Tuesday, May 31, 2011
2 avocados, peeled and pitted
2 cups unsweetened cocoa powder
1/2 cup butter, melted
1/2 cup Irish cream liqueur
2 cups unsweetened cocoa powder
6 cups confectioners' sugar
1 1/2 cups semisweet chocolate chips
1/2 cup white chocolate chips
Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.
Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.
Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.
Thursday, May 26, 2011
1 Package Muffins cake mix (use only half of the batter)
125 g chopped unsweetened chocolate, chopped shopping list
1/3 cup chopped hazelnuts shopping list
¾ cup heavy cream shopping list
2 tbsp butter, softened
Preheat oven to 375F. Prepare a 12 muffins tray with paper or silicon cups.
Make cake mix as directed on back of package. Fill each muffin cup till 3/4 of the cup.
Sprinkle hazelnuts over top of each. Press them slightly with a teaspoon. Bake for 20-25minutes. Cool.
Heat the cream until simmering point, pour over the chopped chocolate and stir until smooth.
Add the butter and stir until combined. Set aside until thickened slightly and drizzle by tablespoonful over each muffin. Set aside to set for 10 minutes.
Using a teaspoon, drizzle the rest of the glaze again in a stripes shape over the top of each muffin. Chill.
Saturday, May 21, 2011
1/4 cup sugar shopping list
8 tablespoons (1 stick) butter, melted shopping list
3/4 teaspoon vanilla extract shopping list
1 cup all-purpose flour shopping list
1/8 teaspoon salt shopping list
2 tablespoons sugar shopping list
1 cup cream shopping list
8 ounces chocolate (between 50% to 60%), chopped shopping list
1 large egg
Preheat the oven to 350 degrees. In a bowl, combine the melted butter, sugar, vanilla, salt, and flour. Mix until just blended. The dough will be very soft and moist.
Gently press the dough into tartlet pans. Medrich calls for (8) 4-in wide by 3/4-in deep fluted tarlet pans. I used a mini muffin tin with (24) 2-in wide by 3/4-in deep cups. Press in the dough as thinly as possible.
Place pans in the oven and bake for about 15 to 20 minutes until the crusts are golden brown (they should be fully baked).
While the tartlet shells are baking, heat the cream and sugar in a small saucepan to boiling. Pour over the chopped chocolate and whisk together until combined.
Whisk the egg into the chocolate mixture right before the shells are finished baking.
Remove shells from the oven and turn off the oven. Pour the filling into the shells. Return the tartlets to the oven and leave them there for about 5 to 10 minutes, or when the filling is just beginning to set about the edges.
Place tartlets on a wire rack to cool. If the filling has completely set, you can try placing a sheet pan across the top of tin and flipping it over to unmold them.
Just before serving, sprinkle toppings of your choice on the tartlets, such as: cocoa nibs, chopped nuts, dried cherries, dried lemon slices or even chili powder.
Tuesday, May 10, 2011
1 square graham cracker, broken into 2 rectangles
1/2 teaspoon chocolate-hazelnut spread, divided,
or any type of thin chocolate bar
2 slices banana, about 2 inches long
1/2 teaspoon sweetened shredded coconut, toasted if desired, divided*
Spread each graham cracker piece with 1/4 teaspoon chocolate-hazelnut spread (or thin chocolate bar) and top with a slice of banana and a sprinkling of coconut.
Monday, May 2, 2011
1/4 cup all-purpose flour
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon cooking oil
1/4 teaspoon vanilla extract
1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate Sauce
1/2 cup fresh raspberries
Stir together flour, cocoa, sugar, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.
Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.
Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate Sauce. Garnish with raspberries.