A Dinner Sure to Impress Chocoholics

Chestnut Soup with Chocolate Garnish
Duck Breast with Apples and Chocolate Sauce
Chocolate Rice Pudding

Mireille Guiliano, author of international bestsellers French Women Don’t Get Fat and French Women For All Seasons, has created an all-chocolate menu that can be prepared in just about an hour, when the soup is prepared the night before. Paired with a cabernet sauvignon that complements the chocolate, this is a meal that will turn up the heat at home.

Appetizer

Chestnut Soup with Chocolate Garnish ( French Women For All Seasons p. 204)

1 pound peeled chestnuts (jars of peeled chestnuts can be purchased at most fine groceries)
2 to 3 cups beef or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper
Creme fraiche or sour cream
Small square of dark chocolate (over 60 percent cacao), or cocoa powder for garnish

1. Put the peeled chestnuts in a saucepan with 2 cups of the stock. Bring to a simmer, uncovered, for 40 to 50 minutes, adding more stock, if necessary, to keep the chestnuts covered.

2. When the chestnuts are tender, drain, reserving the stock. Puree the chestnuts in a food processor or blender. Return the pureed chestnuts to the reserved stock, stirring, and add in the heavy cream. Season with salt and pepper to taste. Just before serving add a dollop of crème fraiche or sour cream and dust with cocoa powder or grate some dark chocolate on top.

*This recipe has been modified from the original.

 

Entree

Duck Breasts with Apples and Chocolate Sauce

2 duck breasts, about ¾ lb each
2 oz dark chocolate (60 percent cacao), cut into small pieces
2 tablespoons chicken or veal stock
2 tablespoons red wine vinegar
2 tablespoons water
2 Granny Smith apples
Salt and freshly ground pepper

1. Bring duck breasts to room temperature and score them so fat can render during cooking.
   Sear in a warm skillet over medium high heat, skin side down first, about 5-7 minutes each side. Reserve breasts on a warm dish and cover with foil.

2. Deglaze the duck fat in the pan by adding the vinegar. Then add stock, water and chocolate pieces. Continue cooking over low heat until chocolate has melted. Season to taste.

3. Wash and core the apples (keep skin on for crunchiness and color), cut into quarters and into fine juliennes.

4. Pour/smear half of the chocolate sauce on each plate and create a pattern of your choice with spatula (or your finger) or spoon. Arrange the apple juliennes in the middle of the plate. Cut the duck breasts into one-inch slices on a bias. Place on top of apples. Pour the remaining chocolate sauce and serve immediately.

Frozen green peas can be prepared in a flash and make a splendid accompaniment to this meal. Serve them in small side dish bowls.

Note: You can replace the apples with Comice pears as long as they are not too ripe to retain the crispness that adds to the various textures of ingredients.

 

Dessert

Chocolate Rice Pudding (French Women Don’t Get Fat, p. 198)

2 cups milk, 2%
1/2 cup sugar
Pinch of salt
1 cup arborio rice
1/2 tsp vanilla
3 oz. dark chocolate broken into small pieces (60% cacao)

1. Pour milk and sugar into saucepan and bring to a boil. Add vanilla and rice. Cook for twenty minutes stirring occasionally until milk is absorbed. If the mixture becomes sticky add a bit more milk.

2. Pour rice custard into four ramekins and with a spoon and insert the chocolate bites into the middle of mold under the rice. Leave at room temperature. The chocolate will slowly melt and mix with the custard. Let your guest play with the way he or she wants to eat it: mix the whole thing or start by eating the rice laced with melted chocolate and the chocolate hole separately—a matter of taste and mood and a tough decision.