Double Chocolate Muffins

Ingredients

scant 1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
1/2 cup superfine sugar
6-1/2 oz white chocolate, broken into pieces
2 large eggs
1/3 cup sunflower oil or peanut oil
1 cup milk

Method

  1. Preheat the oven to 400°F/200°C. Linea 12-cup muffin pan with paper liners.
  2. Sift the flour, cocoa, baking powder, and cinnamon into a large mixing bowl.
  3. Stir in the sugar and 4-1/2 oz of the white chocolate.
  4. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
  5. Divide the batter evenly among the paper liners, filling each three-quarters full.
  6. Bake in the oven for 20 minutes, or until well risen and springy to the touch.
  7. Remove the muffins from the oven, let cool in the pan for 2 minutes, then remove and place them on a cooling rack to cool completely.
  8. Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of barely simmering water, and heat until melted. Spread over the top of the muffins. Let set, then dust the tops with a little cocoa and serve.

Makes 12 muffins.

Source: 100 Best Delicious Chocolate


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Austrian Pudding – Moor in a Shirt

Ingredients

4 slices bread, crusts removed
1/2 cup whipping cream
1/3 cup butter, softened
2 eggs
2 egg yolks
3/4 cup sifted confectioners’ sugar
1/4 cup ground toasted almonds
1/3 cup chocolate chips, melted
1/8 tsp almond extract

Method

  1. Break the bread into small pieces and place in a bowl.
  2. Pour the cream over the bread, then mix with a wooden spoon until cream is absorbed.
  3. Place the butter in the small mixer bowl and cream with the electric mixer for about 5 minutes or until light and creamy.
  4. Add the bread mixture and beat until light and fluffy.
  5. Combine the eggs and egg yolks and beat lightly with a fork.
  6. Add the eggs and sugar alternately to the bread mixture, a small amount at a time, beating well after each addition.
  7. Add the almonds, chocolate and almond extract and beat until well blended.
  8. Turn into a heavily buttered 1 to 1-1/2-quart pudding mold. Cover with buttered waxed paper and heavy-duty foil, then tie securely with string. Trim off excess paper and foil.
  9. Place on rack in steamer and pour boiling water just to bottom of rack. Cover with lid and steam for 2 hours.
  10. Remove from steamer and let rest for 2 minutes.
  11. Unmold onto serving dish and dust with additional confectioners’ sugar.
  12. Serve with whipped cream or a chocolate sauce, if desired.

Makes 4 servings.

Source: The Creative Cooking Course


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Pain au Chocolat

Ingredients

1 cup warm milk
1 teaspoon active dry yeast
1-1/4 sticks unsalted butter, plus extra for greasing
3 tablespoons granulated sugar
1 teaspoon salt
3-2/3 cups all-purpose flour, sifted, plus extra for dusting
8 ounces semi-sweet chocolate, broken into 12 lengths
1 egg, beaten

Method

  1. Put the milk, yeast, 1 tablespoon of the butter, the sugar, and salt into the bowl of a freestanding mixer fitted with a dough hook, then mix well. Gradually add the flour, mixing until the dough comes away from the side of the bowl. Place the dough in a lightly floured bowl and cover with plastic wrap or a damp dish towel. Let rise for 40 minutes at room temperature, or until the dough has almost doubled in volume.
  2. Using a rolling pin, lightly beat the remaining butter between two sheets of wax paper to a rectangle, 5 x 8 inches, and chill.
  3. When the dough has risen, punch it down to release the air, then turn out onto a floured surface. Roll out the dough to a rectangle, 8 x 16 inches.
  4. Remove the butter from the wax paper and place in the center of the dough. Fold the dough over the butter like an envelope, making sure none of the butter is exposed.
  5. Roll out the dough to an even rectangle, 8 x 20 inches. Fold the dough in thirds lengthwise, like a business letter. This completes the first turn. Rotate by 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out again to a neat rectangle, 8 x 20 inches, and repeat the folding process. This completes the second turn. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Repeat the process so that you end up with four turns in total, then chill for another 30 minutes.
  7. Roll out the dough on a floured surface to a 144-inch thick rectangle, 8 x 24 inches, then cut into six strips, about 4 x 8 inches.
  8. Place two strips of chocolate across the shorter length of a dough strip and roll up, enclosing the chocolate. Repeat with the remaining chocolate and dough strips.
  9. Place seam side down on a greased baking sheet and flatten them gently with your hand. Cover with plastic wrap and let rise at room temperature for 35-40 minutes.
  10. Preheat the oven to 350°F.
  11. Brush the pastries with the beaten egg and bake in the oven for 25-30 minutes, or until golden brown. Let cool before serving.

Makes 6 pieces.

Source: Chocolat


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Chocolate Chip Coffee Gelato

Ingredients

2 tbsp cornstarch
1/3 cup granulated sugar
3 tbsp unsweetened cocoa powder
1-1/2 tbsp instant coffee granules
1 tbsp vanilla
2 oz bittersweet chocolate, finely chopped, divided

Method

  1. In a small bowl, whisk 1/2 cup milk with cornstarch until smooth. Set aside.
  2. In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules.
  3. Whisk the cornstarch mixture to recombine. Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl. Let cool to room temperature.
  4. Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.

  5. Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
  6. Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.
  7. Serving suggestion: Sprinkle 2 tsp sliced almonds, chopped hazelnuts or chopped pecans over each serving.

Makes 4 servings.

Source: 125 Best Ice Cream Recipes


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Chocolate and Cabernet Pots

Ingredients

3/4 cup fruity Cabernet Sauvignon, preferably from California, Chile, or Australia
2 tablespoons sugar
7 oz plain dark chocolate (70 percent cocoa solids)
1-1/4 cups light cream
1 egg
a pinch of ground cinnamon

To Serve

2 teaspoons unsweetened cocoa, sifted
confectioners’ sugar (optional)
6 or 8 small pots, ramekins, or espresso coffee cups, 1/2 cup each

Method

  1. Put the wine and sugar in a saucepan and heat gently until the sugar has dissolved. Increase the heat very slightly and simmer gently until the wine has reduced by two-thirds to about 3 tablespoons, 20 to 25 minutes.
  2. Break the chocolate into squares, and put them in a blender. Blitz briefly to break them into small pieces.
  3. Put the cream in a saucepan and heat until almost boiling. Pour the hot cream over the chocolate in the blender, then add the hot, sweetened wine. Leave for a few seconds so the chocolate melts. Whizz briefly until the mixture is smooth.
  4. Add the egg and cinnamon and whizz again briefly to mix.
  5. Pour the mixture into 6 or 8 ramekins or espresso cups, then chill in the refrigerator for 3 to 4 hours. Remove the chocolate pots from the refrigerator 20 minutes before serving.
  6. To serve, sprinkle a thin layer of cocoa powder over the top of each pot, then sprinkle with a little sifted confectioners’ sugar, if liked.

Note: Unless pasteurized egg is used in the recipe, this dessert should not be served to the very old, frail, young children, pregnant women, or those with compromised immune systems.

Makes 6 to 8 servings.

Source: Cooking with Wine


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