Triple Chocolate Torte - Chocolate Week 12

As she observed my chocolate baking binge of the last several months, a friend suggested that I try to create/offer recipes that were a little healthier. Thanks to Sharon O'Dell, St. George Island, FL, my last chocolate recipe of the year - and in this series - fits the bill quite nicely.

Here are the nutrition stats provided by Sharon for her awesome dessert (which I found in a long-forgotten magazine, ripped out, and stashed in my recipe file): 171 calories (24 percent from fat), 4.7 grams of fat (2.5 grams saturated), 44 milligrams of cholesterol, 37 milligrams of sodium, 31.5 grams of carbohydrates, .1 grams of fiber,  and 2.9 grams of protein.

But what you'll remember most about this dessert is the incredibly moist, fudgy inside topped by a light-as-air-crispy 'crust' that satisfies your sweet tooth without overpowering it. Enjoy this as a New Year's Eve or New Year celebration dessert :)

Triple Chocolate Torte
Makes 10 servings
1/2 cup sugar
1/4 cup cocoa
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
4 ounces bittersweet chocolate, finely chopped
1/2 cup boiling water
2 egg yolks
2 tablespoons chocolate liqueur
      (VOE: I have so few occasions to use chocolate liqueur that I decided to improvise. I added 1 tablespoon of brewed coffee and one tablespoon of Triple Sec, instead)
4 egg whites
1/2 cup granulated sugar

sifted powdered sugar

Combine first four ingredients in a large mixing bowl.

Add chocolate and boiling water, stirring until chocolate melts. (if you're wondering about the red cast to this mixture, it's a reflection from our Christmas nightlight that stays on, continuously - kind of pretty, huh?) Stir in egg yolks and liqueur.

Beat egg whites at high speed with an electric mixer until foamy. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 2-4 minutes.

Stir one third of egg whites into chocolate mixture, and then fold in remaining egg whites. Pour into a lightly greased 8-inch springform pan.

Bake at 375 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack, for about 10 minutes; remove side of pan, and cool completely (cake will be cracked on top). Sprinkle with powdered sugar.

 

Teddy Bear Cookies - Chocolate Week 11

This is a December 2008 recipe from my first blog, Visual Traveler, in honor of our family's Christmas traditions. I hope you enjoy wonderful reunions with friends and family, in this magical season.

I started making Teddy Bear Cookies for the holidays many years ago, when my daughters really loved cute things - especially if they were edible. For these now 20-something girls and their friends, it wouldn't be Christmas at our house without them.

I didn't create the recipe, and my original copy is on a tiny, yellowed piece of the Kansas City Star. The only change I've made is to use equal parts of chocolate and peanut butter chips, because one daughter isn't wild about p.b. These cookies are so darn cute, easy, and fun that they're well worth sharing.

ENJOY!

Cheery Chocolate Teddy Bear Cookies

 Makes about 4 dozen (VOE - I'm lucky if I get 3 1/2 dozen)

1 2/3 cups peanut butter chips (I use 1 1/3)

 1 cup semi sweet chocolate chips (I use 1 1/3)
 (VOE - these are the best alternate proportions I've found; something about the peanut butter amount is important to the consistency)
 2 tablespoons butter
 1 package chocolate sandwich cookies
 1 box teddy bear-shaped graham snack crackers

Cover tray with wax paper. In medium microwave-safe bowl, place peanut butter chips, chocolate chips and butter. Microwave at high for 1 to 2 minutes or until chips are melted, mixture is smooth when stirred, and chocolate and peanut butter are thoroughly combined.

With a fork, dip each cookie into chip mixture and cover completely. Place coated cookies on prepared tray and top each with graham cracker. Refrigerate, uncovered, until set, or about 30 minutes. Store in refrigerator and bring individual cookies to room temperature before eating.

**********************************************************************************************************

VOEs - You have to work fast before the mixture begins to harden, so pour the teddy cookies and the sandwich cookies in separate bowls for easy access. And don't answer the door or phone unless absolutely necessary.

