Chocolate

sister herb

Official TTI Chef
Double Chocolate Granita

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Serves 6

Ingredients:

3 cups water
1/2 teaspoon vanilla extract (or 1 teaspoon vanilla sugar)
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup unsweetened cocoa powder
1/8 teaspoon ground nutmeg
2 ounces dark chocolate (70% or higher cocoa content), chopped
Garnish: mint and berries/fruits

Directions:

Stir together water and sugar in medium saucepan to dissolve sugar. Bring to boiling over high heat. Boil 1 minute without stirring. Remove from heat. Stir dark chocolate, cocoa powder, vanilla,cinnamon, and nutmeg into sugar mixture until well blended and chocolate has melted. Pour into 9x9x2-inch square pan. Cover loosely with plastic wrap and place in freezer. As sides freeze pull mixture in toward middle with spoon and return to freezer. To serve, scrape out with ice cream scoop. If frozen solid, let soften in refrigerator for 15 minutes before serving.

Source: http://annmariekostyk.com/2010/05/2...tabolism-and-a-dark-chocolate-granita-recipe/
 

sister herb

Official TTI Chef
Homemade Vegan White Chocolate

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1/4 cup cocoa butter
1/3 cup confectioners’ sugar
1/2 tsp. soy milk powder (or cow´s milk powder)
1 tsp. vanilla extract
1/4 tsp. salt

  • Place the cocoa butter in a medium-size bowl and melt in the microwave for a minute or two.
  • Add the remaining ingredients and stir well to remove any lumps.
  • Pour into an ice cube tray and pop in the freezer for a couple of hours until hard.
Makes approximately 10 cubes


Read more: http://www.peta2.com/blog/recipe-of-the-week-white-chocolate/#ixzz34JgoMQmc
 

sister herb

Official TTI Chef
White Chocolate Mango Banana Bread

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Ingredients:

  • 2 cups white whole wheat flour (or all-purpose flour)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 4 Tbsp (1/2 stick) unsalted butter, softened to room temp
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup Mango Greek Yogurt (or any mango or vanilla low fat yogurt)
  • 1 tsp vanilla extract
  • 2/3 cup white chocolate chips
  • 1 cup chopped mango (frozen, thawed + diced mangoes will work too)
  • 2 Tbsp shredded sweetened coconut

Directions:


Preheat oven to 350 F/175 C. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended - about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.

Slowly stir in the flour mixture by hand, until *just combined* - do not overmix. Fold in the white chocolate chips and then gently stir in the chopped mangoes. You may sprinkle a few mango pieces and white chocolate chips on top for looks as well.

The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. Bake for 40 minutes. Remove and sprinkle with shredded coconut. Bake for 15-22 minutes longer or until a wooden pick inserted in center comes out clean.

Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Source: http://sallysbakingaddiction.com/2012/08/03/white-chocolate-chip-mango-banana-bread/
 

sister herb

Official TTI Chef
Funfetti Cake Batter Fudge

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1 (14 oz) can sweetened condensed milk
3 1/2 cups white chocolate chips (about 1 3/4 bags)
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond extract and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly gray color).

Transfer to an aluminum-foil lined or well-greased 8×8 inch baking pan for very thick fudge, or a 11X7 inch pan. Let set at room temperature or in the refrigerator. Once set, cut into cubes (peel off the foil if you used it!). Store leftovers in an airtight container in the fridge.

Source: http://www.sixsistersstuff.com/2011/12/white-chocolate-cake-batter-fudge.html
 

sister herb

Official TTI Chef
White Chocolate Brownies

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6 tablespoons unsalted butter
8 ounces white chocolate
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips

Preheat oven to 350 F/175 C.

Grease and flour an 8 inch square baking pan, or line with foil.

Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick.Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand, being careful not to overmix.

Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

Source: http://www.tarteletteblog.com/2007/05/white-chocolate-brownies.html
 

sister herb

Official TTI Chef
Dark and White Chocolate Cake

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Ingredients - Makes One 6 Inch Cake - Serves 5-6.

