So we've all heard of death by chocolate, but what about love by chocolate!
Slade Grove, of Slade Grove Creative Gourmet, stopped by to show how to make three decadent dishes for your valentine.
To learn more about Slade Grove Creative Gourmet, visit their website, www.sladegrove.com .
Here are some recipes from Wednesday's show:
Decedent Hot White Chocolate Mocha by Slade Grove
1 C Whole Milk
3 C Half-and-Half
4 oz Bittersweet chocolate, chopped
4 oz Real White Chocolate, chopped
1 TBSP Pure Cane Sugar
1 teaspoon Pure Vanilla extract
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmer. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract and whisk to combine. Serve warm.
Double Chocolate Dessert Bars by Slade Grove
6oz Unsalted Butter, melted
13oz Dark Brown Sugar
2 Large Eggs
1 tsp of Real Vanilla Extract
11oz Unbleached AP Flour
1 1/2 tsp Baking Powder
1 tsp Kosher Salt
1/4 tsp Cinnamon
6oz White Chocolate, chopped
8oz Cream Cheese, at room temp
4oz Confectioners' Sugar
6oz Dark Chocolate, chopped and melted
Preheat the oven to 350 degrees. Prepare a 9×13-inch baking dish with nonstick baking spray and line with parchment paper to create a saddle.
For the Cake Layer: In a large bowl, melt butter in the microwave and stir in brown sugar and allow to cool to room temp. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the chopped chocolate. The batter will be very thick.
Spread the cake batter into the prepared pan. Bake for 18-21 minutes (do not overbake - this is very very important). Remove from oven and allow to fully cool. Remove cake using the parchment saddle and sit it on a flat surface so it can be iced.
For the Icing: In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar until combined. Gradually add in melted chocolate; beat until blended. Ice the cake layer. Drizzle with melted white chocolate. Let the frosting set up in the fridge for two hours then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.
Easy Truffles By Slade Grove
· 12 oz bittersweet chocolate, chopped
· 1/2 cup heavy cream
· 1 TBSP light corn syrup
· 1/2 TSP Real Vanilla Extract
· Pinch salt
· 1 cup Dutch-processed Cocoa Powder
· 1/4 C Confectioners' Sugar
FOR THE GANACHE: Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave cream in measuring cup until warm to touch, about 30 seconds. Stir corn syrup, vanilla, and salt into cream and pour mixture over chocolate. Set aside for 1 minute, and then stir with wooden spoon to combine.
Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Ganache can be stored, refrigerated, for up to one week).
FOR THE COATING: Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside.
Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball.
Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache balls are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.