California Recipe: Chocolate

Showing posts with label Chocolate. Show all posts

Sunday, February 19, 2012

Chocolate Soufflés with Nougat Whip (Warning: Intended for Mature Audiences)

Chocolate Soufflés with Nougat Whip Photo (c) SmithBites.com

My friend, Linda from Salty Seattle, called this Chocolate Soufflés with Nougat Whip video, “porn without people,” and I couldn’t agree more. The term “food porn” gets thrown around way too easily these days. Sorry, that picture of your red velvet cupcakes was nice, but it wasn’t really pornographic. This, however, could make you blush. By the way, the surface temperature of a blushing face is the exact temperature at which chocolate melts. Coincidence?

This semi-sweet tour-de-force is from Debra and Rod “The Professor” Smith, from SmithBites.com. I’m relatively new to their work, but quite impressed to say the least. I’m very proud Food Wishes helped pioneer the chef-less recipe video, but this is taking that idea to a whole other place – surreal and viscerally sensual, yet still comforting and familiar. Please follow this link to check out the original post, and see more of their fine work. Enjoy!

Monday, February 6, 2012

Tiramisu Chocolate Mousse – Pick’em Up and Lay’em Down

Most foodies know that Tiramisu is a decadent dessert featuring coffee soaked ladyfingers layered with a zabaione and mascarpone, but what many people don’t know is that the recipe’s name is one of the best culinary double entendres ever.

“Tiramisu” translates to "pick me up." Considering that this popular Italian dessert is spiked with proven mood-elevators such as coffee, cocoa, sugar, and alcohol, the name seems to fit perfectly. But wait, there’s more.

As legend has it, tiramisu was a popular snack with the “working girls” of northern Italy, where the dessert originated. So, not only does "pick me up" refer metaphorically to the obvious restorative effects of the dessert, but also more literally to the solicitation of another customer.

Which brings us to this upcoming Valentine’s Day. Not only would this make for a very happy ending for your V-Day meal, but think about the stimulating conversation that could follow when you recount this racy tale.

Anyway, even if you don’t end up talking about Italian prostitutes over dessert, if you’re a fan of chocolate mousse, and you enjoy a good "pick me up," you can’t go wrong with this deliciously decadent, yet still fairly light dessert. Enjoy!

Ingredients for 4 portions:

3.5 oz dark chocolate, broken into small pieces

2 tbsp espresso coffee, or strong regular coffee

1 tbsp unsalted butter

2 tbsp Marsala wine (may sub with rum, or omit)

2 egg yolks

4 tsp sugar

2 tbsp mascarpone cheese

3/4 cup heavy cream, whipped

Friday, January 6, 2012

Chocolate Swirl Loaf

This is basically a sweet yeast bread swirled with chocolate-flavoured dough and formed into a two-toned braided loaf. It might seem to be difficult to make but it is simply a braided challah with two-toned effect.

Chocolate Swirl Loaf

inspired by Away of Mind

120 ml Milk, lukewarm
60 ml Water, lukewarm
60 g Butter, room temperature
1 Egg, room temperature
1 tsp Salt
50 g White sugar
360 g All purpose flour
7 g Instant active dry yeast
2 tbsp Dark chocolate spread
1 tbsp Flaxseed, ground

In the bowl of a stand mixer, combine all the ingredients in the order given except the dark chocolate cream and ground flaxseed. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled surface. Combine the dark chocolate cream with 1/3 of dough. Knead each portion for a few minutes to form two smooth and elastic balls of dough.
Place two dough balls separately on two lightly greased bowls. Cover with plastic wrap and let rise until double in size.
After dough balls have risen, roll and stretch each dough into approximately a 10 x 6-inch / 25 x 15-cm rectangle. Place the chocolate dough on top of plain dough, then roll it out to a 12 x 8-inch / 30 x 20-cm rectangle. Cut the rectangle into half, so you have two 6 x 8-inch / 15 x 20-cm rectangles. Now stack one rectangle on top of the other and roll it out again to a 12 x 8-inch / 30 x 20-cm rectangle. Repeat the above steps twice more.
Slice the rectangle into 4-6 strands, leaving one end intact, and braid the strands to form a loaf. Place it in a loaf pan lined with baking paper. Cover with the plastic wrap and allow it to rise in a warm place for 45 minutes or until it doubles in size. Preheat the oven to 175C/350F. Spray the top of the loaf with water and sprinkle the ground flaxseed over. Bake for about 30 minutes until golden brown.

