Posts Tagged ‘Desserts’

The ChocolateDoctor’s Triple Chocolate Puddin’ Pie (or Tartlet)

Friday, February 3rd, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

This is a no-bake, gelatin based chocolate pudding pie or tartlet (except you have to bake the crumb crust to firm it up). As usual, the hardest part of making this pie is waiting the 3 hours for it to cool. This recipe is perfect for when you want something that really screams chocolate, but very easy to make. This is the perfect banquet dessert pie when you are trying to serve a group of 8, 80 or 800 guests. The secret ingredient is the Nabisco Famous Chocolate Wafers.

Prep time: 15 minutes
Bake time: 20 minutes
Chilling time: 3 hours
Yield: 8 servings

Ingredients
For the crust:

1 9-ounce box of unsweetened chocolate wafers (Nabisco)
4 tablespoons unsalted butter, melted
4 tablespoon granulated sugar

For the filling:
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup granulated sugar, plus 1 teaspoon
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk (1%, 2% or whole)
4 ounces Choclatique Private Reserve Dark Chocolate
3 teaspoons pure vanilla extract
1/2 cup whipping cream

Directions:
For the crust:

  1. Preheat the oven to 350°F.
  2. Spray a 9-inch pie plate with food release cooking spray.
  3. In a food processor, crush the chocolate wafers until finely ground. Add the butter and sugar and process until the crumbs clump together.
  4. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

For the filling:

  1. Dissolve the gelatin in a small bowl with the boiling water and stir until dissolved; set aside.
  2. In a medium saucepan mix the 2/3 cup of sugar, cocoa powder, cornstarch and salt. Gradually whisk in half of the milk until smooth. Whisk in the rest of the milk.
  3. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil; about 10 minutes.
  4. Remove from the heat. Add the dark chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let chill for 3 hours in the refrigerator.
  5. Whip the cream and remaining 1 teaspoon of sugar (and vanilla, almond or orange extract if you want).
  6. Before serving, garnish the pie with the whipped cream.

ChefSecret: If you can’t find the chocolate wafers in your pantry or supermarket you can substitute them with 16 graham crackers or Oreo cookies following the same procedure.

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The ChocolateDoctor’s Ice Capped Chocolate, Chocolate Chip-Buttermilk Pound Cake

Thursday, January 26th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

When you can’t get enough chocolate try making this wonderfully buttery, dense chocolate cake made in a light, shiny Bundt pan. Dark or anodized pans tend to overly brown the outside of the cake before the inside is fully baked. Dust with lots of confectioners’ sugar for a nice, simple presentation.

The cake will still fresh for about four days when covered, but I always like to lightly toast it and top it with a scoop of ice cream—chocolate ice cream with our new Choclatique Private Reserve Dark Ganache Sauce.

Prep time: 30 minutes
Bake time: 65 to 70 minutes (check at 60 minutes)
Yield: Serves 8 to 10

Ingredients:
1-1/2 cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder plus 1 tablespoon more for dusting the pan
1/2 teaspoon baking powder
1 teaspoon salt
1 cup Choclatique Dark Chocolate Chips (mini or regular size)

Directions:

  1. Preheat an oven to 325°F.
  2. *Butter and flour a 10-inch Bundt pan.
  3. Sift the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk.
  6. Fold in the chocolate chips.
  7. Pour batter into prepared pan.
  8. Bake in the preheated oven for 60 to 70 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  9. Let the cake cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
  10. Dust with confectioner’s sugar or drizzle with chocolate ganache.

*ChefSecret: To prevent white streaks butter and dust the Bundt pan with cocoa powder instead of all-purpose flour.

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The Chocolate Doctor’s Chewy Molasses Cookies

Friday, January 20th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

According to the Christian Science Monitor this is a cookie with a unique history. Actually, Joe Froggers is the original name of this old-fashioned molasses cookie that’s still a favorite in New England today. It originated in Marblehead, Massachusetts, where a fisherman named Uncle Joe lived by a large frog pond.

Uncle Joe cooked-up the best molasses cookies in town and people called them Joe Froggers because they were plump and dark as the fat little frogs in the pond. Marblehead fishermen asked him often to make a batch of cookies to take to sea, because they didn’t get hard like most cookies. Uncle Joe wouldn’t give out the recipe, but he joked by saying that what kept them soft was the he put seawater in the batter. (Note: I don’t use seawater in my recipe.) Finally, a lady by the name of Mammy Cressy, who claimed to be Uncle Joe’s daughter, gave the recipe to a fisherman’s wife. While I have made some modifications to the original recipe I think this would pass Uncle Joe’s yummy taste test.

Author’s Note: I always make these cookies to give away at Christmas time, but they are great all year round.

Prep time: 15 minutes
Bake time: 12 minutes
Yield: 30 cookies

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon clove
1 tablespoon Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/3 cup crystalline or turbinado sugar (for sprinkling on top)

Directions:

  1. Spray a sheet pan with non-stick cooking spray.
  2. In medium bowl, mix the flour, baking soda, pumpkin pie spice, cinnamon, clove, cocoa powder and salt; set aside.
  3. In a large bowl, cream the butter and granulated sugar with electric mixer on medium speed until light and fluffy.
  4. Add the molasses and egg, beating until combined. On low speed, beat in the flour mixture until blended.
  5. Refrigerate the dough for about 15 minutes.
  6. Preheat an oven to 350°F.
  7. Scoop the dough into 1-inch balls; roll the cookies in crystalline sugar and place the balls 2 inches apart on the sheet pan.
  8. Bake 12 minutes or until the edges are set.
  9. Cool the cookies on the pan for 5 minutes; then move the cookies to a cooling rack.

ChefSecret: The addition of cocoa powder gives this cookie a 3-dimensional flavor that hard to beat. Feel free to spice up or down according to your taste.

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The ChocolateDoctor’s Double Chocolate-Orange Pound Cake

Friday, January 13th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Everyone loves a good pound cake. Yes, I said everyone! What makes a good pound cake even better? CHOCOLATE, of course.

History tells us that pound cakes were made on the great western migration when the prairies were crossed by covered wagon. This was an easy cake to bake in a Dutch oven over a campfire and got its name because the pound cake required a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. There have been many variations made to the traditional recipe, but even after all these years it’s still one of the most beloved cakes around.

My Double Chocolate-Orange Pound Cake is a cocoa and chocolate chip version of an old-fashioned pound cake. It’s not too sweet and is sprinkled with chocolate chips throughout. I serve it “naked” with a light dusting of powdered sugar or with ice cream or whipped cream. It’s also great toasted and buttered for breakfast.

Many pound cakes are from old-fashioned recipes handed down from generation to generation. This one is fresh from the ChocolateDoctor; my somewhat dense chocolate pound cake is baked in a 10-inch Bundt pan or two (2) loaf pans.

Preparation time: 20 minutes
Bake time: 45 to 60 minutes
Yields: 1 large 10-inch tube cake (angel food cake pan) or 2-10-inch x 5-1/2-inch loaf cake

Ingredients:
3 sticks unsalted butter, room temperature, plus 2 tablespoons more for coating the pan(s)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Choclatique Natura Cocoa Powder, sifted
2 tablespoons Choclatique Black Onyx Powder, sifted
1/2 cup vegetable shortening (Crisco)
3 cups sugar
5 large eggs, room temperature
1 cup whole milk
8 tablespoons orange juice (or 4 tablespoons frozen orange juice concentrate)
2 teaspoons pure vanilla extract
1-1/2 tablespoons fresh orange zest, finely grated
1 cup Choclatique Dark Chocolate Chips

Options for toppings:
Confectioner’s Sugar
Vanilla ice cream, for serving
Chocolate ice cream, for serving
Grand Marnier whipped cream

Directions:

  1. Preheat the oven to 350°F.
  2. Heavily coat a 10-inch tube pan with butter.
  3. Whisk the flour, baking powder, salt and cocoa powders together. Set aside.
  4. Using an electric mixer, cream the butter and the shortening with the sugar until fluffy about five minutes.
  5. Combine the milk and the orange juice together.
  6. Add the eggs one a time, beating well after each addition. With the mixer on low speed gradually add the flour mixture and the milk mixture alternately, beginning and ending with the flour.
  7. Add the vanilla extract and the orange zest.
  8. Fold in the chocolate chips.
  9. Pour the batter into the prepared pan and bake for 1 hour. Check the progress by inserting a toothpick into the cake until it comes out nearly clean.
  10. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
  11. Slice the cake and serve topped with any of the options above.

ChefSecret: You can easily cut this recipe in half; check you bake times.

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The ChocolateDoctor’s Chocolate-Vanilla Bean Sugar Crinkles

Friday, January 6th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Here’s a quick way to turn a good sugar cookie into a great, yummy chocolate sugar crinkle. The two magic ingredients are Choclatique Onyx Unsweetened Cocoa Powder, the darkest of cocoa powders, and Choclatique Dark Chocolate Ganache Sauce, the newest addition to our growing number of ganache sauces. This is a quick, anytime cookie recipe.

Prep time: 25 minutes
Rest time (this is resting time for the dough, not for you): 10 minutes
Bake time: 12 to 14 minutes
Yield: 60 cookies

Ingredients:
3 cups all-purpose flour
2 tablespoons Choclatique Onyx Unsweetened Cocoa Powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoon Choclatique Dark Chocolate Ganache Sauce
1/2 teaspoon pure vanilla extract
1 teaspoon vanilla bean seeds
2 large eggs, room temperature
1 cup confectioners’ sugar (see ChefSecret below)
Additional powdered sugar for sprinkling, if desired

Directions:

  1. Preheat an oven to 325°F.
  2. In medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together and set aside.
  3. In large bowl, cream the granulated sugar, softened butter, chocolate syrup and vanilla bean seeds with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl.
  4. Beat in eggs, one at a time, just until smooth.
  5. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
  6. Shape dough into 60 (1-1/4-inch) balls.
  7. In small bowl, place 1 cup confectioners’ sugar. Roll each cookie in confectioners’ sugar; shake off excess.
  8. Place on ungreased cookie sheets 2 inches apart.
  9. Bake 12 to 14 minutes or until edges are until light brown.
  10. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes.
  11. Sprinkle with additional powdered sugar.
  12. Store in airtight container at room temperature.

