National Bittersweet Chocolate Day

Today is National Bittersweet Chocolate Day. What is Bittersweet Chocolate? It’s a dark chocolate that has been sweetened yet contains no milk like semi-sweet chocolates. While this form of chocolate is generally reserved for baking, it does make for some wicked chocolate desserts other than cookies and cakes.

When it comes to chocolate, the dark variety is the most popular chocolate among men. That is except in our house. Hubby finds dark chocolate too bitter. I like all things chocolate, especially the darker chocolates that seem richer and deeper to me.

It’s not surprising to note that twice as many woman then men crave chocolate. I think it has to do with brain chemicals. Woman are fond of love, while men get a bit jumpy by the notion. The first chocolate bar commercially produced was by the Cadbury Company in England in 1842. Easter is coming, and we all know that Easter brings Cadbury Eggs.

One last interesting fact about chocolate – did you know that the word Chocolate comes from the Aztec word Xocolatl, meaning bitter water.

Bittersweet Cookies and Cream Chocolate Trifle
Bittersweet Chocolate Pudding
6 oz Bittersweet Chocolate (1 1/2 cups)
2 cups Heavy Cream
2 cups Whole Milk
1 cup Sugar
1/4 cup Cornstarch
1/4 cup Unsweetened Cocoa Powder
2 large Eggs
1 tablespoon Butter
1/4 teaspoon Kosher Salt

Coarsely chop the bittersweet chocolate, set aside in a heat-proof medium size bowl.

In a medium saucepan, combine 1 3/4 cups of the heavy cream with the milk and granulated sugar Bring the mixture to a bare simmer over moderately low heat, stirring occasionally, about 12 minutes.

Meanwhile, sift the cornstarch and cocoa powder into a medium bowl, then whisk in the eggs and the remaining 1/4 cup of heavy cream to form a smooth paste. Gradually whisk 1 cup of the hot milk into the cornstarch mixture, then scrape the mixture into the saucepan and cook over moderately low heat, stirring constantly, until the pudding is thick enough to coat the back of a spoon, about 30 minutes.

Set a fine sieve over the bittersweet chocolate pieces it. Strain the hot pudding over the chopped chocolate and let stand for 3 minutes. Whisk until smooth, then whisk in the butter and salt. Press a sheet of plastic wrap directly on the surface of the pudding and refrigerate until chilled, about 3 hours.

Note: Pudding will hold in the refrigerator up to 4 days.

Cookies and Cream
4 cups Chopped Oreos
2 cups Heavy Cream, chilled
1/2  cup Confectioners’ Sugar
1 teaspoon Vanilla Extract
Pinch of Kosher Salt

When ready to assemble, place a bowl and beater blades for the cream in the freezer to chill well, about 30 minutes. While those chill, crush the cookies and set aside.

Once the bowl and beaters have chilled, pour 2 cups of heavy cream into the chilled bowl. Beat the cream with the confectioners’ sugar, vanilla and salt until firm, about 5 minutes to form soft peaks.

In a 3-quart trifle bowl, make 4 layers each of the pudding, whipped cream and crushed cookies. Finish with whipped cream and cookies as the top layer. Serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen