Wait, did you just say Triple Chocolate Cheesecake with Oreo Crust? When? Where? Sign me up! Now that the holidays are here in full force, I feel like my kitchen should be full of delicious desserts. Back when I was in grad school and living in Atlanta, I stumbled across this cheesecake from a former co-worker. He made his infamous chocolate cheesecake for our annual holiday potluck, and I immediately started pestering him for the recipe. And now this cheesecake makes a regular appearance around the holidays. This Triple Chocolate Cheesecake is one of my all-time favorites. It starts with an Oreo crust, and it only gets better from there!Continue Reading »
Have you ever wondered how bakeries and restaurants make their desserts look so amazing? It’s actually quite simple. The secret is to always top your desserts with a fancy garnish. Garnishes often don’t take very long to make, and they’ll transform your plain desserts into something that looks like it came from a bakery! Today’s post describes a simple technique for making amazing chocolate curls to use on top of your desserts. Heck, these chocolate curls look so awesome that you may just want to serve a plate of these by themselves for an after dinner treat! And you probably already have the necessarily tools to make these curls right in your kitchen.
In order to make professional looking chocolate curls, you’ll need to use the back of a cookie sheet or jelly-roll pan. Yup, the back of the pan. And the key here is that the pan needs to be clean and as flat as possible. If your pans are beat up and warped, then it might be time to treat yourself to a new baking sheet. You gotta be prepared for holiday baking, right?? Aside from a small metal bowl and a saucepan for melting the chocolate, the only other tool you’ll need is something with a stiff plastic edge. I’ve actually found that the 99¢ plastic paint scrapers from the hardware store are ideal for this job. (I keep one of these plastic scrapers in my baking drawer in the kitchen…and it’s marked “Baking” so that I don’t accidentally use it to scrape paint.) Plus, scraping chocolate curls is way more fun than scraping paint off an old wall!
As the picture above shows, you’ll need to let the chocolate warm back up at room temperature before you can create curls. In the first picture, the chocolate was still too cold, and so it just broke into pieces as I tried to scrape it. In the second picture, the chocolate was warmer, but still too cold for curls. (It was the perfect temperature for making chocolate shavings, though.) Finally, in the third picture, the chocolate has warmed up to the perfect temperature for making curls. To make different shapes and sizes of curls, just experiment with the scraper. Scraping arcs or “s-shapes” in the chocolate will produce unique and fun-shaped curls.
One last tip is to store the finished curls in the refrigerator once they’re made. After all, they are chocolate, and they can melt when you touch them. So the solution to this is just to store them in a plastic container in the fridge until you’re ready to use them. You’ll be surprised at how easy it is to make these chocolate curls, and your friends and neighbors will be surprised at how awesome your desserts look when piled high with curls!
Looking for a fun dessert to go along with these chocolate curls? Try this Triple Chocolate Cheesecake with Oreo Crust! (It’s one of my all-time favorite desserts.)