Pain Au Chocolate

March 9th, 2012 § 0 comments § permalink

Makes 12

This version gives a shortcut to the traditional sweet Parisian breakfast treat by using already prepared puff pastry.

Ingredients

1 egg, beaten
1 tablespoon water
1 package puff pastry, cut into 12 rectangles
1 package puff pastry, cut into 12 rectangles
18 ounces bitter sweet dark chocolate, thin bards, cut into 1½ ounce pieces
Sugar
Cardamom, ground (optional)

Directions

Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside. Mix the water and beaten egg together and brush the puff pastry (top side) with the egg wash. Please each 1½ piece of chocolate at the end of one of the rectangles. Roll the chocolate up inside and placewith the seam face down on the baking sheet. Place in the refrigerator for about 10 minutes. Remove from the refrigerator and brush with the remaining egg mixture. Sprinkle with a tiny amount of sugar or sugar mix with a dash of cardamom. Place in the oven and bake about 15 minutes or until golden brown. Serve warm!

Gianduja Buttercream

February 13th, 2012 § 0 comments § permalink

Makes about 1 cup buttercream

Ingredients

125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulted sugar
3 egg yolks at room temperature
2 ounces gianduja

Directions

Melt the gianduja along with 2 tablespoons water in a double boiler. Set aside to cook to room temperature.
Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and 2 tablespoons water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the gianduja buttercream.

Recipe Copyright by Michael Krondl

Gianduja Macarons

February 13th, 2012 § 0 comments § permalink

Makes about 2 dozen

Ingredients

215 grams (7½ ounces) confectioners’ sugar
100 grams (3½ ounces) egg whites (about 3 large) at room temperature
130 grams (4½ ounces) peeled, lightly toasted hazelnuts
2 tablespoons Dutch process cocoa
25 grams (2 tablespoons) castor or superfine granulated sugar
Pinch salt
Gianduja Buttercream (recipe follows)

Directions

Line cookie sheets with parchment paper adhering them to the sheets with a little butter.
Grind the hazelnuts very fine in a food processor with about half the confectioners’ sugar, scraping regularly. Add the remaining confectioners’ sugar and process until homogenous. Pass through a medium-coarse sieve and regrind the remaining nut bits if necessary. Whisk in the cocoa.
Beat the whites and salt with an electric mixer until soft peaks form. Add the granulated sugar and beat until stiff and shiny. Using a wooden spoon or rubber spatula fold in the nut mixture in two additions until just homogenous. The mixture will deflate.
Fit a piping bag with a 38-inch (1 cm) round tip. Pipe the batter onto the baking sheets in circles about 1 inch in diameter. Let the macarons dry about 20 minutes (a little longer is OK if you need to cook them in two batches) so a little skin forms on the outside.
Preheat oven to 425°F.
Set the macarons in the center of the oven and immediately lower the temperature to 350°F. Prop the door slightly ajar with a wooden spoon or something similar. For small macarons, bake about 10 minutes, larger ones will take about 15. They are done when shiny and hard on the outside. When you pry one apart it should be a little moist in the middle. Set on a cooling rack and cool briefly. Remove from the macarons from parchment while still warm. Cool on cooling racks.
Sandwich the macarons with 1-2 teaspoons of gianduja buttercream. Set in an air-tight container and refrigerate overnight.

Gianduja Buttercream

Makes about 1 cup buttercream

Ingredients

125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulted sugar
3 egg yolks at room temperature
2 ounces gianduja

Directions

Melt the gianduja along with 2 tablespoons water in a double boiler. Set aside to cook to room temperature.
Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and 2 tablespoons water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the gianduja buttercream.

Recipe Copyright by Michael Krondl

Ginger & Orange Chocolate Glazed Doughnuts

February 4th, 2012 § 0 comments § permalink

Makes 2 dozen doughnuts

*Recipe adapted from Donna Hay

Ingredients

1 package active dry yeast
¼ cup warm water
1 cup warm milk
1 tablespoon sugar
1 teaspoon orange zest
3 tablespoons butter, melted
4 ¼ cups flour
1 teaspoon salt
3 eggs, beaten
Vegetable oil for frying

For the glaze

2 cups powdered sugar
½ cup butter, melted
¼ cup milk, warm
1 tablespoon brown rice syrup
2 teaspoons vanilla
6 ounces bittersweet dark chocolate, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon orange zest

Directions

In a large bowl whisk together the yeast, water  and milk and set aside.  The mixture should begin to foam, allow to sit and “activate” for about 7-10 minutes.  Add the sugar, orange zest, salt , eggs and butter and mix well.   Next add the flour stirring well as you add the flour in a little at a time until a sticky dough is formed.  Turn the dough onto a lightly floured surface and gently knead for about 5 minutes or until super elastic.  Place the dough in an oiled bowl and cover with a towel.  Set in a warm place until the dough has doubled in size.

