Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Whole Wheat Chocolate Chip CookiesYield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Did You Know?
The word cookie comes from the Dutch word for cake, "koekje". The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was right for baking a larger cake.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.

Chocolate Espresso Torte

Chocolate Espresso Torte

This extremely deep, rich, and dark cake tastes great with whipped cream.

Yield: 10 Servings


5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Source: Fine Cooking Magazine - subscribe now!

Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar



In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein. Source: California Strawberry Commission

Chocolate Heart Layer Cake

Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse

Yield: 4 servings, 1 eight-inch cake

Cake:
4 tablespoons unsalted butter, melted

1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar

Mousse Base:
1 cup heavy whipping cream
4 cinnamon sticks, broken in half

Mousse, Cake Assembly, and Glaze:
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)

4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Buy Chocolate

For Cake:
Preheat oven to 400 F. Place 8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

Source: Bon Appetit - Get more recipes: order a Bon Appetit Magazine subscription

Quarky Chocolate Cake

Quarky Chocolate Cake

Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.

New American CheeseYield: 12 to 15 servings

FOR THE FROSTING
1 1/4 cups heavy cream
1 2/3 cups sugar
6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons
1 1/2 teaspoons pure vanilla extract

FOR THE CAKE
1/2 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans
4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped
1 3/4 cups cake flour
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
1 whole egg
5 large eggs, separated
1 tablespoon pure vanilla extract
1 cup quark, such as Ellen's Nonfat, stirred until smooth

To make the frosting:

In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.

Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)

To make the cake:

Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.

In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.

Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.

Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.

In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.

Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.

Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.

To assemble:

Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!

Source: The New American Cheese by Laura Werlin

Chocolate Meringue "Sandwiches"

Chocolate Meringue "Sandwiches"

Chocolate lovers, rejoice -- this is your dessert. Cocoa powder flavors flat disks of meringues, and rich bittersweet chocolate is the base for the filling that holds them together. The components can be made ahead. Store the meringues, airtight, for up to 2 weeks, and the filling, refrigerated, for up to 5 days. Let the assembled desserts sit at room temperature for 30 minutes before serving, so the filling softens.

Yield: 8 Servings

For the meringues:
1 cup (3 1/2 ounces) powdered sugar
4 tablespoons Dutch-processed cocoa
3 large egg whites, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar

For the filling:
3/4 cup (6 ounces) heavy whipping cream
8 ounces high-quality bittersweet chocolate, finely chopped

Make the meringues:

Preheat the oven to 250 F.

Draw 20 circles, 2 inches in diameter, 1 inch apart, on a piece of parchment paper. Put the paper in the baking pan, marked side down.

Sift the powdered sugar with the cocoa.

Put the egg whites in the bowl of a heavy-duty mixer. Beat the whites with the whisk attachment, starting on medium speed. When they start to froth, add about a third of the granulated sugar and beat until they become opaque and increase in volume. Add another third of the sugar and beat until they start to become firm, then turn up the mixer speed, add the rest of the sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl.

Remove the bowl from the mixer. Sift a third of the powdered sugar and cocoa over the bowl (this will be the second time it is sifted) and fold this into the whites. Use a rubber spatula to fold, going to the bottom of the bowl in the center and coming up along the side. Rotate the bowl slightly after every fold. Fold in the remaining powdered sugar in two stages, sifting it into the bowl each time.

Fit a pastry bag with a plain 3/8-inch tip, and fill it with the meringue. Starting in the center of each circle, pipe a coil, filling the, circles.

Bake the meringues on the middle shelf of the oven until they are firm and can be detached from the paper, about 1 hour.

Cool the baking pan on a rack. When the meringues are completely cool, store them in an airtight container at room temperature.

Make the filling:

Bring the whipping cream to a boil in a medium saucepan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whisk the chocolate into the cream until it is smooth. Transfer the chocolate cream to a bowl, cover it, and refrigerate.

