Minted Hot Chocolate
This is an excellent hot cocoa recipe on its own, without alcohol. But the peppermint schnapps adds an extra kick. Hang mini candy canes on the rim of the cup for a holiday garnish that doubles as a swizzle stick. Serve topped with whipped cream.
Ingredients:
1 quart milk (skim, 2 percent or whole) or half-and-half 6 ounces bittersweet or semisweet chocolate, chopped 9 ounces peppermint schnapps
Directions:
Heat 1 cup of the milk in a medium saucepan over low heat.
Add chocolate, stirring constantly, until melted.
When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
Add 1 ounce peppermint schnapps to each (of 6) mugs. Pour the hot chocolate mixture into the mugs and top with whipped cream (if desired).
Add mini candy canes (or peppermint sticks) to each mug before serving, if desired.
Servings: 6 drinks.
Ingredients:
1 quart milk (skim, 2 percent or whole) or half-and-half 6 ounces bittersweet or semisweet chocolate, chopped 9 ounces peppermint schnapps
Directions:
Heat 1 cup of the milk in a medium saucepan over low heat.
Add chocolate, stirring constantly, until melted.
When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
Add 1 ounce peppermint schnapps to each (of 6) mugs. Pour the hot chocolate mixture into the mugs and top with whipped cream (if desired).
Add mini candy canes (or peppermint sticks) to each mug before serving, if desired.
Servings: 6 drinks.
Fudge Brownies with Espresso Frosting
1 box fudge brownie mix 1/2-cup vegetable oil 1/4-cup water 2 large eggs 1 Tbs. instant coffee powder 1/2-cup semisweet chocolate chips 1 can cream cheese frosting 1 shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans
Directions:
Preheat the oven to 350 degrees F.
Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside.
In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined.
Fold in the chips into the batter.
Spread the brownie batter in the greased pan and bake for 30 minutes.
Remove from oven and allow to cool completely.
To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.
Directions:
Preheat the oven to 350 degrees F.
Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside.
In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined.
Fold in the chips into the batter.
Spread the brownie batter in the greased pan and bake for 30 minutes.
Remove from oven and allow to cool completely.
To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.
Chocolate Cupcakes With Cream Cheese Icing
Serves: 10-12
Ingredients:
8 ounces unsweetened chocolate 1 1/4 cup milk 1 cup light brown sugar, firmly packed 1 egg yolk 1 3/4 cup cake flour 1 tsp. baking soda 1 tsp. salt 1/2 cup sweet butter 1 cup white sugar 2 egg yolks 1 tsp. vanilla 2 egg whites
Instructions:
Preheat oven to 375 degrees. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk.
Stir continuously and remove from heat when smooth and thick.
Sift flour, baking soda and salt together into medium bow.
In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth.
Slowly add flour mixture and stir until smooth.
Add chocolate mixture and combine.
In separate bowl beat egg whites until stiff. Fold into batter.
Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely.
Cream Cheese Frosting
Serves: 10-12
Ingredients: 8 ounces cream cheese (softened) 1 Tbs. corn syrup 1 cup sifted confectioners sugar 1 tsp. vanilla 1 Tbs. grated orange zest Food coloring
Combine ingredients and frost cupcakes.
Ingredients:
8 ounces unsweetened chocolate 1 1/4 cup milk 1 cup light brown sugar, firmly packed 1 egg yolk 1 3/4 cup cake flour 1 tsp. baking soda 1 tsp. salt 1/2 cup sweet butter 1 cup white sugar 2 egg yolks 1 tsp. vanilla 2 egg whites
Instructions:
Preheat oven to 375 degrees. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk.
Stir continuously and remove from heat when smooth and thick.
Sift flour, baking soda and salt together into medium bow.
In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth.
Slowly add flour mixture and stir until smooth.
Add chocolate mixture and combine.
In separate bowl beat egg whites until stiff. Fold into batter.
Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely.
Cream Cheese Frosting
Serves: 10-12
Ingredients: 8 ounces cream cheese (softened) 1 Tbs. corn syrup 1 cup sifted confectioners sugar 1 tsp. vanilla 1 Tbs. grated orange zest Food coloring
Combine ingredients and frost cupcakes.
Churros and Hot Chocolate
Prep Time: 30 minutes Cook Time: 15 minutes Yield: 6 servings
Churros: 8 cups vegetable or olive oil 1 cup water 1/2-cup margarine or butter 1/4 tsp. salt 1 cup all-purpose flour 3 eggs 1/4-cup sugar 1/4 tsp. ground cinnamon, optional
Hot Chocolate: 4 oz. dark chocolate 2 cups milk 1 Tbs. cornstarch 4 Tbs. sugar
Heat the oil in a deep frying pan to 360 degrees F.
