Fondant au chocolat

Fondant au chocolat (also known as Moelleux au chocolat) is Doug's favorite French dessert.  This recipe turned out perfectly like a French bakery.  You'll need a kitchen scale.  I used a stand mixer, but you could also use a wooden spoon.

7 oz GOOD QUALITY chocolate (preferably at least 70% cacao), finely chopped
5 oz butter, softened (10 tablespoons)
5 oz sugar (3/4 cup)
2 oz flour (1/2 cup)
3 eggs
1-2 tablespoons powdered sugar for decorating

Preheat oven to 300.  Melt chocolate in a double boiler or heatproof bowl over a pan of barely simmering water.  Remove once melted and allow to cool slightly.  In a large bowl, mix butter and sugar into a smooth paste.  Add eggs one at a time, alternating with flour.  Mix thoroughly.  Stir in melted chocolat, mixing thoroughly until a smooth batter is obtained.  Butter the sides of a round cake pan and line the bottom with parchment paper.  Pour batter into cake pan and spread evenly.  Bake 40-45 minutes or until cake tester comes out clean but with a few crumbs sticking to it.  Allow to cool, then remove by inverting on a cooling rack.  Sprinkle with powdered sugar and refrigerate until 2 hours before serving.

Chocolate-covered pomegranate arils

I bought a pomegranate (actually Doug bought it) last week, and I used the arils for garnish on a few dishes over the weekend.  We still had a bunch left, so I made this recipe.  It couldn't be easier!

8 oz semi-sweet chocolate, chopped
1 cup pomegranate arils

Melt chocolate in a double boiler, then set aside to cool slightly.  Line a baking sheet with a silicone liner, wax paper, parchment paper, or aluminum foil.  When the chocolate is no longer hot (but still melted), stir in pomegranate arils.  Use a fork to gather small clumps and place on the lined baking sheet.  Work quickly as the arils will harden the chocolate.  Place baking sheet in the oven for 1 hour or until the candy has hardened.

Java Chip ice cream

This ice cream is seriously delicious. Not the healthiest (it is very thick... a frozen custard), but good for a treat.

1/2 cup sugar plus 6 tablespoons

2 cups milk

2 cups cream (I used 1/2 and 1/2)

3 tablespoons coffee beans

10 egg yolks

pinch salt

3/4 cup bittersweet or semisweet chocolate chips, coarsely chopped

Place coffee beans in a bag and gently roll over with a rolling pin until they are broken up. In a medium saucepan, heat 1/2 cup sugar, milk, cream, and coffee beans. Heat just until simmering, then remove from heat and let steep for 1 hour. After 1 hour, return to heat and bring back to just a simmer. Meanwhile, whisk egg yolks and 6 tablespoons sugar until thick and smooth. Strain 1/2 cup cream mixture and add to egg mixture and whisk until well combined. Slowly strain and add rest of cream mixture to bowl, being careful to constantly stir so you won't scramble the eggs. Return combined mixture to saucepan and heat over medium-low, constantly stirring, until thickened and steaming (don't let bubble). Add pinch of salt, strain mixture into bowl, and place in refrigerator until cool, stirring occasionally. Pour cooled custard into an ice cream maker, following manufacture instructions. A few minutes before ice cream is finished, add chopped chocolate.

PB-chocolate-banana ice cream

This is not only EASY, but HEALTHY! No added cream or sugar! And if you were going to be reeeeally healthy, you could make it plain banana. Or, if you wanted to dress it up more, you could add chopped nuts, chocolate chips, sub other fruits for the pb/choc, honey, etc.

4 bananas, peeled, cut into 1/2" slices

2 tablespoons cocoa

2 tablespoons peanut butter (I am a big pb fan, so I added 3 Tbsp)

Freeze banana slices for 1-2 hours. I used a baking sheet lined with a silicone mat for easy removal... you could also use parchment paper, wax paper, aluminum foil, etc.

Place bananas in food processor and pulse for several minutes, frequently scraping down sides. Once bananas are smooth, add peanut butter and chocolate and continue to process until smooth and blended. For soft-serve, dish immediately. For traditional ice cream, place in freezer-safe container in freezer.

Cherry Chocolate Heart-Smart cookies

These cookies are delicious- you wouldn't even know they are healthier than other choc cookies.

ingredients:
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

No-bake cookies

Why have I never made these before???

