All day today, I've been tempting you with Oscar worthy dishes that will be served at the Governor's Ball after the show on Sunday and during the show in your very own home. That's right you read me correctly, at your very own home! I'm helping you host an Oscars Viewing dinner party and here's what you can check off of your to-do-list for the party. Invitations? Done. Menu? Done. Ok well almost done.
I've told you what to make for appetizers and the main dish and I've kept you waiting on the edge of your seat for the dessert (just like they do at the awards shows for the most important awards!). To see what I suggest you make for dessert, including Wolfgang Puck's recipe for Oscar's Chocolate Box with Oscar's Chocolate Mousse (one of the treats that will be a part of his Oscar's Sweet Extravaganza, read more
is considered expert level, I suggest you give it a try! I know I'm going to. If the chocolate boxes don't exactly come out, don't worry, serve the chocolate mousse in pretty glasses (champagne saucers or martini glasses), topped with broken pieces of the chocolate boxes and the raspberries. For those who aren't big chocolate eaters and prefer a fruity dessert, make
(with Meyer lemons if you can get them), another dessert featured as part of the Oscar's Sweet Extravaganza.
Oscar's Chocolate Box:
1 pound bittersweet chocolate 64 percent
6 plastic pencil boxes (3-inch)*
Oscar's Chocolate Mousse (for inside of Chocolate Box):
3/4 cup bittersweet chocolate
3 cups heavy cream
1 cup raspberries
* Available at office supply stores
- For the chocolate box: Chop up the chocolate until very fine.
- In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F).
- Add remaining finely chopped chocolate. Stir until smooth.
- Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box.
- Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries.
- For the chocolate mousse: Chop up chocolate until very fine.
- Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve.
- Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogeneous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use.
2 1/2 cups all-purpose flour
1 cup confectioner’s sugar
1/3 cup cornstarch
1/2 teaspoon salt
10 ounces unsalted butter, cut into chunks
2 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups fresh lemon juice
3/4 cup milk
1/4 cup lemon zest
Confectioner’s sugar, for decorating
- Preheat the oven to 325°F.
- In a food processor fitted with the steel blade, combine the flour, sugar, cornstarch, and salt. With the machine running, add the butter and continue to process until the mixture looks like coarse meal. Transfer the mixture to a buttered 12-by-18-inch baking pan. With your fingers, press it in to form an even layer of crust.
- Bake the crust until light golden in color, 15 to 18 minutes.
- Meanwhile, prepare the lemon custard topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt and stir until well blended. Finally, stir in the lemon juice, milk, and lemon zest.
- Pour the lemon mixture over the prebaked crust, return the pan to the oven, and continue to bake until the custard has set, 20 minutes more.
- Remove the pan from the oven, let it cool to room temperature, and then chill, covered, in the refrigerator for at least 2 hours.
- Before serving, use a sharp knife to cut down through the topping and crust to make 3 dozen bars. Carefully pry them from the pan and dust with confectioner’s sugar before serving.
Makes 3 dozen.
What do you think of my Oscars menu? Tell me about it below! And don't forget there's lots more of this party to come! Check back during the week for the drinks, look, musical compilation, and more!