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Posts Tagged ‘Chocolate’

Molten Chocolate Cakes

Current Chocolate Molten Lava Cake

 

Guittard-chocolateIMG_0281-300x225These cakes are my latest downfall.  I discovered that you don’t have to use them right away to enjoy the smooth

exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want.  Wrap the rest and refrigerate or freeze.  When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds.  The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These  cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.

Luscious Gianduja Squares

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 Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover.  Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”

Creamy, Cooked Chocolate Mousse

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Chocolate that is smooth and rich in flavor is ideal for using in mousse.

You can use either milk or dark chocolate, but if you use milk, make certain that it is at least 35% cacao.

What’s special about this recipe is that it’s cooked.  Most mousses are not cooked, which can be a problem for anyone with a compromised immune system.  While cooking adds an extra step, you don’t need to be concerned about using eggs.

Dutch Baby Pancake with Chocolate Sauce

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Courtesy of Stephany Zonis

My mother made a variation of this baked pancake for Sunday morning breakfasts. There really isn’t much to it, but it somehow manages to rise dramatically as it bakes. I have improved the original recipe by adding a little sugar and lemon zest–and, of course, vanilla!

Nanaimo Bars

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Cookie? Cake? Extreme Candy Bar?
It’s hard to know how to define a Nanaimo bar with it’s cookie crust, icing filling and chocolatey topping, but whatever you call it and however you serve it, one thing’s for sure… It’s decadent and delicious!

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  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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