Posts Tagged ‘Christmas’

Grandma Brown’s Chocolate Cookies

Wednesday, December 7th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup shortening (vegetable or butter)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
7/8 cup whole milk
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
3 ounces Choclatique Midnight Unsweetened Chocolate, melted
1/2 cup nuts, chopped (walnuts or pecans)


Preheat oven to 350°F. Cream shortening and sugar. Add eggs and beat. Mix vanilla with milk. In separate bowl, sift together flour, salt and baking soda. Alternate adding milk mixture and dry ingredients to egg mixture. Add melted chocolate and finally the nuts. Drop by spoonful onto a greased cookie sheet. Bake at 350°F for about 12 minutes. When cool, spread mocha frosting on top.

Mocha Frosting: Dissolve 1 teaspoon instant coffee in 1/4 cup hot water. Mix 2 cups confectioner’s sugar and 3 tablespoons Choclatique Rouge Cocoa Powder with 3 tablespoons butter. Add 1/2 teaspoon pure vanilla extract and the coffee. Add more sugar or coffee for desired consistency.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Genevieve Brown, Laguna Hills, California.

From The Choclatique Holiday Recipe Card Collection

Forgotten Cookies

Tuesday, December 6th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 3 dozen meringue cookies

2 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 6 ounces Choclatique Dark Chocolate Chips
1 cup pecans, chopped


Preheat oven to 350°F. Beat egg whites until stiff, add sugar gradually and beat at high speed for 5 minutes. Fold in vanilla, chocolate chips and pecans. Drop by teaspoonful onto foil-lined cookie sheet. Put in oven and turn off the heat. Leave the cookies overnight or at least eight hours.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Ronal L. White, Goleta, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Gingerbread Cookies

Friday, December 2nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

There is nothing better than a gingerbread cookies this time of year unless you add a little chocolate to make it taste even better.

Yield: 2 dozen cookies

1/2 cup vegetable shortening
2 ounces Choclatique Midnight Unsweetened Chocolate
1/2 cup molasses
2-1/ cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoons table salt
1/4 cup whole milk
1/2 cup frosting or confectioner’s sugar


In the top of a double-boiler over hot but not boiling water, combine the shortening, chocolate and molasses. Heat, stirring until blended, then allow to cool. Sift together flour, sugar, baking powder and soda, ground ginger and salt. Add to the chocolate mixture. Add the milk and mix well. Chill until firm. Preheat oven to 350°F. Roll out dough 1/8 inch thick on a floured board and cut into the shape of gingerbread men (or any desired shape). Bake on greased cookie sheets at 350° for 6 minutes, until browned. Decorate with frosting, royal icing or confectioners’ sugar.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Janet Plu, Road Island, New York.

From The Choclatique Holiday Recipe Card Collection

The ChocolateDoctor’s Italian Christmas Chocolate Crackle Cookies

Wednesday, December 9th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sardi’s Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso. You could come there at any time of the day and see many of your favorite Italian heartthrobs on break from the soap opera taping at the studio.

Aside from real espresso and great potato gnocchi they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. The touch of almond extract, while not completely authentic for this traditional cookie, adds an additional layer of flavor.

Prep time: 30 minutes
Chill time: 2 hours (or overnight)
Bake time: 30 minutes
Yield: 30 cookies

Ingredients:
1 cup all-purpose flour
1/3 cup Choclatique Natura Unsweetened Cocoa Powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup confectioners’ sugar

Directions:

