Thanksgiving At The In-Laws

Lounge By alicialee Updated 25 Nov 2011 , 10:10pm by Karema

alicialee Posted 17 Nov 2011 , 7:32pm
post #1 of 21

So this weekend we are celebrating thanksgiving at the in-laws. Every year each of us are given an specific ingredient and are forced to bring a dessert. This has become a contest for my "wonderful" mother-in-law. She has won the contest for the past 4 years, then I have to hear her brag about it at EVERY FAMILY FUNCTION. She thinks its just AMAZING that she can beat ME, a cake decorator. I'm getting pretty sick of it! So this year she gives me the task of bringing something chocolate. She says she wants to give me something easy to bring so that the "playing field" will be fair. UGH!

So this is my plead to all of you! Any AMAZING chocolate recipes that you can suggest that might SHUT MY MOTHER-IN-LAW UP!!!! LOL

20 replies
Moovaughan Posted 17 Nov 2011 , 8:24pm
post #2 of 21

If your open to non-cake ideas, I make a Chocolate Orange Triffle that is really awesome and pretty!

Layer in a glass triffle bowl starting with cookies:
Nabisco Famous Chocolate Waffer cookies
Chocolate Mousse
Fresh whipping cream with 1 tbl orange zest & 1 tsp orange extract (I usually beat up a quart size)
Bittersweet or Dark Chocolate Shavings

Recipie for Chocolate Mouse:
5 1/4 ounces bittersweet chocolate, coarsely chopped
14 ounces cold heavy cream
3 large egg whites
1-ounce sugar
Directions
Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand to almost room temperature.

Beat the cream in a cold bowl until it forms soft peaks. Set aside. With a mixer, whip eggs to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the double boiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.

You can make it as many layers as you want and I can promise you won't bring any of this home!

AnnieCahill Posted 17 Nov 2011 , 8:52pm
post #3 of 21

Cake:

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

Filled with Oreo buttercream. I made this last year for one of my wedding cake tiers and I don't even think there were crumbs left.

Trifle:

http://www.food.com/recipe/brownie-trifle-16028

If you made this with homemade brownies, homemade chocolate pudding, and real whipped cream, it would be to die for.

Pie:

http://www.food.com/recipe/chocolate-cream-pie-43100

nhbaker Posted 17 Nov 2011 , 9:07pm
post #4 of 21

I'd slap a chocolate bar down and the table and say "here's something chocolate!" -- no only kidding but I've got a relative that's just as hard to please so that would be what I'd like to do!

If it doesn't have to be entirely chocolate, here's something I had at a restaurant recently and it was SOOOO good, I immediately went home and looked for the recipe online. I'm pretty sure I found the exact one so I made it the following weekend and OMG it was awesome!!

It's chocolate chip bread pudding with a cinnamon rum sauce. -- here's the link to the recipe.

http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Bread-Pudding-with-Cinnamon-Rum-Sauce-107663

Just a note, I found the sauce a bit heavy so I added a touch of heavy cream and it was perfect!

Good luck with the MIL!

alicialee Posted 17 Nov 2011 , 9:11pm
post #5 of 21

nhbaker you crack me up!!!!! I really really want to win this so I can shut her up! Thanks so much guys. I'm going to trust everyones judgement as I do not have the time to make a "practice round" for the dessert! Please keep the ideas coming!

nhbaker Posted 17 Nov 2011 , 9:18pm
post #6 of 21

Here's some more ideas -- if any of them peak your interest let me know and I'll send you the recipes:

- Killer Chocolate Cheesecake
- White Chocolate Raspberry Cheesecake (has oreo crust)
- Chocolate Chocolate Chunk Cookies (OMG!!!)
- Cafe Mocha Cake -- Rich chocolate cake, with layers of mocha buttercream, and chocolate ganache, iced with chocolate ganache. (Can be done with raspberry buttercream as well).
- Triple chip cheesecake (milk chocolate, white chocolate and butterscotch -- another OMG!! - can sub dark choc for butterscotch layer)

alicialee Posted 17 Nov 2011 , 9:22pm
post #7 of 21

ooooh cafe mocha cake!!!!! That sounds amazing!!! Hoping I can put her in a chocolate coma! hahaha oh and BTW shes allergic to strawberries icon_evil.gif

jmr531 Posted 17 Nov 2011 , 9:28pm
post #8 of 21

These salted caramel brownies are amazing:

http://www.browneyedbaker.com/2010/08/16/salted-caramel-brownies/

AnnieCahill Posted 17 Nov 2011 , 9:28pm
post #9 of 21

May I recommend chocolate-covered strawberries then? icon_evil.gif

VannaD Posted 18 Nov 2011 , 3:59am
post #10 of 21
Quote:
Originally Posted by AnnieCahill

