chocolate. Chocolate. CHOCOLATE!!!

[Land-O-LakesGal]

I Love the Nut Goody

This is a regional favorite http://www.pearsonscandy.com/history.aspx
I also work with women whose family were candy makers for 2 generations on the Iron Range in Minnesota until the economy up their became too depressed. She and her sister opened a new candy store up on the north shore of Lake Superior their candy is really good.
It would be a sad sad world without chocolate.

 

[HepKitty]

It would be a sad sad world without chocolate.

indeed

 

[HepKitty]

found this recipe today so I haven't tried it, but it has nutella in it so you can't go wrong

Chocolate Caramel Ice Cream Pie

1 cup Nutella (chocolate hazelnut spread)
1/2 pint dark chocolate ice cream, softened
1 9-inch dark chocolate cookie crust
3/4 pint caramel (dulce de leche) ice cream, softened
1/4 cup chopped hazelnuts, optional
Caramel sundae syrup

Place unopened jar of Nutella in a pan of hot water and let sit 10
minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15
seconds). Spoon chocolate ice cream into cookie crust and use a spatula
to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top
of ice cream. Place in freezer for 15 minutes. Spoon caramel ice cream
over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2
cup of Nutella over top of caramel ice cream. Top with hazelnuts, if
desired. Freeze until firm, 3 hours or overnight.

Before serving, allow pie to sit at room temperature 10 minutes. Cut
slices with a large knife dipped in warm water and dried with paper
towels. Drizzle a small amount of caramel syrup on dessert plates and
top with a slice of pie. Serves 6.

 

[Land-O-LakesGal]

OK YUM

found this recipe today so I haven't tried it, but it has nutella in it so you can't go wrong

Chocolate Caramel Ice Cream Pie

1 cup Nutella (chocolate hazelnut spread)
1/2 pint dark chocolate ice cream, softened
1 9-inch dark chocolate cookie crust
3/4 pint caramel (dulce de leche) ice cream, softened
1/4 cup chopped hazelnuts, optional
Caramel sundae syrup

Place unopened jar of Nutella in a pan of hot water and let sit 10
minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15
seconds). Spoon chocolate ice cream into cookie crust and use a spatula
to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top
of ice cream. Place in freezer for 15 minutes. Spoon caramel ice cream
over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2
cup of Nutella over top of caramel ice cream. Top with hazelnuts, if
desired. Freeze until firm, 3 hours or overnight.

Before serving, allow pie to sit at room temperature 10 minutes. Cut
slices with a large knife dipped in warm water and dried with paper
towels. Drizzle a small amount of caramel syrup on dessert plates and
top with a slice of pie. Serves 6.

That sounds so good. Did you make it yet?

I made Banana chocolate chip (with dark chocolate) cookies a few days ago and they are now all gone (mostly kids eating them although I had my share.

 

[HepKitty]

care to post the recipe? never tried banana cookies before

here is another one I need to try. really i need more people to feed

Dark Chocolate Lime Soufflé

2/3 cup sugar
2 tablespoons grated lime peel
10 ounces bittersweet or semisweet chocolate, chopped
5 large eggs, separated, room temperature
1/8 teaspoon salt
1/2 cup semisweet chocolate chips

1 cup chilled whipping cream
1 1/2 tablespoons fresh lime juice

Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Place chopped chocolate in medium bowl set over saucepan of simmering water; stir until melted. Remove from over water; whisk in egg yolks, salt, and 2 tablespoons lime sugar (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Spoon mixture into dishes, dividing equally. Bake until softly set and puffed, about 14 minutes.

Meanwhile, whip cream, fresh lime juice, and 4 tablespoons lime sugar to peaks in medium bowl.

Top soufflés with whipped cream mixture. Sprinkle with additional lime sugar.

 

[HepKitty]

LA BÊTE NOIRE

Cake
1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

 

[HepKitty]

Langues de Chat
• 9 tablespoons butter, softened
• 10 tablespoons white sugar
• 3 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 6 (1 ounce) squares semisweet chocolate, melted
1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff. Force through a pastry bag or cookie press with a medium star tip onto lightly buttered cookie sheets. Make each cookie about 3 inches long.
3. Bake for about 10 minutes in the preheated oven, until straw-colored. When cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

 

[HepKitty]

because alcohol is essential to the board...

Mocha Cake with Chocolate Rum Cream Frosting

Filling and Topping
• 4 cups whipping cream
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup sugar
• 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
• 1/3 cup dark rum
• 2 teaspoons vanilla extract

Syrup
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons dark rum

Cake
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon instant coffee powder
• 2/3 cup cake flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3 large eggs, separated
• 3/4 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
For filling and topping:
Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
For syrup:
Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
For cake:
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
Cut cake into 16 squares and serve.

