Posts Tagged ‘Fudge’

The ChocolateDoctor’s Fudgy-Brownie-Puddin’ Pots

Friday, October 7th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

It’s not quite a brownie and it not quite a pudding. It is a fudgy, satisfying, great-do-ahead, wonderfully decadent, easy-to-make and luscious, chocolate dessert. I like to hold the ramekins in a warm place in the kitchen and just gently heat in the oven for 5 minutes before serving.

The test kitchen staff was really buzzing when we topped it off with crème anglaise, sweet whipped cream or ice cream (as pictured).

Here a quick little tip for you, if you don’t know how to make a yummy crème anglaise, just let a couple of scoops of Häagen-Dazs Vanilla Bean ice cream melt and pour it on the top.

Prep Time: 20 minutes
Bake Time: 40 to 45 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings

Ingredients:
2 large eggs, room temperature
1 cup granulated sugar
1/4 cup Choclatique Rouge Cocoa Powder, sifted
1/2 tablespoon Choclatique Onyx Cocoa Powder, sifted
2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon espresso powder
1 stick unsalted butter, melted
1 teaspoon pure vanilla extract
Crème anglaise, whipped cream or ice cream (any flavor).

Directions:

  1. Preheat the oven to 325°F.
  2. Beat the eggs until light in color.
  3. Beat in the sugar until just combined.
  4. Add the cocoa powders, flour, salt, espresso powder, melted butter and vanilla extract. Mix gently until well combined.
  5. Pour the batter into 4 4-1/2-inch buttered ramekins. Set the ramekins into a larger pan filled halfway with hot water.
  6. Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 45 minutes. If you pull it out of the oven too early you can always, stick it back in for another 5 minutes more or so.
  7. Serve with crème anglaise, sweetened whipped cream or vanilla ice cream.

ChefSecret: Do not over bake! The pots should not be completely set through like a brownie.

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The ChocolateDoctor’s Dark Chocolate-Cherry Fudge

Friday, September 19th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The origin and history of fudge is unclear, but fudge is thought to be an American invention. Most believe the first batch was a result of an accidental botched or “fudged” batch of caramels where chocolate was accidentally added in, hence the name “fudge.” The first known sale of fudge was in 1886 in Baltimore and sold for 40 cents a pound. In 1888, a student asked for the fudge recipe, and made 30 pounds of fudge to sell at the Vassar Senior Auction. Fudge became the new fashion confection after word spread to other women’s colleges of the tasty confection. Later, Smith and Wellesley schools each developed their own recipe for fudge.

Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Yield: 48 pieces

Ingredients:
1 1/2 cups granulated sugar
2/3 cup evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups Choclatique Dark Chocolate Chips
3/4 cup dried cherries (or candied), coarsely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Directions:

  1. Line an 8-inch-square baking pan with foil.
  2. Combine the sugar, evaporated milk, butter and salt in medium, heavy-bottom saucepan. Bring to the mixture to a rolling boil over medium heat, stirring constantly.
  3. Boil, stirring the mixture constantly, for 4 minutes. Remove from heat.
  4. Stir in the marshmallows, chocolate chips, dried cherries and extracts.
  5. Using an electric mixer, vigorously blend for 2 minutes or until marshmallows are fully incorporated.
  6. Pour into the prepared baking pan.
  7. Refrigerate for about 2 hours until firm.
  8. Lift from the pan; remove foil. Cut into 48 equal pieces.

ChefSecret: For a delicious variation on this fudge recipe substitute the cherries with a dried berry blend, dried blueberries, apricots, candied pineapple, walnuts, almonds or pistachios.

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The ChocolateDoctor’s Chocolate-Peanut Butter Fudge

Friday, June 27th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love a good piece of fudge any time. It is a good thing to snack on when you need an energy boost. We thought about making Choclatique fudge, but decided it is so easy to make at home that we would just share one of our secret recipes with you. We’ve made it easy. There are just 5 ingredients, most of which you already have in your home pantry.

This fudge is seriously good. Best of all, it works every time. It is great to give as a hostess/host gift. Consider this a base recipe and feel free to mix things up a bit. You can change the chocolate and add different mix-ins or toppings to create a variety of flavors and textures. Last week we even swirled in 1/4 cup of Concord grape jelly. So, be creative; we leave it up to you.

Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 oz. confectioner’s sugar (about 3 ½ cups)
1 1/2 cups Choclatique Heirloom Milk Chocolate Pastilles

Directions:

  1. Prepare an 8 x 8 baking dish lined with food film, parchment or wax paper and set aside.
  2. In a small saucepan, melt the butter and peanut butter. Remove from the heat and add the vanilla extract and confectioner’s sugar. Stir with a wooden spoon until just incorporated.
  3. Transfer the base mixture to a medium size bowl and whip it using an electric mixer for about 2 minutes.
  4. Transfer the base mixture into the prepared baking dish. Press it down with a spatula and smooth until level.
  5. Microwave the milk chocolate in a small bowl for 1 minute. Stir until melted, smooth and shiny (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  6. Let the fudge cool at room temperature for 4-5 hours before cutting into 1-inch pieces.

ChefSecrets: If you want a less sweet tasting fudge substitute Choclatique Private Reserve Dark Chocolate Pastilles for the milk chocolate pastilles for the topping. Cooling the fudge at room temperature for 4 to 5 hours will reduce the amount of crystallization that you can get with poorly prepared fudge. You can quickly set the fudge in the refrigerator for 30-60 minutes, but expect that it may crystallize and taste a bit gritty. You will see condensation if you try to serve it at room temperature after refrigerating. So, just try to allow enough time to cool it properly.

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