  1. Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl. Using the back of a spoon break up any of the clumped cocoa powder.
  2. Melt the chocolate and butter in a microwave in 30 second increments, stirring in between, until smooth being careful not to burn. Let mixture cool while completing the next steps.
  3. In a stand mixer cream the brown sugar and eggs on medium-high speed in a large bowl until thick, about 2 minutes. Scraping down the side.
  4. Add the chocolate mixture into the egg mixture and beat until well incorporated.
  5. Add the flour blend and beat until just combined.
  6. Scrape down the side and refrigerate the dough until firm for at least 2 hours.
  7. Position oven racks in the top and bottom thirds of the oven and preheat to 350° F.
  8. Line 2 baking sheets with baking parchment.
  9. Put the confectioners’ sugar in a small bowl.
  10. Using a small scoop or tablespoon scoop out the dough and roll into balls.
  11. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn’t see any chocolate color from the dough).
  12. Place the dough balls about 1 inch apart on the prepared baking sheets.
  13. Bake until the tops are cracked and the edges are firm about 13 to 15 minutes.
  14. Cool the cookies on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  15. When the baking sheets have cooled, bake up the the remaining dough balls.
  16. These cookies can be stored in an airtight container at room temperature for up to 10 days. You can freeze the dough and bake off up to a week later.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s White Christmas Chocolate Mousse

Friday, December 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Irving Berlin wrote the lyrics and Bing Crosby first made it famous in the movie Holiday Inn. The song was almost cut because the studio thought it was too mushy—but better heads prevailed and thankfully, it didn’t wind up on the cutting room floor. Today, almost every child (and adult) seems to dream of a White Christmas. There is redemption and beauty with a fresh layer of snow that enhances the splendor of the winter season. Its beauty is peaceful as well as a refreshing scene to behold.

This Christmas, whether you live in Albany or Albuquerque, Las Vegas or Lancaster, you can enjoy a Choclatique White Christmas with my White Christmas Chocolate Mousse. This mousse recipe will have all your family and friends singing that very famous song.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 to 4 hours
Yield: Serves 6 to 8

Ingredients:
12 ounces Choclatique Snowy White Chocolate, chopped
1 cup of heavy whipping cream
2 teaspoons corn starch
1 teaspoon pure vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons Choclatique White Chocolate Curls, for garnish

Directions:

  1. In a medium sized sauce pan add the heavy cream and cornstarch, stir until smooth.
  2. Heat the cream to a low boil, stirring constantly, until the corn starch has thickened the cream.
  3. Remove from heat and add the vanilla extract and the chopped white chocolate.  Stir until smooth.
  4. Once the chocolate is melted, set aside to cool to room temperature.
  5. While the chocolate is cooling, add egg whites and cream of tartar to a mixing bowl.
  6. Whip the egg whites until just before soft peaks form.
  7. While still whipping the egg whites, sift in the sugar and whip until stiff peaks are formed.
  8. Fold the whipped egg whites into the cooled white chocolate mixture in thirds.
  9. Spoon into dessert dishes or leave in a glass bowl and refrigerate for 2-4 hours before serving.
  10. Top with white chocolate curls and garnish the plate with fresh berries.
  11. Eat, enjoy and sing!

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s Frozen Chocolate Eggnog

Friday, December 13th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I really love this time of year in California where many people go to the beach on Christmas day. Yes, Christmas weather in Los Angeles can be in the 80’s. Eat you heart out Minneapolis!

This is beverage sort of like an eggnog Frappuccino—Eggnogaccino. It is made in a blender with my Basic Eggnog recipe  or even with the store-bought stuff you find around the holidays. It can be made with or without alcohol. It’s indulgent, great tasting, quick to make and loaded with chocolate flavor.

Prep Time: 5 Minutes
Yield: Makes one 16 ounce serving

Ingredients:
1 cup prepared eggnog (store-bought)
1 cup of ice
5 tablespoons Choclatique Dark Chocolate Drinking Mix
2 tablespoons chocolate liqueur, crème de cacao or light rum
2 ounces whipped cream, the aerosol can will do
1 teaspoon Choclatique Dark Chocolate Curls

Directions:

  1. Using a blender combine the prepared eggnog, ice, Dark Chocolate Drinking Mix and chocolate liqueur.
  2. Blend until smooth.
  3. Top of the frozen eggnog with whipped cream and garnish with chocolate curls over top.
  4. Serve immediately.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor