Rum Balls


3/4 cup crumbs of plain genoise (see recipe below)
1/4 cup powdered sugar
1/4 cup ground almonds
2 teaspoons dark rum
1 teaspoon lemon juice
1-1/2 oz semisweet chocolate, chopped
2 tablespoons whipping cream
chocolate sprinkles to decorate


1/3 cup powdered sugar
2 tablespoons butter, chopped
1 oz semisweet chocolate, grated
2 teaspoons dark rum
warm water


  1. In a medium bowl, combine cake crumbs, sugar, almonds, rum and lemon juice.
  2. Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water.
  3. Add to rum mixture with sufficient cream for mixture to hold together when pressed between fingers.
  4. Form teaspoonfuls of mixture into 18 small balls. Refrigerate on a baking sheet 4 hours or until firm.
  5. To make icing, combine and warm sugar, butter, chocolate and rum in a small saucepan. When chocolate and butter softens, add a tablespoon of water.
  6. Warm again and add sufficient water to liquify.
  7. To coat rum balls, insert a poultry skewer in center of a rum ball. Tilt pan of icing and dip each ball. Let excess drip.
  8. To decorate, roll in chocolate sprinkles to coat completely. Refrigerate in a covered container with waxed paper between layers up to 10 days.

Makes 18 rum balls.

Plain Genoise

3 eggs
1/2 cup superfine sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
2 tablespoons butter, melted and cooled


  1. Preheat oven to 350ºF (180ºC). Grease and flour bottom and sides of a 14″ x 10″ baking pan. Shake out excess flour.
  2. Combine eggs and sugar in a medium mixing bowl.
  3. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted.
  4. Remove from heat and add vanilla. Continue beating until mixture is almost cool.
  5. Fold flour into egg and sugar mixture. Mix in butter.
  6. Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top.
  7. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.

Source: Chocolates & Petits Fours


Chocolate Soufflé


unsalted butter, for greasing
4 ounces semisweet chocolate, coarsely chopped
2 teaspoon dark rum (optional)
2 tablespoons creme fraiche
4 eggs, separated, plus 2 egg whites
pinch of salt
confectioners’ sugar, for dusting


  1. Preheat the oven to 400°F. Grease six ramekin dishes.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Stir in the rum, if using. Remove from the heat and add the creme fraiche, then the egg yolks.
  3. In a large, clean, dry bowl, whisk all the egg whites and the salt to soft peaks.
  4. Fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites.
  5. Fill the prepared ramekins to the top with the batter, then clean the rims using your finger and thumb. Place on a baking sheet and bake in the oven for 10-12 minutes, or until nicely risen. Dust with confectioners’ sugar and serve immediately.

Makes 6 servings.

Source: Chocolat

Moist and Chewy Lightened Double-dark-chocolate Brownies


Cooking spray
3 ounces 60% dark chocolate
1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/4 cup nonfat vanilla Greek yogurt
2 large eggs
1 teaspoon instant coffee powder
1 teaspoon vanilla extract
1/4 cup mini dark chocolate chips


  1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking dish with cooking spray and set it aside.
  2. Coarsely chop the dark chocolate. Place the chocolate and the butter in the top of a double boiler set over simmering water, and slowly melt, stirring until completely combined, about 5 minutes. Remove from the heat and set aside to cool for at least 5 minutes.
  3. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir gently to combine.
  4. In a separate medium bowl, whisk together the sugar and yogurt. Add the eggs, one at a time, whisking until each one is completely incorporated. Stir in the instant coffee powder and the vanilla extract. Slowly add the melted chocolate mixture, stirring until completely combined.
  5. Add the dry ingredients to the wet and fold gently until combined. Fold in the chocolate chips.
  6. Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
  7. Gently tap the dish against the counter several times to remove any air bubbles. Place the dish in the oven and bake until a toothpick inserted into the center comes out clean, about 22 minutes.
  8. Remove the baking dish from the oven and allow the brownies to cool for about 10 minutes; then cut into 2-inch squares and serve.

Makes 16 (2-inch square) brownies.

Source: The Greek Yogurt Kitchen

Quinoa Crepes Topped with Bananas and Chocolate Sauce


1/3 cup quinoa flour
2 Tbsp unsweetened cocoa powder
1 Tbsp white sugar
3 large eggs
1 Tbsp salted butter, melted
1/3 cup 1% or 2% milk
2/3 cup plain yogurt
2 Tbsp brown sugar
1/2 tsp pure vanilla extract
4 bananas, sliced
chocolate sauce


  1. Combine the quinoa flour, cocoa and white sugar in a medium bowl, mixing well.
  2. Whisk in the eggs, then the melted butter, mixing gently.
  3. Slowly add the milk, blending until smooth.
  4. Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 3 Tbsp (45 mL) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done (you will have about 8 crepes).
  5. In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 3 Tbsp of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve immediately.

Makes 4 servings.

Source: Quinoz 365

French-style Dessert with Meringues, Chestnut Puree and Whipped Cream


2 egg whites
pinch of creamn of tartar
1/2 cup caster sugar
1/2 tsp vanilla essence
chocolate shavings, to decorate

Chestnut Cream

1/3 cup caster sugar
1/2 cup water
1 (1 1b) can unsweetened chestnut puree
1 tsp vanilla essence
1-1/2 cups double cream

Chocolate Sauce

8 oz plain chocolate, chopped
3/4 cup whipping cream
2 tbsp rum or brandy (optional)


  1. Preheat the oven to 140°C/275°F. Line a baking sheet with non-stick baking paper. Use a small plate to outline six 3-1/2-inch circles and turn the paper over (so the meringue does not touch the pencil marks).
  2. In a clean greasefree bowl, using an electric mixer, beat the egg whites slowly until frothy. Add the cream of tartar, then increase the speed and continue beating until they form soft peaks. Gradually sprinkle over the sugar, 2 tbsp at a time, and continue beating until the whites are stiff and glossy.
  3. Beat in the vanilla essence.
  4. To make the chestnut cream, place the sugar and water in a small saucepan over a medium-high heat and bring to the boil, stirring until the sugar dissolves. Boil for about 5 minutes, then remove the pan from the heat and set aside to cool.
  5. Put the chestnut puree in a food processor fitted with the metal blade and process until smooth. With the machine running, slowly add the sugar syrup in a thin stream until the chestnut puree is soft, but still holds its shape (you may not need all the syrup). Add the vanilla essence and process again then spoon into a medium bowl.
  6. Spoon the chestnut cream into a piping bag fitted with a large star nozzle. Pipe a mound of chestnut cream in a swirl on to each meringue then pipe or spoon the remaining cream on top of the chestnut cream to resemble a mountain peak. Chill until ready to serve.
  7. To make the chocolate sauce, heat the chocolate and cream in a small saucepan over a medium-low heat stirring frequently. Remove the pan from the heat and stir in the rum or brandy, if using. Set aside to cool, stirring occasionally. (Do not chill or the sauce will set.)
  8. To serve, place each meringue on a plate and sprinkle with chocolate shavings. Serve the chocolate sauce separately.

Makes 6 servings.

Source: Taste of France