Assemble the desserts:

The filling should be the consistency of thick mayonnaise. If it is freshly made, cool it until it thickens; if made ahead, leave it at room temperature until it softens.

Pile a generous tablespoon of filling in the middle of 8 meringues. Gently place another meringue on top of each, being careful not to push down too hard, so that each sandwich maintains some height. Put the meringues in the freezer for 20 minutes.

Crush the remaining meringues between pieces of wax or parchment paper. Remove the filled meringues from the freezer. Using a small offset spatula or a kitchen knife, smooth the remaining filling onto the sides of the sandwiches. Roll each finished sandwich in the crushed meringues.

Refrigerate the desserts until 30 minutes before serving.

Variation:
To make these for a dessert buffet, pipe the meringues into 1-inch instead of 2-inch disks.

Source: A Sweet Quartet: Sugar, Almonds, Eggs, and Butter: A Baker's Tour Including 33 Recipes by Fran Gage

Chocolate Balls with Caramelized Almonds

Chocolate Balls with Caramelized Almonds

Yield: about 60

Flavorless oil for the baking sheet
1 1/4 cups (9 ounces) granulated sugar
1/4 cup (2 ounces) water
1 2/3 cups (9 Ounces) whole blanched almonds, at room temperature
8 ounces bittersweet chocolate, finely chopped

Lightly oil a baking sheet with a flavorless oil.

Mix the sugar and water in a medium heavy-bottomed saucepan. Use an unlined copper sugar-pot if you have one. Cook the syrup over medium heat, stirring once or twice, until the sugar dissolves. Put a candy thermometer in the pan. Wash any sugar crystals from the sides of the pan with a brush dipped in cold water. Continue to cook, without stirring, until the thermometer reaches 248 F.

Remove the thermometer, and turn off the heat. Add the almonds. Stir until the sugar syrup clumps and turns opaque. Over low heat, continue stirring until the sugar remelts and coats the nuts with a caramel-colored syrup. This will take about 20 minutes. If the nuts start to smoke, remove the pan from the heat for a minute, turn down the heat, and continue to cook.

When the sugar has melted again, carefully pour the almonds in the syrup onto the oiled baking sheet. Be careful -- the almonds will be very hot.

When the candy is cool, break it apart. Store it in an airtight container (not in the refrigerator) until you are ready to make the chocolate balls.

Melt the chocolate in a bowl over simmering water. (how to melt chocolate)
Use a food processor to grind the candy into a powder.
Mix the candy powder and the warm chocolate together.
Drop the mixture by teaspoonfuls onto a baking sheet covered with plastic wrap.

Refrigerate the candies until firm, but bring to room temperature before serving.

Source: A Sweet Quartet: Sugar, Almonds, Eggs, and Butter: A Baker's Tour Including 33 Recipes by Fran Gage

Chocolate Biscotti

Chocolate Biscotti

Although in Italy, biscotti is the term for cookie, here is a recipe that has become synonymous with the name biscotti. They are a wonderful dipping cookie or accompaniment to ice cream or sorbet.

The Metropolitan Bakery Cookbook Yield: 120 biscotti

3 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa
2 1/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
Grated zest of 1 lemon
2 tablespoons coffee liqueur
1 cup bittersweet chocolate chunks
1 teaspoon kosher salt
1 cup whole blanched almonds, toasted

Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.

Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight.

Preheat the oven to 300 degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.

Source: The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born
Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery

Banana Chocolate Chip Cake

Banana Chocolate Chip Cake

This is not only the ultimate banana bread but also the perfect vehicle for overripe bananas. It is based on a recipe that my mom used to make when my brother and I were growing up. I thought that chocolate chips were needed in an otherwise perfect cake. This cake freezes beautifully, so eat one now and freeze one to enjoy later.

Yield: 8 servings

2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)

Preheat oven to 350 F (180 C)

Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased

In a bowl, combine flour, baking soda, and salt.

In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

Source: 125 best Chocolate Chip Recipes by Julie Hasson

Black Cherry & Chocolate Frozen Yogurt

Black Cherry & Chocolate Frozen Yogurt

Frozen YogurtYield: 6 servings

1-1/2 cups (approx. 8 oz.) pitted black cherries, fresh or frozen
2 cups cherry low fat yogurt
1/2 cup honey
1/2 teaspoon almond extract

Chocolate Swirl
1 ounce chopped semisweet or bittersweet chocolate
2 Tablespoons water

Coarsely chop 1/2 cup cherries; set aside. In a blender or food processor container, combine remaining cherries, yogurt, honey and almond extract; process until smooth. Stir in reserved cherries. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions. When frozen, place 1/4 of yogurt in medium container; drizzle with 1/4 of Chocolate Swirl; repeat with remaining yogurt and chocolate. Store in freezer until ready to serve.

Chocolate Swirl
In a small saucepan, combine 1 ounce chopped semisweet or bittersweet chocolate and 2 Tablespoons water. Stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and set aside until ready to use.

Nutritional Information Per Serving (1/6 of recipe)
Calories: 211, Fat Total: 3 g, Protein: 4 g, Cholesterol: 3 mg, Carbohydrates: 46 g, Sodium: 42 mg, Dietary Fiber: 1 g, Calories from fat: 12%
Source: National Honey Board

Triple Chocolate Celebration Cake

Triple Chocolate Celebration Cake

Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.

Yield: 20 servings.

PHOTO: BRIAN LEATART Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Assembly and serving
2/3 cup seedless raspberry jam

parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)

3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries

Make cake:
Position rack in center of oven and preheat to 350 F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.

Make ganache:
Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

Make mousse:
Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Assemble and serve cake:
Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch cake board round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes

If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula (angled blade), gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on cake board. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake to platter.

Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.

Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment strip. Using long offset spatula (angled blade), spread chocolate evenly over parchment strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between parchment strip and foil, lift entire parchment strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake).
Coat remaining parchment strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes.
Carefully peel parchment paper off chocolate strips. Chill cake at least 3 hours and up to 1 day.

Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

Adapted from Bon Appétit - Cooking Class - Get more recipes - order a Bon Appetit Magazine subscription

Next: more Chocolate Recipes - buy Callebaut Chocolate - Chocolate Books

Mexican Chocolate Icebox Cake

Mexican Chocolate Icebox Cake

There's a hint of cinnamon in the chocolate filling and the whipped cream topping.

Yield: 12 servings

60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar

1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

1 ounce semisweet chocolate, grated

Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.

Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

Source Bon Appetit - order a Bon Appetit Magazine subscription

Bittersweet Chocolate Hearts

Bittersweet Chocolate Hearts

These are perfect paired with raspberry semifreddo in Chocolate and Raspberry Heart Napoleons.

Yield: 6 Chocolate Hearts

7 ounces bittersweet chocolate, coarsely chopped

Photograph by: Gentl & HyersCut parchment paper to fit a 9-by-13-by-2-inch pan. Brush vegetable oil in corners and center of the pan, pressing parchment to adhere it. Set aside.

Bring a medium pot of water to a simmer. Place chocolate in a medium stainless-steel bowl; place the bowl over, but not in, the simmering water to melt the chocolate, about 4 to 6 minutes.

Remove chocolate from simmering water. Thoroughly dry bottom of bowl; a drop of water will ruin the chocolate. Pour chocolate into prepared pan. Using a large metal offset spatula (angled blade), spread the chocolate evenly over the surface 1/16 inch thick. Freeze until chocolate sets, about 6 minutes.

Working quickly, use a heart-shaped cookie cutter (3 1/4 inches across at widest point), to cut out six chocolate hearts. If chocolate begins to soften, return to freezer for several minutes. Run an offset spatula under the hearts, and place in a container. Cover and freeze until ready to use, up to 2 weeks.

