chocolate recipes

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

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5348771529001-5977446559001

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

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5348771529001-5853641748001

Throw the box mix away immediately and make these perfectly decadent Fudgy Chewy Brownies that melt in your mouth with each bite!  So easy to make and made in one bowl!

Fudgy Chewy Brownies

unsalted butter (melted)

sugar

brown sugar (packed)

eggs (room temperature)

tbsp oil

tsp pure vanilla extract

all purpose flour

cocoa powder

tsp baking soda

tsp salt

Preheat oven to 350 degrees.

In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.

Add eggs one at a time, mixing after each addition to incorporate.

Mix in oil and vanilla extract.

Combine flour, cocoa powder, baking soda, and salt in a bowl. Reduce speed of mixer.

In intervals, add flour mixture to wet mixture until all ingredients are incorporated.

Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out just barely clean.  Don’t overbake.

Remove brownies and cool on cooling rack.  Cut and serve.

Step by step guide on how to make a classic Bûche de Noël (Yule Log Cake). Delicious and spectacular as a Christmas treat! Easy to follow, detailed recipe with optional decoration techniques.INTERMEDIATE or ADVANCED - This cake can be decorated in several ways. Depending on how you choose to shape and decorate the cake, the required skill level is either intermediate or advanced. This recipe has overnight steps for several components (some optional). Read the recipe fully and plan ahead to make the cake version that you prefer. The prep/cook times do not include the optional steps.INTERMEDIATE - Chocolate swiss roll cake (single log), filled with chocolate whipped cream frosting and frosted with a whipped chocolate ganache. Decorated with simple herbs and powdered sugar.ADVANCED - Chocolate swiss roll cake with branches (two cake rolls), filled with chocolate whipped cream (or chocolate buttercream), and covered with chocolate ganache and tempered chocolate shards. Decorated with meringue mushrooms. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when available.

Buche de Noel (Yule Log Cake)

45 g warm clarified butter

vanilla

instant coffee powder

g AP flour (about 6 tbsp)

g dutch cocoa powder

½ tsp baking powder

eggs

egg egg

120 g white sugar (½ cup + 1 ½ tbsp)

salt

powdered gelatin (about 3 g)

½ tbsp water (22.5 mL)

heavy cream (360 mL (35% fat))

cocoa powder (¼ cup)

57 g confectioner's sugar (sifted, ½ cup)

240 g semisweet chocolate

heavy cream (1 cup / 240 mL)

¼ tsp fine sea salt

250 g semisweet chocolate (or milk chocolate)

chocolate

g caster sugar (about ½ cup)

⅛ tsp cream of tartar

Cocoa powder

Some melted chocolate

Prep and measure all the ingredients.

Make the chocolate swiss roll cake according to this recipe here. Follow that recipe until you have rolled up the warm cake, and it has cooled down to room temperature. You can let the cake cool down overnight.

When the cake has cooled down, you can proceed with the rest of the recipe with the rolled up cake.

Chocolate swiss rolls

Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.

After blooming, microwave the gelatin for 10 - 20 seconds, until it’s melted but NOT boiling.

Add about ½ - 1 tbsp of cream to the gelatin mix while stirring to slightly lower the temperature of the gelatin mixture.

Place the cream, cocoa powder, confectioner’s sugar, vanilla, and salt in a large mixer bowl. Whisk briefly to only combine the ingredients.

With the whisk attachment, increase the mixer speed to high, and add the gelatin mixture directly into the cream while the mixer is running.

Once the gelatin is added, reduce the mixer to a medium speed and whisk until you have soft peaks (thickened, but unable to hold a proper peak).

Next, either lower the mixer speed a little more, or manually whisk the whipped cream until it reaches mid peaks (thick mixture, and can hold somewhat of a peak, but the mixture isn’t dry).

The chocolate whipped filling is now ready - use immediately.

Chocolate whipped cream filling (make this when you’re ready to fill the swiss roll cake)

Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.

Heat the cream and salt in a saucepan over medium high heat, stirring occasionally.

Heat the cream until it starts to simmer. Do NOT let it boil.