ChefSecret: I sometimes use crystalline or raw sugar instead of confectioners’ to add a different look and crunch to the crinkles. In fact, with the number of cookies this recipes produces (about 60) you can make them it half and half.

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Double Fudge Cream Cheese Brownies

Friday, December 23rd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

For the brownies:
1 cup butter
4 ounces Choclatique Midnight Unsweetened Baking Chocolate Pastilles
2 cups sugar
1-1/2 cups all-purpose flour
4 each eggs, slightly beaten
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon pure vanilla extract
1 cup Choclatique Dark Chocolate Chips

For the filling:
1/4 cup granulated sugar
2 tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract


Preheat oven to 350°F. In a 2-quart saucepan combine the butter and the unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in remaining brownie ingredients except for chocolate chips. Fold in chocolate chips last. Spread half of batter into greased 13 x 9-inch baking pan. In a small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining brownie batter over cream cheese mixture. (Batter will not entirely cover cream cheese mixture—that’s okay). Bake for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool and cut into bars.

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 was submitted courtesy of Joan Vieweger, The California Kitchen, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Chewy Noels

Thursday, December 22nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

2 tablespoon unsalted butter
2 large eggs
1 cup brown sugar, firmly packed
5 tablespoon all-purpose flour
1/8 teaspoon baking soda
1 cup walnuts or pecans, chopped
1/2 cup Choclatique Milk Chocolate Chips
1 teaspoon pure vanilla extract
1/4 cup confectioners’ sugar


Preheat oven to 350°. Melt butter in a 9 inch square baking pan over low heat. Take off stove and set aside. In a mixing bowl, beat eggs slightly. Combine brown sugar, flour, soda, nuts and chocolate; stir into beaten eggs. Add vanilla extract. Pour this mixture over melted butter. Do not stir. Slide baking pan into oven and bake about 20 minutes or until batter springs back from touch and gently pulls from the pan. (Don’t let overcook or brown.) Remove from oven and sprinkle surface with sifted confectioner’s sugar or cut into pieces and roll in 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 was submitted by Ralph Schubert, courtesy of Claudia Oglethorpe, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Chewy Fruit Bars

Wednesday, December 21st, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
1/4 cup molasses
1/4 cup water
1/2 teaspoon pure vanilla extract
2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
2 teaspoon ginger,ground
1 teaspoon allspice or cloves
1/8 teaspoon mace, ground
1/4 teaspoon sea salt
3 to 3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup raisins or dried apricots, chopped
1 cup pitted dates or prunes, chopped
1/2 cup Choclatique Dark Chocolate Chips
3/4 cup walnuts, chopped
1 tablespoon evaporated milk


Grease 2 baking sheets. In a large bowl, beat together shortening, sugar and egg until creamy. Add molasses, water, vanilla, cinnamon, nutmeg, ginger, allspice or cloves, mace and salt, beating well. Add flour and baking soda and stir until well blended. Stir in fruits, nuts and chocolate chips. Refrigerate dough until no longer sticky, one hour or more. Preheat oven to 350°F. Divide dough into four equal portions. Shape each portion into a log 14 inches long and 1 inch in diameter. Place two logs on each greased baking sheet. Pat down each log until flat and each strip is 2 inches wide. Brush tops with evaporated milk. Bake for 15-17 minutes or until golden. Cool 15 minutes on pan and then cut into 1 inch diagonal pieces. Cool completely. Note: If not sweet enough for your taste, frost with a thin glaze of white chocolate-butter icing.

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 Carolyn Olenius, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

White Chocolate Cashew Shortbread

Tuesday, December 20th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks)
1/2 cup confectioner’s sugar
1 cup cashews, salted, chopped
1/2 cup Choclatique White Chocolate Chips, Chopped


Preheat oven to 375°F. Sift flour and baking powder together; set aside. Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour mixture and blend well. Stir in cashews and chocolate chips. Chill at least one hour. Divide dough in half and roll dough one portion at a time about 1/3-inch thick on lightly floured board or pastry cloth. Refrigerate other half until ready to roll. Work fast. Cut into 1-1/2 inch squares. Place on an ungreased cookie sheet. Bake at for 15 minutes. Cool on wire racks.

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 Marjorie Dupree, Torrance, California

From The Choclatique Holiday Recipe Card Collection

Biscotti Al Pignoli

Monday, December 19th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1-1/2 cups sugar
4 large eggs
1/4 teaspoon lemon rind, grated
2-1/8 cup pastry flour
2 tablespoon confectioners’ sugar
3 tablespoon pine nuts


Preheat oven to 375°F. Place sugar and eggs in top of double-boiler, over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over hot water and continue beating until foaming and cool. Add lemon rind and flour slowly, and blend in gently. Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of one inch between them. Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes and then bake for 15 minutes.

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 Rosemarie Struye, North Hollywood, California.

From The Choclatique Holiday Recipe Card Collection