Category: Chocolate

Chocolate · Dessert · Do-ahead

Mocha Chocolate Icebox cake

Belinda

Here is a lovely, easy cake to make for Valentines Day. You will adore it and so will your other half!
A Barefoot Contessa gem.

Serves 8
2 cups cold heavy cream
12 oz Italian mascarpone cheese
1.2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8-ounce packages Tate’s Bake Shop chocolate chip cookies
Shaved semi sweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.

To assemble the cake, arrange a layer of chocolate chip cookies in an 8 inch springform pan, covering the bottom as much as possible. (You can break some to fill in the empty spaces)
Spread a 1/5 of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges and serve cold

Baking · Chocolate · Do-ahead · Gluten Free · Nuts

Easy, healthy homemade fruit, nut and seed chocolate

Belinda

This is the most divine chocolate you can eat, and you choose exactly what you want in it and how dark the chocolate is. Everyone swoons with this chocolate.

It almost doesn’t need a recipe so I will give you the guidelines;

This makes about 40 pieces, at least

You will need;

A double boiler, or a bowl to sit on top of a saucepan without the bottom of it touching the water you put in the saucepan.
A shallow 9” by 13” baking tray lined with aluminum foil (however, you can make as little or as much as you want and vary the size of the tray.

Ingredients

12 x 4oz bars of really good quality chocolate. I use Lindt and use 8 x 85% bars and 4  x 70% bars, sometimes using a couple of the “Lindt Intense orange” flavor, or “mint” flavor but you can put in anything you want.

Salted, skinned peanuts (It’s nice to have something salted against the sweetness of the chocolate)
pumpkin seeds
pistachio nuts
sunflower seeds
toasted slivered almonds
any other nuts you like, chopped very coarsely
raisins
dried cranberries
dried blueberries
dried apricots
crystallized ginger
any other dried fruit

2 fresh oranges, grated zest only (if you like a lovely orange flavor)

Method

You can really improvise with this, but all you do is break up the chocolate and put it in the top bowl of a double boiler.

Cut all the nuts until they are pretty similar in size and sprinkle all the fruits, nuts and seeds of your choice onto the lined baking tray.

Finely grate the zest of the two oranges and add to the chocolate in the bowl over medium heat so the water underneath is gently simmering. Stir occasionally until it has all melted.
Take off the stove and pour over all the fruits, nuts and seeds in the baking tray, shaking the baking tray so it spreads evenly into all the holes and crevices. Sprinkle a few bits and pieces of the fruit, nuts and seeds over the top for decoration and then refrigerate for 4 to 6 hours until set.

Remove the foil from underneath the chocolate, and start cutting it into chunks . Store in a container in the fridge and you will have divine chocolate for weeks!!

Chocolate · Dessert · Do-ahead

No-bake strawberry icebox cake

Belinda1 Comment

Serves 8 to 12

2 lbs fresh sweet strawberries, washed
3 1/4 cups whipping cream divided,
1/3 cup confectioners sugar
1 tsp good vanilla essence
1/2 tsp rosewater, optional but lovely
4 sleeves, (about 19 ounces or 24 to 28 whole crackers) Graham crackers
2 oz dark chocolate, finely chopped

Take out a few of the very best looking strawberries and set aside for the topping. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer, or in the bowl of a stand mixer,whip 3 cups of whipping cream until it just holds. (stiff peaks) Add the confectioners sugar, vanilla essence and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13 inch baking pan, or similarly-sized platter.
Lay down 6 graham crackers and lightly cover the top of the graham crackers with more whipped cream and then a single layer of strawberries.
Repeat three times until you have 4 layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes then whisk until it’s thick and glossy.
Drizzle this over the layered dessert with a spoon or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours  or until the crackers have softened completely (I do it over night)
Garnish with additional berries.

Baking · Chocolate · Do-ahead · Egg based

The New York Times Chocolate Chip Cookies!!

Belinda1 Comment
I am posting this direct from another blog called Red Spoon, as they are so outrageously good.
Adapted to use milk chocolate instead of bittersweet, as it’s more gooey!
Makes 1 1/2 dozen 5 inch cookies
2 cups minus 2 tbsp (8 1/2 oz) cake flour
1 2/3 cups (8 1/2 oz) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 oz) light brown sugar
1 cup plus 2 tbsp (8 oz) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 lbs milk chocolate disks or feves
sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract. Reduce the speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and fold them in without breaking them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 3x 1/2oz mounds of dough (the size of generous golf balls!) onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer the baking sheet to a wire rack for 0 minutes then slip the cookies onto another rack to cool a bit more.
Repeat with remaining dough,  or reserve dough, refrigerated, for baking remaining batches the next day.
Eat warm with a big napkin and a very tall glass of milk
Chocolate · Dessert · Do-ahead · Icecream

Ice cream pie !!

Belinda

You can have fun with this and it’s over the top, but everyone loves it

1 x Graham cracker crust (store bought) or Graham cracker cookies and melted butter mixed together then, pushed flat into a pie dish with high (ish) sides, then refridgerated for 1 hour.

1 x 12 oz can evaporated milk
4 cups mini marshmallows
1 quart of chocolate ice cream or another flavor
1 cup toasted sliced almonds
1 x 12 oz package of semi sweet chocolate chips (good brand)
whipped cream for garnish if you want
Combine chocolate chips, 1/2 the marshmallows  and the evaporated milk in a saucepan. Cook until marshmallows melt and cool completely.
Layer half the ice cream on the bottom of the pie crust, then top with half the chocolate sauce and half the almonds and marshmallows that you didn’t melt.
Layer the other half of ice cream and finish with the sauce and more almonds and marshmallows.
Let stand at room temp before serving and top with whipped cream and more almonds if you want.