A Banana Bread That’s Okay to Make Early

Banana bread is one of those things people rarely make on purpose. Even though you know you’re not going to eat seven bananas in a week, you buy the big bunch anyway, because, “it’s kind of green.” Now, those last three bananas are almost black and you’re feeling like a bad person.

Then you remember banana bread, and long story short, you realize you’re not a bad person…in fact, you kind of rock. While that’s the most common scenario, this scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition. Yes, it does come out better with extra ripe bananas, but if you can’t wait (like I couldn’t), you’re still in for a treat.

The chocolate chips are sparse here, but make a big difference in the overall flavor. This is a case where more wouldn’t necessarily make it better. This should be more of a snack, not a super-sweet dessert. When Michele makes this, she actually grates unsweetened baking chocolate instead, and it’s amazingly like that also. And, don’t even get me started on how good this is toasted.

The recipe is adapted from one by Mary Sue Milliken and Susan Feniger, from their cookbook, City Cuisine. It’s one of the oldest cookbooks we have, and has tons of great recipes, so check the link if you’re interested. Enjoy!

Banana Bread Ingredients:

3 ripe bananas

2 cups all-purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup soft butter

1 cup sugar

2 large eggs

1/4 tsp vanilla

1 tbsp milk
1 cup chopped walnuts

1/3 cup dark chocolate chips

*Bake in a 9x4 loaf pan at 325 degrees F. for about 1 hour 10 minutes.

Monday, December 12, 2011

Marzipan Ravioli

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour
70 g Powdered sugar
Pinch of salt
125 g Butter, cut into small pieces
1 Egg
1 tsp Vanilla extract

100 g Marzipan, cut into small pieces
2 tbsp Almond, chopped
1 tsp Orange liqueur
1 Egg yolk
1 tbsp Milk
25 g White chocolate (optional)
25 g Dark chocolate (optional)

Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

Monday, December 5, 2011

Chocolate Peanut Crumble Cookies

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

Thursday, December 1, 2011

Easy as Chocolate Pecan Pie

Despite the colloquial idiom, pies are not that easy, and in my opinion, it’s not the dough that separates the good from the great, it’s the fillings. With fresh fruit pies, you have to worry about too much or too little liquid. Custard-based fillings are texturally tricky; and don’t even get me started on lemon meringue.

However, there’s one category of pie whose fillings are so easy, they’re nearly impossible to mess up. That would be the seasonally appropriate nut pie. If you can work a whisk, and set a timer, you have what it takes to excel in this genre.

We added a handful of chocolate chips, but the recipe is based on this one from Allrecipes.com, which I came across looking for corn syrup free versions. By the way, it’s not that I think corn syrup is a “bad” ingredient, I just know that most people don’t have it on hand, and I’d hate for them to buy a whole bottle when a perfectly wonderful pie can be made without it.

In fact, the filling is so deliciously decadent the crust is almost an afterthought. If you ever want to rationalize buying a frozen pie shell, this is your chance. Of course, if you want real “homemade,” you can check out this video recipe for making pie dough, but the point is, either way your chocolate pecan pie is going to rock. Enjoy!

Ingredients:

1 9-inch pie shell

2 eggs

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

1 tablespoon all-purpose flour (I didn't add in this recipe, but suggest you do. Add with the sugars.)

1 tablespoon milk

1 teaspoon vanilla extract

1/3 cup chocolate chips

1 1/2 cup chopped pecans

Thursday, October 13, 2011

Red Velvet Cupcakes and My Big Moment on Just Desserts

I don’t make a lot of cupcakes, but since I’ve always been fascinated by the red velvet cake, I decided to try a version based on this venerable American classic.

I’ve gotten so many requests for cupcakes and red velvet cakes that I figured I’d kill two food wishes with one video. They came out really well, and as I tasted, I actually caught myself daydreaming about being on Top Chef Just Desserts.

I imagined I’d furiously finished frosting these red velvet cupcakes just as time expired (I think the faux-hawked prima donna with the Jacques Torres tattoo next to me hid the cream cheese to screw me over). I bring them up to the judge’s table, and watch as the lovely Gail Simmons takes a big bite. She swallows, smiles, and then says, “Really not that bad for a food blogger.” Okay, so she’s too classy to ever say that, but still, it would be pretty cool.

Anyway, back to reality. I will also post the cream cheese frosting recipe next week, just in case you’re wondering. I joke about the red food coloring in the clip, and it does give the cake such a unique look, but feel free to leave it out if that’s not your thing.

Party season is upon us, and what holiday dessert table wouldn’t benefit from a plate of these classic cupcakes? It would be like Johnny Iuzzini's face without the side burns. In other words, just not as good. I hope you give these a try soon. Enjoy!

