Thursday, May 07, 2015

Dessert Mash-Ups:Double Dips & Holiday Mash-Ups

 Do you need a luxurious dessert for your future barbecue,dinner party or just to enjoy at home? Well how about creating an unique menu that involves a simple Tiramisu dip together with a batch of chocolate covered strawberry truffles. It will be a sure fire hit with your friends and family this year.Trust me on that.

This Tiramisu dip is wonderfully creamy with a richness of coffee as well as cream cheese.It is an exceptional dip that goes great with just about anything, from cookies,fruits,cakes and even pastries.The dip also pairs splendidly with juicy and sweet strawberries that are draped in dark chocolate along with a truffle placed in the center of each.These two mash-ups come together to make an extraordinary combination.

The great part about making these delectable desserts are the recipes are simplistic as well as challenging.They include budget-friendly ingredients while creating a large amount.It also has well thought out directions along with room for adaptability.Lastly, each recipe teaches you basic baking skills that are necessary for the future while giving tips and advice.

Both recipes guide you through the process;however that doesn't mean you won't get your hands dirty.Some steps will be tedious as well as time consuming,especially in the assembling of the strawberries.However, practice makes perfect and in the end you will create something that is your own.No artwork looks the same.

So overall,these recipes receive a two thumbs up from me and I highly recommend you make this combo for yourself.It is fun, challenging and a unique process.Go for it!

Additionally, to let everyone know.This will be my final recipe review for the Dessert Mash-Ups Cookbook by Dorothy Kern.I had so much fun reviewing all the excellent dessert recipes and I was very surprised by the sure fire creativity throughout this book.I absolutely recommend everyone to pick up this cookbook.There are so many great desserts for everyone to try out.So,I will say a big thank you to Ulysses press for this opportunity and to Dorothy Kern for creating this lovely cookbook for all of us.You are an inspiration to foodie bloggers everywhere.


 Tiramisu Dip

1 1/2 tsp instant coffee or instant espresso
14 cup hot water
1 cup cold heavy whipping cream
3/4 cup plus 1 tbsp powdered sugar,divided
8 ounces mascarpone cheese or cream cheese,at room temperature 
1 tsp vanilla extract
1 ounce semisweet chocolate
Assorted dippers-cakes,cookies or fruit

Mixed instant coffee and hot water together,set aside to cool.

Beat heavy whipping cream and 1 tbsp of powdered sugar in my stand mixer fitted with a whisk attachment.Beat until stiff peaks formed.

Placed masporone/cream cheese in a large bowl with the remaining 1/4 cup of powdered sugar.With a hand mixer I beat it until it became smooth. I mixed in the vanilla and 2 tbsps of the cooled coffee.Added more coffee to taste.

Grated half of the chocolate into the mixture with a box grater.Stirred.Then gently folded in the whipped cream.

Placed the dip in a serving bowl and grated the rest of the chocolate as a garnish.Serve with dippers.To store,covered with plastic wrap and refrigerated for up to 3 days or longer.


Chocolate-Covered Strawberry Truffles

10 ounces semisweet chocolate,divided
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
24 strawberries,washed and dried very well

Chopped 4 ounces of the chocolate and placed in a large glass bowl.

Heated the heavy whipping cream in a small saucepan over low heat,just before boiled.

Poured the cream over the chocolate and let it sit for 30 seconds.Then whisked until smooth.

It did not fully melt.So I placed in microwave for 10 second increments,whisking after each time. Until mixture was smooth.Whisked in vanilla. Covered and refrigerated until firm,1-2 hours.

Lined a cookie sheet with waxed paper.Once the chocolate was firm, I scooped 1 tbsps sized balls and place on the sheet.Covered with plastic wrap and refrigerated for 30 minutes+.This can also be done the night before and refrigerated overnight.

Assembling:Removed truffles from the fridge and cut each ball in half,then rolled them to make a smooth round ball.I placed the truffles in the refrigerator while I prepared the strawberries.

Then I removed the green tops of the strawberries. I also cut a small dime sized circle in the top of each berry.Then gently pressed a truffle into each strawberry.

In a large glass bowl,I placed 6 ounces of semisweet chocolate and microwave in 30 second increments,stirring after each time, until smooth.

Then I placed sprinkles into bowls and lined a cookie sheet with wax paper.

Then I gently dipped each strawberry top into the chocolate and into the sprinkles. Placing each on the prepared sheet to set.Tip: Gets Messy!

To set completely,I covered the cookie sheet with plastic wrap and placed in the fridge.Best eaten right away;however can last up to 2 days when kept chilled.