Had the Mocha Chiller at Dazbog's today... and you know what, It was REALLY good! It was the first time I'd tried anything from the local coffee shop (I usually get Starbucks), but I think this was much better! For those who like coffee and chocolate and are in the Denver area: You've gotta try this one.
Total Calories 243 kcal
Calories from Fat (italics if estimated) 30.4 kcal
Calories from Carbohydrate (estimated) 176 kcal
Calories from Protein (estimated)
I'm, uh, going to go back... y'know just to make sure it wasn't a fluke. ^_~
DAZBOG: Bold Russian Coffee!
This recipe is a total fluke and a little odd, but the half hour pause which I'm nervous to take out was because I had to go to the shops and buy eggs half way through making them. Here goes: 1 large orange
250 gr butter
250 gr sugar
200 gr flour
4 tbsp chocolate drinking powder (nesquik or other)
200 gr bar of dark chocolate, broken into bits
Purée the orange and sieve, although I didn't, I just picked out the seeds. Then in a bowl or a blender, with the orange juice/pulp add the butter, sugar, flour, drinking chocolate and the dark chocolate. Mix thoroughly and leave for 30 mins at least. It doesn't have to be in the refrigerator, just let it sit for 30 mins. Preheat the oven to 175ºC/345ºF. Then add all the eggs and mix once more really thoroughly, making sure all the flour and mixture from the sides are mixed in. Butter and prepare a muffin tin. This mixture makes about 12 muffins, but since I only have a 6 muffins tin I halved the mixture and baked them in two halves. About 20-30 mins in my old oven which is on it's last legs, so try checking them after about 15 mins. They'll be ready when the knife or cocktail stick is clean, or with no wet mixture but a few crumbs. Allow them to cool in the tin till the tin is almost completely cool and take them out. Enjoy!
I saw this and thought I'd died and gone to chocoholic's heaven! I'm sure everyone can get Reese's Peanut Butter Cups whenever they long for them. Then I thought, yes, but you could make mega sized of these... mwahahahahahaha! God bless Nigella Lawson
For the base
50g/2oz soft dark brown sugar
200g/7oz icing sugar
50g/2oz butter, softened
200g/7oz smooth peanut butter (not wholenut)
For the topping
200g/7oz milk chocolate
100g/3½oz dark chocolate
gold buttons and edible gold stars to decorate, or other decorations of your choice
1. For the base, place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4.5cm/1¾in in diameter).
3. Use one teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
4. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring.
5. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
6. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about half an hour.
7. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.
I thought I would post recipes once in a while that were easy but could satisfy our craving for chocolate - this sounds pretty tasty.
13 ounces bitter or semisweet chocolate
2 tablespoons unsalted butter
2 large egg yolks
1 1/2 cups heavy cream
2 tablespoons superfine sugar
1 teaspoon vanilla extract
In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.
Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Prep Time: 15 minutes
Yield: 8 to 10 servings
Courtesy of Food TV : Easy Entertaining with Michael Chiarello
come to belgium and eat chocolate
175 grs self raising or all purpose flour
125 grs unsalted butter
125 grs sugar
3 tbsp cocoa or drinking chocolate powder
3 300g bar white chocolate
300g dark chocolate
Preheat oven 180ºC, prepare a six cup muffin tin. Chop the dark chocolate bar and one of the white chocolate bars. In a food processor, put all the ingredients, except the two unchopped white chocolate bars. Combine, Portion into the muffin tin so they're two thirds full. Bake in the oven for 15 to 20 minutes or till cooked in the center, pierce with knife to check if they're firm. When they've baked and are cool, melt the two remaining white chocolate bars over a pan of hot water. Carefully, stirring constantly and removing the pan from the heat the moment it's melted completely. Whilst still melted dip the tops of the muffins in the white chocolate, and leave for the chocolate to set.
as I was trying to find a picture for our chocolate group i ran across this...
link to a chocolate lovers dream & links to more chocolate