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Showing posts with label chocolate syrup. Show all posts
Showing posts with label chocolate syrup. Show all posts

03 July 2009

Recipe: Italian Chocolate Soda

chocolate sodaAnother chocolate soda version, looks yummy! - Image by rho.doras via Flickr

From Denny: Whew! It's so hot here it's 101 degrees F. in the shade! Sitting in front of the fan while I blog - and, oh, yeah, the air conditioning is on full blast too. :) Enjoy this quick chocolate fix on a hot day! Now everyone say after me, "Ah, chocolate comfort food!"

From: About.com

A sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer.

Ingredients:

•3 Tablespoons chocolate syrup

•3 Tablespoons heavy cream (I use low fat milk as a substitute)

•Crushed ice

•Club soda or other sparkling water

Preparation:

Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

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14 April 2009

Chocolate Heaven

macaroonImage by rachel is coconut&lime via Flickr

From Denny: This video was done for the last Christmas season and featured editor Dede Wilson from Bon Appetit magazine. Lots of great recipes here for any time of the year for a chocolate lover! A quick to mix up macaroon with a wonderful bittersweet chocolate sauce to drizzle over them and many more.



THE RECIPES

Ambrosia Macaroons

These cookies use the flavors of ambrosia -- the South's favorite sweet salad -- in a new way, adding finely-grated orange peel to classic coconut macaroons, and then drizzling them with bittersweet chocolate for a festive finish.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 oz sweetened flaked coconut (about 6 cups firmly packed)
6 oz bittersweet chocolate, melted

METHOD

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Bittersweet Chocolate Sauce

INGREDIENTS


6 oz bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
1/3 cup heavy whipping cream
2 tablespoons Armagnac, Cognac, or other brandy
1 teaspoon vanilla extract
1/8 teaspoon salt

METHOD

Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.

Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill. Re-warm over low heat before using.


Devil's Food Cake with Peppermint Frosting

This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center.

INGREDIENTS

Cake


2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting


2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract

METHOD

Cake:


Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate Ganache:

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream:

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting:

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

Orange Scented Brownies with Dried Cranberries, Pistachios and Ginger

INGREDIENTS

1/2 cup (1 stick) unsalted butter, diced
3 1/2 cups bittersweet chocolate chips (about 21 ounces), divided
2 oz unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
1 tablespoon finely grated orange peel
3/4 cup all purpose flour
1/2 cup dried cranberries
1/3 cup shelled unsalted natural pistachios
1/4 cup chopped crystallized ginger
2 oz high-quality white chocolate (such as Lindt or Perugina), chopped.

METHOD

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Butter foil. Place butter, 1 cup chocolate chips, and unsweetened chocolate in medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.
Using electric mixer, beat eggs, sugar, brown sugar, and coarse salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Remove from oven; sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle cranberries, pistachios, and ginger over.

Place white chocolate in small glass custard cup. Microwave on low in 10-second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour and up to 1 day.

Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.

All recipes from CBS.

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20 January 2009

Recipe: Dark Chocolate Bundt Cake







This is yet another easy to do chocolate beauty! Great for a dinner party or just a weekend relaxation with friends who happen to drop by for a lounging visit over coffee or tea. During Marti Gras season in Louisiana this little recipe will come in handy for that hectic time when feasting, cooking and baking is at its height just before the Lenten season begins. This will be a bit hit with everyone!


Dark Chocolate Bundt Cake


Yield:
12 servings

Prep Time: 20 minutes, Bake time: 1 hour plus 20 minutes

From: Southern Living


Ingredients:

8 ounces semisweet chocolate, coarsely chopped

1 (16 oz.) can chocolate syrup

1 cup butter, softened (2 sticks)

2 cups sugar

4 large eggs

2 ½ cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

Garnishes: Strawberry slices and Wintry-White Icing (recipe follows)


Directions: Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total). Stir in chocolate syrup until smooth.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.

Bake at 325° F. for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.


Wintery-White Icing

Yield:
Makes about ¾ cup

Prep time: 5 minutes

Stir together all ingredients until smooth. Drizzle over cooled cake and when ready to serve garnish with beautiful sliced fresh strawberries! Last thing to do? Enjoy at will!

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
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