Archive for the ‘Food’ Category

The ChocolateDoctor’s Cape Cod White Chocolate-Cranberry Bog Cookies

Thursday, November 19th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cranberries are thought to be an indispensable part of our traditional American Thanksgiving and Christmas dinner feasts. For some reason, my mother seems to forget to serve the cranberries during holiday dinners. She used to find it still in the “fridge” when putting away the leftovers. Not wanting to cheat anyone out of their holiday cranberries, I created this recipe using dried cranberries (and chocolate, of course). I think you will find that tart cranberries are the perfect balance for Choclatique’s Snowy White Chocolate Chips.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Ready In: 1 hour
Yield: 36 Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 (3.5 ounce) package Jell-O® Instant Vanilla Pudding Mix
1 teaspoon pure vanilla extract
1/2 teaspoon fresh orange zest
2 large eggs
1 cup Choclatique Snowy White Chocolate Chips
1/2 cup dried cranberries


  1. Preheat an oven to 350º F.
  2. Lightly spray two baking sheets with food release.
  3. Combine the flour and baking soda in a bowl and whisk.
  4. Cream the butter, white sugar and brown sugar and with an electric mixer in a large bowl until creamy and smooth; add the instant pudding mix and continue to beat.
  5. Beat the first egg into the butter mixture until completely blended, and then beat in the vanilla and the orange zest with the last egg.
  6. Mix in the flour mixture until just incorporated. It’s okay to see a little flour.
  7. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine.
  8. Using a 1 ounce scoop or 2 tablespoons drop the dough 2 inches apart onto the sprayed baking sheets.
  9. Bake in the preheated oven until edges of the cookies become golden brown—about 10 to 12 minutes.
  10. Cool on the baking sheet for 10 minutes before removing to cool completely on a wire rack.

ChefSecret: You can substitute dried cranberries with dried cherries or blueberries, but then it wouldn’t be Thanksgiving, would it? You can also substitute the orange zest with tangerine or lemon zest.

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The ChocolateDoctor’s Chocolate Sopapillas – Deep Fried Crispy Chocolate Mexican Flatbread

Wednesday, October 28th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

When I lived in Dallas, I got hooked on Sopapillas, the Mexican equivalent of New Orleans Beignets. While they’re not found in the French Market, they can be eaten in many casual Mexican restaurants throughout the Southwest. They are usually sprinkled with powdered sugar and topped with honey. They are really so good I didn’t think I could make them any better until I added chocolate. Add a new dimension to your south-of-the-border dinner, dessert, or snack with spiced coffee with these tasty Chocolate Sopapillas.

Prep Time: 30 Minutes
Fry Time: 15 Minutes
Ready In: 45 Minutes
Yield: 30 Pieces

3-1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Cocoa Powder
2/3 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening (or lard)
1-1/2 cups warm water
2 quarts oil for frying


  1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt and shortening.
  2. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
  3. Roll out on floured board to 1/8-inch thick.
  4. Cut into 2-inch squares.
  5. Heat oil in deep-fryer to 375° F.
  6. Fry for 3 to 4 minutes on both sides. The dough will puff.
  7. Drain on paper towels.
  8. Top with confectioner’s sugar, honey or chocolate sauce.
  9. Serve hot.

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The Chocolate Doctor’s Tiramisu Chocolate Mousse

Friday, August 21st, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

What is tiramisu, who invented it and when was it invented? Some say the origin of this popular coffee-flavored Italian dessert dates back to the 1960s in the region of Veneto, Italy, at the restaurant “Le Beccherie” in Treviso. Others claim that the dish was first created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori. Regardless of who invented it, it is a great tasting Italian coffee-chocolate-mascarpone mixture.