Shopping: Callebaut Chocolate

Chocolate and Raspberry Heart Napoleons

Chocolate and Raspberry Heart Napoleons

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Photograph by: Gentl & HyersYield: 2 Servings

3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries

4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne

3 large egg whites

1 cup heavy cream

1 tablespoon superfine sugar

Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.

Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside.

In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.

Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.

To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 tablespoons). Refrigerate until ready to serve.

To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.

Source: Martha Stewart

Chocolate Dipped Dried Plums

Chocolate Dipped Dried Plums

Yield: 12 servings - 2 each

1 cup (about 6 ounces) pitted dried plums
6 ounces semi-sweet chocolate, coarsely chopped

Fillings:
nuts
candied ginger
prepared almond paste or marzipan (recipe)

Toppings:
chopped nuts
candied ginger pieces
or candy decors

Cut slit into side of each dried plum, stuff with small piece or portion of filling, as desired. Pinch to close; shape to form round shape. Set aside.

Place chocolate in small heatproof bowl, set in pot of hot (not boiling) water over low heat; allow to melt, stirring occasionally until smooth. (Chocolate should be fluid and barely warm.) Remove from heat. (more information on melting chocolate)

Line baking sheet with aluminum foil or wax paper. Using a fork, dip dried plums, 1 at a time, into chocolate; drain excess. Place on prepared baking sheet and decorate with toppings as desired. Refrigerate immediately until set. When chocolate has hardened, transfer to jars or containers for gift-giving. Store, covered, in cool place, away from direct sun or heat.

Tip: Melted white chocolate can be drizzled over chocolate-dipped dried plums instead of or before adding toppings, if desired.

Nutritional Information (per serving): Calories 180, Cholesterol 0mg, % of Calories from Fat 50%, Fat 10g, Sodium 2mg, Carbohydrates 20g, Protein 3g, Fiber 2g
Source: California Dried Plum Board

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Gourmet-gift expert Shari Fitzpatrick (Shari's Berries) shows how to achieve gourmet chocolate-dipped treats at home for much less than retail price.

Click to order!24-30 perfectly ripened strawberries, green caps intact
6 oz (.375 lb) sweet, semi-sweet, bitter sweet, milk and/or white chocolate. Preferably chocolate chips, chocolate calets or chocolate bars coarsely chopped.

Believe it or not, chocolate chips are really the best way to melt chocolate. They are available at grocery stores in dark-, white- or milk-chocolate varieties and taste wonderful. Melting them is the key, so utilize the easy method provided below.

Microwave Melting Chocolate
In a microwave-safe bowl, melt chips using either the defrost setting or 10-percent power in the microwave. Use two to three minute increments until smooth. (More info on melting chocolate)

Dipping Strawberries

Yes, there is a technique involved to perfect chocolate-covered strawberries. When you dip the strawberry into the melted chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to "spin" the dripping chocolate off.

Invert the hand, pointing the strawberry at the ceiling, to seal it and allow you to sprinkle other candies or toppings around the surface.

Cool covered strawberries on a sheet pan with wax paper. Keep them at a cool room temperature and try to dip them the same day you serve them.

Tuxedo Strawberries

Dip strawberries in both white and dark chocolate to create a tuxedo effect. Dip in white first, let the chocolate dry, then dip twice in dark chocolate, giving them that little shake to keep a straight line. Buttons and a bow tie can easily be added with the tip of a wooden skewer or piped on using a paper cone.

Click to Order!

Source: Shari's Berries
The Original Gourmet Chocolate Dipped Strawberry!
Tuxedo Strawberries, Strawberry Roses and much more chocolate covered strawberry delights. Order Now!

Chocolate Chip Scones

Chocolate Chip Scones

Yield: 8 servings

2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips



Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.

Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.

Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy.

Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.

Yield: 8 servings

1/2 cup skim milk
1 tablespoon strong brewed coffee (see note)
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.

