Archive for Chocolate

Chocolate Stout Cupcakes

Thursday, March 2nd, 2017

Chocolate Stout Cupcakes – the perfect dessert for your St Patrick’s Day party.

If you prefer to make a cake: butter or spray a springform or bundt pan and bake for about 35 minutes.

Yields 24 cupcakes 

Ingredients 

Ganache Frosting

  • 2 cups heavy whipping cream
  • 2 cups (12oz) semisweet  or bittersweet chocolate

Chocolate Cake

  • 1 cup stout (such as Guinness)
  • 2 sticks (1 cup) unsalted butter
  • ¾ cup unsweetened cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • sea salt (optional)

Directions 

The ganache frosting will need some time in the refrigerator so it’s best to prepare first before making the cupcakes.

For ganache: bring heavy cream to simmer in a saucepan. Remove from heat. Add  chocolate and let sit for a couple of minutes for chocolate to melt. Whisk until chocolate is melted and smooth. Refrigerate until icing is spreadable stirring frequently, about 2 hours.

For cupcakes:  Heat oven to 350 degrees F.

In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts. Remove from heat, add cocoa powder and whisk to blend. Set aside to cool slightly.

In a bowl, whisk together the flour, sugar, baking soda and salt.  Set aside.

In a large bowl, beat eggs, sour cream and vanilla with an electric mixer until combined. Add the Guinness mixture and beat just to combine. Add the flour mixture and beat just to combine. Using a rubber spatula, fold batter until mixed.

Pour into muffin tins lined with cupcake liners.  Bake until toothpick inserted into the center comes out clean, about 20 minutes.  Cool completely.

When ready to frost: stir ganache and transfer to a piping bag fitted with a tip and pipe on each cupcake (or use an offset spatula and spread on top of cupcakes). Top with sea salt, if desired.

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Categories : Chocolate, Dessert, Holiday

Molten Chocolate Cake

Monday, February 13th, 2017

Surprise your sweetheart this Valentine’s Day with this chocolate lovers delight.

To make ahead:  Place  prepared ramekins in the refrigerator covered with a plastic wrap. Bring to room temperature and bake just before serving.

Serves 2

Ingredients

  • 4 Tablespoons butter,  cubed
  • 2 oz bittersweet or semisweet chocolate, chopped into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup powdered sugar or sugar
  • 2 Tablespoons flour
  • Cocoa powder or flour for dusting

Directions

Preheat oven to 425 degrees.

In a microwave, melt butter and chocolate together in 20 second increments, stirring after each, until melted and smooth.  (Can also use a double boiler method for this step)

In a bowl, add egg, egg yolk and sugar and whisk until combined. Add eggs and flour to the melted chocolate and whisk until combined.

Butter or spray 2 ramekins with  cooking spray  and dust with cocoa/flour. Tap out any excess. Divide batter into ramekins.

Bake for 11-13 minutes or until the sides are baked but the top looks soft or has slight jiggle. Let cool for 1 minute.

Cover with an inverted plate and turn over to release cake.  Serve with ice cream, berries or whip cream.

 

Chocolate Strawberry Pizza

Monday, April 18th, 2016

Enjoy strawberries in a variety of ways while they’re at their peak from April until June.  This easy, elegant dessert will be a crowd pleaser at your next gathering or perfect to sip with Champagne for Mother’s Day.

Since I wanted to add chocolate, I decided to make this with just strawberries, but you can add other fruits to your liking or omit the chocolate..

Serves 8-10

Ingredients:

  • 1 package refrigerated sugar cookies
  • 3-4 cups strawberries (washed, dried, hulled and sliced)
  • 8 oz mascarpone  or cream cheese, softened
  • 1/2 cup powered sugar
  • 1 teaspoon vanilla
  • 1 cup semi sweet chocolate ( chopped) or chips
  • 1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees F.

Lightly spray 12- 14-inch pizza pan or baking sheet with  cooking spray. Cut cookie dough into 1/4-inch slices and arrange in a single layer on the pan. Press down evenly with your fingers to cover the pan. Bake approximately 12-15 minutes or until golden brown. Cool completely.

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In a large bowl, using an electric mixer, combine mascarpone cheese, sugar, and vanilla until smooth. Spread over cookie crust.

Arrange fruit over cream cheese in circles or be creative and come up with different designs!

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 To melt chocolate, add chocolate and heavy cream in bowl. Microwave in 30 second increments until chocolate is melted.

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Once cooled, add some of the chocolate in a ziplog or piping bag. If using a ziplog, cut a slit in one side of the corner.  If you don’t want to take this extra step, just use a spoon to drizzle  chocolate on top.

