Chocolate Marquis by Pastry Chef Doug Krahn of The Gates on Roblin

Chocolate Marquis

Pastry Chef Doug Krahn, The Gates on Roblin Chef Doug made mini-versions of this cocoa-rich torte for our party. To make similar minis, use 4″ ramekins, or for a fancier presentation purchase chocolate dessert cups. Ingredients 2 cups whipping cream 1/3 cup icing sugar 125 g dark chocolate, melted 6 egg yolks 1 1/4 cups […]

Chocolate Mint Mousse Cups by Renee Conrad of Sweet Endings Cafe

Chocolate Mint Mousse Cups

Renee Conrad, Sweet Endings Cafe These elegant mousse cups are so simple to make, since they use store bought chocolate cups. Try using other flavourings or liqueurs, like orange, coffee or raspberry. Gold dust is available at Belle Cake & Candy, Evelyn’s and where cake decorating supplies are sold. Ingredients Mousse 1 cup whipping cream […]

Chocolate Mousse Crème Brûlée

Owner/Baker Nathalie Gauthier L’epi de Ble Layers of rich mousse and silky crème brûlée make up this decadent cake. INGREDIENTS Vanilla Cremeaux 1 vanilla bean 3/4 cup milk 3/4 cup cream 5 egg yolks 1/2 cup sugar 2 tsp gelatin Chocolate Mousse 2 cups whipping cream (35%) 7/8 cup dark chocolate (56% cocoa) Chocolate Sponge […]

Chocolate Mousse with Cherry Compote by Sous Chef Joël Lamoreux of La Vieille Gare

Chocolate Mousse with Cherry Compote

Sous Chef Joël Lamoreux, La Vieille Gare Chef Luc uses flexible molds but insists that any mold or dessert cup will do. Ingredients Chocolate mousse 3/4 cup chocolate chips 1 1/2 leaves gelatin 3 cups whipping cream, divided 1/2 cup powdered sugar Cocoa, to cover molds Cherry compote 1 Tbsp cornstarch 2 Tbsp water 1 […]

Chocolate Oblivion by Pastry Chef Doug Krahn of The Gates on Roblin

Chocolate Oblivion

Pastry Chef Doug Krahn, The Gates on Roblin Chef Doug personalized this decadent flourless cake by making individual servings. Party goers are sure to swoon over the dessert’s velvety chocolate centre.  Ingredients 700 g chocolate, melted 1 1/2 cups butter, melted 9 eggs Method 1.Heat oven to 425˚F. 2. In a double boiler, beat eggs […]

Chocolate Oblivion by Chef David Hyde of Cafe Carlo

Chocolate Oblivion

Chef David Hyde, Cafe Carlo The name says it all. Luxurious, dense and sinfully delicious, this celiac-friendly flourless cake will make you forget all the other chocolate cakes out there. Play with garnishes for pretty presentation. Ingredients Creme Anglaise 3 egg yolks 2 Tbsp sugar 1 1/4 cups whipping cream 1 tsp vanilla extract Cake […]

Chocolate Parklands Cupcakes

Chocolate Parklands Cupcakes

Clayton Hadaller, Pineridge Hollow On September 20, 2003 the new Parklands/Mixed Woods Gallery opens at the Manitoba Museum. Here’s a treat for your own Parklands party. Ingredients 1 egg 1/2 cup cocoa, sifted 1/2 cup margarine 1 1/2 cups flour 1 tsp baking powder 1/2 cup buttermilk or sour milk (add 1 Tbsp vinegar to […]

Chocolate Passion Fruit Choux

                      Owner/Baker Phingky Fuentes Pinky’s Bakeshop Tart juice punches up the silky milk chocolate hidden within.   INGREDIENTS Chocolate Passion Fruit Ganache 1/2 cup chopped milk chocolate 1 Tbsp unsalted butter juice of 2 passion fruit Sugar Crust 1 cup flour 1 cup brown sugar […]

Chocolate Pâté

Chocolate Pâté Dessert Sinsations & Design Barbara O’Hara O’Hara stresses using high quality chocolate, such as Callebaut Belgian, for this recipe. Ingredients 2 cups whipping cream 1 lb bittersweet chocolate, finely chopped 1/2 cup Grand Marnier Fresh berries, or strawberry or raspberry purée, to garnish Method 1. In a saucepan, over low-medium heat, heat cream […]

Chocolate Peanut Butter Cupcakes by Baker/owner Chris Atkinson of Lilac Bakery

Chocolate Peanut Butter Cupcakes

Baker/owner Chris Atkinson, Lilac Bakery Ingredients Chocolate Cupcakes 2 cups sugar 3 cups all purpose flour, sifted 1/2 cup cocoa, sifted 1 tsp salt, sifted 1 Tbsp baking soda, sifted 2 cups of tepid water 2/3 cup vegetable oil 2 tsp vanilla 2 Tbsp white vinegar Peanut Butter Buttercream 3 3/4 cups butter, softened 5 […]

