black velvet

Black Velvet is a classic cocktail that combines the elegance of champagne with the boldness of stout. Originating in mid-19th century England, this drink was created to mourn the passing of Prince Albert, as it represented the black armbands worn in mourning, and the luxurious velvet material of his coffin. The champagne adds a light, effervescent quality, while the stout brings a rich, dark earthiness. The resulting combination is a smooth and balanced drink that is both refreshing and hearty. The contrast between the two ingredients makes for a unique and complex flavour profile, making it a perfect choice for a special occasion or a cozy night in. The simple yet striking appearance of the black and gold layers adds to the allure of this classic cocktail, making it a staple in bars and homes around the world.

Black Velvet cocktail recipe

60 milliliters Champagne / prosecco

Stout

These black velvet cheesecake cookies are the perfect treat to bake for spooky season! They are extra dark chocolate cookies, stuffed with creamy cheesecake filling and rolled in black cocoa sugar. They&#39;re super decadent cookies that taste just like an Oreo! They&#39;re the perfect Halloween treat!

Black Velvet Cheesecake Cookies

oz (170 g) cream cheese,

tbsp (38 g) granulated white sugar

vanilla

(50 g) granulated white sugar

tsp (3 g) black cocoa powder

(188 g) all-purpose flour, spooned and leveled

(40 g) black cocoa powder

tsp baking powder

tsp salt

(168 g) unsalted butter, softened

(165 g) light brown sugar, packed

egg yolks,

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Cheesecake Filling

Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.

For the Black Cocoa Sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

Add in the dry ingredients and combine on low speed.

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!

For the Black Cocoa Cookies

I made these and rolled them in powdered sugar like crinkle cookies. They were so amazing!

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Black Velvet cocktail recipe

Black Velvet Cheesecake Cookies

Top 2 black velvet recipes from across the web

The most viewed black velvet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Velvet cocktail recipe

Black Velvet Cheesecake Cookies

The most viewed black velvet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine