Tag Archives: Chocolate

Feb12

Chocolate Is My Kryptonite: Chocolate Baklava Recipe

Posted on by
Standard

Too good to be true, right? I’ve been cooking for years, and baklava remains a favorite. I recently discovered a recipe that adds my chocolate and all is right with the world. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people.

Chocolate Baklava

Prep Time: 20 min.
Bake Time: 50 min.
MAKES: 50 servings

Ingredients

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (12 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel

SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

Directions

1. Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.

2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

4. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

5. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

Feb10

Chocolate S’mmoralist

Posted on by
Standard

Like all the names of the desserts at Sugar, this one is a play on a literary work (André Gide’s The Immoralist). The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies. You will need to use a stand mixer to prepare the fresh marshmallows, and a kitchen blowtorch to caramelize them. #chocolatefriendsofTenaciousM enjoy!

Chocolate S'mmoralist

Ingredients

Marshmallows
1 1/4 cups water, divided
1 1/4-ounce package unflavored gelatin
4 tablespoons powdered sugar, divided
2 cups sugar
12 tablespoons corn syrup, divided
1 teaspoon vanilla extract
Sablé cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For marshmallows:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.)

For sablé cookies:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour.

Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2×4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool).

Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces.

Place 1 cookie on each of 6 plates. Cut marshmallow into six 2×4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.

Feb9

Chocolate Triple-threat Cookies

Posted on by
Standard

Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling.

Chocolate Triple Threat Cookies

Yield: Makes 16 sandwich cookies
Prep And Cook: 50 Minutes
Chill And Cool: 2 Hours, 30 Minutes

Ingredients

Cookies
10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans

Ganache
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream

Preparation

1. Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.
2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.
4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don’t overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)
Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.
Note: Nutritional analysis is per sandwich cookie.

Note:
The cookies are most irresistible if they’re still soft after baking; test-bake one to judge how long they take in your oven.

Feb8

Chocolate Amaretto Semifreddo

Posted on by
Standard

Chocolate-amaretto semifreddo

Studded with dark cherries and toasted almonds, this creamy frozen dessert is a cinch to make. If you are entertaining, make it ahead of time and garnish last. #choclatefriendsofTenaciousM you’ll enjoy this dream treat!

Ingredients

1/3 cup amaretto
2 1/2 cups chilled Chocolate Crème Anglaise
1 1/2 cups whipping cream
1 cup finely chopped bittersweet or semisweet chocolate
3/4 cup raw slivered almonds, toasted (see Notes)
3/4 cup coarsely chopped sweet dark cherries (fresh or frozen)
Semisweet chocolate shavings (see Notes)

Preparation

1. Whisk amaretto into crème anglaise. In a cold bowl with an electric mixer on high speed, beat whipping cream until medium peaks form (they should hold their shape, but not be stiff). Gently fold in about a third of crème anglaise mixture until no white streaks remain. Fold in remaining crème anglaise until blended.
2. Line a 9- by 5-in. loaf pan (holds 8 cups) with plastic wrap, leaving overhang on all sides. Gently fold chopped chocolate, almonds, and cherries into crème anglaise mixture. Spoon into pan and cover with overhanging plastic wrap. Freeze until firm, at least 7 1/2 hours and up to 1 week.
3. To serve, invert dessert over a platter and remove pan and plastic wrap. Let stand 15 minutes at room temperature to soften. Smooth top and sides with a warm knife if needed. Garnish with shaved chocolate.

Note:
To toast almonds, spread on a baking sheet and bake at 350° until golden, about 10 minutes. To make shaved chocolate, run a vegetable peeler along an 8-oz. block of slightly chilled semisweet chocolate.

Feb7

Double Chocolate Lava Babies

Posted on by
Standard

Delicious little chocolate volcano cakes ready to erupt with praline lava. Better served warm. Enjoy them this weekend with espresso!

Prep: 15 mins
Cook Time: 15 mins

Double Chocolate Lava Babies

Ingredients
1/2-3/4 cup pecans
2 tablespoons canola oil or plain yogurt
1/2 cup caramel ice cream topping
1/2 cup whipping cream
1 (20 ounce) package double chocolate brownie mix
3/4 cup water
3 eggs
6-12 pecans (for decoration)

Instructions
Preheat oven to 400. Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.

Remove and toast pecan halves. Remove and set aside. Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.

Prepare Brownie Mix as indicated for cake-like brownies.
Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.) Bake 10 minutes only.

Meanwhile prepare Praline Sauce.
In a heavy saucepan over LOW-heat caramel ice cream topping. Stir in whipping cream. Cook about 1-3 minutes stirring constantly. Add chopped pecans and blend.

Remove brownies from oven. Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
Return cakes to oven.

Bake 5-8 minutes more or until cakes feel firm at edges. Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce. If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.

Split cakes partially open; spoon warm Praline Sauce on top. Top with sweetened whipped cream and pecan halves. Serve immediately.

Feb6

Chocolate & Salted Caramel Pecan Pie

Posted on by
Standard

Hello all! I had to reach in my bag for something decadent today. #chocolatefriendsofTenaciousM keep it real! A cross between a fudge pie and pecan pie, this is all the more visually stunning if you arrange the pecans from the center in a spiral pattern. I really enjoy entertaining as an art form. The extra details are always key!

Salted Chocolate Pecan Piesalted chocolate caramel pecan pie 2

Yield: Makes 8 servings
Total: 1 Hour, 20 Minutes

Ingredients

Chocolate Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt

Preparation

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Feb5

Wine and Chocolate: Perfect Pairing!