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Drizzle chocolate over fruit.  Cut into wedges if using a pizza pan or in squares if using a baking sheet.

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Use the rest of the chocolate in the bowl to dip your whole strawberries. Enjoy!

 

Monkey Bread Minis with Caramel Sauce

Wednesday, January 8th, 2014

A twist on the classic monkey bread. Individual sized monkey bread with hidden surprises such as apple and chocolate drizzled with gooey caramel sauce! The perfect snack or dessert for your kids or your next gathering.

Everyone loves monkey bread but the traditional full size pull-apart method tends to be a little messy. These are baked in muffin pans so it makes it easier for individual servings and takes less time to bake.

You can make these with just the apples or chocolate or caramel sauce.  Or if you prefer the traditional monkey bread, omit the fillings and just coat biscuits with cinnamon and sugar. However you decide to make them, it will be a hit!

Serves 12

Ingredients

  • 1 stick ( ¼ cup) butter
  • 1/4 cup brown sugar
  • 1 tart apple, peeled and cut into ½ inch pieces ( optional)
  • Chocolate chips or chocolate, chopped (optional)
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cans (7.5 oz each) refrigerated biscuits

Caramel Sauce

  • 2/3  cup brown sugar
  • 1 stick ( ¼ cup) butter
  • 1/4 cup heavy whipping cream

 

Directions:

Preheat oven to 350 degrees.

Grease or spray 12 regular-size muffin pan.

In a small saucepan combine brown sugar and butter. Cook over low heat until sugar dissolves stirring often. Spoon 1 Tablespoon of butter into each muffin cup.

Place chopped apples in a small bowl. In a plastic bag, combine sugar and cinnamon. Take about 1 Tablespoon of the sugar/cinnamon mixture and toss into the bowl of apples and set aside.

Separate biscuits and cut into quarters. You will have a total of 64 pieces, with a minimum of 5 pieces in each muffin cup with some left over. This is where you will choose your fillings:

– If you are only making an apple filling: Press the biscuits pieces flat and place an apple in the center of each and fold the dough around the apple and pinch the edges to close. Repeat for all 64 pieces and set aside.

– If you are making a chocolate filling, use the same method above using chocolate. Or if you prefer to use both for each muffin cup, you will make 32 with apples and 32 with chocolate, etc.

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Place biscuit pieces in the  plastic bag with cinnamon and sugar and shake to coat evenly and divide between 12 muffin cups ( some will have more than 5).

If you are using more than one filling, do this step in batches. (Add apple filling first in plastic bag to coat and place in muffin cups, then add chocolate filling to coat and place with apple filling in the muffin cup, etc)

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To make caramel sauce:  heat sugar in a medium saucepan over medium heat, stirring constantly. Once sugar is melted, add the butter.  Stir the butter into the caramel until completely melted. Slowly drizzle in heavy cream and boil for about 1 minute (be careful as it will rise in the pan as it boils).  Remove from heat and set aside.

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Once all the biscuits are in the muffin pan, spoon any remaining butter and spoon some caramel sauce on top of each muffin cup.

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Bake for about 15 minutes or until biscuits have browned. Let cool for a couple of minutes. Turn muffin tin upside down to remove monkey breads.

Place on a serving platter and drizzle with caramel sauce. Leave a bowl of caramel sauce next to monkey bread so guests can choose to drizzle more!

Monkey Bread

Truffle Cake with Raspberry Sauce & Port

Monday, September 9th, 2013

If you love chocolate, then this dessert is for you!  Rich and decadent chocolate truffle cake with port, ganache glaze, drizzled with raspberry sauce…. This indulgence is definitely worth it!

For a gluten free option, substitute 1 Tablespoon of cocoa powder for the flour.

I love pairing chocolate with port but you can substitute with any red wine, liqueur or vanilla extract. I used bittersweet chocolate for the cake and semisweet chocolate for the ganache, but feel free to use any type of chocolate you prefer.

 

Ingredients:

Cake:

  • 4 eggs ( room temperature)
  • 16 oz bittersweet chocolate
  • 1 stick of unsalted butter
  • 1 teaspoon instant espresso powder or coffee
  • 2 Tablespoons Port (or any liqueor or vanilla extract)
  • 1 Tablespoon sugar
  • 1 Tablespoon all purpose flour ( or cocoa powder for gluten free option)

Ganache:

  • 8 oz semisweet chocolate, chopped (or use chocolate chips)
  • 1 cup heavy cream

Raspberry Sauce:

  • 1 (10 oz) bag of frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 2 Tablespoons port ( or any liqueur or vanilla extract)

Optional garnish: fresh raspberries

 

Directions:

Preheat oven to 350 degrees.