When the cream is starting to simmer, pour it over the chocolate in the bowl. Cover the bowl for about 30 sec - 1 minute with the plate.

Whisk the chocolate and cream mixture with a whisk until the chocolate has melted and is emulsified to form a smooth ganache.

Let the ganache cool to about 70 - 72°F. Whisk regularly while the ganache is cooling, OR place a plastic wrap over the surface of the ganache (touching the surface) to prevent a skin from forming.

When the ganache has thickened a little after it has cooled, it&#039;s ready to be whipped.

Using a hand mixer or your stand mixer, whisk the ganache until it’s a shade lighter and looks a little fluffier (see photos in the post for reference). This will only take a few minutes depending on the speed of your mixer.

The whipped ganache is now ready to be used as frosting.

Whipped chocolate ganache (make this while the filled buche de noel cake is chilling in the fridge, or when you’re ready to frost the cake)

Carefully unroll the cooled swiss roll cake.

Spread an even layer of the chocolate whipped cream filling, leaving a ¾ inch - 1 inch border at the short end with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much.

Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose. Let the cake chill in the fridge for at least 2 hours.

While the cake is chilling in the fridge, you can prepare the whipped chocolate ganache (recipe above), or chocolate buttercream (recipe here).

Assembling the cake

Remove the cake from the fridge and place it on a parchment paper lined tray to frost it. Trim the edges with a sharp, warm knife.

OPTIONAL - If you’re making a branched yule log cake, cut the second swiss roll cake into two portions at an angle, and use the whipped chocolate ganache to attach one portion ('branch') to the main swiss roll cake. See pictures in the post for reference.

Coat the entire cake with a layer of the whipped ganache. Work quickly to prevent the ganache from setting too much.

Using either a spatula or a fork, create a tree bark-like texture on the cake. Optionally, you can coat/cover the ends of the cake with whipped ganache (as shown in the pictures in the post) to resemble a log.

Cover the cake and refrigerate until you’re ready to serve.

Ganache frosted yule log cake

You can use a branched yule log cake for this as well.

Apply a thin layer of the ganache on a section of the cake and attach the chocolate shards on top as shown in the pictures in the post. Repeat until the whole cake is covered.

Cover the cake (being careful not to damage the chocolate shards), and refrigerate until you’re ready to serve.

Chocolate shards yule log cake

You will need a long piece of parchment paper to spread the chocolate, and a clean kitchen thermometer.

Make sure all the bowls and spatulas are free of water, as any moisture will cause the chocolate to seize.

Divide the chocolate into two portions - 75% (in weight) in one portion, and the rest of the 25% in another portion.

Make sure both portions of chocolate are chopped into fairly small pieces, but especially make sure the 25% portion is cut even finer so it melts more easily.

Bring some water to a simmer in a saucepan (about 2 inches of water).

Place the 75% chocolate portion in a heat-proof bowl (glass or metal), and place it over the saucepan with simmering water. Stir to melt the chocolate, while making sure the mix doesn’t exceed 130°F (for dark chocolate) or 118°F (for milk chocolate).

Remove the chocolate from the heat, and stir for a couple of minutes to cool it down.

Add the chopped 25% portion and continue to stir and agitate the mix until the chocolate melts.

The chocolate should cool down to 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

If the chocolate is still too warm after it has melted, add a little more chopped chocolate and stir to melt it in and cool down the mix further. Repeat until the chocolate has cooled down to the right temperature.

The melted chocolate should have thickened by the time it&#039;s at the right temperature and is tempered, i.e. 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

Pour the tempered chocolate onto the parchment paper, and spread it as evenly as possible with an offset spatula, in a thin layer, on the parchment paper.

Once the chocolate is spread, start rolling up the parchment paper before the chocolate starts to set.

Allow the chocolate to set in the rolled up parchment paper (either a few hours at room temperature or a couple of hours in the fridge).

When the chocolate is completely set, carefully unroll the rolled up parchment paper, while making sure the chocolate shards are breaking in long, large pieces.

The chocolate shards are now ready. Store in an airtight container until needed.

Chocolate shards

Preheat oven to 200°F and line a half sheet baking tray with parchment paper. Set aside.

