dark delights
To my beautiful mother, whose love and support is unwavering, and to my father, who encouraged me to pursue design in the first place.
dark delights recipes celebrating
dark chocolate
compiled & designed by Klara Perez
“Nine out of ten people like chocolate. The tenth person always lies.� - John Q. Tullius
table of contents pastries and truffles 4 ice creams 16
drinkable treats 22
5
deep, dark brownies
13
decadent dark truffles
7
chocolate chip cookies
19
dark mocha ice cream
9
exquisite tiramisu
23
mexican hot cocoa
deep, dark brownies ¾ cup all-purpose flour 1 tablespoon cocoa powder ¼ teaspoon salt ½ cup unsalted butter ¾ teaspoon instant espresso powder 5 ounces dark chocolate, chopped ¾ cup granulated white sugar ¼ cup light brown sugar 3 large eggs, at room temperature 1 teaspoon vanilla extract ¾ cup dark chocolate chips Makes 15 brownies.
Recipe adapted from Baked
1. Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment. 2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside. 3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly. 4. Whisk eggs and vanilla into the chocolate mixture and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips. 5. Pour batter into prepared pan; smooth top with a buttered spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don’t over bake! Let cool completely. Cut into pieces and serve or store.
pastries and truffles
9
chocolate chip cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 sticks butter softened 3/4 cup packed brown sugar
1. Heat oven to 375째F. 2. In small bowl, combine flour, baking power, baking soda, cinnamon and salt; mix well. In large bowl, beat butter, sugars and vanilla with electric mixer until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chips, oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheets. 3. Bake 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets 2 minutes; remove to wire racks. Cool completely.
1/3 cup granulated sugar 1 1/2 teaspoons vanilla 1 large egg 2 tablespoons milk 1 3/4 cups milk 1 3/4 chocolate chips Makes 2 dozen cookies.
Recipe by Emilia Leonard
pastries pastriesandandtruffles truffles
11
exquisite tiramisu 6 ounces mascarpone cheese 2/3 cup whipping cream 1/2 cup sugar Chocolate zabaglione 2 1/2 cups espresso coffee, warmed 24 crisp ladyfinger cookies Unsweetened cocoa powder Dark chocolate shavings, for garnish Makes 12 servings.
Recipe adapted from Baked
1. Place mascarpone in large bowl and set aside. With electric mixer, beat cream and 1/4 cup of the sugar in medium bowl until soft peaks form. Fold whipped cream into mascarpone. Then fold in chilled Chocolate zabaglione. Cover and refrigerate. 2. Whisk warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line 9 1/4 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, allowing plastic to extend over sides. Working with 1 cookie at a time, dip 8 cookies into espresso, and arrange in single layer over bottom of pan. 3. Spoon 1/3 of mascarpone mixture over cookies to cover. Repeat dipping 8 cookies in espresso and layering cookies and remaining mascarpone mixture 2 more times. Dip remaining 8 cookies in espresso and arrange atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover tiramisu with plastic and refrigerate at least 6 hours. 4. Unwrap plastic from atop tiramisu. Invert tiramisu onto a platter. Remove plastic. Sift cocoa over the tiramisu, and with sharp knife, make dark chocolate shavings and sprinkle over top.
pastries pastriesandandtruffles truffles
13
chocolate hazelnut cake 1 3/4 cups all purpose flour
1. Preheat oven to 350 degrees. Grease and flour cake rounds.
2 cups sugar
2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined.
3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons kosher salt 1 cup buttermilk
3. In separate bowl, combine buttermilk, oil, eggs, and vanilla. With mixer on low speed, slowly add wet ingredients to the dry. 4. With mixer still on low, add coffee and stir just to combine. Split batter into the prepared pans.
1/2 cup vegetable oil 2 large eggs
5. Bake for 35-40 minutes, or until cake tester comes out clean.
1 teaspoon pure vanilla extract
6. Cool in pans for 30 minutes, then turn onto cooling rack to cool completely.
1 cup freshly brewed hot coffee
7. Once cooled, use large serrated knife to evenly split each layer into two and level off domes from baking.
Homemade hazelnut mousse Serves 8 people.
Recipe adapted from I am Baker
8. Layer cakes and mousse, sprinkling toasted hazelnuts between each layer for a nice crunch.
peanut butter truffles 1 cup chopped bittersweet chocolate 1/2 cup cream 1/2 cup peanut butter 2 cups chocolate candy coating Crushed peanuts for decoration Makes 20 truffles.
Recipe by Elizabeth LaBau
Tip Return truffles to refrigerator until chocolate sets, about 20 minutes. Store the truffles in an airtight container in refrigerator for up to a week.
