Mint Chocolate Chip Macarons

INGREDIENTS

About a cup of almonds (or 2/3 cup almond meal)

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1 teaspoon mint extract

a few drops of green food coloring

3/4 cup mini chocolate chips

(Filling recipe below)

DIRECTIONS:

• Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.
• Grind the almonds in the food processor until coarse. Measure the ground almonds so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground almonds and continue processing until fine. Sift through a fine mesh sieve.
• Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the mint extract and food coloring.
• Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining almond mixture and continue gently folding. Gently fold in the chocolate chips.
• Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out about 1-inch circles.
• Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”.
• Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour.
• Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

Mint Chocolate Ganache Filling

INGREDIENTS

3/4 cup chocolate chips or chopped chocolate

2 tablespoons butter

1/2 teaspoon mint extract

Melt the chocolate chips, butter, and extract in the microwave on 50% power or in a bowl set over a steaming pot of water.

Spread a little onto the bottom of one macaron and sandwich another on top. Repeat for all macarons.

source : yammiesnoshery

 

Chocolate Cake with Chocolate Mousse Filling

Chocolate Cake with Chocolate Mousse Filling

INGREDIENTS:

For Cake

2 cups (250gr) all-purpose flour

1 ½ cups (300gr) sugar

¾ cup (90gr) unsweetened cocoa powder

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup (120ml) hot water

1 teaspoon instant espresso coffee

2 large eggs, at room temperature

1 cup (240ml) milk, at room temperature

½ cup (120ml) Greek yogurt, at room temperature

1 tablespoon pure vanilla extract

For Mousse Filling

½ cup (120ml) hot water

4 tablespoons (30gr) unsweetened cocoa powder

½ teaspoon instant espresso coffee

1 ½ cup (260gr) bittersweet chocolate chips

2 cups (480ml) heavy cream, cold

2 tablespoons sugar

1/3 cup Nutella

For Chocolate Ganache:

½ cup heavy cream

1 cup chocolate chips

1 tablespoon softened butter, optional

Directions:

1. To make the cake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a small bowl, mix together water and instant espresso coffee. Set aside.
4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
10. To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife. If your cakes got a small hump as pictured, just slice it off.
11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.
12. Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.
13. Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

source: sweetandsavorybyshinee

Bittersweet Chocolate Bourbon Tart

Bittersweet Chocolate Bourbon Tart

Yield :  one 9″ tart

INGREDIENTS:

For Crust:

• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 3 1/2 ounces (3/4 cup) powdered sugar
• 1 egg
• pinch of salt
• 1 ounce (1/4 cup) Dutch-processed cocoa powder, sifted
• 8 1/2 ounces (1 3/4 cup) all-purpose flour

For Filling:

• 10 ounces bittersweet (60-70%) chocolate, finely chopped
• 1/4 teaspoon salt
• 1/3 cup bourbon
• 3/4 cup sugar
• 13 tablespoons unsalted butter, cut into small pieces, at room temperature
• 4 large eggs, at room temperature

Directions:

1. To prepare the crust, ccream butter in a stand mixer on medium-high speed for 2-3 minutes. Add the powdered sugar and beat until light and fluffy. Add egg and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add sifted cocoa powder and mix until just incorporated. Add flour, a little bit at a time, until just combined. Knead a few times until dough comes together in a ball; flatten into a disc and wrap tightly with plastic wrap.  Chill for 1 to 2 hours or until firm.
2. Preheat oven to 350 degrees F. Remove dough from fridge and let sit for 5 minutes to soften slightly.
3. On a lightly floured work surface, roll the dough to a 1/4 inch thick round, about 10 inches in diameter. Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan, taking care not to stretch it. Run your rolling pin over the top of the pan to trim off excess gouh. Chill for 15 minutes or just until firm.
4. Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about about 10 minutes longer or until dry. Transfer to a wire rack and let cool to room temperature.
5. For the filling, place finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment.
6. In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar is dissolved; try not to let the mixture boil. Pour the warm bourbon mixture over the chocolate. Turn the mixer on and add the pieces of butter, a few pieces at a time, along with the eggs, and mix on medium speed until shiny and smooth.
7. Pour filling into tart shell, taking care not to overfill (it should come to within 1/4-inch of the top of the shell, you may have some batter leftover). Bake for 35 to 40 minutes, until the center is puffed and begins to crack. Place on a wire rack and let cool completely, then refrigerate overnight. Cut into wedges with a sharp knife and serve with vanilla ice cream or freshly whipped cream.

source : loveandoliveoil

Dutch Chocolate French Macarons

 

Dutch Chocolate French Macarons

 Yields:  9-12pcs

Baking temp: 300 degrees Fahrenheit
Baking time: 35-40 mins

INGREDIENTS:

Macaroon Batter:
1 cup powdered sugar
1/2 cup powdered almonds, pulverized
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, sat overnight
5 tablespoons granulated sugar

Chocolate Filling:
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces bittersweet chocolate, finely ground
1 tablespoon butter, cut into little pieces

DIRECTIONS:

Preheat oven to 300 degrees

Line two baking sheets with parchment paper and have a pastry bag with a Ateco 808 ( you could also use a 807 or 809) tip ready.

