German Chocolate Brownies
2 (4 ounce) packages sweet baking chocolate
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Coconut-Pecan Frosting — (recipe follows)
COCONUT-PECAN FROSTING
1/2 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans
Heat oven to 350ş. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Stir in remaining ingredients
except Coconut-Pecan Frosting.
Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean. Cool completely. Frost with Coconut-Pecan
Frosting. Cut into 8 rows by 4 rows.
COCONUT-PECAN FROSTING:
Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan
over medium heat about 12 minutes, stirring frequently, until thickened.
Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.
Yield:
“32 Brownies”
Per serving: 172 Calories (kcal); 11g Total Fat; (56% calories from fat); 2g Protein; 18g Carbohydrate; 26mg Cholesterol; 88mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Did you know that there are different types of coconut at the
grocery store? Look closely and notice there is flaked and
shredded coconut. The flaked coconut is cut into small pieces and
is much drier than shredded coconut. In fact, you could squeeze a
handful of shredded coconut and it would stick together a bit, but
flaked coconut is dry, like uncooked rice kernels. Either works,
but shredded coconut will give you more moistness and chewiness.
“I Don’t Have That”
Out of nuts? Don’t fret! Just use 1 2/3 cups of coconut in the
frosting instead of nuts and coconut.
German Chocolate Bars
2/3 cup butter or margarine — softened
1 package Betty Crocker® SuperMoist German chocolate
cake mix
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 tub Betty Crocker® Rich & Creamy coconut pecan
ready-to-spread frosting
1/4 cup milk
Heat oven to 350ş. Lightly grease rectangular pan, 13 × 9 × 2 inches. Cut
butter into cake mix (dry) in medium bowl, using pastry blender or
crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2
cups) in bottom of pan. Bake 10 minutes.
Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls
over chocolate chips. Stir milk into remaining cake mixture. Drop by
teaspoonfuls onto frosting layer.
Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool
completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows.
Store covered in refrigerator.
Description:
“This take-off of German Chocolate Cake is one of our most frequently
requested recipes. We hope you like it too.”
Yield:
“48 Bars”
Per serving: 121 Calories (kcal); 6g Total Fat; (46% calories from fat); 1g Protein; 16g Carbohydrate; trace Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Serving Ideas : For deliciously easy dessert, place 2 bars on individual serving plates. Top with canned whipped cream and then grated milk chocolate from a candy bar.
Chocolate Cookies
1 package Betty Crocker® SuperMoist® devil’s food
cake mix
1/3 cup vegetable oil
2 eggs
Sugar
Heat oven to 350ş. Mix cake mix (dry), oil and eggs in large bowl with
spoon until dough forms.
Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from
cookie sheet to wire rack.
Description:
“The tops of these cookies look crinkled, and they have a soft, chewy
texture.”
Yield:
“48 Cookies”
Per serving: 59 Calories (kcal); 2g Total Fat; (35% calories from fat); 1g Protein; 9g Carbohydrate; 8mg Cholesterol; 82mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
To make Chocolate Chip Chocolate Cookies, stir in 2/3-cup
miniature semisweet chocolate chips into the dough.
TRIPLE CHOCOLATE MESS
1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6oz. bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid.
Serve with ice cream.
I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve.
EASY CHOCOLATE CLUSTERS
* 2 pounds white candy coating , broken into small pieces
* 2 cups semisweet chocolate chips
* 1 pkg.( 4 oz) German sweet chocolate
* 1 jar ( 24 oz ) dry roasted peanuts
In a slow cooker, combine candy coating, German chocolate and chocolate chips.
Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts and mix well. Drop by teaspoonfuls onto waxed paper; let stand until set. Store at room temperature.
Makes about 3 1/2 dozen.
ZUCCHINI CHOCOLATE CAKE 2
1/2 c. soft margarine
1/2 c. oil
1 tsp. vanilla
2 1/4 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. shredded zucchini
1 3/4 c. sugar
2 eggs
1/2 c. sour milk, to sour milk add 1
tsp. white vinegar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 c. chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch pan. In a large bowl cream together margarine, sugar, oil, sour milk, eggs and vanilla. Stir in remaining ingredients except chocolate chips. Pour into prepared pan. Sprinkle chocolate chips on top. Bake in preheated oven at 325 degrees for 40 to 45 minutes. Frost with Betty Crock chocolate frosting. Store in refrigerator in summer.
SUSAN’S CHOCOLATE CAKE
2 c. flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
1 c. water
1/3 c. unsweetened cocoa
2 eggs
1/2 c. buttermilk
1 1/2 tsp. vanilla
Sift together flour, sugar, soda and salt. Combine butter, water and cocoa in saucepan and bring to a boil. Add to dry ingredients until just combined. Add eggs, buttermilk and vanilla nd beat on low for 1 minute. Batter will be thin. Bake in greased and floured pans as follows: 2 (9 inch) round pans, 25 to 30 minutes; 9 x 13 inch oblong pan, 30 to 35 minutes at 350 degrees. If desired, fill layers with chocolate butter cream and frost with white “fluffy” 7-minute type frosting.
MRS. ORR’S CHOCOLATE CAKE
2 c. sugar
3/4 c. butter
1 1/2 c. boiling water
2 eggs, beaten
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1/2 tsp. salt
2 tsp. soda
Cream sugar and butter together. Add water and mix well. Blend dry ingredients together and add, mix well. Add eggs and vanilla. Bake in a greased 9 x 13 inch pan at 350 degrees for 35 minutes.
EASY CHOCOLATE CAKE
Sift and mix together. 1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
3 tbsp. cocoa
1 tsp. salt
Add: 1 tsp. vanilla
1 tsp. vinegar
1 c. warm water
5 tbsp. melted shortening
Mix together and bake in an 8 inch square pan at 350 degrees for 45 minutes.
–MILE HIGH FROSTING:–
1 c. white Karo syrup
1 egg white
2 tsp. vanilla
Beat until stands in peaks in electric mixer. Spread on cooled cake.
Mocha Fondue
Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as crispy dippers.
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi
fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.
Makes 6 to 8 servings.
White Chocolate Pretzels
1 pkg. long pretzel rods
1 pkg. almond bark, or vanilla candy coating
Decorations, such as red and green sprinkles, holiday M&Ms or crushed
up candy canes
Place the candy coating in a microwave-safe bowl. Make sure you do
not get any water in the bowl. Any water at all will cause the candy
coating not to melt properly and separate.
Microwave the candy coating for 1 min., then stir and microwave an
additional min., until it is completely melted and smooth.
Stick a pretzel rod into the chocolate, and with a spoon, cover about
3/4 of the pretzel with chocolate. Let the excess drip back into the
bowl.
Sprinkle the chocolate with either red and green colored sprinkles,
crushed up peppermints, or stick red and green M&Ms to the chocolate.
Place the decorated pretzel on a piece of waxed paper or aluminum
foil, and let it dry completely, about 1 hr. Gently pull the pretzels
off the paper.
Chocolate Cake In A Jar
1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.
Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.
Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.
Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.
When the cakes have finished baking, remove jars from oven. Make sure
jar rims are clean. (If they’re not, jars will not seal correctly)
Place lids on jars, and screw rings on tightly.
Jars will seal as they cool.
Cakes will slide right out when ready to serve.
Eat within 1 month.
Caramel Apples w/ Chocolate
Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool. Heat
chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners
Babe Ruth Bars
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
1 In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and
white sugar. Cook stirring occasionally until
smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until
evenly coated.
2 Press the entire mixture gently into a buttered
9×13 inch baking dish. Allow to cool completely
before cutting into bars.
Chocolate Anise Truffles
Ingredients:
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies
Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.
When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.
Cognac Truffles
Ingredients:
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners’ sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac
Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or colored
jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.
Easy Truffles
(Servings: 64)
Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.
