No-bake chocolate delights

Saturday, August 30, 2008


These delicate easy-to-make sweets are a fuss-free way to please chocolate lovers.

Preparation Time : 15 minutes

Cooking Time : 10 minutes
Makes 35

Ingredients:

* 125g butter, chopped
* 430g (2 cups) caster sugar
* 125ml (1/2 cup) water
* 2 tbs cocoa powder
* 255g (3 cups) desiccated coconut
* 260g (1 cup) crunchy peanut butter
* 125g white chocolate melts, melted

Method:

1. Line 2 baking trays with non-stick baking paper. Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.

2. Bring the butter mixture to the boil. Reduce heat to medium and simmer for 1 minute. Remove from heat and stir in the coconut and peanut butter.

3. Drop 1 tablespoon of the chocolate mixture onto the lined trays. Repeat with the remaining chocolate mixture. Place in the fridge for 2-3 hours or until firm.

4. Place the chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Dip a fork into the melted chocolate. Drizzle the chocolate over the delights. Serve.

source: taste.com.au

chocolate milkshake

Friday, August 29, 2008


Ingredients:

* 1/2 cup chocolate fudge sauce
* 250ml (1 cup) whole milk
* 75ml Bailey's Irish Cream Liqueur, optional
* 2 scoops good-quality chocolate ice-cream

Method:

1. Dip the rim of a glass in sauce, allowing it to drip down the side. Place the remaining sauce in a blender with the milk, liqueur and 1 scoop of the ice-cream and whizz until thick and rich.

2. Spoon remaining ice-cream into the glass and pour in the milkshake.

source: taste.com.au

Chocolate Chip Cookies

Thursday, August 28, 2008




2 ½ cups blanched almond flour *
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dagoba chocodrops

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form 1¨ balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes 24 cookies

Chocolate Mascarpone Brownies


BROWNIES:

1 cup unsalted butter
3 ounces best-quality semi-sweet chocolate, finely chopped
1 cup granulated sugar
½ cup cocoa powder
½ cup mascarpone cheese, softened
3 large eggs, at room temperature
2 tsp pure vanilla extract
½ cup all-purpose flour
¼ tsp Salt

GANACHE:

6 ounces best-quality semi-sweet chocolate, finely chopped
6 Tbs whipping cream
3 Tbs unsalted butter

Steps:

1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.

2. Place chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.

3. With a wooden spoon, beat in mascarpone, eggs and vanilla, mixing until smooth. Gently fold in flour and salt.

4. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.

5. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.

6. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.

7. Let ganache firm up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.


Yield: About 16 brownies

Cooking Tips:

*Trader Joes carried mascarpone cheese at a good price (as well as good quality chocolate bars.)

source: The Recipe Girl

Oreo Truffle Balls


Ingredients:

1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature
2 (8 ounces) packages semi-sweet chocolate chips
8 ounces white chocolate, optional

* Use a good-quality chocolate. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Lin two large baking or cookie sheets with wax paper or a silpad; set aside.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. Add cream cheese and process until thoroughly mixed (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.

TIPS:

The Oreo Balls may be stored in the freezer for up to 1 week.

If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate covered Oregon Truffle Balls onto the cookie sheet.

Using one of the below methods, melt the chocolate chips:

Double Boiler:

In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee

When ready to coat with chocolate, remove the chilled Oreo Balls from the refrigerator. Replace wax paper on baking sheets if they are not clean. NOTE: A small fork, toothpicks, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. NOTE: If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.

Optional: In a separate bowl either melt the white chocolate in a double boiler or the microwave. When melted, using a fork, drizzle white chocolate over the harden chocolate balls to decorate.

Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator.

Makes 40 to 50 candy balls, depending on the size balls your roll.

source: What's Cooking America