In traditional pastry, tiramisu has similarities with some Italian cakes in addition to Zuppa Inglese. While tiramisu is easy to make, I wanted to deconstruct it a little making a Tiramisu Chocolate Mousse with a ladyfinger garnish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Ready In: 2 hours 30 minutes
Yield: 4 servings

4 tablespoons brewed espresso
1 tablespoon unsalted butter
3-1/2 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
2 tablespoons Marsala wine, rum or brandy (optional)
2 large egg yolks
4 teaspoons granulated sugar
4 tablespoons mascarpone cheese
3/4 cup heavy cream
4 ladyfingers or ladyfinger chunks


  1. Combine the espresso and butter in the top of a double boiler over simmering water. Do not let the simmering water touch the bottom of the pan.
  2. Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
  3. Combine the Marsala wine, egg yolks and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, about 3 to 5 minutes. Remove from heat.
  4. Stir mascarpone cheese into the Marsala mixture.
  5. Combine chocolate mixture with mascarpone mixture. Set aside and let it cool to room temperature, about 30 minutes.
  6. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
  7. Fold half of whipped cream into cooled chocolate mixture.
  8. Fold second half of whipped cream into chocolate mixture until there are no longer white streaks.
  9. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
  10. To serve, spoon it out on a flat plate, garnish with an upright ladyfinger placed vertically in the mousse and dark or white chocolate curls or a drizzle of chocolate syrup.

ChefSecret: If you are down to broken ladyfingers in the bottom of the box, take the largest chunks and sprinkle them on top if the mousse for added texture. No ladyfingers in the house? Any broken cookie will do the job.

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The ChocolateDoctor’s Chocolate Fluffle Pie

Friday, August 14th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s not quite a truffle ganache or a fluffy mouse filling… it’s a Fluffle. You can make this rich Choclatique Private Reserve Chocolate Fluffle Pie a day ahead—no baking required.

With only seven ingredients you can create a masterpiece of chocolate goodness. It is a blend of whipped cream, sour cream, sugar and pure vanilla extract (or vanilla beans if you like) all blended to form a beautiful ganache1. The ganache is then further blessed with freshly-whipped whipped cream and placed into a dark chocolate cookie crust. All that’s left for you to do is chill, serve, and take the compliments. This pie could even get you a great Yelp review.

Prep Time: 15 minutes
Refrigerated Time: 8 hours (or overnight is even better)
Yield: 8 Servings

12 ounces Choclatique Private Reserve Dark Chocolate, Chopped
1-1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon pure vanilla extract
1/4 cup sour cream
2 teaspoons cold strong coffee
1 (9 inch) prepared chocolate cookie crumb crust (your recipe or store-bought is okay)


  1. In microwave dish combine the chocolate and 3/4 cup of the cream. Cook on medium power level for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in the sugar and vanilla extract. Set aside.
  2. In small bowl, beat the rest of the cream until soft peaks are formed. Add the sour cream and coffee: continue to beat until medium peaks appear.
  3. Beat in chocolate and cream mixture on high speed about a quarter at a time until there are no white streaks.
  4. When the mixture is combined and light and fluffy gently spoon into crust being careful not to deflate the filling.
  5. Refrigerate for at least 8 hours before serving.
  6. Top with a dollop of sweetened whipped cream and serve.

If you love this recipe that uses a ganache base, then you will love all the recipes in my ganache-based book, Choclatique, Running Press.

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The ChocolateDoctor’s Orange Cornmeal Cake with Orange-Chocolate Glaze with Blueberry Sauce Topping

Friday, August 7th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is a great, light summertime cake that brings corn, orange zest, blueberries and, of course, chocolate together to make this seasonal dessert. It gets a special punch from the tangy orange-chocolate glaze of course, and blueberry sauce that dresses up the cake with the freshness of blueberries. With a few time adjustments for baking, this recipe is applicable for making cupcakes.