 

[HepKitty]

Irish Cream Truffle Fudge

First Layer
3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioner’s sugar
1 cup Irish cream liqueur (*I used the caramel flavoured for this recipe)
1 1/2 cups chopped nuts (optional)

Second Layer
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter

Prepare a 9x13 inch pan by covering the bottom and sides with aluminum foil. The original directions say to butter the pan, but lining with aluminum foil will let you lift the fudge out of the pan, which makes it much easier to cut)

First Layer
Using an electric mixer, mix together in a medium or large bowl, the confectioner's sugar and liquer until smooth and free of lumps

In a double boiler, combine semi-sweet and white chocolate chips and butter, stir often until all the chocolate is melted and has a nice gloss to it

Remove the chocolate mixture from the stove and pour immediately in to the baileys/sugar mixture. If you are going to use nuts, add them to the mix now

Incorporate the mixture thoroughly, then pour in to the prepared pan and smooth the top until the mixture is level.

If you must reuse your kitchen tools, clean and allow them to dry thoroughly before moving on!

Second Layer
In a medium bowl, slice the butter in to several small pieces and add the liquer.

In a double boiler, melt the chocolates until smooth and glossy.

Pour the chocolate in to the bowl containing the bailey's and butter, use a fork to beat thoroughly, until the butter has melted entirely and the mixture is consistent. (*when i did this, the texture looked super shiny but a bit grainy- it had no effect on the outcome however, so if it looks a bit odd, don't get too upset)

Pour mixture in to the pan, on top of the first layer. Using a spatula, spread until evenly distributed.

Refrigerate the fudge for 1 1/2 to 2 hours, until firm. Remove from pan, slice into 1 inch cubes, try one, and moan with delight.

Kept refrigerated, this fudge will definitely keep for a few days. It may seem to dry out in the fridge, but simply returning it to room temperature will fix any dryness.



*Important Note- working with chocolate is very fun, but the nature of chocolate makes it temperamental. During the melting process, chocolate cannot come in to contact with water, or it will sieze and became cakey. Be sure to use dry utensils and do not heat chocolate covered, as condensation will occur, drip in to the mix, and make you very angry.

Also- the alcohol in this recipe DOES NOT get cooked off, so be careful of feeding it to the young'uns. If you would like a non-alcoholic version, I would suggest (but have not personally tried) using half n' half. The consistency is similar to the liqueur, so it should work.

 

[HepKitty]

truffles!

Coconut Truffles

1/2 cup butter
2 cup icing sugar
3 cup fine coconut
2 oz chocolate (for garnish) melted with about a tbs of butter
zest of 1 orange

melt butter with zest, stir, mix with everything except chocolate (using hands is easiest). work it all in together, it should be fairly dry, mould into balls, melt chocolate put in piping bag (or plastic bag with small hole cut in one corner) and drizzle over coconut balls as desired, then chill



Almond Truffles

1 pound milk chocolate, cut up
1/3 cup whipping cream
1/2 teaspoon almond extract
10 ounces vanilla- and/or chocolate-flavored candy coating

1. In a heavy medium saucepan, combine milk chocolate and whipping
cream. Place over very low heat, stirring occasionally until just melted
(mixture may appear curdled). Stir in the almond extract. Cover and
chill for 1 to 2 hours or until firm.

2. Line a cookie sheet with waxed paper. Shape candy into 1-inch balls;
place on waxed paper. Chill, uncovered, for 20 minutes.

3. Meanwhile, place candy coating in a medium saucepan over very low
heat, stirring constantly until it’s melted. (Or melt the two candy
coatings in separate pans.) Cool slightly to avoid melting the chocolate
balls.

4. Quickly dip balls, one at a time, into melted candy coating. Lift out
with a fork and let excess coating drip off truffles. Place truffles on
the same cookie sheet. Let stand until coating is set. If you like,
drizzle tops with the same or opposite color melted candy coating. Let
stand until set. Store in a tightly covered container at room
temperature up to 24 hours or freeze for longer storage. Makes 34
pieces.



Chocolate Raspberry Truffles

1 ½ lbs (about 4 cups) milk chocolate melted
1 cup whipping cream
1 ½ teaspoon raspberry flavoring (test for desired flavor)

Line an 8 inch baking pan with plastic wrap and set aside
Place chocolate (cut in small pieces) in a glass bowl with the oven at 175 degrees until chocolate is melted. Or melt in dutch oven.
Whilst chocolate is melting, scald cream in saucepan - remove from heat and let cool for 5 minutes.
Stir in raspberry flavoring, beat chocolate with an electric mixer.
Pour cream into chocolate all at once and resume mixing until mixture is smooth and shiny. Pour into prepared pan and refrigerate for 6 hours or until firm.

