Tag Archives: Recipes

Jan30

Australia – Baked Chocolate and Orange Pudding Recipe

Posted on by
Standard

This is really quick to make. #chocolatefriendsofTenaciousM will love this one served warm with ice cream!

Baked_chocolate_Orange_Puding 2

Serves 6

Ingredients:
600 ml (20 fl oz) low-fat milk
zest of 1 orange
1 tspn vanilla extract
90 g (3 oz) agave syrup
2 tbsn cocoa powder, sifted
2 eggs
2 tbsp butter
3 thick slices seeded brown bread
cocoa and icing sugar, for dusting
sugar-free ice cream, to serve

Preparation:
Preheat oven to 350 degrees
Bring milk to the boil in a saucepan with orange zest, vanilla and agave syrup. Remove from heat and cool slightly.
Mix cocoa to a paste in a cup with a spoon of cold milk, then whisk into the hot milk. Lightly whisk the eggs in a bowl. Pour the hot milk mixture over the top (ensure the milk is not boiling). Continue to stir.
Spread butter onto the slices of bread and arrange in a small baking dish. Pour the chocolate custard mixture evenly over the top. Allow to stand for 15 minutes to allow bread to absorb custard.
Bake in oven for 35 minutes. Dust with a little cocoa and icing sugar. Serve warm with some light or sugar-free ice cream.

Jan28

Double-Crusted Chocolate-Covered Sweet Surprise Cheesecake

Posted on by
Standard

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.

Jan26

Frozen Chocolate, Peanut Butter and Banana Loaf

Posted on by
Standard

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.

Jan25

Chocolate and Apricots Grilled Mascarpone Cheese Sandwich

Posted on by
Standard

Happy Saturday!! I am so grateful for this weekend after a week of cold, harsh weather. This decadent dish is similar to a stuffed french toast teetering the line of eat-with-your-hands or a fork. Either way it’s indulgent and decidedly delicious. Tart, lightly sweet, and showered in dark chocolate – a special way to welcome in a leisurely weekend.

Grilled Mascarpone cheese with Apricots and Chocolate

SERVINGS: 4

Ingredients

1 cup dried apricots
1 tsp orange zest
1 orange (large)
vanilla bean (split down the middle)
1/2 cup water
3 eggs
1 cup milk
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sugar
1/4 tsp kosher salt
1 loaf challah (or Brioche cut in 1” slices)
8 ozs mascarpone (tub)
apricots (I recipe stewed)
1 bread (recipe, dip)
3 ozs dark chocolate

Preparation

For Stewed Apricots:
1 cup dried apricots
1 teaspoon orange zest
juice from one large orange
vanilla bean, split down the middle
½ cup water

Combine all the ingredients in a small sauce pan. Cover and let simmer for 10 minutes. Remove the cover and continue to simmer until most of the liquid is gone. Use a wooden spoon to smash and break up the apricots just a bit.
Let cool for about 20 minutes, or until just warm.

For Bread Dip:
3 eggs
1 cup milk
½ teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon sugar
¼ teaspoon kosher salt

Whisk all the ingredients together in a shallow bowl or pie plate.

For the sandwich you’ll need:
1 loaf Challah or Brioche cut in 1” slices
1 8oz tub Mascarpone
1 recipe (above) stewed apricots
1 recipe (above) bread dip
3 oz dark chocolate

Pre-heat an indoor grill or grill pan.
Quickly dip one slice of bread into the bread dip and let the excess drip off.
Add about 2 Tablespoons Mascarpone to the bread. Top with several pieces of stewed apricots and finish with finely shaved dark chocolate.
Top the sandwich with another piece of bread that has been quickly dipped in the bread dip.

Immediately grill until grill marks form, cheese and chocolate are melted and the bread is cooked through – about 5-7 minutes. Slice, dust with powdered sugar and serve immediately.

Jan24

Hawaiian Haupia Chocolate Pie

Posted on by
Standard

Haupia Chocolate Coconut Pie is awesome and I’m not even that crazy about coconut. If you’re looking for a unique, easy dessert – give haupia a try. It didn’t take a great deal of time to put it together.

Haupia is a type of Hawaiian coconut pudding. It was most likely brought to Hawaii from Guam around the time of the Second World War. Today, it is served at luaus and other parties and is very popular throughout the Islands.

Haupia Chocolate Coconut Pie

Here is how you make it:

Ingredients:
Crust:
2 cups all-purpose, unbleached flour
1 cup of butter
1/4 cup brown sugar
1/2 cup macadamia nuts, unsalted – coarsely chopped

Pie Filling:
8 ounces semi-sweet chocolate
1-1/2 cups of milk
20 ounces of coconut milk
1-1/2 cups of water
3/8 cup of cornstarch
1-1/2 cups of sugar

Preparation:
Crust:
Preheat oven to 350 degrees.
Coarsely chop macadamia nuts.
Cut butter into pat sized pieces.
Mix butter into flour with a wooden spoon, chopping butter into small pieces coated with flour.Add brown sugar and macadamia nuts to the flour and sugar mixture. Mix thoroughly. Dump mixture into a 9×9 or 9×13 baking pan. Pack the mixture down with your hands to cover the bottom of pan and up about an inch along the side of the pan. Bake for 15 minutes at 350 degrees.

