The Chocolate Date: Chocolate Biscotti
– by Divinity Chan | www.TheChocolateDate.com ©2013
4 oz Unsweetened chocolate
1/2 c Butter
1/2 ts Vanilla extract
3 lg Eggs
1 1/4 c Sugar
3 c All-purpose flour
1/2 ts Baking powder
1 c Hazelnuts or walnuts; chop
1 Egg white; lightly beaten
- Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes).
- Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture.
- Stir in nuts. Flour hands, and form dough into a 13″ log.
- Place on a lightly greased baking sheet. Brush with egg white.
- Bake at 350F for 45 minutes; cool on a wire rack.
- Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet.
- Bake at 350F for 10 minutes on each side.
- Remove to wire racks to cool.
Chocolate Chiffon Pots
– by Divinity Chan | www.TheChocolateDate.com ©2013
1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
Toppings: Semisweet chocolate shavings, maraschino cherry, fresh fruit (such as strawberry slices or berries), chocolate sprinkles and/or whipped cream
- Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt.
- Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well.
- Pour into blender, add ice cubes, cover and blend at medium speed until ice cubes dissolve.
- Uncover, stir once with rubber spatula and let stand 2-3 minutes to jelly.
- Spoon into 4 dessert dishes or parfait glasses and top each serving with Semi-sweet chocolate shavings, maraschino cherry, fresh fruit (such as strawberry slices or berries), chocolate sprinkles and/or whipped cream
Sushi Sweet Chocolate
found this recipe from a website called LA CHIAVE DEL CUORE: http://www.lachiavedelcuore.it
Editor’s note: I saw this recipe posted on Facebook and thought this is one I would like to share with you. Originally posted in Italian but translated the recipe in English. It looks really cool and if you love sushi this would be fun to make. If you are new to sushi, I think you would enjoy it since it’s only chocolate and fruit. Feel free to make your own adaptations and substitutions to make it work for you. Have fun and make it a Chocolate Sushi Date night with your sweetie.
Chocolate Sushi image by Trang's Kitchen
This sushi recipe chocolate dessert is a unique variant of the classic sushi salty. IT IS fun to prepare and perfect as dolcetto after dinner, indicated for those who prefer the flavors not overly sweet. To make this dish the preparation time is 40 minutes and the cooking time to 10 minutes. The ingredients are for 25-30 Portions.
1 kiwi peeled
1/2 small mango peeled
3 tablespoons of vodka or tequila
250 g … Japanese rice for sushi
400 ml of coconut milk in cans
100 g of sugar
1 tablespoon white wine vinegar
100 g of dark chocolate pieces
1. Cut the fruit into slices and mix with the liquor. Pour the rice into a thick-bottomed saucepan with the coconut milk. Cook gently for 10 minutes, stirring frequently: the rice should be al dente. Add the sugar and vinegar, cover and set aside. Melt the chocolate. Draw on 3 sheets of baking paper 3 rectangles of 24 × 10 cm, using the outside of the sheet as the long side of the rectangle.
2. Cover with chocolate. Divide the rice over other three strips of paper, 8 cm wide, level well and press it with the back of a wet spoon so that it is very compact. Arrange the pieces of fruit throughout the center. Conservatene the sauce. Roll up the rice and fruit with the help of paper and pay great attention.
3. Press well so that the rice is well sealed. Roll up the rice in chocolate (the edges of the chocolate should meet perfectly) with the aid of the paper. Cooled for 2 hours then remove the paper gently. With a very sharp knife cut the sushi. Moisten with the juice of the fruit.
Chocolate Covered Truffles
©The Chocolate Date.com | Truffles
1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.
Makes about 3 dozen truffles
Grand Marnier Truffles
The Chocolate Date | © Marazem | Dreamstime.com
You will need:
4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks 1 1/4 cup confectioner’s sugar
2 tsp. orange extract
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you’re going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Makes about 30 truffles
© Margo555 | Dreamstime.com
2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)
In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired.
Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350 for 35 minutes. Makes 16 brownies.