Recipes


White Chocolate and Lime Blondies

Ingredients:
6 Tbls. Unsalted Butter
5 oz. White Chocolate, chopped
1 ¼ C. AP Flour
½ tsp. Baking Powder
½ tsp. Salt
3 ea. Eggs
1 C., 2 Tbl. Sugar
1 Tbl. Minced Lime Peel, (no pith)
2 tsp. Vanilla
Method:
1. Pre-heat oven to 350.
2. Line a 9” square baking pan with foil, allowing to extend over the sides.
3. Butter foil.
4. Combine butter and 4 oz. white chocolate in a small sauce pan.
5. Whisk over low heat until melted.
6. Beat eggs, sugar, peel, and vanilla until fluffy. Stir in white chocolate.
7. Fold in sifted dry ingredients.
8. Spread batter into prepared pan. Sprinkle 1 oz. chocolate atop batter.
9. Bake until golden and top is dry to touch, about 35 minutes.


S'more Bars

Crust Ingredients:
10 oz. Graham Cracker Crumbs
1 1/8 C. AP Flour
¾ C. Brown Sugar
1 ½ ea Eggs
6 oz. Unsalted Butter, chilled and cut into sm. pieces
Toping Ingredients:
3 ½ oz. Cream
1 lb., 1 oz. Bittersweet Brand Milk Chocolate Buttons
1 ½ C. Mini Marshmallows
Method:
1. In a mixing bowl add crumbs, flour, and brown sugar. Blend.
2. Add butter and mix slowly to a fine meal.
3. Add eggs and mix until evenly moist. Press into pan to form a layer.
4. Bake until firm to the touch. Let cool completely.
5. Bring cream to a simmer and pour over chocolate. Stir until melted.
6. Add marshmallows and spread over crust.
7. Place in refrigerator until set.


Mounds Bar

Ingredients:
14 oz. Sweetened Condensed Milk
14 oz. Flaked Coconut
1 ¼ C. Powdered Sugar
1 tsp. Vanilla
24 oz. Bittersweet Brand Dark Baking Buttons
Method:
1. In a mixing bowl blend milk and vanilla.
2. Add the sugar a little at a time until smooth.
3. Stir in the coconut
4. Mixture should be firm.
5. Pat firmly into a 9x13 form and chill until firm. Can use a rolling pin over parchment to level out and fill the form.
6. Cut into bars and dip into melted chocolate. Let cool for several hours until set.
7. Store at room temperature.


Chocolate Pots de Crème

Ingredients:
2 C. Heavy Cream
½ C. Whole Milk
6 ea. Egg Yolks
1/3 C. Sugar
5 oz. Bittersweet Brand Dark Chocolate Buttons, chopped
Method:
1. Pre –heat oven to 325.
2. Bring milk and cream to a simmer over medium heat.
3. Pour over chocolate and whisk until smooth.
4. Whisk yolks and sugar together in a bowl. Gradually whisk in hot chocolate mixture until incorporated.
5. Strain into another bowl. Cool 10 minutes, skimming any foam from the surface. Divide custard among 6 souffle dishes. Cover each with foil.
6. Place cups in large baking pan and add enough hot water to pan to come halfway up the sides of cups.
7. Bake until custards are set, but centers still move slightly when shaken, about 55 minutes. Remove from water, remove foil, and chill until cold.


Chocolate-Peanut Butter Shortbread Bars

Ingredients for Shortbread:
2 C. AP Flour
½ C. Powdered Sugar
2 sticks Unsalted Butter, chilled
1 ½ C. Chunky Peanut Butter
½ C. Bittersweet Brand Dark Baking Buttons, chopped
5 oz. Bittersweet Brand Dark Chocolate Buttons, chopped
Ingredients for the Chocolate Frosting:
3 Tbl. Unsalted Butter, room-temp.
1/3 C. Sour Cream
½ C. Powdered Sugar
3 oz. Bittersweet Brand Dark Baking Buttons, chopped
Method:
1. Preheat oven to 350 and grease and flour a 9” baking pan.
2. To make the shortbread, mix the sifted dries lightly with the cubed butter and ½ cup of the peanut butter, until it can form a ball. Knead in the chocolate chips and press the dough into the bottom of the pan to make a solid layer.
3. Bake for 30 minutes, or until it is firm to the touch and barely golden.
Cool for 10 minutes.
4. Place the remaining peanut butter in a small sauce pan over low heat, stirring continuously.
5. When just melted and while the shortbread is still warm, pour over the shortbread and spread evenly. Place pan in refrigerator for about 30 minutes to cool.
6. To make the frosting, melt the chocolate over a bain marie.
7. Mix the butter and sour cream in a mixer, until well combined.
8. Add the chocolate and mix, add the powdered sugar and mix until light and fluffy.
9. Spread frosting over the shortbread and let set. Cut and serve.


