chocolate recipe

Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

These Chocolate Biscotti are a favorite of mine. They are not too sweet and have plenty of chocolate flavor. If you haven’t made your own biscotti before, you should. These crisp, twice baked cookies, are easy to make. The second bake is where biscotti get their famous crunch. They are baked until they have this lovely crisp texture, meant to be dipped in coffee.

Handy tip: Once biscotti are baked the first time, they are sliced and baked a second time. Most recipes call for you to turn the biscotti over half way through the second bake- to get them crisp/dried evenly. To save time, I just place a cooling rack on my baking sheet before the second bake. I then lay the sliced biscotti on the cooling rack. Now, during baking, air flows under the biscotti and there is no need to turn them over while baking. Saves time.

 

Chocolate Biscotti

3/4 c. brown sugar
1/2 c. butter, room temperature
2 eggs
3/4 c. chocolate syrup
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. chocolate chips (mini, regular or flavored)
1 c. chopped nuts, optional
3 oz. white chocolate

Grease 2 9×5-inch loaf pans and set aside. Beat sugar and butter together than beat in eggs and syrup. Beat in dry ingredients. Dough will be soft. Stir in chips and nuts. Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into 3/4 -inch slices. Place cooling rack on a baking sheet. Place biscotti slices cut side down on cooling  rack and bake about 18-19 minutes. Cookies will become harder/crisper as they cool. Cool completely. Melt white chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.

Chocolate Biscotti

Chocolate Biscotti

Chocolate Biscotti

These Chocolate Biscotti are a favorite of mine. They are not too sweet but have plenty of chocolate flavor. If you haven’t made your own biscotti before, you should. These crisp, twice baked cookies, are so easy to make. The second bake is where biscotti get their famous crunch. They are baked until pretty dried out but it leaves you with this heavenly crunchy bite that meant to be dipped in coffee.

 

 

 

Chocolate Biscotti

3/4 c. brown sugar
1/2 c. butter, room temperature
2 eggs
3/4 c. chocolate syrup
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. chocolate chips (mini, regular or flavored)
1 c. chopped nuts, optional
3 oz. white chocolate

Grease 2 9×5-inch loaf pans and set aside. Beat sugar and butter together than beat in eggs and syrup. Beat in dry ingredients. Dough will be soft. Stir in chips and nuts. Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into 3/4 -inch slices. Place cooling rack on a baking sheet. Place biscotti slices cut side down on cooling  rack and bake about 18-19 minutes. Cookies will become harder/crisper as they cool. Cool completely. Melt white chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.

Amy’s Strawberry Chocolate Tart

Strawberry Chocolate Tart

Strawberry Chocolate Tart

I had an extra pie crust, some strawberries and a dinner with friends. I had said I’d bring the dessert. Since I made strawberry pie the day before for another friend I wanted to do something a little different. I decided to go with a tart. I also know the host of the dinner is mad for chocolate so I wanted to incorporate chocolate into the dessert. Here is the dessert I ended up with. It was a big hit and I plan on doing something similar with raspberries soon.

Amy’s Strawberry Chocolate Tart

1 pie crust- homemade or store bought*

1 cup chocolate chips- or 6 oz. bittersweet chocolate

2 T. butter

1 qt. fresh strawberries, washed and stem ends sliced off

Strawberry glaze:

1 c. strawberries, chopped

1/2 c. sugar, or to taste

1/4 c. water

1 T. cornstarch

Using a tart pan, roll out your crust and fit it into the pan- trim off any excess. Pre-bake your crust. To do this the prepared pie crust should be pricked all over with a fork. Cover the surface with foil and then pie weights. I use dry beans for my pie weights. Pre-heat oven to 400-degrees. Bake crust for 15-20 minutes. Check to be sure it doesn’t get too brown. Remove weights and foil and cool until ready to use. While crust is baking you can prepare the strawberry glaze. Combine 1 cup berries and sugar in small saucepan and bring to a simmer. Cook five minutes, mashing the berries a little. Strain out the solids and return the liquid to the pan. Combine the water with the cornstarch and add to the strawberry liquid, cooking until thickened and bubbly. Remove from heat to cool.  Combine chocolate and butter in microwave- safe dish and microwave on high for 45 seconds to a minute . Stir mixture until smooth- you might need to nuke it a few more seconds. Spread melted chocolate over the bottom of the tart crust. Press the berries into the chocolate- pointed side up. Once the tart is full of berries spoon some of the glaze over the berries and chill at least an hour before serving. Serve with whipped cream, if desired. Serves 6.

Half and Half Dough*

This is a great crust for liquid fillings like custard type pies and fresh fruit pies.
¼ c. butter, room temp
½ c. shortening, room temp- you can use lard instead
¼ c. sugar
½ t. salt
2½ c. pastry or all purpose flour
1/8 t. baking powder
¼ c. milk
1 t. lemon juice
Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts.

Cover crust with melted chocolate

Cover crust with melted chocolate

Arrange berries on top of chocolate

Arrange berries on top of chocolate

Spoon glaze over berries and chill tart before serving

Spoon glaze over berries and chill tart before serving

 

 

Chocolate Crepes

Chocolate Crepe

Chocolate Crepe

After making dessert crepes the other day I decided to make a batch of chocolate crepes, too. I still had strawberries so that is what I used to fill them, along with some whipped cream. Truth is, you can fill them with all sorts of stuff. I had fresh berries so that is what I used. I added some Kahlua to the batter for a little extra flavor and it worked out just great. Here is the recipe.

