Tag: CHOCOLATE

HOT CHOCOLATE SOUFFLES

HOT CHOCOLATE SOUFFLES makes 8-6 ounce servings
6 ounces semisweet chocolate, chopped into small pieces
6 LARGE eggs
1/2 + 1/4 cup + 1 tablespoon sugar
1/4 teaspoon sea salt
2 tablespoons heavy whipping cream
1 teaspoon vanilla
powdered sugar for garnish

  • Preheat oven to 350°.
  • Spray each ramekin with non-stick cooking spray.
  • Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.
  • Place ramekins inside a LARGE baking dish.

 

  • Separate eggs into separate mixing bowls.
  • Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.

 

  • Melt chocolate in double boiler or microwave.
  • Stir cream and vanilla into chocolate until smooth.
  • Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.

 

  • Beat the egg whites until fluffy, but NOT stiff, 3-4 minutes.
  • Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still NOT overly stiff.

 

  • Fold egg whites into chocolate mixture one third at a time, blending well.
  • Divide chocolate mixture evenly into prepared ramekins.

 

  • Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. DO NOT OPEN THE DOOR!! Souffles should be puffed up and cracking on the top and should ONLY be slightly jiggly.
  • Remove from oven and sprinkle with powdered sugar.

NOTE: Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).

Linking up to FULL Plate Thursday.

SALTED CARAMEL CHOCOLATE NUT BARS

SALTED CARAMEL CHOCOLATE NUT BARS – the ultimate cookie bar for those that LOVE both sweet and salty mixed together! adapted (but not by much!) from Brown Eyed Baker

Yield: 16 cookie bars                Prep:15 minutes
Cook:30 minutes                      Total:45 minutes

2 1/8 cups flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 cup Heath Bar Toffee Bits
10 ounces caramel candy squares, unwrapped
1/2 cup chopped walnuts
3 tablespoons heavy cream or buttermilk
Fleur de sel (Sea salt), for sprinkling over caramel and bars

  • Preheat oven to 325°.
  • Grease a 12×5 inch baking pan and line with parchment paper; set aside.
  • In a medium bowl, sift together the flour, baking soda, and salt; set aside.
  • Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.
  • Add the egg, egg yolk, and vanilla extract and mix until smooth.
  • Slowly add the dry ingredients and mix on low, just until combined.
  • Stir in the chocolate chips, toffee bits and walnuts.
  • In a medium microwave-safe bowl, combine the caramels and heavy cream.
  • Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
  • Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.
  • Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.
  • Sprinkle the caramel with sea salt.
  • Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
  • Sprinkle the bars with additional sea salt.
  • Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
  • Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
  • Cut into squares and serve.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

NOTE: ** I like to use  mixture of peanut butter and milk chocolate chips.

PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS
2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.

CHOCOLATE CHERRY TRUFFLES

These luscious chocolate truffles are perfect for your sweetheart this Valentine’s Day.

Chocolate definitely stirs deep emotions and has inspired many a story.  In the movie “Chocolat” the mystical heroine, Juliette Binoche, uses chocolate alchemy in her truffles to stir the long dormant desires of neglectful husbands and gently coaxes shy and reticent lovers together. 

I can’t promise these truffles will do the same thing for you, but I do promise they’ll melt in your mouth and leave you craving another.
CHOCOLATE CHERRY TRUFFLES

11 ounces QUALITY white chocolate, broken into pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon cherry Jell-o**
CandiQuick or Melting Wafers for decorating
Sprinkles for decorating

  • In a small saucepan, heat whipping cream until warm.
  • Add butter, stirring until melted.
  • Stir in Jell-o.
  • Add in chocolate pieces, stirring quickly and constantly until smooth.
  • Refrigerate for at least an hour until it begins to harden.
  • When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
  • Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
  • Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
  • Sprinkle with decorations immediately while chocolate is still wet.
  • Keep refrigerated.

**NOTE: for non-Valentine holidays change up the cherry flavor for some variety.  Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.

Weekend Chocolate Attack ~ Just Stirrin' Something Up ~ Chocolate Peanut Butter Cup Clusters

CHOCOLATE PEANUT BUTTER CUP CLUSTERS

1 sheet puff pastry
1-2 tablespoons butter, softened
2 tablespoons sugar
1/2-1 teaspoon cinnamon
12 teaspoons creamy peanut butter
1 cup milk chocolate chips
1/2 cup golden raisins
1 cup mini marshmallows

Thaw pastry sheet for 40 minutes.
Pre-heat oven to 400 degrees.
Combine sugar and cinnamon.
Unfold pastry sheet onto lightly floured surface.
LIGHTLY spread butter across entire sheet.
Sprinkle with cinnamon sugar.
Cut into 12-3 inch squares.
Press 1 piece into each muffin cup.
Place 1 teaspoon of peanut butter in center.
Top with a chocolate pieces, raisins and 3-4 marshmallows.
Bake 12 minutes or until golden.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool another 10 minutes.

BEFORE AFTER

Hubby gave them 2 thumbs up!! I think next time I’ll spread the peanut butter out a little more.
OPTIONAL: bits of peanuts, craisins, etc… or whatever else you may like!
final blog signature. ♥