Chocolate Mascarpone Mousse with Bananas

Ingredients:
2 1/3 C. Chilled Whipping Cream
1/3 C. Water
¼ C. Dark Corn Syrup
5 Tbl. Dark Rum
8 oz. Mascarpone Cheese
3 Bananas
12 oz. Bittersweet Brand Dark Baking Buttons, chopped
Method:
1. Stir chocolate, 1/3 C. cream, 1/3 C. water and corn syrup in heavy medium sauce pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes.
2. Whisk in rum, then mascarpone.
3. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.
4. Peel and thinly slice 2 bananas on a diagonal. Arrange 3 slices in each of eight 8-10 oz. goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. Keep Chilled.
5. Beat remaining cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana for garnish.


Chocolate Fondue

Ingredients:
3 oz fine-quality bittersweet chocolate (no more than 64% cacao if marked, can use Milk Chocolate)
1/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon Cognac or other brandy
Method:
Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat.
Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
If leaving chocolate fondue over candle for any length of time, stir occasionally to avoid scorching.


Chocolate Chip Cookies

Ingredients:
8 oz. Brown Sugar
8 oz. Granulated Sugar
2 ½ Sticks Unsalted Butter
2 tsp. Salt
1 lb., 2 ½ oz. AP Flo
2 tsp. Baking Soda
14 oz. Bittersweet Brand Dark Baking Buttons, chopped
2 Eggs
Method:
1. Pre-heat oven to 325.
2. In a mixer, cream sugars and butter.
3. Add eggs and just blend.
4. Add sifted dries, mix until just incorporated.
5. Add chocolate chips and mix until incorporated.
6. Using a Tablespoon scoop dough onto cookie sheets, 2” apart and bake for 15-20 minutes. They are done when golden brown.


Brownie Sheetcake

Bring to boil:
1 ½ sticks Butter
4 T Cocoa Powder
1 C Water
Add this to:
2 C Sugar
1 tsp Baking Soda
2 C Flour
¼ tsp Ground Cinnamon
2 tsp Vanilla Extract
Next add:
½ C Buttermilk
2 Eggs
Mixture will be thin. Pour into a greased and floured 13x17” pan. Bake for 20 minutes at 400° F.
Frosting:
Melt 1 stick of Butter with 6 T Milk and 4 T Cocoa Powder. Add 1 box Powdered Sugar and 1 C Nuts. Pour over warm cake. (Feel free to use the nut of your choice. Also good without the nuts.)


Amazing Vegan Chocolate Cake

Ingredients:
1 ½ C. Cake Flour
1/3 C. Cocoa Powder
1 tsp. Baking Soda
½ tsp. Salt
1 C. Sugar
½ C. Oil
1 C. Water
2 tsp. Vanilla
2 Tbl. Apple Cider Vinegar
Method:
1. Pre-heat Oven to 325. Sift all dry ingredients.
2. In a separate bowl combine oil, water, and vanilla.
3. Add to dries and whisk together by hand until incorporated and there are no lumps.
4. Add apple cider vinegar and stir just to incorporate, do not over mix at this point or the cake will be tough.
5. Pour into a parchment lined 9 or 10” cake pan and bake until when poked with a skewer it comes out clean.


Trio of Truffles

Ingredients:
2/3 cup whipping cream
1 (12-ounce) package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
1/2 cup (about 2 ounces) finely chopped unsalted pistachios
Preparation:
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours. Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes. Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)