Ebelskivers by Kevin Crafts

Author:Kevin Crafts
Language: eng
Format: epub
ISBN: 978-1-61628-264-6
Publisher: Weldon Owen
Published: 2011-03-17T04:00:00+00:00

chocolate truffle ebelskivers

A simple ganache can be used for everything from cake icing to truffles, or as a gooey filling for fluffy pancakes. For a grand dessert, serve these profiterole-style with Dark Chocolate Sauce and Vanilla Whipped Cream.

Vanilla Whipped Cream (optional)

1 cup (8 fl oz/250 ml) heavy cream

1 teaspoon pure vanilla extract

2 tablespoons confectioners’ sugar

Dark Chocolate Sauce (optional)

3⁄4 cup (6 oz/185 g) unsalted butter, cut into small pieces

2 oz (60 g) unsweetened chocolate, chopped

1⁄4 cup (3⁄4 oz/20 g) unsweetened cocoa powder, preferably Dutch process

1 cup (8 oz/250 g) sugar

Pinch of salt

1 cup (8 fl oz/250 ml) heavy cream

1 teaspoon pure vanilla extract

Chocolate Ganache

6 ounces (185 g) semisweet chocolate, chopped

1 cup (8 fl oz/250 ml) heavy cream

1 cup (5 oz/155 g) all-purpose flour

11⁄2 teaspoons sugar

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

2 large eggs, separated

1 cup (8 fl oz/250 ml) whole milk

3 tablespoons unsalted butter, melted and slightly cooled

Makes 21 pancakes; 4–7 servings

If making the whipped cream, in a large bowl, combine the cream and vanilla extract. Using an electric mixer on high speed, beat the mixture until foamy. While beating continuously, slowly add the confectioners’ sugar and beat until soft peaks form. Cover and refrigerate until ready to use.

If making the dark chocolate sauce, in a saucepan over low heat, slowly melt the butter and chocolate, stirring occasionally, until smooth. Remove from the heat. In a small bowl, stir together the cocoa powder, sugar, and salt. Add to the chocolate mixture and stir to combine. Add the cream, raise the heat to medium-low, and heat gently until smooth and warm. Remove from the heat and stir in the vanilla. The sauce will thicken as it cools. (The sauce can be made up to 3 days in advance and stored, tightly covered, in the refrigerator. Reheat gently over low heat before using.)

To make the ganache, place the chocolate in a heatproof bowl. In a saucepan, warm the cream over medium heat just until small bubbles form around the edges of the pan. Do not let it boil. Pour the hot cream over the chocolate and stir until well blended and smooth. Set aside and let cool. Once cool, refrigerate until well chilled, at least 1 hour or preferably overnight.

Preheat the oven to 200°F (95°C). To make the batter, in a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. When the butter starts to bubble, add about 1 tablespoon batter to each well.

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