Tag Archives: Chocolate

Cookie dough terrine

3 Nov

Oh my sweet tooth, sometimes it makes me create little recipes without having planned any of it. Last night after dinner was such a moment, I felt like I needed something chocolaty and quick. And voila, this nice and tasty cookie dough terrine came out.

Cookie dough terrine

Ingredients:

1 stick butter or margarine

3/4 cups brown sugar

Salt

1 cup flour

Dark chocolate chips

Strawberries (fresh or frozen)

Preparation:

1) Use soft butter or let the butter melt in a small pot.

2) Combine the butter, sugar, salt and chocolate chips and stir.

3) Now add the flour until you receive a smooth dough texture.

4) Place the dough in small ceramic terrines and decorate with two strawberries.

4) Preheat the oven to 200 degrees Celsius (390-400 degrees Fahrenheit) and bake for about 15 min.

 

For the cookie dough base I used this recipe:

http://www.centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/

Mousse au chocolat

29 May

Who does not like desserts?

As far as I know, almost nobody. I am sure that out of a group of 10, a maximum of 1-2 persons do not have a sweet tooth and do not get attracted by a sweet seduction after a good meal. For you as a hobby chef, that is good news. Offering a tasty dessert at a dinner party will make your guests happy. That being said, do not skip dessert :)

My experience is that desserts with dark chocolate always are a perfect fit after any kind of main course. They go well with digestives like liqueurs, an espresso or your glass of red or white wine.

I was invited to a dinner party last night and decided to go with mousse au chocolat. Turns out, it was a good choice: It is quick to make and you only need 4 ingredients.

mousse au chocolat

Ingredients (serves 6-7 people):

200g dark chocolate (60% cocoa)

100g very dark chocolate (85% cocoa)

20g white chocolate

400ml whipping cream

2 eggs

Raspberries for decoration

Preparation:

1. Melt all the dark chocolate in a bain-marie.

What is a bain-marie? You do not want to destroy the chocolate by melting it at a too hot temperature. Therefore, you use a bowl or small pot that you place in a larger pot with hot water. Stir the chocolate while melting it and make sure that no water spills into the chocolate. This would make the chocolate flaky instead of smooth.

Put aside and let cool down. The consistency of the chocolate has to be viscous (not liquid) before you continue processing it.

2. Separate egg white from yolks. In separate bowls,  whisk the egg whites until they are stiff and the egg yolks until they are fluffy.

3. Whip the cream with a hand mixer until it has a very firm consistency. Takes about 2-3 min.

4. Prepare a bowl that is large enough for all ingredients. Use a spatula and not a hand mixer from now on as you want to slowly combine all ingredients.

Start with the fluffy egg yolks by adding them to your bowl.

Now stir in the chocolate.

Add the egg whites.

Finally, work in the whipped cream. Leave about 2-3 tablespoons of whipped cream for decoration.

5. Serve the mousse straight away or chill it in the fridge (good idea if you want to prepare the mousse in advance). It is important that the mousse is firm like a pudding. Should that not be the case, cool it in an ice bath by placing the bowl into a larger bowl with ice-cube infused water or in the fridge until it gets firm.

6. Decoration: Melt the white chocolate in a bain-marie (just like the dark chocolate earlier). Wash a few raspberries. In a small bowl, put a scoop of mousse au chocolate and decorate it with a spoon of whipped cream, 2-3 raspberries and drizzle a few lines of white chocolate on top of the mousse. Enjoy with pleasure.

 

Red wine chocolate muffins (Rotweinkuchen)

6 Jul

Have you ever wondered what to do with leftover red wine apart from pouring it down the sink? Cook with it :) Red wine sauce, coq au vin…and red wine cake, that’s what comes to my mind when I think of how to use wine in the kitchen.
I am planning on starting a muffin challenge with my readers soon so stay tuned for more. This red wine chocolate muffin recipe is my first teaser and is both a great breakfast or a delicious desert after dinner.
Redwine chocolate muffin
Ingredients (makes 12 muffins):
1 cup soft butter or margarine (I like to use vegan Alsan)
1 cup flour
1 cup sugar
1 cup red wine
4 eggs
cinnamon, vanilla aroma, ground cloves (optional), baking powder (1 tablespoon)
cocoa powder to color the dough (2-3 tablespoons)
1 pack chocolate chips

 

Preparation:
1) Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
2) In a large bowl, whisk the butter until soft. Then add the sugar and the eggs and mix well.
3) Flavor the dough with cinnamon, vanilla aroma and ground cloves.
4) In a separate bowl combine the flour with the baking powder.
5) Now start stirring in a bit of the flour/baking powder mix, then subsequently add red wine and flour mix until the dough is smooth.
6) Finally, add the cocoa powder and the chocolate chips.
7) Fill the dough into muffin forms or in a cake pan that you have greased with butter or oil and bake for 20-50 min (20 min for the muffins, 50 min for the cake).
Tip: Serve with whipped cream while still warm. 

Vegan Birthday Cake

7 Apr

Vegan chocolate cake1

Vegan chocolate cake2

Vegan chocolate cake3

Ingredients:

300 g sugar or raw sugar

450 g white flour

6 tablespoons cocoa powder

vanilla flavor (1 pack Vanillinzucker)

1 tablespoon backing soda (1 pack Backpulver)

150 ml cooking oil (canola or colza oil, neutral taste)

200 ml soy or rice milk

300g (3 bars) dark chocolate

Preparation:

1) Chop 100 g of the dark chocolate in small pieces. You will later add these to the dough.

2) Combine sugar, flour, vanilla flavor and baking soda in a large bowl and blend the ingredients together.

3) Start preheating the oven at 175 degrees Celsius (350 degrees Fahrenheit).

3) Now stir in the liquids (oil and soy milk). Stir well until you receive a smooth dough and add water as needed to make it smoother.

5) Blend in the chocolate crumbs.

6) Use a paper towel with soft butter or oil to grease the baking pan.Then fill in the dough, sprinkle with cinnamon and back for 60 min. After 60 min make the tooth pick test: Stick a tooth pick in the cake and if it comes out with crumbs, you`re cake is good. If raw dough is on the tooth pick, back it for a few more minutes.

7) After the cake has cooled down, melt the remaining chocolate in a cup or small bowl that you put in a small pot with hot water.

8) Before applying the chocolate icing, even out wholes with your favorite jam (e.g. strawberry or blueberry jam).

Here is the original recipe (in German):

http://www.chefkoch.de/rezepte/1189591224834133/Saftiger-Schokoladenkuchen.html

Bread pudding

31 Aug

Dear blog readers, I am very sorry for my abstinence. Today is the last day in August and I am posting my first entry of this month. Summer time is vacation time and I spent mine on the beautiful US West Coast. Our camping meals turned out very simple and we only had sporadic internet connection, which explains why I haven’t posted new recipes in a while.

But now I am back and I would like to introduce you to a simple recipe for which you can use some leftovers from your kitchen (e.g. old bread). The variation I am presenting you is made with banana and chocolate. Bread pudding tastes equally great with a hot vanilla pudding topping, apple & cinnamon topping, or a raspberry crumble topping. The choice is yours :)

Ingredients

Old bread (any kind, without crust, I used 3 wholewheat English breakfast muffins), cut into bite size cubes

4 eggs

1 cup whole milk

1/2 cup sugar

1 pinch salt

1 banana

a few tablespoons nutella or one (dark) chocolate bar

Preparation

1) Prepare the bread: cut of the crust and dice it into mouth big cubes and place them in a baking pan (slightly butter the baking pan).

2) Prepare the pudding mix: Combine the 4 eggs with the milk, sugar and salt.

3) Soak the bread cubes in the pudding mix for at least 3 hours, almost all liquid should be soaked up by the bread before you bake the pudding.

4) Slice the banana and evenly spread it over the bread cubes. Add a few spoons of nutella or a few pieces of chocolate, then sprinkle with sugar.

5) Bake at 170 degrees Celsius (325 degrees Fahrenheit). For the first 30 min, cover the bread pudding with foil. Then remove cover and bake for an additional 30 minutes until golden brown.

Tip: The bread pudding tastes best if served warm as dessert or even for breakfast.

Christmas cookies: Dominos (Dominosteine)

4 Dec

I can’t help it but these days I get into an extreme Christmas cookie baking mood, can’t wait for Christmas! I am not sure if this originally is a German recipe but since I only know the German name for it, I assume so :) Enjoy this recipe, it’s easy to make.

 

 

Ingredients:

Ginger bread (I bought one, square shaped)

1 jam of choice (raspberry, strawberry, apricot, or cherry)

1 pack marzipan (almond paste)

1-2 chocolate bars (I bought one 200g bar), dark, white or milk chocolate

1 table spoon butter (sweet)

Preparation:

1) Slice the ginger bread (2-3 mm thick slices) and then cut out squares (1cm x 1cm).

2) Slice the marzipan block (same here, 2-3 mm thick) and then cut out squares, same size as the ginger bread squares.

3) Spread jam on all of your ginger bread squares.

4) Staple 3 layers: Ginger bread – marzipan – ginger bread, to have a small dice

5) Melt the chocolate (typically you boil water in a small pot and then you put a cup or another small pot with the chocolate and a table spoon of butter into the water bath).

Be careful: If you spill water from your water bath into the chocolate, it will crumble and your chocolate glaze won’t work.

6) Either dip your ginger bread cubes in the chocolate (I put them on toothpicks) or use a knife to glaze the cubes by hand.

7) Put aside for about 20 min until the chocolate glaze dries up. I used a block of styrofoam to hold my toothpicks.

Storage:

If stored in an air-dry container, you can keep your domino’s for over a month.