Place the egg whites in a clean, dry metal mixing bowl. Add the salt and cream of tartar.

Whisk on medium high speed until the egg whites become frothy and start to form soft peaks.

Add the sugar in a slow stream (or 1 spoon at a time) while whisking.

Whisk until all the sugar is dissolved, and you have a thick, glossy meringue that is at stiff peaks.

Place the meringue mixture in a piping bag, with a ½ inch round tip attached (or cut a similar sized hole).

Pipe the meringue on the baking sheets, in two types of shapes, as described below.

1 . Small, round mushroom caps, that are about 1 inch in diameter. Squeeze out a smooth blob of meringue until you get a rounded cap. Then stop squeezing, and in a circular motion, swirl the tip away from the meringue blob to create a smooth surface.

2 . Small mushroom stumps with pointed tips. Slowly pipe the meringue onto the baking tray, but pull the tip up as you go to create a tall “stem” (about 1 inch tall). Stop piping as you pull the tip away to create a pointed end.

Bake the piped meringue in the preheated oven for about 1 hour and 15 minutes, OR until the meringue pieces can be EASILY peeled off of the parchment paper. The length of time is very dependent on the oven, so check after about 60 - 70 minutes.

Once the meringue is baked, turn off the oven, and let the meringue cool down in the oven with the oven door ajar.

When they have cooled down completely, transfer them to an airtight container until needed.

Meringue mushrooms

Using a toothpick, poke holes at the bottom of the mushroom caps.

Spread a very thin layer of melted chocolate on the bottom of the mushroom caps.

Dip the pointed end of a mushroom stem in melted chocolate, and attach it to the bottom of the mushroom cap, slightly pushing it against the hole you made with the toothpick. Place this on a tray and allow the chocolate to set.

Once the chocolate is set, dust the meringue mushrooms with cocoa powder to make them look more realistic.

To assemble (do this just before you attach the meringue mushrooms on the cake for decoration)

Attach these JUST before you serve, as the meringue will get soft quickly when exposed.

If you already have chocolate shards on your cake, then use melted chocolate to stick the mushrooms onto the cake.

Or use whipped chocolate ganache to stick them onto the cake, if your cake is simply covered with ganache.

Serve with a dusting of confectioner&#039;s sugar on top.

Attaching them to the cake

Here's what you need: sweetened condensed milk, butter, cocoa powder, chocolate sprinkle

3 Ingredient Brazilian Truffles Recipe by Tasty

sweetened condensed milk

chocolate sprinkle, to decorate

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Put a pot on a medium low heat and melt the butter with the condensed milk.

Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.

It’s done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.

Spread the mixture onto a buttered plate and refrigerate for 2 hours.

When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).

https://vid.tasty.co/output/55255/mp4_640x640/1507295832

These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.INTERMEDIATE - This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting.  US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.

Chocolate Marshmallows Recipe

confectioner's sugar

gelatin powder (9 tsp OR 3 ¾ gelatin packets)

120 mL water (½ cup)

g dutch cocoa powder (about ⅓ cup)

80 mL boiling water (⅓ cup)

tbsp vanilla extract

instant coffee granules (optional)

450 g white sugar (2 ¼ cups)

golden syrup or corn syrup (⅓ cup)

60 mL water (¼ cup)

¼ tsp sea salt (I prefer to use ½ tsp)

Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.

Whisk the confectioner&#039;s sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.

Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you&#039;ll be using these later.

Prep the pan and mallow mix

Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.

Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.

Bloom the gelatin

Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.

Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.

Make the cocoa powder paste

Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.

Gently stir to saturate all of the sugar with the water, or make an “x” in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.

Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.

Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.

Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 245 - 247°F with a candy thermometer.

Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.

Make the sugar syrup

Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.

Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.

Increase the speed to medium - medium high and mix for about 3 - 4 minutes.

Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.

The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.

At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it’s being mixed, and the bowl should still feel a little warm.

When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.

Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.

With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.

Allow the marshmallow to cure (at room temperature) for at least 6 hours.

Making the chocolate marshmallow mix

Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it’s easier to cut it.

Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.

Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.

Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.

Cutting the marshmallows

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