Warm, Jeff and Geoffrey work together to produce a wonderful dessert with a melting chocolate dome over raspberry sorbet and other surprises!
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Melting Heart Cakes
DISH THANKS TO THE COOKING AREA
Overall: 6 hr 35 minutes (consists of cooling, setting and freezing times).
Active: 35 min.
Yield: 4 servings.
1 pint raspberry sorbet, softened.
8 ounce dark chocolate, finely sliced, or dark chocolate candy melting wafers.
White Chocolate Sauce:.
1 cup heavy cream.
2 cups white chocolate chips.
2 teaspoons vanilla extract or vanilla bean paste.
8 chocolate sandwich cookies, fallen apart.
4 mini brownie bites, crumbled.
16 fresh raspberries.
16 freeze-dried raspberries, lightly crushed.
Unique devices: an 8-cavity silicone heart mold (2 1/4- inch hearts); 4 medium round balloons; a 3-inch round cutter or ring mold.
For the frozen hearts: Press the softened sorbet into 4 cavities of an 8-cavity silicone heart mold (2 1/4- inch hearts). Freeze a minimum of 6 hours and approximately over night.
For the chocolate domes: Melt the chocolate in a double boiler. When totally melted, let the chocolate cool to about 90 degrees F. The chocolate should still be melted and warm, not set.
Meanwhile, wash and dry the beyond 4 medium round balloons. Pump up the balloons so they have to do with 5 inches in size.
Keeping the tied end of a balloon, dip it into the melted chocolate so that two-thirds of the balloon is covered in chocolate. Let the excess chocolate drip off. Location the balloon chocolate-side up in a coffee mug. Repeat with remaining balloons and chocolate. Let set at room temperature level until solidified, 4 to 6 hours.
As soon as the chocolate is total set and hard, very carefully pop each ballon with a knife and remove it from the interior of the chocolate dome. Location the domes open-side down on a warmed baking sheet and gently swirl to create a smooth edge. Transfer to a clean baking sheet lined with parchment paper. Shop in a cool place.
For the white chocolate sauce: In a medium pot, heat the cream over medium-low heat until hot and bubbling around the edges. Immediately include the white chocolate chips and vanilla and whisk up until the chocolate is totally melted and included into the cream. Keep warm up until prepared to serve. You can make the sauce in advance and shop in an airtight container in the refrigerator; reheat in a pot over low heat prior to serving, adding more cream if needed to thin it out.
For the assembly: In a medium blending bowl, combine the collapsed sandwich cookies, brownies and fresh and freeze-dried raspberries. Gently toss to integrate.
Line up 4 plates or large shallow bowls (like pasta bowls). Place a 3-inch ring mold in the center of one of the plates and spoon in a quarter of the fruit and collapse mix. Carefully eliminate the cutter. Repeat on the remaining plates. If you don't have a 3-inch cutter, neatly spoon the mix into the center of each plate in a circle about 3 inches in size.
Make certain the white chocolate sauce is nice and hot and transfer to a measuring cup or little pitcher.
Working rapidly, get rid of the raspberry sorbet hearts from the molds and location one onto each portion of the collapse mixture. Thoroughly cover each heart with a chocolate dome. Present to your guests and pour the hot chocolate sauce over the dome to melt and reveal the dessert.
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Melting Heart Cakes|The Kitchen|Food Network.