Per Serving:
31 calories, 0 g total fat (11% of calories), 0 g saturated fat, 0 mg cholesterol, 1 g protein (13% of calories), 6 g carbohydrates (76% of calories), 0 g fiber, 28 mg sodium

Note:
If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of water.

Buy the bookSource: The Rancho La Puerta Cookbook - 175 Bold Vegetarian Recipes from America's Premier Fitness Spa by Bill Wavrin

Who says you have to make sacrifices to eat healthy, low-fat food? Not Bill Wavrin, executive chef of Rancho La Puerta, one of the oldest and most popular spas around. In his book, The Rancho La Puerta Cookbook, Wavrin proves that eating healthily means eating well, with 175 simple, flavorful, meatless recipes that leave the spa's guests feeling pampered and satisfied, not deprived.

Chocolate Cake with Chocolate Buttercream

Chocolate Cake with Chocolate Buttercream

A wonderful devil's food-like chocolate cake with a rich, creamy chocolate frosting.

Chocolate Cake with Chocolate ButtercreamYield: 15 servings

Cake Ingredients:
2 cups sugar
1/2 cup LAND O LAKES® Butter
1/2 cup sour milk*
2 (1-ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water

Frosting Ingredients:
1/2 cup LAND O LAKES® Butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup whipping cream
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons light corn syrup

Heat oven to 350 F.
Combine sugar and 1/2 cup butter in large mixer bowl. Using an electric mixer beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat until well mixed (2 to 3 minutes). Add boiling water; continue beating until smooth (1 to 2 minutes).

Pour batter into greased and floured 13x9-inch baking pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition (2 to 3 minutes). Stir in corn syrup. Frost cooled cake.

*Substitute 1 1/2 teaspoons vinegar plus enough milk to equal 1/2 cup.

Nutrition Facts (1 serving): Calories: 460 Fat: 18 g Cholesterol: 70 mg Sodium: 390 mg Carbohydrates: 72 g Dietary Fiber: 3 g Protein: 5 g

Source: Land O'Lakes, Inc.

Chocolate "SUSHI"

Chocolate "SUSHI"

Modeling Chocolate:
12oz chocolate
2oz corn syrup

Sticky Rice:
1 cup rice
2 cups apple juice

seasonal fruits, julienned (to slice into thin strips the size of matchsticks)
rolling pin



To make modeling chocolate melt 12oz chocolate in double boiler, add 2oz corn syrup and mix thoroughly. Wrap in plastic and refrigerate for 2 hours.

Put 1 cup of rice in a pot and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, take of heat and set aside.


Knead half of the modeling chocolate until pliable. Roll out paper thin.

Tip:
If too tough, rub your hand over the surface this will warm up the chocolate and make it easier to roll out.
Cut the rolled out modeling chocolate into 2-1/2 in wide strips.
Place sticky rice on chocolate, leaving space on one side for the seam.
Arrange your fruit on top of the rice.

Roll up tightly making sure that both sides are stuck together. Place in refrigerator to set.

Using a sharp knife cut your rolls into 1 in lengths. Place on your plate and garnish.

more step-by-step instructions

Chocolate Bread Pudding with Cappuccino Sauce

Chocolate Bread Pudding with Cappuccino Sauce

Yield: 8 servings

Chocolate bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, such as Pepperidge Farm cut into 1/2-inch cubes, to yield approximately 3 1/2 cups

Cappuccino Sauce:
1 cup heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
3 large egg yolks, at room temperature
3 tablespoons granulated sugar

Chocolate sorbet for garnish (optional)

Make the bread pudding:

Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.

Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.

Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.

Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.

Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.

Make the cappuccino sauce:

Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly.

Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.

To serve:
Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.

Copyright: Chocolatier - order a Chocolatier magazine subscription!

