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CHOCOLATE SOUFFLE FOR 2 RECIPE

Surrender to this luxurious chocolate souffle. This is an easy chocolate souffle recipe. You only need five ingredients to make this decadent chocolate souffle for two. You can make ahead or freeze the chocolate souffle. It’s even more sumptuous when you part the top of the chocolate souffle and slip in a scoop of vanilla ice cream or serve with creme anglaise.

2 oz bittersweet chocolate, chopped
2 Tablespoons (1 oz) unsalted butter
2 large eggs, separated
1/8 teaspoon sea salt
1/4 cup (1 oz.) confectioners’ sugar
1 Tablespoon chocolate liqueur

1. Lightly butter two 6-ounce souffle dish and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet. Set aside.

2. In bowl over saucepan of hot water (not boiling) or in a microwave, melt chocolate with butter. Remove from the heat and whisk until glossy and smooth. Stir in the chocolate liqueur and the salt.

3. In separate bowl, beat egg whites until soft peaks form, and beat in 3 Tablespoon of the sugar, 1 tablespoon at a time, until stiff peaks form.

4. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow. Beat in chocolate mixture until incorporated. Fold in one-quarter of the egg whites; gently fold in remaining whites. Divide into prepared container. (Can be prepared to this point and refrigerated for up to 4 hours or freeze for up to two weeks.)

5. Place dish on baking sheet. Bake in lower third of 375°F oven for 18 minutes or until puffed and the exterior is set but interior is still a bit loose and creamy and risen about 1-inch above the ramekin. Careful not to overbake. Dust souffles with powdered sugar and serve immediately as is or with vanilla ice cream or creme anglaise. (To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 minutes while heating the oven to 400°F. Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minutes.)

Posted on Feb 24, 2008

S’MORES FONDUE RECIPE

This is a delicious twist on chocolate fondue. Gather everybody around and enjoy this easy and quick s’mores fondue recipe today. S’mores fondue can sit at room temperature for several hours or in refrigerator for several days. Before serving, reheat until warm. Fresh fruits should be patted dry to allow s’mores fondue to adhere to its surface.

12 ounces milk chocolate, cut into small pieces
1/4 cup whipping cream
1 Tablespoon rum (optional)
A pinch of salt
Whole Milk
1 Tablespoon marshmallow creme
1 Tablespoon graham cracker crumbs
Assorted fruits, such as whole strawberries, pineapple slices, pear slices, banana slices, and/or apple slices
Dried Fruits
Angel-food cake, brownies, and/or pound cake cubes
Marshmallows and/or pretzels
Cookies

1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces, salt, and 1/4 cup cream. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in additional milk, 1 tablespoon at a time, until desired consistency.

2. Pour mixture into a fondue pot and place over fondue burner set on low. Add rum and stir. Add 1 tablespoon marshmallow creme to the center. Do not stir. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit, cake cubes, and/or marshmallows into the s’mores fondue. Makes about 1-1/4 cups.

Posted on Feb 12, 2008

CHOCOLATE FONDUE FOR 2 RECIPE

Chocolate fondue is an easy and simple desserts. Chocolate fondue is the perfect way to end a romantic meal. The set up can be done way in advanced and the only thing you have to do later is turn on a little flame. Although a fondue pot does make it easier, it isn’t necessary. You can just heat the sauce beforehand in a small saucepan and pour in a bowl. Serve with different fresh or dried fruits, cakes, and cookies that are placed on attractive platters along with small wooden skewers for dipping. Reheat the sauce as necessary in the microwave.

6 ounces semisweet, or bittersweet chocolate, cut into small pieces
1/4 cup heavy cream
1 Tablespoon Kirsch brandy, Grand Marnier or rum, or to taste (optional)
A pinch of salt
Assorted fruits (such as whole strawberries, pineapple slices, pear slices, banana slices, apple slices)
Dried Fruits (such as apricot, candied ginger)
Angel-food cake, brownies, pound cake cubes, and pretzels

1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces, salt, and 1/4 cup cream. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in additional cream, 1 tablespoon at a time, until desired consistency.

2. Pour mixture into a fondue pot and stir in the brandy or rum(if using). Place over fondue burner set on low. With fondue forks or long bamboo skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add cream 1 tablespoon at a time and stir.)

Note: Fondue can sit at room temperature for several hours or in refrigerator for several days. Before serving, reheat until warm. Fruit should be patted dry to allow fondue to adhere to surface.



Posted on Feb 12, 2008

THE BEST CHOCOLATE CHIP COOKIES RECIPE

These thick and chewy chocolate chip cookies are delicious served warm from the oven or cooled. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut. You may freeze the scooped chocolate chip cookie dough for up to a month. (more…)

Posted on Feb 9, 2008

INTENSELY DARK CHOCOLATE ICEBOX COOKIES RECIPE

These cookies are used to make the crust for the Heart of Darkness Cheesecake. (Recipe courtesy of Coconut & Lime.)

3/4 cup cocoa powder
3/4 cup flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 tablespoon instant espresso powder, dissolved in 1 tablespoon water
4 tablespoons butter, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla paste
1/4 teaspoon salt
2 eggs

WARNING: this must be done a minimum of 2 hours before you want to bake the cookies.

1. Combine butter, sugars and vanilla and beat until fluffy. Add the espresso, eggs and mix. While the mixture is beating, add the cocoa, flour, baking powder and salt. Mix on until incorporated.

2. Using a spatula, scrape the dough (it will be very thick and rather sticky) on a large piece of plastic wrap. Shape into a approximately 2-inch thick log. Wrap tightly in plastic wrap. Refrigerate the dough until it is firm (about 2 hours) or overnight*.

3. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Unwrap the dough and cut into 1/4-inch slices using a serrated knife (a bread knife works well). If the dough begins to soften as you cut, return it to the refrigerator to chill until it is firm again, normally about 5-10 minutes. Arrange the slices on the cookie sheets about 1/2-inch apart. Bake about 12 minutes or until they are just starting to brown on the bottom and the sides are no longer shiny. Yield: about 2-1/2 dozen cookies

*You can actually keep the dough refrigerated for a week or so, slicing off as many cookies as you want to eat at a time.

Tip: Decorate the cookies by rolling the log of dough in coarse sugar or nonpareils before slicing.

Posted on Feb 9, 2008

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