Best Chocolate Satin Recipes

CHOCOLATE SATIN

Steps:

• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation:
• Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead
• This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

CHOCOLATE SATIN PIE

Steps:

• Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
• Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.

CHOCOLATE SATIN FROSTING

Steps:

• In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
• Beat in egg.
• Beat in chocolate, mix well.
• This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.

CHOCOLATE SATIN FROSTING

Steps:

• Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners' sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.

CHOCOLATE SATIN FROSTING

Steps:

• Break chocolate into 2 pieces.
• Bring milk or heavy cream to a boil in a small saucepan.
• Remove from heat.
• Now add the chocolate pieces without stirring.
• Cover and set aside for 10mins.
• Scrape into a food processor or blender.
• Add sugar, butter and vanilla essence.
• Process until the mixture is perfectly smooth.
• Transfer to a bowl.
• If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
• This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
• Soften before using.

DECADENT CHOCOLATE SATIN PIE - N

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan.
• Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; DO NOT boil.
• Place chunks in food processor fitted with metal blade.
• With processor running, slowly pour milk mixture into chocolate.
• Process 10 to 20 seconds.
• Scrape down sides and continue processing until smooth.
• POUR into crust; refrigerate for 3 hours or until firm.
• Top with sweetened whipped cream before serving; sprinkle with nuts.

SILK AND SATIN CHOCOLATE PIE

Steps:

• Cream butter and sugar until very light and fluffy.
• In double boiler, melt chocolate and blend with vanilla.
• Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
• Pour into baked pie shell.
• Chill at least three hours in refrigerator before serving.
• Top with whipped cream or whipped topping and toasted almond slivers.

SILK & SATIN CHOCOLATE PIE

Steps:

• 1. Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
• 2. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
• 3. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
• 4. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bN59sHnLIqE

DECADENT CHOCOLATE SATIN PIE

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place morsels in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
• POUR into crust. Refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.

SILK & SATIN CHOCOLATE PIE

Steps:

• Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
• Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
• When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
• Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.

CHOCOLATE SATIN FROSTING

Steps:

• Bring evaporated milk just to a boil in saucepan. Add chocolate, cover and let sit off heat 10 minutes. Don't stir. Scrape into food processor, add remaining ingredients and process about 1 minute. Set aside a few minutes until thickened to spreading consistency. Can be stored a week in refrigerator, and can be frozen.

SATIN CHOCOLATE TART

Steps:

• Preheat oven to 375 degrees F.
• In a mixer with the paddle attachment on low, mix the flour, cocoa powder, sugar, and butter together, blending until sandy.
• In a separate bowl, whisk together the yolks, cream, and vanilla extract. Add to the dry ingredients and mix until dough just comes together. Make into disks, wrap, and chill for 30 minutes.
• Roll out in small batches, as it gets soft quickly. With a 4-inch round chilled cutter, cut out disks. Keep dough chilled while you roll and cut the rest of the dough. Line 2-inch tart pans or rings with the disks. Line with plastic wrap (that's right!) and fill with rice then gather the plastic wrap up to contain the rice or place a second tart pan on the crust and bake them upside down on a sheet pan. Bake for 14 minutes then remove the rice packets and bake 2 more minutes to crisp. For the upside down version, bake 14 minutes total. Let cool slightly while you make the filling. This will make more dough than you need but it freezes well.
• To make the filling: In a small saucepan heat the cream until boiling. Meanwhile place the chopped chocolates in a bowl. Pour the hot cream over the chocolate and whisk until melted and combined.
• Pipe a thin layer of peanut butter in the bottom of each cooled crust then pour the ganache to fill up the tart shell completely. Roll the peanuts on the gold leaf to gild them then place 1 peanut in the center of each tart on the surface. Let cool until set about 2 hours, then serve the same day.

DARK CHOCOLATE SATIN PIE

Steps:

• Whisk together heavy cream, butter and chocolate on low heat until melted, stirring often.
• Remove from heat and add a bit of chocolate to egg yolks, whisking the whole time.
• When egg yolks are brought up in temperature, add them to chocolate. Continue to heat, stirring constantly until chocolate thickens and bubbles. Remove from heat. Add the additional cream and vanilla; whisk well.
• Set in saucepan on a bowl filled with ice water for 20 minutes. Beat mixture for 2 to 3 minutes until smooth and mixture stiffens. Put in pie shell and top with whipped cream.
• Cool in refrigerator for 2 hours.,

BLACK SATIN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 180 Deg C. Lightly butter bottom and side of a 10 inch springform tin or three 9 inch round cake pans. Line bottoms of pans with greased-proof paper. Dust the sides with flour and tap out excess. 2. Melt chocolate and cool for 10-15 minutes until tepid. 3. Sift flour, bicarbonate soda and salt. 4. In a large mixing bowl, beat butter and shortening till creamy. Add in brown sugar and continue to beat. Gradually add in 200g of sugar, 2 tablespoon at a time over a span of 6 minutes. Beat for another 1-2 minutes until mixture is light in texture and off-white in colour. Beat in vanilla extract. 5. Add in beaten eggs gradually. Add in sour cream and beat till smooth. Beat in melted chocolate until blended. 6. Fold in sifted flour mixture alternately with milk till combined. 7. In another mixing bowl, whisk egg whites till frothy. Gradually add in remaining sugar and whisk on med speed till stiff, shiny peaks start to form. 8. Fold egg whites into cake batter. Pour cake batter into baking pan(s) and smooth the top. Place into preheated oven and bake for 1 hour (single pan) or 20 - 25 minutes (3 pans). Remove cake when it has pulled away slightly from the sides of the pan and the centre springs back when gently pressed. 9. Cool cake in the pan for 5 minutes. Remove from pan and cool completely before assembling. 1. Put butter, evaporated milk, rum and vanilla extract into a large mixing bowl. Add in the melted chocolate and beat for about 30 seconds until frosting is thick and creamy. Use frosting immediately. 1. Place one layer of the cake onto a cardboard cake circle. Spread 3 tablespoon of jam onto cake. Spread frosting in an even layer over the jam. Put a second layer of the cake on top and repeat procedure. Place third cake layer on top. 2. Frost the top and sides of the cake using remaining frosting. Smooth out frosting. 3. Press the chocolate shavings onto the sides of the cake.

CHOCOLATE SATIN

Steps:

• Preparation Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation: Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
• Cooks' NoteIn our tests, we found best results with Lindt Excellence 70% chocolate, which is readily available at supermarkets. Be cautious about using just any chocolate; in chocolate with less than 70% cacao, the final result will not always be firm enough.
• Raw eggs are used in this preparation. Consuming raw eggs may increase the risk of foodborne illness. Raw eggs should be avoided by the very young and the very old, pregnant women, and anyone with a compromised immune system.
• From My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen © 2017 by Patricia Wells. Buy the full book from HarperCollins or from Amazon.
• Reprinted with permission from HarperCollins.

MRS. FIELDS CHOCOLATE MACADAMIA CREAM SATIN

Steps:

• To make the Cake: Preheat oven to 350oF.
• Grease and flour an 8- or 9- inchspringform pan.
• In a medium bowl, combine flour, baking soda and salt.
• Mix well with a wire whisk and set aside.
• In large bowl combine sugars with an electric mixer on medium speed.
• Add butter and beat to form a grainy paste.
• In small bowl combine cocoa powder and boiling water, and stir until smooth.
• Add cocoa mixture, eggs and vanilla to butter and sugar;
• blend well to form a smooth batter.
• Alternately add the flour mixture and the buttermilk to the batter.
• Blend at low speed just until combined.
• Pour into prepared pan.
• Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean.
• Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.
• To prepare the filling: In medium bowl with an electric mixer and clean.
• beaters, beat the sugar and cream cheese until well blended.
• Add egg and beat until light and fluffy.
• Next melt white chocolate in a double boiler.
• While chocolate is melting,in a small metal bowl sprinkle gelatin over the cold water.
• Let gelatin.bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.
• Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating.
• continuously at medium speed until smooth. (If you beat it too fast, the.
• gelatin will stick to the sides of the bowl.)
• Add whipped cream to the mixture and blend until smooth.
• With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.
• To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside.
• Replace sides of the springform pan,leaving bottom layer of cake in pan. Pour filling over bottom cake layer.
• Carefully place the other cake layer on top of the filling.
• Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.