Archive for chocolate

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.

IMG_3217

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!

IMG_3238

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

IMG_3215

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.

IMG_3239

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

IMG_3284

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.

IMG_7186

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)

IMG_7190

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.

IMG_7182

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

IMG_7191

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.

 

 

Barbecue, Chocolate & Wine

Thursday, June 20th, 2013

Once a month, we host a themed wine tasting event open to the public.  With June being the start of summer, we hosted an evening of Barbecue, Chocolate and Wine. You might be wondering…barbecue and chocolate, what an odd combination!  For this event, we partnered with Chocolate Bar-B-Que to provide the tri tip and pulled pork sliders and they use a special chocolate barbecue sauce for their meats. So we thought  why not pair the meats and sauce with chocolate desserts! I guess everyone was intrigued with the theme as we were sold out for the evening with over 55 people in attendance!

Here are some sides dishes we prepared for the evening

Chocolate desserts:

Everyone having a great time: