The Lure of Chocolate, Page 4

To Make Stabilized Whipped Cream:
In a heatproof cup, add water and sprinkle gelatin. Let it rest for 5 minutes so the gelatin softens. Put the cup in pan of simmering water until the gelatin is melted and completely clear. Let cool to room temperature. Chill bowl and beater. Beat cream and once it has begun to thicken add gelatin water gradually. Add sugar and vanilla. This results in a slightly firmer whipped cream. It needs to be stored in the refrigerator. Makes 2 cups.

To Assemble:
Fill with Chocolate Pastry Cream and smooth with an offset spatula. Smooth the whipped cream on top. Starting from the outside place the strawberries, right side up, in concentric circles with hull side towards the crust edge. Chill until 30 minutes prior to serving.

Hot Fudge Sauce
Makes: 1 1/2 cups 2 oz bittersweet chocolate (http://www.splendidpalate.com/frenchocbars.html)
1 cup evaporated milk
3 tablespoons corn syrup
2 tablespoons water
2 tablespoons cocoa powder (http://www.splendidpalate.com/purcocpow.html)
2 teaspoons vanilla
1 tablespoon unsalted butter, cut into bits

Finely chop chocolate. In a heavy saucepan, add chocolate, evaporated milk, corn syrup, water, and cocoa powder. Stir together until combined. Bring to a simmer over medium-high heat and boil, whisking frequently, for about 8 minutes. It will become very smooth. If you have a candy thermometer, it should reach about 225 degrees Fahrenheit. Remove from heat and stir in vanilla and butter. It will keep, covered and chilled, for 3 weeks. Cool fudge sauce completely before covering (any condensation will make it grainy). Reheat, uncovered, in a double boiler. Serve hot over ice cream.

Chocolate and Cocoa Brownies
Makes: 16 brownies

4 ounces bittersweet or semisweet chocolate, chopped
1/2 stick unsalted butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
1/2 cup cocoa http://www.splendidpalate.com/purcocpow.html
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 F. Prepare an 8x8 inch pan with nonstick spray or lightly with butter. In a small saucepan or in the microwave, melt chocolate. In a large bowl, mix together butter and sugar until well combined. Add melted chocolate. Add eggs and vanilla; stir until well blended and smooth. In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined. Spread the batter in the prepared pan. Bake for 30-35 minutes, until the edges just begin to pull away from the sides of the pan, but the middle is still soft. Do not over bake. Cool in the pan on a wire rack.

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