Desserts: Chocolate :: Leslie Durso

Archive for Desserts: Chocolate

Chocolate Covered Strawberries (a how to)

By Leslie · Comments (5) · February 11th, 2011

Chocolate covered strawberries has to be hands down the most popular dessert to have on Valentines Day. They are perfect because they are light, decadent and super easy to make! Even if you are going out to dinner this Valentines Day, wouldn’t it be nice to come home to a couple beautiful chocolate dipped strawberries? Ok, here is the “how to” for those of you who have never done them:

Chocolate Covered Strawberries

What you’ll need:

12 strawberries (I found the ones with the long stems at Trader Joe’s, but regular strawberries will do)

about 8 oz. dark chocolate

a pad of Earth Balance (or coconut oil)

about 2 oz. white chocolate (if you want to drizzle)

What you’ll do:

Wash your strawberries well, and let dry fully. Wet strawberries and chocolate do not play well together! Put some wax paper or parchment paper on a cookie sheet. Make a double boiler with a heat proof bowl and a pot with 1 inch of water or use a double boiler. Turn the heat on and when simmering, reduce the heat to low. Place the chocolate and the pad of butter in the bowl and melt.

Stir often so it melts evenly. Next I like to arrange the strawberries un-dipped on the tray so I know they will all fit.

One at a time, hold the strawberries by the stem and leaves and dip into the chocolate. Turn side to side to make sure it’s covered. Remove from the chocolate and place back on the cookie sheet.

When you have finished all of them, place the white chocolate in a small bowl and microwave for about 30 seconds stopping to stir halfway. When it’s melted, use a fork to drizzle over the strawberries.

There you have it! So easy right? And why not decorate the plate like above with a little leftover chocolate? Just use a knife and spread in the shape of a heart.

You can serve them immediately or stick them in the fridge until your sweetheart comes home.

** A chocolate note: I really enjoy using high quality chocolates like valrhona. Just stay away from using chocolate chips, I find they have a high wax content that doesn’t make for the tastiest strawberries. So try to use the discs or bars.

These pair spectacularly well with the moscato I told you about earlier.

Enjoy!

Comments (5)

Categories : Desserts: Chocolate, Valentines Day Ideas

Chocolate Ganache Cake

By Leslie · Comments (3) · September 3rd, 2010

If you love dark chocolate, this is the cake for you! This cake is so rich and decadent! We served it at the baby shower so it was only appropriate to write "baby" on it : )

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Chocolate Ganache Cake

What you'll need:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan

3/4 cup unsweetened cocoa powder, plus more for pan

3/4 cup flour

1/2 tsp baking powder

1/4 tsp kosher salt

1 cup sugar

3 large eggs

1 tsp pure vanilla extract

1/2 cup fat free sour cream

For the ganache:

1/2 cup heavy cream

4 oz. dark chocolate

What you'll do:

Preheat oven to 350 degrees.

Butter an 8-inch-round cake pan. First, butter the pan, then line bottom with a round of wax paper. Butter paper; dust bottom and sides of pan with cocoa powder, tapping out excess. Using cocoa powder is key here, it will keep your cake from having white dust on it from the flour and it will give the outside of the cake a nice flavor.

For the cake, sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time. Add in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream.

Spread batter in prepared pan. Bake 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely, bottom-side up.

When making a cake to be frosted, always place the cake upside down so the cake is nice and flat.

For the ganache, break up the chocolate into a bowl. Bring the heavy cream to a low simmer in a saucepan and pour it in the bowl over the chocolate. Stir with a whisk until shiny and smooth.

Set the rack with cake over a rimmed cookie sheet. Pour glaze over cake, letting it run over sides; spread gently with an spatula. Let set for about 30 minutes.

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It's best when served with some fresh whipped cream and maybe some berries on the side.

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Categories : Desserts, Desserts: Cakes, Desserts: Chocolate

Chocolate Silk Cheesecake

By Leslie · Comments (5) · August 26th, 2010

How do I describe this cake?? Well, there's only one word: YuuuuummmmEEEEE! Rich, chocolatey, dense and silky smooth! I add a minty twist to the crust for a nice flavor kick. It's not like a traditional ricotta cheesecake, it's got more of a mouse like consistency but in a good way. And one of the best parts, it doesn't get baked! Yup, it's a no bake cheesecake : ) If you love chocolate, you are going to LOVE this dessert!

Chocolate Silk Cheesecake

Makes one 9" pie

What you'll need:

14 oz. good chocolate (NO chips! a nice hunk of chocolate. I like valrhona) plus a little for shaving

30 oz. part skim ricotta cheese

3/4 cup heavy whipping cream

1 tsp. pure vanilla extract

9 oz. chocolate wafers (I like the chocolate mint wafers, but if you don't like mint, use regular)

What you'll do:

Line the bottom of a 9" spring form pan with wax paper and spray all around with pam cooking spray. Lay all the chocolate wafers on the bottom of the pan.