For The Cake

1 Cup Cake Flour - Used 3/4 Cup All purpose flour + 2 Tbsp Cornflour
1 Tsp Baking Powder
Pinch of Baking Soda
1/8 Tsp Salt
1/2 Stick Plus 2 Tbsp (5 Tbsp) Unsalted Butter, at room temperature
1/2 Cup Sugar
1 1/2 Large Eggs (To get half an egg, Crack open the egg in a small measuring cup and whisk with a fork. Check the quantity and take exactly half of it)
1/2 of a Large Egg Yolk
1/2 Tsp Vanilla Essence
6 Tbsp Buttermilk - You can use the milk and lemon juice substitute

For the Dark Chocolate Cream

1 Cup Whole Milk
2 Large Egg Yolks
3 - 5 Tbsp Sugar - By taste
1 1/2 Tbsp Cornflour/Cornstarch, Sifted
1/8 Tsp Salt
3.5 ounces (99.2 Gms) Bittersweet Chocolate, Melted
1 1/4 Tbsp Unsalted Butter, Cut into 5 pieces, at room temperature

For The White Chocolate Whipped Cream

3 ounces (85 Gms) Premium-quality White Chocolate, finely chopped
3/4 Cup Heavy Cream
Chocolate shavings or curls, dark or white or a combination, for decoration (optional)

Getting Ready

Center a rack in the oven and preheat the oven to 350 degrees F/175 C. Butter two 6-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

Make the Cake

1. Sift together the cake flour, baking powder, baking soda, and salt.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
3. Add the sugar and beat for another 3 minutes.
4. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled.
5. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
6. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. Bake for 25 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then unmold, remove the paper and invert to cool to room temperature right side up on the rack.

Make the Dark Chocolate Cream

1. Bring the milk to a boil.
2. Meanwhile, in a large heavy-bottomed saucepan, whisk the egg yolks with the sugar, cornstarch and salt until thick and well blended.
3. Whisking without stopping, drizzle in about 2 Tbsp of the hot milk - this will temper, or warm, the yolks so they won't curdle - then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes. Remove the pan from the heat.
4. Whisk in the melted chocolate, and let stand for 5 minutes. Then whisk in the pieces of butter, stirring until they are fully incorporated and the chocolate cream is smooth and silky. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the cream until chilled, or for up to 3 days. Or, if you want to cool the cream quickly, put the bowl with the cream into a large bowl filled with ice cubes and cold water and stir the cream occasionally until it is thoroughly chilled, about 20 minutes.

Make the White Chocolate Whipped Cream

1. Put the white chocolate in a heatproof bowl and put the bowl over a saucepan of gently simmering water. Stir frequently to melt the chocolate evenly. Meanwhile, bring 1/4 cup of the heavy cream to a boil. When the white chocolate is melted, remove the bowl from the pan. Pour the hot cream into the melted chocolate and let it sit for a minute. Using a small spatula, stir the chocolate gently until it is smooth. Let it sit on the counter until it reaches room temperature - it can't be the least bit warm when you add it to the whipped cream.
2. Working with the stand mixer with the whisk attachment or with a hand mixer in a large bowl, beat the remaining 1/2 cup heavy cream only until it holds the softest peaks. Turn the machine to high, add the cooled white chocolate all at once and continue to beat until the whipped cream holds firm peaks. Turn the whipped cream into a bowl, press a piece of plastic wrap gently against the surface to create an airtight seal and refrigerate for at least 2 hours, or up to 6 hours. (Beat the whipped cream just until it holds stiff peaks, the slightest over beating will cause it to separate)

Assemble the Cake

1. If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Slice each layer horizontally in half. Place one layer cut side down on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper.
2. Remove the dark and white chocolate creams from the refrigerator and whisk each of them vigorously to loosen and smooth them. With a long metal icing spatula, spread enough dark chocolate cream (about 1/2 cup) over the cake layer to cover it completely. Top the cream with another cake layer, cut side up, and cover this layer with white chocolate whipped cream, making the white layer about the same thickness as the dark layer. Cover with a third layer, cut side up, and cover with another cup or so of the dark chocolate cream. (You'll have some dark chocolate cream left over - I used mine for piping happy b'day on the cake) Top with the final layer of cake, cut side down, and frost the sides and top with the remaining white chocolate whipped cream. If you'd like to decorate the top with chocolate shavings or curls, do it now.
Refrigerate for at least 3 hours, or overnight.

Serving

Remove the cake from the fridge about 20 minutes before serving. Use a serrated knife and a gentle sawing motion to cut it.

Storing

While both the dark chocolate cream and white chocolate cream can be made ahead and kept tightly covered in the refrigerator, once assembled, the cake is best after about 3 hours in the fridge. However, it can be refrigerated overnight - just cover it loosely and keep it away from foods with strong odors.

