To get Chef Jamie Gwen's recipes, visit her website.
Serve this Italian-style coffee for breakfast, brunch, an after dinner drink or dessert.
1 scoop chocolate gelato or ice cream
1 to 2 shots freshly brewed espresso
Freshly whipped cream
Chocolate Shavings, for garnish
Toasted chopped hazelnuts, for garnish
Fill a small glass with a scoop of ice cream/gelato and pour the hot espresso over the ice cream. Garnish with a dollop of whipped cream, chocolate shavings and chopped hazelnuts.
CHOCOLATE MILK BREAD PUDDING
I love this simple bread pudding, so full of chocolate goodness!
8 cups Sweet Hawaiian Bread or Brioche, cut into 1-inch cubes
1/2 cup granulated sugar
1 cup chocolate milk
1/2 cup heavy whipping cream
3 whole eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
8 ounces bittersweet chocolate, broken into pieces
Place the bread cubes into an 8x8-inch baking dish; do not pack them in. Sporadically place the chocolate pieces in between the crevices of the top layer of bread.
In a mixing bowl, whisk together the sugar, cream, eggs, vanilla, cinnamon and salt. Pour the mixture over the bread and let stand for 15 minutes to allow the bread to soak up the custard. Preheat the oven to 375°F.
Bake for 35 to 40 minutes or until the bread pudding is golden and the custard is set. Remove from the oven and serve with the Praline sauce.
DOUBLE CHOCOLATE PANCAKES with CHOCOLATE GANACHE & BERRIES
1 1/3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 1/4 cups whole milk
1/2 cup miniature semisweet chocolate chips
Fresh Berries, for garnish
Powdered sugar, for dusting
For the Chocolate Sauce:
3/4 cup heavy whipping cream
1 teaspoon unsalted butter
1 cup dark chocolate chips
In a medium bowl, whisk the dry ingredients together. Add the wet ingredients and whisk until combined. (The batter will be lumpy.) Stir in miniature chocolate morsels.
Heat a griddle over medium heat and lightly grease the surface with butter.
Use a 1/4-cup measuring cup to scoop the batter onto the griddle. Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter. Serve warm, topped with fresh berries and dusted with powdered sugar.
To make the chocolate sauce, heat the heavy cream and butter in a small saucepan until just boiling, stirring frequently. Remove from the heat and pour the mixture over the chocolate in a small bowl. Let rest for a minute, then stir until completely combined. Drizzle over pancakes.
CHOCOLATE MOUSSE in the FOOD PROCESSOR
14 ounces soft silken tofu
1/4 cup unsweetened cocoa powder
1/4 cup agave nectar
1 1/2 teaspoons pure vanilla extract
1/2 cup fresh raspberries
2 tablespoons chopped pistachios
Puree the tofu, cocoa, agave and vanilla in a food processor. Pour into serving dishes; top with berries and nuts and chill until firm.