Madame Marie’s Sensual French Honey Chocolate Mousse

I feel certain that Madame Marie Curie enjoyed this classic, sensual French dessert on more than one occasion.

Yield:  10 servings

Ingredients

1 pound good quality semisweet dark chocolate  (or white chocolate, if you prefer)
16 oz honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Directions

Combine chocolate and honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate  in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.

Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.

Chill in bowl or divide into bowls. Top with your choice of berries.

REMEMBER TO LIKE ROMANCING THE BEE ON FACEBOOK TO WIN PRIZES!

The Romancing The Bee Diet – Day 10 – Honey Cocoa Meringues

cocoa meringue

I was a bad girl last night.  I had refined sugar. 

It gave me an upset stomach which persists today! 

I’ve learned my lesson. If I need a treat, I’ll make these. I love meringues anyway.  🙂

Yield:  approximately 20 cookies, depending upon size

Ingredients

3 egg whites

1 cup honey

1/4 tsp. cinnamon

1 tablespoon unsweetened cocoa powder

Instructions

Preheat oven to 225º F

Beat all ingredients together until stiff peaks form

Shape as desired

Bake on parchment paper for roughly one hour

Do not remove from oven at once, but turn off the oven, open the door, and leave for at least 5 minutes

Cool gradually, away from draft

The Romancing The Bee Diet – Day 7 – Chocolate Lava Cake

molten-lava-cake-853x1024

It’s been a week and I’ve lost 2.6 pounds.  I’m right on track, and still feel great.

So I’m going to make a diet treat today. I hope you enjoy it as much as I do!

Ingredients:

4 oz Semi-Sweet or Bittersweet chocolate

½ tsp Vanilla Extract

1/8 tsp Salt

2 Tbsp Honey

1 tsp Coconut Flour

2 tsp Cocoa Powder

2 eggs

4 Tbsp extra virgin or refined coconut oil (plus a little more for greasing the ramekins)

Directions: 

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.

In a small bowl, beat eggs, vanilla, salt and honey with a hand or stand mixer until light and frothy, about five minutes.

Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

Remove from oven and serve immediately. Enjoy!

Honey Coca Cola Cake

coca cola cake

Coke is one of my guilty pleasures.  Kicking the “Real Coke” habit is one of my greatest victories.

I’m now a Coke Zero fiend, thanks to my skinny, yoga-toned daughter Molly. Thank you, Dear!!

But this cake is a different story. It was introduced to me by my beloved mother L.J.  My Oldest Friend Mary Ann and I actually laughed when she told us about it. That was until we tasted it….

It’s one of the best we’ve ever tasted.  And even better with honey…

Ingredients

1 cup Coca-Cola

1/2 cup buttermilk

1 cup unsalted butter, softened

1 cup sugar

3/4 cup honey

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting (recipe follows)

Garnish: 3/4 cup chopped pecans, toasted

Directions

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar and honey; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Spread Coca-Cola Frosting over warm cake; garnish, if desired.

Coca Cola Frosting

Ingredients

1/2 cup unsalted butter

1/3 cup Coca-Cola

3 tablespoons cocoa

1 (16-ounce) package powdered sugar

1 tablespoon vanilla extract

Directions

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; Beat in sugar and vanilla until consistency of firm frosting.

Holidays With Honey – Cincinnati Opera Creams

opera creams

For about a hundred years, Cincinnati has had a love affair with candy filled with opera cream — a simple, but sweet and rich fondant.

Opera cream candies are usually covered in dark chocolate.  According to legend, the opera cream recipe was brought to Cincinnati from France before the turn of the century.

One explanation for the origin of the name “opera cream” is that the candy is sweet and very rich and so are a lot of operas.

Another explanation (more likely!) is that for many years, the Cincinnati Opera treated patrons to opera cream candy before performances.

