Chocolãt

These are getting wrapped and sent off soon. They are my specialty; melt in your mouth, death by chocolate.

Someone asked for the recipe.

Flourless Fudge Brownie Bites

Brownies:

6 large eggs, at room temperature
18 oz semisweet chocolate, chopped
16 tablespoons unsalted butter, cut into tablespoons
1 teaspoon vanilla

½ teaspoon espresso powder (optional)
or ¼ cup Kahlua (optional)

Method:

1. Preheat the oven to 425 degrees. Line a 9x9 inch cake pan with tin foil, and
butter the bottom and sides well. Set the eggs in a bowl and cover with hot tap water.
2. In a double boiler, melt the butter and chocolate together, stirring until smooth. Let cool slightly and stir in the vanilla.
3. In a large bowl, beat the eggs on high speed until they are tripled in volume, pale yellow in color and foamy.
4. Fold half the egg mixture into the chocolate mixture to lighten it. Gently fold in the remaining eggs.
5. Pour the batter into the pan en smooth the top.
6. Set the baking pan in larger glass pan. Pour hot water into the large pan to come halfway up the brownie pan.
7. Bake the brownies in the middle of the oven for 10 minutes. Turn the oven off and let the brownies stand in the oven for 5 minutes while you make the glaze.

Glaze:

¼ cup heavy cream
4 oz semisweet chocolate, chopped
4 oz milk chocolate, chopped

In a double boiler, heat the cream and the chopped chocolate till smooth, stirring. Pour the glaze evenly over the brownies and smooth by tilting the pan back and forth. Allow to cool, cover and refrigerate overnight.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

To cut the brownies, peel the foil back to reveal the sides. For smooth cuts, run a chef's s knife under hot water and wipe dry before making each cut. For a melt-in-the-mouth texture, let the brownies come to room temperature for 30 minutes before serving. Or not.

To make the dice, cut the ragged edges off each 9 x 9 inch brick. Cut brick in 36 one inch squares. Make shallow holes on the tops with kitchen tool of your choice and fill with melted white chocolate (piped into holes)