Ingredients for 12 Red Velvet Cupcakes:

Dry:

1 1/3 cups all-purpose flour

3 tablespoons cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon baking powder

Wet:

4 tablespoons softened butter

1 cup white sugar

2 large eggs

3/4 cup buttermilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

Bake at 350 for about 22 minutes

Monday, June 27, 2011

Rolled Spelt Cookies

Those cookies, crispy and chewy, are loaded with spelt flakes, wheat germ, chopped nuts, chocolate and dried fruit. They are so freaking good. Rolled spelt flakes offer an excellent source of dietary fiber, protein, vitamin B1 and niacin. They are a delicious and healthy alternative to rolled oats in baked goods, homemade muesli, or even in salads!

Recipe adapted from Better Home Garden

50 g Butter, softened
80 g Brown sugar
70 g Granulated sugar
1 tsp Ground cinnamon
1/2 tsp Baking soda
1/8 tsp Salt
1 Egg
1 tsp Vanilla
90 g All-purpose flour
90 g Rolled spelt
©angiesrecipes
30 g Wheat germ
70 g Dark chocolate, finely chopped
50 g Dried cranberries
50 g Chopped walnuts, toasted

Preheat oven to 180C/350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, wheat germ, chocolate, cranberries, and walnuts. Drop dough by rounded teaspoons 2 inches apart onto baking trays lined with parchment paper.
Bake for 10 minutes or until tops are lightly browned. Let cookies cool on cookie trays for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

Sunday, June 5, 2011

Chocolate Wafers

Crispy, crunchy and loaded with chocolate flavours. Those chocolate wafers are perfect ANYTIME sweet treat! Serve with ice cream, or sandwich them together with whipped cream. They're also great by themselves.

Adapted from Smitten Kitchen

200 g All purpose flour
70 g Unsweetened cocoa powder
200 g Sugar
1/4 tsp Salt
1/4 tsp Baking soda
180 g Unsalted butter, slightly softened and cut into smaller pieces
3 tbsp Whole milk
1 tsp Pure vanilla extract

Whisk the flour, cocoa powder, sugar, salt and baking soda in the bowl of food processor and pulse to mix thoroughly. Add in butter, milk and vanilla extract and process until the mixture clumps around the blade or the sides of the bowl.
Place the mixture on the work surface and form into a log about 14 inches/35 cm long. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or overnight.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Cut the log of dough into slices a 1/8 inch/3 mm thick and place them 1 inch/2.4 cm apart on the lined sheets (cookies will spread). Sprinkle the top lightly with granulated sugar if desired.
Bake for 12-15 minutes until the the cookies puff up Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. These cookies may be stored in an airtight container at room temperature for up to two weeks.

Saturday, May 21, 2011

Chocolate Cream Cheese Peanut Butter Bars

Baked chocolate base (adapted from Joy of Baking) filled with a layer of fluffy cream cheese peanut butter mixture (adapted from Betty Crocker) and finished off with a chocolate layer. Those bars are super easy to prepare and they make a great party food.

Base	Topping
130 g All purpose flour 50 g Unsweetened alkalized cocoa powder 1/4 tsp Baking soda 1/4 tsp Salt 90 g Unsalted butter 150 g Caster sugar 1 tsp Vanilla extract 1 Egg white	200 g 17% Cream cheese 180 g Creamy peanut butter 80 g Powdered sugar 100 ml Whipping cream 350 g Semi sweet chocolates, coarsely chopped 50 g Butter, diced

Preheat oven to 190C/375F and line a 12x8-inch rectangular baking pan with baling paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your electric mixer, beat the butter, sugars and vanilla extract on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated. Press mixture firmly into prepared baking pan. Bake for 10 minutes. Set on a rack to cool completely.
In a medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream on low until blended. Beat on high about 2 minutes until light and fluffy.
Place the chopped chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir in diced butter until thoroughly blended and smooth.
Spread 1/4 cup chocolate mixture evenly over the cooled cookie base. Place it in the freezer until the chocolate is firm, about 5 minutes. Now evenly spread cream cheese peanut butter mixture over the chocolate layer. Give the rest of chocolate mixture a quick stir and then spread evenly over top of the layer of cheese and peanut butter mixture. Cover the pan with a plastic wrap and chill overnight. Once set, use a sharp knife to cut into small squares. Serve them cool and store the rest in the fridge.