Caramelized Pear Chocolate Shortcake with Caramel Sauce

Caramelized Pear Chocolate Shortcake with Caramel Sauce

Yield: 6 servings

Chocolate shortcake:
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup butter, cut into 6 pieces
1 1/4 cups buttermilk

Caramelized pears:
3 large pears
3 tablespoons butter
3 tablespoons brown sugar

Caramel sauce:
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/2 cup heavy cream

To prepare chocolate shortcake:

Butter a large baking sheet. Heat oven to 400 F.

In a large mixing bowl, stir together flour, baking powder and sugar. Sift in cocoa powder. Stir well. Cut in butter to form a coarse meal. Add buttermilk and mix well. Dough will be soft. Drop by large spoonfuls on prepared sheet to make six shortcakes. Bake for 20 minutes. Remove from oven and set aside to cool.

To prepare caramelized pears:
Wash. peel and core pears. Cut into thin slices. Melt butter and sugar in a large skillet over medium-high heat. Add pear slices and cook, stirring occasionally until pears are tender and slightly browned on the edges. Remove from heat.

To prepare caramel sauce:
In a medium saucepan over medium heat, melt butter. Stir in sugar. Increase heat to medium-high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in vanilla and heavy cream. (If mixture thickens before using, heat at medium setting in microwave.)

To assemble:
Cut top third off on each shortcake. Set aside. Place bottom of shortcake on individual serving dish. Fan caramelized pear slices over shortcake. Drizzle caramel sauce over pears and on plate. Place top of shortcake at an angle to highlight pears. Repeat with remaining shortcakes, pears, and caramel sauce.

Chocolate Brownies - wheat-free, gluten-free

Chocolate Brownies - wheat-free, gluten-free

Yield: 12 servings

wheatfree Brownies1 cup gluten-free flour blend (see below)
2/3 cup unsweetened cocoa (not Dutch)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/3 cup butter or margarine (melted)
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup hot water or brewed coffee
1/4 cup chopped walnuts (optional)

Preheat oven to 350 F. Grease 8-inch square pan. Stir together dry ingredients (flour to xanthan gum). Set aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in prepared pan with wet spatula.

Bake 20 minutes. Cool brownies before cutting.

Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g

Gluten-free Flour Blend

Yield: 9 cups

3 cups garbanzo/fava bean flour*
2 cups potato starch **
2 cups cornstarch**
1 cup tapioca flour
1 cup sorghum flour

* Made by Authentic Foods, Bob’s Red Mill, or Ener-G Foods. Also available from other gluten-free vendors such as Miss Roben’s, Gluten-Free Pantry, Gluten Solutions, and Glutino.
** If potato starch is inappropriate for your diet, use 4 cups cornstarch. Likewise, if cornstarch is off-limits for you use 4 cups potato starch.

Mix these together in an airtight container and store in a cool, dark, dry place. I use large canisters with either screw tops or wire-latch closures. You may halve this recipe if you prefer a smaller mix.

White-Chocolate Mousse Parfaits

White-Chocolate Mousse Parfaits

Photo: Scott Phillips

Yield: eight small parfaits (3 cups mousse)

4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed



Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. (how to melt.... ). Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.

Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.

To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.

Tips

* Be careful when you melt the white chocolate -- it burns easily, so use very low heat. more info!
* This mousse can also be served alongside a fresh fruit compote.

Other combinations:
fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.

Copyright: Fine Cooking - order a Fine Cooking magazine subscription!

Chocolate Rice Pudding Parfait

Chocolate Rice Pudding Parfait with Gianduja Whipped Cream & Caramelized Rice Krispies

The rice pudding can be made up to three days ahead, the whipped cream up to two days ahead. The Rice Krispies will keep for up to a month in an airtight container. Gianduja (pronounced john-doo-yah) is chocolate that's blended with ground hazelnuts.

