Somersize Chocolate


By Suzanne Somers

Random House

Copyright (C) 2004 by Suzanne Somers
All right reserved.

ISBN: 1400053293


Chapter One

Molten Chocolate Cake with White Chocolate Lava

LEVEL TWO Makes 6 servings

Your friends will be impressed by this one; These divine individual chocolate cakes have a gooey surprise inside-a river of white chocolate lava!

6 ounces or 1 1/4 SomerSweet Dark Chocolate Baking Bars (37 1/2 squares), chopped

11 tablespoons unsalted butter

3 large eggs

3 large egg yolks

2 tablespoons SomerSweet

1/4 cup 100% white whole wheat flour (or whole wheat pastry flour)

3 ounces or 2/3 (4.9-ounce) SomerSweet White Chocolate Baking Bar (18 squares), chopped

Perfectly Whipped Cream (below), fresh raspberries, or white chocolate curls (page 65), for garnish

sugar substitutions

1/2 cup sugar

7 ounces dark chocolate

4 ounces white chocolate

Preheat oven to 325°. Butter six small glass custard cups (6 ounces each, 4 inches wide).

In a double boiler, heat the dark chocolate and the butter, stirring until smooth. Set aside.

Place the eggs, egg yolks, and SomerSweet into a large bowl. Beat with an electric mixer until pale and thickened, about 10 minutes. Add the melted dark chocolate and the flour, then beat for 5 more minutes. Pour half the mixture into the custard cups, filling them nearly halfway. Divide the white chocolate among the custard cups, placing it in the center of the batter. Pour the rest of the batter on top. Place the cups into the oven and bake for about 12 minutes, or until the sides seem stiff but the centers jiggle when touched.

Let cups cool for a few minutes before sliding a knife around the sides of each to loosen. Invert each onto a dessert plate. Prick the centers with a fork and split open so the melted chocolate in the center oozes out. Garnish with whipped cream, raspberries, or white chocolate curls.

Perfectly Whipped Cream

PRO/FATS-LEVEL ONE Makes 10-12 servings

My classic whipped cream made with SomerSweet.

Whip the cream with an electric mixer until very thick. Add the vanilla and SomerSweet. Continue whipping until soft peaks form.

Chocolate Raspberry Truffle Tart

ALMOST LEVEL ONE Makes 8 servings

I love the look of this tart. Jam tarts are a traditional favorite...and they're so easy to make. You can use any of my Somersize jams for this lovely tart: strawberry, triple berry, blackberry, blueberry, or sour cherry-all taste great!

For the crust

2 ounces cream cheese at room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon SomerSweet

1 tablespoon unsweetened cocoa powder

sugar substitutions

crust: 3 tablespoons sugar

filling: 2 tablespoons sugar 5 ounces dark chocolate

Preheat oven to 400°. Line an 8-inch springform pan with waxed or parchment paper. Grease parchment and sides of pan with butter. Set aside.

To make crust

Beat together the cream cheese, eggs, vanilla, SomerSweet, and cocoa powder until smooth. Pour the batter into the prepared pan. Bake for 10 minutes. Allow to cool completely.

To make filling

Place the unsweetened chocolate and chocolate baking bar into a small bowl. Heat the cream in a small, heavy saucepan until almost boiling and pour over the chopped chocolate. Stir until the chocolate has melted. Fold in the vanilla, SomerSweet, and butter and stir until smooth. Spread or paint a thin layer of chocolate mixture over the crust to keep the jam from soaking into the crust and making it soggy. Refrigerate until chocolate has set, about 10 minutes.

Spread the jam over the chocolate layer. Pour the remaining chocolate mixture over the jam. Refrigerate for 2 hours or overnight. Carefully run a thin-bladed knife or spatula around the edge of the pan to loosen the tart. Remove the sides of the pan. Run a metal spatula underneath the tart to loosen the waxed paper. Remove paper before serving. Decorate with melted chocolate in a lattice design, or just drizzle on top.

Bittersweet Chocolate Sorbet

ALMOST LEVEL ONE Makes 4 servings

Chocolate sorbet has its own special taste . . . icy and satisfying. Sorbets are softer than sherbets and contain no milk or cream. My Bittersweet Chocolate Sorbet is a fabulous, light dessert that will melt in your mouth.

2 (4.9-ounce) SomerSweet Dark Chocolate Baking Bars (60 squares)

1 cup water

1 cup brewed decaffeinated coffee

2 tablespoons SomerSweet

Chocolate Leaves (optional; page 85), for garnish

sugar substitutions

3 tablespoons sugar

10 ounces dark chocolate

Chop the chocolate into 1/2-inch pieces. Place in a food processor and process until finely chopped. Set aside.

Pour the water and coffee into a small saucepan. Whisk in the SomerSweet and bring to a boil. Remove from heat. With the food processor running, slowly pour the coffee mixture through the feed tube, melting the chocolate. Continue processing until the mixture is smooth. Pour the mixture into a bowl and allow to cool to room temperature, about 20 minutes. Cover and refrigerate for 2 hours. Pour into an ice cream maker and freeze according to manufacturer's directions. Scoop into pretty dishes and garnish, as desired, with chocolate leaves.

