Chocolate Cake for Breakfast
New research says eating chocolate regularly can actually improve brain function…
Ultimate Confections in the News
Chocolate
Recipes
SNIBBLERS
1 C Butter
1 C Granulated Sugar
1 C Brown Sugar
2 Eggs
2 C Flour
1 t. salt
1 t. baking soda
1 t. baking soda
1 t. baking powder
1 C Oatmeal
1 C Rice Krispies
2-1/2 C Snibbles (Available from Ultimate Confections)
1 t. Vanilla
Sift flour, salt, baking soda, and baking powder together in a mixing bowl and set aside. Cream butter, sugar, brown sugar, and eggs. Add vanilla. Add dry ingredients. Put in oatmeal. Stir in rice krispies. Add snibble. Mix well. Drop by rounded tablespoons onto an ungreased cookie sheet. Space about 2 inches apart. Bake at 375 degrees for 10-12 minutes. Let cool one minute before removing from cookie sheet. Cool.
Prep time: 25 minutes
Freeze time: 4 hours
Servings: 4 to 6
6 oz. Bittersweet or semisweet chocolate, chopped
1 cup Whipping cream
1/4 cup Irish cream liqueur, coffee liqueur, amaretto, or milk
2 slightly beaten egg yolks
2 tablespoons sugar
Melted white and/or dark chocolate (Optional)
White chocolate shavings (Optional)
Line an 8 x 8 x 2-inch pan with plastic wrap, extending plastic wrap over edges of pan; set aside.
In a heavy medium saucepan melt chopped chocolate over very low heat, stirring constantly until chocolate begins to melt. Remove from heat; stir until smooth.
In a chilled mixing bowl combine the whipping cream and 1 tablespoon of the liqueur. Beat with an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate up to 2 hours.
In a heavy small saucepan stir together yolks, sugar, and remaining liqueur or milk. Cook over medium-low heat until thick (about 8 minutes), stirring frequently with a wire whisk. Remove from heat; pour into a medium bowl. Add melted chocolate, 2 tablespoons at a time, to hot yolk mixture, beating on medium speed until combined. Add 1/2 cup of whipped cream mixture; beat on low speed until smooth. Fold in remaining whipped cream. Spoon evenly into prepared pan. Cover; freeze about 4 hours or until firm.
Line a baking sheet with waxed paper. Invert frozen chocolate mixture onto baking sheet. Remove plastic. Using 1-, 2-, and 3-inch star-shaped cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts. Cover; return to freezer until serving time. To serve, if desired, drizzle plates with melted chocolate. Place frozen cutouts on chocolate drizzles and, if desired, sprinkle with white chocolate shavings.
CHOCOLATE HAZELNUT PIE
Prep time: 30 minutes
Bake time: 8 minutes
Chill time: several hours
3/4 C all-purpose flour
1/3 C very finely chopped hazelnuts (filberts)
3 Tbs brown sugar
1/3 C butter, melted
1 8-oz. Package cream cheese, softened
3/4 C semisweet chocolate pieces, melted and cooled
1/3 C granulated sugar
2 Tbs milk
1 C whipping cream
1 C frozen loose pack unsweetened red raspberries, thawed
1 Tbs light-colored corn syrup
1/4 C semisweet chocolate pieces
2 Tbs butter
In a small bowl combine flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Press evenly onto the bottom and the sides of a 9-inch pie plate. Bake in a 425 degree over for 8-10 minutes or until brown; cool.
For filling, in a large mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk. Beat with an electric mixer on medium speed until smooth. Wash beaters. In a chilled bowl beat whipping cream until soft peaks form (tips curl); fold into cream cheese mixture. Spread filling into cooled crust. Cover and chill several hours or overnight.
For sauce, in a blender container or food processor bowl combine raspberries and corn syrup. Cover and blend until nearly smooth. If desired, press sauce through a sieve to remove the seeds.
To serve, melt the 1/4 cup chocolate pieces and 2 tablespoons butter; drizzle over pie. Serve raspberry sauce with the pie.
Prep time: 35 minutes
Bake time: 45 minutes
Chill time: several hours
1 lb. Semisweet chocolate, cut up
1 lb. Butter
1 C whipping cream
1 C sugar
9 eggs
4 tsp vanilla
12 oz. Semisweet chocolate, cut up
1 oz. Milk chocolate, melted (optional)
Grease bottom and sides of a 10-inch springform pan; set aside. Line a baking sheet with foil; set aside. In a heavy large saucepan combine the 1 lb. Chocolate, the butter, 1 cup whipping cream, and sugar. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.
In a large bowl, whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on over rack.
Bake in a 350 degree oven for 45-50 minutes or until evenly puffed and a knife inserted near the center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill several hours or until firm. Set torte on a serving plate. Use a small metal spatula to loosen torte from the sides of pan; remove sides of pan.
In a small saucepan, heat the 1 cup whipping cream just to boiling. Place the 12 ounces chocolate in a medium bowl. Add hot whipping cream; stir until chocolate is melted. Cool to room temperature. Spread over top of torte, allowing some of the mixture to drizzle down sides. Cover and chill for several minutes or until set.
If desired, drizzle torte with melted milk chocolate. Let stand 30 minutes at room temperature before slicing.
Location
820 North 68th Street
Wauwatosa, WI
53213
(414) 778-0636 or
(888) 23-CANDY
Store Hours
(subject to change)
Monday through Thursday:
10 a.m. to 7 p.m.
Friday & Saturday:
10 a.m. to 8 p.m.
Sunday:
2 p.m. to 7 p.m.
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