Since the boys are fighting for who's recipes will reign supreme, this is a no holds bar competition. The gloves are off as I reveal today's ingredient, deep breath now, it is chocolate. I do believe we heard a few hearts drop or was it just whole bodies boys?
Steve is bringing his game to the table today, he knows how to play to his audience today and I think he may be getting the hang of this. For some people, chocolate equals Valentine’s Day, which means flowers, jewelry, grand romantic gestures, or just drug store candy. McGarrett may have an idea about that. He is taking his this chocolate dessert, and it can be made can be made anytime as a grand romantic gesture, for that special someone, or just because you feel the need.
2 1/2 cups half-and-half
1 1/2 cups semisweet chocolate chips (9 oz.)
4 large eggs
1/4 cup granulated sugar
1 tsp. vanilla
1/8 tsp. salt
6 cups lightly packed 1/2-inch cubes King's Hawaiian Sweet Bread
- Heat half-and-half in 2-qt. saucepan over medium heat until small bubbles form around edge. Remove from heat, stir in chocolate, mix until melted. Cool slightly.
- Whisk together eggs, sugar, vanilla and salt. Fold 1 cup cooled chocolate into egg mixture. Pour chocolate mixture over bread cubes and mix until bread is well coated. Cover and let stand at room temperature for 30 minutes.
- Preheat oven to 325° F.
- Lightly apply non-stick spray to six 6-oz. custard cups. Mound bread equally into each cup. Place cups on baking sheet. Bake for 35-40 minutes or until knife inserted in center comes out nearly clean.
- Best served warm with chocolate or vanilla sauce.
Oh Danno is not letting this go, the boy is going Hawaiian, making Haupia. What is this you may ask well it is a sweet, Hawaiian dessert made with coconut milk and combines the popular dessert with rich chocolate and fresh-baked pie crust for an even more delectable dessert.
1-9-in. unbaked pie crust
1 cup milk
1-14oz can coconut milk
1 Tbsp. coconut extract
1 cup sugar
1 cup water
1/2 cup cornstarch
7/8 cup chocolate (Dutch chocolate, or any chocolate with high cocoa butter content)
1 1/2 cups heavy cream
1/4 cup sugar
- Preheat oven to 350 degrees F.
- Bake crust for 15 minutes, or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar.
- In a separate bowl, dissolve the cornstarch in water.
- After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened—about three minutes. Divide evenly into two bowls.
- In another bowl, microwave chocolate until melted.
- Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread and let sit.
- Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth being careful nut to mix the two layers. Refrigerate the pie for an hour or more.
- Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface. Garnish with chocolate shavings.