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
Churros: 8 cups vegetable or olive oil 1 cup water 1/2-cup margarine or butter 1/4 tsp. salt 1 cup all-purpose flour 3 eggs 1/4-cup sugar 1/4 tsp. ground cinnamon, optional
Hot Chocolate: 4 oz. dark chocolate 2 cups milk 1 Tbs. cornstarch 4 Tbs. sugar
Heat the oil in a deep frying pan to 360 degrees F.
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
Hazelnut and Chocolate Truffles
Ingredients: 1/2-cup heavy cream 2 Tbs. unsalted butter 1 tsp. light corn syrup 9 oz. chopped, semi-sweet chocolate 2 Tbs. Nutella
For garnish: 6 oz. chocolate 5-1/2 oz. skinned and toasted hazelnuts, finely chopped
Instructions:
Mix cream, butter and corn syrup together in a saucepan.
Place over medium heat and bring to a full boil. Turn off heat.
Add 9 ounces chopped chocolate and gently swirl the pan. Do not stir. Allow to rest for five minutes.
Add Nutella and whisk slowly to combine.
Transfer mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. Meanwhile, line baking sheets with parchment paper.
After 45 minutes, the mixture will start to thicken quickly. Keep refrigerated another 11-15 minutes, stirring every five minutes.
Using a mini ice cream scoop or two spoons, form mixture into 1-inch balls and place on prepared sheets.
Chill until firm, about 10-15 minutes. While balls are chilling, melt remaining 6 ounces of chocolate and cool slightly before continuing.
Place chopped hazelnuts in a small bowl. Remove balls from refrigerator.
Using one hand, dip a ball at a time into melted chocolate, roll it around in your hand and allow excess to drip back into bowl. Place truffle in chopped hazelnuts using your clean hand to cover the truffle with the nuts. Lift it out and place on the baking sheet.
Repeat with remaining truffles. Place in refrigerator for five to eight minutes to set
For garnish: 6 oz. chocolate 5-1/2 oz. skinned and toasted hazelnuts, finely chopped
Instructions:
Mix cream, butter and corn syrup together in a saucepan.
Place over medium heat and bring to a full boil. Turn off heat.
Add 9 ounces chopped chocolate and gently swirl the pan. Do not stir. Allow to rest for five minutes.
Add Nutella and whisk slowly to combine.
Transfer mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. Meanwhile, line baking sheets with parchment paper.
After 45 minutes, the mixture will start to thicken quickly. Keep refrigerated another 11-15 minutes, stirring every five minutes.
Using a mini ice cream scoop or two spoons, form mixture into 1-inch balls and place on prepared sheets.
Chill until firm, about 10-15 minutes. While balls are chilling, melt remaining 6 ounces of chocolate and cool slightly before continuing.
Place chopped hazelnuts in a small bowl. Remove balls from refrigerator.
Using one hand, dip a ball at a time into melted chocolate, roll it around in your hand and allow excess to drip back into bowl. Place truffle in chopped hazelnuts using your clean hand to cover the truffle with the nuts. Lift it out and place on the baking sheet.
Repeat with remaining truffles. Place in refrigerator for five to eight minutes to set
Chocolate Unscotti
1-2/3 cups all purpose flour 1/3-cup unsweetened cocoa powder 1/2 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1/2-cup (1 stick) unsalted butter, room temperature 1 cup sugar 2 large eggs 1 tsp. vanilla extract
Directions:
Pre-heat oven to 350 degrees F.
Line a large baking sheet with parchment paper.
Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.
Beat butter and sugar in another large bowl to blend.
Add eggs and vanilla and beat until well blended. Beat in flour mixture.
Form into a ball and wrap in plastic. Chill dough in refrigerator for 30 minutes.
Roll dough out on a floured surface to 1/4-inch thickness.
Cut out with a 2-inch-round cookie cutter.
Place on prepared baking sheet, spacing a 1/2-inch.
Bake until just done, about 8 minutes.
Cool on baking sheet 5 minutes before transferring to cooling rack. For ice cream sandwiches, spread a cookie with your favorite ice cream and top with a second cookie.
Directions:
Pre-heat oven to 350 degrees F.
Line a large baking sheet with parchment paper.
Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.
Beat butter and sugar in another large bowl to blend.
Add eggs and vanilla and beat until well blended. Beat in flour mixture.
Form into a ball and wrap in plastic. Chill dough in refrigerator for 30 minutes.
Roll dough out on a floured surface to 1/4-inch thickness.
Cut out with a 2-inch-round cookie cutter.
Place on prepared baking sheet, spacing a 1/2-inch.
Bake until just done, about 8 minutes.
Cool on baking sheet 5 minutes before transferring to cooling rack. For ice cream sandwiches, spread a cookie with your favorite ice cream and top with a second cookie.