Pie Filling:
Mix the coconut milk, milk, and sugar together in a pot or saucepan.
In a bowl mix together the water and corn starch. Bring coconut milk mixture to a boil over medium heat then reduce heat to simmer. Slowly stir in corn starch mixture into the coconut milk mixture and whisk it until it is well mixed and it has thickened.

Microwave chocolate pieces for a minute or so in a bowl so the chocolate is just melting together. Separate the coconut mixture into two equal parts. Add the melted chocolate to one of the parts, mixing it thoroughly and pour evenly onto the pie crust. Gently spoon the other half of the haupia (coconut mixture) on top of the chocolate layer.

Chill in the refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate.

Jan23

Chocolate-Caramel Trifle with Raspberries

Posted on by
Standard

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.

Jan22

Italian Chocolate Panna Cotta

Posted on by
Standard

Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla—this one is for us chocolate lovers.

Panna cotta 3

Ingredients:
1 1/2 cups heavy cream
1 1/4 tsp. plain gelatin
1/4 cup mascarpone cheese or additional heavy cream
2 tbsp. granulated sugar
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped

Instructions:
Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.

Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.

Jan21

Chocolate Brigadeiros from Brazil

Posted on by
Standard

Brigadeiros, or chocolate bon bons, were created in Brazil in the 1940s to support a candidate’s campaign who was running for President. This no-bake gooey, chocolate-y, caramel-y treat is super delicious!

Brigadeiros from Brazil 2

Prep Time: 45 min Total Time: 1 hr 30 min Servings: 40

Ingredients

2 cans (14 oz each) sweetened condensed milk (not evaporated)
1/4 cup unsweetened baking cocoa
2 tablespoons unsalted butter
1/2 cup chopped pistachio nuts
1/3 cup chopped sliced almonds
1/3 cup shredded coconut
1/3 cup chocolate candy sprinkles
1/3 cup colored candy sprinkles

Directions

1) Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).

2) Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
3Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

Tips
To make rolling the balls easier, chill the truffle mixture in the refrigerator until firm before scooping and rolling it. Toast the almonds and/or pistachios, if desired, before rolling the truffles. Put a variety of truffles in small gift boxes for friends and family.

Jan16

South African Chocolate Crunchies

Posted on by
Standard

Africa produces around 70% of all cocoa beans so no wonder chocolate is popular here. Try this authentic South African Chocolate Crunchies recipe to bring a bit of culture and sweetness to your home!

South African Chocolate CrunchiesSouth African Chocolate Crunchies 2

Prep time › 10 mins
Cook time › 20 mins
Serves › 24 squares

Ingredients
1 cup flour
1 cup oats
1 cup coconut
1/2 cup sugar
2 tbsp cocoa
1/2 cup butter
1/2 cup margarine
2 tbsp syrup
1 tsp baking soda

Ingredients for Icing:
1 cup icing sugar
1 tsp vanilla
2 tsp milk

Directions:
1. Preheat oven to 350 F.
2. Mix all the dry ingredients for the crunchies, except for the baking soda.
3. Melt the butter and syrup together. Mix in the baking soda.
4. Combine the dry and wet ingredients, mix well.
5. Press into a medium sized greased baking pan, about 10 by 8 inches. Use the back of a spoon to press the mixture together and smooth the top.
6. Bake for 20 minutes at 350 F.
7. In a bowl, mix together the icing ingredients.
8. Put in the microwave for 1 to 2 minutes until the mixture is smooth.
9. Pour the hot icing over the hot crunchies to cover their entire surface.
10. Cut into squares when cool.

Jan14

Dream Treat

Posted on by
Standard

No-Bake Chocolate Cheesecake with Mixed Berries

Raspberries, strawberries, and blueberries colorfully adorn the top of No-Bake Chocolate Cheesecake with Mixed Berries. DELICIOUS, I promise!

no-bake-chocolate-cheesecake-berries-ck-l

Yield: Serves 14 (serving size: 1 slice)
Total: 6 Hours, 25 Minutes

Ingredients
4 ounces chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1 tablespoon honey
2 teaspoons unsalted butter, melted
3 tablespoons 2% reduced-fat milk
1 1/2 teaspoons unflavored gelatin
10 ounce 1/3-less-fat cream cheese, softened
1 1/4 cups powdered sugar
1 cup plain fat-free Greek yogurt
1/2 cup dark unsweetened cocoa powder (such as Hershey’s Special Dark)
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup whipping cream
1 1/2 cups raspberries
1 1/2 cups strawberries, quartered
1 cup blueberries

Preparation
Hands On: 25 Minutes
Total: 6 Hours, 25 Minutes
1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.
2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.
3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.
4. Combine berries in a bowl. Top cheesecake with berry mixture.