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A watercolor convention print from a few years back: Marsha, stepping in for a Starfleet member, digs into a "Katerian Chocolate Puff," a popular dessert from ST:TNG. (At least in one episode.)
We originally created this artwork for a recipe card that was donated to a local convention's charity auction - along with an actual, edible creation of the featured dessert!
We originally created this artwork for a recipe card that was donated to a local convention's charity auction - along with an actual, edible creation of the featured dessert!
Category All / All
Species Red Fox
Size 501 x 600px
File Size 87.8 kB
Listed in Folders
Since you asked...
Katerian Chocolate Puff
(20th Century Terran Equivalent)
Puff:
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 squares melted unsweetened baking chocolate (or 6 tablespoons cocoa mixed with 2 tablespoons melted shortening)
1 teaspoon vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup chocolate chips
Filling:
1 packet whipped topping mix
1 tablespoon cocoa
1/2 teaspoon vanilla
1/2 cup milk
Glaze:
1/2 cup chocolate chips
1 tablespoon shortening
Grease a 4-cup pudding mold and dust with cocoa. Set aside.
To Make the Puff: In a mixing bowl, cream sugar with butter or margarine until the mixture is until light and fluffy, using a spoon or electric mixer. Beat in the eggs until the mixture is smooth, then beat in vanilla and melted chocolate.
In a separate bowl, mix flour, baking powder, soda and salt, stirring with a spoon or wire whisk. Add half of this mixture to the chocolate mixture, mixing thoroughly. Add half the milk and mix thoroughly. Mix in the rest of the flour mixture, then add the last of the milk; mix thoroughly. Stir in the chocolate chips.
Prepare a steamer by placing a trivet or rack in a large kettle. Pour the puff batter into the prepared pudding mold. Place a double thickness of foil over the top of the pudding mold and tie with string. Place the pudding mold on the rack in the kettle. Pour boiling water into the kettle until the water comes halfway up the pudding mold. Cover the kettle with a lid and simmer for 1 hour and 15 minutes.
Carefully remove the pudding mold from the kettle. Allow the pudding mold to cool completely on a wire rack for several hours.
Remove foil cover. The puff should have a natural hollow in the center once it has cooled.
To Make the Filling: In a small mixing bowl, combine whipped topping mix, cocoa, vanilla, and milk. Beat with an electric mixer at high speed until the topping is stiff, about 4 minutes. Fill hollow of puff with half of the filling. Invert the puff onto serving plate. (If the puff sticks in the pudding mold, loosen by dipping the pudding mold briefly in hot water.)
To Make the Glaze: Melt the remaining 1/2 cup of chocolate chips and shortening in a microwave or in a small pan over low heat. Use a pastry brush to coat the chocolate puff with the melted chocolate.
To Finish: Pile remaining filling around edges of the puff. Slice and serve with big glasses of cold milk. Chill any leftovers. Makes 12 small, rich servings, more than enough for a chocoholic Starfleet Officer.
Katerian Chocolate Puff
(20th Century Terran Equivalent)
Puff:
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 squares melted unsweetened baking chocolate (or 6 tablespoons cocoa mixed with 2 tablespoons melted shortening)
1 teaspoon vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup chocolate chips
Filling:
1 packet whipped topping mix
1 tablespoon cocoa
1/2 teaspoon vanilla
1/2 cup milk
Glaze:
1/2 cup chocolate chips
1 tablespoon shortening
Grease a 4-cup pudding mold and dust with cocoa. Set aside.
To Make the Puff: In a mixing bowl, cream sugar with butter or margarine until the mixture is until light and fluffy, using a spoon or electric mixer. Beat in the eggs until the mixture is smooth, then beat in vanilla and melted chocolate.
In a separate bowl, mix flour, baking powder, soda and salt, stirring with a spoon or wire whisk. Add half of this mixture to the chocolate mixture, mixing thoroughly. Add half the milk and mix thoroughly. Mix in the rest of the flour mixture, then add the last of the milk; mix thoroughly. Stir in the chocolate chips.
Prepare a steamer by placing a trivet or rack in a large kettle. Pour the puff batter into the prepared pudding mold. Place a double thickness of foil over the top of the pudding mold and tie with string. Place the pudding mold on the rack in the kettle. Pour boiling water into the kettle until the water comes halfway up the pudding mold. Cover the kettle with a lid and simmer for 1 hour and 15 minutes.
Carefully remove the pudding mold from the kettle. Allow the pudding mold to cool completely on a wire rack for several hours.
Remove foil cover. The puff should have a natural hollow in the center once it has cooled.
To Make the Filling: In a small mixing bowl, combine whipped topping mix, cocoa, vanilla, and milk. Beat with an electric mixer at high speed until the topping is stiff, about 4 minutes. Fill hollow of puff with half of the filling. Invert the puff onto serving plate. (If the puff sticks in the pudding mold, loosen by dipping the pudding mold briefly in hot water.)
To Make the Glaze: Melt the remaining 1/2 cup of chocolate chips and shortening in a microwave or in a small pan over low heat. Use a pastry brush to coat the chocolate puff with the melted chocolate.
To Finish: Pile remaining filling around edges of the puff. Slice and serve with big glasses of cold milk. Chill any leftovers. Makes 12 small, rich servings, more than enough for a chocoholic Starfleet Officer.
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