Today was the final class this month in my February Baking Primer on Chocolate here in Anne’s Kitchen.
Hopefully March will bring the first hint of the spring thaw and with it, a new batch of recipes befitting the season of green. For now, we wrapped it up with kisses, always sweet in this house.
We started off with the French classic, the pot de crème, garnished with whipped cream-who doesn’t love making squiggles with this stuff?
Next, a Valentine favourite, the mocha fudge cupcake, Cupid’s treat, made in miniature muffin tins so everyone could take home.
The month of love couldn’t pass without the truffle tart, topped off with crème anglaise.
To finish it off , an easy and light treat, another French classic, the meringue kiss, this version with mint and drizzled bittersweet chocolate.
Sharing kisses seems only fair in the month of love so here’s the recipe.
Chocolate Mint Meringue Kisses
What you will need:
½ cup egg whites from about 4 eggs
⅔ cup granulated sugar
½ teaspoon mint extract
2 ounces unsweetened chocolate, grated
2 ounces semisweet chocolate for drizzling
You will also need a pastry bag fitted with a large plain tip and 2 cookie sheets lines with parchment paper or nonstick baking pads.
What you do:
Preheat the oven to 325 ⓕ degrees.
Warm the egg whites and sugar in top of double boiler set over barely simmering water.
Transfer to a mixer fixed with whisk attachment and whip until stiff and glossy.
Add the mint extract and continue whipping for another 10 seconds.
Fold in the grated unsweetened chocolate.
Scrape the mixture into the pastry bag. Pipe bite size kisses in rows onto the cookies sheets.
Bake until the meringues are a pale cappuccino colour, 25 to 30 minutes. To test one, remove one from tray, let it cool one minute then taste. It should be dry and crisp all the way through. Let the meringues cool on pan.
Chocolate Drizzle: Melt the semisweet chocolate in double boiler or metal bowl placed over barely simmering water. Dip the tines of a fork into the chocolate and drizzle over the meringues. Let them sit until chocolate is set, 30 minutes to an hour. If you have busy students in a hurry to eat them, put in fridge to set for 15 minutes.
These can be stored at room temp in airtight container for up to 3 days.Two rules of baking in this kitchen: use great ingredients, and package up your treats and send them out!
|Look for these recipes and more in my upcoming book: With love and sugar: Anne’s 50|