May I recommend chocolate-covered strawberries then? icon_evil.gif







ahhhh! Hahahahaha! You are awesome.

dldbrou Posted 18 Nov 2011 , 1:13pm
post #11 of 21

you could always order those M&M's with her picture on them. LOL

softwarespecialist Posted 18 Nov 2011 , 6:30pm
post #12 of 21

Good one dldbrou
LMAO!!

Jennifer353 Posted 21 Nov 2011 , 4:01pm
post #14 of 21
Quote:
Originally Posted by nhbaker

Here's some more ideas -- if any of them peak your interest let me know and I'll send you the recipes:

- Killer Chocolate Cheesecake
- White Chocolate Raspberry Cheesecake (has oreo crust)
- Chocolate Chocolate Chunk Cookies (OMG!!!)
- Cafe Mocha Cake -- Rich chocolate cake, with layers of mocha buttercream, and chocolate ganache, iced with chocolate ganache. (Can be done with raspberry buttercream as well).
- Triple chip cheesecake (milk chocolate, white chocolate and butterscotch -- another OMG!! - can sub dark choc for butterscotch layer)




alicialee I assume it is too late for more suggestions for you but it also looks like you have some good amunition, I would be sooo tempted to put some strawberry puree in to whatever you make (only a little if it is a really serious allergy)

nhbaker would it be possible to get a copy of the chocolate chocolate chunk cookies recipe please? Sorry if that's cheeky.

Hope you all have a happy Thanksgiving!

aandkidz Posted 21 Nov 2011 , 4:44pm
post #15 of 21

I make a quadruple chocolate cake with strawberry balsamic filling. Make it and then she cant have any and then the rest of the family can vote on it and she wont have a say!!

Mother in laws really make me mad!!

Personally, I wouldnt even use chocolate as my ingredient. I would make something totally different that I know that will knock everyones socks off.

But thats just me.

indydebi Posted 21 Nov 2011 , 7:53pm
post #16 of 21

For someone who acts like that, I just refuse to play in their playground. I'd bring a bag of chips.

but then .... that's just me. icon_rolleyes.gif

cakelady2266 Posted 21 Nov 2011 , 8:16pm
post #17 of 21

You know exlax comes in chocolate flavor. I'm only partially kidding.

Seriously though, I suggest a chocolate mocha torte or a decadent chocolate brownie trifle. You can decide on the whole exlax thing. icon_evil.gificon_evil.gif

karateka Posted 21 Nov 2011 , 9:58pm
post #18 of 21

The most amazing chocolate dessert I've ever had I got from a cookbook by Marcel DeSaulnier. It is the chocolate chunk chocolate pecan pie. Not only is the filling chocolate, but there are chunks of chocolate in it, too, and it is so rich and wonderful you wouldn't believe it. It is a bit time consuming, but worth it.

Adevag Posted 22 Nov 2011 , 12:09am
post #19 of 21
Quote:
Originally Posted by dldbrou

you could always order those M&M's with her picture on them. LOL




Or cover a Devil's chocolate cake with them... icon_lol.gif

On a more serious note, I agree with Indydebi. I would not play along in such a low moral "game."

LNW Posted 22 Nov 2011 , 8:20pm
post #20 of 21
Quote:




I was going to suggest this one too! My family RAVES about it. It is very labor intensive though. It takes me about a whole afternoon to make it. Here's the recipe without registering with that site:


Triple-Chocolate Mousse Cake

From the episode: Triple-Chocolate Mousse Cake

Serves 12 to 16

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

INGREDIENTS

BOTTOM LAYER
6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate , chopped fine (see note)
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs , separated
Pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps

MIDDLE LAYER
2 tablespoons cocoa powder , preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate , chopped fine (see note)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

TOP LAYER
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (see note)
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (see note)

INSTRUCTIONS
1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Karema Posted 25 Nov 2011 , 10:10pm
post #21 of 21

So after reading all the post I'm interested in knowing what you ended up making and who won the contest...

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