Up next in 10
Wherever you go in the Deen house, you're bound to find chocolate, and today Paula is sharing some of her favorite recipes for when a chocolate craving attacks! She'll be making a fabulous Three Chocolate Cookie that will just melt in your mouth. Then, it's an old fashioned Fudge Pie that's out of this world. Finally, it's a Chocolate Grand Marnier Souffle. This show is perfect for all you chocoholics out there who are just itchin' from chocolate desserts!
Three Chocolate Cookie - https://www.pauladeen.com/recipe/three-chocolate-cookies/
Fudge Pie - https://www.pauladeen.com/recipe/old-fashioned-fudge-pie/
Chocolate Grand Marnier Souffle
Enjoy Y'all!
For more great recipes visit pauladeen.com
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0:00
I've got a confession to make, y'all. I
0:03
probably don't have two like secrets in
0:05
my life, but I have to confess this
0:08
about Michael and me.
0:12
You can go to the drawers in our house,
0:15
and I just about don't care which drawer
0:17
you go in.
0:23
There's chocolate. This chocolate is
0:26
very important to Michael and me.
0:30
cuz we never know when we're going to
0:31
have a chocolate attack. I'm going to be
0:34
making y'all a fabulous three chocolate
0:37
cookie and then I'm going to make y'all
0:39
an old-fashioned fudge pie and it's out
0:42
of this world and then a chocolate grand
0:46
man sule. I hope all you choaholics will
0:51
gather around the TV because we're
0:53
getting our fix today.
0:56
See you at the stove. All
0:58
[Music]
1:04
[Music]
1:09
right. Now, have all you choahholics
1:12
gathered into the kitchen? Cuz I
1:15
promised you a show today of nothing but
1:18
chocolate recipes. And I'm having to
1:21
gather up all my chocolate for the first
1:23
recipe I'm making. I'm going to make us
1:26
a monster three chocolate chip cookie.
1:31
First, we're going to start by adding a
1:34
half a cup of shortening to our butter.
1:38
All right. Now, I'm going to just cream
1:40
these for a couple of minutes until
1:42
they're well incorporated.
1:45
And it won't take long.
1:54
I'm going to add 3/4 a cup of white
1:56
sugar.
2:01
And next 1 and 3/4 cup of light brown
2:05
sugar.
2:14
All right, that's nice and creamy. Now
2:17
I'm going to add three eggs.
2:20
And I'm going to add them one at a time,
2:22
giving them a chance to get incorporated
2:25
in there.
2:27
Okay, there we go.
2:29
All right. Now, to this mixture, I'm
2:32
going to add one teaspoon of vanilla
2:34
flavoring.
2:37
That is beautiful. All right. Now, I'm
2:40
going to come over here and measure up
2:41
our dry ingredients.
2:44
Now I'm going to use 3 and 34 a cup of
2:49
allpurpose flour.
2:52
Now y'all help me count. That's one,
2:57
two,
3:03
three.
3:05
So now I've got three and 1/4, which
3:08
means I need another half.
3:12
All right. So that makes us complete now
3:15
with 3 and 3/4 cup of allpurpose flour.
3:19
All right. Now to our flour, I'm going
3:21
to add two teaspoon of baking soda
3:25
and a half a teaspoon of salt. All
3:28
right. Now, we're going to stir our dry
3:30
ingredients together.
3:33
All right. Now, I'm going to come over
3:35
here
3:36
and I'm going to beat it into our butter
3:39
and our eggs and sugar.
3:44
And I'm going to do it a little at the
3:46
time until it's all mixed together and
3:51
all the flour is moistened.
3:55
Here we go.
3:58
Okie do.
4:02
Okay,
4:04
here we go.
4:06
I need 12 oz of semieet chocolate
4:10
morsels. These are going to be really,
4:15
really chocolaty. And then I'm going to
4:18
pour in one cup of milk chocolate
4:21
morsels.