Melt the chocolate in a double boiler. As it's melting beat the ricotta cheese in a food processor until smooth. When the chocolate is melted pour it in with the cheese and blend until smooth and incorporated.

Whip the heavy cream and vanilla until stiff peaks form. Carefully fold into the chocolate cheese mixture.

Pour the cheesecake mixture over the cookie crust, cover with foil and refrigerate for 4 hours or overnight.

If you don't have a spring form pan, I've got my favorite one in "things I love"

Enjoy!!

I mean don't you want that bite??!!

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Comments (5)

Categories : Desserts, Desserts: Cakes, Desserts: Chocolate, Valentines Day Ideas

Chocolate Waffles with Chocolate Sauce

By Leslie · Comments (10) · August 5th, 2010

So, I've been getting some requests for breakfast items. As much as I love indulging in breakfast, I usually end up with a bowl of Kashi cereal covered in blueberries and soymilk. This is usually because I spend the morning figuring out what items to cook and write about for the rest of the day.

So when I sat down and thought about all my favorite breakfast foods, waffles are definitely at the top of the list. And how do I do them a little different than ever before. . . well:

I've been in a little bit of a chocolate mood if you couldn't tell by the picture below : )

By the way, I just figured our how hard it is to photograph brown food!

I found these amazing waffles in Vegetarian Times.

Chocolate Waffles with Chocolate Syrup

Makes 4 waffles

What you'll need for the chocolate syrup:

1/4 cup cocoa powder

1/4 cup maple syrup

2 Tbsp. milk or soymilk

1/2 tsp. pure vanilla extract

What you'll need for the chocolate waffles:

1 1/3 cup flour

1/2 tsp. baking soda

1/4 tsp. kosher salt

2/3 cup milk or soymilk

1/2 tsp. apple cider vinegar

5 Tbsp. cocoa powder

a small handful of semi-sweet chocolate chips (or carob chips if you want to make them vegan)

1/4 cup water, boiling hot

1/3 cup brown sugar (dark brown if you've got it)

1/4 cup vegetable oil

1/2 tsp. pure vanilla extract

What you'll do:

For the chocolate sauce, whisk together all the ingredients in a small pot and heat until smooth. Set aside.

Preheat the waffle iron.

For the waffles. (WARNING: this is a 3 bowl recipe. I apologize ahead of time about the dishes, but it must be done.)

In bowl 1, whisk together the flour, baking soda, and salt.

In bowl 2, whisk together milk and vinegar. Set aside and let sit for about 10 minutes.

In bowl 3, whisk together the cocoa powder, chocolate chips and boiling water until smooth.

Now, Whisk the soymilk mixture into the chocolate mixture. When combined, whisk in the brown sugar, oil and vanilla. Then gradually stir in the flour mixture.

Cook according to your waffle iron instructions. When done, drizzle with warm chocolate syrup and shake some powder sugar over them.

The sugar shaker can be found here.

Don't have a waffle iron? This is my favorite one.

Enjoy!

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PS This recipe is so easily made vegan. All you have to do is use soymilk and vegan chocolate : )

Comments (10)

Categories : Breakfast, Desserts: Chocolate

Peanut Butter Chocolate Crunchies

By Leslie · Comments (6) · May 24th, 2010

I grew up eating these! We always called it "puppy chow". It may look a little funny, it's not the most photogenic dessert ever. . . but it tastes amazing!! You will be thanking me for this recipe!

Peanut Butter Chocolate Crunchies

What you'll need:

6 oz. chocolate chips

6 oz. butterscotch chips

1/2 cup creamy peanut butter

5 cups cornflakes

What you'll do:

Melt the chocolate, butterscotch, and peanut butter in a large pot over low heat. Stir until smooth. Add the cornflakes and stir until coated. Press into a 9 X 13 inch pan. Refrigerate for several hours.

Enjoy and try not to eat the whole thing at once ; )

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Categories : Desserts, Desserts: Chocolate

Dulce de Leche Brownies

By Leslie · Comments (4) · March 26th, 2010

One word: WOW! If you love ridiculously gooey, creamy, chocolatey fabulousness, this is the recipe for you! My amazing sister-in-law Kelly gave me this recipe and switched out her raspberry with my dulce de leche.

Dulce de Leche Brownies

What you'll need:

12 oz. unsweetened chocolate, coarsely chopped

¾ pound (3 sticks) unsalted butter

6 large eggs

3 cups sugar

2 tsp. vanilla

1½ cups all-purpose flour

about 1 cup of dulce de leche

What you'll do:

Preheat the oven to 350ºF. Grease a 9 X 12 inch baking dish.