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Zutaten:

Lebkuchen (Ich habe fertigen Lebkuchen in Kastenform und in Scheiben vorgeschnitten gekauft)

1 Glas Marmelade (Himbeer, Erdbeer, Aprikose oder Kirsche)

1 Packung Marzipan (Rohmasse)

1-2 Tafeln Schokolade (ich habe eine 200g Tafel Küchenschokolade verwendet), dunkel, weiss oder Vollmilch

1 Esslöffel Butter

Zubereitung:

1) Den Lebkuchen in dünne Scheiben schneiden (2-3 mm dick), dann die Scheiben in Würfel schneiden (1cm x 1cm).

2) Den Marzipanblock ebenfalls in Scheiben schneiden (2-3 mm dick) und dann Würfel daraus schneiden, die Grösse der Würfel sollte den Lebkuchenquadraten entsprechen.

3) Alle Lebkuchenquadrate mit Marmelade bestreichen.

4) Aus 3 Schichten (Lebkuchen – Marzipan – Lebkuchen) Würfel bilden

5) Die Schokolade im Wasserbad schmelzen (im Wasserbad heisst: Einen Topf mit Wasser erhitzen und dann einen kleineren Topf mit der Schokolade und der Butter in das Wasserbad stellen).

Achtung: Falls Wasser in die Schokolade gelangt, verklumpt diese und die Glasur wird nichts.

6) Entweder die Würfel auf Zahnstochern aufgespiesst in die Schokolade tunken oder mit einem Messer per Hand glasieren.

7) Abkühlen lassen. Ich habe die Zahnstocher in ein Stück Styropor gesteckt.

Aufbewahrung:

Wenn in einer Luftdichten Dose aufbewahrt, halten sich die Dominosteine mindestens 1 Monat.

Chocolate Chip Cookie Dough Balls

25 Nov

Christmas is coming closer and you’ve certainly already noticed the masses of Christmas cookies and chocolates that are on sale in the supermarkets. So far I managed well not to buy anything but the colder it gets outside, the more I feel like  having a coffee or a tea with something sweet in the afternoon! The Chocolate Chip Cookie Dough Balls I am presenting you today are a recipe of Natalie who you might remember from the green smoothie. Let’s create a yummy weekend treat and let’s all enjoy the 1st advent this Sunday!

Ingredients:

2/3 cup cashews

1/2 cup  regular oats

3/4 cup whole grain spelt flour (or other flour)

1 tsp salt

5 pitted dates (medjool), chopped

1 tsp pure vanilla extract

3-5 tbsp pure maple syrup, to taste

3-4 tbsp dark chocolate, chopped

1/3 cup dark chocolate, melted, for dipping

Preparation:

1) Line a baking sheet with parchment paper or a non stick mat. In a food processor, process the cashews and oats until a fine crumble. Now add in the flour, salt, and roughly chopped pitted dates. Process until fine.

2) Add in the vanilla and pure maple syrup and process until the mixture comes together in a ball.

3) Transfer to a large bowl and stir in the 3-4 tbsp of chopped dark chocolate. Roll into balls and stick with toothpicks.

4) In a double boiler or carefully in the microwave, melt 1/3 cup of dark chocolate in a small bowl. Be careful not to burn. Now roll each ball into the chocolate and place on parchment paper lined baking sheet.

5) Freeze for 1 hour to set. Serve immediately.

Yield: Approx. 25 balls.

Moelleux au chocolat

13 Jun

aka Fondant au chocolat, a very fine French dessert

Une des meilleures recettes que je connais, préparée en coopération avec Monsieur LeChef Nordine.

(English version below)

Ingrédients:

125 g de chocolat (chocolat suisse en préférence)

125 g de beurre

125 g de sucre

60 g de farine

3 oeufs

Préparation:

1) Faire fondre le chocolat dans un peu d’eau ou de lait.

2) Une fois le chocolat fondu, ajoutez le beurre.

3) Une fois tout fondu et mélangé, ajoutez le sucre.

4) Lorsque le mélange est homogène, ajoutez les jaunes des 3 oeufs un à un, puis enfin la farine.

5) Laissez reposer un peu, puis ajouter les blancs des 3 oeufs montés en neige.

6) Faites cuire à 165°C pendant 35 min.

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Introducing you to the ultimate chocolate experience in cooperation with Monsieur LeChef Nordine.

Ingredients:

125 g dark chocolate (preferably Suisse chocolate)

125 g butter

125 g sugar

60 g flour

3 eggs

Preparation:

1) Melt the chocolate in a little water or milk.

2) After the chocolate is melted, add the butter.

3) Mix it well together, then add the sugar.

4) Once the mixture is smooth, add the 3 egg yolks one after another, the flour last.

5) Put aside for a little bit, then whisk stiff the 3 egg whites and add them to the mixture.

6) Cook at 165°C for 35 min.

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