Source: http://everybunnylovesfood.blogspot.fi/2010/12/black-and-white-chocolate-cake.html
 

sister herb

Official TTI Chef
Chocolate Banana Jam

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Makes about 29 oz (700g) jam
  • 4 medium-sized ripe bananas, peeled and mushed
  • 1 cup granulated sugar
  • 2 tbsp orange juice
  • ½ tsp ground cardamom, toasted
  • 3.6 oz (100g) 70% dark chocolate finely chopped

Combine the bananas, sugar, orange juice, and cardamom in a heavy tall stainless steel saucepan and cook on medium heat, stirring, for about 5-8 minutes. Take off the heat, stir in the chopped chocolate. Puree with an immersion blender until the mixture is smooth. Transfer the jam into a clean container fitted with a lid and store in the fridge for up to 3 weeks.

Source: http://www.bakingobsession.com/2010/05/02/brioche-with-chocolate-banana-cardamom-jam/#more-1703
 

sister herb

Official TTI Chef
Choco Mango Popsicles


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Makes 7 popsicles
Ripe Mango (any variety) - 1 medium
Cocoa powder 2 tsp
Sugar 5-6 tblsp (add or less according to your taste)
Milk 1 cup
Crushed chocolate chips (optional)

Method:

If you want to follow the easy method , just grind all the ingredients in the mixer and pour them into popsicle mould and freeze it.

For layered popsicle and so mix cocoa powder , half of the sugar and half of the milk separately and mixed mango pulp , other half of sugar and half portion of milk together and layered in the moulds to get a nice effect.

Here is how to make it:

  • Peel the skin of mangoes and cut them into slices. Discard the seed.
  • Grind this along with sugar and keep it separately. If it is too thick add 1/4 cup of water.
  • Whip up the cocoa powder with half portion of milk and sugar. Add chocolate chips if you like or half of them (other half with mango part).

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  • Wash the moulds and keep them ready. pour one layer of mango mixture to the moulds. Then pour the chocolate mixture to this and again add the mango mixture.

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  • I used the ice cream sticks , if you don't have just close them with the lids which will come with the popsicle mould.
  • Cover this with a cling wrap or aluminium foil.

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  • Freeze this for 7-8 hours or over night.
  • Once done, run this on water and slowly take out the popsicle from the mould. do not pull the stick fast. Gently pull it out and enjoy the mango popsicles.

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Source: http://www.jeyashriskitchen.com/2014/04/mango-chocolate-Popsicle-mango-recipes.html
 

sister herb

Official TTI Chef
Double Chocolate Popsicles

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White Chocolate Yogurt
4 oz white chocolate baking bars or squares, finely chopped
1 cup half-and-half (See Note)
1 container (6 oz) vanilla yogurt

Dark Chocolate Yogurt

1 cup semisweet chocolate chips
1 cup half-and-half (See Note)
1 container (6 oz) vanilla yogurt


Directions

  • 1 In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate.
  • 2 In same saucepan, heat semisweet chocolate chips and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. If necessary, pour mixture through a fine mesh strainer into another medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate both yogurt mixtures 1 hour.
  • 3 Alternately spoon both yogurt mixtures, 1 tablespoon at a time, into 9 (5-oz) paper cups. Use a knife or craft stick to gently swirl mixtures together. Cover cups with foil; insert craft stick into center of each pop. Freeze about 6 hours or until frozen.

Source: http://www.bettycrocker.com/recipes/double-chocolate-swirl-pops/bd7fb4cc-4427-4c19-889b-3a5a44de263d

Note: The term “half and half” shows up very frequently in cooking and baking recipes in the US, but it is not particularly well known outside of the US (or the term refers to something completely different). When it appears in a recipe, it sometimes generates a little confusion as to what it is. “Half and half” is a mixture of half heavy cream and half whole milk that is commonly found in the US. Heavy cream has a fat percentage of about 35% and that concentration of fat is what helps stabilize it when you whip it into whipped cream. Half and half has a fat percentage around 12% and, although much thicker and creamier than milk, it will not whip up into fluffy whipped cream like heavy cream will.

Outside of USA, mix together milk and heavy cream.
 

sister herb

Official TTI Chef
Chocolate Covered Strawberry Popsicles

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Ingredients
  • 2 1/2 cups fresh whole strawberries (you can use also other berries or fruits)
  • 1/3 cup cold water
  • 2 cups of chocolate shell (See Note)
How-To
  1. Blend the strawberries and water together to make 2 cups puréed strawberries.
  2. Pour into your popsicle mold.
  3. Allow to freeze for at least 4 hours.
  4. Dip in the chocolate shell.
  5. Enjoy!
Servings: 6 popsicles

