Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Sunday, May 11, 2014
Happy National Chocolate Day!
According to Twitter, today is National Chocolate Day, and to celebrate Im re-posting one of my all-time favorite ways to enjoy this ancient pleasure, the Savory Chocolate Sea Salt Crostini. You can read the original post here, but to summarize, these are awesome. Enjoy!
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Monday, April 14, 2014
Chocolate Dipped Cannoli
I was thrown a little by the theme for this months We should Cocoa, (the blogger challenge run by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot) its Chocolate and Cheese! Ive been mulling this over since it was announced, trying to think what I could make. Then I remembered the ricotta and chocolate filled cannoli that my SIL used to bring to us from a Sicilian Bakery in Edinburgh.
Chocolate Dipped Cannoli
1 pack Filo pastry
25g butter, melted
Tub of Ricotta cheese
50g dark chocolate, chopped
1 tbsp Amaretto liqueur
1/2 tsp cinnamon
2 tbsp icing sugar
You can get two large cannoli from two sheets of filo pastry, they did come out quite large but would be quite fiddly to make smaller.
Heat the oven to 200C or 180C (fan). Lay out one sheet of filo, brush with melted butter and lay another sheet on top.
Using a small plate, cut out two circles per sheet, or more if you are making them smaller. Brush them with more butter.
Mix the ricotta, 25g of the chocolate, the Amaretto and the sugar. Fill a disposable piping bag without a nozzle and snip off the end. Fill from both ends with the cheese mixture.
Melt the rest of chocolate in a bowl over a pan of simmering water and dip the end of the cannoli into the melted chocolate. Place onto a plate covered with baking paper and place in the fridge for about an hour until the chocolate and filling are set. Dust with icing sugar.
I was really pleased with the way the Cannoli turned out, they were totally delicious, the crunch of the filo and the soft sweetness of the ricotta mixture with a hit of dark chocolate. These ones were a little on the big size, so I may try and make some smaller ones in future.
Friday, April 4, 2014
Chocolate chips mousse cake
Chocolate chips mousse cake
Ingredients for sponge cake
- Eggs 2
- Caster sugar 2 ounce
- Flour 1 ½ ounce
- Coco powder ½ ounce
- Baking powder ½ tsp
- Vanilla essence 1 tsp
Ingredients for filling
- Eggs 3 separated
- Gelatin 2 tbsp
- Water ¼ cup
- Fresh cream whipped 2 cups
- Milk 1 cup
- Sugar 5 ounces
- Chocolate 100 gm
- Chocolate chips ½ cup
- Chocolate essence ½ tsp
Method for sponge
- Sieve together flour, cocoa powder and baking powder keep aside.Beat eggs and sugar till light and fluffy, add vanilla essence, fold in the dry ingredients very gradually.Pour in a greased 9 inch pan bake in a pre heated oven 180 degree C for 25 minutes, remove, cool and spread cake in a 8 inch loose bottom pan.
Method for filling
- Mix egg yolks, milk, 2 ounces sugar, grated chocolate and cook until the mixture thickens,Cool slightly then add in dissolved gelatin, chocolate essence and keep aside.
- Beat 3 egg whites stiff with 3 ounces of caster sugar, fold in the cooled custard along with the whipped cream and chocolate chips.
- Pour mixture over the cake and set in freezer for 2 hours. Take out decorate with swirls of fresh cream and chocolate chips.
Friday, March 28, 2014
CHOCOLATE HALLOWEEN CAT COOKIES
These chewy, chocolate, Halloween cookies would be a great project for the kids to make this holiday and they taste great too.
1 cup butter at room temperature
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all purpose flour
1 cup baking cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
candy corns
In a large mixing bowl, cream butter & sugar until smooth; beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt and gradually add it to the creamed mixture.
Roll dough into 1½" balls and roll in granulated sugar. Place on cookie sheet (I baked mine on parchment paper). Pinch the top of the cookie to form ears. For the whiskers, press a fork on each cat cheek (at 45 degree angle according to hubby). Bake at 350 for 10 minutes, remove from oven and immediately press candy corns into the cookie to form the eyes and use a red hot for the cat nose (I just cut off the end of a candy corn and used that). Cool on wire racks. Makes 24.
HAPPY TRICK-OR-TREATING !!
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1 cup butter at room temperature
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all purpose flour
1 cup baking cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
candy corns
In a large mixing bowl, cream butter & sugar until smooth; beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt and gradually add it to the creamed mixture.
Roll dough into 1½" balls and roll in granulated sugar. Place on cookie sheet (I baked mine on parchment paper). Pinch the top of the cookie to form ears. For the whiskers, press a fork on each cat cheek (at 45 degree angle according to hubby). Bake at 350 for 10 minutes, remove from oven and immediately press candy corns into the cookie to form the eyes and use a red hot for the cat nose (I just cut off the end of a candy corn and used that). Cool on wire racks. Makes 24.
HAPPY TRICK-OR-TREATING !! NOTE: Hubby says my whisker angle made these "cats" look angry lol. Maybe he is right about angling the fork tines a little more.
