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Sweet Somethings Chocolate Recipes


Baked Mocha Doughnuts with Chocolate Coffee Icing Makes 18-20 doughnuts

Doughnut

2 cups (500 ml) 1/2 cup (125 ml) 1 tsp (5 ml) 3/4 tsp (7 ml) 1/2 cup (125 ml) 1/2 cup (125 ml) 1 cup (250 ml) 2 1/2 cup (125 ml) 2 tsp (10 ml) 1 cup (250 ml)

Icing

1 cup (250 ml) 1 cup (250 ml) 2 tbsp (30 ml) 2 tsp (10 ml) 1/4 tsp (1 ml)

Garnish

Selection unbleached all purpose flour Selection cocoa powder Selection baking soda kosher salt 2% milk Irresistibles Colombian coffee, strong brewed dark brown sugar Selection large eggs, at room temperature Selection pure olive oil Irresistibles pure vanilla extract Irresistibles 72% dark chocolate, chopped

Irresistibles 72% dark chocolate, chopped 35% cream Irresistibles Colombian coffee, strong brewed Irresistibles pure vanilla extract kosher salt

sprinkles, silver or gold decorative balls

Method

_ Preheat oven to 350 degrees _ Lightly grease the doughnut pan(s) _ In a large bowl, whisk the flour, cocoa powder, salt and baking soda together _ In a smaller bowl, whisk the eggs, milk, vanilla, brown sugar, and olive oil _ A dd the wet ingredients to the dry ingredients, and stir until the mixture well combined _ F old in the chopped chocolate _ G ently spoon the batter into the doughnut pan(s), filling each one 1/2-3/4 full _ B ake for 8 min. and let cool for about 5 min. _ G ently remove the warm doughnuts and let cool completely _ M eanwhile make the icing _ In a medium bowl over a pot with simmering water, melt the chocolate until just melted _ C ombine the milk, vanilla and coffee together, and whisk into melted chocolate _ S eason with the salt _ L et the chocolate mixture rest for 10 min. until it is the consistency of icing _ D ip the tops of the doughnuts into the icing _ S prinkle with decorative toppings if using




Chocolate Dutch Baby Serves 4

Ingredients

3 tbsp (45 ml) 3 1 tbsp (15 ml) 3/4 cup (185 ml) 1 1/2 tsp (7 ml) 2 tsp (10 ml) 1/4 cup (60 ml) 1/4 cup (60 ml) 1/2 cup (125 ml) 1/2 (125 ml) 1/2 cup (125 ml) 1-2 tbsp (15-30 ml)

unsalted butter, melted in cast iron frying pan eggs granulated sugar whole milk pure vanilla extract finely ground coffee beans finely chopped dark chocolate cocoa powder all purpose flour cup dulce de leche blackberries grated dark chocolate or cocoa powder

Method

_ Preheat oven to 450 degrees _ M elt butter in 9 in. cast iron frying pan until butter has turned a lightly browned colour _ M eanwhile add all ingredients to a blender starting with the liquid ingredients, followed by the dry ingredients _ B lend until well blended for about 1-2 min. _ R emove pan from oven with oven mitt, measure out 1 cup of batter and add to pan _ B ake for 15 min. _ R emove pan from oven with oven mitt, scatter the blackberries, drizzle with the dulce de leche and sprinkle the grated chocolate or cocoa powder over top _ S erve immediately


Vegan Chocolate Cake with Coconut Milk Ganache Makes two 8 in. or 9 in. cakes

Chocolate cake 2 cups (500 ml) 2 tsp (10 ml) 1 tsp (5 ml) 1 tsp (5 ml) 3/4 cup (185 ml) 1 tsp (5 ml)

all purpose flour baking soda baking powder kosher salt cocoa powder instant espresso or instant coffee (optional) 1 1/2 cups (375 ml) granulated sugar 1/2 cup (125 ml) canola or other neutral tasting oil like avocado or melted and cooled coconut oil 2 tsp (10 ml) pure vanilla extract 1 cup (250 ml) water, boiled hot 1 tbsp (15 ml) apple cider vinegar 1 cup (250 ml) unsweetened almond or coconut milk

Chocolate ganache filling 1 can (400 ml) 2-2 1/2 cups (500 ml-625 ml) 350g (2 cups /500 ml) 1/2 tsp (2 ml) 1/2 tsp (2 ml) 1/2 tsp (2 ml)

full fat coconut cream icing sugar, sifted dark chocolate, finely chopped pure vanilla extract kosher salt instant espresso or instant coffee (optional)

