Monday, July 14, 2008
more about chocolate recipe
chocolate + coffee
Streaking stuff:
1/2 C. coarsely chopped chocolate - semi-sweet is best
1/3 C. sugar
3 T. unsalted butter
1/4 t. cinnamon
1 T. cocoa
1 t. instant coffee
Dough:
3 C. unbleached all purpose flour
1/3 C. sugar
1 T. baking powder
1/2 t. salt
1/2 C. unsalted butter - cut in chunks
1 egg
1 t. vanilla
1 C. light cream
Topping:
1/4 C. cocoa
1/4 C. sugar
1/2 C. finely grated semi-sweet chocolate
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Prepare
streaking mixture. Process all ingredients in a food processor until crumbly.
Set aside.
For dough, combine flour, sugar, baking powder and salt. Cut in butter until
mixture is coarse and mealy. Stir in egg and vanilla, then cream to make a soft
dough. Turn out onto a lightly floured board. Spoon on streaking mixture and
gently knead, pressing in the mixture and smoothing dough at the same time. Pat
into two rounds. Cut into irregular wedges.
Brush with cream and sprinkle with (mixed) topping ingredients. Bake 12-15
minutes.
chocolate ball with rum
2 cups chocolate wafer cookie crumbs
1 cup ground pecans
1/2 cup powdered sugar
1/3 cup rum
3 Tbs. corn syrup
1/2 cup chocolate chips
3/4 cup chocolate sprinkles
In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.
shape into 1 inch balls measuring about 1 Tablespoon of mixture.
Line a tray with wax paper. Place balls on a tray and refrigerate until cold.
In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.
Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on the waxed paper lined tray until chocolate is set
