Little Bites of Goodness: Part Two of Four. Chocolate Soup for Two. Valentine's day is exactly one month away and I'm elbow deep in chocolate recipes.
I've been searching for ideas and inspiration for sweet, edible tokens of affection. Recently while watching a food show on TV, I saw chocolate soup being served at a popular chocolate bar/buffet. Patrons were proclaiming their love (between slurps of soup) for the warm, velvety smoothness and rich chocolaty flavor. I got out a pen and paper and wrote: In my search I've found so many variations on chocolate soup, I didn't know which one to try!
I wanted to lighten the soup without compromising the richness or velvety texture. I used Ghiradelli semisweet baking chips, but the variations on this recipe are as numerous as there are varieties of chocolate. This dessert should be served warm. I think this would be an excellent Valentine's day dessert to share with someone special, even if that someone special is your Grandma. Chocolate Chai Cups and a Tutorial: How to Make Chocolate Vessels. I've been waxing philosophical chocoholical lately, as you can tell.
It may be cliché, and it may be expected, but when Valentine's day rolls around I'm in a complete chocolate state of mind. And why not? Chocolate supposedly mimics the feeling of falling in love via some crazy stimulant that gets released into our bloodstream after eating it. I always like to plan ahead and prepare early, but this recipe requires little of that. It's great for those of you who have little time to bake or fuss over a special occasion dessert. To prepare, you should have a few balloons blown up and resting on a clean surface. I used a small bag of Ghiradelli semi-sweet baking chips, melted in the microwave at 30 second intervals. Transfer chocolate to a small bowl. Allow to dry for approximately 20 minutes.
Now for the fun part. Occasionally you may experience a sticky balloon that doesn't want to let go of the chocolate. Now you can fill them with anything your heart desires. Until next time! Pumpkin Spice Ice Cream Sandwiches. Remember a few posts ago when Kate asked what your ultimate fall food was?
The one you just absolutely HAVE to make when the leaves start turning? The one that says, “Fall is here and I want to savor every second of it” ? Well this is mine. Pumpkin Pie Milkshake. Are you ready for a serious confession?
I don’t like pumpkin pie. That may come as a surprise since I’m obsessed with things like this and this and this. Also a surprise when considering that this time of year, I spend about 85% of my available brain power trying to discover new ways to incorporate pumpkin flavor into everyday foods. See, while there’s something about mushy orange pie that kick starts my gag reflex, there’s also something entirely intoxicating about the combination of warm spices like cinnamon, nutmeg, and cloves, all strung together with sweet brown sugar and delicate pumpkin in just about anything else. Bittersweet Chocolate Sherbet with Coconut Rum Sauce. This weekend I spent well over an hour scanning recipe books agonizing over whether I needed to consume something with excessive amounts of chocolate or coconut.
Both of these sweets are near and dear to my heart so this was not a decision to take lightly. Thankfully, the great dessert gods spotted my great indecision, took pity, and swooped down from their fluffy whipped cream heaven to bestow this bewitching recipe on me. Bittersweet chocolate sherbet with coconut rum sauce. The perfect solution to my problem. The sherbet is rich, so a little goes a long way. Bittersweet Chocolate Sherbet with Coconut Rum Sauce From Chocolate by Nick Malgieri Yields 6 servings or 1 1/2 pints Bittersweet Chocolate Sherbet 1/2 cup granulated sugar 2 cups water 1/2 cup light corn syrup 3 ounces unsweetened or bittersweet chocolate, finely chopped 2/3 cup cocoa powder In a large saucepan, bring the sugar, water, and light corn syrup to a boil.
Sift the cocoa powder through a fine strainer into a small bowl. Nutella Gelato with Biscuits & Caramel Corn. Before all the choices of easy bake cinnamon rolls lined shelves, I remember when my parents used to take pre-made buttermilk biscuit dough, dip it in melted butter and then dredge through a cinnamon and sugar mixture and bake them.
They were my favorite and we always got them on special holidays for breakfast like Thanksgiving and Christmas. The reason I came upon this dessert is I was craving these little cinnamon biscuits from my childhood and I was also trying to find a creative idea for a dessert on Oscar awards night. I broke out my Ciao Bella gelato cookbook and made some vanilla gelato and added 2 tsp of cinnamon. After that I made my favorite recipe for caramel corn. It's fast and easy. Then I went to work. Once the gelato was in the ice cream maker and almost finished freezing I decided to drizzle 5 tbsp of Nutella into it.
Caramel Corn 8 cups popped popcorn 3/4 packed brown sugar 1/3 cup unsalted butter 3 tbsp corn syrup 1/4 baking soda Place popped popcorn in a greased large bowl.