Tag Archives: Chocolate

Feb1

Chocolate and Lemon Pie

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Chocolate and Lemon Pie

This dessert is like two of my favorite flavors getting married, and you’re invited to the wedding. #chocolatefriendsofTenaciousM Enjoy!

Preparation time : 25 minutes Cooking time : 10 minutes
Serves: 10 persons

Ingredients
2½ cups oreo cookies crushed
1/3 cup butter, melted

For the filling:
1 tin sweetened condensed milk
2 tablespoons butter, melted
2 tablespoons cornstarch
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon lemon zest, grated

For the topping:
1 tin Cream
200 g semi-sweet chocolate chips, melted
½ cup water

Preparation
Combine cookies and melted butter in a mixing bowl and mix well. Press cookies mixture into the base and sides of 26 cm loose bottom tart tin and set in the fridge for 10 minutes.

Meanwhile, in medium non-stick saucepan, combine sweetened condensed Milk , butter and cornstarch. Bring to boil over medium heat with constant stirring; cook and stir for 1 minute. Remove from heat and pour a small amount into egg yolks and mix then put the egg yolks mixture into the same saucepan. Cook over medium heat for 2 minutes and remove from heat. Add lemon juice, lemon zest and stir.

Pour the mixture over the prepared tart base and set in the fridge for ½ hour or until set. In a medium bowl, combine cream , melted chocolate and water and pour evenly all over the filling. Place in the fridge until the top is firm to slice.

Jan28

Double-Crusted Chocolate-Covered Sweet Surprise Cheesecake

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double-crusted-cheesecake

A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake. Warning: #forchocolateloversonly

Serves: 12

Total Time: 1 hr 30 min
Prep Time: 30 min
Cook Time: 1 hr

Ingredients

Ganache Topping
12 ounce(s) Ghirardelli semisweet chocolate
1 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 tablespoon(s) pure vanilla extract
1/4 teaspoon(s) instant coffee granules

Oatmeal-Pretzel Crust
1/2 cup(s) lightly packed brown sugar
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) rolled oats
1 1/2 cup(s) salted pretzels, crushed (coarsely or finely per your preference)
1 1/2 stick(s) unsalted butter, melted
Butter to grease pan

Filling
2 block(s) (8 ounces each) Neufchatel cheese, at room temperature
1 1/2 cup(s) low-fat Greek yogurt
3 eggs
1 cup(s) white sugar
2 teaspoon(s) pure vanilla extract
1 bag(s) (10-ounce) miniature Snickers Almond bars (about 15 mini bars)

Directions
Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to “frost” the cheesecake.

Preheat the oven to 375˚F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.

Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.

Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don’t worry about spreading it evenly over the sides). Refrigerate for another 2 hours.

Jan28

Chile Chocolate Lime Martini Pudding

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chili-choc-lime-pudding

Hey #chocolatefriendsofTenaciousM!! It’s 5:00 PM somewhere in the world and chocolate time all day everyday! You will enjoy this Dream Treat. The zesty pudding is topped with tequila lime mascarpone cream to tantalize your taste buds. It’s easy, fun, and flavorful!

Serves: 6 Edit

Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min

Ingredients
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish

Directions
Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques

Note: When it’s time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.

Variation: If you don’t have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.

Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.

Jan26

Frozen Chocolate, Peanut Butter and Banana Loaf

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Frozen Chocolate, Peanut Butter and Banana Loaf
PREP: 40 MINS TOTAL TIME: 3 HOURS 30 MINS SERVINGS:16

Even if it’s cold outside, you can’t go wrong combining chocolate and peanut butter. May I suggest adding a beverage of red wine, or perhaps the Mexican Hot Chocolate recipe that I shared if your chocolate addiction runs deep like mine. Enjoy Chocolate friends of TenaciousM!

INGREDIENTS

12 ounces semisweet chocolate, chopped into small pieces
3/4 cup creamy peanut butter
2 ripe bananas
1 cup heavy cream, whipped to stiff peaks (about 2 cups)
1/2 cup roasted salted peanuts, chopped
Nonstick cooking spray and waxed paper, for loaf pan

DIRECTIONS

STEP 1
Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.

STEP 2
Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.

STEP 3
Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.

STEP 4
To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.

Jan23

Chocolate-Caramel Trifle with Raspberries

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Chocolate Caramel Trifle with Rasberries

Bad weather days require CHOCOLATE! Nothing improves my outlook on life like discovering new ideas for appreciating chocolate! This is a light dessert that’s relatively easy to make, but provides a very lovely presentation. Enjoy!

Notes: Make and cool pastry cream while cake bakes and cools. For a nonalcoholic version, substitute a hazelnut- or raspberry-flavor syrup for the liqueur; the trifle will be somewhat sweeter.

Ingredients

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or coffee-flavor liqueur (see note)
Caramel Pastry Cream (See recipe below)
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

Preparation

1. Butter and flour a 9-inch square baking pan.
2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.
7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

Caramel Pastry Cream Recipe Ingredients

1 1/2 cups sugar
2 2/3 cups milk
4 large egg yolks
1/4 cup cornstarch
1 1/2 cups whipping cream

Preparation

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes. Pour onto a sheet of foil (about 12 by 18 in.) and let cool to room temperature, about 20 minutes. Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.
2. Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.
3. In a small bowl, beat egg yolks to blend. Add cornstarch and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.
4. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.
5. In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks. Gently stir the whipped cream into the cool pastry cream.

Jan15

The World As Chocolate -Nanaimo Bars Recipe

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These chocolate bars are great for entertaining and can be prepared days before your event.

Nanaimo (pronounced nah-NIGH-moe) Bars are a traditional Canadian bar cookie whose origins are said to be from Nanaimo, British Columbia.

NanaimoBar2

Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min

Bottom Layer – Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes

Custard Filling – Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)

* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.

Chocolate Topping – Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter

Preparation of Nanaimo Bars:

Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.

Bottom Layer – Crust Base:

Place the beaten egg in a small bowl; set aside.

In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.

Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.

Custard Filling – Second Layer:

In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.

Chocolate Topping – Top Layer:

In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.

Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.

Served chilled.