Posts tagged Chocolate
Posts tagged Chocolate
I think truffles are the perfect dessert for pretty much any occasion. They’re bite-size, sweet, decadent and the perfect foundation for just about any flavor combination imaginable.
Rich, dark chocolate is infused with Nutella and Frangelico, then rolled in toasted, chopped hazelnuts to create a simple, yet fabulous treat.
1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts. Refrigerate truffles until ready to serve.
- For information on how to skin and toast hazelnuts, check out this article, How to Skin Hazelnuts
- Truffles will store well in the refrigerator for up to 3 days.
- If you do not have Frangelico, simply omit the ingredient, just note the recipe will lack the layer of flavor that the Frangelico imparts to the truffles. You can typically find mini bottles of Frangelico for about $2.99 at liquor stores.
* Recipe Credit: My Baking Addiction
This is a perfect dessert for a summer bridal shower.
Hot Fudge Sauce:
Combine 2 cups Oreos with margarine and sugar.
Press into 9×13 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.
An edible chocolate menu might be my favorite innovation ever. Such a clever idea and it won’t go to waste! At least not at my table:)
Photo Credit: Delysia Chocolatier
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In another bowl cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
Recipe Credit: Martha Stewart
I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.
Red Velvet Cake Balls
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
NOTE: You can also make these with White Chocolate
*Recipe Credit: Bakerella
I’m all about the dessert, and to me that means chocolate. You can whip up this chocolate mousse in about 5 minutes, and it is so creamy and delicious. I served it in small mason jars, with a dollop of whipped cream and a drizzle of chocolate. If you’re looking for an easy, quick, and yummy dessert, this recipe is for you!
Melt the chocolate chips in the microwave, checking and stirring every 30 seconds, until you can stir it smooth. Set aside.
Whip the heavy cream until soft peaks form, then add the powdered sugar and beat just until incorporated. Add the vanilla, then set aside.
In another bowl, beat the cream cheese until smooth, then add the melted chocolate (reserve a little for drizzling) and mix well. Fold in the heavy cream, reserving about 1 cup for topping. Spoon into jars or small dishes, top with reserved cream, and drizzle chocolate over the top. Refrigerate until time to serve, but it’s best if you let it sit out for about 10 minutes before serving.
As much as I love American fudge frosting, nothing beats the decadent, indulgent taste and texture of chocolate ganache. Made of pure chocolate and heavy cream, ganache is a chocolate lovers best friend. It’s versatility as a glaze, decorative piping, and whipped cream answers the need for icing, frosting, and filling.
Below I have pictured 3 different ways to adorn cupcakes using the same recipe. As a glaze, you can easily pour ganache over cakes for a nice smooth finish.
If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure your mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture.
For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture.
Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings.
Below are step by step photos to guide you. Enjoy!
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze.
The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping.
For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
I think this might be my new favorite cupcake. The cupcake itself came out very chocolaty & moist but not too pudding like. The peanut butter added just the right amount of saltiness & had the great stick to the roof of your mouth feel.
These would be great treats to serve at a bridal shower or your next party
1/2 c unsalted butter
1/4 c Dutch-processed cocoa powder
6 T water
1 c sugar
1 large egg
1/4 cup plain yogurt
1 t vanilla
1 c all-purpose flour
1/4 t baking soda
1/2 t baking powder
3/4 c creamy peanut butter
Preheat oven to 350. Prepare 12 muffin cups by lining with paper or greasing.
Melt butter in a large heavy sauce pan over med-low heat. Whisk in cocoa. Add water & whisk until smooth. Remove from heat. Whisk in separately sugar, egg, yogurt and vanilla. Stir flour, baking soda, baking powder & salt together then sift into cocoa mixture. Whisk until just combined. Fill cupcake tins 2/3 full. Bake for 20 minutes or until a toothpick comes out clean.
Allow to cool.
Fill a pastry bag with the peanut butter & fit it with a star tip. Stick the tip into the top of a cupcake, pushing it about 3/4 inch deep (I found the perfect depth was the length of the tip). Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze. Scrape any excess peanut butter from the top of the cupcake. Fill all the cupcakes.
Perfect Chocolate Frosting.
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
About 2 cups frosting.
Top each cupcake with a star of peanut butter.
Anything that comes close to the experience of eating a Dairy Queen chocolate-dipped ice cream cone immediately has my attention!
These cupcakes have an added flavor bonus reminiscent of Reese’s: peanut butter.
For the Chocolate Cupcakes
3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
For the Peanut Butter Buttercream
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract
For the Chocolate Coating
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil
1. Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
2. In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
3. In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
4. Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
5. While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
6. Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
7. Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
8. On medium speed, add butter one piece at a time, until combined and creamy.
9. Whip in peanut butter and vanilla, and beat until smooth.
10. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip.
11. Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
12. Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
13. Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
14. Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
15. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
16. Before serving, let cupcakes rest a few minutes so chocolate can set.
Yield: 10 cupcakes.
*Photo & Recipe Credit : Martha Stewart Living
The clean lines of this elegant chocolate wedding cake topper are so lovely.
*Note The Delysia website is hard to navigate and I could not link directly to the topper. Click here Once on the Delysia site click the shop button at top of page. On the next page click the molded chocolate button on the left side and it should take you to the topper.
These chocolate covered strawberries are absolutely adorable! They would be so cute as wedding favors.
How can strawberries dipped in chocolate not taste heavenly? Even better, how can something dipped in two different types of chocolate not taste heavenly?
There is no way.
STRAWBERRY TUXEDO RECIPE
Guest Blogger: Ashley English
Using a mere four ingredients, these yummy Peanut Butter cups would make an inexpensive yet decadent wedding favor for your guests. Put a few chocolates in a cute box, tie a ribbon around it and viola instant smiles on your guests face. Don’t forget to make some for yourself also.
Chocolate-Covered Peanut-Butter Cups
Yields 12 cups
*I used bittersweet chocolate chips; feel free to use whatever type of chocolate you like — semi-sweet, milk chocolate or bittersweet. Bars and chips work equally well here, too.
1. Line a muffin pan with 12 paper liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler. Alternately, you could do this using a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.
3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
7. Meanwhile, divide peanut-butter mixture into 12 even amounts. (I used a cutting board while doing this to have a surface to rest the mounds on.)
8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
12. Remove the pan from the refrigerator. Consume with gusto, or exercise extreme restraint and share with family and friends!