Chocolate

Chocolate

Watch Us Trick People Into Eating Chocolate-Covered Brussels Sprouts


The phrase “trick or treat” is really just code for “give me candy.” All the emphasis is on the treat, with almost no attention paid to the more entertaining half of the saying. Food & Wine’s Justin Chapple decided to do something about that in the first ever edition of Mad Genius Pranks. He dressed up some Brussels sprouts as chocolate truffles and wandered around the office feeding them to unsuspecting candy lovers. The results… well, you can see for yourself.  


Armagnac 
Chocolate Truffles


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Armagnac 
Chocolate Truffles


© Marcus Nilsson

Armagnac 
Chocolate Truffles


  • ACTIVE: 1 HR 15 MIN
  • TOTAL TIME:
  • SERVINGS: 50

Pastry expert Dominique Ansel takes the extra step to greatness: His Armagnac-spiked truffles are dipped in melted chocolate before being dusted with cocoa powder. The crunchy outer shell and tender ganache inside are an irresistible matchup.

GANACHE


  1. 1 cup heavy cream


  2. 1/2 cup sugar


  3. 9 ounces dark chocolate 
(66% cacao), preferably Valrhona Caraïbe, finely chopped


  4. 2 teaspoon Armagnac or Cognac


COATING

  1. 12 ounces dark chocolate 
(66% cacao), preferably Valrhona Caraïbe, finely chopped 


  2. 1/2 cup unsweetened cocoa powder


  1. Make the ganache In a small saucepan, bring the heavy cream and sugar just to a boil, stirring to dissolve the sugar. In a heatproof medium bowl, pour the hot cream over the chopped chocolate. Let stand for 2 minutes, then add the Armagnac and whisk until smooth. Press a piece of plastic directly onto the surface of the ganache and refrigerate until firm, at least 4 hours. 


  2. Scoop 2-teaspoon-size mounds of the ganache onto a parchment paper–lined baking sheet. Refrigerate the mounds until firm, about 30 minutes. 


  3. Using your hands, roll each mound of ganache into a ball. Refrigerate the balls until very firm, about 1 hour. 


  4. Make the coating In a microwave-safe medium bowl, heat the chocolate at high power in 20-second intervals, until nearly melted; stir between intervals. Let stand for 1 minute, then stir until smooth. Let cool slightly. 


  5. Put the cocoa powder in a medium bowl. Using a fork, dip each ganache ball in the melted chocolate, letting the excess drip back into the bowl, then coat in the cocoa powder and return to the baking sheet. Refrigerate the truffles for 
2 hours before serving. 


Make Ahead
The coated truffles can be refrigerated in an airtight container for up to 3 days.

Sesame-Matcha Bark


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Sesame-Matcha Bark


© Christina Holmes

Sesame-Matcha Bark


  • ACTIVE: 10 MIN
  • TOTAL TIME:
  • SERVINGS: One 9-by-13-inch sheet


This striking chocolate bark swirled with matcha white chocolate is the perfect DIY gift. And feel free to mix it up with the toppings: In place of sesame seeds, for instance, you could sprinkle with sweetened crumbled nori, flaky sea salt or roasted salted pistachios. 

  1. 1 1/2 teaspoon vegetable oil, plus more for greasing


  2. One 12-ounce bag bittersweet chocolate chips (2 cups)


  3. 1 tablespoon matcha powder


  4. Two 12-ounce bags white chocolate chips (4 cups)


  5. 1 teaspoon black sesame seeds


  1.  Lightly grease a 9-by-13-inch baking pan and line with parchment paper, leaving a 1-inch overhang. In a medium bowl, microwave 1 1/2 cups of the bittersweet chocolate chips 
in 30-second bursts until just melted; stir until smooth. 
Stir in the remaining 1/2 cup of bittersweet chocolate until melted. Spread in an even layer in the prepared baking pan.


  2. In a small bowl, whisk the matcha powder with the 
1 1/2 teaspoons of oil. In a large bowl, microwave 3 1/2 cups of the white chocolate chips in 30-second bursts until just melted; stir until smooth. 
Stir in the remaining ½ cup of white chocolate until melted.


