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October 23, 2003
Death by chocolate
Ingredients
6 ounces dark chocolate, chopped
1 cup water
3 cups whole milk
8 whole cloves
4 cinnamon sticks
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Method
Microwave water and chocolate on medium power for 1 minute. Stir and then microwave for 1 more minute or until chocolate softens. Stir until smooth. Let cool.
Combine milk, cloves and cinnamon sticks in a saucepan. Warm milk mixture over medium heat until bubbles form around edge of pan. Whisk (froth up with whisk or fork) chocolate mixture into milk. Add sugar and bring to boil. Reduce heat and simmer for 5 minutes.
Strain mixture, reserving cinnamon sticks. Rinse cinnamon sticks, pat dry and set aside for garnish. Return mixture to saucepan and stir in cream. Over low heat, heat to simmer. Stir in vanilla extract. Pour the hot chocolate into mugs and serve with whipped cream and a cinnamon stick for garnish.
Simple chocolate brownies
Ingredients
1-2/3 cups sugar
1/2 cup butter or margarine
2 tbsp water
2 bars (4oz) unsweetened baking chocolate, broken up
2 eggs
1-1/2 tsp vanilla
1-1/3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts (optional)
Method
Microwave sugar, butter and water in large, microwave-safe bowl on high power for 4-5 minutes or until mixture bubbles, stirring once. (Or heat sugar, butter and water in medium saucepan just till it boils, stirring constantly. Remove from heat.)
Add baking bars and stir until melted. Stir in eggs one at a time until incorporated. Stir in vanilla. Add flour, baking soda and salt, stir well. Stir in nuts. Pour into greased 13 x 9 inch baking pan. Bake in preheated 350 degree F oven for 15 to 20 minutes, or until fork or wooden stick inserted in centre, comes out slightly sticky. Cool in pan. Cut into squares.
Chocolate chip pancakes
Ingredients
1-1/4 cup flour
1 tbsp sugar
1/4 tsp cinnamon
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup milk
4 tbsp melted butter
3/4 tsp vanilla
3/4 cup chocolate chips
Method
Preheat griddle or skillet. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and beat into dry mixture until smooth.
Fold in the chocolate chips. Pour 1/4 cup batter for each pancake onto hot griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with your favorite syrup.
Makes 14-16 pancakes
Chocolate covered truffles
Ingredients
1/4 cup butter or margarine
1-1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavour
1/2 tsp vanilla extract
1-1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
Icing sugar
Method
Melt semisweet chocolate in a double-boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125 degrees on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy.
Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in a 9-inch buttered pan until set enough to roll into ball, dip in melted chocolate. Sprinkle generously, or roll in, chopped chocolate. Sprinkle with icing sugar.
Truffles make lovely gifts. Simply buy small foil cups and place each truffle individually in a cup. You can buy a romantic themed box and place the truffles in one layer. Place cellophane wrap in the bottom of the tin first, and leave enough to bring it up and over the top of the truffles before closing the tin. Wrap with a gold ribbon and a matching gift tag.
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