Recipes and a Fork » Chocolate http://recipesandafork.com Simple recipes for the simple kitchen Sat, 10 Sep 2011 17:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Chocolate Caramel Truffles http://recipesandafork.com/2011/08/19/chocolate-caramel-truffles/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-caramel-truffles http://recipesandafork.com/2011/08/19/chocolate-caramel-truffles/#comments Sat, 20 Aug 2011 06:51:55 +0000 Recipes and a Fork http://recipesandafork.com/?p=2441 The Sophisticated Take on the Turtle.   Turn the traditional turtle into a truffle.  The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy.  Create two variations: one coated in pecans and … Continue reading →]]>


The Sophisticated Take on the Turtle.

 

Turn the traditional turtle into a truffle.  The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy.  Create two variations: one coated in pecans and the other coated in cocoa (an alternative for friends and family with nut allergies).   No need for a piping bag, get a mini scooper and make this homemade treat.

 

 

Chocolate Caramel Truffles Coated in Pecans

 

Sugar, Beginning to Melt [left] and Bubbling Cream [right]

 

 

Chocolate in Caramel [left] and Truffle Base [right]

 

 

Chilled Truffle Base with Scoop

 

Truffle balls [left] and Chopped Pecans [right]

 

 

Chocolate Caramel Truffles Coated in Cocoa
Chocolate Caramel Truffles

Author: Adapted from Gourmet, December 1994 Serves: Yields 25-28 pieces

Ingredients
  • 1 cup sugar
  • 2/3 cup heavy cream
  • 9oz bittersweet chocolate, chopped
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup pecans, finely chopped, for coating
  • 1/4 unsweetened cocoa powder, for coating
Instructions
  1. Pour sugar in a dry heavy saucepan over low-medium heat. Allow sugar to sit undisturbed until it begins to melt, then occasionally swirl pan until sugar is completely melted and turns into golden caramel.
  2. Remove pan from heat. Carefully add heavy cream. Caramel cream mixture will bubble and slightly steam. Return pan over low heat. With a fork, stir mixture until it melts into into a smooth caramel sauce.
  3. Remove pan from heat again. Add chocolate, salt, and vanilla to caramel sauce. Stir mixture until chocolate is melted and smooth to make the truffle base.
  4. Place uncovered pan in refrigerator to cool for 30-45 minutes until it is set, then remove pan. Line a baking sheet with wax paper or parchment paper. Using a mini ice cream or cookie scooper, scoop truffle base into balls onto prepared sheet. (The saucepan may have remnants of caramel. Optional: include each scoop with caramel remnants for a slight crunch and bursts of caramel in each bite, otherwise exclude remnants). Place sheet in freezer for 5-10 minutes to firm balls, then remove sheet. .
  5. While balls are in freezer, place chopped pecans and cocoa onto 2 separate plate. After removing sheet from freezer, shape truffles with cold, dry hands to smooth out surface. Divide truffles into 2 batches. Roll the 1st batch into cocoa and roll the 2nd batch in pecans to coat.
Serving size: 1 truffle Calories: 120 Fat: 7g Saturated fat: 3g Unsaturated fat: 4g : 15g Sugar: 8g Fiber: 1g Protein: 1g Cholesterol: 9mg

 

Notes: This recipe is adapted from Gourmet primarily to shorten prep time and ease of forming truffles (i.e 30-45 minute chill in refrigerator, scoop of truffle base, 5-10 minute chill in freezer)

 

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]]> http://recipesandafork.com/2011/08/19/chocolate-caramel-truffles/feed/ 0 Rich Hot Chocolate http://recipesandafork.com/2011/07/24/rich-hot-chocolate/?utm_source=rss&utm_medium=rss&utm_campaign=rich-hot-chocolate http://recipesandafork.com/2011/07/24/rich-hot-chocolate/#comments Mon, 25 Jul 2011 03:06:27 +0000 Recipes and a Fork http://recipesandafork.com/?p=2173 The Intense Chocolate Concoction. Let chocolate take the lead in a cup of hot chocolate.  With less milk, fat and creaminess, the chocolate is truly the star in a cup of Rich Hot Chocolate.  Rich Hot Chocolate is a simple … Continue reading →]]>


The Intense Chocolate Concoction.

