Tuesday, March 8, 2011

Chocolaty Clementine Desserts

    What is clementine?

    It is known as a small, sweet variety of tangerine with orange-red skin. A clementine is a hesperidium, of a variety of mandarin orange (Citrus reticulate) so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines separate easily into seven to fourteen moderately-juicy segments. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are also known as seedless tangerines. They are typically juicy and sweet, with less acid than oranges.

    Hm! I think it is pretty yummy combining the sweetness and a little bit of sourness!

    Check them out!


    Chocolate Dipped Clementines


6 clementines, peeled and segmented

1 3.5-ounce chocolate bar (use good quality chocolate)

Coarse sea salt


Melt chocolate in a double boiler.

Dip half the clementine in the chocolate.

Sprinkle with sea salt.



Clementine-Chocolate Cream Tart



1  cup  all-purpose flour

2  tablespoons  sugar

1/8  teaspoon  salt

1/4  cup  chilled butter or stick margarine, cut into small pieces

3  to 4 tablespoons ice water

Cooking spray

Pastry cream:

1/2  cup  sugar

1/4  cup  cornstarch

1/4  teaspoon  salt

2  cups  1% low-fat milk

2  large egg yolks

1  large egg

1  teaspoon  grated clementine rind

1  teaspoon  vanilla extract

Remaining ingredients:

2  ounces  bittersweet chocolate, melted and divided

9  clementines, peeled and cut crosswise into 1/4-inch-thick slices

1/4  cup  apricot preserves, melted


Preheat oven to 375°.

To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Pierce bottom and sides of dough with a fork; bake at 375° for 20 minutes. Cool on a wire rack.

To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/4 teaspoon salt in a medium saucepan. Gradually stir in milk; bring to a boil over medium heat. Cook 1 minute, stirring constantly.

Combine egg yolks and egg in a small bowl; stir with a whisk until blended. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat until mixture is thick and creamy, stirring frequently (about 5 minutes). Remove from heat; stir in rind and vanilla. Pour into a bowl; cover surface of pastry cream with plastic wrap. Chill.

Spread half of melted chocolate over the bottom of the crust. Spoon the pastry cream into the crust. Arrange clementine slices over pastry cream. Brush preserves over clementines. Drizzle remaining chocolate over tart. Chill completely; cut into 8 wedges.

Yield: 8 servings (serving size: 1 wedge)



Clementine Chocolate Parfait


3/4 cup clementine juice, freshly squeezed

2 teaspoons clementine zest

2 whole eggs

2 egg yolks

½ cup powdered sugar

1/8 teaspoon salt

8 tablespoons unsalted butter, softened to room temperature

1 cup heavy whipping cream

1 (3.5-ounce) package chocolatine cookies (or any chocolate cookies)

4 tablespoons orange chocolate shavings (see tips), optional


Making clementine mousse:

Place the clementine juice in a small saucepan. Bring to a boil, then immediately lower the heat to a gentle simmer for a bit less than 5 minutes. The liquid should reduce to about ½ cup of juice. Remove from the heat.

In a stainless-steel mixing bowl, using an electric handheld mixer, whisk the eggs with 5 tablespoons of powdered sugar until the texture thickens. Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place the bowl filled with whisked eggs on top). Slowly pour in the juice so that the eggs don't curdle and continue whisking the eggs at full speed for about 3-4 minutes. Check the temperature of the eggs; they should feel warm to the touch. Remove from the double boiler, add the clementine zest, salt and softened butter. Continue whisking at full speed for about 5 minutes. Make sure the eggs are whisked for a long time, so the mousse is light and airy. Strain the liquid through a fine mesh sieve into a bowl to remove any solids (zest and pulp). Let cool to room temperature, cover with plastic wrap and refrigerate for at least 30 minutes.

Whip the cream (at low speed) for 2-3 minutes until creamy and smooth. Add the rest of the powdered sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks. Do not over-beat or the texture will become grainy.

Pour 1/3 of the whipped cream into the clementine custard. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold the cream into the custard to get an airy mousse.Assembly time:

Using a sharp knife, coarsely chop the chocolatines. Reserve about 2 tablespoons of large cookie pieces for garnish.

Transfer to the mousse to a piping bag.

Pipe the mousse to fill dessert cups about half way. Sprinkle with the chopped chocolate cookies.

Pipe or spoon the rest of the mousse over the chocolate cookies. Level the filling with a spatula if necessary (I didn't).

Plastic-wrap each individual cup and place in the refrigerator for at least 3 hours. The fat from the cream may pick up some other food odor from the refrigerator if the cups are not sealed properly.When you're ready to serve, unwrap the cups and top with the reserved chocolatines and chocolate shavings. Garnish with thin slices of clementine and dust with a little powdered sugar (using a fine mesh strainer) if you like.

Yields: 12 dessert cups

Bon appétit!



White Chocolate Sorbet with Warm Clementine Sauce



1/2  cup  clementine juice (about 5 clementines)

5  ounces  premium white chocolate, chopped

2 1/2  cups  water

3/4  cup  sugar

1/2  cup  fresh lemon juice

1/4  teaspoon  vanilla extract


1  tablespoon  water

1  teaspoon  cornstarch

1/2  cup  clementine juice (about 5 clementines)

1/4  cup  water

2  teaspoons  sugar

1  teaspoon  fresh lemon juice

3  cups  clementine sections (about 3 clementines)


To prepare sorbet, bring 1/2 cup clementine juice to a boil in a small saucepan. Reduce heat; simmer until reduced to 1/4 cup (about 12 minutes).

Place chocolate in a large bowl. Combine 2 1/2 cups water and 3/4 cup sugar in a small saucepan; bring to a boil. Cook 1 minute; remove from heat. Pour over chocolate; let stand 2 minutes. Stir gently with a whisk until smooth. Add reduced clementine juice, 1/2 cup lemon juice, and vanilla to chocolate mixture, stirring well. Cool completely.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To prepare sauce, combine 1 tablespoon water and cornstarch in a small bowl, stirring well with a whisk. Combine 1/2 cup clementine juice, 1/4 cup water, 2 teaspoons sugar, and 1 teaspoon lemon juice in a small saucepan; bring to a simmer. Add the cornstarch mixture to the juice mixture, and bring to a boil. Cook 1 minute or until thickened, stirring constantly.

Remove from heat, and gently stir in clementine sections. Cover and let stand 2 minutes. Serve sauce warm with sorbet.

Yield: 5 servings (serving size: about 1/3 cup sorbet and about 1/2 cup sauce)



Clementine Dark Chocolate Cookies


1 cup unsalted butter, room temperature

1 cup granulated sugar

2 tbsp. clementine zest

2 tbsp. clementine juice

2 eggs

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

2 1/2 cup flour

2 cup dark chocolate chunks


Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the clementine zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Finally fold in the dark chocolate chunks until you have a stiff uniform dough.

Scoop a heaping tbsp. of dough for each cookie, form them into rounds and pat them down slightly with your fingers. Bake them for about 10 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!


I would definitely like to try some soon… how about you?

Happy chocolate day!





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