4:24
You know, I think real choahholics
4:28
really like that dark chocolate,
4:32
but I'm a milk chocolate girl. I just
4:34
love the milk chocolate. Now I'm going
4:36
to add 3 oz of a bittersweet chocolate.
4:39
I'm going to add one cup of a toffee
4:42
bickle. I got the kind with chocolate,
4:44
too. Now we're just going to fold this
4:47
in. Look at all that chocolate, y'all.
4:53
Oh my gracious. It's going to be sinful.
4:58
Okay, now the only thing that you might
5:01
want to add to this is some pecans. I
5:05
love nuts in my chocolate chip cookies,
5:08
but some people don't. Some people just
5:10
want the chocolate. So,
5:14
I'm gonna leave the nuts out this go
5:16
around.
5:18
All right. Now, I want a big fat cookie.
5:22
In order to get a big fat cookie, I have
5:25
to use a big fat dipper. I'm using a
5:29
springtight ice cream scoop. And this
5:32
equals 1/4 of a cup. This will guarantee
5:35
you that all your cookies are going to
5:37
come out the same size.
5:41
So on here we go. See, that's just a
5:45
perfect size monster cookie.
5:49
[Music]
5:53
Look at that. Now, we're going to put
5:56
these in a preheated oven. I've got our
5:59
oven preheated to 375°
6:04
and we're going to cook these for about
6:06
12 to 14 minutes. So, while we're gone,
6:09
I'm going to put these in the oven. And
6:10
by the time you can say Jack Rabbit,
6:13
we'll be back and I'll have those
6:14
cookies up for you. And guess what's
6:16
coming up next? An oldfashioned
6:20
fudge pie. It's like fudge in a crust.
6:24
I'll see y'all back in a second.
6:28
[Music]
6:37
I'm so glad y'all came back. I've got a
6:41
batch of cookies out of the oven and
6:43
I've got a lot more cooking to do, but I
6:46
got to taste this cookie. And you know,
6:50
you can't eat a chocolate chip cookie
6:52
without milk, can you? And I love ice in
6:55
my milk. to y'all.
7:00
M
7:02
[Music]
7:04
I can taste the different kinds. So
7:07
good. There's just nothing like milk and
7:10
chocolate chip cookies. But come on
7:12
down. I've got a quick recipe that I
7:14
want to share with you that we serve at
7:16
the Lady and Sons. And people just love
7:19
this pie. It's an oldtimey fudge pie.
7:23
And you're not going to believe how
7:25
simple and easy this is to make. I'm
7:27
going to toss in one stick of butter.
7:34
And then I'm going to toss in 2 oz
7:37
of semieet chocolate.
7:43
All right. And then in goes one cup of
7:46
sugar.
7:47
Going to stir that around. And this pie
7:50
is a little grainy like your
7:52
oldfashioned fudge is a little bit on
7:55
the grainy side. All right. Now, while
7:58
that's mixing, I have two eggs that I'm
8:01
going to slightly beat up. Now, for this
8:04
pie, I'm using just a frozen pie crust.
8:09
You can make your own or you can use a
8:12
refrigerated or you can use the frozen.
8:20
Okay,
8:22
now that's melted. I'm going to remove
8:24
that from the heat and I'm going to
8:28
temper my eggs using a little bit of
8:30
that chocolate cuz I don't want
8:33
scrambled eggs for our pie.
8:36
Okay, so now those are safe to throw in.
8:42
All right, so that egg just smoothed it
8:44
all out for us. It looks great. Now, I'm
8:48
going to throw this in my pie shell. I'm
8:50
going to bake this in a preheated 375
8:54
degree oven for about 25 minutes. And
8:58
we're going to have the most wonderful
9:02
fudge pie you ever put in your mouth.
9:04
So, remember 375 for 25 minutes. All
9:08
right. The next thing that I want to
9:10
share with you is a chocolate grand man
9:14
soule. Now, I've got a half a stick of
9:17
butter melted in my saucepan, and I'm
9:19
going to add to that five tablespoon of
9:23
flour.
9:30
All right. Now, I'm going to add one cup
9:32
of milk that's at room temperature.