Let chocolate take the lead in a cup of hot chocolate.  With less milk, fat and creaminess, the chocolate is truly the star in a cup of Rich Hot Chocolate.  Rich Hot Chocolate is a simple recipe for the chocolate lover and can be prepared in minutes.  This drink is a dessert in itself.  Rich Hot Chocolate brings a smile after each sip.   Make this decadence in a cup today.

Rich Hot Chocolate topped with Nutmeg

Bittersweet Chocolate, Coarsely Chopped

Chocolate and Boiling Water in a Saucepan

Rich Hot Chocolate in a Saucepan

Rich Hot Chocolate

Author: Adapted from Bittersweet by Alice Medrich Prep time: 5 mins Total time: 5 mins

Serves: 6 to 8

Ingredients
  • 6 oz bittersweet chocolate, coarsely chopped
  • 1 ½ cups boiling water
  • 1 ½ cups milk
  • Nutmeg (optional)
Instructions
  1. Place chocolate in a small saucepan over an oven range. Do not turn on the heat. Pour ¾ cup boiling water over the chocolate and stir until chocolate is melted and smooth. Stir in the remaining boiling water and milk over the chocolate mixture.
  2. Turn on the oven to medium heat and whisk the chocolate mixture continuously until hot but not boiling. If you do not have a whisk, use a fork.
  3. The hot chocolate should be served immediately; or set aside and re-heated. Just be sure to whisk it again over medium heat. To serve, ladle the hot chocolate into a cup. Optional: sprinkle a pinch of nutmeg onto the top of each cup.
Serving size: Approx. 1/2 cup Calories: 125 Fat: 7 g Saturated fat: 4 g Unsaturated fat: 3 g : 16 g Sugar: 14 g Fiber: 1 g Protein: 2 g Cholesterol: 2 mg

 

Notes: If you prefer to make your Rich Hot Chocolate creamier, add a dollop of whipped cream on top of each cup of hot chocolate (not stirred in).  Ingredient recommendation: use  72% dark chocolate.  Nutrition Note: The nutrition information above is based on the use of 1% milk.

 

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]]> http://recipesandafork.com/2011/07/24/rich-hot-chocolate/feed/ 0 Chocolate-Banana Ice Cream http://recipesandafork.com/2011/07/17/chocolate-banana-ice-cream/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-banana-ice-cream http://recipesandafork.com/2011/07/17/chocolate-banana-ice-cream/#comments Sun, 17 Jul 2011 05:21:52 +0000 Recipes and a Fork http://recipesandafork.com/?p=1943 The No-Ice Cream Machine Freeze. So you don’t have an ice cream maker?  No need to fret.  The homemade Chocolate-Banana Ice Cream is just for you.  With a generous amount of booze, Chocolate-Banana Ice Cream can be made in a … Continue reading →]]>


The No-Ice Cream Machine Freeze.

So you don’t have an ice cream maker?  No need to fret.  The homemade Chocolate-Banana Ice Cream is just for you.  With a generous amount of booze, Chocolate-Banana Ice Cream can be made in a cinch.  Creamy and rich, this ice cream is extra special with fresh banana slices.  Get your blender out and make this frozen treat today.

Chocolate-Banana Ice Cream and Ice Cream Scoop in Shallow Container

Chopped Chocolate and Banana Chunks [left] and Melted Chocolate Mixture in Bowl [right]

Blended Ice Cream Mixture [left] and Frozen Ice Cream in Shallow Container [right]

 

Chocolate-Banana Ice Cream

Author: Adapted from Ready for Dessert, David Lebovitz Serves: Yields approximately 3 cups

Ingredients
  • 6 oz bittersweet or semisweet chocolate, chopped
  • 1 cup plus 2 tbsp whole milk
  • 1 cup plus 2 tbsp Irish Cream liqueur, such as Bailey’s Irish Cream or Caroline’s Irish Cream
  • 3 very ripe medium bananas, plus 1-2 bananas for topping (optional)
  • 3 tbsp dark rum
Instructions
  1. Peel 3 bananas and cut them into chunks. Set the chunks aside.
  2. Combine chocolate and milk in a small heatproof bowl. Set the bowl over a small saucepan of simmering water. Do not allow the water to touch the bowl. Once the chocolate begins to melt, stir the mixture occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
  3. Pour the Irish cream liqueur into a blender (or food processor, if you have one). Add the banana chunks, rum, and melted chocolate mixture over the liqueur. Puree the ingredients until the mixture is smooth.
  4. Carefully pour the mixture into a shallow container that has a fitted cover. Seal the container with the cover. Place the container in the freezer for at least 8 hours or until the mixture is solid enough to scoop.
  5. Optional: Prior to scooping the ice cream into bowls, peel 1-2 bananas and cut into thin slices for the topping. Serve and remember this ice cream is not for the kiddies!
Serving size: 1/2 cup Calories: 375 Fat: 18 g Saturated fat: 6 g Unsaturated fat: 3 g : 41 g Sugar: 25 g Fiber: 3 g Protein: 4 g Cholesterol: 4 mg

 

Notes: In order to prevent the ice cream from freezing too hard, a generous amount of alcohol is required for this recipe.  Also for a low-fat ice cream, you can also use 1% or 2% milk instead of whole milk.

Note: There is an email link embedded within this post, please visit this post to email it.
]]> http://recipesandafork.com/2011/07/17/chocolate-banana-ice-cream/feed/ 2 Mixed-Berry Chocolate-Toffee Bites http://recipesandafork.com/2011/07/04/mixed-berry-chocolate-toffee-bites/?utm_source=rss&utm_medium=rss&utm_campaign=mixed-berry-chocolate-toffee-bites http://recipesandafork.com/2011/07/04/mixed-berry-chocolate-toffee-bites/#comments Mon, 04 Jul 2011 07:36:38 +0000 Recipes and a Fork http://recipesandafork.com/?p=1704 The Lovely Berry Bite. Raspberries, blueberries, blackberries – oh my!  Summer’s pop-in-your-mouth delights sing well with chocolate and toffee bits in these confections.  The Mixed-Berry Chocolate-Toffee Bite is the sweetness after dinner and the balance to a cup of coffee. … Continue reading →]]>


The Lovely Berry Bite.

Raspberries, blueberries, blackberries – oh my!  Summer’s pop-in-your-mouth delights sing well with chocolate and toffee bits in these confections.  The Mixed-Berry Chocolate-Toffee Bite is the sweetness after dinner and the balance to a cup of coffee.  Sprinkles of zest add another note of flavor and makes them even more pleasing to the eye.  No need for baking.  It just takes a quick hand to top melted chocolate for the wonderful Mixed-Berry Chocolate-Toffee Bites.

The Ingredients

Chopped Chocolate, Toffee Bits, and Orange Zest

Chocolate Rounds on Chilled Sheet

 

 