1. Place chopped chocolate or chocolate chips and cream in medium bowl and microwave until melted, stirring every 45 seconds to prevent overheating. 2. Once the chocolate has melted, add peanut butter and stir until mixture is smooth. Keep stirring and you will eventually have a smooth, shiny chocolate mixture. This is your “ganache,� or truffle base. 3. Cover top of ganache with a layer of cling wrap, place bowl in refrigerator until firm enough to scoop, at least 4 hours. 4. Cover baking sheet with foil. Using a teaspoon, scoop up small balls of ganache and roll between your palms to get a round shape. Return balls to refrigerator to chill while you melt the chocolate coating. 5. Place chocolate candy coating in small bowl and microwave until melted, stirring every 45 seconds to prevent overheating. Allow coating to cool for a few minutes, until warm but not hot enough to melt truffle centers. 6. Once coating has cooled, remove tray of truffle centers from refrigerator. Using a fork, dip centers into melted chocolate until completely submerged. Place truffles on foil-covered baking sheet and sprinkle with crushed peanuts.
pastries and truffles
15
decadent dark truffles 9 ounces bittersweet chocolate ⅔ cup cream 1 teaspoon vanilla extract ½ cup cocoa powder
1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place chopped chocolate in large bowl. 2. Place cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan. Pour cream over chocolate and allow to soften and melt the chocolate for one minute.
Makes 20 truffles.
Recipe by Elizabeth LaBau
Tips If you have different varieties or shades of cocoa powder, you can experiment with rolling the truffles in two different cocoas, creating stripes or dots of different colors. Truffles can also be topped with chocolate shavings, leftover ganache, or finely chopped nuts. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving.
3. Using a whisk, gently stir to incorporate cream and chocolate. Add vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles. 4. Cover truffle mixture with cling wrap and allow to cool to room temperature. Once cool, refrigerate until firm enough to spoon, about two hours. 5. Using teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and place them on prepared baking sheet. Repeat with remaining ganache. Return to refrigerator to chill for another hour. 6. Place cocoa powder in small bowl or pie tin. Dust hands with cocoa powder and place a truffle in the cocoa, rolling until coated. Roll truffles briefly between your palms to form a round shape, then place back on the baking sheet.
pastries and truffles
17
cinnamon truffles 2/3 cup heavy cream
1. Place chopped chocolate in large bowl and set aside.
12 ounces dark chocolate, chopped
2. Place cinnamon stick with cream in medium heavy-bottomed saucepan, and simmer until cream just starts to boil. Remove from heat, and remove the cinnamon stick from the cream with fork.
1 cinnamon stick 1/3 cup cocoa powder 1 tablespoon ground cinnamon Makes 25 truffles.
Recipe by Elizabeth LaBau
3. Pour hot cream over chocolate and allow to sit for one minute. After, whisk the mixture steadily but not too vigorously—you want it to be well-combined but without air bubbles. Whisk until mixture is entirely smooth. This is your ganache. 4. Cover ganache with cling wrap, placing cream wrap directly on top of ganache so it is not exposed to air. Allow ganache to set at room temperature overnight. The ganache should not be refrigerated. 5. When ganache is firm enough to shape, scoop teaspoonfuls of ganache and place them on foil-lined baking sheet. Repeat with remaining truffles. Place truffles in refrigerator to harden for one hour. 6. Combine cocoa powder and cinnamon in shallow bowl. Once truffles are firm, coat your hand in cocoa powder and roll truffle between your hands to make it round. Roll truffle in cocoa-cinnamon mixture and place back on baking sheet.
pastries and truffles
19
smooth, dark ice cream 1 cup 1% milk 2 egg yolks 2 cups heavy whipping cream 1/4cupplus11/2tablespoonsdarkcocoa 2/3 cup sugar 6 ounces of dark chocolate, chopped 1 teaspoon vanilla 1/2 teaspoon salt Extra chocolate chunks to mix in Makes 1 gallon ice cream.
Recipe Adapted from Love From the Oven
1. Place milk in medium size bowl. In separate medium size bowl, whisk egg yolks and set aside. In large saucepan, combine cream, cocoa powder and sugar. 2. Whisk ingredients together to incorporate the solids. Heat over medium- high heat until just boiling, then remove pan from heat and whisk in chopped chocolate in three additions, making sure that pieces are dissolved before continuing. 3. Take ladle or large spoon and add small amount of warm mixture to bowl with beaten egg yolks (only small amount to start unless you want chocolate cooked eggs). Whisk together well and add the rest of warm chocolate mixture to yolks, whisking constantly. 4. Now return chocolate and egg mixture to saucepan and heat on medium-high heat, stirring constantly, until mixture begins to thicken slightly. 5. Remove pan from heat. Pour chocolate mixture into bowl containing milk. 6. Pour into ice cream maker. At end of cycle, transfer to a container and add mix-ins. Put in freezer.
ice
creams
21
dark mocha ice cream 8 ounces dark chocolate, chopped 1/4 cup strong brewed coffee 2 cups whipping cream 1 cup half-and-half 3/4 cup sugar, divided 3 tablespoons instant coffee granules 4 egg yolks Makes 1 gallon ice cream.
Recipe adapted from Love From the Oven
1. Microwave chocolate in a 1-quart microwave-safe bowl at high 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside. 2. Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve. 3. Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. 4. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill for two hours. 5. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions. 6. Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.
ice
creams
23
chocolate mint ice cream 3 cups chopped fresh mint leaves 1 1/2 cups heavy cream 1/2 cup whole milk 3/4 cup dark chocolate, chopped 1/4 cup sugar Pinch salt Makes 10 servings.