-Make sure that each teddy bear cookie has both ears and all limbs :)

-Have a rubber spatula on hand so you can move mixture off sides to bottom of mixing bowl.

-After you dip each cookie, scrape the bottom side of the fork on the edge of the bowl to recapture excess mixture.
 -You may have to 'frost' the last half dozen of cookies, as the mixture is used up.

Mexican Hot Chocolate - Week 10

(with apologies for the lack of photographs; my email program was not cooperating but I'll add them later on)

Falling temperatures, rainy streets reflecting Christmas lights and a completely darkened sky before 6 p.m. create the perfect evening for sweet and spicy Mexican hot chocolate. A roaring fire and smooth jazz are great complements. And, if you're lucky, you'll have leftovers :). 

Mexican Hot Chocolate
Makes 2 servings

The most readily available brand of Mexican chocolate is Ibarra, which comes in a hexagonal package. If you can't find it, substitute bittersweet chocolate with a hefty pinch of cinnamon. (this recipe utilizes bittersweet chocolate; if you use Ibarra, eliminate the cinnamon in the milk).

3 ounces Mexican chocolate
2 1/2 cups milk
2 teaspoons cinnamon 
2 teaspoons vanilla
3 teaspoons mild chile powder

Finely chop the chocolate into grainy flakes - a food processor works great for this. Set a saucepan over medium-high heat and add the milk, cinnamon, vanilla and chile powder. When the milk is warmed through and on the verge of boiling, pour the hot milk over the chocolate.

Place the lid on the food processor and then pulse the mixture, removing the top to release steam if needed. Continue blening until the chocolate is completely melted and the milk is frothy. Pour into mugs and garnish with whipped cream and another dash of cinnamon.

Chocolate Mousse - Chocolate Week 9

How can such an easy dessert taste so utterly amazing? Granted, you'll dirty several bowls, beaters, a spoon, a spatula, measuring spoons, and a microplane or zester. But that's a small price to pay for such a rich and luscious treat.

Beating the egg whites is probably my favorite part of creating this mousse. I find their transformation from a lightly clouded, thick liquid to brilliant white, stiff and airy 'peaks' nothing short of amazing.

Whatever part of making this dessert appeals to you most, there's no doubt that you'll love the tasty results. ENJOY!

Bittersweet Chocolate Mousse
Makes 8-10 servings

6 ounces bittersweet chocolate chips
6 beaten egg yolks
2 tablespoons vanilla
2 tablespoons orange zest
6 beaten egg whites

Melt chocolate. 

Add a little at a time to egg yolks,

flavor, and blend well (notice the puddles of vanilla in the photo, above).

Beat whites until stiff peaks form. Fold into custard. Spoon into individual parfait glasses or ramequins. Chill overnight. Before serving, top with a generous dollop of whipped cream and dustings of cocoa powder and orange zest.

Santa's Favorite Cookie - Chocolate Week 8

Okay, so maybe Santa has a different favorite cookie but, somehow, chocolate chip cookies evoke all sorts of warm, cozy feelings, especially in the face of biting cold and oncoming winter weather.

Several years ago, this recipe began as Vanishing Oatmeal Raisin Cookies. Whole wheat pastry flour, substitution of vegetable oil for half of the original butter, and extra cinnamon to complement the chocolate chips have gradually crept in to this recipe. And I've recently changed from semi-sweet to bittersweet chips.

Enjoy them now and then freeze some to share with extended family when the holidays arrive.

Cinnamon Chocolate Chip Cookies
Makes 5-6 dozen cookies

1/2 cup butter
1/2 cup olive or canola oil
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 cup whole wheat pastry flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats
10 ounces bittersweet chocolate chips

Preheat oven to 350 degrees. Beat together butter, oil and sugars until creamy. Add eggs, vanilla, cinnamon and baking soda and combine well. 