9:38
Okay, it's starting to get real smooth
9:40
for me.
9:42
Look at that. Can you see over in there?
9:45
It was lumpy, but now it's nice and
9:48
smooth. All right. Now, I'm going to add
9:51
1 and 1/2 tablespoon
9:54
of Grand Monet.
9:57
And Grand Monet is orange flavored lor.
10:02
And to this I'm going to add 3 oz of
10:06
bittersweet chocolate,
10:09
2 oz of semieet,
10:13
and a half a teaspoon of salt.
10:16
Look at that.
10:18
Doesn't that look delicious?
10:23
All right, so just that quickly, all of
10:26
our chocolate is melted. So I'm going to
10:28
turn that off.
10:31
because I need for this to cool down.
10:36
Okay. So, I'm going to set that up there
10:38
on the cutting board so it can cool a
10:41
little bit quicker. Now, I'm going to
10:43
come over here and I'm going to take my
10:44
soule dish and I'm going to butter it.
10:47
I'm using about 2 tablespoon of butter,
10:51
but I'm going to make sure that every
10:54
inch of it is nicely buttered.
10:58
Now, I'm going to sprinkle it with
10:59
sugar. And it doesn't matter how much
11:02
because we're just going to make sure
11:06
that that sugar covers all of that
11:08
butter. Okay?
11:12
And we're just going to pour off our
11:14
excess sugar. Y'all, don't throw away
11:16
your excess sugar because we're going to
11:18
be using it later on in the same recipe.
11:21
I've got to take a quick break. I've got
11:24
to let this cool, but when we come back,
11:26
I'm going to be finishing up this
11:29
chocolate grand monet sule. And last but
11:34
not least, don't forget, we going to be
11:37
tasting a piece of that oldfashioned
11:39
fudge pie.
11:42
[Music]
11:50
Hey, welcome back. I'm glad you came
11:52
back because this next dish that we're
11:55
making is unbelievable.
11:58
A chocolate grand monet sule. We're
12:01
going to need five egg yolks.
12:05
And I'm just finishing up the last yolk.
12:08
Okay. So, I'm going to beat these up.
12:10
And I've let my chocolate cool. So, we
12:13
don't have to worry about scrambled eggs
12:15
in this one.
12:19
All right. So, into our chocolate.
12:24
Going to mix that up in there.
12:31
Now, I'm going to take those five egg
12:34
whites.
12:35
And I'm going to come over here and I've
12:37
added two more whites to this. So, I
12:40
have a total in this bowl of seven egg
12:42
whites. Now, I told you that we were
12:45
going to use that sugar that was left
12:48
over from me coating the inside of our
12:50
soule dish. We're going to use that to
12:53
make our meringues.
12:58
So, we're just going to beat these until
13:00
they're foamy. And then we're going to
13:02
add the rest of our leftover sugar.
13:11
So, now we're going to add our sugar.
13:23
That looks perfect. So, now we're going
13:25
to take our chocolate
13:29
that we've folded in our five egg yolks
13:32
to. We're going to fold this into our
13:36
egg whites.
13:39
Look at that.
13:43
Okay, so we're just going to fold this
13:45
in. We're not going to stir it because
13:48
we don't want our meringue to collapse.
13:53
Doesn't that look delicious?
13:57
Okay, so I got everything folded in. Now
14:00
I'm just going to transfer this to our
14:04
soule dish.
14:06
Making sure we get every bit of that
14:09
goodness
14:11
into our baking dish.
14:13
Okay, now I'm gonna gently
14:17
walk this over to the oven.
14:23
I'm gonna put it
14:25
inside of another baking dish.
14:29
And I'm gonna put
14:33
enough boiling water to probably come up
14:36
about an inch.
14:42
And you want to be careful that you
14:44
don't let any of that water
14:48
accidentally spill over into your sule.
14:52
All right. Now, I'm going to put this in
14:53
the oven, y'all, at 350.
14:56
The oven has been preheated, and I'm
14:58
going to bake it for 55 minutes.
