CHOCOLATE CURLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield about 20 curls
Number Of Ingredients 2
Steps:
- Place the chocolate into a microwave-safe bowl with the vegetable shortening. Throw it in the microwave until the shortening is melted and hot, 30 to 45 seconds. Stir with a fork to combine thoroughly.
- Next, pour the melted chocolate over the underside of a clean cookie sheet. Then, with an offset spatula or a knife, spread the chocolate in a thin layer. Keep going until it's very, very thin. Then...and this is the key...stick it in the freezer for a few minutes.
- After a few minutes, check that the chocolate is ready by pressing it with your finger tip; it should leave the slightest mark, but not an actual depression.
- Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you'll have a bunch of fun little chocolate curls.
- Important: As soon as possible, transfer the curls to a cold pan or plate, and then stick them in the freezer to harden. Store in the freezer in a zip-top bag until you need them. Use them to adorn pies, cakes or platters of fruit. You'll feel instantly fancy!
HOW TO MAKE CHOCOLATE CURLS
Chocolate curls take minutes to make! Use them to garnish to take a simple dessert from ordinary to extraordinary!
Provided by Holly Nilsson
Categories Dessert
Time 5m
Number Of Ingredients 2
Steps:
- Melt chocolate & butter in the microwave on 30% power until smooth.
- Pour onto a baking pan and using an offset spatula, spread chocolate as thin as possible.
- Place in the freezer for 3-4 minutes or until firm. Use a spatula or scraper to scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
- Once curled, place the pan back in the fridge until ready to use. Transfer the curls to your dessert using a spatula.
Nutrition Facts : ServingSize 1 ounce, Calories 200 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 12 mg, Sodium 39 mg, Fiber 2 g, Sugar 10 g
FRENCH SILK PIE
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CURLS
Use these to garnish any dessert, such as our Milk-Chocolate Pudding Cupcakes, Tiramisu Ice Cream Cake, or Mint Parfait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 ounces
Number Of Ingredients 2
Steps:
- Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally.
- Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle.
- Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.
TO MAKE CHOCOLATE CURLS
Steps:
- Rub the underside of a baking sheet with an oiled paper towel, then peel back one piece of paper to expose a square of gold leaf. Don't dally: It is whisper-thin, so it practically flies away if you breathe on it. Holding the rest of the book in your hand, invert the gold onto the oiled baking sheet and lift off the remaining piece of paper the gold leaf was sandwiched against. (Wrinkles are okay.) Repeat the process with eight more gold squares.
- Next, melt the chocolate and spread it over the gold leaf as thinly and evenly as possible with the offset spatula.
- Now comes the tricky part. The chocolate needs to set to the right consistency. If it isn't firm enough, it won't curl; if it's too firm, it will break into shards (which have their own beauty). Chill the chocolate for about seven minutes before trying a test curl. Brace the baking sheet against the kitchen wall and, holding the putty knife at an angle, scrape the chocolate (and gold leaf) away from you. If it curls, you've got it! The correct angle is really just a matter of feel.
- Carefully transfer the curls with the putty knife to a paper towel-padded box and keep them cold until you're ready to use them.
CHOCOLATE CURLS
Delicate chocolate curls to garnish desserts, or to decorate cakes. Method found in an old issue of Good Housekeeping magazine. This recipe should provide enough curls to entirely cover a 2-layer cake. Adjust as necessary for desired amount of curls. ***NOTE***After submitting this recipe, I was informed that single ingredient recipes are not approved for this site. Therefore, the toothpick was added to the ingredient list. This toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. The curls will not stand up to being punctured by the toothpick. They are adhered to the cake using the fresh frosting as glue.
Provided by Ms B.
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 2
Steps:
- In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
- Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
- With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
- Refrigerate until firm, but not brittle, about 10 minutes.
- Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
- Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
- With toothpick, transfer curls to another jelly-roll pan; refrigerate.
- Repeat 4 more times to make 5 batches of curls in all.
- To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)
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