chocolate Posts

26Mar
0

Take the Cannoli!

cannoli

Let us begin with the immortal words of The Godfather‘s Clemenza — “Take the cannoli, leave the gun” — and continue with this stellar recipe for dulce de leche cannoli dipped in chocolate, courtesy of CHOW.com. (It’s okay, you don’t have to make the shells!)

Ingredients

  • 18 Sicilian-style cannoli shells, hand-rolled (available at most large supermarkets)
  • 16 ounces mascarpone cheese
  • 11 1/2 ounces chocolate chips, bittersweet
  • 6 ounces dulce de leche
  • Various decorations: Semi-sweet chocolate chips, chopped pistachios, sprinkles, powdered sugar, toasted coconut.

Instructions

  • Place chocolate chips in a metallic bowl over a bath of simmering water. Once melted, remove heat and stir chocolate.
  • Dip each cannoli shell in chocolate. Allow to sit for 30 minutes on cooling rack.
  • Combine mascarpone cheese and dulce de leche in a large bowl, mix well, and refrigerate for 30 minutes.
  • Add filling to cannoli using a pastry bag and decorate to taste.
Posted by Sarah in chocolate, Dessert Ideas, Italian, Recipes and tagged with , , , ,
25Mar
0

Wine and Dessert Pairings

moscato wines

There’s nothing like a glass of wine to bring out the flavors of an already excellent dessert. But what wine goes with what?

Overall, it’s important to select a wine as sweet as your dessert (sweeter is also fine) to avoid a bitter taste. Read on for some more specific advice.

Chocolate: First things first. Pairing wine with chocolate is pretty intuitive; light, delicate, milky chocolates pair well with light-bodied wines, while more intense flavors require full-bodied vintages. White chocolate, alternatively, interacts well with Sherry or Moscato wines, which pick up the soft, buttery flavors.

Cheesecake: Of course, cheesecakes vary dramatically in flavor, but the basic rule of thumb is to stick to a rich vintage like a Riesling or Sauternes, or to opt for champagne. Again, it’s intuitive – fruity cheesecakes work best with light, floral wines (with fruit, if possible), while spiced cheesecakes can stand up to wines flavored with nuts, caramel, and – you guessed it – spices.

Ice cream: Some people say it can’t be done, or shouldn’t be done, since it’s almost impossible to find a wine sweeter than most ice cream dishes. Still, a super-sweet Sherry by Pedro Ximinez has been known to work in a pinch.

Posted by Sarah in chocolate, Dessert Ideas and tagged with , , , , , , , ,
15Mar
0

Chocolate-Hazelnut Mousse… for Under 300 Calories!

If you’re looking for a guilt-free dessert to feed your chocolate fix, have we got the recipe for you! We found these instructions for Chocolate-Hazelnut Mousse on MyRecipes.com. Believe it or not, each serving is only 278 calories!

Ingredients:

  • 2 eggs
  • 2 cups 2% milk
  • 2 cups frozen fat-free whipped topping (thawed)
  • 1/4 sugar
  • 1/4 cup Frangelico (or other hazelnut liqueur)
  • 1/4 cup unsweetened cocoa
  • 3 oz. bittersweet chocolate (chopped)
  • 2 1/2 tbsp. cornstarch
  • 2 tbsp. chopped & toasted hazelnuts
  • 1/2 tsp. vanilla extract
  • 1/3 tsp. salt

Instructions:

  • Whisk together sugar, cornstarch, salt, eggs, and cocoa in bowl.
  • Heat milk on medium in a saucepan. Wait until milk reaches 180°F or until bubbles appear at edges. Do not boil.
  • Pour milk into mixture, whisking as you pour.
  • Transfer mixture to pan and heat on medium until it becomes thick and bubbly. Stir constantly while heating (about 5 minutes).
  • Using a spoon, transfer mixture to bowl and stir in vanilla, liqueur, and chocolate until chocolate melts.
  • Put bowl into a second ice-filled bowl. Stir occasionally and wait for mixture to cool (about 15 minutes).
  • Fold in 1/3 of whipped cream, then fold in the rest of the whipped cream.
  • Chill for 3 hours or more.
  • Sprinkle hazelnuts on top.

Makes six servings. Serving size: 2/3 cup mousse & 1 tsp. hazelnuts.

Posted by Sarah in chocolate, Cold Desserts, Dessert Ideas, Recipes and tagged with , , , ,
10Mar
0

Recipe: Gluten Free Mounds

Crazy for gluten free cookies? Then you’ll love this recipe for homemade Mounds bars — a coconutty and gluten free treat you’re sure to love.

Ingredients:

  • 3/4 cup dark chocolate
  • 1/2 cup coconut, shredded
  • 1/4 cup coconut oil
  • 1 tbsp. agave nectar
  • candy bar mold

Instructions:

  • In a small pan, heat chocolate on a low temperature until melted.
  • Apply some of the chocolate to the sides and bottoms of candy bar mold with a small paint brush. (You have enough of each ingredient to make 9 Mounds-sized bars.)
  • Freeze for 10 minutes.
  • Mix coconut, coconut oil, and nectar in a bowl.
  • Take the mold out of the freezer and fill each mold with the combined ingredients.
  • Paint chocolate over the coconuts so that the bars are completely covered.
  • Freeze for 10 more minutes.

That’s it! Be careful not to damage the Mounds when removing them from the molds.

Recipe courtesy of www.chow.com.

Posted by Sarah in Creative Ideas, Dessert Ideas, Gluten Free Recipes, Recipes and tagged with , , , , ,
18Jan
0

Recipes: The Fondue How-To

It’s all well and good to serve yourself a slice of cake or plate of cookies, but sometimes dessert enthusiasts prefer a more interactive experience, which is when fondue comes in handy.

In this post, we’ll go over the basic recipe for chocolate fondue, then discuss a couple of simple ways to mix it up.

Ingredients

  • 12 oz. dark chocolate
  • 8 oz. cream (heavy)
  • Salt (a pinch)
  • Dipping items, like strawberries, cut up apples and bananas, pieces of cake or bread, and dried fruit.

Instructions

  • Cook cream with medium heat until it reaches a calm boil.
  • Add chocolate and whisk until uniform.
  • Pour into a fondue pot on low heat.
  • Dip food using small skewers, such as a fondue or seafood fork.

Ways to Mix it Up

  • One or two tablespoons of Bailey’s Irish Cream, Amaretto, Grand Marnier, or other liquors will make your fondue more fundue.
  • Get your fruit on with some orange or grapefruit zest.
  • 1/2 tablespoon over ancho chili pepper and cinnamon will give your chocolate some Mexican flair.
  • Those Torani flavor syrups they use in coffeehouses will do wonders. (One to three tablespoons.)
  • Afraid you’ll OD on chocolate? Pour in some vanilla extract as a preemptive strike.
  • Substitute white chocolate in for the regular stuff for a totally new experience.
  • Steep the cream before and during heating with a tea bag of your choice to give a subtle boost of flavor.
  • Perk up your meal with some espresso powder.
Posted by Sarah in Creative Ideas, Dessert Ideas, Recipes and tagged with , , ,
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