Tiramisù

ALMOST LEVEL ONE Makes 6-8 servings

To make this tiramisù, first prepare the Chocolate-DippedCocoa Meringue Cookies (page 81), pour the batter into a sealable bag, snip off the end, and pipe out the cookies into ladyfingers. Bake as directed, then layer the cookies with this recipe to make a great, traditional tiramisù.

16 ounces mascarpone (or cream cheese), softened

1 tablespoon SomerSweet

1 teaspoon vanilla extract

1 tablespoon decaf coffee crystals dissolved in 1 cup hot water

2 tablespoons unsweetened cocoa powder

2 cups heavy cream

1 recipe Chocolate-DippedCocoa Meringue Cookies (page 81) (don't dip cookies into chocolate)

2.5 ounces or 1/2 SomerSweet Milk Chocolate Baking Bar (15 squares), grated

sugar substitutions

1/4 cup sugar

3 ounces milk chocolate

To make filling

Beat together the mascarpone, SomerSweet, vanilla, and 1/4 cup of the coffee with an electric mixer until smooth. Divide the mixture between two bowls. Add the cocoa powder to one bowl and beat until combined.

In a third bowl, beat the cream until stiff. Divide between the two bowls of mascarpone mixture. Fold in and set aside.

Place half of the cookies into an 8-inch square baking dish. Sprinkle with half of the coffee. Spoon the chocolate cheese mixture over the cookies. Sprinkle with half the grated chocolate. Layer the rest of the cookies on top of the grated chocolate and sprinkle with the remaining coffee. Spread the last of the cheese mixture over the cookies. Sprinkle with the remaining grated chocolate. Cover and refrigerate 2 hours or overnight before serving.

White Chocolate Pots de CrÈme

ALMOST LEVEL ONE Makes 6 servings

Anyone who knows me knows that I love white chocolate! Chocolate Pots de Crème is a fancy name for very rich French pudding. The dark chocolate version of this first appeared in Get Skinny on Fabulous Food. Now it's better than ever with SomerSweet chocolate, especially white chocolate! Serve it in my darling little covered pots (available on my website) for a truly authentic French dessert.

2 cups heavy cream

1 (4.9-ounce) SomerSweet White Chocolate Baking Bar (30 squares), chopped

7 large egg yolks

1 tablespoon SomerSweet

Pinch salt

1 tablespoon vanilla extract

Perfectly Whipped Cream (page 23)

sugar substitutions

1/4 cup sugar

5 ounces white chocolate

Preheat oven to 350°.

Place 1 1/2 cups of the cream into a small, heavy saucepan over low heat. Place the remaining cream and the chocolate into the top of a double boiler over gently simmering water. Beat the yolks in a small bowl and set aside. When the cream just begins to boil, remove from the heat and stir in the SomerSweet and salt. Set aside.

Stir the chocolate mixture until perfectly smooth. Remove from the heat and gradually add the hot cream to the chocolate mixture, stirring constantly. Gradually stir the chocolate mixture into the yolks. Add the vanilla. Return the mixture to the top of a double boiler and cook over gently simmering water, stirring constantly with a rubber spatula, for 3 minutes. Pour mixture through a fine sieve or strainer into ramekins or covered pots. Don' t fill all the way. Place pots into a baking dish and place baking dish into the oven. Pour very hot water into the baking dish to reach halfway up the sides of the pots. Cover the pots with lids or, if using ramekins, cover the tops of the ramekins with a baking sheet. Bake for 25 minutes. The custard will look a little soft, but will become firmer as it chills. Remove the pots from the baking dish and allow to cool. Refrigerate for 2 hours before serving. Serve with a dollop of Perfectly Whipped Cream.

Mini Coconut Baked Alaska

ALMOST LEVEL ONE Makes 6 servings

This tastes awesome. You can use Somersize Coconut Ice Cream Mix and a box of Somersize Flourless Chocolate Brownie Mix to make this incredible dessert even easier. I love to make a mountain of meringue on my Baked Alaska. It looks so impressive!

For the crust

2 (4.9-ounce) SomerSweet Dark Chocolate Baking Bars (60 squares), chopped

3 ounces unsweetened baking chocolate, chopped

12 tablespoons (1 1/2 sticks) unsalted butter

5 large eggs at room temperature

1 tablespoon SomerSweet

sugar substitutions

ice cream: 3/4 cup sugar

crust: 1/4 cup sugar 10 ounces dark chocolate

meringue: 1 cup sugar

To make coconut ice cream

Pour the cream and water into a heavy saucepan. Heat until hot, but not boiling. Remove from the heat. Place the yolks into a medium bowl. Whisk for 2 minutes. Pour the cream over the eggs, whisking constantly. Pour the mixture back into the saucepan and place over low heat. Stir until the mixture thickens and coats the back of a spoon. Pour the mixture through a sieve into a clean bowl. Add the SomerSweet and coconut extract. Stir well. Cover with plastic wrap and cool to room temperature. Refrigerate for at least 2 hours. Pour into an ice cream machine and freeze according to manufacturer's directions.