  3. Mix 1/2 cup of the melted white chocolate with the matcha until no streaks remain. Scatter large spoonfuls of the matcha chocolate and the white chocolate over the dark chocolate layer and, working quickly, use a small spatula to decoratively swirl the matcha chocolate with the white chocolate. Sprinkle with the sesame seeds. Let stand at room temperature until firm, 2 hours. Remove the bark from the pan, cut into pieces and serve. 

Make Ahead
The bark can be stored in an airtight container at room temperature for 4 days or refrigerated for 2 weeks.

Ludo Lefebvre's Chocolate Mousse

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Chocolate Mousse

Ludo Lefebvre's Chocolate Mousse

  • SERVINGS: 4

Ludo Lefebvre's light and airy chocolate mousse comes together with just six ingredients. Serve with strawberries for an extra sweet touch.

For a step-by-step demonstration on how to make this recipe, see this video.

  1. 188 grams 70% dark chocolate

  2. 94 grams butter

  3. 6 egg yolks

  4. 6 egg whites

  5. 50 grams sugar (for the yolks)

  6. 44 grams sugar (for the whites)

  7. 250 grams sweet strawberries

  1. Melt chocolate with butter over a bain marie and mix very well until incorporated.

  2. Whip yolks with 50 grams sugar until ribbon stage pale yellow, and set a side.

  3. Whip whites with sugar 44 grams until soft peaks. Fold yolk mixture with chocolate until incorporated with a spatula gently.

  4. Then fold whites to chocolate mixture. Start with a small amount of whites. Use a whisk to fold into the chocolate gently folding from bottom of the bowl to the top until incorporated.

  5. Ladle the mousse into 4 8-ounce ramekins or one big sharing bowl.

  6. Let mixture set for 4 hours to set in refrigerator before serving with strawberries.

Chocolate-Tahini Fudge

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Chocolate Tahini Fudge

© John Kernick

Chocolate-Tahini Fudge

  • TOTAL TIME:
  • SERVINGS: Makes about 80 pieces

Spoke Wine Bar in Somerville, Massachusetts, serves fantastic food in addition to great wine and awesome cocktails. At the end of the meal, they pass around tiny squares of this luscious chocolate-and-sesame fudge.

Ingredients

  1. 3/4 cup whole milk

  2. 6 tablespoons unsalted butter

  3. 3 cups sugar

  4. 12 ounces dark chocolate (70%), finely chopped

  5. 1/4 cup tahini

  6. 2 tablespoons toasted sesame oil

  7. 1 tablespoon hot water (optional)

  8. 2 cups Marshmallow Fluff (8 ounces)

  9. 1 1/2 teaspoons pure vanilla extract

  10. 2 tablespoons lightly toasted sesame seeds

  11. Flaky sea salt

  1. Line a 9-inch-square baking pan with parchment paper. In a medium saucepan, combine the milk and butter and cook over moderate heat until the milk is hot and the butter is melted. Whisk in the sugar and cook, stirring occasionally, until the mixture reaches 240°, about 5 minutes.
  2. Remove the saucepan from the heat. Add the chocolate, tahini and sesame oil and stir until the chocolate is completely melted. If the mixture separates, whisk in the hot water until it is smooth again. Add the Fluff and vanilla and stir vigorously until the Fluff is completely incorporated.
  3. Scrape the fudge into the prepared pan and smooth the surface. Sprinkle with the toasted sesame seeds and let cool, then refrigerate until cold, about 2 hours.
  4. Cut the fudge into 1-inch squares and sprinkle with sea salt.
Make Ahead
The fudge can be stored in an airtight container for up to 1 week.

Chocolate Fudge

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Chocolate fudge

© Abby Hocking

Chocolate Fudge

  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: Makes sixty-four 1-inch pieces

Bittersweet chocolate and unsweetened cocoa powder give this simple fudge an almost brownie-like flavor. Kosher salt stirred into the fudge keeps our version from being too sweet, while the flaky sea salt sprinkled on top lends a welcome crunch.