Roll the dough out on a floured surface and cut  doughnuts using round cookie cutters and using the small cutter for the center hole. Place on a baking sheet lined with parchment paper and let stand for 30 minutes. Heat the oil in a large sauce pan filled about 3 inches filled with oil to a medium heat.  Cook the doughnuts a few at a time until golden brown flipping ounce.  (about 3 minutes per side.)  Drain on paper towels.

To make the glaze, combine the milk rice syrup, zest, ginger , chocolate and vanilla in a sauce pan and heat on low stirring until all is melted and incorporated.  Take off the heat and add the powdered sugar and mix well.  Dip the doughnuts in chocolate and let sit in a wire rack for about 10 minutes.

Coriander-Chocolate Halva Liquor

January 13th, 2012 § 0 comments § permalink

Makes 1 liter

The toffe, praline, vanilla and dried fruit tones in the initial rush of tasting bourbon elixir and charred oak barrels give the Bourbon and spicy firmness that blends in well with this Middle Eastern inspired elixir!

Ingredients

1 tablespoon, coriander seeds, cracked fine
1 teaspoon black pepper, cracked fine
1½ cups bourbon, Makers Mark 46 preferred
½ cup dark chocolate, semi sweet, chopped fine
½ cup honey
2 cups sweetened condensed milk
1 cup heavy cream
½ cup whole milk
½ cup tahini
½ vanilla bean, seeds scraping
½ teaspoon almond extract

Directions

Place the coriander and the black pepper in a small mason jar of bourbon (about ½ cup) and let infuse for about 4 days in a dark cool place. In a double broiler place the chocolate, honey, coriander & black pepper bourbon infusion and slowly melt the chocolate, storing until smooth. Set aside to cool. In a blender place the remainder of the bourbon, condensed milk, heavy cream, milk, tahini, vanilla bean and the almond extract and blend until smooth. (The blending part may need to be done in two batches) Bottle and refrigerate!

Healthy Junk Bark

December 20th, 2011 § 0 comments § permalink

Serves about 6-8

This simple low calorie snack is perfect for kids and adults. Creativity is the key in this recipe, mixing and matching flavors to create an amazing chocolate experience!

Ingredients

16 ounces semi sweet of bittersweet dark chocolate, chopped or chips
Dried fruit of choice: cranberries, cherries, apricots, blueberries, chopped
Nuts of choice: almonds, pistachios, walnuts, peanuts roasted and chopped
Seeds of choice: pumpkin, sesame
Sea salt flakes

Directions

In a double boiler, melt the chocolate. Spoon the melted chocolate over a baking sheet with parchment paper or wax paper making sure it is about at least ¼ inch thing. Sprinkle your bark items thoroughly evenly. Sprinkle with salt. Let stand in a cool place for at least an hour, alternatively you can place in the refrigerator to harden faster. Break into pieces and enjoy!

Here are a few of our favorite junk bark combinations:

Almond and dried cherry
Peanuts, pumpkin seeds and dried cranberries
Pretzels and dried cherries
Almond and blueberry
Almonds, pumpkin seeds, cherries, walnuts and sesame seeds

Chocolate & Pumpkin Bread Pudding

December 8th, 2011 § 0 comments § permalink

Makes 12 ramekins

Ingredients

1 can (15 ounces) coconut milk
1/2 cup almond milk
1 can (15 ounces) pumpkin
1/2 cup brown sugar
2 teaspoons cinnamon, freshly grated
2 teaspoons nutemg, freshly grated
1 teaspoon cardamom powder
1 teaspoon salt
8 cups day old bread, cubed about 11/2 inch thick
4 ounces dark chocolate, chopped
Powder sugar

Directions

Pre-heat oven to 375°F. Grease 12 ramekins. In a large bowl whisk together the coconut milk, almond milk, pumpkin, brown sugar, and spices until smooth. Mix in the bread and the chocolate. Place the mixture in greased ramekins. Bake for about 25-30 minutes or until the tops are slightly browned. Remove from oven and take out of ramekins while warm by cutting around the mold and turning upside down onto a small plate. Dust the tops with powdered sugar.

Earl Grey Tea Madeleines with Orange Chocolate Glaze

October 3rd, 2011 § 0 comments § permalink

Ingredients

5 tablespoons unsalted butter plus additional for molds, at room temperature
2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
¾ cup all purpose flour
½ teaspoon baking powder
Pinch of salt
2 large eggs
13 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
½ teaspoon finely grated lemon peel (packed)

For glaze

¾ cup semi sweet chocolate
3 tablespoons butter
2 tablespoons corn syrup
½ teaspoon orange liquor

Directions

Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea flavored butter into bowl.

Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 400°F. Brush twelve 3×2 inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm with glaze.

For the glaze

Over trouble boiler heat chocolate, butter and corn syrup to bowl. Stir to combine. Take off heat and add liquor. Serve warm.

Homemade Kit Kat Bars

October 3rd, 2011 § 0 comments § permalink

Ingredients

75 club crackers
½ pound (2 sticks) unsalted butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
½ cup milk
13 cup granulated sugar
23 cup creamy peanut butter
½ cup semisweet chocolate chips
½ cup butterscotch chips

Directions

Line 9-by-13-inch rectangular baking pan with one later of Club crackers (you may need to break some to fit). Melt butter in a large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to a boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula. Arrange another layer of Club crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top. Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers. Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.

Homemade Peanut Butter & S’mores Cups

October 3rd, 2011 § 0 comments § permalink

Yields about 2 dozen mini peanut butter cups and 4-6 large s’mores.

Ingredients

For the candy shells

Chocolate

For the peanut butter filling

1 cup peanut butter
½ cup powdered sugar
1 teaspoon vanilla extract

For the s’mores filling

1 cup marshmallow fluff
2 graham crackers, broken in pieces

Directions

Temper the chocolate and pour into cupcake molds (either miniature or regular size) and let harden. Mix the two fillings and place in cups when chocolate is hard. Cover the top with remaining tempered chocolate. Use freezer to chill and harden if under time constraint and/or chocolate isn’t tempered correctly.

Bacon & Maldon Salt Truffles

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
¼ cup bacon, chopped super fine
8 ounces semisweet or bittersweet dark chocolate, chopped
Black Volcanic Salt for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream and bacon to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with salt. Place in refrigerator overnight.

Hand Rolled Vegan Truffles

July 11th, 2011 § 0 comments § permalink

Makes 12 truffles

Ingredients

½ pound pitted & chopped dates
1 teaspoon sea salt
2 tablespoon water
1 tablespoon of your favorite Liquor
½ cup cocoa powder
¼ cup cacao nibs
¼ cup finely shredded coconut

Directions

In a food processor add dates, water, liquor, and salt. Mix on high till it forms a ruff paste. Add ½ of the cocoa powder and date mix into a bowl and fold together well. Place 2 small plates on the counter one with the rest of the coco, one with coconut, the other with the nibs. Using a soup spoon, potion out date mixture. Hand roll each into a ball shape. Roll some of the truffles in cocoa powder, some in coconut, and the other in the nibs. Find your favorite combination. Place into fridge for 30 minutes to harden.

Lo-Cal Milkshake

July 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

½ cup fresh strawberries, de-stemmed and chopped (optional flavor choice)
2 tablespoons chocolate powder (optional flavor choice)
2 teaspoons vanilla extract
2 cups low fat milk
1 cup ice
¼ cup honey
1 pinch of salt

Directions

Combine all the ingredients in a blender and blend until smooth and creamy.

Minted Iced Cocoa

May 23rd, 2011 § 0 comments § permalink

Makes 4 iced cocoas

Ingredients

4 cups skim milk
½ cup fresh mint leaves
¼ cup sugar
4 ounces dark chocolate

Directions

In a medium sauce pan combine the milk, mint leaves and sugar and bring to a boil. Reduce heat to low and simmer for about 5-7 minutes. Remove mint leaves and add dark chocolate, whisking continuously until all the chocolate is melted. Take off heat and cool. Serve over ice, garnished with a mint leaf.

Chocolate Dried Cherry Nut Clusters

May 23rd, 2011 § 0 comments § permalink

Makes about 15 clusters

Ingredients

½ cup raw almonds
½ cup raw peanuts
¼ cup pumpkin seeds
¼ cup dried cherries
8 ounces dark chocolate melted
Himalayan pink salt

Directions

In a medium bowl mix together almonds, peanuts, pumpkin seeds and dried cherries. On a baking sheet lines with parchment paper place a teaspoon or a little more of the melted chocolate down in a circle shape Place a spoonful of the nut mixture on top of the chocolate circle. Drizzle more chocolate about 1 tablespoon over the top of that little nut mound and repeat until all chocolate and nets are used. Place in the refrigerator for the chocolate to harden. Remove form the parchment paper and serve. Can be stored in the refrigerator for up to 3 weeks.

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § permalink

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.

Molten Chocolate Cake

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar
Raspberry Sauce, to serve (recipe follows)

Directions

Preheat oven to 400° F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar. Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful to not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. With knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

Recipe Property of Shawona Jones

Raspberry Sauce

Makes approximately 2 cups

Ingredients

1 cup raspberries
½ cup sugar
Water

Directions

Place raspberries and sugar in a small saucepan over medium heat. Add enough water to just cover the raspberries, or about ½ cup. Cook until raspberries are mushy. Puree in a blender and strain. Cool and serve with Molten Chocolate Cake.

Recipe Property of Ger-Nis

Red Chili Pork Tamales with Mole Negra

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the red chili pork

10 small red dried chilies
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the mole negro sauce

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
2 tablespoons raisins
1 ounce dark chocolate
2 cups chicken stock

Directions

For the red chili pork

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 1 hour or until pork is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the mole negro sauce

Preheat oven to 425ËšF.On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in oven and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Chocolate Mint Pudding

February 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1½ cups sugar
¼ cup cornstarch
12 ounces high-quality bittersweet chocolate
3 cups milk (infused with fresh mint, recipe follows)
3 egg yolks
1 teaspoon vanilla
Salt

Directions

In a heavy bottom saucepan, whisk together sugar and cornstarch. Add chocolate, and melt down, whisking well. In another bowl, beat eggs with milk, and add vanilla. Gradually whisk into chocolate mixture. Bring to a boil, whisking until mixture is thick. Remove from heat, and add a pinch of salt.

Milk Infused with Mint

Makes 3 cups

Ingredients

3 cups milk
1 cup fresh mint, crumbled between fingers

Directions

In a medium saucepan, add milk and fresh mint. Heat on simmer, about 5 to 8 minutes. Strain out mint, and discard.

Dark Chocolate Peanut Butter Cups

February 2nd, 2011 § 0 comments § permalink

Makes 12 peanut butter cups

INGREDIENTS

12 ounces semisweet chocolate, chopped
1 cup peanut butter
2 tablespoons sugar
1 teaspoon salt
Maldon Salt

DIRECTIONS

Cut some cupcake liners so that they are about half their normal size, and place into muffin tins. Heat chocolate in double boiler (sauce pan with water and a metal bowl on top). Spoon some of the melted chocolate into the lined muffin tins. Using a small spoon, move the chocolate so ti coats all over the cupcake liner and is even and up the sides as well. Place in refrigerator until chocolate hardens. Mix the peanut butter, sugar, and salt in a bowl until well mixed. Spoon mixture into the cups, filling them up to the lined paper and making sure they are even. Reheat the chocolate, and spoon over the peanut butter, spreading it evenly over the top. Sprinkle with Maldon salt, and refrigerate about 2 to 4 hours until firm.

© Recipe Property of Ger-Nis

Orange Ginger Chocolate Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons orange zest
1 teaspoon fresh ginger, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the cream, vanilla, orange zest, and ginger to a simmer, take about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate and let sit for about 1 minute. Stir until smooth, and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in the refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Dark Chocolate Cherry Cardamom Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup dried cherries, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and dried cherries to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Lavender White Hot Chocolate

February 2nd, 2011 § 0 comments § permalink

Serves 4-5

INGREDIENTS

1 cup water
1 lemon myrtle tea bag or 1 tablespoon lemon myrtle tea
1 tablespoon fresh lavender leaves
1 vanilla bean, split open
½ cup light brown sugar
4 cups milk
8 ounces white chocolate, chopped fine
Lavender leaves, for garnish
Bee pollen, for garnish (optional)

DIRECTIONS

In a large sauce pan add 1 cup water, the myrtle tea, lavender leaves and vanilla bean. Bring to a boil, reduce heat and allow to boil gently on low for about 5 minutes or until infused with the essences of the teas and lavender. Take out vanilla bean, set aside and allow to cool a little. Strain syrup. Scrape vanilla bean and place the syrup, and then vanilla bean scrapings back in the pot. Add the brown sugar, milk and heat to just before boil, stirring often or about 3-4 minutes (do not let it boil). When the mixture is hot, add the chocolate and stir until all chocolate is incorporated and the mixture is smooth and is the consistency of light cream or half and half. To serve, garnish with 1 lavender leaf and a pinch of bee pollen.