Prep Time: 40 minutes
Bake Time: 30 minutes
Assembly Time: 10 minutes
Yield: Makes 8 to 10 servings

For the blueberry topping:

3 cups fresh blueberries (13 to 14 ounces), divided
1 cup (packed) golden brown sugar
4 teaspoons fresh orange juice
1/2 teaspoon finely grated orange zest
Pinch of salt

For the glaze:
1-1/4 cups (packed) confectioner’s sugar, sifted
1/4 cup , sifted
2 tablespoons (or more) fresh orange Juice

For the cake:
1-1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup granulated sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated orange zest
3/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Chocolate Glaze (see recipe)
Blueberry topping (see recipe)

For the blueberry topping:

  1. Combine 1-1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.
  2. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes.
  3. Remove from heat; add remaining blueberries.
  4. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.

ChefSecret: Can be made 2 days ahead. Cover and chill. Serve chilled or re-warm before serving, if desired.

For the glaze:

  1. Combine the powdered sugar and 2 tablespoons orange juice in small bowl. Stir with spoon until smooth and paste-like, you can add more orange juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For the cake:

  1. Position a rack in center of oven and preheat to 350°F.
  2. Butter a 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
  3. Combine the flour, cornmeal, sugar, baking powder and salt in large bowl; whisk to blend.
  4. Whisk the buttermilk, eggs, orange zest and vanilla extract in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
  5. Using a rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or over mix). Scrape batter into pan; spread evenly.
  6. Bake the cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  7. Immediately run knife around sides of cake.
  8. Place the rack atop cake in pan. Using hot pads hold pan and rack firmly together and invert cake onto rack. Remove pan from cake.
  9. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
  10. Stir the glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake—that okay).
  11. Cool completely. Serve with a drizzle of blueberry topping.

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The ChocolateDoctor’s Orange-Cheesecake-Topped Brownies

Friday, July 31st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

As if brownies aren’t rich enough we added a layer of decadence that makes these the richest ones ever to come out of our test kitchens and chocolate studios. These cheesecake brownies consist of a rich base layer of fudgy brownie topped with New York-Style cheesecake that blends cream cheese with sweetened condensed milk.

Prep time: 15 minutes
1st Bake time: 15 to 20 minutes (check it; they may take longer in your oven)
2nd Bake time: 20 to 25 minutes
Yield: 24 Servings

For the brownie layer:

4 large eggs
1-1/4 cups Choclatique Rouge Cocoa Powder
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1 tablespoon pure vanilla extract
1/2 teaspoon orange extract
1 tablespoon very strong coffee
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1-1/2 cups all-purpose flour
1-1/4 cups Choclatique Dark Chocolate Chips

For the cheesecake layer:
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon cornstarch
14 ounces sweetened condensed milk
1 large egg
2 teaspoons pure vanilla extract
2 teaspoon fresh orange zest (try not to get any of the white pith)


  1. Preheat an oven to 325° F. Grease a 9×13-inch pan.
  2. Make the brownies: In a medium bowl, beat the eggs with the cocoa powder, salt, baking powder, espresso powder (if using), extracts and coffee; beat for a few minutes until well combined.
  3. In a microwave or in a saucepan over medium heat, melt the butter with the sugar and stir until the sugar dissolves. Add the hot sugar and butter mixture to the bowl with the cocoa mixture. Stir to combine well. Add the flour and chocolate chips and mix well until shiny.
  4. Pour the brownie batter into the prepared pan and bake for 15 to 20 minutes—the crust should be just set, but the brownies shouldn’t be cooked through.
  5. While the brownies bake, make the cheesecake layer. In a large bowl or stand mixer, beat together the cream cheese, softened butter, and cornstarch. Slowly add the condensed milk, egg, vanilla and orange zest; mix until very well combined.
  6. When the brownies have finished their first bake, remove them from the oven and pour the cheesecake batter over the top. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is just beginning to brown.
  7. Let them cool for about 2 hours; then slice into 24 even squares.