Ingredients

  1. 1 teaspoon unsalted butter, softened

  2. 1 pound 2 ounces bittersweet chocolate, coarsely chopped, or 3 cups bittersweet chocolate chips

  3. One 14-ounce can sweetened condensed milk

  4. 1 tablespoon unsweetened cocoa powder

  5. 2 teaspoons pure vanilla extract

  6. 1 teaspoon kosher salt

  7. Flaky sea salt, for sprinkling

  1. Line an 8-inch square baking dish with foil, leaving 2 inches of overhang on 2 sides. Grease the foil with the softened butter.

  2. In a medium heatproof bowl, combine the chopped chocolate with the sweetened condensed milk, cocoa, vanilla and kosher salt and place over—not in—a pot of simmering water. Cook, stirring occasionally, until the chocolate is completely melted and the mixture is smooth, about 15 minutes.

  3. Scrape the fudge into the prepared pan and smooth the surface with a spatula. Sprinkle flaky salt over the surface while the fudge is still warm, so it adheres. Refrigerate the fudge until firm, about 2 hours.

  4. Using the foil, lift the fudge out of the pan and cut it into sixty-four 1-inch squares.

Make Ahead
Cut or uncut, the fudge can be stored in an airtight container for 5 days.

Dark Chocolate Fondue

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Chocolate Fondue

© Evi Abeler

Dark Chocolate Fondue

  • ACTIVE: 10 MIN
  • TOTAL TIME:
  • SERVINGS: Makes 3 cups

Chocolate fondue does not have to wait until dessert. You can start your day with a decadent chocolate fondue breakfast. Dip a chunk of artisanal bread for an instant pain au chocolat.

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Ingredients

  1. 2 cups heavy whipping cream

  2. 1 tablespoon vanilla extract

  3. 1/2 teaspoon kosher salt

  4. 1 cup (8 ounces) 60% cacao bittersweet chocolate chips

  5. 3/4 cup (6 ounces) semisweet chocolate chips

  6. 1 tablespoon brandy or liqueur of your choice

  7. Assorted fruit and bread for dipping

  1. In a medium saucepan, combine the cream, vanilla extract and salt. Heat over medium heat until the mixture barely simmers.

  2. Remove from the heat and stir in the chocolates and brandy until completely melted and smooth.

  3. Transfer to the fondue pot or a chafing dish that is on low heat. Stir the mixture occasionally.

  4. Using skewers dip pieces of cake, bread or fruit into the melted chocolate sauce.

Notes

Try these variations:

Hazelnut Fondue
Add 1/2 cup chopped hazelnuts to the fondue. Replace brandy with hazelnut liqueur.

White Chocolate Fondue
Remove the salt from the recipe and replace chocolate chips with 2 cups white chocolate chips. 

Hazelnut Chocolate Bars

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Hazelnut Chocolate Bars

  • ACTIVE: 25 MIN
  • TOTAL TIME:
  • SERVINGS: 12

These supersimple little nutty homemade candy bars from blogger Molly Yeh are satisfyingly chewy and sweet. They come together quickly in a food processor.

  1. 2 cups peeled toasted hazelnuts

  2. 1 cup confectioners’ sugar

  3. 1 teaspoon pure vanilla extract

  4. 1/2 teaspoon pure almond extract

  5. 1/4 teaspoon kosher salt

  6. 1/2 cup light corn syrup

  7. 8 ounces dark chocolate, finely chopped

  8. Sprinkles, for garnish

  1. In a food processor, pulse the hazelnuts just until finely ground. Add the sugar, vanilla extract, almond extract and salt and pulse to combine. With the machine on, drizzle in the corn syrup and blend until the mixture comes together. Turn the mixture out onto a parchment paper–lined baking sheet and form into a 12-by-2-inch bar. Cut the bar crosswise into 12 equal pieces and freeze until firm, at least 15 minutes.
  2. In a microwave-safe medium bowl, melt the chocolate in 30-second intervals, stirring, until smooth. Let cool to room temperature.

  3. Using a fork, dip the hazelnut candy into the chocolate to evenly coat, letting the excess drip off. Arrange the bars on the baking sheet and top with sprinkles. Refrigerate until firm, at least 30 minutes. Serve cold.
Make Ahead
The bars can be refrigerated for 5 days.

Chocolate-Cookie Crunch Trifle

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Chocolate-Cookie Crunch Trifle

© Christina Holmes

Chocolate-Cookie Crunch Trifle

  • ACTIVE: 50 MIN
  • TOTAL TIME:
  • SERVINGS: 8

Any kind of cookie works as a layer in this decadent and super-chocolaty trifle from Washington, DC, pastry chef Tiffany MacIsaac.

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PUDDING

  1. 2 cups heavy cream

     

  2. 2 cups whole milk

     

  3. 1 cup granulated sugar

  4. 1/4 cup cornstarch

  5. 1/4 cup unsweetened cocoa powder

  6. 2 large eggs

  7. 6 ounce bittersweet chocolate, coarsely chopped (1 1/2 cups)

  8. 1 tablespoon unsalted butter

  9. 1/4 teaspoon kosher salt

WHIPPED CREAM


  1. 2 cups heavy cream, chilled

  2. 1/2  cup confectioners’ sugar

  3. 1 teaspoon pure vanilla extract

  4. Pinch of kosher salt

  5. 4 cups coarsely chopped crunchy cookies, such as Oreos, Thin Mints, shortbread, biscotti, Nutter Butters, Samoas 

  1. Make the Pudding In a medium saucepan, combine 1 3/4 cups of the heavy cream with the milk and granulated sugar and bring to a bare simmer over moderately low heat, stirring occasionally, about 
12 minutes. Meanwhile, sift the cornstarch and cocoa powder into a medium bowl, then whisk in the eggs and the remaining 1/4 cup of heavy cream to form a smooth paste. Gradually whisk 1 cup of the hot milk into the cornstarch mixture, then scrape the mixture into the saucepan and cook over moderately low heat, stirring constantly, until the pudding is thick enough to coat the back of a spoon, about 30 minutes.
  2. Put the chopped chocolate in a heatproof medium bowl and set a fine sieve over it. Strain the pudding over the chocolate and let stand for 3 minutes. Whisk until smooth, then whisk in the butter and salt. Press a sheet of plastic wrap directly on the surface of the pudding and refrigerate until chilled, about 
3 hours.

  3. Make the Whipped Cream In a medium bowl, using a hand mixer, beat the heavy cream with the confectioners’ sugar, vanilla and salt until firm, about 5 minutes. 

  4. In a 3-quart trifle bowl, make 4 layers each of the pudding, whipped cream and crushed cookies. Serve.
Make Ahead
The recipe can be prepared through Step 2 and refrigerated for up to 4 days.

Dark Chocolate Pudding

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Dark Chocolate Pudding by Spike Gjerde

© Fredrika Stjärne

Dark Chocolate Pudding

  • ACTIVE: 35 MIN
  • TOTAL TIME:
  • SERVINGS: 4

Since the pudding has so few ingredients, Spike Gjerde insists that they be of high quality: For the chocolate, Gjerde likes Mast Brothers Brooklyn Blend but says to use your favorite dark chocolate (about 70 percent or higher). For the cocoa powder, he prefers Valrhona.

Slideshow: More Pudding Recipes

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

Ingredients

  1. 2/3 cup sugar

  2. 1 1/2 teaspoons cornstarch

  3. 1 1/2 teaspoons unsweetened cocoa powder

  4. 1/2 teaspoon salt

  5. 4 ounces bittersweet chocolate, finely chopped (1 cup)

  6. 1 tablespoon unsalted butter

  7. 1 1/2 cups whole milk

  8. 1/2 cup heavy cream

  9. 3 large egg yolks

  10. Whipped cream, for serving

  1. In a medium bowl, whisk the sugar with the cornstarch, cocoa and salt. In a large bowl, combine the chocolate and butter.
  2. In a medium saucepan, heat the milk and cream over moderate heat just until bubbles form around the edge of the pan; remove from the heat. Whisk 1/2 cup of the hot milk into the sugar mixture, then whisk in the egg yolks and another 1/2 cup of the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until bubbles begin to form around the edge of the pan and a candy thermometer inserted in the pudding registers 165°, about 5 minutes.
  3. Strain the pudding into the bowl with the chocolate and butter and whisk until incorporated, about 2 minutes. Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 2 hours. Scoop into bowls and serve with whipped cream.
Make Ahead
The pudding can be refrigerated for up to 2 days.