Double Chocolate Decadence
Chocolate has been calling out to me lately and I can no longer ignore it. When it comes to desserts, particularly chocolate, I generally subscribe to the maxim that less is not more, but more is more. In that vein, I’m offering a decidedly decadent double chocolate delight. Cocoa and buttermilk are incorporated into whipped cream for a subtle tang in the body of this chocolate delicacy and a silky and nutty brown butter-infused sauce is the perfect complement to the base. Although you have chocolate heaped upon chocolate, this is not an over-the-top sweet dessert. The cocoa tempers the sweetness with a slight earthy flavor while the brown butter in the chocolate sauce counters with a nutty flavor. Crown with a cherry and you’ve got an easy, elegant, and indulgent dessert.
Brown Butter Chocolate Sauce
Heat butter in a small saucepan over medium-low heat, whisking, until it starts to foam. About 2 – 3 minutes. Reduce to low and continue whisking until the milk solids in bottom of pan turn golden brown. 3-4 minutes. Remove from heat and stir in chocolate chips and salt. Cover tightly and let sit for about 5 minutes. Stir melted chocolate mixture, scaping up the goody bits from bottom, until smooth. Keep warm.
Rosie Notes:
Whenever I’m whipping cream, I chill both my beaters and my mixing bowl. You’ll get more volume this way because the cold causes the fat molecules to solidify, resulting in a more effective incorporation of air bubbles, giving you a more stable and voluminous whipped cream.
I’m using Dutch-processed cocoa as opposed to regular, or natural, cocoa. The difference is in the pH levels and resulting flavors. Dutch-processed cocoa is treated with an alkaline solution, neutralizing its acidity. This results in a darker color and a smoother, less bitter and more mellow chocolate flavor.
Pour cream into chilled bowl of a stand mixer fitted with balloon-whisk attachment. Whip at medium speed about 4 minutes, or until soft peaks form. Reduce speed to low and add cocoa, sugar, vanilla, and salt, scraping down sides as needed. Slowly add buttermilk, beating until medium-soft peaks form, about a minute. The peaks should hold their shape and barely curl over at the tip.
To Serve:
Makes 6 ½-cup servings.
Spoon whipped cream into serving cups, forming tall mounds. Make a well in center of each and pour warm chocolate sauce into each well. Garnish with cherries, if desired. You could use pitted fresh cherries, maraschino cherries, or Amarena Fabri cherries.
Enjoy.
