Super Chocolate Brownies
Super Chocolate Brownies
(Serving size will be determined by how large you cut the squares)
8 ounces unsalted butter
14 ounces semi-sweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 tablespoons coffee liqueur or Amaretto
1 tablespoon vanilla
1 cup sugar
2/3 cup flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped walnuts
Preheat oven to 350° F. Grease a 10 x 15 x 1-inch baking sheet.
Put the butter, 8 ounces of chocolate chips, and unsweetened chocolate in a
bowl. Place the bowl over a pot of simmering water and stir until smooth.
Allow to cool slightly.
In a large bowl, stir together the eggs, liqueur, vanilla, and sugar. Stir the
melted chocolate into the egg mixture. Allow the mixture to cool for about 15
minutes. If the mixture is too warm, the chocolate chips will melt when you
add them. Add the flour, baking powder, and salt to the chocolate mixture.
Stir in the remaining chocolate chips and the walnuts. Spread evenly in the
prepared baking sheet. Bake for 20-25 minutes, until a toothpick comes out
clean. Allow to cool completely before cutting into squares.
Chocolate Mousse Cake
2 cups chocolate wafer crumbs
5 tablespoons unsalted butter, melted
12 ounces semi-sweet chocolate
4 egg yolks
2 cups heavy cream
6 tablespoons confectioners' sugar
4 egg whites, room temperature
1 cup heavy cream
1 tablespoon sugar
Chocolate curls *
Combine crumbs and butter. Press on bottom and 1-inch up sides of 10-
inch spring form pan. Refrigerate 30 minutes.
Microwave chocolate until smooth, about 1 minute. Allow to cool about 15
minutes. Add whole eggs and mix well. Add yolks and blend thoroughly.
In a bowl, whip cream with sugar until soft peaks form. In another bowl, beat
egg whites until stiff but not dry. Stir a little of the whipped cream and
whites into the chocolate mixture. Fold in remaining cream and whites until
completely incorporated. Turn into crust and chill at least 8 hours or
Whip 1 cup heavy cream with sugar until peaks form.
Loosen crust on all sides using a sharp knife. Remove spring form side ring.
Using a pastry bag, pipe whipped cream into rosettes on top if cake.
Sprinkle chocolate curls over the top. Serve
* Use a vegetable peeler along the side of a chocolate candy bar to create
Black Bottom Cupcakes
(Makes 12 cupcakes)
1-1/2 cup flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
8 ounces cream cheese
1/3 cup sugar
6 ounces chocolate chips
Preheat oven to 350° F.
In a large bowl, stir together all the cupcake ingredients until smooth.
With an electric mixer, cream together the cream cheese and sugar for the
filling. Add the egg to the filling mixture and beat until smooth. Stir in the
chocolate chips. Line a muffin pan with paper liners. Fill each liner about 2/3
full with the chocolate cupcake batter. Add 1 heaping tablespoon of the filling
on top of each cupcake. Bake for 20 minutes. Cool completely before serving.
Black Forest Squares
(About 12 servings)
1 package Devil's Food Chocolate cake mix *
8 ounces sour cream
1 (4 ounce) package chocolate instant pudding
1 cup whole milk, divided
1/4 cup kirsch (cherry brandy)
1 can cherry pie filling
3/4 cup heavy cream
1 tablespoon sugar
Shaved chocolate for topping
*You will only be using half of the package of cake mix for this cake.
Prepare cake mix according to package directions, using half the amount of
water, eggs, and oil as recommended. Pour into a 13 x 9 x 2-inch greased
baking pan. Bake at 350° F for 10-15 minutes, until a cake tester comes out
clean. Cool completely in pan.
Using an electric mixer, combine sour cream, dry pudding mix, 1/3 cup milk,
and kirsch until fluffy. Gradually add remaining milk. Beat until smooth.
Pour over cooled cake and smooth top evenly. Cover and chill for 1 hour.
Spread cherry filling over the pudding layer. Cover and chill 8 hours or
Whip heavy cream and sugar until soft peaks form. Using a pastry bag, pipe
cream over cherries in a lattice pattern. Sprinkle with shaved chocolate.
Cut into squares to serve.
DESSERTS > CHOCOLATE DESSERTS
BITTERSWEET CHOCOLATE CHIPS
Bittersweet chocolate chips have a deeper
chocolate flavor than semi-sweet chips,and
they are slightly less sweet.
Ghirardelli is the most common brand of
bittersweet chips; they are a bit wider and
flatter than regular chocolate chips, and they
taste great in cookies. If you can't find
bittersweet chips at your supermarket, you can
order them online. Another option is to chop
up a bittersweet chocolate bar; just know that
the pieces won't hold their shape as well as
chocolate chips when baked in cookies.
Unless you are using chocolate chips,
always chop the chocolate into small pieces before melting. Large chunks take much longer to melt, and because they melt unevenly, someof the chocolate could scorch before the remainder is melted. Place the chopped chocolate in a microwave-safe container. Heat at 50 percent power for 40 seconds. Remove and stir. Continue to heat and stir every 20 seconds until the chocolate is melted, smooth, and fluid.
HOW TO MELT CHOCOLATE
IN A MICROWAVE OVEN
ITALIAN CHOCOLATE CANDY
The iconic Italian truffle known as Baci is
a confection filled with gianduja, a blend
of chocolate and hazelnuts, that comes
wrapped in silver foil with blue print. Still
made in the heart of Perugia in Umbria,
from its original recipe, Baci (which
means "kisses") were created by Luisa
Spagnoli in 11922 as a treat for someone
High-quality artisanal chocolate made
in Florence, Tuscany. The package
contains 3 Handmade Dark Chocolate
Bars - 70% Dark Sugar-Free, 62% Dark
with Orange, and 79% Dark with Raw
Sugar & Coffee. Dark Chocolate Lovers
chocolate box is a great gift idea and it
reflects the elegance and passion of