PEPPERMINT CHOCOLATE COOKIES RECIPE

These Peppermint Chocolate Cookies are a perfect sweet ending to wow guests and a rich treat for indulging.

Makes 16
Prep Time: 30 min (plus chilling and cooling)
Bake Time: 20 min

1-1/2 sticks (6 ounces) unsalted butter, softened
1-1/2 cups confectioners’ sugar
1 large egg
1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°F; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. 5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Source: 2008 December/January issue of Every Day Rachel Ray. Click here for $4.69 MAGAZINE SUBSCRIPTIONS!

CHOCOLATE EPIPHANY

Celebrated French pastry chef and owner of one of New York City favorite bakeries, Francois Payard, presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.

Payard shares 100 recipes for home bakers of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as, Chocolate Rum Savarin, Flourless chocolate cake, Chocolate Marshmallows, Chocolate Nougat, After “8″ chocolates, Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Saint Honore, Gateau de crepes with Green Tea Cream, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party. With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.

Product Details
*Hardcover: 272 pages
*Publisher: Clarkson Potter (April 29, 2008)
*Language: English
*ISBN-10: 0307393461

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
List Price: $35.00
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PAIN WITH CHOCOLATE RECIPE

Cathy, of Not Eating Out in New York, is the winner of Culinate’s Death by Chocolate. She will be attending Copia’s Center Chocolate Festival in Napa Valley and a private tour of Charles’ Chocolate Factory. Her winning recipe is quick, easy and affordable to make. Try this rich creamy recipe today.

Pain with Chocolate (and that’s not in French)
about half a loaf of No-Knead Bread (or substitute any crusty bread), torn to roughly 1 inches pieces
1/2 cup chocolate liqueur (such as Godiva)
2 oz dark chocolate, coarsely crushed or chopped
1/2-1 oz dark chocolate, shaved or finely chopped (for the topping)
3 cups milk
1/2 cup sugar
4 oz bittersweet chocolate (preferably 72%)
1 teaspoon vanilla extract
4 tablespoons corn starch
about 1 tablespoon dried chipotle pieces, seeds removed

1. Wrap the chipotle pieces in a cheesecloth and tie to close satchel. Fill a medium saucepan with the milk and add the satchel. Heat over medium-high until the milk just begins to froth around the edges (about 3-5 minutes), but do not let boil. Turn off heat, cover and let steep for 30 minutes. Uncover, remove the satchel and discard.
2. Meanwhile, combine the sugar and cornstarch in a mixing bowl and place it atop a pot of boiling water. Break the 4 oz of chocolate into squares and add to the bowl. Gradually add the milk, stirring constantly. Continue stirring until mixture is smooth and slightly thickened (8-10 minutes). Use a wire whisk to gently break up any lumps. The pudding mixture should never come to a boil. Cover and cook for another 10-12 minutes, uncovering to stir or gently whisk occasionally. Remove from heat and let cool.
3. Begin layering the dessert (for presentation purposes, it’s best to use a large, round glass dessert bowl. Spread about one-third of the bread pieces on the bottom of the bowl. Sprinkle on one-third of the chocolate liqueur. Spread on a thick layer of one-third of the pudding. Top with one-third of the coarse chocolate chunks. Repeat process twice. Add the shaved or finely chopped chocolate on top. Cover and chill for at least 30 minutes before serving. Makes 6 to 8 servings.

Recipe and photograph by Cathy, of Not Eating Out in New York. This recipe was featured in Desserts Magazine, flip through our first interactive digital issue of Desserts Magazine.

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 min. while heating the oven to 400°F. Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 min.)

Note: For step-by-step recipe with photos get Desserts Magazine Issue #2.

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.

More Recipes:
S’mores Fondue
Creme Brulee

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.| Video

1 pound unsalted butter
1 3/4 cups granulated sugar
1 1/4 cups packed light-brown sugar
1 cup dark brown sugar
4 large eggs
3 cups all-purpose flour
3 cups bread flour
1 tablespoon sea salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
1 pound best-quality semisweet and 1 pound bittersweet chocolate, coarsely chopped

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick baking mats. Sift the dry ingredients. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Scrape the side of the bowl. Add the vanilla extract.
2. Reduce speed to low and add half of the dry ingredients, mix until combined. Add the rest of the dry ingredients and the chocolate and mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely. Makes twenty-six 5-inch cookies or 8-1/2 dozen 1-1/4-inch cookies.

