Text 6252, 99 rader
Skriven 2011-01-26 08:02:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 637
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grasshopper Squares
 Categories: Cookies, Chocolate, Desserts, Booze
      Yield: 6 servings
 
MMMMM-----------------------BROWNIE LAYER----------------------------
    3/4 c  Unsalted butter
 10 1/2 oz Fine-quality bittersweet
           Chocolate; fine chopped
  1 1/2 c  Packed light brown sugar
      3 lg Eggs; lightly beaten
  1 1/4 ts Vanilla
    3/4 c  All-purpose flour
    1/4 c  + 2 tb unsweetened Dutch
           - process cocoa powder
    3/4 ts Salt

MMMMM------------------------MINT GANACHE-----------------------------
    1/2 c  Heavy cream
     10 oz Fine-quality white
           - chocolate; chopped
      2 tb Green crème de menthe
      1 ts Peppermint extract

MMMMM---------------------CHOCOLATE GANACHE--------------------------
      1 c  Heavy cream
     10 oz Fine-quality bittersweet
           - chocolate; fine chopped
 
  Special equipment: an offset spatula
  
  These squares practically explode in the mouth with silky, fudgy
  chocolate and cool mint ganache.
  
  Make brownie layer: Put oven rack in middle position and preheat oven
  to 375ºF. Lightly butter a 13- by 9-inch baking pan and line with 2
  crisscrossed sheets of foil, leaving a 2 inch overhang on all sides.
  Butter foil.
  
  Melt butter and chocolate with brown sugar in a 3-quart heavy
  saucepan over moderate heat, stirring occasionally, until smooth.
  Remove from heat. Whisk in eggs and vanilla until combined. Whisk in
  flour, cocoa, and salt until just combined.
  
  Spread batter evenly in baking pan and bake until set and a wooden
  pick inserted in center comes out with moist crumbs adhering, about
  20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
  
  Make mint ganache: Bring cream to a simmer in a 2- to 3-quart
  saucepan and remove from heat. Pour over white chocolate in a bowl.
  Let stand 1 minute, then whisk until smooth. Stir in crème de menthe
  and extract and chill, covered, stirring occasionally, until thick,
  about 1 hour.
  
  Make chocolate ganache: Bring cream to a simmer in a 2- to 3-quart
  saucepan and remove from heat. Pour over bittersweet chocolate in a
  bowl. Let stand 1 minute, then whisk until smooth. Chill, covered,
  stirring occasionally, until thick, about 30 minutes.
  
  Assemble layers: Spread mint ganache over top of cooled brownie in a
  thin even layer using offset spatula, then chill until firm but still
  slightly sticky, about 30 minutes.
  
  Spread chocolate ganache over mint and chill until firm, about 2
  hours.
  
  Lift dessert out of pan using foil overhang. Run a heavy knife under
  hot water and wipe dry, then trim edges of dessert (1/4 inch off each
  side). Cut dessert into squares and peel from foil.
  
  Cooks' notes: Squares keep, layered between sheets of wax paper or
  parchment, chilled in an airtight container 3 weeks.
  
  We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate
  for this particular recipe.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  December 2005 | Gourmet
  
  Makes about 6 dozen cookies
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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