Chocolate Souffle for Two

Souffles are usually thought to be very difficult things to master.  This souffle is so easy and completely full proof!  It also makes a small batch so you don't need to make such a huge amount!

Ingredients:
3 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
3 ounces bittersweet chocolate
1/2 teaspoon vanilla extract
2 large egg whites
2 large egg yolks
2 tablespoons granulated sugar
pinch of salt
pinch of cream of tartar

Directions:
Preheat oven to 375 degrees.  Using 1 tablespoon of butter, grease two 8 ounce ramekins.  I didn't have 8-ounce ramekins so I used one 16 ounce ramekin.  Either works fine.  Coat the ramekins with cocoa powder and tap the excess out.

In a large microwave safe bowl, microwave the chocolate and 2 tablespoons of butter in 30 second bursts, stirring in between each burst.  Continue microwaving until melted and smooth.  Stir in the vanilla.

Separate the eggs next.  Do this by cracking your egg and putting the yolks into each half of the egg shell while the whites drip into a bowl below.  Then put your yolks into the mixture that was just microwaved.

In a clean bowl, use an electric mixer to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form.  Gently fold the egg white mixture into the chocolate mixture.  Do not mix roughly as you will deflate the egg whites.  Spoon into the ramekins.  You can cover this with plastic and store in the refrigerator for up to 1 day.

Bake for 20 minutes or 30 if using the 16 ounce ramekin.  If coming directly from the refrigerator bake for 5 minutes more than the usual time.

Serve and enjoy!

*Justine's Tip*- When baking try to leave the oven door as closed as possible.  Opening it up a lot releases a lot of heat which will make your baked good cook unevenly. Pin It Now!

Chocolate Lava Cakes

Chocolate Lava Cakes

Serves 4 (I doubled the recipe when I made it to make 8)

Ingredients:

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter and flour for muffin tins

Directions:

Preheat oven to 350°F

Melt chocolate in the microwave in 30 second intervals for about 1-1/2 minutes. When melted, stir in the butter until it melts.

In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour. Butter and flour 4 regular sized muffin tins and pour in ¼ cup of chocolate batter.

Cook for about 10 minutes.

Let cool for about 15 minutes.  Run your knife around the outside to loosten the edges.  Then turn them out onto a dish.  Warm them for 15 seconds before serving if not serving immediately after baking.  Enjoy!

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Pecan Shortbread

Ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup plus 2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

1 cup (2 sticks) unsalted butter, room temperature, cut into chunks

1 teaspoon water

1/2 cup chocolate chips

1/2 cup chopped pecans

Directions:

Preheat the oven to 375 degrees.

Add the flour, salt, and powdered sugar to a bowl and stir with a fork. Add in the vanilla, the butter and the 1 teaspoon of water. Using the fork or yours hands, mix the dough together just until a dough is formed. Add the chopped pecans and mix. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.


Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. 

In the microwave melt the chocolate chips.  I do about 30 second intervals, stirring in between.  Usually it takes 1-1/2 minutes.  Then dip half of the cookie into the chocolate and place on a parchment lined baking sheet.  Put in the fridge for about 30 minutes just so the chocolate can harden.  Enjoy!

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Mocha Fudge Brownies

Ingredients:

1 ounce semi-sweet chocolate

¾ cup sugar

1 stick butter, softened

2 eggs

2 teaspoons instant espresso powder

1 teaspoon vanilla

½ cup all purpose flour

½ cup chopped toasted almonds

1 cup milk chocolate chips, divided

1 cup heath chips or toffee chips

Directions:

Preheat oven to 350 degrees.  Grease an 8 inch baking pan. 

Melt semi sweet chocolate in top of double boiler or in the microwave.  In the microwave, put it in intervals of 30 seconds to be sure not to burn.  After each 30 seconds stir the chocolate for another 30 seconds. 

Beat sugar and butter in bowl and beat with an electric mixer.  Add eggs and beat until light and fluffy.  Add melted chocolate, espresso powder, vanilla and beat until well blended.  Stir in flour, almonds, ½ cup chocolate chips, and heath chips.  Spread the batter evenly into the greased pan.

Bake 25 minutes or until just firm.  Sprinkle with remaining ½ cup of chocolate chips. Let stand until chips melt.  Then spread it evenly over the brownies.  Cut into squares and cool completely. Enjoy!

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Chocolate Mousse Cake

I made this cake for my mom's birthday and it was such a big hit!

Cake:
Ingredients:

2/3 cup butter, softened

1-2/3 cups sugar

3 eggs

2 cups all-purpose flour

2/3 cup baking cocoa

1-1/4 teaspoons baking soda

1 teaspoon salt

1-1/3 cups milk

Directions:

Preheath oven to 350 degrees.

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.

Pour batter into 2 greased 9 inch round baking pans. Bake for 35-40 minutes or until cake tests done.

Chocolate Mousse:
Ingredients:

3 oz unsweetened chocolate
1/3 c. water
3/4 c. sugar
1/8 tsp. salt
3 egg yolks
1 tsp. vanilla

2 c. heavy cream

 

Directions:

In saucepan, place chocolate and water. Stir over low heat until blended. Add sugar and salt. Simmer 3 minutes, stirring constantly. Remove from heat. In a bowl, beat egg yolks; stir in the chocolate mixture (stir constantly). Add vanilla and cool to room temperature. Beat heavy cream in a large bowl. With rubber spatula, fold in chocolate mixture gently. Chill while cake finishes baking.

 

Chocolate Frosting:

Ingredients:

2 3/4 cups confectioners' sugar

     6 tablespoons unsweetened cocoa powder

     6 tablespoons butter

     5 tablespoons evaporated milk

     1 teaspoon vanilla extract

Directions:

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Once cake has cooled completely, put one layer on a cake plate.  Fill with the chocolate mousse.  Then put the other layer on top and frost with the chocolate frosting. Refrigerate for a half hour.  Enjoy!

 

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Chocolate Peanut Butter Cookies

Ingredients:

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

a few tablespoons of extra white sugar

48 hersheys kisses

Directions:

Preheat oven to 375 degrees. Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Then take the balls and roll in the white sugar and put on the tray.  Bake for 10 minutes.  As soon as they come out of the oven, press a chocolate kiss right in the middle.  Enjoy!

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Chocolate Walnut Fudge

Here is a great gift to give to people during the holidays or to serve on your holiday table! It is so easy to make and absolutely delicious!

Ingredients:

1/2 cup butter

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

2 cups white sugar

1 (5 ounce) can evaporated milk

10 large marshmallows

1 cup chopped walnuts

Directions:

Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm. Cut into squares and enjoy!

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Chocolate White Chocolate Chip Cookies

Ingredients:
2 sticks butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2/3 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
12 oz white chocolate chips

Directions:
Preheat oven to 350 degrees. 

In a large bowl beat the butter and the two sugars together until creamy.  Then add in the vanilla and one egg at a time, beating in between additions.  Then add the cocoa powder and beat until combined.  Add the flour, 1 cup at a time mixing in between.  Then add the baking soda and salt and mix again.  Finally add the white chocolate chips and stir until combined.

Scoop cookies onto a cookie sheet, about 1 inch apart.  Bake in the oven for 15 minutes.  After they are baked allow them to cool for 5-10 minutes.  Remove the the cookie sheet and serve. Enjoy!

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Chocolate Chip Cookie Dough Truffles

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate chips

Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated.

Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper or foil. Place sheets in freezer and let chill for 30 minutes.

Melt dark chocolate chips in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to lined baking sheets. Chill until set.

 Serve and enjoy!

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