Tag Archives: chocolate

Balsamic Chocolate Truffles

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The bottle of balsamic from House of Balsamic has been staring at me for months now. I knew that I needed to create something amazing with it, but I just was not sure what. When Krissy posted this truffle recipe, I knew it was that something amazing!

Balsamic Chocolate Truffles
adapted (just barely) from Krissy’s Creations

  • 81/2 ounces Dark Chocolate, Chopped
  • 1/4 cup Heavy Cream
  • 4 – 5 teaspoons Balsamic Vinegar
  • 1/3 cup Cocoa Powder

Place the chopped chocolate and heavy cream in a medium bowl.  Place the bowl over a pot of lightly simmering water and melt the chocolate, stirring occasionally. I had a really hard time with this, but eventually it worked! Pour the melted chocolate into a small, shallow bowl, and stir in the balsamic vinegar. Transfer the bowl of chocolate to the refrigerator to cool until it has hardened, about 1 hour.  Remove the chocolate from the refrigerator and let it sit at room temperature until it is easily moldable. Place the cocoa powder in a small bowl.  Using a cookie scoop, scoop rounds of the chocolate into the palm of your hands.  Roll the chocolate into a round ball.  Place the chocolate ball into the cocoa powder and roll it around to completely coat it.  Repeat with the remaining chocolate. These truffles keep best in a sealed container in a cool area.  If left at room temperature, the truffles could soften.  You can also keep them in the refrigerator and then allow them to sit at room temperature for about 1 hour before serving. Krissy got this recipe from Giada De Laurentiis on Food Network.

These truffles were amazing! I was a little bummed that I could not taste the balsamic that much, so I might add more next time. I want to make more truffles, any other flavor suggestions?

Andes Mint Cookie Recipe

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These cookies were a major hit on our Christmas cookie trays this year. I have to give some major thanks to my friend Krista for giving me this recipe. She gives out a huge stack of recipe cards to brides-to-be, and this is one of the recipes. I have gotten to know her after I was a bride, but she was nice enough to give me the word document to print out my own set! I have been meaning to make this for about a year, but I kept putting it off until Christmas cookie baking. I am so so glad that I made them. Enough with the chitter chatter, let’s see what this is all about…

Andes Mint Cookies

  • ¾ cup Butter
  • 1 ½ cup Brown sugar
  • 2 Tablespoons Water
  • 12 ounces Chocolate Chips (that’s one package, you can also substitute mint chocolate chips, if need be)
  • 2 Eggs
  • 2 ½ cups Flour
  • ½ teaspoons Salt
  • 1 ¼ teaspoons Baking Soda
  • 1 package Andes mints (more than you need, but you’ll have some to snack on later!)

Melt together butter, brown sugar, water and chocolate chips, let stand 10 minutes to cool. Add remaining ingredients to form dough. Chill for at least one hour. Line cookie sheet with parchment paper.  Scoop into balls (use a cookie scoop) and place onto parchment paper, making sure you leave room for the cookies to spread. Bake at 350 for 8-9 minutes.  Remove cookies from oven and place half of an Andes mint on top.  Allow it to melt and swirl it on top of the cookie.

These cookies are quite tasty. I highly recommend trying them out. These will definitely be made for my birthday this year!

Mocha Chip Cookies

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Want to hear a funny story? Let’s preface this with this fact: I’m not very good at math. So when I set out to make a bunch of cookies, I carefully figured out how to triple the recipe I had chosen. The goal: make 3 dozen cookies. While I nailed the math of tripling the various ingredients, I failed to notice that the original recipe yielded 2 dozen, meaning I had made dough enough for six dozen. Whoops!

Got dough?

They were still pretty tasty, though! Much credit goes to the lovely and fabulous Joy of Joy the Baker for this recipe. Hers is actually Cappuccino Cookies with white chocolate. I used regular chocolate chips instead, since it’s what I had on hand. Also, I feel like white chocolate is cheating because it’s not really chocolate. ;) So that’s the reason I chose to rename them mocha cookies.