Note: Homemade Chocolate Shell

Ingredients
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons refined coconut oil
How-To
  1. In a microwave safe bowl, combine the ingredients.
  2. Microwave at 15 second intervals, stirring in between until melted (It took me about 45 seconds).
  3. Allow to sit at room temperature until serving over your ice cream or frozen yogurt.
  4. Store in an airtight container in your pantry. Do not put it in the fridge or freezer, it will harden.
Servings: 1 cup of magic shell

Source: http://chocolateandcarrots.com/2012/07/chocolate-covered-strawberry-popsicles
 

sister herb

Official TTI Chef
Healthy Chocolate Oat Bites

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Yield:
12 bite-sized snacks

Prep Time: 10 min

For a richer, nuttier flavor, toast the oats. Simply heat oats in a skillet over medium heat, stirring occasionally until golden brown (about five to seven minutes).

Ingredients:

3 tablespoons chocolate chips
4 tablespoons nut butter (such as peanut butter, almond butter, or cashew butter) or sunflower seed butter
3 tablespoons milk, any kind (soy milk, almond milk, dairy, etc.)
1 teaspoon vanilla
1 tablespoon honey
1 cup oats
2 tablespoons chopped walnuts
2 tablespoons dried fruit (raisins, cranberries, etc.)

Directions:

Place the chocolate chips, nut butter, and milk in a microwave-safe bowl. Microwave for 30 seconds and mix until smooth.

Stir in vanilla and honey.

Add oats, walnuts, and dried fruit. Place spoonfuls of the oat mixture into a mini-muffin pan or other divided container.

Press firmly to pack oat mixture in. Place in the freezer for 10 to 15 minutes. Remove from pan and enjoy. Store extras in the fridge.

Source: http://www.cheaprecipeblog.com/2012/02/healthy-chocolate-oat-bites-recipe/
 

sister herb

Official TTI Chef
Very Moist Chocolate Layer Cake

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SERVES 10

INGREDIENTS

FOR THE CAKE
1 cup milk
4 oz. unsweetened chocolate, finely chopped
2 cups flour
½ tsp. kosher salt
1 tsp. baking soda
1 cup dark brown sugar
1 cup sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract

FOR THE ICING
2 oz. unsweetened chocolate, finely chopped
2 cups sugar
½ cup milk
¼ cup light corn syrup
8 tbsp. unsalted butter
¼ tsp. kosher salt
1 tsp. vanilla extract

INSTRUCTIONS
1. For the cake: Bring milk to a boil in a 1-qt. saucepan. Remove from heat, add chocolate, and cover; set aside for 5 minutes. Stir until smooth. Heat oven to 350 F/175 C. Grease and flour three 9" cake pans; set aside. Whisk together flour and salt in large bowl; set aside. Dissolve baking soda in ⅓ cup hot water; set aside.

2. In the bowl of a stand mixer fitted with a paddle, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and chocolate mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Beat in soda water and vanilla. Divide batter evenly among pans, and smooth tops. Bake until a toothpick inserted in the middle of the cakes comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.

3. For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan, and cook until mixture thickens and reaches 220 F/104 C on thermometer.

4. Pour icing into a mixing bowl; beat on medium speed of a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, place 1 cake on a cake stand; spread about ½ cup icing on top. Cover with second cake; spread with ½ cup icing. Cover with last cake, and spread icing over top and sides of cakes. Let cool to set icing before cutting and serving.

Source: http://www.saveur.com/article/Recipes/Very-Moist-Chocolate-Layer-Cake
 

sister herb

Official TTI Chef
Chocolate Cream Pie

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16 tbsp. unsalted butter, cut into 1⁄2" cubes and chilled, plus more for pie plate
1⁄4 cup packed light brown sugar
1 9-oz. package chocolate wafers, finely ground (about 2 1⁄4 cups)
3 1⁄2 cups half-and-half (or half heavy cream, half milk)
2⁄3 cup plus 2 tbsp. sugar
1⁄4 cup cornstarch
9 egg yolks
9 oz. semisweet chocolate, finely chopped
2 oz. unsweetened chocolate, finely chopped
2 1⁄2 tsp. vanilla extract
2 cups heavy cream
Dark chocolate, for garnish



1. Heat oven to 375 F/190 C. Grease bottom and sides of a 9" glass pie plate with butter; set aside. Heat 8 tbsp. butter and brown sugar in a 1-qt. saucepan until sugar dissolves. Transfer butter mixture to a medium bowl; stir in ground wafers. Transfer mixture to pie plate; press into bottom and sides, using the bottom of a measuring cup to compress crust. Refrigerate for 20 minutes. Bake until set, about 15 minutes; let cool.

