Ingredients
1/2 lb bittersweet chocolate
1 raspberry coulis (separate recipe f, ollows)
1 creme anglaise (separate recipe fol, lows)
1 chocolate mousse (separate recipe f, ollows)
1 royal icing (separate recipe follow, s)
Directions
1. To temper chocolate, cut off one third; set aside. Break remainder
into small pieces, and melt in a dry metal bowl over simmering water.
When chocolate reaches 100' on a chocolate thermometer, remove from
wa- ter bath and add reserved chocolate. Stir until chocolate cools
to 85'; remove unmelted pieces. Place over hot water again, and stir
until chocolate reaches 90'.
2. Brush 8 heart-shaped molds with chocolate, a thin layer at a time.
Make shells as thin as possible but sturdy enough for filling.
3. Place molds in freezer for 10 to 15 minutes, or until chocolate
begins to separate from mold. Without touching chocolate, turn shells
out onto a parchment-covered baking sheet. Refrigerate until ready to
fill.
4. Pour a thin laver of raspberry coulis onto dessert plates. Pour
creme anglaise into a small parchment-paper pastry bag, and cut a
tiny hole at the end. Dot perimeter of coulis with creme anglaise. In
one circular motion, lightly drag a wooden skewer through dots to
make heart shapes.
5. Using a pastry bag fitted with a large star tip, pipe mousse into
each shell, piling high. Carefully place a second shell on top.
6. Decorate tops of hearts as desired with royal icing, using a
pastry bag with a small star tip. Refrigerate. Set hearts out at room
temperature 20 minutes before serving.
MAKES 4 HEARTS, 4 To 6 INCHES WIDE
Servings: 4 hearts
Chocolate Hearts Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have proved the existence of recipes far back into distant history, in fact as far as early Egypt, and potentially, even further back. Having said that, these, ancient recipes were just very basic pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we find a couple of books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful of that period. Over the next few centuries, the powerful and rich strove to lay on the most extravagent meals, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cookbooks are starting to become popular mostly as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Chocolate Hearts recipe.
