatulas underneath the cheesecake and transfer it to a wire rack. Set the rack over a flat baking sheet.


Put chocolate in 1-quart measuring cup with a pouring spout. Heat cream, corn syrup and salt in a small saucepan. Heat mixture until it starts to boil, stirring constantly. Pour hot cream over chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in Grand Marnier and vanilla.


Pour warm truffle glaze over cheesecake, coating it completely. Reserve remaining truffle glaze. Refrigerate for 5 to 10 minutes to set glaze.


Fill a small paper cone with some of the remaining truffle glaze. Pipe thin delicate lines over the top of the chilled glazed cheesecake. Keep the cheesecake chilled until ready to slice and serve.


Make the strawberry-orange garnish:

Just before serving the cheesecake, combine strawberries, orange slices, sugar, some of the reserved orange zest and Grand Marnier in medium bowl. Add more Grand Marnier to taste.


Cut cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Transfer each slice to a dessert plate using an offset metal cake spatula. Spoon some of the strawberry-orange mixture next to each slice of cheesecake and serve.

Answer 11

try this site - that cake looks good!

http://www.epicurious.com/bonappetit/desserts/strawberries_chocolate

Hope this helps, Good Luck!