Posted on by
Standard

Chocolate and Wine Parings 2

Pair wine with chocolate for a match made in heaven, and red wine and chocolate are a great pair. With all those deep, dark chocolate flavors right in a glass of Cabernet Sauvignon, this wine seems like a natural match for an intensely-flavored, dark chocolate dessert.

But are the two perfect together? Maybe not, according to Sara Schneider, Sunset wine editor. “Along with those sweet-seeming chocolate flavors and dark berries and plums, good (young) Cabernet Sauvignon has a backbone of tannin that can suddenly taste harsh and astringent when you put it with chocolate, especially if the chocolate is quite sweet. Merlot, on the other hand, tends to have softer, rounder tannins under its cocoa and mocha layers; it’s often a more seamless partner for chocolate. Consider Zinfandel too. It’s a variety that often goes way beyond “hints of chocolate” to practically being chocolate coated–and it rarely has the tannin level of Cab and Merlot (Bordeaux varieties).”

Remember these tips when pairing:
• The chocolate shouldn’t be sweeter than the wine.

• The darker the chocolate, the more likely it will be to taste good with red wine (partly because chocolate with a higher percentage of cacao has less sugar).

• The darker chocolates, with deep-roasted flavors, pair well with wines with dark, toasty flavors themselves.

• Port-style and sweet late-harvest reds tend to be the best matches for chocolate desserts.

An Ideal Couple
Here are some favorite chocolate desserts with suggestions for the perfect wine partner.

• The flavors of Warm Chocolate Souffle Cakes with Raspberry Sauce explode when paired with a late-harvest Sauvignon Blanc or a late-harvest Chenin Blanc.

• A sweet sparkling roséadds extra sparkle to Chocolate Fudge Cheesecake.

• A tawny Port or an orange Muscat are the perfect match for Bourbon Pecan Tart with Chocolate Drizzle.

• Give Chocolate-Chip Shortcakes with Berries and Dark Chocolate Sauce a try with a late-harvest Zinfandel.

Taste the Magic
Indulge in a chocolate bar that tells you exactly which wine to drink with it, a wine-flavored chocolate sauce, or an actual dine-in chocolate and wine experience.

• Try a new line of quality chocolate introduced at the San Diego Fancy Food Show in January 2008. Brix: Chocolate For Wine Lovers are milk and dark chocolate bricks specially designed to complement the various varietals of wine. Click here to watch Dr. Nick Proia, owner of Brix, as he shares the inspiring and entertaining story of Brix’s creation as well as how to identify a quality chocolate.

• Get saucy with two wine-flavored chocolate sauces from Caramoomel, Wine Lovers Dark Chocolate Sauce with Merlot and Wine Lovers White Chocolate Sauce with Riesling. Both are smooth, silky, and perfect for a drizzle on ice cream, cake, or fresh fruit.

Feb4

Pear Galettes with Belgium Chocolate Sauce

Posted on by
Standard

This recipe combines several of my favorite dessert elements. When made well, pastry filling is absolutely amazing and a great alternative for those of you who are dairy-free. Plus the pear galettes are stunningly delicious, incase the enjoyment of the process isn’t enough for you. Enjoy #chocolatefriendsofTenaciousM!

Pear-Galettes-with-a-Belgian-Chocolate-Sauce-002

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 6

Ingredients

500g pack Puff Pastry
100g ground almonds
3 tbsp Apple and Pear Juice
3 pears, washed, halved and quartered, cored and thinly sliced
2 tbsp agave
3 tbsp apricot jam
300g vegan chocolate sauce, to serve

Directions

Preheat oven to 375°F. Roll out the pastry onto a lightly floured work surface and cut out 6 circles, 12cm in diameter and about 4mm thick. Transfer to a non-stick baking tray.

Mix together the ground almonds with the apple and pear juice, then spread over the pastry circles to within 1cm of the edges. Arrange the slices of pear over the almond mixture. Gently heat the agave and brush over the pears, then bake for 20-25 minutes or until the pastry is golden brown.

Meanwhile, heat the apricot jam until bubbling. Allow to cool slightly then sieve, to remove the apricot pieces, and brush over the pear to glaze. Heat the chocolate sauce according to pack instructions and drizzle over the galettes; when ready, serve.

Feb3

Chocolate Pâté With Cranberry Coulis

Posted on by
Standard

CHOCOLATE PATE WITH CRANBERRY COULIS

#chocolatefriendsofTenaciousM… If you are trying to do something unique for your loved ones on special occasions, #Valentine’sDay, this recipe is just the right choice because the dessert is excellent in all ways; taste, appearance, presentation and is very easy to do. It is something like fudge; the only difference is it is a lot softer, the taste is great, and the sweet flavor of chocolate is enhanced by the tart tang of the cranberry coulis. You may also substitute raspberry for this recipe if you prefer.

Ingredients For Chocolate Pâté with Cranberry Coulis:

Cranberry Coulis
1 1/2 cups jellied cranberry sauce
3/4 cup cranberry juice cocktail
1 teaspoon lime juice

Pâté
1 1/2 cups heavy whipping cream, divided
1 large egg yolk
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Whipped cream

Directions For Chocolate Pâté with Cranberry Coulis:

For Cranberry Coulis:
Place cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

For Pâté:
Line 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl. Combine morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

Beat remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

TO SERVE:
Spoon Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pâté on plate. Garnish with whipped cream.

Feb2

My Super Bowl Chocolate Pizza

Posted on by
Standard

For the true pizza lover: a dessert version worthy of Super Bowl Sunday! I’m ready!!

Chocolate PizzaSUPER Bowl Sunday Nails

Yield: 6 servings

ingredients
Your favorite pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.