Sonoma: Team Jeg's Chef receipe of the week

JEGS Chef Nicky Morse - Recipe of the Week (15 of 23) - Sonoma, CA Dark Chocolate Fondue Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus,...

JEGS Chef Nicky Morse - Recipe of the Week (15 of 23) - Sonoma, CA

Dark Chocolate Fondue

Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.

Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.

Onward to Napa Valley this week with a Dark Chocolate Fondue that is a must try. How can you go wrong with chocolate anything!

Dark Chocolate Fondue
(Makes 3 cups)

Ingredients:

(Use the correct chocolate. It makes all the difference.)
Unsweetened (90%Cacao) -Scharffen Berger
Mocha (62% Cacao) - Scharffen Berger
Extra Dark (82% Cacao) - Scharffen Berger

Chocolate Icing:
5 ounces Unsalted Butter
5 ounces Heavy Cream
4 ounce Whole Milk
3.5 ounces Sugar
7 ounces Mocha Chocolate (Shaved)
1 ounce Extra Dark
3 ounces Unsweetened Chocolate (Shaved)

Procedure:

1. In a small stainless pot, combine butter, heavy cream, milk and sugar.

2. Bring to a boil.

3. Remove pot from heat.

4. Slowly add chocolate stirring slowly with a wooden spoon until a smooth consistency.

5. Enjoy!

-credit: team jegs

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Series NHRA