Chocolate ganache 1 cup (250 ml) 1 cup (250 ml) 1 tsp (5 ml)

Garnish (option)

dark chocolate, finely chopped full fat coconut cream, warmed pure vanilla extract

Chocolate curls, store bought or home made

Method

_ P repare the baking pans by greasing them with a little bit of oil, and line the bottoms of the pans with circles of parchment paper cut to fit the base of the pans. Lightly dust the pans with flour and set aside. _ P reheat the oven to 350 degrees _ In a large bowl, whisk all the dry ingredients: flour, salt, cocoa powder, sugar, baking soda and baking powder (and instant espresso if using) until well combined. _ In another smaller bowl, whisk together the milk, apple cider vinegar, vanilla extract and oil. _ W ith a mixing spoon, or by using a hand mixer, slowly add the wet mixture to the dry ingredients. _ S lowly add the boiled hot water and keep mixing together until the batter is homogeneous. _ D ivide the batter evenly between the two prepared cake pans. _ B ake for 30-35 min or until a toothpick comes out clean. _ L et the cakes cool for 10-15 min or until cool to the touch, then carefully remove from the pans to let cool completely. Set aside. _ M eanwhile prepare the ganache filling. _ In a medium pot, over low medium heat, heat the coconut cream until fully melted and simmering but not boiling. _ P lace the chopped chocolate in a large bowl, and pour the heated coconut cream over top. _ L et the mixture sit for a few minutes to allow the chocolate to start to melt, then whisk vigorously 1-2 minutes to combine the two.

_ It should come sauce. _ A dd the vanilla espresso if usin sugar. _ W ith a mixing s low speed, mix almost been in remaining icing _ M ix again on lo combined. _ S et aside for an seems thin, add sugar, and whis _ W hen cakes are when the consi seems thick an be assembled. _ S pread the cho the top of the b much ganache _ P lace the top la bottom layer. _ You can use the ganache icing f make the choc _ To make the ch the coconut cre boiling. _ P our the heated finely chopped _ L et sit until the add the vanilla thick glossy cho _ S poon the choc cake layer, and top of the cake _ S et aside to all 15-20 min. _ Top with choco


together like a chocolate

a extract, salt, the instant ng, and half of the icing

spoon or hand mixture on until the icing sugar has ncorporated, then add the g sugar. ow speed until thoroughly

n hour to set, if the mixture d 1/2 cup (125ml) more icing sk vigorously again. e completely cooled and istency of the ganache nd spreadable, the cake can

ocolate ganache filling on bottom cake layer using as e filling as desired. ayer on top of the iced

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d coconut cream over the chocolate. e chocolate begins to melt, a then whisk until it is like a ocolate sauce. colate ganache on the top spread until it covers the e. ow the ganache to set for

olate curls if using.

Notes

_ D ouble the recipe for making a 3 or 4 layer cake. _ K eep the original recipe for the chocolate ganache for the top. _ C akes and chocolate ganache filling may be made ahead of time. _ T he cakes can be baked, wrapped well in plastic overnight or kept in the freezer. _ T haw before using if frozen. _ G anache filling can be made and stored in an airtight container in the fridge. Bring up to room temperature before using, and stir well to make sure the consistency is right for spreading. _ A dd a little unsweetened almond milk if too thick or add a bit more icing sugar if too thin.


Tahin

Makes 24 sand

Dough

2 cup (500 ml)

1 cup (250 ml) 3/4 tsp (3 ml) 1/2 tsp (2 ml) 1/4 tsp (1 ml) 1/2 cup (125 ml) 3/4 cup (185 g) 1/2 cup ((125 ml) 1 1/2 tsp (7 ml)

Tahini filling

1/2 cup (125 ml) 1/4 cup (60 ml) 1 1/2 cup (375 ml) 2 tsp (10 ml) 1/2 tsp (2 ml) 1/2 tsp (2 ml)

Black tahini fillin 1/2 cup (125 ml) 1/4 cup (60 ml) 1 1/2 cup (375 ml) 1/2 cup (125 ml) 2 tsp (10 ml) 1/2 tsp (2 ml) 1/2 tsp (2 ml)


ni Oreos

dwich cookies

all purpose flour (or a gluten-free one to one ratio flour mix) Dutch cocoa powder kosher salt baking powder baking soda granulated sugar butter, softened tahini pure vanilla extract

softened butter tahini icing sugar pure vanilla extract fresh lemon juice kosher salt

ng

butter, softened black tahini icing sugar Dutch cocoa powder pure vanilla extract fresh lemon juice kosher salt