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.

DARK CHOCOLATE RASPBERRY CAKE RECIPE

This recipe consists of a génoise-type dark chocolate cake as the base, topped with a layer of fresh raspberries and covered in a smooth chocolate mousse flavored with a hint of freshly grated ginger. Beatrice Peltre, the mastermind behind award-winning blog, La Tartine Gourmande, is kind enough to share this recipe with us. Bea, as she calls herself, is a French expatriate living in Boston. She writes about her experiences with food, and provides breathtaking photos and step-by-step recipes in English and French. Do not be intimidated by the look of this cake. This recipe is not difficult to make. Try it, you will not be disappointed. Makes 7″ to 8″ in diameter cake, or 3″ x 3″; individual ones

Read more

HEART OF DARKNESS CHEESECAKE RECIPE

This decadent chocolate cheesecake recipe is from the award-winning food blogger, Rachel. She has been sharing her original mouth watering recipes, helpful cooking tips, and illustrated tutorials since 2004. For more information visit Rachel's Blog, Coconut & Lime.

For the crust:
1 1/2 cups of Intensely Dark Chocolate Icebox Cookie crumbs*
6 tablespoons of butter, melted and cooled slightly

For the cheesecake:
6 large eggs
2 lbs cream cheese
1 lb sour cream
3 oz 85% dark chocolate, melted and cooled
2 cups granulated white sugar
2/3 cup cocoa
1 teaspoon pure vanilla extract

1. Preheat oven to 250 degrees F.
2. For the crust, mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch springform pan. Set aside.
3. For the cheesecake, in a large bowl, slowly cream together the chocolate, cocoa, sugar, cream cheese and vanilla. Add the eggs and sour cream, mix thoroughly. Pour into prepared pan. Allow to sit 2 minutes, then tap the pan on the counter to encourage any air bubbles to come to the surface and burst.
4. Bake 2 hours or until the surface is mostly set- the middle inch or so might still look not even less set, almost jiggly**. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate until firm. Refrigerate leftovers.

*Pulse halved cookies in a food processor until they resemble coarse sand.
**Overbaking or poking the center might result in a crack. Resist the urge. Alternately, cover or cut around the crack.

Recipe & Photo by Rachel Rappaport Coconut & Lime, printed with permission.

CHOCOLATE VIETNAMESE COFFEE TART RECIPE

Anita, of Desserts First, provided us with this rich, velvety smooth, sinful chocolate tart with an exotic hint of Vietnamese coffee. She enjoys desserts as much as we do at Dessert Magazine. Her passion for baking can be seen throughout her site, with great desserts recipes and delightful narration that makes you want to try the recipe. Makes about (8) 4-inches tarts or (1) 8-inches tart

Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners' sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1-1 /3 cups (203 grams) all-purpose flour
1 large egg

1. Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal. Add the egg and process just until the dough comes together. Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.
2. When you are ready to bake the tart shells, preheat the oven to 325 degrees F. Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8-inch thickness. Place your tart pan or tart rings on a baking sheet lined with parchment paper or a silicone mat. Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.
3. Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch. Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.

Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1-3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk

1. Place the chocolate into a large bowl and set aside. In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.
2. Pour the hot mixture through a sieve over the chocolate and whisk to combine. Add the eggs one at the time to the chocolate mixture and whisk to combine. Add in the condensed milk and whisk until the mixture is very smooth and shiny.
3. Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle. Let tarts cool on a rack and unmold to serve.

Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 tablespoon sweetened condensed milk
1/8 teaspoon salt

Whisk the cream in a mixer until soft peaks form. Add in the condensed milk and salt and whisk just until medium peaks form – do not overwhip. Spoon some of the chantilly onto slices of the tart before serving.

Recipe & photograph by Anita Chu of Desserts First, printed with permission.

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