Separate yolks and egg whites. Grease and flour an 8 inch springform pan and set aside. In a saucepan, stir chocolate & butter until melted. Add espresso powder and port and remove from heat. Stir in sugar, flour and egg yolks.

 

 

Using a mixer, beat egg whites until stiff peaks form and fold into chocolate mixture. Pour into the springform pan and bake for 25 minutes or until done.

 

 

Cool and remove sides of springform pan.

To make ganache:

Place chocolate in a medium bowl. Heat heavy cream in a saucepan over medium heat until just boiling. Pour over the chocolate and let sit for a few minutes to allow chocolate to melt, then whisk until smooth. Allow to cool slightly before glazing the cake.

To make raspberry sauce:

Puree raspberries in a blender. Strain the puree into a saucepan through a wire mesh strainer and discard the seeds. (You may need to use a spoon or spatula to push the puree through the strainer). Add sugar and cornstarch to the saucepan and bring to a boil. Turn down the heat and simmer for a few minutes. Mix in port or vanilla. The sauce can be made ahead and kept in the refrigerator.

 

 

To assemble: Spread ganache on top of the cake. Garnish with fresh raspberries (optional). The cake can be made a day ahead and kept in the refrigerator in an air tight container. If making ahead,  wait to drizzle the raspberry sauce until ready to serve.

Since I had some ganache left over, I served the dessert with some vanilla ice cream and drizzled the ganache on top. You can also serve the dessert with port.

 

 

Chocolate Truffles

Monday, April 1st, 2013

Truffles are the easiest and one of the most decadent desserts to make and it requires very few ingredients. Serve these goodies at your next holiday party in mini cupcake liners or chocolate liners sold in craft stores.  These will also be perfect for gifts or hostess gifts  by packaging in cute dessert containers also sold in craft stores.

You can also substitute the vanilla with any liqueur. For this recipe, I used port as I love the combination of chocolate and port!

 

Yields 3-4 dozen

Ingredients

  • 16 oz semi sweet or bittersweet chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 3 Tablespoon unsalted butter
  • 2 teaspoons vanilla extract  (I substituted with port wine)
  • Coatings such as: grated chocolate, coconut, powdered sugar, unsweetened cocoa, nuts, etc

Directions

Place chocolate in a  heat proof  bowl.

Heat heavy cream and butter in a saucepan over medium heat until simmering.  Pour cream into chocolate bowl and let sit for a few minutes to allow the chocolate to melt.  Slowly stir with rubber spatula until chocolate is melted and mixture is smooth and creamy.

Add vanilla and stir. Place chocolate in the refrigerator until firm, approximately 1-2 hours.

Using a small spoon or melon baller, form small balls of chocolate mixture (called ganache) with your hands and place on a baking sheet lined with parchment or wax paper.  You will need to roll quickly as it will melt from the heat of your hands.

Roll chocolate in various coatings such as powered sugar, coconut, nuts, etc.   Store in a airtight container in the refrigerator. It’s best to serve these at room temperature.

Oreo Chocolate Bites

Wednesday, November 14th, 2012

This is one of the easiest chocolate desserts to make as it only requires 3 ingredients and there is no baking involved! This is also fun for kids to help out.  You can dress it up for the holidays by drizzling  melted white chocolate and adding sprinkles or crushed candy canes on top.

Makes 3-4 dozen ( depending on size)

Ingredients

  • 1 package (16oz)  Oreo cookies, finely crushed ( approximately 4 cups)
  • 1 package ( 8oz)  cream cheese, softened  
  • Semi- sweet chocolate chips or baking chocolate, melted ( 16 oz)

 Directions

Crush oreo cookies by using a food processor or by placing cookies in a ziplog bag and use a rolling pin. Mix cream cheese and 3 cups of cookie crumbs in a large bowl until blended. Meanwhile, melt chocolate in a microwave for approximately 3 minutes or until melted stirring every minute or so. (Can also use the double boiler method: place chocolate in a heatproof bowl, set bowl over a saucepan of simmering water and heat until melted, making sure water does not touch the bowl).

Using a spoon or melon baller, scoop mixture and shape into 1 – 1 1/2 inch balls with your hands   Dip mixture into the melted chocolate using 2 forks and placing on a baking sheet covered with parchment or wax paper. Sprinkle with reserved cookie crumbs and refrigerate until firm, approximately 1 hour. 

 

 

 

 

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Categories : Chocolate, Dessert