Photo: Scott PhillipsYield: 8 servings

For the chocolate rice pudding:
3 cups whole milk
2-1/2 Tbs. sugar
Pinch salt
1/3 cup raw Arborio rice
5 oz. good-quality bittersweet chocolate (I like Valrhona guanaja), finely chopped
4 Tbs. unsalted butter, cut into small pieces
1/2 cup golden raisins, simmered in water until plump and then drained (optional)
1 recipe Cream Cheese Mousse

For the caramelized Rice Krispies:
4 Tbs. superfine sugar
2 Tbs. water
2 cups Rice Krispies

For the gianduja whipped cream:
8 oz. heavy cream
3 oz. gianduja chocolate (or good-quality bittersweet chocolate), chopped

To make the pudding
In a saucepan, combine the milk, sugar, salt, and rice. Bring to a boil over medium-high heat. Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 min. Stir in the chopped chocolate and butter until well combined; the mixture will thicken. Mix in the raisins, if using. Divide among the eight glasses you're using and chill until needed.

Meanwhile, make the cream cheese mousse. Spoon equal amounts of the mousse over the pudding in the glasses. Chill until needed, at least 30 min.

To make the caramelized Rice Krispies
In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat. Boil for 1 min. Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump). Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 min. Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool. When ready to use, break up clumps with your hands.

To make the gianduja whipped cream
In a saucepan, bring the cream to a boil. Add the chopped chocolate and whisk vigorously until melted. Transfer to a stainless bowl. Refrigerate, covered, until the cream is well chilled, about 3 hours. Whisk the cream until it forms soft peaks. Chill until needed.

To assemble the parfait
Remove the glasses with the pudding and mousse from the refrigerator. Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream. Finish with another sprinkling of Rice Krispies. Serve right away.

Chocolate Bunny Bread

Chocolate Bunny Bread

Yield: 1 bunny

Dough
3 1/4 to 3 3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup water
1 egg
1 tablespoon SPICE ISLANDS Pure Vanilla Extract
1/3 cup milk chocolate or peanut butter morsels

Decorations (optional)
Jelly beans
Decorating icing
Carrot

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.

Nutrition Information
Nutrition information per serving (1/14 of recipe): Calories 222; total fat 6g; saturated fat 3g; cholesterol 26mg; sodium 174mg; total carbohydrate 38g; dietary fiber 2g; protein 5g.

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Texas Pecan Chocolate Pie

Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings

The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert.

crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

filling
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter

1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

For crust:
Combine first 4 ingredients in food processor (KitchenAid recommended). Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.

For filling:
Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.

Cool pie completely on rack.

Copyright 2001 Bon Appetit - send a Bon Appetit gift subscription

Walnut & Rum-Raisin Crêpes

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

These crêpes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these crêpes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily.

Yield: about 20 crêpes, with filling for 18, and 2 cups sauce.

For the crêpes:
2 large eggs
1/2 cup cold milk
1/2 cup cold sparkling water; more as needed
1/2 tsp. salt
6-3/4 oz. (1-1/2 cups) all-purpose flour
Melted butter for frying the crêpes

For the filling:
1/2 cup dark rum
1/2 cup golden raisins
1/2 cup heavy cream
1/2 cup sugar
1-1/4 cups walnut halves, coarsely chopped
2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
1/4 tsp. ground cinnamon
1 Tbs. cocoa powder
Pinch salt

For the sauce:
1/4 cup cocoa powder
1/3 cup sugar
2 tsp. all-purpose flour
Pinch salt
1 cup milk
3 oz. semisweet chocolate, finely chopped
1/2 cup heavy cream

To make the crêpes
Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 min. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).

To make the filling
Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce
In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish
Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

Copyright: Fine Cooking - send a Fine Cooking gift subscription!

Chocolate Lowfat Muffins

Chocolate Lowfat Muffins

Yield: 14 Muffins

CHOCO-LOWFAT MUFFINS3/4 cup granulated sugar
1 teaspoon baking soda
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa
2 teaspoons baking powder
2/3 cup vanilla lowfat yogurt

Heat oven to 400°F. Line muffin cups with paper bake cups.

Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans.

Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Source: Hershey's Kitchen