Tuesday, May 10, 2011

Chiffon with Dulce De Leche Whipped Cream and Blueberries

Layers of soft sour cream chiffon cake nestle between spread of stabilized whipped cream flavoured with rich ducle de leche and top with fresh blueberries. Vanilla buttercream would be a great substitute for whipped cream.

Adapted from Food and Wine

	Dulce De Leche Whipped Cream
3 disc 10-inch Sour cream chiffon cake (without cranberries) 400 g Blueberries, rinsed and dried 2 tbsp Apricot jam 1/2 tbsp Water White chocolate curls or mint leaves to garnish	450 ml Heavy cream, chilled 120 g Dulce de leche, chilled 4 sheet Leaf gelatin

Soak the gelatine sheets in cold water for 5 minutes to soften. Remove the gelatine from the water, squeeze it between fingers to remove any excess water. Melt the squeezed out gelatine in a microwave on high power about 10 seconds.
In a large bowl, combine the heavy cream with the dulce de leche. Beat the cream until slightly thick, then slowly add in the dissolved gelatin and beat until the cream holds soft peaks.
Place one cake layer, cut side up, on a round cardboard. Spread 1/3 of whipped cream over cake.Repeat procedure twice. Smooth the top of the cake with the flat edge of your spatula. Hold a decorating comb on the side of the cake and run around the cake to form ridges.
Arrange the blueberries on the top. Heat the apricot jam and water in a microwave until melted. Strain the jam through a fine strainer to remove any fruit lumps. Gently brush on the blueberries. Garnish with white chocolate curls or mint leaves.

Monday, April 11, 2011

Chocolate Glazed Tart with Pistachios

A crisp yet crumbly chocolate shortbread crust filled with a layer of rich chocolate glaze and finished off with some chopped lightly salted roasted pistachios---an unbeatable combination for an unforgettable sweet treat!

Shortbread	Topping
120 g Butter, at room temperature 60 g Golden caster sugar Pinch of salt 130 g Plain flour 20 g Cocoa powder	120 g Bittersweet chocolate, chopped 1 tbsp Maple syrup 20 g Butter 100 ml Heavy cream Some lightly salted roasted pistachios, roughly chopped Caramelized walnuts, roughly chopped

Preheat the oven to 160C/320F. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt. Sift over the flour and cocoa powder and mix just until a dough forms.
Divide the shortbread dough into four portions and press each in an even layer onto the bottom of four 12cm/4inch tart pans or one 26cm/10inch. Bake for about 20 minutes, or just until the they are firm to the touch.
Meanwhile, melt the chopped chocolate, maple syrup, butter and heavy cream in a stainless steel bowl set over a saucepan of simmering water. Mix until smooth.
Remove the shortbread from the oven and pour the warm chocolate glaze over the shortbread crusts and evenly spread the surface. Sprinkle the chopped pistachios or caramelized walnuts. They can be stored in container at room temperature for a few days.

Wednesday, October 6, 2010

Pistachio Mon Chéri Brownies

I have been on a mission to clean out the pantry, which might have resulted in some peculiar recipes here. :-))The "Mon Chéri",another chocolate product produced by Italian Ferrero, contains a "heart" of sweet cherry soaked in a liqueur and is encased in Ferrero's dark chocolate!

80 g All-purpose flour
1/2 tsp Salt
1/2 tsp Baking powder
150 g Butter
200 g Sugar
3 Eggs
2 tsp Vanilla extract
70 g Pistachio, roughly chopped

Preheat the oven to 165C/330F. Grease a 20x25cm baking pan and line with foil. Brush the foil with vegetable oil.
In a bow, whisk together the flour, salt and baking powder. Melt the chocolate, butter and sugar over a pot of simmering water. Add in the flour mixture. Whisk in eggs, one a time, until fully incorporated. Add in vanilla extract and chopped pistachio.
Pour the batter into the prepared pan and bake in the center of the hot oven for 30 minutes. Remove and cool completely on a rack. Cut into 12 squares.

Thursday, September 9, 2010

Chocolate Spelt Crinkle Cookies

These wonderfully crinkled black and white cookies have a very brownie-like texture and a stunning high-contrast appearance. They are so easy to bake and taste so good!

165 g Spelt flour #630
1/2 tsp Baking powder
1/2 tsp Salt
180 g Dark chocolate mocha beans
4 tbsp Butter
2 Eggs, at room temperature
100 g Caster sugar
1 tsp Vanilla extract
40 g Icing sugar, sifted

Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

And last, sure not the least, I want to thank Alisha and Alison for passing on all these inspirational AWARDS to me! Thanks, my friends, for your continuous support and constant encouragement!

The Ardent Epicure	Alison Trials