Feeds:
Posts
Comments

Posts Tagged ‘chocolate’


Pudding is so easy to make that it almost seems like more work to make it from a box. Seriously, you can make it so many ways and you should. It’s so delicious,  I might make more tonight. I added a sprinkle of sea salt to the top just for fun because I love the salty-sweet combination.

Chocolate Pudding with Sea Salt

6 ounces chopped semi-sweet chocolate

1/4 cup cornstarch

1/2 cup sugar

1/2 teaspoon salt

3 cups whole milk

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon instant coffee or espresso powder

1 tablespoon Frangelico or flavored alcohol of your choice (optional)

sea salt (optional)

Combine the cornstarch, sugar, salt, and milk in a pan and cook for a few minutes until it thickens. Add the chocolate and stir until melted. Off the heat, add the vanilla, cinnamon, coffee powder, and Frangelico. Pour into ramekins and refrigerate for a couple of hours. Sprinkle sea salt over the top right before serving.

Read Full Post »


 

S’mores really are not a recipe, more of a process. But nevertheless, they are definitely a bit of a guilty pleasure. I can’t remember the  last time I had smores, but they’re delicious. VERY messy. But a lot of fun. We used Hershey’s for the sake of authenticity, but you could use fancy chocolate.

S’mores

6 graham crackers

6 pieces of chocolate

6 marshmallows

Put a piece of chocolate on half a graham cracker and cover with a marshmallow. Broil on low for a few minutes, until the top starts to brown. Put the second half of the graham cracker on top.

Read Full Post »


 

Tiramisu has been one of my favorite desserts for…well…about as long as I can remember. My favorite is at a restaurant on the upper west side called Celeste. This is more of a traditional tiramisu, but I’m still working on their secret….I think some chocolate chips is part of it, but I’m not sure what else….stay tuned…For now, here’s a really yummy, traditional version.

Tiramisu

3 eggs, separated and at room temperature

1 pinch salt

3/4 cup sugar

8 ounces mascarpone

1/2 cup cold heavy cream

1 1/2 cups strong freshly brewed coffee

3 tablespoons marsala

22 savoiardi (Italian ladyfingers)

1 teaspoon cocoa powder or 1 tablespoon shaved semisweet chocolate

Combine the coffee and marsala in a dish. Beat the egg whites and salt to stiff peaks. Beat the heavy cream to soft peaks with cleaned beaters. Beat egg yolks and sugar together until thick. Add in mascarpone and combine. Slowly fold in the whipped cream and then the egg whites until just combined.

Dip the savoiardi one at a time in the coffee mixture for 1 second on each side. They soak up liquid quickly and you don’t want them to fall apart or make the tiramisu too soggy. Fill the bottom of a dish with half the savoiardi. Spread half the cream mixture over the savoiardi. Add another layer of the savoiardi and the rest of the cream mixture. Dust the cocoa powder on top and refrigerate for at least 4 hours.

Read Full Post »


When I first made this cake a year ago, I decided there was no reason to ever make a different chocolate cake– it’s THAT good. The recipe is Ina Garten’s Beatty’s Chocolate Cake and I generally make it in one pan and slice it in half because I don’t have two of the same pan.

Because we were going to be in Delaware for the party, I decided to bake the cake at home and make the frosting there. I wasn’t able to sift the powdered sugar for the frosting, so there were some lumps in the frosting but it still tasted great. However, at home I would definitely sift it to get a nice smooth texture. As usual with this cake, it was a huge hit for the big birthday and one of our friends was inspired to make it for her boyfriend’s birthday next week!

Ina Garten’s Beatty’s Chocolate Cake

butter or oil for greasing the pan

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 extra large eggs

1 teaspoon vanilla extract

1 cup hot coffee

Preheat the oven to 350 degrees and grease a 10″ round pan. Line the bottom with a parchment paper round the size of the pan and butter and flour the pan.

Sift the flour, sugar, cocoa, baking soda and powder, and salt into a large bowl. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients while mixing with a hand mixer or stand mixer. Add the coffee and stir to combine, making sure everything is incorporated.

Pour into the pan and bake for 30-40 minutes, until a knife or toothpick inserted into the center comes out clean. Cool in the pan and then turn out onto cooling rack.

Chocolate Buttercream Frosting

6 ounces semi-sweet chocolate

2 sticks butter, room temperature

1 egg yolk

1 teaspoon vanilla

1 1/4 cup sifted powdered sugar

1 tablespoon instant coffee powder

Melt the chocolate in a heat-proof bowl over a pan of boiling water. Make sure the water isn’t touching the bowl. Stir and watch it closely because it can burn easily. Cool to room temperature.

Beat the butter until light and fluffy with a mixer. Add the egg yolk and vanilla and continue to mix for another 3 minutes. Turn the mixer to low and add the confectioners sugar slowly. Dissolve the coffee powder in 2 tablespoons of hot tap water and add to the frosting along with the chocolate.

To assemble the cake, slice the cake in half carefully (horizontally). Put one half on the cake plate and scoop 1/3 of the frosting on top and spread. Put the second half on top and scoop the remaining frosting on top. Slowly spread out the frosting evenly down along the slides and turn the cake as you work it down the sides.

Read Full Post »


These are really amazingly delicious and soft and chewy….so good. I love nutella in any form, so these were perfect for a Friday night. I found this recipe on a blog called Love and Olive Oil and changed it a little, and they adapted it from a book called Culinary Concoctions.

Nutella Chocolate Chip Cookies

½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/2 cup Nutella or other hazelnut chocolate spread
1 egg
1 teaspoon Frangelico or vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips

Preheat oven to 350 degrees F.

Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and Frangelico/vanilla. Then add Nutella and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.

Using a small ice cream scoop (or a teaspoon), form the dough into balls and place on parchment or Silpat-lined baking sheet. Bake 6-7 minutes or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.

Read Full Post »


In a special birthday edition, I’m posting about something I haven’t made myself. The question is, which of my favorite 2 cupcake flavors am I going to choose?

Well, I do like tasting menus…why choose?

Read Full Post »

« Newer Posts

%d bloggers like this: