How much chocolate can a brownie hold? How many chocolate chips can possibly stay afloat in a cake? How can you have a chocolate dessert ready to eat in less than thirty minutes? In Bake and Freeze Chocolate Desserts, Elinor Klivans answers these important questions and the solutions will make for a lot of happy chocolate times. From do-ahead components such as a thick Dark Chocolate Sauce, a Devilish Chocolate Cake Layer or a sticky Caramel Sauce or Filling, Klivans shows the way to prepare chocolate components that can turn into whole desserts. There is even a chapter on Fast Chocolate Desserts for Sudden Chocolate Attacks. All of the recipes can be prepared ahead when you have the time to enjoy making them. Her techniques for freezing these preparations will assure that no home will ever be without a chocolate cookie to munch on, a chocolate cake covered in fudge frosting to devour or a hot fudge sundae that never runs out of sauce.
The introductory chapters guarantee that techniques for making the desserts will be clear, that any necessary tools will be on hand, and that when the stored or previously frozen chocolate desserts are served they will be as good as the day they were prepared. The recipes cover the chocolate dessert world. From a Chocolate -Wrapped Tiramisu to a Razzle-Dazzle Raspberry Fudge Pie to a Mocha Confetti Chiffon Cake, these chocolate sweets will satisfy any chocolate desire, craving or serious need.
Klivans makes certain that her readers know exactly what is in store for them. There is a good advice section included with every recipe that will prevent mistakes, that make techniques clear, and that promises each recipe will be a resounding chocolate success. Klivans offers 10 dozen chocolate desserts to encourage anyone to bake with chocolate and satisfy the most voracious chocolate lover.