Chocolate Pear En Croûte

Chocolate Pear En Croûte

This shapely presentation of baked pears wraps fruit, chocolate and a sprinkle of  gold in some holiday fun. Ingredients 4 Bartlett pears 1 1/2 cups plain flour 1/2 cup cold butter 6 Tbsp cold cream cheese 1 egg yolk, beaten 3/4 cup chocolate chips 1 tsp edible gold leaf Method 1. Preheat oven to 350°F. […]

Chocolate Poinsettias by Chefs Doug Krahn and Betty Lai of Chocolate Zen Bakery

Chocolate Poinsettias

Chefs Doug Krahn and Betty Lai, Chocolate Zen “Budding” decorators will love these easy-to-make chocolate treats using a silk poinsettia. They add a festive touch to any Christmas dessert. Red and green melting chocolate is available at Bulk Barn, for locations. Ingredients 1 silk poinsettia 7 oz green melting chocolate 7 oz red melting […]

Chocolate Pumpkin Cheesecake with Caramel Sauce

chef/co-owner Greg Anania Bellissimo Pumpkin, caramel and hints of chocolate make a dreamy combination. This is a recipe you’ll want to keep through Christmas. Ingredients Crust 2 cups graham crumbs 1 Tbsp sugar 1/4 tsp cinnamon 1/4 cup butter, melted Cheesecake 5 cups softened cream cheese 1 1/4 cups canned pumpkin 3/4 cup sugar 2 […]

Chocolate Raspberry Cheesecake by Pastry Chef Sumi Saito of Prairie Ink Cafe

Chocolate Raspberry Cheesecake

Pastry Chef Sumi Saito, Prairie Ink Cafe This not-too-sweet cheesecake is a hit with its berry zing. For sparkle, sprinkle the top with luster dust available at cake supply stores. Ingredients Crust 2 cups chocolate cookie crumbs 1/4 cup butter, melted Filling 1 kg cream cheese 1 1/4 cups sugar 7 large eggs 1 cup […]

chocolate rose by Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre

Chocolate Roses

Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre These sweet roses can be made in various sizes and can be used to garnish cakes, dessserts and even a chocolate martini. Note: These must be made two to three days ahead, depending on size, so as to allow to harden. Ingredients 1/2 […]

chocolate rum mousse by Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre

Chocolate Rum Mousse

Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre For his chocolate recipes and sculptures, Chef Helmut uses Callebaut unsweetened dark chocolate for its superior flavour and texture. A dominantly smooth dark chocolate flavour gives way to a hint of rum. Ingredients 227g unsweetened Callebaut dark chocolate 2.5 egg yolks 1/4 cup […]

Chocolate Sin Torte by Chef Robert Duehmig of The Chocolate Shop

Chocolate Sin Torte

Chef Robert Duehmig, The Chocolate Shop This intensely dark cake tastes surprisingly light. Its silky chocolate mousse melts on your tongue. Ingredients Chocolate Torte 1 cup butter, unsalted, cut into small pieces 255 g chocolate, semisweet or bittersweet, cut into small pieces 6 large eggs, separated 1 cup white sugar, divided 1 tsp pure vanilla […]

Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce by Pastyr Chef Richard Warren of The Fort Garry Hotel

Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce

Pastry Chef Richard Warren, The Fort Garry Hotel Serve these single serving soufflés warm from the oven on a bed of fresh orange segments drizzled with orange caramel sauce. Top dessert with a dollop of silky, dark chocolate sorbet.  Ingredients Soufflé 5 eggs 1/2 cup butter, melted 1 cup sugar 2 Tbsp orange juice 1 […]

Chocolate Strawberries

Owner/Chocolatier Helen Staines Decadence Chocolate Edible gold leaf flakes add a luxe touch to this romantic classic.   INGREDIENTS 1 pkg large strawberries 2 cups dark chocolate 2 cups white chocolate 1/4 cup plain cocoa butter 10 drops coloured cocoa butter 24 wood skewers Polystyrene foam Saran wrap METHOD 1. Cut skewers to approximately 3 […]

Chocolate-terrine-with-raspberry-coulis by Executive Chef Jason Gower of Delta Winnipeg's Blaze Bistro

Chocolate Terrine with Raspberry Coulis

Executive Chef Jason Gower, Delta Winnipeg’s Blaze Bistro This delicate pâté melts quickly. To preserve its velvety texture, serve within ten minutes of removing from freezer. The raspberry coulis provides a biting contrast to the smooth, rich chocolate pâté. A delicate cocoa taste lingers on the palate. Ingredients Chocolate 40g sweetened chocolate (dark or milk) […]