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FareShare Gazette -- June 2006 Recipes

Make FareShare Gazette -- June 2006 Recipes at home with Bittersweet Chocolate Chopped Fine, Heavy Cream, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 16 oz
• 16 oz
• 1 tsp

Method (preview)

1. 1

   Place the chopped chocolate into the bowl of a food processor.

2. 2

   Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high or until it just begins to simmer; be careful not to allow cream to boil over.

3. 3

   Pour the cream over the chocolate and let stand for 2 minutes.

4. 4

   Process by pulsing several times until chocolate mixture is smooth.

5. 5

   Use as is for glazing.

6. 6

   If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.

7. 7

   Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

8. 8

   Prep Time: 12 minutes. Inactive Prep Time: 2 hours. Cook Time: 4 minutes

9. 9

   Combine jalapenos, cilantro, salt and lime juice in a medium sized bowl. (This can be made ahead.)

10. 10

    Just before serving cut avocado in half.

11. 11

    Remove pit.

12. 12

    Scoop out avocado and dice.

13. 13

    Add to mixture in bowl and mash in with a potato masher.

14. 14

    It can be as smooth or chunky as you wish.

15. 15

    Taste and adjust seasoning.

16. 16

    If not serving immediately, cover the surface of the guacamole directly with plastic wrap to prevent discolouration.