Grind together the powdered sugar with the almond powder and cocoa until there are no lumps; use a small food processor.  Pour the sugar mixture through a sieve and throw away the larger almond chunks.

In a bowl of a standing mixer, beat the egg whites until they begin to rise and hold their shape.  While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.  When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

Pipe the batter on the parchment-lined baking sheets in 1-in circles, evenly spaced 1-in apart.  Let sit on the counter for 45 minutes.

Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, then bake them for 10-15 minutes.  Let cool completely then remove from baking sheet.

Chocolate Filling:
Heat the cream in a small saucepan with the corn syrup.  When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the pieces of butter.  Let cool completely before using.


Assembly:
Spread a bit of batter  evenly on the inside of the macaroons with your finger then sandwich them together.

Store in an airtight container for up to 5 days, or freeze.  If you freeze, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.

Macarons

 

INGREDIENTS

Macaron Shells

100 grams egg whites, aged at room temperature for 24 hours (or microwaved for 25 seconds, in 5 second intervals, stirring in between)

50 grams white sugar

Pinch of salt

50 grams coconut flour

50 grams almond flour

200 grams white powdered sugar

White Chocolate Ganache

100 grams white chocolate best quality you can afford, finely chopped

¼ cup heavy whipping cream, heated

Note:  Substituting almond flour with other nut flour should be on a 50:50 ratio. (50% almond flour + 50% other nuts flour)

DIRECTIONS:

1. Preheat oven to 300F. Line 2 baking sheets with parchment paper. Fit pastry bag or a ziplock bag with round ⅓ inch inch tip. Set aside.
2. In a bowl of food processor combine powdered sugar, coconut and almond flour. Process for 3-4 minutes, until completely powdered, stopping to scrape the contents from the bottom.
3. In a thoroughly cleaned bowl of a mixer, fitted with whip attachment, whip egg whites with a pinch of salt until slightly frothy.
4. In 2 additions add the sugar and continue whipping until firm peaks.
5. Sift in the nut mixture into the meringue. With a quick swirling motion, quickly make 4-5 stirs with spatula, then gently continue folding the mixture until the batter falls off the spoon in a ribbon, which disappears within thirty seconds.
6. Spoon the mixture into the prepared pastry bag and pipe 1 inch rounds on the parchment paper, 1.5 inches away from each other.
7. Take the sheet and rap it against the counter for about 4-5 times, or if there’s a small tip left at the top of the macaron from piping, keep rapping against the counter until it disappears.
8. Quickly sprinkle the still wet macarons with coconut flour.
9. Place the baking sheet on the middle rack in the oven and bake for 12-14 minutes, or until the shells are hard to the touch and can be removed from the parchment almost with no problem (if they stick slightly in the middle, it’s OK, they will come off fine when cooled)
10. Slide off the parchment paper onto the counter and allow the macarons to cool completely before removing.
11. Repeat with the second sheet.

Make White Chocolate Ganache

1. Pour heated heavy cream over chopped white chocolate. Allow to sit for 2-3 minutes undisturbed. The heat from the cream will start to melt the chocolate.
2. With the spoon, slowly stir white chocolate and cream until smooth.
3. Allow to sit uncovered at room temperature until firm.
4. Transfer to a ziplock bag with a snipped end or use a spoon to fill macarons.

To fill macarons

1. Pair macarons by size. Pipe a dollop of filling onto one shell, pressing together with the other shell.
2. Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.

source:  letthebakingbeginblog

Triple Chocolate Layer Cakes

INGREDIENTS:

Chocolate Cake

• 1 box Pillsbury chocolate cake mix  or your favorite chocolate cake recipe (check recipes here)
• 1 cup buttermilk
• ½ cup butter, melted
• 4 eggs
• 1 cup chocolate chips

Whipped Cream

• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla

Chocolate Cream Filling

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• ¼ cup unsweetened cocoa
• 2 cups powdered sugar
• 4 tablespoons heavy cream
• 1 teaspoon vanilla

Chocolate Ganach

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Cake Toppers

• 8 ounces vanilla CandiQuik or white chocolate
• ¼ cup chocolate chips
• ¼ teaspoon shortening
• 10 Hershey’s Kisses

 

DIRECTIONS:

 

Chocolate Cake

1. Mix chocolate cake mix, buttermilk, melted butter and eggs on medium speed for 2 minutes.
2. Stir in chocolate chips.
3. Line a jelly roll pan with a silicone mat or parchment paper.
4. Pour cake batter into pan and bake at 350 degrees for 11-14 minutes.
5. Cool for 10 minutes in the pan. Then, turn onto a wire rack and peel off silicone mat or parchment paper.
6. Allow the cake to cool completely before cutting into twenty 2½ inch circles using a biscuit cutter.

Whipped Cream

1. Cool mixing bowl and wire whip in fridge or freezer for 15 minutes.
2. Beat heavy cream, sugar and vanilla until stiff peaks form.
3. Store in the fridge.

Chocolate Cream Filling

1. Beat softened cream cheese and softened butter with wire whip on medium speed.
2. Add cocoa, powdered sugar, heavy cream and vanilla.
3. Beat until smooth and fluffy.
4. Gently fold the whipped cream into the chocolate cream filling by hand.

Chocolate Ganache

1. Bring heavy cream to a boil and pour over chocolate chips.
2. Allow the mixture to sit for about three minutes and then stir until smooth.

Cake Toppers

1. Melt vanilla CandiQuik and pour onto a silicone mat. Spread into a thin rectangle.
2. Melt chocolate chips and shortening and drizzle over white chocolate.
3. Allow the white chocolate to firm up a bit and cut into circles using a cookie cutter before the white chocolate completely hardens.

Assembly

1. Spoon chocolate cream filling onto half of the mini chocolate cakes.
2. Top with the other half of the mini chocolate cakes.
3. Drizzle chocolate ganache on the top of each cake.
4. Place a Hershey’s Kiss on each cake and prop a white chocolate cake topper against each Kiss.

 

source : thegunnysack

Triple Chocolate Silk Pie

Yield : 1 quart

DIRECTIONS:

• 1 recipe Pastry for a Single-Crust Pie (see recipe below or check recipes for pie crust here)
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 3/4 cup refrigerated or frozen egg product, thawed
• 1 recipe white chocolate  Topping (see recipe below)
• 1 recipe semisweet chocolate topping (see recipe below)
•  Hot fudge-flavor ice cream topping (optional)

Directions

1. Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
2. Meanwhile, in a small saucepan cook and stir unsweetened chocolate over low heat until melted. Remove from heat; cool.
3. In a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until light and fluffy. Beat in melted chocolate and vanilla. Gradually add egg, 1/4 cup at a time, beating on high speed after each addition and scraping sides of bowl constantly. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 5 to 24 hours.
4. Spread White Chocolate Topping over top of pie; freeze for 15 minutes. Spread Semisweet Chocolate Topping over white chocolate topping; freeze for 20 minutes. If desired, drizzle each serving with fudge ice cream topping.

From the Test Kitchen

Blogger Variation by Naomi Robinson of Bakers Royale

For Naomi’s version, omit the pastry and the Semisweet Chocolate Topping. For the crust, in a medium bowl stir together 1 1/2 crushed chocolate sandwich cookies with white filling (15 cookies) with 1/3 cup melted butter. Pat into the bottom of a 9-inch springform pan; cover and chill for 1 hour. Meanwhile, prepare the chocolate filling as above. Spoon into crust. Cover and chill. For the next layer, prepare the chocolate filling again, but omit the unsweetened chocolate and beat 1/2 cup peanut butter into the beaten butter mixture. Spoon over chocolate layer in pan. Cover and chill. Prepare the White Chocolate Topping, doubling the ingredients. Spread over peanut butter layer (pan will be full). Cover and chill overnight. To serve, run a long thin knife around the edge of the pan to loosen the pie. Remove sides of pan. Sprinkle the edge of the pie with 1 cup chopped chocolate-coated caramel-topped nougat bars with peanuts (Snickers®). Makes 16 servings.

Pastry for a Single-Crust Pie

Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, cut up
• 1/4 cup ice water

Directions

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

White Chocolate Topping

Ingredients

• 3 ounces chopped white baking bar
• 1 cup whipping cream

Directions

1. Melt chopped white baking bar with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in small mixing bowl with an electric mixer on low speed until soft peaks form (tips curl). Add baking bar mixture. Continue beating on low speed just until stiff peaks form (tips stand straight).

Semisweet Chocolate Topping

Ingredients

• 3 ounces semisweet chocolate
• 1 cup whipping cream

Directions

1. Melt chopped semisweet chocolate with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in a small bowl with electric mixer on low speed until soft peaks form (tips curl). Add chocolate mixture. Continue beating on low speed just until stiff peaks form (tips stand straight).

source : bhg

Dark Chocolate Cheesecake

Yield : 9″

INGREDIENTS:

Crust:

• 24 chocolate wafer cookies (from one 9-ounce package)
• 1 tablespoon sugar
• 1/4 cup (1/2 stick) butter, melted

Filling:

• 10 oz. bittersweet chocolate, chopped
• 4 (8-ounce) packages cream cheese, room temperature
• 1 1/4 cups plus 2 tablespoons sugar
• 1/4 cup unsweetened cocoa powder (I used dark cocoa)
• 4 large eggs

Topping:

• 3/4 cup whipping cream
• 6 ounces bittersweet chocolate, chopped
• 1 tablespoon sugar

DIRECTIONS:

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.

Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter.  Let stand 2 hours at room temperature before serving.

Serving options: I made a raspberry sauce which is super simple, though I don’t have a recipe for you. I just dump some frozen raspberries (however many you’ll think you need) and a bit of sugar in a saucepan and simmer until reduced to a nice sauce. It shouldn’t take more than 15 minutes, easy!

Chocolate curls and/or whipped cream would also be another decadent option.

source: beckybakes