Stir in flour and then add walnuts. Stir in oats and chocolate chips.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 12-14 minutes or until golden brown. Cool 1-2 minutes and then remove from pan to wire rack or a countertop covered with foil and parchment paper.

 

Chile Pepper Truffles - Chocolate Week 7

I have long believed dark chocolate and chile create a flavor sensation that can't be beat. So, as I perused my recipe files in search of the next chocolate offering in the 12 Weeks of Chocolate, I found a previously un-tried truffle recipe. Unfortunately, the recipe source is unknown.

The recipe begins with heavy cream, ancho chile powder, cinnamon, cayenne and a pinch of salt - and ends with spicy decadence in a single bite.

If you love chocolate and want a tasty addition to your Thanksgiving dessert offerings, give these a try.

Chile Pepper Truffles
Makes around 40 truffles

Ganache
1 1/2 cups heavy cream
1 tablespoon ancho chile pepper
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound semi-sweet dark chocolate chips

Coating
1 cup unsweetened Dutch cocoa powder
1/2 - 3/4 teaspoons ground ancho chile pepper

Combine the first five ingredients in a saucepan. Bring to a boil, then remove from heat. Cover and let stand to steep for 1 hour.

Reheat the mixture over medium heat until it just comes to a boil, stirring occasionally. Pour mixture over the chocolate chips in a bowl. Stir until the chocolate is completely melted and the mixture is smooth.

Pour mixture into a shallow glass pie pan. Chill for 2 hours, until firm. With a 1-inch scoop or tablespoon, scoop out chocolate and roll in the palm of your hand to a rough ball. Shape and place on a sheet pan covered with wax paper. Chill for 5-10 minutes.

In a small bowl combine the coating ingredients. Roll balls in mixture until coated, place the truffles back on the sheet pan with wax paper. Chill until ready to serve. If chilled longer than 2 hours, let stand for 30 minutes, at room temperature, before serving. Place truffles in a tightly covered container for up to 2 weeks.

Kim's Chocolate Zucchini Muffins - Chocolate Week 6

In a sleek, sun-drenched kitchen in Gulf Shores, AL, the cooking class for our small group began, and a breakfast feast ensued. This was one of many creative adventures available at Beach CITE Studios, a nonprofit organization that focused on educational and performance opportunities that ranged from sculpture and dance to private studio space and the Frank Brown International Songwriters Festival (since my Dec. 2010 visit, this venue has closed).

Our teacher, Kim, created aromatic granola full of oats, cinnamon, nutmeg, cloves, flax, pepitas, and several kinds of nuts. She served it parfait style, with Greek yogurt.

Then Kim made light, airy dark chocolate muffins, with zucchini shreds that our tastebuds would never have distinguished on their own. A dusting of powdered sugar topped each muffin.

Today, I replicated Kim's recipe with two small adjustments. Because she used all-purpose flour and I always use whole wheat pastry flour - which is slightly denser - I reduced the flour in my recipe by 1/4 cup. I also substituted 1/4 cup olive oil for 1/4 cup butter. Enjoy!

Chocolate Zucchini Muffins
Makes approximately 3 dozen regular muffins

2 1/2 cups flour (2 1/4 whole wheat pastry flour)
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teapoon salt
1 teaspoon cinnamon

3/4 cup butter, room temperature (1/2 cup butter and 1/4 cup olive oil)
2 cups white sugar

3 eggs
2 teaspoons vanilla
2 teaspoons orange zest (VOE: I will add more zest next time)
2 tablespoons juice from orange
2 cups coarsely shredded zucchini
1/2 cup milk

1 cup walnuts or pecans, optional

Sift dry ingredients together; set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, stir in vanilla, orange zest and juice, and zucchini. Alternate adding the dry ingredients with the milk. Add chopped nuts, if desired.

Pour into lined muffin pan and bake at 350 degrees, for 25-30 minutes.