White Chocolate Apricot-Hazelnut Truffles
(makes 28 truffles)
Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream
Instructions:
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.
In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.
[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be better
if you use a good import instead.]
Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]
Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.
Rum Balls
1 3/4 cups vanilla wafer cookie crumbs
1 cup ground pecans
1 cup confectioners sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1/4 cup light rum
1/3 cup confectioners’ sugar (for dipping)
Makes About 2 1/2 Dozen
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into one inch balls. Roll balls in remaining confectioners sugar to coat.
Quick & Easy Microwave Peanut Butter Fudge
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8×8 dish lined with waxed paper. Refrigerate to chill.
Marshmallow Puffs
36 large marshmallows
1-1/2 C semisweet chocolate chips
1/2 C chunky peanut butter
2 T butter or margarine
Makes 3 dozen
Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows.
Perfect Peppermint Patties
1 lb. confectioners’ sugar
3 T butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening
Makes about 5 dozen.
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4″. Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
Triple Chocolate Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract 2 C chopped pecans
Makes about 5 1/2 pounds
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15″ x 10″ x 1″ baking pan. Chill until firm. Cut into squares.
CHOCOLATE SAUCE 2
3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
1 tbsp. margarine
2 tsp. vanilla
Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding.
2 tablespoons per serving.
Calories 31, cholesterol 3 grams, protein 1 gram, fat 2 grams, NA 52 milligrams.
Food exchanges per serving, 1/2 vegetable. Low sodium diets – omit salt.
Profiteroles with Chocolate Syrup
• Profiteroles are small cream puffs filled with ice cream; these are served with a shiny, thick, very dark, very cocoa-y chocolate syrup that must be made ahead of time.
• The pate a choux for the profiteroles is not quite the classic formula, as it contains baking powder, but I think the puffs rise higher with the addition of it.
• You’ll need a large, heavy baking sheet (mine measures 17″ by 12″) and baking parchment to line it.
• For the ice cream, use a favorite, good-quality brand.
• If you’re going to freeze the puffs after they are filled, you’ll want to choose an ice cream that isn’t rock-hard directly out of the freezer (I use Starbucks®).
• For maximum crispness in the profiteroles, by the way, either fill and serve them immediately after they have cooled from baking, or freeze the shells empty, then re-crisp them in the oven, cool, fill, and serve immediately.
• A great springtime dessert!
Chocolate Syrup:
1-1/2 cups granulated sugar
1 cup sifted unsweetened Dutch process cocoa powder
Few grains salt
1 cup water
2 tsp. vanilla
Profiteroles:
3/4 cup water
1/4 cup whole milk
2 Tbsp. granulated sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cut into thin pats
1-1/4 cups sifted all-purpose flour
1 tsp. sifted baking powder
4 eggs, graded “large”, at room temperature
For Glaze:
1 egg, graded “large”
1 tsp. water
For Filling:
About 1-1/2 quarts good-quality ice cream
For Chocolate Syrup
Make a generous 1-3/4 cups
• In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt.
• Whisk thoroughly to mix well.
• Gradually add water, stirring (not beating) with whisk to blend thoroughly.
• Set over medium heat.
• Stir frequently with whisk until mixture comes to a boil (there will probably be a layer of foam on top of the syrup–OK).
• Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over.
• Remove from heat; pour into heatproof liquid measuring cup of at least three cup capacity.
• Cool briefly, then chill, uncovered, until completely cold.
• Strain through fine strainer into container of at least 2-1/2 cup capacity.
• Stir in vanilla.
• Store, covered, in refrigerator.
For Profiteroles
• Line a heavy, large baking sheet with parchment paper.
• Adjust rack to center of oven.
Preheat oven to 425 degrees F.
• In heavy-bottomed 2 quart pot, combine water, milk, sugar, and salt.
• Bring to boil over medium-high heat, stirring to dissolve sugar and salt.
• Add and melt butter pats; return mixture to a boil.
• Remove from heat.
• All at once, add flour and baking powder, and stir in, then beat in well with large spoon. This mixture will become very thick.
• Place pot back on burner over LOW heat.
• Stir flour mixture for 1 to 2 minutes; it will become one mass and pulls away from the pot sides.
• Remove from heat.
• Place mixture by spoonfuls into medium bowl and cool for 10 minutes (do not skip this cooling period; if the flour mixture is too hot when the eggs are added, they might scramble).
• Add eggs one at a time and beat each in thoroughly.
• You can use either a large spoon or a powerful, hand-held electric mixer to do this, but if the mixer begins to bog down switch to a spoon (this dough is very heavy).
• When all eggs have been added, mixture should be a thick, smooth paste.
• Form 24 mounds on prepared baking sheet, allowing room between each for them to spread.
• Keep the mounds as high and round as possible.
• If necessary, after portioning out the dough, go back and pile up mounds with rubber spatula or finger tip to keep them high (if you use your finger tip, be sure to dip it in water frequently, or it will stick to the dough).
• For Glaze, beat egg and water together with fork in small bowl to mix well.
• Using a pastry brush or your finger, glaze each profiterole (brush the top first, then go back and brush up the sides to keep the mounds high.
• Do not allow too much glaze to “pool” at the bottom of the profiteroles).
• Bake in preheated oven for 10 minutes.
• REDUCE HEAT TO 350 DEGREES F.
• Bake 10 minutes longer, and then turn the baking sheet back-to-front.
• Bake 15 minutes more (total baking time is 35 minutes).
• Profiteroles will be a dark golden brown and should be well-risen.
• When they are baked, reach into the oven with a small, very sharp knife, and slit each puff horizontally once or twice about 1/3 of the way down from the top.
• TURN OVEN OFF, but leave profiteroles in turned-off oven (with door closed) for 20 minutes.
• After 20 minute standing time, remove profiteroles from oven.
• Remove to cooling rack; cool just until you can handle them (a very short time).
• With very sharp, serrated knife, slice through the top third of each puff, slicing almost all the way through it.
• If there is any uncooked dough inside (this happens frequently), dig out as much as you can with a spoon or your fingers (be careful you don’t cut through the baked outer shell).
• To freeze the puffs empty, do so when they’re still slightly warm. Lay them out on a wax paper lined baking sheet.
• Freeze; when frozen, transfer to an airtight plastic bag or freezer container.
• If the profiteroles have been frozen, re-crisp them before filling: line a cookie sheet with aluminum foil and preheat the oven to 375 degrees F.
• Place the frozen puffs on the cookie sheet and warm in the oven for 8 to 10 minutes, just until thawed and crisp.
• Immediately remove from oven to cooling rack; cool completely before filling and serving.
To fill profiteroles:
• Have ready cooled profiterole shells.
• If you are serving the filled puffs immediately, also have ready the chocolate syrup, serving plates, and knives and forks.
• If the ice cream is very hard, soften it at 50% (medium) power in the microwave just until it begins to soften (you don’t want it to melt).
• Fill each profiterole with a very generous tablespoon (not a measuring tablespoon) or two of the ice cream.
• Work quickly!!
• You should be able to fill about 8 puffs from a pint of ice cream, or 16 from a quart.
• If you are not going to serve the profiteroles immediately after they are filled, freeze them on a wax paper lined baking sheet (I keep the sheet in the freezer and transfer the profiteroles to it after filling every 2 or 3).
• When they are frozen, transfer to a plastic bag or freezer container.
• If you are serving these directly after filling them, place 2 or 3 profiteroles on each dessert plate.
• Drizzle some chocolate syrup on top.
• Serve immediately, passing the rest of the syrup.
• To serve frozen, filled profiteroles, place 2 or 3 on each dessert plate.
• Allow to stand at room temperature 10 or 15 minutes before serving.
• Drizzle some syrup on top, then serve, again passing remaining syrup.