Mocha Cookies
ever so slightly modified from Joy the Baker

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons instant espresso
  • 1 cup chocolate chips

Place racks in the center and upper third of the oven and line two baking sheets with parchment paper.  Set aside and we’ll preheat the oven after we chill the dough.

In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.

In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes.  Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough with plastic wrap and refrigerate for about 45 minutes.

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.

Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.

Enjoy!

Spiked Peppermint Mocha Recipe

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This recipe was originally from Godiva and called a Cafe Godiva (we had it at the Foodbuzz Festival), but I had to change it up so much that I am re-naming it. The original recipe called for Godiva liquor, and I just could not find it (okay so I only looked at 1 store), so I went with Cupcake Devil’s Food Vodka. Totally different, but chocolately booze nonetheless! This Spiked Peppermint Mocha recipe is more coffee-flavored than the original recipe, but packs quite a punch.

Spiked Peppermint Mocha

  • Peppermint Coffee (World Market has a tasty one, as does Godiva)
  • One shot Chocolate Vodka (or liquor)
  • One shot Milk (cream would work as well)
  • Whipped Cream
  • Chocolate Syrup
  • Crushed Peppermint Candies
  • Chocolate Shavings

Brew coffee. Pour vodka and milk into the mug. Fill to the top with coffee. Top with whipped cream, chocolate syrup, crushed peppermint and chocolate shavings. Enjoy — and try not too get too much whipped cream on your nose!

Matthew had the brilliant idea of adding the chocolate shavings to the top. He also thought his drink was a little… strong… so we stirred in extra chocolate shavings for him!

Mocha Hot Shot

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Be warned: there is a heaping dose of rambling introduction to go along with this recipe. I think it really adds a certain  je ne sais quoi…

Most weeks, we like to write posts ahead of time to keep ourselves sane and make sure our posts have had a second set of eyes look over them. This week hasn’t been one of those weeks for me. I waited until the last minute to get to my “sip” for our sips and sweets month of recipes. I had it all planned out, though. I was to make the hot chocolate shot I pinned a while back.

Let me paint a picture of my Wednesday night: I just got home from a long shopping trip that was mildly successful. I needed that shot ASAP. Even if it was just a Wednesday night. So I pulled together the ingredients and got to work, singing this (shots shots shots shots!).

Then I hit a snag with the ingredients. Butter, check. Ice cream, check. Chocolate, check. Where was the alcohol that I so desperately needed wanted? Scroll down the blog page — nothing. Then I scrolled up. I was reading a family food blog. (Que a DJ scratch, “Shots” song has been replaced with dead silence and me with a stank face.) This blog apparently thought it normal to put little bits of hot chocolate into shot glasses to serve to … children? I can see how an unknowing person might think little glasses are for little people, as in kids. As a child, my dad collected shot glasses and honest to goodness, I had no idea they were for alcohol. More like a Big Gulp for Barbie. But the majority of the population would agree that if you call something a shot, put it in a shot glass — it should have some alcohol in it.

Anyway, I’m using humor to mask my disappointment at my failed recipe and my failure to not adequately plan ahead. This recipe isn’t bad necessarily, but it wasn’t what I wanted to make. Next time, I’d probably just do a mix of Kahlua, vodka, cocoa powder and whipped cream.

Mocha Hot Shot
adapted from hot chocolate shot

  • 1 tablespoon butter
  • 1/2 cup java chip ice cream
  • 2 tablespoons brown sugar
  • 1 tablespoon cocoa powder
  • 1/2 cup water
  • 1/4 teaspoon instant espresso powder
  • 2 oz. vodka
  • 1/4 cup chocolate chips (optional)

On low heat, melt butter, ice cream, brown sugar, cocoa powder and instant espresso powder in a small saucepan and whisk until smooth. Add water — may need more or less depending on desired consistency — and vodka and whisk until smooth again. Melt chocolate ships in small shallow bowl and coat shot glass rim evenly. Pour mixture into the garnished shot glass. Makes 2-3 shots. Bottom’s up.

 

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