Chocolate-Hazelnut Ravioli

This is a very fun recipe to make. Most people will give you a strange look when you tell them you are making chocolate hazelnut ravioli. Just tell them to trust you — I promise it will impress your family and your guests. By the way, I must warn you (if you do not already know) Nutella is a highly addictive substance. Once you open that little jar it is hard to stay away from it.

Chocolate-Hazelnut Ravioli
From Foodnetwork.com
Recipe courtesy Giada De Laurentiis

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Strawberry and Bailey’s Fool

This is a very wonderful summertime dessert, but I can’t think of a bad time to have Bailey’s in anything! When I made this I used the strawberry puree and cream alternately with baked puff pastry (so it was more of an interesting pastry thing versus individual parfaits). Do not substitute the whipped cream with cool whip. You will be disappointed if you do! 🙂 One thing I have found very helpful when whipping my own cream is to use a metal bowl. About 15 minutes before I am going to whip the cream, I put the metal bowl and the beaters in the freezer. Keep the cream very cold too. Keeping it all very cold reduces the time spent actually whipping the cream.

Strawberry and Bailey’s Fool
Found originally on Recipezaar.
The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.

2 cups strawberries, hulled
2 cups heavy cream (whipping cream)
1/2 cup Bailey’s Irish Cream
1/4 cup confectioners’ sugar (for dusting)

6 servings

1. Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.

2. In a blender or food processor, puree the remaining strawberries until smooth.

3. Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey’s Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.

4. Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner’s sugar.

Mousse Recipes and Ganache for Double Chocolate Bombe

Chocolate Mousse

This recipe goes with Double Chocolate Bombe
Ingredients

1 cup whipping cream, divided
1 (8-ounce) package semisweet chocolate squares
1/4 cup light corn syrup
1/4 cup butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Preparation
Cook 1/4 cup cream, chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until chocolate melts. Cool.

Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes.

Yield 2 1/2 cups

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White Chocolate Mousse

This recipe goes with the Double Chocolate Bombe
Ingredients

1/2 cup whipping cream, divided
3 (1-ounce) white chocolate baking squares
2 tablespoons light corn syrup
2 tablespoons butter
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
Preparation
Cook 2 tablespoons cream, white chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until smooth. Cool.

Beat remaining whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into white chocolate mixture.

Yield 1 1/4 cups

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This recipe goes with the Double Chocolate Bombe

Ganache
Ingredients

1 (8-ounce) package semisweet chocolate squares
1/4 cup whipping cream
Preparation
Cook chocolate and cream in a heavy saucepan over low heat, stirring until melted.

Yield 3/4 cup

Southern Living, DECEMBER 1997

Double Chocolate Bombe

I made this Double Chocolate Bombe cake for wedding shower that was held at our Church. The food theme for the shower was cheesecakes, but I wanted to do something a little different to offer some variety. I will have to post some of the cheesecake recipes I scored that day in a later post. Anyway, the Bombe is a little complicated to make, but if you follow the instructions carefully you will be very pleased. The result was beautiful and delicious! I will make it again one day, but this is not your average make it in a moment kind of cake. When I get inspired and make it again, I will post some pics. Bon Appetit!

Double Chocolate Bombe
(from Southern Living)

1/2 cup pecan pieces, toasted
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 1/2 teaspoons vanilla extract
3 large eggs, separated
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk
Chocolate Mousse
White Chocolate Mousse
Chocolate Ganache
Garnish: chocolate curls

Process pecans in a food processor until ground; set aside.Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.

Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.

Yield: 8 to 10 servings

Southern Living, DECEMBER 1997

Chocolate Cinnamon Torte

The first time I tried this torte was at a holiday office party. I had a co-worker who always brought in the most beautiful and most tasty cakes, pies, tortes and other such treats. This one was amazing and when she told me how easy it was I just had to try it. I make it about once a year. It’s very rich and very wonderful. The multiple layers will get you the “oohs and aahhs” that are nice to hear, but you will feel a little guilty since it is so simple. It is a time consuming torte though, so I recommend making the cookies for it at least a day in advance.

Chocolate Cinnamon Torte

2 C. sugar
1 1/2 C. butter or margarine softened
2 eggs
2 T. ground cinnamon

*Up to three days ahead: Tear 14 sheets of waxed paper, each about 9 1/2 inches long. On one sheet trace bottom of 9 inch round cake pan. Evenly stack half the sheets with pattern on top. With kitchen shears, cut out circles. Repeat with other half of sheets.

*In large bowl, measure sugar, butter, eggs, cinnamon and 2 C. flour. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium, beat mixture, 3 minutes or until very light and fluffy, occasionally scraping bowl. Stir in remaining fl our to make a soft dough.

*Preheat oven to 375 degrees, with a damp cloth, moisten one large or two small cookie sheets. Place two waxed paper circles on cookie sheet. Spread a scant 1/3 cup of dough into a very thin layer onto each circle. Bake 8-12 minutes until lightly browned around edges (They burn very easily, so watch them closely!) Remove cookie sheet to wire rack and cool for 5 minutes. Stack cooled cookies (still on wax paper) and cover with plastic wrap. Store for up to 3 days.

*Filling: Coarsely grate chocolate squares. Set aside. In large bowl with mixer at medium speed, beat cream, powdered sugar, and cocoa until soft peaks form. Carefully peel off wax paper from one cookie, spread with 1/2 cup whipped mixture. Repeat layering until all cookies are used. End with whipped mixture on top. Sprinkle grated chocolate on top of cake. Refrigerate until serving time or at least 3 hours. Makes 16 servings.

My Notes: If a cookie breaks while you are transferring