Double Chocolate Velvet

This is on-topic since I just made it (again) for my stitch in today.
The recipe came from a newspaper or magazine about 20 years ago and
the restaurant is no longer in business, so the recipe must be up for
grabs.

DOUBLE CHOCOLATE VELVET

Crust:
2 Cups graham cracker crumbs
1/4 lb melted butter

Dark Chocolate Filling:
1 1/2 lbs dark chocolate, chopped
1 Cup brewed dark coffee
1/2 Cup Meyer's Rum
4 whole eggs
1/2 Cup heavy cream

White Chocolate Filling:
3/4 Cup heaby cream
3/4 lb white chocolate, chopped

Mix graham cracker crumbs with melted butter thoroughly by hand.
Spread at the bottom of a 9 to 10" spring form pan.

In a metal bowl, add the dark chocolate, coffee and rum, and place in a
300 deg. oven for apporximately 10 minutes or until melted. Transfer
to a food processor and mix until smooth. Add the eggs, one at a time,
and mix. Add the cream and mix some more. The consistency should be
similar to a thick chocolate suace. Pour the mixture into the spring
form pan and place in a freezer for about one hour, or until firm. Do
not freeze solid.

In a small saucepan, bring the cream to a boil. Remove from heat and
immediately add the white chocolate. Stir until smooth. Place mixture
in a stainless steel bowl and allow to cool to reoom temperature,
approximately 15 to 20 minutes. Layer the white chocolate on top,
tilting the spring form pan slightly so that the mixture runs to the
edges.
Place in the refrigerator for a few hours. To unmold, run a hot
knife around the outside edge of the spring form pan and then release
it. YUMMMMMMMMMMMMMMMMM!!!!!

I just use my double boiler & small hand mixer thing for the dark
chocolate part & don't bother with a food processor, since mine isn't
big enough anyway. One year, I was distracted and, after adding 1 Cup
of coffee, added 1 CUP of rum also. No one complained - we just all
laughed as we used spoons to eat it and nearly had to be restrained
from licking our plates in polite company. :-))) Yesterday, I
discovered that I only had 1/4 cup of rum left in the bottle. Rather
than drive the 23 miles into town, hoping to find a liquor store open
on Sundays I made up the difference in coffee and the ladies still had
seconds. We followed it up with teeny tiny glasses of blackberry
cordial.
Liz from Humbug

Liz from Humbug wrote:

DOUBLE CHOCOLATE VELVET

White Chocolate Filling:
3/4 Cup heaby cream
3/4 lb white chocolate, chopped

MMMMmmmm, this sounds *heavenly*! Got any pieces left you could send
my way???

Btw, is "heaby" cream a southern Oregon delicacy? Or short for
"heaby-jeeby" cream? r,d,&h

Joan

On 12/11/06 8:23 PM, "Liz from Humbug" wrote:

This is on-topic since I just made it (again) for my stitch in today.
The recipe came from a newspaper or magazine about 20 years ago and
the restaurant is no longer in business, so the recipe must be up for
grabs.

DOUBLE CHOCOLATE VELVET

*snip*

I just use my double boiler & small hand mixer thing for the dark
chocolate part & don't bother with a food processor, since mine isn't
big enough anyway. One year, I was distracted and, after adding 1 Cup
of coffee, added 1 CUP of rum also. No one complained - we just all
laughed as we used spoons to eat it and nearly had to be restrained
from licking our plates in polite company. :-))) Yesterday, I
discovered that I only had 1/4 cup of rum left in the bottle. Rather
than drive the 23 miles into town, hoping to find a liquor store open
on Sundays I made up the difference in coffee and the ladies still had
seconds. We followed it up with teeny tiny glasses of blackberry
cordial.

Thanks for this what looks to be great recipe. Hmmmm - maybe I'll try some
chambord in lieu of the rum - or with. Sounds great. Since we're pretty
much just hangin' out during the holiday time - I'm definitely planning some
baking and this will be a big hit.

Thanks again. And plus if we get "happy" on cake - well, it'll just be us
to pass out.

ellice

On Dec 12, 11:58 am, "Joan E." wrote:
Btw, is "heaby" cream a southern Oregon delicacy? Or short for
"heaby-jeeby" cream? r,d,&h

Joan

That's what it's called after you've had a few slices ...

Rachel

Little Black Bird wrote:
On Dec 12, 11:58 am, "Joan E." wrote:
Btw, is "heaby" cream a southern Oregon delicacy? Or short for
"heaby-jeeby" cream? r,d,&h

Joan

That's what it's called after you've had a few slices ...

Where was your spew warning, Rachel???? LOLOLOLOLOLOL!

Joan