Method: Dough

_ U sing a stand mixer or a hand mixer on medium speed, cream together the softened butter, tahini, and sugar for 4 min. or until mixture is light in colour and fluffy in texture _ S crape down the side of the bowl, add the vanilla and mix in well _ In a small bowl, whisk the flour, dutch cocoa powder, baking powder, baking soda and salt together _ A dd the flour mixture to the butter mixture, and on low speed, beat in slowly until the dry and the wet are just well combined _ D ivide the dough into two, and place each one on a large piece of plastic wrap _ U sing the plastic wrap, make each dough into a flattened disc and wrap well with the plastic wrap _ P lace in the fridge for at least one hour or overnight

Method: White tahini icing

_ U sing a stand mixer or a hand mixer on medium speed , cream together the softened butter, tahini, lemon juice and vanilla. Slowly add the icing sugar and salt; cream for 4 min. or until mixture is light in colour, fluffy in texture and well combined _ Transfer to small bow with cover to fridge and set aside until read to use _ R emove from fridge an hour before using to allow the icing to come up to room temperature and give it a good stir before filling cookies

Method: Black tahini Icing

_ U sing a stand mixer or a hand mixer on medium speed, cream together the softened butter, tahini, lemon juice and vanilla. Mix the cocoa powder, salt and icing sugar together and slowly add the cocoa mixture to the butter mixture

_ C ream for 4 min. or until mixture is light in colour, fluffy in texture and well combined _ Transfer to small bow with cover to fridge and set aside until read to use _ R emove from fridge an hour before using to allow the icing to come up to room temperature and give it a good stir before filling cookies

Method

_ P reheat oven to 325 degrees F _ R emove one dough disc from the fridge, and unwrap the plastic wrap. _ Transfer to a large piece of parchment paper, and cover with another _ U sing a rolling pin, roll out the cookie dough to 1/4 in. thick _ U sing a cookie cutter shape, cut into 2 in. circles or squares, and using a knife or a small spatula, transfer the cut cookies to a parchment lined baking tray _ G ather gently the dough leftover from the cutouts into another disc, and re-roll between the two pieces of parchment paper _ P lace 10-12 cookies on the lined baking tray, at least 1 1/2 in. apart, and bake for 1820 min. or until dry to the touch _ G ently slide the parchment off the baking sheet onto a cooing rack and let cool completely before moving. They will be fragile _ E ach oreo requires two cookies, bake off as many needed, keeping the remaining cookie dough covered in plastic wrap in the fridge _ W hile one tray of cookies is baking, keep another tray of prepared cookies to go in the fridge. As soon as one tray is baked, place the chilled tray into the oven _ D on’t place raw cut out cookies on a warm baking sheet, always use a room temperature or chilled baking sheet for best results


Holiday Brownies Makes 16-20 brownies

Ingredients

1/2 cup (125 ml) 1 cup (250 ml) 1/2 cup (125 ml) 1 tsp (5 ml)

unsalted butter, melted granulated white sugar dark brown sugar Selection artificial vanilla extract 2 Selection large eggs, at room temperature 3/4 cup (185 ml) Selection unbleached all purpose flour 1/2 cup (125 ml) Selection cocoa powder 1/2 tsp (2 ml) kosher salt 1/4 tsp (1 ml) baking soda 1/2 tsp (2 ml) instant coffee or espresso powder (optional) 1 bar (100 g) Irresistibles Swiss milk chocolate, coarsely chopped 1/2 cup (125 ml) candy cane, crushed

Garnish

2 tbsp (30 ml) crushed candy cane

Method

_ P reheat the oven to 350 degrees _ G rease a 8�x8� pan with a little butter, and line with Selection parchment paper _ A dd the cooled melted butter to the sugar, and add the vanilla _ M ix all together with a wooden spoon, for 3 min or until butter and sugars have come together and a little fluffy _ A dd the eggs, one at time into the sugar and butter mixture _ C ombine the flour, cocoa powder, salt, baking soda (and instant coffee or espresso powder if using) _ A dd half of the flour mixture to the wet mixture, and mix until almost combined _ C lean down the sides of the bowl, add the remaining flour mixture, the chopped chocolate and crushed candy cane _ S tir until you just can no longer see the dry mixture, and it is a cohesive batter _ S prinkle the crushed candy cane on top and bake for 25 min or until centre is slightly puffed and still a little jiggly, and the edges are set _ L et cool completely before cutting




