Talk about a sweet assignment! Last week, we got to sit in on a culinary demonstration inside our Taste Studio with Head Pastry Chef Rodney Diehl as he showed us how to whip up delicious chocolate ganache, crème brûlée, mousse, and our famous Colonial Williamsburg hot chocolate. They may be modern recipes but each was inspired by an ingredient that’s been around for more than 250 years. (Stay tuned for the recipes, below!)
American Heritage Chocolate is an authentic recipe from the 18th century. The chocolate is like none other you’ve tasted before and includes the aromatic spices of vanilla, chili powder, cinnamon, nutmeg, star anise, annatto, and orange zest. For the purpose of these recipes, Chef Diehl used the powdered drink mix. If you don’t live locally, no worries. You can order it online and have it shipped to you!
Colonial Hot Chocolate
R. Charlton's Coffeehouse Hot Chocolate
Author: Chef Rodney Diehl
Recipe type: Beverage
Ingredients
- 2 cups Milk
- ⅔ cup American Heritage Chocolate Drink Mix
Instructions
- Bring the milk to a simmer in a saucepan
- Add the chocolate mix to the hot milk and stir until smooth (for a sweeter hot chocolate, you can also add up to 1 cup of powdered sugar to the mix)
Marvelous Milk Chocolate Mousse
American Heritage Marvelous Milk Chocolate Mousse
Author: Chef Rodney Diehl
Recipe type: Dessert
Serves: 8 6 oz servings
Ingredients
- 2 cups Heavy cream
- 7 Tbsp Granulated sugar
- 4 Egg Yolks
- 1 tsp Vanilla
- 7 oz American Heritage Chocolate Drink Mix
- Pinch of salt
Instructions
- Heat ¾ cup cream in a one quart saucepan until hot (don't let it get too hot)
- Whisk together egg yolks, sugar, and a pinch of salt in a metal bowl until combined well
- Add hot cream in a slow stream, whisking until combined
- Transfer mixture to a saucepan and cook over moderately low heat, stirring constantly until it registers 160 degrees on candy thermometer
- Pour custard through a fine mesh sieve into a bowl and stir in vanilla (to vary flavor, you may also use 2 teaspoons of instant espresso powder dissolved in hot cream, 3 Tbsp Grand Marnier, or 2 Tbsp Cognac whisked into strained custard)
- Melt chocolate in a double boiler or a metal bowl over a pan of simmering water
- Whisk custard into chocolate until smooth
- Let cool
- Beat remaining 1¼ cups cream in a bowl. Mix until it just holds stiff peaks
- Whisk ¼ of whipped cream into chocolate custard to lighten
- Fold in remaining cream gently but thoroughly
- Spoon mousse into eight 6 oz servings and chill, covered, for at least six hours
Let stand at room temperature (about 20 minutes) before serving
Chocolate Truffle Tart
American Heritage Chocolate Truffle Tart
Serves: 12 pieces
Ingredients
FOR CHOCOLATE DOUGH
- 1½ cups All-purpose flour
- 6 Tbsp Cocoa powder
- Pinch of Salt
- ¾ cup Salted butter (softened)
- 7 Tbsp Granulated sugar
- 1 Egg yolk
- 1½ tsp Heavy cream
FOR GANACHE
- 17 oz American Heritage Chocolate
- 4½ Tbsp Butter (softened)
- 4½ Tbsp Corn syrup (light)
- 1½ cups Heavy Cream
- 3 Tbsp Creme de Cocoa (liqueur)
Instructions
METHOD FOR CRUST
- In an electric mixer with a paddle attachment, beat butter and sugar at medium speed until light and fluffy
- Slowly add egg and cream, scraping sides of bowl and mixing until smooth
- Separately, combine and sift dry ingredients
- Add dry ingredients to butter mixture and mix just until combined
- Scrape dough onto a lightly floured surface and shape into a disk. Wrap tightly and allow to chill for at least one hour
- On a floured surface, roll to approximately ⅛ of an inch, at least 13" circle and press into a 10" fluted tart pan
- Bake at 350 degrees, about 12 minutes; set aside and allow to cool
METHOD FOR GANACHE
- Place chocolate, butter, and corn syrup in a medium bowl
- In a small saucepan, heat cream to a scald
- Pour hot cream over chocolate mixture and allow to sit for a few minutes
- Gently stir the mixture until it comes together. It should be shiny and smooth
- Stir in the liquor until smooth
- Pour into the crust and refrigerate until filling is set
METHOD FOR FINAL PRESENTATION
- Using a hot knife, cut into 12 pieces and serve
Chocolate Crème Brûlée
American Heritage Chocolate Crème Brûlée
Recipe type: Dessert
Ingredients
- 2 cups Half & Half
- 2 cups Milk
- 4 Egg yolks
- ⅓ cup Sugar
- Slightly less than one cup of American Heritage Chocolate mix
Instructions
- Combine Half & Half and milk. Heat to simmer.
- Add the chocolate to the hot cream mixture and mix until smooth
- Mix the egg yolks and sugar
- Add the warm cream/chocolate mixture to egg yolks and sugar mixture
- Chill in fridge overnight
- In an oven-proof dish, place 6 ounce ramekins in a water bath. Bake about 45 minutes at 350 degrees
- Sprinkle each dish with granulated sugar and use a Crème Brûlée Torch to caramelize
If you don't have a torch, you can also heat oven up to 500 degrees to caramelize the tops. Just make sure you keep an eye on them!
Want to sample delicious treats like this without doing all the work?
Check out Chef Diehl’s upcoming demonstration and tasting of holiday chocolate treats.
I made the American Heritage Chocolate Crème Brulee for my Thanksgiving Dessert and soon to be be eaten by the family.
This dessert recipe was very easy to follow. Instead of a Brulee torch to caramelize the sugar, I used the broiler in the oven and watch it very carefully.
Rating based on ease of creating with minimum ingredients.