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february 3 - 9, 2019 What's up! 47 try these recipes Chocolate challenge Take time this Valentine's Day to charm your favorite chocolate lover Chocolate Covered Strawberries Ingredients • 16 ounces milk chocolate chips • 2 tablespoons shortening • 1 pound fresh strawberries with leaves. Directions 1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. 2. Insert toothpicks into the tops of the strawberries. 3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. Chocolate Cakes with Liquid Centers Ingredients • 1/2 cup butter • 4 (1 ounce) squares bittersweet chocolate • 2 eggs • 2 egg yolks • 1/4 cup white sugar • 2 teaspoons all-purpose flour Directions 1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups. 2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. 3. Beat the eggs, egg yolks and sugar together until light colored and thick. 4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. 5. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired. Chocolate Amnesia Ingredients • ice cubes, or as needed • 2 fluid ounces vodka • 2 fluid ounces coffee-flavored liqueur • 4 fluid ounces chocolate milk, or more as needed Directions 1. Fill a pint glass with ice. Pour vodka and coffee-flavored liqueur over ice; top with chocolate milk and stir. Death by Chocolate Mousse Ingredients • 21 chocolate sandwich cookies, crushed • 1/4 cup butter, softened • 1 cup heavy cream • 1 (12 ounce) package semisweet chocolate chips • 1 teaspoon vanilla extract • 1 pinch salt • 2 cups heavy cream • 1/4 cup white sugar • 1 cup heavy cream, chilled • 1/4 cup white sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides. 2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool. 3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth. 4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally. 5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust. 6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.