A 'Chocolate Fantasy' dish
Feb 13, 2013 (Kerrville Daily Times - McClatchy-Tribune Information Services via COMTEX) --
As Valentine's Day approaches, parents, men and women try and find the perfect gifts and treats to express love and appreciation to a friend or significant other.
Last weekend, the Kerr Arts and Cultural Center tested the residents' baking skills with its "Chocolate Fantasy" weekend event.
Professional and amateur bakers brought our their chocolate favorites and put them to the test.
Residents were able to submit up to three chocolate ingredient based treats. Categories were broken down into a professional and amateur categories with best in show for cookie, candy, cake, other and chocolate fantasy come true.
Best of the Hill Country contest winners
Best cookie or bar: Caramel and walnut brownies, Jane Hucison with GrapeJuice
Best candy: Homemade Snickers, Debbie Stein, Cartewheels Catering
Best cake: Chocolate Turtle Mousse, Lezley Bearden & Lauren Craig with Cafe at the Ride
Best other chocolate: Shortbread Tartlets, Debbie Stien, Cartewheels Catering
Chocolate fantasy come true: Mint Rasberry Chocolate, Thresea Will, Cafe at the Ridge
Best cookie or bar: Toffee Melts, Erin Jordan
Best candy: Chocolate Honey Almond Crunch, Martha Mitchell
Best cake: Perfect chocolate cake, Mariza Betancourt
Best other chocolate: White Chocolate Moussee Torte, Misty Beard
Chocolate Fantasy come true: Bacon fudge, Twyla Pollard
Pro and nonpro overall
Peoples' choice: White Chocolate Mousee Torte
White Chocolate Moussee Torte by Misty Beard
Makes 16 servings
1 can (14.1 ounces) chocolate-filled pirouette cookies
3 cups (18 ounces) white chocolate baking chips
2 packages (8 ounces each) cream cheese, softened
1/4 to 1/3 cup liqueur (Try any of these flavored liqueurs: Almond, hazelnut or coffee.)
2 tablespoons honey
2 cups heavy whipping cream, whipped
Grated semi-sweet chocolate (optional)
Carefully cut cookies into 3-inch pieces using a serrated knife. Stand cookies around the edge of an 8-inch springform pan.
Crush trim pieces and remaining cookies to make 1 cup of crumbs. Spread the crumbs at the bottom of the pan.
Place white baking chips in medium microwave-safe bowl. Microwave on high and stir in 30 second intervals until chips are melted. With hand mixer, beat in cream cheese, liqueur and honey until smooth.
Gently fold in whipped cream. Carefully pour mixture into center of prepared springform pan; spread and smooth top. Cover the dish and refrigerate for at least 6 hours before serving. If desired, freeze torte for up to one month. Filling will have an ice cream-like consistency when it is served frozen. Garnish top with grated chocolate.
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