15:03
The longest 55 minutes of my life. I
15:07
can't believe I have to wait
15:11
now. being very very careful
15:18
when you put that in the oven because
15:21
that water was boiling
15:24
and you don't want to scald yourself.
15:28
All right, now I'm going to start on the
15:30
sauce, which this is the easiest sauce,
15:33
y'all, you could possibly think of
15:35
making. All right. So, I'm just going to
15:37
start our sauce by melting a half a cup
15:40
of butter and 2 oz of semieet chocolate.
15:43
And when we come back, we're going to
15:44
finish up this delicious, versatile
15:47
chocolate sauce. And then we're going to
15:50
get all of our chocolate dishes together
15:53
and we're going to ooh a yum and eat.
15:55
I'll see y'all back in a few minutes.
15:58
You got to see this chocolate sule,
16:00
y'all. So, please come back.
16:02
[Music]
16:11
Hey y'all. Welcome back. Now in this
16:13
pot, I'm making a chocolate sauce that
16:16
I'm going to serve along with our Grand
16:19
Monet chocolate sule. I've got a half a
16:22
stick of butter and 2 oz of semieet
16:25
chocolate. Now to this, I'm going to add
16:28
a4 of a cup of cocoa powder.
16:32
And I think I'm going to switch over to
16:34
my whisk.
16:37
Now I'm going to add 1/2 a cup of sugar.
16:45
And now I'm going to add a half a cup of
16:49
heavy cream.
16:52
Now I'm going to stir in uh just a pinch
16:55
of salt. Maybe an eighth of a teaspoon.
16:59
Not much, but just a little bit.
17:03
All right.
17:05
Now, I'm going to cut it off and I'm
17:08
going to add one teaspoon of vanilla
17:11
extract.
17:15
You can hear that vanilla
17:17
kind of sizzling in there.
17:20
All right. Now, I'm going to add about a
17:23
tablespoon and a half of Grand Monet.
17:28
And you're talking about killer good
17:30
over ice cream, y'all. Vanilla ice
17:33
cream.
17:37
Okay.
17:39
1 and 1/2 tablespoons.
17:43
All right. Now, I'm just going to pour
17:44
this up
17:46
into
17:48
a pretty little glass container
17:52
so that everybody can just take as much
17:54
as they want. So, our sauce looks
17:58
fabulous. Now, y'all just move over here
18:00
with me because I want to show you how
18:03
we serve the oldfashioned fudge pie at
18:07
the lady and sons. Now, at the
18:10
restaurant,
18:12
we just drizzle our plate with chocolate
18:17
using any design you want.
18:21
Our pie goes onto the chocolate
18:25
and then we pile it fresh sweetened
18:28
whipped cream.
18:32
And then we take a strawberry
18:36
and fan a beautiful strawberry onto that
18:40
pie. I'm going to shake
18:44
just a little powdered sugar on it.
18:49
And now in with our mint leaf.
18:53
Is that not beautiful? And you saw how
18:56
few ingredients
18:58
it has.
19:03
[Laughter]
19:09
Well, I don't have time to stand up here
19:11
and eat all of this because I've got a
19:13
sule that's got to come out of the oven
19:16
and I can't wait to see what it looks
19:19
like. So, come on over and let's take a
19:21
peek because it should be ready.
19:28
So, come on in so y'all can see it. Oh,
19:31
it's beautiful.
19:34
Look at that.
19:39
How great
19:42
does that look? It didn't fall. So, I'm
19:45
so happy with the way this turned out.
19:48
So, why don't you join me over at the
19:50
table? I'm going to have all the dishes
19:51
over there that I've made for you today.
19:54
I don't want you to miss a thing.
19:57
So, have y'all all gotten your feel of
19:59
chocolate out there? I think you're
20:01
going to like these three chocolate
20:04
cookies and the oldtimey fudge pie. Oh
20:08
my goodness, I know you're going to love
20:09
it. And the chocolate grand m sule. And
20:13
speaking of sulets,
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