Chocolate Crepes

1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1 tablespoon of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.

Strawberry filling: I just sliced a couple of pounds of berries and added a little sugar- about ½ cup- a tablespoon of vanilla and a healthy dash of cinnamon.
When filling the crepes I spooned some berries down the center of the crepe and added some whipped cream. Folded over, topped with a few berries and another bit of whipped cream.

Cooking the crepe

Cooking the crepe

Adding the berries

Adding the berries

Added some whipped cream, too.

Added some whipped cream, too.

 

Raspberry Chocolate Wonton Bundles

Raspberry Chocolate Bundles

Raspberry Chocolate Bundles

Still playing around with wontons and since I have some fresh raspberries I decided to use them together. I added chocolate, too. Once I filled all the bundles I baked them until golden brown, cooled them a little, and dusted with powdered sugar. These would be a cute dessert to make when fresh berries are available. I could see using blackberries or blueberries, too. They were quick to assemble, too.

Here is what I did.

I started by washing the raspberries and then putting them in a small bowl with some sugar. I rolled the raspberries around to coat them. I put a combination of chocolate chips- I had mini ones- and 3 raspberries in the center of each won ton wrapper. I’d say about a teaspoon of chips.

Place chocolate chips and 3 raspberries in the center of each wonton wrapper

Place chocolate chips and 3 raspberries in the center of each wonton wrapper

I used water to moisten the edges of the wrapper and brought 2 points together to form and triangle. Then I brought the other 2 points up to create a cute little bundle. I pressed all the edges together to minimize leaks. I put the little bundles on a baking sheet- lined with a silicone baking mat and sprayed them with some non-stick spray. I could have  brushed them with oil instead or even used nothing. I baked them in a 400 degree oven for 10 minutes. They were crispy and golden brown. They could have even cooked a minute or two longer. I placed them on a tray to cool and dusted them with powdered sugar. They came out quite nice.

I wasn’t sure how much moisture the raspberries would create when they got hot. I tried to leave them intact and not crush or bruise them as I placed them in the wrappers. The wrappers I used already had a cornstarch coating on them. I assumed the cornstarch would thicken any juices the raspberries made and that seemed to be the case. While some juices bubbled out of some of the wrappers it was no worse than berries bubbling out of a pie. The next day I tested a couple and they were still pretty crisp.

Bring points together to form a bundle

Bring points together to form a bundle

Place on parchment, silicone baking sheet or lightly oil a cookie sheet.

Place on parchment, silicone baking mat or lightly oil a cookie sheet.

Bake until golden brown

Bake until golden brown

 

 

 

 

 

 

 

 

Allow to cool a little before dusting with powdered sugar

Allow to cool a little before dusting with powdered sugar

Ready to serve

Ready to serve

Chocolate Waffles

Chocolate Waffles

Chocolate Waffles

These are fun because they can be for breakfast, brunch or even dessert.  I like to make a batch and keep them in the freezer. That way I can pop them in the toaster when I need dessert  in a pinch. Topped with a scoop of ice cream and fresh strawberries they make a great dessert for a last minute dinner with friends.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended.  Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Flourless Chocolate Mousse Cake

Flourless Chocolate Mousse Cake

Flourless Chocolate Mousse Cake

If you are still looking for a special dessert for Valentine’s Day this cake might just be what you are looking for. It is easy to make and impressive to serve. I decorated it with powdered sugar and chocolate whipped cream.

Flourless Chocolate Mousse Cake

½ c. each sugar and water

1 stick butter

12 oz. semi sweet chocolate

6 eggs

¼ dark rum or other liqueur

Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.

Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10. Leftovers can be frozen.

Fresh out of the oven

Fresh out of the oven

Chocolate Whipped Cream

1/2 c. whipping cream

1/4 c. powdered sugar

2 T. cocoa

Combine powdered sugar and cocoa and set aside. Whip cream until soft peaks form and then beat in the powdered sugar mixture. Pipe onto desserts.

Chocolate Whipped Cream

Chocolate Whipped Cream

Chocolate Orange Scones

Chocolate Orange Scones

Chocolate Orange Scones

Going with the thought that there is NEVER a bad time of day for chocolate here is a great recipe for breakfast or brunch. They are not very sweet, but very tasty. Serve with butter and preserves or use for the base of a shortcake.

Chocolate-Orange Scones

1 1/2 c. baking mix, like Jiffy or Bisquick or homemade

1 T. grated orange peel

3/4 c. heavy cream

1/2 c. milk chocolate chips or 3 oz. milk chocolate, chopped

Combine baking mix and orange peel in medium bowl. Stir in cream to make a soft dough that forms into a ball in the bowl. With your hands or a 2 oz. cookie scoop form dough into balls and place on an ungreased baking sheet. Flatten slightly. You should get 8. Bake in a preheated 425-degree oven for 8-10 minutes.  

Double chocolate version: Knead 3 tablespoons of cocoa into dough with the chocolate chips.