Cocktail Hour: Chocolate Gelato Stout Float

A Feteful Life: Chocolate Gelato Stout Flout

I’ve seen a number of different alcoholic floats floating around this summer and wanted to give one a try. My entire family (OK, me. And the kids because I keep taking them with me as an excuse) has been addicted to gelato this summer. And I thought chocolate gelato + stout would be a fabulous combo. Is it a drink? Is it a dessert? It doesn’t matter: it’s delicious.

Chocolate Gelato Stout Float (A Feteful Life)

Ingredients
– 1 pint chocolate gelato
– 1 bottle good quality stout

Directions
Fill a chilled pint glass 3/4 of the way with gelato. Pour in stout to the top. Devour.

St. Patrick’s Day Dessert: Chocolate Guinness Mousse

A Feteful: Chocolate Guinness Mousse

Two things: (1) Happy St. Patrick’s Day!; and (2) For the love of all things Irish, go make this Chocolate Guinness Mousse RIGHT NOW. It is out of this world good and earned high praise in my house, including: “Wow. This is good. This is like restaurant good.” and “Mommy, we are renaming this day Mommy Pudding Day! You and Ms. Suzanne should open up a sweet shop.” You’ll have to put some good work into it — there’s a lot of whisking involved — but it is worth it. The recipe I followed was for a pudding, but mine came out so dense and rich, it has to be a mousse. And I served it in small appetizer/cocktail glasses because of that. I also ended up making a straight whipped cream for the top (slightly over whipped, actually — you want soft peaks), instead of incorporating the Guinness syrup called for — I thought it would just be too much. But give it a go yourself and see what’s what.

Chocolate Guinness Mousse (slightly adapted from Epicurious)
(makes 15, 3-oz appetizer/cocktail glass servings, with a little extra)

Ingredients
8 large egg yolks
1 cup sugar
1, 14.9-ounce can Guinness Draught
3 ounces heavy cream
7 ounces high-quality bittersweet chocolate (70 – 72% cacao), finely chopped

Directions

In large nonreactive mixing bowl, whisk together egg yolks and sugar.

Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan (drink the remaining Guinness yourself if not saving it for the whipped cream). Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.

Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

Beat remaining cream until soft peaks form. Divide cream among 6 glasses of pudding and serve.

A Feteful Life: Chocolate Guinness Mousse

A Feteful Life: Chocolate Guinness Mousse

Raspberry Ice Box Cake

A Feteful Life: Raspberry Ice Box Cake

Ok, seriously, you need to make this dessert. The inspiration for this dessert comes from the famed Magnolia Bakery in NYC where they have made this vintage dessert relevant again. I first made it for New Year’s Eve this year and adapted it into a chocolate mint combination. It was a huge hit and I was told that I must blog about it! Well, here it is but this time I made a pretty pale pink raspberry version in honor of Valentine’s Day next week.

A Feteful Life: Raspberry Ice Box Cake

Raspberry Ice Box Cake 

Ingredients

2 pints heavy whipping cream (4 cups)
2 tablespoons sugar (use 3 tablespoons if you aren’t using the raspberry puree)
1 tablespoon vanilla (or substitute with your favorite flavor, I used 1 tbsp mint extract originally)
raspberry puree from recipe below
1 1/2 boxes Nabisco chocolate wafer

Directions

In an electric mixer whip the cream, sugar & vanilla until it reaches medium peaks. Fold in the raspberry puree until fully incorporated (or don’t fully incorporate and leave the pretty white and red streaks).

To assemble the cake, start by determining the diameter of your cake. Take a wafer and place it in the middle and then encircle it with 6 wafers. Once you know how wide a circle you will be creating, remove the cookies and spread out a layer of whipped cream approximately the size of that circle. Now, lay your first level of cookies (1 in the middle, six around). Spread 1/8″ to 1/4″ layer of whipped cream over the cookies leaving a bit of the edge uncovered. Now add another layer of cookies but this time be sure to offset the cookies on this level (see photo above). Cover with more whipped cream and continue to add offset layers to your hearts content (I did nine layers). Be sure to finish with whipped cream and smooth out the top layer. I decorated mine with some raspberries and chopped dark chocolate so you know what flavors you’re in for but it would be just as pretty on its own.

Let the cake sit in the refrigerator for a minimum of 5 hours — all day or even overnight would be even better. Enjoy!

* Note – You will have some left over whipped cream but I found that if I halved the recipe you don’t really have enough.

Raspberry Puree

Ingredients

2 pints fresh raspberries
1/2 cup sugar

Directions

Add the raspberries and sugar to a medium non-reactive saucepan. Start with the temperature on low, stirring and pressing on the raspberries to help them release their juices. Once they are mostly liquified, turn up the head to a light bowl until the sauce thickens a bit (about 3-5 minutes).

Strain the puree through a fine mesh strainer into a heat proof bowl. Let cool before you add to the whipped cream.

 

 

 

 

 

 

Homemade Hot Chocolate Mix

A Feteful Life: Homemade Hot Chocolate Mix

Are you still looking for ideas for Christmas gifts? I always love getting and giving homemade food items and this year I decided to gift my own homemade hot chocolate mix. I used a recipe I found by Alton Brown and made a few additions. I gave one batch a kick with a little cayenne, another batch a little spice with some cardamom, and to the final batch (for my kiddos) I added chopped up peppermint bark. Obviously I had to try each batch to ensure their quality and I can assure you, they are fabulous. Package them up in some cute jars and use these free printable labels (2 1/2″ circles) and you’ve got a quick and easy gift with stuff you probably already have in your pantry. Happy gifting!

A Feteful Life: Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix (slightly adapted from Alton Brown)

Ingredients
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
1 pinch of cardamom, or more to taste
2 ounces peppermint bark, coarsely chopped

Directions
Combine the first five ingredients in a mixing bowl and incorporate evenly. Separate the powder into three different bowls. In one bowl add a pinch of cayenne, in another add a pinch of cardamom, and in the final bowl mix in the chopped peppermint bark. Can be stored in an airtight container indefinitely. When ready to serve fill a mug half full with the mixture and then add hot water. Stir until incorporated.

 

A Feteful Life: Homemade Hot Chocolate Mix