I made the icebox cake. Turned out perfect! My advice is start early on the cake. It takes a while to make. I probably made thicker cookies than 1/8 inch because I like my cookies thicker and it still turned out great. I didn't have problems with the whipped cream either. Not sure what happened for the other reviewers! Alas, my family didn't like the cake. Their verdict: it's just cookies and whipped cream. Well, more for me. I loved it.
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24 hours later and my "icebox" cake is still hard cookies layered with cream. As I reread the recipe I realize that I cut my ten inch log into 48 pieces as instructed, which made my cookies nowhere near 1/8 inch, much closer to 1/4 inch. Misprint?
What should have been a simple task--whipping cream and adding butterscotch syrup became a disaster. First, it's pretty unlikely that one can whisk by hand 2-1/2 cups of cream into stiff peaks in 2-e minutes. Used an elecric mixer and things were proceeding until i added the butterscotch sauce to the partly whipped cream. Long before stiff peaks--indeed, any peaks at all--i had butterscotch flavored cottage cheese + whey (maybe it was butterscotch flavored butter + whey).
whad'd I do wrong?
whad'd I do wrong?
I think you need to add the butterscotch to the unwhipped cream then whip together, that's what I did and it came out great. Of course as you can see in my comment my cookies were too thick and are still hard after 24 hours.
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The most important thing is to use good quality chocolate. There is a huge difference between good chocolate and average chocolate. Percentage of cocoa solids is important too, but it's secondary.
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Melissa, I love your column and recipes. I am looking for some Passover desserts which are kosher in spirit. I always make a matzoh crunch with several different toppings. Do you have chocolate recipe which would be good for Passover? Thanks
If you eat chocolate for 100 years, you will live a long time
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Can this be made with soy milk in lieu of milk and cream? Thanks
Last year, you published a chocolate mousse recipe that had only two ingredients: bittersweet chocolate and water. As a low-carb dieter, I would love to make that again for Valentine’s Day (although I am allowed to augment it with a little home-whipped cream to fold in). Please publish it again, as the weights and measures were exactingly precise (and counterintuitive).
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google it on the NYT recipe site --it is only chocolate and water. "Bittersweet Chocolate Mousse with Fleur de Sel" (my Melissa Clark)
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Why do some people like to adulterate chocolate? The best is dark, 70% to 90% cocoa content. Then one sees bizarre recipes for something like chicken chocolate, fish with chocolate sauce, or steaks with shredded chocolate on top. Lesser abominations are things like chocolate cookies and chocolate donuts.
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Choccolate pudding. "Crema " is what we call it. My mother made it in Italy. I make it here in the States, my sons love it, my grand children love it.
Even hot with Italian bread. I lick the spoon. Che delizia!!
Even hot with Italian bread. I lick the spoon. Che delizia!!
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For the poundcake would you need to cut down on the amt. of sugar if you used bittersweet instead of semi-sweet chocolate?
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Another way to deepen the chocolate flavor is to add a touch of espresso powder.
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Made the Chocolate Poundcake today. It's excellent.
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Yes, chocolate should be luscious! And you can get all that lusciousness without the nutritionally and ethically problematic eggs and dairy: Fran Costigan's latest and magnificent book, "Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts" will guide you through puddings, cakes, cookies, ice creams, candies and so on.
And be sure to check the list of fair trade chocolates from The Food Empowerment Project.
And be sure to check the list of fair trade chocolates from The Food Empowerment Project.
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Another vote for that recipe for the sophisticated chocolate shortbreads please!
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For a New Year's eve dinner, I prepared a chocolate macadamia nut torte and it was fantastic. Just google and U will get the recipe.
It is incredibly rich - ENJOY.
It is incredibly rich - ENJOY.
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Torte or tart? I find more recipes for the latter...
a tart is a pie.
a torte is a cake.
a torte is a cake.
Your initial "sweetie" sounds like a terrible guest.
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If you're looking for a really interesting twist with chocolate, I found a recipe for chocolate and cinnamon grilled sandwiches. I tried them and they're sooo yummy. Here have a look: http://www.yummystuff.net/2015/01/grilled-cinnamon-chocolate-sandwich.html Its amazing how versatile chocolate can be!
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I too want the recipe for the chocolate shortbreads!
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Will the chilled chocolate-wafer dough be stiff enough to slice using a mandoline?
use a wire cheese slicer or unflavored floss
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Please publish the recipe for the elegant shortbreat! I would NOT be disappointed by that cookie.
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Would this work as a bundt cake, possibly minus the streusel? Maybe double the cake part?