This has been one of my favorite treats for a long time. Our 2nd mom in Winston-Salem, Mrs. Branch, used to make them and hide them... with 5 kids in their house (and 2 "adopted" girls from down the road), they never stayed hidden for long. Leslie would also make them for special occasions. Yum.

Well today I finally made them. They are so DANGEROUS because they are made with all pantry staples and they are very quick and easy. Uh oh!

No Bake Cookies

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Chocolate Chip Cookies

We bought a new 1/2 sheet pan last weekend (ours was peeling apart- gross!). So, we used a Williams-Sonoma gift card and got a nice one. It came with a recipe that Doug was eager for me to make. So, today, (snow day #5), I made these chocolate chip cookies... I "tested" a few- very good.

2 1/2 cup all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 sticks unsalted butter

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

12 oz semisweet chocolate chips

Assemble all ingredients, allow to come to room temperature. Preheat oven to 350. Line 1/2 sheet pan with parchment paper or silicone liner. Sift together flour, baking soda and salt; set aside. In electric mixer bowl, beat butter on medium-low until smooth, about 30 seconds. Add sugars and increase speed to medium. Beat about 1 minute, stopping once to scrape sides. Add eggs one at a time, beating well after each addition. Beat in vanilla, and stop again to scrape sides. Reduce speed to low and gradually add in flour mixture. Beat until just combined. Stir in chocolate chips.

Drop the dough by rounded tablespoons onto the prepared pan, spacing them about 2" apart. Bake until golden brown, 10-14 minutes. Transfer the pan to a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer to the rack and let cool completely. Makes 3 dozen cookies.

Fluffy Chocolate Meringue Cookies

Just made this recipe. They are bigger and fluffier than the Chocolaty Meringue Stars.

3 egg whites, chilled
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon cocoa
1/3 cup semi-sweet chocolate chips

Whip whites and cream of tartar until soft peaks form. Gradually add sugar. Add vanilla.
With a spatula or spoon, fold in cocoa and chocolate chips.
Drop tablespoons onto greased cookie sheet.
Bake at 300 for 25-30 minutes.
Serve warm or allow to cool and store in airtight container.

Chocolaty Meringue Stars

Chocolaty Meringue Stars

This Betty Crocker recipe was easy and tasty! We always have extra egg whites when we make ice cream, so this was perfect… cookies to go in the ice cream!

3 large egg whites

½ teaspoon cream of tarter

2/3 cup sugar

2 tablespoons, plus 1 teaspoon baking cocoa

½ cup ground walnuts

Heat oven to 275. Line cookie sheet with aluminum foil or parchment paper. Beat egg whites and cream of tarter with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time, and continue beating on high speed until stiff and glossy. Fold in cocoa (there will be some streaks).

Place meringue in a pastry bag with star tip and pipe 1 ¼ inch stars onto cookie sheet. Sprinkle with walnuts. Bake 25-30 minutes or until outside is crisp and dry. Cool 5 minutes, then transfer to wire rack. Store in airtight container

Chocolate Cake for a Crowd

This chocolate sheet cake is really, really good. You really don't want to make this except for a bunch of company because otherwise you will eat it all.

Chocolate Cake for a Crowd

-2 cups flour

-2 cups sugar

-¼ teaspoons salt

-4 heaping tablespoons cocoa

-2 sticks butter

-1 cup boiling water (you can just put it in the microwave for a couple of minutes)

-½ cup buttermilk

-2 eggs, beaten

-1 teaspoon baking soda

-1 teaspoon vanilla

In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa and stir together. 
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir slightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into ungreased rimmed sheet pan (or split between a 9x13 and 9x9 pan) and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing:

-½ cup pecans or walnuts, chopped

-1 ¾ stick butter

-4 heaping tablespoons cocoa

-6 tablespoons milk

-1 teaspoon vanilla

-3 ½ cups powdered sugar

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and let sit a few minutes to slightly thicken. Pour over warm cake.

*Note: I found that this was a LOT of icing... if you are not a huge icing lover, cut it down to 3/4 or 2/3 the quantities

Bernachon Chocolate Cake

Bernachon Chocolate Cake

4 oz unsweetened chocolate

1/2 cup water

1 3/4 cup sugar

1 2/3 cup flour

1 teaspoon baking soda

1 full teaspoon salt

1 stick butter

3 eggs

3/4 cup milk

1 teaspoon vanilla

Icing (see below)

Melt chocolate in water in a 2 cup measuring cup in microwave. Add 1/2 cup of the sugar and cook another minute. Set aside to cool.