Melt the chocolate and butter while stirring constantly, in a double boiler or in a small, heavy saucepan over very low heat. Remove from the heat and whisk until smooth. Let cool to room temperature.

Beat the eggs, sugar and vanilla with a wooden spoon until well combined.

Fold in the cooled chocolate mixture. Sift the flour over the top and stir in just until combined.

Scrape the batter into the pan spread to the edges.

Plop big spoonfuls of dulce de leche in the batter mix and use a butter knife to swirl it in.

Be creative, but it should look something like this:

Bake until the center of the top is almost firm when lightly pressed and a toothpick inserted in the center comes out clean but still moist at the bottom, 30 to 35 minutes and let cool.

Since these are very very gooey brownies, my favorite was to eat these are like this:

I place one in a bowl, microwave for about 20 seconds and add ice cream. OMG chocolatey gooey awesomeness!!

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Categories : Desserts: Chocolate

Chocolate Molten Lava Cake!

By Leslie · Comments (20) · February 8th, 2010

They say, "the way to a man's heart is through his stomach". Well, if this is true than he will be yours forever!! This year treat your Valentine to something extra special!! Homemade doesn't mean it needs to be hard. These cakes are really easy and the most divine thing in the entire world! (no, I'm not exaggerating)

This recipe makes six small ramekins. (do not cut the recipe in half. It never turns out as good, but you can leave them covered in plastic wrap and uncooked in your fridge for about a week. When you cook them, leave them on the counter for about 30 minutes to bring to room temp.)

Tools you will need:

6 ramekins and a sugar shaker to decorate

What you’ll need:

1 stick of butter, plus a pad for greasing

4 oz. super dark chocolate My favorite is Lake Champlain or Valrona Chocolate

2 eggs

2 egg yolks

¼ cup sugar

2 tbsp. sifted flour

cocoa powder

What you’ll do:

First we are going to butter and flour the ramekins, but not your normal way. Here is the secret trick! Coat the 6 ramekins with butter.

Then with cocoa powder! Using cocoa powder won't leave behind any yucky white flour on your cake and it will add to the flavor! (use this when making any chocolate cake) Then with cocoa powder! Using cocoa powder won't leave behind any yucky white flour on your cake and it will add to the flavor! (use this when making any chocolate cake)

Then place the ramekins on a cookie sheet.

In a double boiler, on low, melt the chocolate and butter together. In a double boiler, on low, melt the chocolate and butter together.

When the chocolate and butter are all melted, turn off the heat and set aside.

In a kitchenaid mixer or bowl with an electric hand mixer, mix the eggs, yolks, and sugar together.

Then gradually, drizzle in the chocolate and mix well. Then gradually, drizzle in the chocolate and mix well.

Then gradually add 2 tbsp. sifted flour (yes, sifted. Unsifted will leave flour chunks in your cake)

Pour into the ramekins. You want to fill them about 1/2 to 2/3 the way up.

Bake for exactly 7 minutes at 450 degrees. This is the exact amount of time to have the cake be cake and the center be molten. Any longer and you will have a lovely regular chocolate cake.

Remove from oven and one by one run a knife around the edges to loosen it.

To get it onto the plate, hold the ramekin from the bottom in one hand and place the plate on top with the other then flip. Tap the bottom of the ramekin and remove it. It should look like this.

Not too pretty yet, but it will be! Dust with some powdered sugar and add a sprig of mint and some strawberries and poof:

You could also add some ice cream (vanilla, coffee, or dulce de leche would be fab!) or some fresh whipped cream.

So dig in and enjoy!!!

Happy Valentines Day!

Comments (20)

Categories : Desserts: Chocolate, Valentines Day Ideas

German Chocolate Carmel Squares

By Leslie · Comments (0) · January 18th, 2010

So delicious!!!

What you'll need:

1
box German Chocolate cake mix

¾
cup butter, melted

2/3 cup evaporated
milk

1 package vanilla
caramels

1 package milk chocolate
chips

What you’ll do:

Preheat oven to 350
degrees

Mix cake mix with
1/3 cup evaporated milk and ¾ cup butter till it's almost a play dough texture

Spread half the mix
in a 9 ½ x 11 greased pan and bake for 6 minutes

While that's in the oven, a small pot melt
1/3 cup evaporated milk and caramels

When it's done, it should be all smooth like this:

When you take the first layer of the squares out of the oven, drop chocolate chips
over

Then drizzle the caramel all over

Then dollop chunks of
cake mixture on top

Bake for an additional 5-10 minutes

You can serve these warm with vanilla ice cream or they are delicious at room temp!

Comments (0)

Categories : Desserts: Chocolate

Truffle Lollipops!