Double Chocolate Cookies Makes 16 cookies

Ingredients

½ cup (125 ml) 1 cup (250 ml)

almond or other nut butter pitted medjool dates, packed ¼ cup (60 ml) cocoa powder 3/4 tsp (3 ml) baking powder ¾ tsp (3 ml) baking soda ½ tsp (2 ml) kosher salt ¼ cup (60 ml) water 1 tsp (5 ml) vanilla extract ¼ cup (60 ml) cocoa nibs 1 ½ cup (375 ml) chopped dark chocolate (optional) Maldon or kosher sea salt

Method

_ P uree the dates, water, vanilla, cocoa powder, baking powder, baking soda, and salt in a food processor until completely smooth. Add the nut butter and combine until just smooth _ Transfer the dough from the food processor to a medium bowl, add the cocoa nibs, stir until cocoa nibs are equally distributed. Refrigerate for at least one hour or overnight _ P reheat oven to 375 degrees _ R oll the dough into 1 in. balls and place 2 in. apart on a parchment lined baking sheet _ P ress down to make them disc shaped, and with a fork dipped lightly in water, press the fork gently into the cookies to make a crosshatch pattern _ L ightly sprinkle with the Maldon or sea salt _ B ake the cookies for 10 min, let rest for 1-2 min. and transfer them to a cooling rack until completely cooled _ L ine a baking tray with parchment paper _ M elt the chocolate in a bowl over a small pot of barely simmering water. The bowl should fit on the top of the pot _ H eat the chocolate until just warm--should be close to body temperature _ D ip each cookie halfway into the chocolate, and wipe off excessive chocolate off the bottom of the cookie, and place on the parchment lined baking tray _ S tir the chocolate occasionally when dipping the cookies _ S prinkle the cookies with a bit more salt if desired _ W hen finished dipping the cookies, place the baking tray in the fridge for 5-10 min to set the chocolate _ O nce chocolate has set, remove from fridge, and transfer the cookies into an airtight container


Double Chocolate and Orange Brownies Makes 16-20 brownies

Ingredients

1/2 c (125 ml) 1 1/2 c (375 ml) 1 tsp (5 ml) 2 3/4 cup (185 ml) 1/2 cup (125 ml) 1/2 tsp (2 ml) 1/4 tsp (1 ml) 1/2 tsp (2 ml) 1 bar (100 g)

1 bar (100 g)

2 tsp (10 ml)

unsalted butter, melted granulated white sugar Selections artificial vanilla extract eggs, at room temperature Selection unbleached all purpose flour Selection cocoa powder kosher salt baking soda instant coffee or espresso powder (optional) Irresistables desserts Brownie in the centre chocolate bar, coarsely chopped Irresistables Finesse Almond and orange dark chocolate bar, coarsely chopped orange zest, finely zested (optional)

Method

_ P reheat the oven to 350 degrees _ B utter a 8 in. x 8 in. pan with a little butter, and line with Selection parchment paper _ A dd the cooled melted butter to the sugar, and add the vanilla extract _ M ix by hand with a wooden spoon, for 3 min. or until butter and sugar have come together and a little fluffy _ A dd one egg, one at time into the sugar/butter mixture _ C ombine the flour, the cocoa powder, salt, baking soda (and instant coffee or espresso powder if using) _ A dd half of the dry mixture to the wet mixture, and mix slowly until almost combined _ C lean down the sides of the bowl, add the remaining flour mixture, and the chocolate (and orange zest, if using) and stir until you just can no longer see the dry mixture, and it is a cohesive batter _ B ake for 25 min. or until centre is slightly puffed and still a little jiggly, and the edges are set _ L et cool completely before cutting


Hot Chocolate Makes 1 drink

Ingredients

1 cup (250 ml)

1 tsp (5 ml) 1 tbsp (15 ml) 1/4 cup (60 ml)

2% milk or unsweetened almond, soy or coconut milk Irresistibles pure vanilla extract Irresistibles organic hazelnut chocolate spread Irresistibles 45% dark chocolate, finely chopped

Method

_ In a small pot over medium heat, warm the milk with the vanilla until milk is hot and simmering but not boiling _ W hisk occasionally to prevent from burning to the bottom of the pot _ A dd the hazelnut chocolate, and the chopped chocolate to the warmed milk and whisk together until well combined, creamy and foamy _ P our into cup and serve immediately _ Top with marshmallows if desired


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