In a small bowl, mix flour, baking soda, and salt.

Cream butter and remaining sugar (1 1/4 cups), add eggs one at a time, alternately add flour and milk, add vanilla and chocolate mixture. Pour into 2 greased and floured 9" pans... or 9x13. Bake at 350 for 25-30 minutes (35 for 9x13 pan). Pour on icing.

Icing:

1 stick butter

3/4 cup cocoa

4 cups powdered sugar

1/2 cup milk

1 1/2 teaspoons vanilla

Melt butter in saucepan. Add cocoa and continue stirring until mixture begins to boil. Cool and add sugar, alternating with milk and vanilla.

Quick Chocolate Fudge Sauce

This is Pamela's easy chocolate sauce for berries, ice cream, etc.

Quick Chocolate Fudge Sauce

1 200g semi sweet or bitter sweet baking chocolate bar (about 8 oz), broken into pieces

4 tablespoons cream or half-and-half (or in a pinch you could use regular milk or unsalted butter)

Place chocolate in bowl and place in microwave at half power until just beginning to melt. Stir chocolate (it will not be completely smooth yet), and add cream. Microwave (on half power) until warm, stirring until smooth.

White Chocolate Mousse with Dark Chocolate Sauce

This Bon Appetit recipe would have been delicious with fresh berries... but there were no berries to be had, so I topped it with slivered almonds and it was still very delicious!

White Chocolate Mousse

with Dark Chocolate Sauce

8 oz high quality white chocolate, chopped

1 cup plus 6 tablespoons heavy whipping cream, divided

4 tablespoons light corn syrup, divided (I didn't have this, so I used a little honey heated with a little water)

3 oz bittersweet or semisweet chocolate, chopped

Stir white chocolate, 1/4 cup cream, and 2 tablespoons corn syrup in a heavy small saucepan.

Warm over low heat until chocolate is melted and smooth.

Pour into a medium bowl to cool.

Use an electric mixer to beat 3/4 cup cream in another bowl until peaks form.

Fold cream into white chocolate mixture in 2 additions.

Divide mousse among 5 or 6 cups and chill for 4 hours or until firm.

Bring remaining 6 tablespoons cream and 2 tablespoons corn syrup to simmer in heavy small saucepan.

Reduce heat to low and add bittersweet chocolate.

Stir until melted and smooth, cool to room temperature.

Spoon sauce over each mousse to cover completely.

Top with berries, nuts, or serve as is.

Chocolate-Raspberry Cakes

These molten chocolate cakes turned out really well! Delicious topped with fresh fruit, powdered sugar, or whipped cream.

Chocolate-Raspberry Cakes

8 oz bittersweet or semisweet chocolate, coarsely chopped

14 tablespoons (1 3/4 sticks) unsalted butter, diced

2 tablespoons seedless raspberry preserves (I used strawberry because that is what we had)

4 large eggs

1/4 cup sugar

1 tablespoon vanilla extract

Preheat oven to 325. Butter six 3/4 cup soufflé dishes or custard cups (I used muffin tins and that worked well, too! Since muffin cups are smaller, I buttered about 8 or so). Mix chocolate, butter, and preserves in saucepan. Stir over low heat until chocolate melts. Remove from heat, cool to lukewarm, stirring often, about 10 minutes. Whisk eggs, sugar, and vanilla in a large bowl to blend well, about 1 minute. Gradually whisk in chocolate mixture. Divide batter among prepared dishes. Bake cakes until tester inserted into centers comes out with some moist batter still attached, about 20 minutes. Let cool 30 minutes (centers may fall). Serve cakes warm or at room temperature.

Short-cut Chocolate-Honey Mousse

This Bon-Appétit recipe is a simple variation of traditional French mousse. It doesn't contain eggs and can be whipped up in just a few minutes.

The original recipe (as follows) says 8 servings, but I think it would be more like 10 or so depending on the size of serving dishes. I cut the recipe in half and it still came out to about 6 servings. Also, I added graham cracker crumbs to the bottom and top of the mousse for a little added texture.

Short-cut Chocolate-Honey Mousse

2 1/2 cups chilled heavy whipping cream, divided

12 oz (340 grams) bittersweet or semisweet chocolate, chopped

5 tablespoons honey

optional- 2 heaping tablespoons of powdered sugar for the whipped cream topping (I just can't bear the thought of whipped cream that isn't sweet!)

1) Stir 3/4 cup cream, chocolate, and honey in a heavy medium saucepan over low heat (or double boiler). Whisk together until smooth. Remove from heat and transfer to large bowl to cool, stirring occasionally.

2) Whip 1 1/4 cup cream in large bowl until soft peaks form. Fold 1/2 whipped cream into cooled chocolate, then fold in second half. Divide Mousse among serving dishes/ramekins and place in refrigerator.

3) Whip remaining 1/2 cup cream with powdered sugar until soft peaks form. Spoon cream over mousse. Sprinkle with graham cracker crumbs, chocolate chips, fruit, or other topping if you want. Allow mousse to set in refrigerator for 2 hours before serving.

Basic Chocolate Icing

A versatile chocolate icing, especially good on chocolate cake.

Chocolate Icing

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Spread onto chocolate cake.

Quick and Easy Chocolate Cake

This is a simple Hershey's recipe for a good, versatile chocolate cake.

Chocolate Cake

2 cups sugar

• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Preheat oven to 350 and grease a 9x13 pan (or a Bundt pan, or 2 9" pans). In a large bowl, mix together dry ingredients. Then add eggs, milk, oil, vanilla and mix with electric mixer for 2 minutes. Add water and mix until smooth (batter will be thin). Pour into baking dish and bake for 30-35 minutes for 9" pans, 35-40 minutes for 9x13, and 55 minutes for Bundt pan. Remove from oven and let cool. When cool, ice cake with chocolate icing. (or if you are impatient like me, go ahead and ice it when it is warm and serve it warm with the icing dripping off of it)

Creamy Brownie Frosting

This is a Hershey's recipe to top the Best Brownies.

Creamy Brownie Frosting

3 tablespoons softened butter

3 tablespoons Hershey's cocoa

1 tablespoon honey

1/2 teaspoon vanilla extract

1 cup powdered sugar

1-2 tablespoons milk

Beat butter, cocoa, honey, and vanilla until blended. Add sugar and milk until well blended. Add additional sugar or milk until desired consistency is reached. Spread on top of cooled brownies.

Profiteroles

This recipe is a Salud recipe... very good!

Pate a choux dough:

1 cup water

pinch salt

2 oz butter

1 1/2 teaspoons sugar

1 cup flour

4 eggs

Chocolate glaze:

1/2 cup heavy cream

4 oz bittersweet chocolate

Preheat oven to 375. Combine the water, salt, butter, and sugar in a saucepan. Bring mixture to a boil. Remove pot from heat and stir in flour all at once, mixing well with a wooden spoon. Return pot to the stove and cook over medium heat until the dough begins to come away clean from the sides of the pan.

Place dough in the bowl of an electric mixer and let cool for 5 minutes. Add eggs one at a time, mixing at medium speed between each addition (with a paddle attachment).

Put dough in a pastry bag and pipe 1/2 inch high (balls for profiteroles, 4" long for eclairs) on a baking sheet lined with silpat or parchment paper. Bake shells 25-30 minutes until golden brown. Turn off oven. Make a slit in each shell and return to the oven for 10-15 minutes, allowing the insides to dry out.

Chocolate glaze:

Heat cream in a small saucepan until just simmering. Add chocolate and whisk until smooth. Let come to room temperature before using.

Slice profiteroles in half and place a scoop of gelato (or pipe some whipped cream inside) in the center. Cover with the top of the shell and drizzle with or dip in chocolate.

Dark Chocolate Nut Cookies

I just made this easy recipe and the cookies are delicious!

Dark Chocolate Nut Cookies

¼ cup butter, softened
1/2 cups packed light brown sugar

1 egg

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nuts (walnuts, pecans, hazelnuts, etc.) coarsely chopped

Preheat oven to 350 and line a cookie sheet with parchment paper.

Cream together butter and sugar; add egg and beat until smooth and creamy.

In a separate bowl, combine flour, baking soda, cocoa, and salt. Gradually add the dry ingredients to the wet ingredients and stir in the chopped nuts.

Bake for 8-10 minutes (be careful to not overbake). Allow to cool on pan for a few minutes, then move to cooling rack.