© Recipe Property of Ger-Nis

Molten Chocolate Cake with Cardamom Cream

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Dark Chocolate Cake with Dark Chocolate Ganache Frosting

February 2nd, 2011 § 0 comments § permalink

Makes 1 cake

INGREDIENTS

For cake

2 cups all-purpose flour
1 cup cocoa powder
1½ tablespoons baking soda
½ teaspoon salt
½ cup butter, softened
1 cup brown sugar, packed
1 cup sugar
1½ tablespoons vanilla extract
3 eggs
1½ cups buttermilk

For frosting

2 cups heavy cream
½ cup confectioners’ sugar
18 teaspoon salt
1 pound semisweet chocolate, roughly chopped

DIRECTIONS

For cake

Preheat the oven to 350°F. Prepare 3 baking pans by buttering and lining pan with parchment paper.
Sift flour, cocoa, salt, and baking soda together. Set aside.
If using a Kitchen Aid mixer or hand held mixer, beat butter and sugars until blended and pale brown in color, approximately 5 minutes on medium high (if mixing by hand, just mix until incorporated).
Reduce speed, add eggs one at a time, beating after each addition.
Divide batter into three prepared pans, and bake for 30 to 35 minutes or until a toothpick is inserted and comes out clean.

For frosting

In a large saucepan, bring heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat, and add bittersweet chocolate, and let stand without stirring, 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

© Recipe Property of Shawona Jones

Chocolate Ganache

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

1 pound semisweet chocolate
4 cups heavy cream

DIRECTIONS

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

© Recipe Property of Shawona Jones

Chocolate Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

2 cups flour
1 cup cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1½ teaspoons vanilla
1½ cups buttermilk
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.
Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

© Recipe Property of Shawona Jones

Hazelnut Sponge Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

12 eggs, separated
8 ounces light brown sugar
14 ounces hazelnut flour
4 ounces all-purpose flour
Pinch of salt
4 ounces granulated sugar
Basic Buttercream, for frosting
Chocolate block, for decorating
Chopped hazelnuts, for decorating

DIRECTIONS

Preheat to 350°F.

Butter 2 half-sheet pans and line them with parchment.

In a metal bowl, with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, add the egg yolks and beat until they come together. Add the brown sugar and continue whisking until the yolks are light, about 5 minutes (longer if by hand).

In a separate medium sized bowl, combine the hazelnut flour and all-purpose flour.

In a separate metal bowl with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, whisk the egg whites and salt until they are white and opaque. Gradually whisk in the granulated sugar. Whip until whites hold a firm peak. Next, fold the egg yolk mixture into the beaten egg whites. And then fold in the hazelnut-flour mixture in 3 additions. Do not over-mix the batter or the cake with deflate. Spread the batter on the separated pan.

Bake in preheated oven for approximately 15 minutes, or until well risen and firm to the touch.
Loosen layer from pan, slide it onto rack and cool completely.

© Recipe Property of Shawona Jones

Light Mint Ice Cream with Dark Chocolate Drizzle and Chocolate-Mint Leaves

January 2nd, 2011 § 0 comments § permalink

Serves 10

INGREDIENTS

2 cups 2% milk
2 cups half and half
1 cup sugar
2 cups fresh mint, chopped
10 egg yolks
1 dark mint chocolate bar, chopped into pieces
10 fresh mint leaves, for garnish

DIRECTIONS

For mint ice cream

In a heavy bottomed saucepan bring the milk, half and half, sugar, and mint to a boil and reduce heat immediately, and simmer for about 10 minutes stirring gently, allowing mint to steep into liquid. Discard mint. In a medium mixing bowl, whisk egg yolks well. Ladle a big spoon full of the hot milk mixture to the egg mixture, whisking well, to avoid the eggs from cooking. Add the remainder of the egg mixture into the milk on the stove and heat gently whisking constantly until a thick custard forms or until the mixture coats the back of a wooden spoon well, about 5-6 minutes. Take off heat and allow to cool.
Cover with plastic wrap and place in the refrigerator overnight to get very cold. Place in the freezer 10 minutes before making the ice cream. Process the ice cream in an ice cream maker, following instructions of the machine.

For chocolate mint leaves and chocolate drizzle

In a double boiler, add chocolate and warm until melted. Place mint leaves on a baking sheet covered with parchment paper. Drizzle some chocolate over the leaves and let harden (reserving some for drizzle on ice cream). Serve ice cream with chocolate drizzled over it and garnished with the chocolate mint leaves.

Lavender White Chocolate Cocoa

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

3 cups of milk
lavender
2 pieces of white chocolate
cinnamon
2 spoons of sugar.

PREPARATION

Infuse 3 cups of milk with 1 teaspoon lavender flowers, simmer for about 5 minutes.  Add 2 pieces of white chocolate and 2 spoons of sugar and mix well, making sure the white chocolate melts fully.  Serve leaving lavender flowers in the mix.

Where Am I?

You are currently browsing entries tagged with chocolate at Recipes.