To make crust

Preheat oven to 350°. Butter six 6-ounce ramekins and set aside.

Melt the chocolates and butter together in a double boiler over gently simmering water. Stir until the chocolate is smooth. Remove from the heat and allow mixture to cool slightly. Meanwhile, beat the eggs until pale and tripled in volume, 8 to 10 minutes (very important). Add the SomerSweet and beat for another minute. Mix one third of the egg mixture into the chocolate mixture. Carefully fold the rest of the egg mixture into the chocolate. Pour into prepared ramekins. Bake for 20 minutes. Cool completely, then refrigerate for at least 1 hour before adding ice cream.

Place 1/4 cup of ice cream inside each ramekin, smoothing out top. Cover with plastic wrap and freeze.

To make meringue

Preheat oven to 400°. Beat the egg whites in a mixer until soft peaks form. Add the SomerSweet and vanilla and beat until stiff peaks form. Dollop on top of the frozen ice cream. Place in the hot oven for 5 minutes, or until the meringue is golden brown. Cool for 5 minutes. Serve within 5 minutes.

Ice Cream Sandwiches

ALMOST LEVEL ONE Makes 4 servings

My grandchildren love these Ice Cream Sandwichesand so do I. Make them a special treat by adding my SomerSweet Zannies, Chocolate Chips, or Chocolate Covered Espresso Beans. No refined sugars-can you believe it?

1/2 cup unsweetened cocoa powder

6 tablespoons (3/4 stick) butter

2 (4.9-ounce) SomerSweet Milk Chocolate Baking Bars (60 squares), chopped

3 large eggs

2 tablespoons SomerSweet

1 teaspoon vanilla extract

11/3 cups French Vanilla Ice Cream (page 35)

SomerSweet Zannies; SomerSweet Chocolate Chips; or SomerSweet Chocolate Covered Espresso Beans, for garnish

sugar substitutions

1/4 cup sugar

10 ounces dark chocolate

Preheat oven to 350°. Butter a 9313-inch cake pan. Dust with 1 tablespoon of the cocoa powder to prevent cake from sticking to pan. Set aside.

Melt the butter in a small, heavy saucepan over low heat. Add one of the chopped chocolate bars (reserving the other) and stir continuously until chocolate has melted and mixture is smooth. Remove from heat and set aside.

Place the eggs into a large bowl. Beat with an electric mixer until frothy, about 1 minute. Add the remaining cocoa powder, the SomerSweet, and vanilla and beat for another minute. Mixture will be thick. Slowly pour in melted chocolate while continuing to beat at low speed. Increase speed to medium and keep beating until mixture is smooth, about 30 seconds. Spread mixture evenly in prepared pan. Bake for 15 minutes. Allow to cool before cutting into 2 1/2-inch circles with a round cookie cutter (or an empty SomerSweet can).

Melt the remaining chopped chocolate bar in a microwave or double boiler, stirring until chocolate is melted and smooth. Dip the outside of each cookie into melted chocolate. Allow excess to drip off. Place on a baking sheet lined with waxed paper. Freeze until chocolate has set.

To assemble sandwiches

Line a metal or plastic 1/3-cup round measuring cup with plastic wrap. Pack the measuring cup with ice cream. Place one cookie on top of the ice cream. Invert the measuring cup and remove the plastic wrap. Place another cookie on top. Roll ice cream edge in SomerSweet Zannies, Chocolate Chips, or Espresso Beans. Repeat with remaining cookies and ice cream. Freeze until the ice cream has set, then wrap tightly in plastic wrap and aluminum foil (to prevent freezer burn) and freeze for at least 4 hours, or overnight.

Easy White Chocolate Chunk Ice Box Fudge

ALMOST LEVEL ONE Makes 30 pieces

Gooey, yummy fudge has to be one of the ultimate sinful pleasures. This recipe is still the ultimate pleasure, but it's not sinful since it's made with SomerSweet.

1 cup heavy cream

2 (4.9-ounce) SomerSweet Milk or Dark Chocolate Baking Bars (60 squares), chopped

4 ounces unsweetened baking chocolate, chopped

1 (7.4-ounce) jar Somersize Caramel Sauce

2.5 ounces, or 1/2 SomerSweet White Chocolate Baking Bar (15 squares), cut into 1/4-inch pieces and chilled

sugar substitutions

10 ounces dark chocolate

Line a 935-inch loaf pan with a double layer of plastic wrap, allowing a few inches to overhang at each end. Set aside.

Heat the cream in a small saucepan over medium. When bubbles appear around edges, remove the pan from the heat. Add the milk chocolate and unsweetened chocolate to the cream.

Continues...


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