Yield:  3-1/2  pounds

Ingredients:

4 cups granulated sugar

2 cups heavy whipping cream

1 tablespoon honey

1/2 teaspoon cream of tartar

1 teaspoon vanilla

1 lb dipping chocolate

Directions:

Combine sugar, cream, honey, and cream of tartar in a 3-qt. heavy saucepan.

Cook over low heat, stirring constantly, until sugar dissolves.

Cook to 236°F.

Watch carefully to avoid boiling over.

If sugar crystals form on the side of pan, wipe them off.

(To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.) Pour out onto marble slab (do not scrape pan).

Let stand until lukewarm, about 5-10 min.

Work like fondant, until creamy& light in color.

Add vanilla and work into mix.

Shape in pieces as desired.

Dip in melted chocolate.

Holidays With Honey – Honey Peppermint Truffles

peppermint truffles

This always happens. I think I have days and days before Christmas and all of a sudden there it is, staring me in the face. I hope I get the chance to post all of the recipes, Winter Solstice lore, and ghost stories I have planned before the Big Day. If not, there’s always next year…

Ingredients

9 ounces dark chocolate

1/2 cup heavy cream

1/4 cup honey

Pinch of salt

1/2 teaspoon peppermint extract

1 cup crushed red and white mint candies or candy canes

Directions

Place dark chocolate in a medium sized mixing bowl.

Heat cream, honey and salt in a small saucepan over medium heat until it comes to a boil. Pour hot cream over the chocolate and allow it to sit for 5 minutes. Then, whisk until smooth. Add in peppermint extract and stir to fully incorporate.

Cover mixture with foil or plastic wrap and place in refrigerator until truffle mixture becomes firm (about 6 hours or overnight).

Place a piece of parchment paper onto a large plate or cookie sheet and set aside.

Place the crushed peppermints on a plate or a cutting board.

Remove truffle mixture from the refrigerator. Using a teaspoon, or a melon baller, scoop out small balls of chocolate. Roll each carefully in your hand until it resembles a misshapen little ball (these should not be perfectly round, they are supposed to resemble real truffles).

Immediately roll each truffle in the crushed peppermint and place on prepared baking sheet. Cover truffles and place them in the refrigerator until firm. Place in fluted paper cases and serve.

Truffles can be refrigerated for up to 5 days.

Makes about 30 truffles

Holidays With Honey – Kentucky Bourbon Balls With Honey

bourbon balls

In 1936, Ruth Hanly Booe, a candy entrepreneur in Frankfort, Kentucky, invented the Bourbon Ball.  Simply and deliciously, it is a whiskey-spiked cream center covered with dark chocolate and topped with a pecan. Over time, it became a regional favorite,  especially popular during the holidays. My version contains honey as well as the finest Kentucky Bourbon.

Ingredients

1/2 cup unsalted butter, at room temperature

3 1/2 cups powdered sugar

5 Tablespoons top quality Kentucky Bourbon

1 Tablespoon honey

Directions

Combine softened butter and powdered sugar until smooth.

Add bourbon and honey.  Mix until incorporated.

Refrigerate the mixture for 1 hour.

Form the buttercream into 1 inch balls and place on waxed paper. Refrigerate until firm.

Transfer buttercream centers to a Ziploc freezer bag and freeze for several hours or overnight.

Dip in chocolate coating. (See Below)

Chocolate Coating

4 to 6 ounces semisweet chocolate

30 -50 whole pecan halves, for garnish

Place a toothpick in each bourbon ball, sticking the toothpick into the center.

Melt chocolate in a small bowl in the microwave or a double boiler. Mix and heat until smooth.

Working quickly, dip the bourbon ball centers into the chocolate one at a time. Tap the toothpick against the side of the bowl to shake off excess chocolate. Set the coated bourbon ball on waxed paper covering a baking sheet or pizza pan. With another toothpick push the bourbon ball gently from the toothpick and cover the spot where it was with a pecan half.

When all bourbon balls have been dipped allow them to rest until set. (To speed the process the pan of bourbon balls can be placed in the refrigerator.) When set, transfer the candies to a holiday tin or other storage container.