Recipe adapted from The Perfect Scoop
Tip Place ice cream bowls in the freezer 15 minutes before serving.
1. In a medium, heavy saucepan, combine the chopped mint leaves, heavy cream and milk and, stirring constantly, bring to a simmer. Remove from the heat and let steep, stirring occasionally, for 1 hour. 2. Using a fine sieve, strain the cream mixture into a medium bowl, pressing with a wooden spoon to extract as much liquid as possible. Add the liquid to the saucepan, stir in the chocolate, sugar and salt, and cook over low heat, stirring frequently, until the chocolate is melted. Let cool, then transfer the mixture to a bowl and refrigerate for at least 1 hour. 3. Scrape the chilled mint-chocolate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish with the mint sprigs prior to serving.
chocolate berry ice cream 1 ½ cups heavy whipping cream 5 tablespoons dark cocoa ⅔ cup sugar
1. Take sugar, cocoa powder and heavy whipping cream in a sauce pan. Whisk well. Put the pan on medium heat and let the mixture come up to a rolling boil (you will see the foam). Whisk in between.
2 cups raspberries
2. Add raspberries and then let the mixture stand for 10 minutes.
Makes 4 servings.
3. Puree the mixture in blender.
Recipe adapted from The Perfect Scoop
4. Chill the mixture thoroughly in refrigerator. 5. Churn the ice cream as per your ice cream machine’s manufacturer’s instructions.
ice
creams
25
mexican dark hot cocoa 1/4 cup dark baking cocoa 2 tablespoons brown sugar 1 cup boiling water Dash ground cloves or nutmeg 1/4 teaspoon ground cinnamon
1. Combine cocoa and sugar in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly. 2. Add the cloves, cinnamon and milk. Simmer 5 minutes (do not boil). 3. Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.
3 cups milk 1 teaspoon vanilla extract Whipped cream Whole cinnamon sticks Makes 4 cups.
Recipe by Melanie Delaney
drinkable
treats
27
dark cafe mocha 2/3 cup boiling water 2/3 cup dark hot chocolate mix 2 tablespoons roasted coffee beans 2 cups skim milk Whipped cream to taste Makes 1 cafe mocha.
Recipe adapted from MakeGoodCoffee
1. Start boiling water. Grind dark-roasted beans to fine grind. Start water heating cycle with your espresso machine, including enough water in the machine to run steam from milk frother. 2. Put the mocha powder in an oversized mug. When your water is boiling, pour it in the mug with the mocha powder. Stir until the powder is completely dissolved into mocha syrup. 3. With espresso machine frother, begin to heat milk. You will heat the milk rather than frothing (if your espresso machine frother comes with a rubber spout that froths the milk, remove that rubber spout). Once milk is very hot, let espresso brewing cycle complete. 4. As soon as the espresso is ready, pour it into the mug with the mocha syrup. Top up mug with heated milk, leaving enough room for whipped cream that you will add at the end. Stir together. 5. Top off with whipped cream as desired, and lightly sprinkle top with dark hot chocolate powder.
drinkable
treats
29
death by chocolate martini Dark cocoa powder, for rimming 1 ½ ounce dark crème de cacao 2 parts chocolate liqueur
1. Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps.
1 part vanilla vodka
2. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
1 part half-and-half Makes 1 martini.
3. Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for 20 seconds.
Recipe by Riverview Restaurant
4. Pour into rimmed martini glass.
chocolate almond cocktail 3/4 ounces amaretto
1. Swirl generous amount of dark chocolate syrup in hurricane glass.
3/4 ounces coffee liqueur
2. Mix amaretto, coffee liqueur, ice cream, and Baileys in blender.
2 scoops vanilla ice cream 3/4 ounces Baileys Irish cream
3. Pour in glass, top with whip cream and extra chocolate to taste.
Dark chocolate syrup for drizzling
4. Sprinkle chocolate shavings prior to serving.
Dark chocolate shavings Makes 1 cocktail.
Recipe by Natalie Stewart.
drinkable
treats
31
chocolate lab cocktail 2 1/2 ounces Jack Daniels
1. Swirl dark chocolate sauce into martini glass.
6 ounces chocolate milk
2. Pour Jack Daniels and chocolate milk into shaker with moderate ice.
Dark chocolate sauce to drizzle
3. Shake well and strain into swirled martini glass.
Makes 1 cocktail.
Recipe by Joan Martin
4. Serve cold and enjoy.
drinkable
treats
33
photography credits marco mayer 路 cover mark subbotina 2 lori lange 6
jill battaglia 8
anna dudek 10 katie molin 14 heinz leitner 16 max fellows 18
raul taborda 20
leonid yastremskiy 24 marco guidi 26
james paget 30 Printed and hard bound by Blurb on semi-matte paper James T. Edmondson's Lavanderia Sturdy, Walter Haettenschweiler's Haettenschweiler, Luc de Groot's Calibri