CHOCOLATE DREAMS

chocolatedreams COOK&EAT indulgence Spread the love with these chocolaty treats.

RECIPES THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING CATHERINE DOHERTY

DOUBLE-CHOCOLATE SANDWICH COOKIES

MAKES 12 SANDWICH COOKIES HANDS-ON TIME 30 MINUTES REFRIGERATION TIME 50 MINUTES TOTAL TIME 1¾ HOURS 1 cup unsalted butter, softened 1½ cups granulated sugar 2 large eggs 1 tsp vanilla 2 cups all-purpose flour ⅔ cup cocoa powder, sifted 1 tsp instant espresso powder ¼ tsp each baking soda and salt

Filling

225 g dark chocolate, finely chopped (about 8 oz) ½ cup whipping cream (35%) ¼ cup unsalted butter, softened

Preheat oven to 325°F. Line 3 baking sheets with parchment paper. In large

beat in eggs, 1 at a time, until combined. Beat in vanilla. In separate bowl, whisk

egg mixture just until combined. 8 balls, 2 inches apart, on prepared pans,

Let cool on pans for 3 minutes. Transfer

Filling Meanwhile, place chocolate in heatproof bowl. In small saucepan, heat cream over medium heat until

chocolate and let stand, without stirring, for 1 minute. Stir in butter until melted.

soft, about 20 minutes.

to edge. Refrigerate in airtight container until set, about 30 minutes. Bring to room temperature before serving.

PER SANDWICH COOKIE about 511 cal, 6 g pro, 33 g total fat (20 g sat. fat), 52 g carb (4 g dietary fibre, 30 g sugar), 96 mg chol, 96 mg sodium, 305 mg potassium. % RDI: 4% calcium, 29% iron, 22% vit A, 17% folate.

TEST KITCHEN

TIP

We prefer Dutch processed cocoa powder for its low acidity and superior dark chocolate flavour. For a smooth batter, sift to remove any visible lumps before adding the cocoa powder to recipes.

Drizzle with melted dark chocolate or dust with cocoa powder.

glazing

MAKES 12 TO 14 SERVINGS HANDS-ON TIME 20 MINUTES STANDING TIME 15 MINUTES TOTAL TIME 1½ HOURS 1 cup unsalted butter ¾ cup 2% milk ½ cup cocoa powder ½ tsp salt 2 cups all-purpose flour 1½ cups granulated sugar 1 tsp baking soda 2 large eggs ½ cup sour cream 2 tsp vanilla

Dark Chocolate Glaze

115 g dark chocolate, finely chopped (about 4 oz) ½ cup whipping cream (35%) 1 tbsp light-colour corn syrup

Dark Chocolate Glaze

PER EACH OF 14 SERVINGS about 384 cal, 6 g pro, 23 g total fat (14 g sat. fat), 42 g carb (2 g dietary fibre, 26 g sugar), 77 mg chol, 202 mg sodium, 208 mg potassium. % RDI: 5% calcium, 17% iron, 18% vit A, 15% folate.

TEST KITCHEN

TIP

A slightly warm cake will absorb the luxurious chocolate glaze, so ensure that it has cooled completely before glazing.

crème de la crème

TEST KITCHEN TECHNIQUE

Gently whisking the hot chocolate mixture into the egg mixture—known as tempering—will result in a smooth custard and not a curdled mess.

DARK CHOCOLATE POTS DE CRÈME

MAKES 6 SERVINGS HANDS-ON TIME 10 MINUTES STANDING TIME 50 MINUTES REFRIGERATION TIME 3 HOURS TOTAL TIME 4½ HOURS 1½ cups whipping cream (35%) 1 cup 2% milk 2 cinnamon sticks, halved 170 g dark chocolate, finely chopped (about 6 oz) 6 large egg yolks ⅓ cup packed brown sugar ½ tsp vanilla chocolate shavings (optional)

Line roasting pan with tea towel; place six 6-oz ramekins inside pan. In medium saucepan, bring cream, milk and cinnamon sticks almost to boil over heat. Remove from heat; cover and let stand for 20 minutes.

Meanwhile, place chocolate in heatproof bowl. In separate bowl, whisk together egg yolks, brown sugar and vanilla. Set aside.

Preheat oven to 325°F. Remove and discard cinnamon sticks from cream mixture; return pan to medium heat just until bubbles form around edge. Pour over chocolate; let stand, without stirring, for 1 minute. Whisk until smooth. Gradually pour chocolate mixture into egg mixture,

mesh sieve into large liquid measure.

Pour chocolate custard mixture evenly into ramekins. Pour enough boiling water into roasting pan to come 1 inch up sides; cover with foil.

Bake until edges are set yet centres are still slightly jiggly, 30 to 40 minutes. Transfer ramekins to rack; let cool completely. Cover with plastic wrap; refrigerate until set, about 3 hours. Top with chocolate shavings (if using).

PER SERVING about 485 cal, 7 g pro, 38 g total fat (21 g sat. fat), 31 g carb (2 g dietary fibre, 25 g sugar), 274 mg chol, 53 mg sodium, 299 mg potassium. % RDI: 12% calcium, 19% iron, 32% vit A, 15% folate.

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RECIPE INDEX January/February 2018

BEEF & PORK

Beef Tacos With Avocado Crema 82 Coq au Riesling 93 Meatball, Orzo & Zucchini Soup 91 Monte Cristos 84 Naan Meatball Pizzas 91 Soba Noodles With Meatballs 91 Soy-Glazed Beef Meatballs 87 Soy-Glazed Mini Beef Meatballs 89 Speedy Beef Stroganoff 15

BEVERAGES

Ginger Mint Tea 59

CANDIES & DESSERTS

Chewy Pecan Treats 106 Chocolate & Sour Cream Bundt Cake 101 Dark Chocolate Pots de Crème 103 Double-Chocolate Sandwich Cookies 99

FISH

Tuna Casserole 81

GLAZES, SAUCES & TOPPINGS

Cheese Crisps 85 Dark Chocolate Glaze 101 Soy Glaze 87 Spicy Avocado Crema 82

NOODLES & PASTA

Meatball, Orzo & Zucchini Soup 91 Soba Noodles With Meatballs 91 Speedy Beef Stroganoff 15 Tuna Casserole 81

POULTRY

Baked Crispy Spicy Wings 95 Coq au Riesling 93 Crispy Cracklings 78 Greek Chicken Skillet 97 Sticky Ginger-Lime Chicken 96 Sweet Potato & Chicken Chili 94

SALADS

Blue Cheese Colelaw 12 Brussels Sprout Caesar Salad 77 Red Cabbage & Caraway Coleslaw 15

SOUPS

Meatball, Orzo & Zucchini Soup 91 Tomato Soup With Cheese Crisps 85

VEGETARIAN MAINS & SIDES

Blue Cheese Coleslaw 12 Brussels Sprout Caesar Salad 77 Red Cabbage & Caraway Coleslaw 15

To find out more about our recipes’ nutritional information, go to canadianliving.com/nutritioninfo.

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