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The ChocolateDoctor’s California’s Best Chocolate Cake With Perfect Chocolate-Orange Buttercream Frosting

Friday, July 24th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This is the best chocolate cake recipe that we’ve ever made. If you were a fan of one of my restaurants, The Custom House, The Palm Grill, Assay Office, Fanny Fish Market or China Rose, chances are you may have already enjoyed it. We use the base recipe as a 4-Layer Layer Chocolate Cake or as the cake ingredient in our Hot Fudge Nut Trifle or Chocolate-Nut Sludge. It’s easy to make, bake, frost and decorate. Also, it’s perfect for those summer picnics.

Prep. Time: 30 minutes
Bake Time: 30 to 35 minutes
Total Time: 1 hour
Yield: 8 Servings

For the cake:

2 cups granulated sugar
1-3/4 cups all-purpose flour
1/4 cup Choclatique Onyx Cocoa Powder
1/2 cup Choclatique Rouge Cocoa Powder
1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs (beaten)
1 cup whole milk
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
1 cup hot coffee; freshly brewed

For the frosting:
1 stick butter, unsalted
2/3 cup Choclatique Rouge Cocoa Powder, sifted
3 cups confectioner’s sugar, sifted
1/3 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon orange extract

For the cake:

  1. Preheat an oven to 350°F.
  2. Cut two parchment round baking sheets and fit into the bottom of your two 9-inch round baking pans. Spray with non stick cooking spray.
  3. Sift the first 6 dry ingredients and whisk in a large mixing bowl.
  4. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
  5. Stir in the hot coffee and mix well with a spoon (batter will be thin).
  6. Pour the batter into the prepared pans and bake in the center of the oven for 30-35 minutes or until wooden toothpick inserted into the center comes out clean.
  7. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.

For the frosting:

  1. Melt the butter and stir in the cocoa.
  2. Alternately add powdered sugar and milk, beating on medium speed to a good spreading consistency. Add more milk, if needed.
  3. Stir in vanilla and orange extract.
  4. Spread a layer of frosting on the top of a cake layer. Top with the second cake layer and frost the cake completely with an artistic flourishes.

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The ChocolateDoctor’s S’mores Honey-Chocolate Pudding Tarts or Pie

Friday, July 17th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’m kind of a S’mores expert. No, I was never a Girl Scout, but I dated someone who was; not recently–in middle school. I love all of the textural differences that I can feel and taste in a good S’mores. We introduced two versions of S’mores into our truffle line a few year back—Dark and Milk chocolate. They were hits! We are always experimenting with new ways to ‘play’ with S’mores recipes.

Mary Jo (our senior chocolatier) surprised all of us with this recipe one afternoon for a birthday celebration. It has all the goodness of the old fashioned campfire version, but kind of all gussied up. It starts with a great graham cracker crust and a luscious homemade honey-chocolate pudding filling (none of the packaged stuff please). The only thing remaining is to top it all off with mini marshmallows and quickly broil to brown the tops. It’s is an impressive show-stopping dessert. Serve it while the marshmallows are still warm, soft and gooey.

For the graham cracker crusts:

1-1/2 cups crushed graham crackers, about 10 crackers
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract

For the chocolate pudding:
2 cups whole milk
1 cup heavy cream
1 tablespoon strong, cold coffee
1/2 cup raw, unfiltered honey
1/4 cup cornstarch
1/4 cup Choclatique Black Onyx Cocoa Powder (unsweetened)
1/8 teaspoon salt
1/3 cup Choclatique Private Reserve Dark Chocolate (64%), finely chopped
1 1/2 teaspoons pure vanilla extract
2 cups of mini marshmallows

To make the tart shells:

  1. Preheat the oven to 325°F.
  2. Break up the graham crackers and drop into the bowl of a food processor fitted with a steel blade. Process the crackers until ground.
  3. Drizzle in the melted butter, granulated sugar and extracts, pulsing until the mixture looks like wet sand.
  4. Transfer the graham crackers to 4 4-to 5-inch-tart pans (or one pie pan) and press to form a crust all the way to the top ridge of the pan. The crust should be an even thickness around each tart pan.
  5. Bake until crisp and the crust is just beginning to brown, about 7 to 10 minutes. Cool the crusts completely before filling.

