Chocolate

Chocolate

Vegan Coconut-Chocolate Mousse

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Vegan Coconut-Chocolate Mousse

CHRISTINA LIVA

Vegan Coconut-Chocolate Mousse

  • TOTAL TIME:
  • SERVINGS: 2

Made with fewer than five ingredients and taking just minutes to make, this healthy mousse is a game-changer. Sure, it's dairy-free, paleo-friendly and vegan, but this mousse's greatest asset is taste and texture. Easily adaptable using whatever ingredients you have on hand — substitute the maple syrup with an equal amount of raw honey, add a pinch of cinnamon instead of the cardamom, or top with any nut, fruit or chocolate — this is a great pantry recipe to have in your back pocket.

  1. One 14-ounce can unsweetened coconut milk, refrigerated overnight

  2. 1 tablespoon maple syrup

  3. 3 tablespoons raw cacao powder

  4. Pinch of cardamom

  5. Cacao nibs, desiccated coconut and sea salt, to garnish

  1. Open the can of coconut milk and scoop the hardened cream from the top into a large mixing bowl. Add the maple syrup. Using a hand mixer, mix until smooth and creamy, about 2 minutes. Fold in the cacao and cardamom and beat again until smooth, about 30 seconds. Spoon into cups or bowls and top with cacao nibs, coconut and sea salt. Serve immediately.

Dark Chocolate Fudge with Candied Ginger and Pistachios

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Dark Chocolate Fudge with Candied Ginger and Pistachios

© Abby Hocking

Dark Chocolate Fudge with Candied Ginger and Pistachios

  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: About 5 dozen squares

Melting chocolate in the microwave makes the process really easy and quick—no double boiler, no water bath necessary. To prepare this festive fudge, just stir a few flavorings into the melted-chocolate base. We add pistachios, dried cherries and candied ginger but white chocolate chips, dried apricots or chopped walnuts would give it the proper crunch and sweet-tangy notes, too.

Slideshow: More Dark Chocolate Recipes

  1. Nonstick cooking spray

  2. 12 ounces bittersweet chocolate, finely chopped

  3. One 14-ounce can sweetened condensed milk

  4. 2 tablespoons unsweetened cocoa powder

  5. 2 teaspoons kosher salt

  6. 1 teaspoon Cointreau

  7. 2/3 cup chopped pistachios

  8. 1/2 cup dried cherries

  9. 1/4 cup minced candied ginger

  10. Turbinado sugar, for sprinkling

  11. Flaky sea salt, for sprinkling

  1. Lightly coat a 9-inch square baking dish with nonstick cooking spray and line with parchment paper, leaving a 1-inch overhang on 2 sides.

  2. In a medium microwave-safe bowl, microwave the chocolate in 30-second bursts for about 1 1/2 minutes, until melted. Using a rubber spatula, stir in the condensed milk, cocoa powder, kosher salt and Cointreau until combined. Microwave for 1 minute, until the fudge loosens slightly. Stir in the pistachios, cherries and ginger until just combined. Scrape the fudge into the prepared pan, smoothing the top with a spatula. Refrigerate until firm, about 45 minutes.

  3. Using the parchment overhang, lift the fudge out of the baking dish and transfer to a cutting board. Sprinkle the top with turbinado sugar and flaky salt, cut into 1-inch squares and serve.

Make Ahead
The fudge can be stored in an airtight container for up to 1 week.

Ricotta Spread with Olive Oil and Dark Chocolate

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Ricotta Spread with Olive Oil and Dark Chocolate

© Abby Hocking

Ricotta Spread with Olive Oil and Dark Chocolate

  • TOTAL TIME:
  • SERVINGS: 6 to 8

“This recipe is perfect for cheese and chocolate lovers.,” says Vosges Chocolate founder Katrina Markoff. “Crumbled Reishi Mushroom & Walnut Super Dark Chocolate Bar atop ricotta cheese...mmm. It takes just minutes to make for a satisfying snack or as an hors d'oeuvre, served with black pepper crackers and fresh or dried fruit.”

  1. 2 cups fresh ricotta cheese

  2. Pink salt

  3. Freshly ground white pepper

  4. 3 tablespoons extra-virgin olive oil

  5. One 1 1/2 ounce smoked salt chocolate bar, preferably Vosges®, chopped

  1. Spread the ricotta in a small serving dish. Season with pink salt and white pepper and drizzle with the olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers. 

Serve With

You can also serve this Ricotta with a hors d'oeuvre plate. I included nuts, cherries, a few other cheeses and some black pepper crackers.

Coconut Rocher

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Coconut Rocher

Coconut Rocher

  • ACTIVE: 25 MIN
  • TOTAL TIME:

Master chocolatier Jacques Torres makes these super-simple, two-ingredient chocolate treats around the holidays. They would also be fantastic with roasted slivered almonds folded into the mixture.

  1. 1 1/2 cups white chocolate chips

  2. 3/4 cup unsweetened coconut flakes

  1. Line a rimmed baking sheet with parchment paper. In a large microwave-safe bowl, heat the white chocolate at high power in 30-second increments until nearly melted, about 2 minutes; stir until smooth. Let cool slightly. Fold in the coconut flakes.

  2. Roll 1 teaspoonful of the mixture in your hands to form a tight ball. Transfer to the prepared baking sheet and repeat with the remaining mixture. Transfer to the refrigerator and chill until firm, about 15 minutes.

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.