Thursday, September 29, 2011
6 ounces dried mango
9 ounces bittersweet chocolate (approx 1.5 cups chopped)
1-2 tsp cayenne pepper, to taste
Prepare a baking sheet by lining it with aluminum foil or waxed paper. If your dried mango is in large chunks, slice them into thinner "fingers" that will be easier to handle and eat.
Place the chopped chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
Once melted, stir until the chocolate is smooth. Allow it to cool for a few minutes and thicken up slightly.
Hold a piece of dried mango by one end, and dip most of the mango spear into the melted chocolate, leaving only a small portion undipped. Remove the mango from the chocolate, and scrape the bottom against the lip of the bowl to remove the excess chocolate. Place the dipped mango slice on the prepared baking sheet.
Repeat the dipping with the remaining mango slices and melted chocolate. While the chocolate is still wet, sprinkle the tops very lightly with a dusting of cayenne pepper.
Place the baking tray in the refrigerator to set the chocolate, for about 20 minutes. Once set, the chocolate-dipped mango can be served immediately or stored in an airtight container in the refrigerator for up to a week.
Tuesday, September 27, 2011
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
coffee ice cream
Heat oven to 325º F.
Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water.
Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate.
Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top.
Remove from the oven and let cool 5 minutes.
Serve warm with the caramel sauce and ice cream.
Saturday, September 17, 2011
6 ounces bittersweet chocolate
1 cup butter or margarine
2 cups sugar
4 large eggs
1 tablespoon vanilla extract*
1 cup all-purpose flour, divided
1 1/2 cups chopped walnuts
1 cup (6 ounces) semisweet chocolate morsels
1/8 teaspoon salt
Microwave butter and bittersweet chocolate in a 2-quart glass bowl at HIGH 1 1/2 minutes or until chocolate is melted, stirring mixture twice. Whisk in 2 cups sugar, eggs, and vanilla extract.
Toss together 1 tablespoon flour, walnuts, and chocolate morsels.
Stir remaining flour and salt into sugar mixture. Add walnut mixture. Spread batter into a lightly greased 13- x 9-inch pan.
Bake at 350° for 30 to 40 minutes. Please notice that in case of brownies a wooden pick inserted in center will not come out clean. Cool on serve.
Tuesday, September 13, 2011
4 squares Semi-Sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 egg yolks
6 Tbsp. flour
1/2 cup Whip whipped topping
Prepare batter as directed; pour evenly among nine well-greased medium muffin cups. Bake at 425ºF for 7 min. or until sides are firm but centers are soft. Let stand 1 min. Loosen cakes and remove from pan as directed.
Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, you can topped cakes with whipped topping.
Wednesday, September 7, 2011
6 ounces semisweet chocolate
2 tablespoons butter, melted
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
Additional pecan halves for topping
1 unbaked 9-inch pie shell
Preheat oven to 350 degrees.
In a double boiler melt chocolate and butter. Let cool slightly.(You can also microwave, just check on it and stir so not to burn) About 1 minute.
Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Save some for garnish!
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Check after 40 minutes. If crust is becoming too brown, top with tented foil.
Cool pie on wire rack to room temperature before cutting.
Dust with confectioners sugar.
Sunday, September 4, 2011
1 Package cake ready mix *use 1/2 of package size
1/3 cup chopped hazelnuts
125 g chopped unsweetened chocolate, chopped
3/4 cup heavy cream
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.