To make the pudding:

  1. In a medium saucepan add the milk, cream, cold coffee and honey and whisk in the cornstarch, followed by the cocoa powder and salt until it is well incorporated. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 5-7 minutes. Remove from the heat and whisk in the semisweet chocolate and vanilla extract.
  2. Pour into the cooled tart shells and chill. Cover pudding surfaces with plastic wrap to prevent a skin from forming. Chill at least 1-1/2 to 2 hours to allow the pudding to set.
  3. Just before serving, preheat your broiler. Top the pudding tarts with the marshmallows, covering the entire tart surfaces. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, about 1 to 2 minutes. Watch them closely because they burn quickly! Serve immediately.

ChefSecret: Personally I like to use a kitchen torch to brown the marshmallows because I can control the browning process without getting the whole pudding part of the pie too hot. You can purchase an inexpensive kitchen torch at Target, most kitchen outlets and online. You’ll find it has a lot of other convenient uses around the kitchen as well.

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The ChocolateDoctor’s Chocolate, Chocolate Chip Oatmeal Cookies

Friday, July 10th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’ve always believed that any cookies made with oatmeal are that much healthier for you. No matter how much butter or sugar, it’s got to be better because oats are a super food. Now add some chocolate to the mix and you have a double whammy. My Chocolate, Chocolate Chip Oatmeal Cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite with super food ingredients.

Prep Time: 20 minutes
Bake Time: 15 minutes
Ready In: 35 minutes
Yield: 40 Cookies

1 cup unsalted butter
1/2 cup peanut butter (optional)
1 cup dark brown sugar
1 cup granulated sugar
1/4 cup oat bran
3 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
3 cups instant oats (or 1-1/2 cups of oats and 1-1/2 cup of Bundle of Almond and Oats cereal)
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Cocoa Powder
1 tablespoon baking spice (Penzeys)
1 teaspoon baking soda
1 teaspoon salt
1 cup Choclatique Mini Dark Chocolate Chips, or more to taste (use can also use a cut of Choclatique Dark Chocolate Curls)


  1. Cream the butter, brown and granulated sugars together in a bowl using an electric mixer until smooth and creamy.
  2. Add the oat bran and continue to cream the mixture.
  3. Beat in the eggs one at a time until each is well incorporated.
  4. Add the vanilla and almond extracts into butter and mix well.
  5. Whisk the oats, flour, chocolate chips, cocoa powder, baking soda and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Do not over mix.
  6. Lightly fold in the chocolate chips.
  7. Chill the dough for 20 minutes before scooping.
  8. Preheat an oven to 350º F.
  9. Scoop dough using a small scooper onto an ungreased baking sheet.
  10. Bake until edges of cookies are lightly browned, about 13 to 15 minutes.
  11. Cool on a rack.

ChefSecret: For a lighter texture I like to use a blend of instant oats and cold cereal. I also like to add about half cup of chopped pecans or almonds.

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The ChocolateDoctor’s Summer = Ice Cream

Wednesday, July 1st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s summertime and this is a question that is often asked this time of year: “How do I get a deep, dark, rich chocolate ice cream when the main ingredient is milk and cream?” Obviously, the milk and cream lighten the mix so that it looks like a light milk chocolate ice cream. So here is the ChefSecret—ultra alkalized cocoa powder is what the professionals use. For my Dark Chocolate Ice Cream I use Choclatique Black Onyx and my Dairy-Free Chocolate Ganache (see recipe below).

“Ganache” is not a scary concept, although the word may not be immediately familiar to the American reader. It’s a blend of chocolate, creams and syrups that results in a velvety, ultra-smooth paste. In the case of my Dairy-Free Dark Chocolate Ganache the dark chocolate is blended with light corn syrup or honey, cocoa powder and chocolate extract and whipped until smooth. With no sacrifice of taste or texture, this dark chocolate ganache is the perfect building block for those who love really great dark chocolate ice cream.