Yield: 2 dozen profiteroles or 8 to 12 servings
Chocolate Tortoni
1 cup cold whipping cream
1/2 cup cold chocolate syrup
1/4 almond macaroon, crumbs
1/4 chopped almonds, toasted
1/4 cup chopped cherries
1 Tbsp. plus 1-1/2 tsp. rum
• In small mixer bowl, beat whipping cream until stiff, gently fold in syrup.
• Stir in almond macaroon crumbs, 1/4 cup almonds, chopped cherries and rum.
• Spoon mixture into 4 dessert dishes, cover and freeze until firm overnight.
• Let stand a few minutes before serving.
• Garnish with cherries and almonds.
Yield: Serves 4
Chocolate Soufflé Cake
15 ounces bittersweet or semisweet chocolate, chopped
15 tablespoons unsalted butter, diced
5 large eggs
1/2 cup sugar
• Adjust the oven rack to the center of the oven and preheat to 375 degrees F.
• Butter a 9-inch springform cake pan.
• In the top of a double boiler, melt the chocolate and the butter until smooth, stirring frequently.
• Remove from heat.
• Beat the eggs and sugar with an electric mixer until they are thick and foamy, and hold their shape when the beater is lifted.
• Fold the eggs into the chocolate mixture, folding until no streaks of egg white remain. Transfer the filling into the prepared cake pan.
Bake for 30 minutes.
• Let the cake cool in the pan until completely cool, then cut and serve.
• This cake is best eaten the same day.
Yield: 1 dozen servings
Coconut Pavolova with Chocolate Mousse and Bananas
The outside of this rich, lavish and yes, complicated dessert is chewy and the inside is a melt in your mouth coconut cream pie and chocolate. It is well worth the effort for experienced cooks.
Meringue
2 cups sweetened flaked coconut
6 large egg whites
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup boiling water
Mousse
2 large eggs, separated
4 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
3/4 cup chilled whipping cream
2 bananas cut into 1/4-inch-thick rounds
For meringue:
• Position rack in center of oven and preheat to 350°F.
• Spread 11/2 cups coconut on large baking sheet.
• Toast until golden, stirring twice, about 15 minutes.
• Cool.
• Maintain oven temperature.
• Line another large baking sheet with foil.
• Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form.
• Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy.
• Fold in 1 cup toasted coconut.
• Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges.
• Sprinkle with remaining 1/2 cup untoasted coconut.
• Bake meringue 10 minutes.
• Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour.
• Turn off oven.
• Let meringue stand in oven 1 hour.
• Remove from oven and cool completely.
For mousse:
• Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes.
• Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
• Using electric mixer beat egg whites in large bowl until soft peaks form.
• Gradually add 2 tablespoons sugar and beat until stiff peaks form.
• Fold 1/3 of egg whites into chocolate mixture to lighten.
• Fold in remaining whites.
• Remove from over water and let mousse cool 20 minutes.
• Beat whipping cream in large bowl until peaks form.
• Place meringue on platter.
• Spread mousse over center of meringue; top with sliced bananas.
• Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
• Sprinkle with remaining toasted coconut. Cut into wedges and serve.
Yield: Serves 10
Chocolate Soufflé
2 quarts casserole dish
1 ounce bitter chocolate
2 tablespoons cocoa
1 tablespoon flour or cornstarch
1 cup sugar
4 eggs, separated
1 1/2 cups milk
2 tablespoons butter
1 tablespoon vanilla
Preheat oven to 325 degrees F.
• Combine chocolate, cocoa, flour or cornstarch, and sugar.
• Blend into well-beaten yolks.
• Mix in milk and butter and cook in a double boiler over boiling water until thick, stirring constantly.
• Add vanilla and beat as it cools.
• When cool, beat egg whites until stiff and fold into mixture, pour into casserole, and set in pan of warm water.
• Bake in oven for 1 hour – or until knife inserted in center comes out clean.
• Serve at once with sweetened whipped cream, plain cream, or chocolate sauce.
Yield: Serves 6
DIABETIC CHOCOLATE-NUT CANDY
1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)
Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish. Mix well. Form into a 2×5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours.
Makes 1 bar.