dark chocolate Archives - Page 6 of 6

Mixed Berry-Dark Chocolate Toffee Bites

Ingredients

6 ounces dark chocolate, chopped

1 1/2 teaspoons grated orange peel

2 cups mixed fresh blackberries and raspberries

2 large English Toffee candy bars (at least 3 ounces), cut into 1/4 inch pieces

Instructions

Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth and warm. Remove bowl from over water. Mix orange peel into chocolate. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart. Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.

http://bakedchicago.com/mixed-berry-dark-chocolate-toffee-bites/

Desserts

Rocky Road Brownies

Ingredients:

1/2 cup unsalted butter, cut into pieces
12 ounces dark chocolate chips
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup miniature marshmallows
1/2 cup chopped cashews

Preheat oven to 350F degrees. Butter 8-inch baking pan. Line bottom with parchment paper. Butter paper.

In heatproof bowl set over (not in) saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat and stir occasionally until just melted.

Remove mixture from heat and stir in sugars, salt and then eggs. Mix in flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until toothpick inserted comes out with moist crumbs, 30 to 35 minutes.

Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan.

Using parchment paper overhang, lift cake onto work surface and cut into squares.

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Snacks & Candies

Dark Chocolate Pistachio Fudge

Ingredients

3 cups (18 oz) dark chocolate chips

1 can (14 oz) sweetened, condensed milk (not evaporated milk)

1 cup pistachios (shelled)

1 1/2 teaspoons vanilla extract

dash of kosher salt

Instructions

In large saucepan, melt dark chocolate chips over low heat with condensed milk and salt. Remove from heat and stir in pistachios and vanilla. Spread evenly onto a waxed paper-lined 9-inch square pan. Chill for at least 2 hours. Turn fudge over onto cutting board, peel of waxed paper and cut into squares. Store covered in refrigerator.

http://bakedchicago.com/dark-chocolate-pistachio-fudge/

Desserts

Peanut Butter & Dark Chocolate Chip Madeleines

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup firmly packed light brown sugar

1/4 cup chunky peanut butter

3 tablespoons shortening

1 large egg

1/2 teaspoon vanilla

1/2 cup skim milk

1/2 cup dark chocolate chips

Instructions

Preheat oven to 350F degrees.

Whisk together flour and baking powder. In another bowl with an electric mixer, cream together brown sugar, peanut butter and shortening. Then beat in the egg and vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition.

Bake in lightly greased Madeleine baking sheets for approximately 8 minutes or until golden brown.

http://bakedchicago.com/peanut-butter-dark-chocolate-chip-madeleines/

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