2. Heat half-and-half in a 4-qt. saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 2⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat. Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3–4 minutes. Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 1 1⁄2 tsp. vanilla. Set a sieve over a medium bowl and strain chocolate mixture. Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.

3. Remove plastic wrap from chocolate filling and, using a rubber spatula, stir mixture until smooth. Spoon mixture into reserved crust, forming a dome, and smooth surface with the spatula. In a large bowl, whisk remaining sugar, remaining vanilla, and heavy cream until stiff peaks form; spread on top of filling, forming a dome. Using a peeler, shave some of the dark chocolate onto top of pie. Keep refrigerated until ready to serve.


Source: http://www.saveur.com/article/Recipes/Chocolate-Cream-Pie
 

sister herb

Official TTI Chef
Chocolate-Dipped Pistachio Cookies

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MAKES ABOUT 8 DOZEN

Ingredients


  • FOR THE COOKIES:
  • ¾ cup heavy cream
  • 1 cup sugar
  • 4 tbsp. unsalted butter
  • 3 tbsp. flour
  • 2 cups sliced pistachios
  • 1½ cups finely ground pistachios
  • 2 tsp. vanilla extract

  • FOR THE GLAZE:
  • ½ cup sugar
  • 3 tbsp. light corn syrup
  • 4 oz. semisweet chocolate, preferably 54%, roughly chopped

Instructions


1. Make the cookies: Bring cream, sugar, and butter to a boil in a 2-qt. saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, and stir in flour; add sliced and ground pistachios and vanilla and stir until evenly combined.

2. Heat oven to 350 F/175 C. Spoon teaspoon-sized portions of the batter onto parchment paper-lined baking sheets, spacing the portions 3" apart. Bake until cookies are golden brown and set, about 10 minutes. Let cool completely.

3. Meanwhile, make the glaze: Bring sugar, corn syrup, and 3 tbsp. water to a boil in a 1-qt. saucepan over high heat. Remove from heat, add chocolate, and swirl pan to coat the chocolate with the sugar mixture. Let sit without stirring to allow the chocolate to melt, about 5 minutes. Stir chocolate with a rubber spatula until smooth; let cool slightly.

4. Dip half of each cookie into the chocolate glaze. Transfer to a sheet of parchment paper and let the glaze solidify.

Source: http://www.saveur.com/article/recipes/chocolate-dipped-pistachio-florentines
 

sister herb

Official TTI Chef
Chocolate-Orange Cheesecake

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  • 1 cup finely crushed Chocolate Wafers
  • 1/4 tsp. ground cinnamon
  • 3 Tbsp. butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 4 eggs
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, melted
  • 2 tsp. grated orange zest

Instructions

  • Preheat oven to 350 F/175 C if using silver 9-inch springform pan (or to 325 F/160 C if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, cinnamon and butter; press firmly onto bottom of pan to form crust.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 3 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour over crust.
  • Bake 30 min. Meanwhile, add zest to remaining batter; mix well. Refrigerate until ready to use. Reduce oven temperature to 325 F/160 C (or to 300 F/150 C for dark pan). Spoon remaining batter over baked chocolate layer in pan. Bake an additional 30 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Source: http://www.snackworks.com/recipe/chocolate-orange-cheesecake-165381.aspx
 

Hajjerr

He is Dhul-Jalali Wal-Ikram
Salam aleykum
Sister Harb, the life near you seems so warm and good and I dont speak only about food. I would maybe, finally be a happy person if you just agree to adopt me.
 

sister herb

Official TTI Chef
Salam aleykum
Sister Harb, the life near you seems so warm and good and I dont speak only about food. I would maybe, finally be a happy person if you just agree to adopt me.

Whats going on here? You are now the second sister here who has kind of suggestion.

:muslima1: I will need a bigger house to all my "children".
 

sister herb

Official TTI Chef
Strawberry Rose with Dark Chocolate Pudding

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Pudding

4 ounces
bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping


16 ounces
strawberries
8 fresh mint leaves

Pudding

Melt chocolate. Whisk together 1/2 cup milk and cornstarch.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping


Before serving, hull 16 strawberries by removing the green calyx. Take 4 strawberries and cut the top of the strawberries off. These strawberries will be used as the center for the roses. For the remaining strawberries slice into 1/8: sections to use for the rose petals.

Begin arranging the sliced strawberries around the pudding making sure the ends of the slices are facing out and extend slightly beyon the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished add the cut strawberry to the center and garnish with mint leaves. Serve immediately.

Source: http://www.driscolls.com/recipes/view/7476/Strawberry-Rose-with-Dark-Chocolate-Pudding
 
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