Cut into 1 inch squares. Makes about 60 pieces.



ok these aren't quite truffles but refer back to alcohol comment

Kentucky Colonels

1/2 cup real butter
1 pound powdered sugar
1/2 cup pecans (or your fave nuts)
soaked overnight in
6 tablespoons bourbon whiskey
Dipping chocolate or white chocolate

Soak nuts. Next day cream butter & sugar well. Add nut & whiskey mixture. Shape into 1 inch round balls. Place on cookie sheet and put in freezer until firm. Melt the chocolate (double boiler or electric chocolate warmer or microwave.)

Using a toothpick, dip each ball until covered. Place on wax paper until the chocolate hardens. Put them in a sealed tin or Tupperware and refrigerate. Makes about 50 candies. Hint to make more festive you can finely chop red and green candied cherries and add at the point when you add the nuts. Just a few will give the color. For those who do not want alcohol, substitute milk or maybe eggnog and don't soak the nuts, just add all together.

 

[HepKitty]

White Chocolate Rice Pudding

4 1/2 cups whole milk
2/3 cup long-grain white rice
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg yolks
3 tablespoons whipping cream
4 ounces good-quality white chocolate, chopped
1 tablespoon grated orange peel
3/4 teaspoon ground cardamom
Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
Spoon pudding into bowls. Top with Dried Cranberry Compote.
Dried Cranberry Compote

1 1/2 cups dried cranberries, coarsely chopped
1 cup cranberry juice cocktail
1/4 teaspoon vanilla extract
Pinch of salt

Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)

 

[HepKitty]

not that I believe in cake mixes...

but I do believe in Kahlua!

Chocolate Kahlua Cake

1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box instant chocolate pudding mix
1 cup vanilla yogurt
1/4 cup oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips
Cocoa

1. Preheat oven to 350F.
2. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with cocoa.
3. Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
4. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.

 

[HepKitty]

German recipe, translation by me

Chocolate Marzipan Bailey's Cake

or properly, Schokoladenmarzipankuchen

250 g butter (1 c + 2 tbsp)
250 g sugar (1 ¼ c)
1 pckg vanilla sugar or 1-ish tsp vanilla
pinch of salt
30 g marzipan
4 eggs
250 g flour
50 g vanilla pudding powder
1 tsp baking powder
1/8 liter Bailey's (recipe says milk but that's boring)
125 g mini chocolate chips
chocolate glaze

mix butter, marzipan, sugar, vanilla, and salt. add Bailey's and eggs alternately, beating after each addition (yes that means 1 egg at a time). mix dry stuff then fold into marzipan mix. then add the chocolate chips. bake at 350 in a greased springform pan (26 cm) on the lowest rack in the oven. when done baking, shut off oven and let cake cool completely in the closed oven. remove from pan, put on cakeplate, and cover w/ glaze.

simple glaze: powdered sugar, cocoa, milk

 

[HepKitty]

for the mainliners

Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.

 

[HepKitty]

Molten Lava Cakes

6 (1-oz) squares bittersweet chocolate
2 (1-oz) squares semisweet chocolate
10 tbs butter ( 1 stick + 2 tbs)
1/2 c. flour
1 1/2 c. confectioner's sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 tbs orange liqueur

Preheat oven to 425°. Grease 6 (6-oz) custard cups. Melt the chocolates and butter in the microwave, 2 mins on high. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place on a tray and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Sprinkle with confectioners sugar. Serve with vanilla ice cream.

 

[James71]

My Mrs cant have wheat flour and I reckon that flourless chocolate cake up there would just about make her day.

I'll give it a go.

Thanks HepKitty. You rock.

 

[HepKitty]

My Mrs cant have wheat flour and I reckon that flourless chocolate cake up there would just about make her day.

I'll give it a go.

Thanks HepKitty. You rock.

lol thanks. enjoy!

ps have you tried rice, oat, or spelt flours?

 

[dhermann1]

HepKitty, if you don't marry me I'll kill myself.
But seriously, folks . . . .
I'm thinking a little about some Golden Age chocolate brands, other than candy bars. There was the familiar needlepoint box of the Whitman's Sampler, and good old Fanny Farmer. (Did you hear about the cannibal who gave his wife a box of farmers' fannies? Ba dump bump.)
Here in New York there was a company called Barricini that made delicious chocolates that were definitely gourmet for their day. When my parents were first married, just after WW II, my dad would stop by the Barricini's in Grand Central Station after work, and get my mom some dark chocolate covered candied orange peel. Great stuff, try it.

 

[HepKitty]

sorry I got a little sidetracked didn't I?

chocolate and orange is to die for!

 

[Diamondback]

Did anyone ever tell you it's not NICE to tease a guy on an almost-all-protein diet who has a perpetual craving for dark chocolate like that?