Mixed-Berry Chocolate-Toffee Bites

Author: Adapted from Bon Appetit, August 2008 Serves: Yields approx. 25 bites

Ingredients
  • 2 cups of mixed berries, including raspberries, blueberries and blackberries
  • 1 1/2 tsp zest of an orange, divided between 1 tsp and 1/2 tsp (optional)
  • 3 oz chocolate covered toffee (or two 1.4oz Heath or Skor bars), chopped into 1/4″ pieces
  • 6 oz bittersweet chocolate, chopped
Instructions
  1. Line a large baking sheet with foil. Place the lined sheet in the freezer.
  2. Melt the chopped chocolate in a small bowl set over a saucepan or pot of simmering water. Be sure the bowl does not touch the water. Allow the chocolate to sit undisturbed until it begins to melt, then stir the chocolate until it is smooth. Remove the bowl from over the water. Optional: Stir in 1 tsp orange zest into the melted chocolate. Otherwise set aside the zest to top each bite.
  3. To assemble the bites, make sure the berries, zest and chocolate toffee pieces are close by as you will have to work quickly. Remove the lined sheet from the freezer. Pour 1 teaspoonful of the melted chocolate onto the sheet 1” apart to create a round. The chilled baking sheet will create a base for the chocolate round so do not spread the chocolate. Place at least 1 berry and 1 chocolate toffee bit on each melted top of a round. Sprinkle the zest on top of each round. Place baking sheet into a refrigerator for 15-20 minutes to allow the chocolate to set completely.
  4. Remove chilled sheet from the refrigerator.  Make sure your hands are cold and carefully remove bites from foil. The bites can be removed by using one hand to lift each bite and the other hand to peel the foil from the bite in the opposite direction. Place on a plate or serving tray and enjoy!
Serving size: 2 bites Calories: 120 Fat: 6 g Saturated fat: 4 g Unsaturated fat: 2 g : 16 g Sugar: 13 g Fiber: 2 g Protein: 1 g Cholesterol: 1 mg
Note: There is an email link embedded within this post, please visit this post to email it.
]]> http://recipesandafork.com/2011/07/04/mixed-berry-chocolate-toffee-bites/feed/ 0 World Peace Cookies http://recipesandafork.com/2011/06/29/world-peace-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=world-peace-cookies http://recipesandafork.com/2011/06/29/world-peace-cookies/#comments Wed, 29 Jun 2011 07:59:01 +0000 Recipes and a Fork http://recipesandafork.com/?p=1283 The Dark Chocolate Lover’s Cookie. Can world peace be achieved?  The richness in these chocolate sable World Peace Cookies may very well make this happen.  They are perfectly buttery with a sandy texture and divine bits of bittersweet chocolate.  World … Continue reading →]]>


The Dark Chocolate Lover’s Cookie.

Can world peace be achieved?  The richness in these chocolate sable World Peace Cookies may very well make this happen.  They are perfectly buttery with a sandy texture and divine bits of bittersweet chocolate.  World Peace Cookies are fantastic with a tall glass of milk.  Served warm, these cookies are like melt-in-your-mouth heaven; served at room temperature, the texture of these crumbly cookies offer a nice contrast to its chocolate bits.  Dorie Greenspan’s recipe is excellent and simply perfect.  For those of you who may not have a stand mixer or a hand mixer (or just don’t want to clean another appliance), try this recipe with a fork.  One bite of these cookies and you will not stop.

World Peace Cookies

Mixture and Fork: Butter and Sugars  [left] and Moist Clumps [right]

 

 

Cookie Dough, Dvided

Sliced Rounds on Cutting Board

World Peace Cookies, one more time (now make them today!)

 

World Peace Cookies

Author: Adapted for the simple kitchen from Baking: From My Home to Yours by THE Dorie Greenspan Serves: Yields approximately 36 cookies

Ingredients
  • 1 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1 stick plus 3 tbsp (11 tbsp) unsalted butter, chopped and at room temperature
  • 2/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 5 oz bittersweet chocolate, chopped into chips
Instructions
  1. Sift flour, cocoa powder and baking soda.  If you do not have a flour sifter, place the ingredients in a bowl and mix thoroughly.
  2. In a separate bowl, mix butter with a fork until soft and creamy. Add granulated sugar, brown sugar, salt and vanilla. Mix until incorporated with butter.
  3. Add dry mixture and mix until it disappears into the dough and moist clumps form. For the best texture, work the dough as little as possible once the dry mixture is added.
  4. Fold in chocolate to incorporate until dough forms.
  5. Divide dough into 2 equal parts and place onto a work surface. Shape each dough into 1 1/2″ diameter logs. Make sure that each log is tightly rolled and compact. Wrap each log in plastic wrap. Chill in refrigerator for at least 1 hour.
  6. Place oven rack in the center and preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. (If you only have 1 baking sheet, just leave one log in the refrigerator until the first batch of cookies are baked.)
  7. Remove logs from refrigerator and unwrap plastic wrap. Place logs on a cutting board. Using a sharp and sturdy knife, cut logs into 1/2″ thick slices. If slices break apart, use your hands to tighten and reshape them into rounds.
  8. Arrange rounds onto lined baking sheet 1″ apart. Bake cookies one sheet at a time for 12 minutes. Cookies will not look like they are cooked nor will they be firm. But that’s how they are suppose to look as the tops may begin to barely crack. Remove the cookies from the oven and allow to set and cool on the baking sheet. The cookies can be served warm or at room temperature. If you serve the cookies warm, be careful not to remove them too early from the baking sheet otherwise they will fall apart. Yes, a little restraint is required but it’s worth it!
Serving size: 2 cookies Calories: 178 Fat: 10 g Saturated fat: 6 g Unsaturated fat: 4 g : 26 g Sugar: 18 g Fiber: 1 g Protein: 1 g Cholesterol: 19 mg

 

Notes: This recipe is adapted for basic utensils (i.e. fork and bowls) and excludes the use of a stand mixer or hand mixer.  Also the logs can be refrigerated for up to 3 days or frozen for up to 2 months.  If frozen, just slice then bake rounds for an additional 1-2 minutes.  Ingredient Recommendation: 72% dark chocolate is wonderful for the chocolate bits in these cookies.  Storage Tip: Packed airtight these cookies will keep at room temperature for up to 3 days; and frozen for up to 2 months.

Note: There is an email link embedded within this post, please visit this post to email it.
]]> http://recipesandafork.com/2011/06/29/world-peace-cookies/feed/ 0 Date, Walnut and Chocolate Chip Oatmeal Cookies http://recipesandafork.com/2011/06/21/date-walnut-and-chocolate-chip-oatmeal-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=date-walnut-and-chocolate-chip-oatmeal-cookies http://recipesandafork.com/2011/06/21/date-walnut-and-chocolate-chip-oatmeal-cookies/#comments Tue, 21 Jun 2011 22:31:46 +0000 Recipes and a Fork http://recipesandafork.com/?p=458 Dates are ancient history’s fruit.  It stood the test of time and also stands well in a cookie.  The Date, Walnut and Chocolate Chip Oatmeal Cookie is a variation on the traditional oatmeal cookie.  It’s chewy with just enough sweetness … Continue reading →]]>


Dates are ancient history’s fruit.  It stood the test of time and also stands well in a cookie.  The Date, Walnut and Chocolate Chip Oatmeal Cookie is a variation on the traditional oatmeal cookie.  It’s chewy with just enough sweetness in one bite.  The added bonus: this one-bowl cookie recipe makes clean-up a cinch.  Take it to a book club, pack it up for a day hike, or keep it in the house for the every day cookie.

 

 

 

 

 

 

 

 

Mellting Butter [left] and Brown Sugar on Melted Butter [ right]

 

 

Egg and Vanilla on Butter Mixture

Flour, Baking, Soda and Salt on Egg Mixture [left] and Flour and Egg Mixture [right]

Cookie Dough

Cookie Dough on Baking Sheet [left] and Date, Walnut and Chocolate Chip Cookie [right]

Date, Walnut and Chocolate Chip Cookies

The Twist on the Chewy Oatmeal Cookie

Adapted, generously, from Gourmet, December 1998

Yields 38-40 cookies

Ingredients

  • 1/2 cup dates

  • 1/2 cup unsalted butter, cut into pieces

  • 1/2 cup brown sugar

  • 2/3 cup all-purpose flour

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1 egg

  • 1 tsp vanilla

  • 1 1/2 cup quick oats

  • 1/2 cup walnuts

  • 1/3 cup semisweet chocolate chips

Directions

1.  Preheat oven to 350 degrees

2.  Chop dates until the largest pieces are no larger than the size of a raisins.

3.  Melt butter in a medium saucepan over medium heat.  Swirl the pan until the butter is completely melted.

4.  Remove pan from heat.  Using a fork, stir in brown sugar until it is smooth.  Whisk in egg and vanilla into butter mixture. Mix in flour, salt, and baking soda until incorporated into egg mixture.  Fold in oats, dates, walnuts and chocolate chips until dough forms.

5. Using a mini ice cream or cookie scooper, place each cookie dough onto baking sheet. Flatten tops of each with the back of the scooper.

6. Bake for 15-18 minutes or until golden. 

Optional: For 1 less dish to clean, line baking sheet with foil before placing dough on the sheet.  The foil can then be used to wrap up cookies for your friends and family to take on to-go.

Storage: Store cookies in an air-tight container for up to one week (of course, that’s if they last that long!).

 

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