By Leslie · Comments (2) · December 20th, 2009

I love the holidays and I love baking for them! I feel like we should all get a “free calorie pass” for the month of December. The holidays should be a time of celebration and there is no better way to celebrate than baking lots of sweets! Here is a traditional recipe with new twist. Oreo Truffle Lollipops! These are so easy, can be made ahead of time and are a huge party hits! Plus, you can get really creative with decorating them. And they are dessert on a stick! How fun is that!? Ok, to start, here is everything you’ll need:

1 package of Oreo cookies (you can use any of the flavors, for something different, try mint!)

1 (8 oz.) package of cream cheese (or for extra decadence, use mascarpone), room temperature

1 package of chocolate chips (white, milk or dark)

Yummy things to roll them in like nuts, sprinkles, crushed candy canes, graham cracker, sugar, crushed Oreos, etc.

Lollipop sticks (you can find them at Target, Michael's, or your local craft store)

Here is what you’ll do:

Place the room temperature cream cheese in a large bowl. Blend the Oreos in batches in a food processor, mini chopper or blender until they are crumbs. Add the crumbs to the cream cheese and beat with a hand blender untill combined.

Refrigerate for at least a few hours or overnight.

Melt the chocolate chips in a double boiler (If you don't have one, don't sweat. You can make one by taking a glass or metal bowl and setting it on a small pot filled with about 2 inches of water. Make sure the water does not touch the bottom of the bowl).

Using a teaspoon or cookie scoop, form 1 ½ inch balls of the Oreo mix in your hands.

Stick on the end of a lollipop stick and dip into the chocolate.

Then roll in sprinkles, nuts or other toppings. Place on a cookie sheet covered in wax paper to cool.

Chill for a couple hours and serve!

For these, I used a shallow bowl and cut some florist foam to fit. I covered the foam with snippings from my Christmas tree and a couple roses to be festive. Your guests will love it!!

Comments (2)

Categories : Desserts: Chocolate

Yummiest Cupcakes Ever!

By Leslie · Comments (7) · November 19th, 2009

So I've been craving sweet and salty recently so yesterday I decided to indulge myself and create a new dessert based on those two ideas. I came up with something pretty darn yummy if I do say so! It was perfect timing cause my friend Autumn emailed me to bring a dessert to a feng shui night. FYI we have feng shui nights sometimes when we need to get inspired! We bring in "the feng shui guy" Ariel Joseph Towne to lead us in our journey to making our living spaces more successful! He is great!! You can learn more about him and feng shui at www.thefengshuiguy.com He will soon also have his own TV show on Syfy network!
Ok, on with the cupcakes! I'm calling them the "yin and yang cupcakes" ! They are soooo good and easy! You can even cheat on this one and make the cupcakes with a box mix if you are short on time. (It's the frosting that really makes these!) So here you go!

Yin and Yang Cupcakes (or Salty Caramel Chocolate Cupcakes)

Prepare 1 box of cake mix into mini-cupcakes or here is my homemade recipe:

What you'll need:

2 cups flour

3/4 cup cocoa powder (hersheys is good and easy to find in your baking aisle)

1 1/2 tsp. baking powder

2 tsp. baking soda

1 tsp. kosher salt

1 cup milk (try not to make it non-fat, it won't be as rich as if you use whole or part skim)

2 tsp. pure vanilla extract (imitation vanilla is just not as good)

2 cups sugar

1/2 cup vegetable oil

2 eggs, room temp

1 cup hot black coffee (yes, you can use flavored coffees if you like)

6 oz. or a half a bag of chocolate chips

What you'll do:

Preheat the oven to 325 degrees and line your cupcake tin with liners. In a large bowl sift the flour and cocoa. Add the baking soda, baking powder and salt. In another bowl mix the milk, vanilla, sugar, oil, and eggs with a hand mixer or in a kitchen aid. When it's all combined, add the coffee and mix well. Right after add the dry ingredients bowl and mix thoroughly. The batter will be on the thinner side. Stir in the chocolate chips and fill the cupcake liners 2/3 of the way full. Bake for 9 minutes or until you can press on them and your finger bounces back. DO NOT OVER BAKE!!!! They will lose their moistness very quickly if you over bake them!
Frosting:
1 stick butter
1 cup dark brown sugar
1/3 cup heavy cream (if all you can find is whipping cream, that's fine too)
1 tbsp. vanilla
1 (16 oz.) box of powdered sugar
In a small pot on medium heat melt the butter and add the brown sugar.

Stir frequently until it is smooth and not grainy. Remove from the heat and pour into a large mixing bowl. Add the vanilla and stir. Beat with an electric mixer; gradually add in the powdered sugar. Frosting should be thick, but if it's too thick you can add a little more heavy cream.