I am in the mood for some dessert!! One of my weaknesses is CHOCOLATE!!!! I love chocolate; melt it, freeze it, bar it up, or stick it on as garnish, and I'll eat it! I don't care what you do with it because I love it!! Below are a few of my favorite chocolate recipes, I hope you indulge in them, as we all have! ENJOY!
I will start with coffee and chocolate....YUM.....
Layered Mocha Cheesecake (recipe courtesy of "Taste of Home" magazine)
Crust~
1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
Filling~
2 Tbsp plus 1-1/2 tsp instant coffee granules
1 Tbsp boiling water
1/4 tsp ground cinnamon
4-8 oz packages cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs, lightly beaten
2 tsp vanilla extract
2 cups semisweet chocolate chips, melted and cooled
Glaze~
1/2 cup semisweet chocolate chips
3 Tbsp butter
Chocolate-covered coffee beans
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans.
Next is the chocolaty peanut butter fix! ~this is dedicated to my husband, it's his favorite!
Homemade Peanut Butter Cups
4-1/2 teaspoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles. Refrigerate until set. Store in an airtight container and ENJOY!
Cupcakes:
3 sticks unsalted butter, cut into pieces
1 cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
11/4 cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
Topping:
1 1-pound box confectioners' sugar (about 4 cups)
1/2 cup light corn syrup
1/4 cup vegetable shortening or cocoa butter, softened
2 teaspoons peppermint extract
Glaze:
8 ounces bittersweet chocolate, finely chopped
1/4 cup light corn syrup
1 1/2 tablespoons unsalted butter
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake.
Make the glaze: Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.
Who doesn't like a truffle? This is one of the ultimate chocolate treats ever created! Enjoy, I know I will!
Chocolate Truffles By Jacques Torres or better known as Mr.Chocolate
Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped
Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.) Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.) Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight. For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature. Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat. Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.) Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks. ENJOY!
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