Monday, March 24, 2014
CC Chocolate Fest Roundup
Thanks a lot to each one of you for contributing and supporting in my events. Chocolate Fest event received a total of 98 entries varies in cakes, desserts, payasam, cookies, salad, cupcakes, pudding, pie, sandwich, muffins, sandwich, biscuits….
Here are the collections of yummy and delightful chocolate recipes.
Monday, March 10, 2014
FIVE STAR CHOCOLATE PUDDING
OK, I admit I have posted a lot of pudding recipes, but then again, I have tried many, many more pudding recipes than I have posted, so Ive tried to hold back and post only the best ones...........Oh who am I kidding, WE LOVE PUDDING!!
With that said, todays chocolate pudding is BY FAR THE BEST ONE YET. It has a silky smooth mouth feel (important in pudding), a wonderfully deep milk chocolate flavor and it has a wonderful consistency.........it is REALLY good.
3 (slightly heaping) tablespoons bakers cocoa powder
1/2 cup heavy cream
2 1/4 cups whole milk
1/2 cup brown sugar
3 egg YOLKS
2 level tablespoons corn starch
2/3 cup milk chocolate chips
5 tablespoons butter (cut into pieces)
1 1/2 teaspoons vanilla
Whisk the cocoa, brown sugar and corn starch together and set aside.
Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.
Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isnt going crazy) and cook/stir for another 30 seconds.
Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth. Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it really makes a difference but isnt absolutely necessary.
Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours.
NOTE: The quality of your milk chocolate chips makes a difference; make sure they are real chocolate, not imitation.
NOTE: Make sure you use unsweetened baking cocoa.
Read More..
With that said, todays chocolate pudding is BY FAR THE BEST ONE YET. It has a silky smooth mouth feel (important in pudding), a wonderfully deep milk chocolate flavor and it has a wonderful consistency.........it is REALLY good.
3 (slightly heaping) tablespoons bakers cocoa powder
1/2 cup heavy cream
2 1/4 cups whole milk
1/2 cup brown sugar
3 egg YOLKS
2 level tablespoons corn starch
2/3 cup milk chocolate chips
5 tablespoons butter (cut into pieces)
1 1/2 teaspoons vanilla
Whisk the cocoa, brown sugar and corn starch together and set aside.
Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.
Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isnt going crazy) and cook/stir for another 30 seconds.
Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth. Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it really makes a difference but isnt absolutely necessary.
Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours.
NOTE: Make sure you use unsweetened baking cocoa.
Friday, February 28, 2014
Karinas Wildly Rich Chocolate Truffle Cake
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| Truffle Cake is a flourless chocolate cake worthy of Spring. |
The intricate lace of bare oak branches reaching to the piece of schoolyard sky framed by my kitchen window is softening, filling in with bursts of tender green leaves so young and sweet you miss them at first glance. Spring has arrived. The oaks say so.
To celebrate the season of reawakening, I say we bake a cake.
Yes, another cake. I know, I know. I baked a luxurious Coconut Layer Cake for you just last week. But. It was a cake with flour (albeit gluten-free flours). And what do I feel like baking this week? A flourless cake. A cake so rich it tastes like a truffle. Not the infamous pig snuffled treasure. No, Darling. The chocolate truffle. That heavenly impostor, hiding in the guise of that woodsy French piggery fungi. Spoonfuls of deep, dark ganache rolled in cocoa powder (to look like dirt, of course).
And I didn't want just a chocolate cake topped with ganache, either. I wanted to bake the ganache itself. I wanted the cake to taste like a sweet and satiny truffle- I wanted the cake to live up to its name. Truffle Cake inspires expectations. So I fiddled around with my Flourless Chocolate Cake recipe and rustled up a divine and creamy chocolate cake so special you'll want to share it with company. It's simply too good to keep to yourself. Try it. It's shockingly easy to make. Just give yourself time to make it ahead. It is at its best chilled overnight.
Silky satin chocolate cake with a dusting of dirt- I mean- organic cacao powder with a secret ingredient. Raw maca powder.
Throw in a little superfood magic. Why not?
Read more + get the recipe >>
Tuesday, February 25, 2014
Skinny Chocolate and Cranberry Muffins
I got my copy of BBC Good Food Magazine today and was looking through and found this recipe. So instead of having dessert we had muffins with our coffee and they were delicious, not too sweet and a great texture.Skinny Chocolate & Cranberry Muffins
Makes 12
250g/9oz self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g/3oz light muscovado sugar
85g/3oz dried cranberries
25g/1oz dark chocolate, chopped
125g tub low fat yogurt
125ml/4fl oz skimmed milk
3tbsp sunflower oil
1 egg lightly beaten
1. Heat oven to 180C/160C Fan/gas 4. Line a 12 hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1 1/2 mins, stir then set aside.
2. Mix the yogurt and milk, with the oil and egg. Make well in the centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.
Oh and I melted a little extra chocolate and drizzled it back and forth across the muffins for a little choccy finish!
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