The Rural Voice, 2000-08, Page 46RURAL LIVING
Summer desserts, tantalizing temptation
Selected by Bonnie Gropp
With delicious opportunities for
summerti►ne desserts keeping
►•ourself swimsuit trite isn't always
easy. But it's hard to resist chilling
out ►rich a frozen treat or enjoying
the taste of fresh fruit fancied up in a
tantalizing after -meal temptation.
FROZEN DOUBLE
CHOCOLATE SQUARES
Dark layer:
1/3 cup (75 mL) whipping cream
6 squares semi -sweet baking
chocolate, chopped
2 tbsp (30 mL) butter or margarine
2 eggs, separated
1/4 cup (50 mL) sugar
Line an 8 -in. (2L) square pan with
plastic wrap extending on two sides
to allow easy removal.
Bring cream to a boil in a
saucepan; remove from heat. Add
chocolate and butter; stir until melted.
Blend into egg yolks.
Beat egg whites until frothy;
gradually add sugar, beating until
stiff peaks form. Fold into chocolate
mixture.
Pour into prepared pan. Freeze 20
min.
White layer:
1 envelope unflavoured gelatin
2/3 cup (150 mL) whipping cream,
6 squares white chocolate,
chopped
2 tbsp (30 mL) butter or margarine
2 eggs, separated
1/4 cup (50 mL) sugar
Sprinkle gelatin over cream in
saucepan. Let stand 1 minute. Bring
cream to a boil; remove from heat.
Add white chocolate and butter; stir
until melted. Blend in egg yolks.
Bean egg whites until frothy;
gradually add sugar, beating until
stiff peaks form. Fold into chocolate
mixture; pour over dark chocolate
layer. Cover with foil.
Freeze until set, at least 8 hours.
Drizzle top with 1 square melted
semi -sweet chocolate. Remove from
pan. Cut into squares.
For special occasions prepare
dessert in a loaf pan:
Line an 8x4 in. (1.5L) loaf pan with
plastic wrap. Prepare as above
42 THE RURAL VOICE
These Frozen Double Chocolate Squares are made ahead making for a
convenient, but decadent summer dessert.
starting with the white chocolate
layer.
Unmold loaf onto wax paper,
remove plastic wrap. Pour chocolate
glaze over surface. Transfer onto
serving platter. Cover and freeze until
ready to serve.
Chocolate glaze:
Melt four squares chopped semi-
sweet chocolate with 2 tbsp (30 mL)
butter or margarine over low heat.
Gradually add 1 tbsp (15 mL) hot
water; cool to lukewarm.
WHITE CHOCOLATE AND
RASPBERRY PARFAITS
6 squares white chocolate,
chopped
1 1/2 cups (375 mL) whipping
cream, divided
1 pkg (300 g) frozen unsweetened
raspberries, thawed
1/2 cup (125 mL) sugar
spoonful of prepared orange juice
white chocolate curls
fresh raspberries.
Microwave chocolate and 1/4 cup
(50 mL) whipping cream in
microwaveable bowl on .High for 2
min. or until chocolate is almost
melted. Stir until chocolate is
completely melted. Cool until room
temperature.
Beat remaining whipping cream
with an electric hand mixer until soft
peaks form. Fold half of the whipped
cream into cooled chocolate mixture.
Fold in remaining whipped cream.
Meanwhile in a blender combine
raspberries with sugar and orange
juice. Blend until smooth.
Refrigerate.
Alternately layer in tall dessert
dishes or wine glasses white
chocolate mousse and raspberry
sauce. Top with white chocolate curls
and raspberries.
CHOCOLATE CRACKLE
SUNDAE SAUCE
2 tbsp (30 mL) butter
1/2 cup (125 mL) chopped pecans
4 squares semi -sweet chocolate,
chopped
favourite ice cream
Melt butter over low heat.
Add nuts; cook stirring constantly
until Tight golden brown.
Remove from heat. Add chocolate
and stir until melted and smooth.
Serve warm over ice cream. Sauce
hardens when it touches ice cream.