Once in a while we just get in the mood for chocolate. As we’ve gotten older our tastes have changed. When we were younger we loved anything chocolatey, all the time. Now, we enjoy desserts with flavors that we would have spurned in our youth. But, there are those times when you crave a chocolate dessert.

Over the past two days it has become hot…sauna hot. We went from sleeping with our windows open to buttoning up the hatches and cranking the air. When craving chocolate in this weather there is nothing left to do but make chocolate ice cream. Creamy, smooth, simply delicious chocolate ice cream will be the only thing to hit the spot.

We find ourselves, again, using an Alton Brown ice cream recipe for a good basic chocolate ice cream. But, if you want to get sexy and take it to orgasmic levels then try the recipe from Bon Appetite ….it will make you scream for more ice cream.

Chocolate Ice Cream (Alton Brown)

Ingredients

• 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Directions

1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
3. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
4. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
5. Stir in the vanilla extract.
6. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
7. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
8. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Chocolate Ice Cream (Bon Appetite)

Ingredients

• 7 ounces dark chocolate (70% to 75% cacao), finely chopped
• 2 cups plus 2 tablespoons whole milk
• 1/3 cup unsweetened cocoa powder
• 6 large egg yolks
• 13 tablespoons sugar, divided
• 1/4 cup heavy whipping cream

Directions

1. Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
2. Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
3. Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
4. Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves.
5. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
6. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
7. Process custard in an ice cream machine according to manufacturer’s instructions.

It was 1977 and I was 9 years old when my sister took me to the theater and I saw the most amazing special effects movie of my life. I never cared for sci-fi movies as a child because, oddly enough, I found them unrealistic. (Funny, though, I did like the Jetsons, the cartoon about a futuristic family.) I grew up watching the classics from the 1940’s and 1950’s. And, after seeing every action/sci-fi movie ever made (you do that when you have two boys) I still prefer the classics. But, I will always have a fondness for Star Wars.

George Lucas’ science fiction extravaganza opened up my eyes to a level of imagination I never considered and the story seemed completely plausible to my 9 year old logic. A whole generation of Star Wars fans was born on May 25, 1977 when the blockbuster movie opened for the first time. The movie was an instant hit, earning over $450 million in the US alone. Star Wars became a cultural phenomenon that has ceased to be any less relevant than the day it opened. Lucas’ Star Wars Empire has grossed over $4,800,000,000 worldwide over the past 35 years.

With its timeless plot of good versus evil and a total of six Star Wars films my children have also grown up loving the series. There was a time when my own two boys were younger that my home was filled with the sound of dueling light sabers and the breathing of Darth Vader. Of course, being the only female in the house I’d have to don the earmuffs, pretending to be Princess Leia.

The light sabers have been donated to charity along with the Darth Vader helmet. But, the love of Star Wars continues as my son leaves for school wearing a t-shirt that has a print of Darth Vader and the following saying:

“Join the dark side. We have cookies.” We may not be on the dark side, but we do have cookies.

You will need a Jedi mind trick to resist these delicious chocolate cookies. Bring them to your next picnic and the forces will be with you (couldn’t resist).

Cream-filled Chocolate/Orange Shortbread Cookies (Cookie from Simply Recipes)

Ingredients

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 Tablespoon of orange zest

Directions

1. Preheat oven to 325°F and line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, and salt in a bowl. Set aside.

3. Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.

4. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.

5. Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit. Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.

Vanilla Cream Filling (Martha Stewart)

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening (butter flavored)
3 1/2 cups confectioners’ sugar
1 tablespoon pure vanilla extract

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

My Fudo News Flash: We are sorry to inform that the Oscar Weekend Contest has been cancelled due to lack of interest. In lieu of the contest we would like you participate in a giveaway. We understand that many of you have very hectic schedules. It is quick and easy to enter the giveaway:

In order to enter the giveaway:

1. Please add us to your blogroll (we’d love it) (let us know you did)
2. Please “like” us on Facebook and add us as a friend.
3. Tweet and Post about it on Both Twitter and Facebook

The winner will enjoy a copy of Essential Pepin, Jacque Pepin’s latest cookbook.
To entice you we would like you to enjoy the following recipe from the prolific Jacque Pepin

Photography Tips:

1. Rippled Cardboard Paper (Corrugated Paper) You can get this under four bucks!
2. Any featured chocolate desserts, break off a few pieces of brick chocolate (Bakers Chocolate)
3. The mint leaf is a creative element, but you can nibble on it if you like.

Chocolate Mousse (Jacques Pépin’s Essential Pépin)

Ingredients

1/3 cup sugar
4 large egg yolks
10 ounces bittersweet or semisweet chocolate, melted
2 cups heavy cream
2 teaspoons cognac (or another liqueur like Grand Marnier)

1. Reserve 2 tablespoons of the sugar, and combine the rest of the sugar with the egg yolks in a stainless steel bowl. Place the bowl in a skillet of hot tap water (or use a double boiler), and whisk the mixture for 3 minutes, or until it is fluffy, smooth, and at least doubled in volume.

2. Beat the reserved sugar with the cream in a large chilled bowl for a few minutes, or until soft peaks form; do not over whip. Transfer about 3/4 cup of the whipped cream to another bowl to use as a decoration, and refrigerate.

3. Using a rubber spatula, combine the melted chocolate with the yolk mixture and the cognac. If the mixture starts to seize or break down, immediately stir in 1 to 2 tablespoons of the whipped cream to smooth out the mixture. Gently fold in the remaining whipped cream until incorporated. Transfer the mousse to a decorative bowl, cover, and refrigerate until set, at least 2 hours.

4. At serving time whip the reserved ¾ cup whipped cream until stiff peaks form. Spoon the cream into a pastry bag fitted with a star tip and decorate the top of the mousse with the cream or spoon dollops of the cream onto the top of the mousse. Serve.

Photography Data:
Guest: Liv Friis-larsen
ApertureFNumber: f/3.2
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/125
FNumber: 32/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 6
Flash: 16
FocalLength: 100/1