Here are the recipes that will give you outrageous dark chocolate ice cream that everyone will be talking about for years to come. You can find these recipes in my book Choclatique 150 Simply Elegant Desserts available on our website, Amazon and in bookstores nationwide. If you don’t see, ask for it!

Okay, fasten your seat belts, here we go. It’s best to read each recipe completely before starting and to measure all of your ingredients ahead of time. Please remember, it takes a little time to produce excellence.

Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true dark chocolate, European flavor. It’s the chocolate ganache “workhorse” at Choclatique. I love the intensity of the rich, deep chocolate flavor. It is perfect in Chocolate Cheesecakes, Devil’s Food Cake and Deep Chocolate Ice Cream. On its own it’s dairy- and gluten-free, and while it is not as sweet as other ganaches, it possesses all the benefits and “flavor thrills” that appeal to lovers of intense chocolate.

Yield: About 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours

Special Toolbox:
A large, heavy saucepan (3 quarts or larger)
A plastic sealable storage container

1-1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder (Choclatique Black Onyx)
1/4 teaspoon salt
1-1/4 pounds bittersweet chocolate, coarsely chopped (at least 64 percent like Choclatique Private Reserve Dark Chocolate)
1-1/4 teaspoons chocolate extract (see ChefSecret)


  1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.

ChefSecret: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract.

Dark Chocolate Ganache Ice Cream

Rich, deep, and dark… Ben & Jerry and Messrs. Baskin and Robbins would be proud to make this chocolate ganache ice cream. It is made with eight all-natural ingredients—everything you might commonly find in your kitchen pantry, including dark chocolate. We add the Dark Chocolate Ganache to enrich the ice cream with chocolate flavor and creaminess you can feel on the tongue. As you will gleefully discover, it is like no other chocolate ice cream you have ever tasted!

This ice cream is used as a base for other ice creams or served just as it is. See variations in Choclatique (the cook book).

Yield: Makes 2 quarts
Prep Time: 5 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Freezing Time: 4 hours 20 minutes

Special Toolbox:
A wooden spoon
A fine-mesh sieve (strainer)
An electric ice cream maker

1-1/2 cups heavy cream
2 tablespoons unsweetened ultra Dutch-processed cocoa powder (like Choclatique Black Onyx)
1 cup Dark Chocolate Ganache (recipe above)
2-1/2 cups whole milk, divided
1/2 cup granulated sugar
1/4 teaspoon sea salt
4 large egg yolks
1/2 teaspoon pure vanilla extract


  1. In a medium saucepan, heat the cream and cocoa powder over medium heat, whisking to ensure the cocoa is fully absorbed. When the cream bubbles around the edges, remove the pan from the heat and add the Dark Chocolate Ganache. Wait for 30 seconds and then stir until smooth and blended. Add 1 cup of the milk and stir to combine.
  2. Return the saucepan to the stove and stir in the remaining 1-1/2 cups milk, the sugar and salt. Heat the mixture over medium heat, keeping the milk at a simmer; do not let it boil over the sides of the pan.
  3. Meanwhile, in a medium bowl, whisk the egg yolks together. Slowly drizzle about 1/4 cup of the warm milk into the egg yolks, whisking constantly to temper the eggs until combined.
  4. Pour the rest of the egg yolks into the saucepan and cook for 3 to 5 minutes over low heat, stirring constantly with a wooden spoon to prevent the eggs from cooking. Cook until the custard is thick enough to coat the back of the spoon and your finger leaves a trace in the custard when run along the back of the spoon.
  5. Pour the custard through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
  6. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate the custard for at least 4 hours. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Remove the ice cream from the freezer 10 to 15 minutes before serving to let soften.
  8. I hope you enjoy the rich, chocolaty goodness of this ice cream and let me know how it turns out… The ChocolateDoctor.

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