Thursday, February 3, 2011

A Chocaholics Recipe Collection

As promised, here are the recipes that made the chocolate sprinkle so chocolatey and delicious! 

Make any of these for a Valentine's Day treat for your sweetie! Or if you are boycotting Valentine's Day, make it for your anti-Valentine's Day bash. Chocolate works for any occasion :)

Brownie Pops

There are definitely recipes out there for these pops, but I just made them this way:

Wilton Brownie Pops Mold (Picture below)
1 brownie mix (Ghiradelli is my favorite)
1 package of Ghiradelli dark cacao chips

Prepare brownies and bake in the Wilton Brownie Mold....if you don't have one, you can use a mini muffin pan. You can definitely use your favorite brownie recipe from scratch, but I had so much to make I really didn't have time. Plus, I like Ghiardelli's brownie mix.


After they come out of the oven, let them cool a bit and transfer to a wire rack. Stick in the lollipop sticks. Let the brownies cool completely! Melt the chocolate chips in a double boiler until smooth. Dip your pops! Stick into a Styrofoam block to dry. Wipe off any dripping chocolate. Tie sticks with a cute ribbon and you are done! I transferred mine still in the styro block, it worked well that way.




Dark Chocolate Mousse 
from Hersheys

This recipe is SO easy, and such a crowd pleaser! After making the mousse but before chilling in the refrigerator, I spooned the mousse into individual shot glasses. Then I chilled. It made for a great presentation! Recipe below.
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract

 Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  1. Combine sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into dessert dishes.
  2. Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator. 8 servings.


My friend Hillary made the Chocolate Balls
Here is the recipe for these decadent no-bake treats:


(There are no specific amounts, so you just use as much of everything to make the number want)

Jr. Mints
Semi-sweet, dark chocolate, or white chocolate (Hillary uses dark and white)
Oreos
1 pack of cream cheese

Instructions:
Melt chocolate
Dip Jr. Mint in chocolate
Crush oreos with cream cheese in a Food processor
Roll chocolate-dipped Jr. Mint in oreos
Dip in chocolate again
Place on a cookie sheet on wax paper
Freeze in freezer for 60-90 minutes




Dark Chocolate Cookies with Espresso 

These are EXCELLENT! The dark chocolate is very rich and you can taste the coffee flavor. Note about the Espresso Powder - I know there is Espresso Powder, but I can never find it. Whenever a recipe calls for coffee grounds or espresso powder, I use the Starbucks Via packs. It's Starbucks' version of the instant I like to keep those around in case I need coffee on the go - it's actually quite delicious!

Makes 22
1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
  1. Preheat oven to 350, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
  3. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)


Chocolate Covered Pretzels

These are super easy. Use chocolate chips or candy melts as the melted chocolate. Make sure put the chocolate in a tall glass so you can cover a good portion of the pretzel with chocolate when you dip it. I dried these in short cups with a plate underneath to catch the chocolate drippings. You can even embellish the chocolate with colored sprinkles as long as the chocolate is not dry yet. Salty and Sweet - yum!



Beatty's Chocolate Cake

Remember the cake I talked about? I found a picture of it, which doesn't do it justice. This cake is moist and rich, and one of the the best cakes I have ever eaten. It's no surprise it's a Barefoot Contessa recipe
(Apologies in advance for the weird formatting of this recipe, it's being weird)


Butter for greasing the pans
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Frosting
6 ounces good semisweet chocolate such as Callebaut
½ pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1¼ cups sifted confectioners’ sugar
1 tablespoon instant coffee powder


  
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans.
Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder,
and salt into the bowl of an electric mixer fitted with a paddle
attachment and mix on low speed until combined. In another bowl,
combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed,
slowly add the wet ingredients to the dry. With mixer still on low,
add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes,
until a cake tester comes out clean. Cool in the pans for 30 minutes,
then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal.
With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, rounded side up, and
spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting
Chop the chocolate and place it in a heat-proof bowl set over
a pan of simmering water. Stir until just melted and set aside until
cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment,
beat the butter on medium-high speed until light yellow and fluffy,
about 3 minutes. Add the egg yolk and vanilla and continue beating
for 3 minutes. Turn the mixer to low, gradually add the confectioners’
sugar, then beat at medium speed, scraping down the bowl as necessary,
until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the
hottest tap water. On low speed, add the chocolate and coffee to the butter
mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.



Chocolate Cocktail
To wash down all these chocolate treats, I made a chocolate cocktail that was quite delicious. It's an Emeril recipe, but I didn't use the walnut liquor. It sounded weird to me! It was fun to make because I got to use my cocktail shaker, which I don't use a lot. More of a wine gal. Whenever I use the shaker, I want to be like Mad Men and have cocktail hour in the afternoons....although I feel like that could bring trouble ha!

2 ounces vodka
1 ounce coffee liqueur
1 ounce walnut liqueur
1 ounce chocolate liqueur
1 tablespoon finely grated bittersweet chocolate
Combine the vodka and liqueurs in a cocktail shaker with ice, and shake for 30 seconds to combine.
Pour into 2 glasses over cracked ice. Top with chocolate, and serve.


Well there you have it. Enough chocolate to send you into a sugar coma. Enjoy!

4 comments:

  1. Oh good lord I don't even know where to start LOL Everything looks so yummy girl : )

    Paula

    ReplyDelete
  2. i will def try those brownie pops :)

    ReplyDelete
  3. i thought beatty's chocolate cake was some secret kunkle family recipe... you said that, didn't you?!

    ReplyDelete
  4. Wow! Love all the chocolaty goodness!

    ReplyDelete