Bourbon-Brownie Petit Fours

Ingredients:

• 1/2  cup butter
• 3   ounces unsweetened chocolate, coarsely chopped
• 1/4  cup bourbon or milk
• 3   tablespoons instant coffee granules
• 1   cup sugar
• 2   eggs
• 1   teaspoon vanilla
• 3/4  cup all-purpose flour
• 1/4  teaspoon baking soda
• 1   recipe Milk Chocolate Frosting and Semisweet Chocolate Glaze

Milk Chocolate Frosting and Semisweet Chocolate Glaze

• 1   cup whipping cream
• 1  5 3/4 ounce package milk chocolate pieces
• 1  6  ounce package semisweet chocolate pieces or 1 cup bittersweet chocolate pieces

Directions:

1. In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.

2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. In a small bowl stir together bourbon and coffee granules; set aside.

3. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.

4. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared baking pan.

5. Bake for 30 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Cut off the edges of brownie; save for another use.

6. For petits fours, cut brownies into 1- to 1-1/2-inch squares. Coat petits fours with Semisweet Chocolate Glaze.

7. For Milk Chocolate Frosting, beat the reserved cooled milk chocolate mixture with an electric mixer about 30 seconds or until fluffy. Spoon frosting into a decorating bag fitted with a large star tip. Pipe large rosettes in the center of each petit four.

Milk Chocolate Frosting and Semisweet Chocolate Glaze

1. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. For Milk Chocolate Frosting, transfer 1/2 cup of the hot cream to a small bowl. Add milk chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cover loosely and chill for 1 to 2 hours. For Semisweet Chocolate Glaze, add semisweet chocolate pieces to the remaining hot cream in saucepan, stirring until smooth. Set aside. When ready to glaze petits fours, reheat Semisweet Chocolate Glaze over medium-low heat to reach pouring consistency, stirring constantly.

StorageTo Store:

Place petit fours in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw if frozen. Let refrigerated petit fours stand at room temperature for 15 minutes before serving.

Source: recipe.com

Chocolate Truffles

Use your food processor to mix these decadent chocolate candies. They're made with three kinds of chocolate--semisweet, bittersweet, and unsweetened--and dusted with cocoa powder.

Ingredients:

• 2/3  cup heavy cream
• 3   tablespoons almond-flavored liqueur (such as Amaretto) or your favorite flavor
• 6   ounces semisweet chocolate
• 6   ounces bittersweet chocolate
• 2   ounces unsweetened chocolate
• 2/3  cup confectioners sugar
• 3   tablespoons unsweetened cocoa powder

Directions:

1. Line an 8-inch square baking pan with nonstick foil, leaving a small overhang on two sides. Line a large baking sheet with waxed paper. Heat cream and liqueur in a small saucepan just to simmer.

2. Process chocolates and confectioners sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream-liqueur mixture in steady stream. Process until smooth. Scrape into foil-lined pan. Refrigerate just until thick enough to hold shape, 1 to 1-1/2 hours.

3. Lift chocolate from pan using foil. Cut chocolate into 36 pieces. With hands, quickly shape into balls. Place on waxed-paper-lined baking sheet. Refrigerate 15 minutes. Reroll truffles to smooth out surface, if needed.

4. Sift cocoa into small bowl. Add truffles, three at a time; tossing to coat. Refrigerate in airtight containers up to 1 month, placing each in a small paper or foil candy cup, if desired. Note: Look for paper candy cups at confectioneryhouse.com.

Source:  FamilyCircle.com

Apricot Cheesecake Tassies

Tassies are miniature tarts, perfect for people who want a rich sweet in a small portion. For this version, you'll paint prepared phyllo shells with melted chocolate, then spoon in a cheesecake filling with a hint of apricot. For an easy apricot glaze, melt two or three tablespoons of apricot preserves and brush them over the strawberry garnish.

Ingredients:

• 3   ounces bittersweet or semisweet chocolate, cut up
• 1/2  teaspoon shortening
• 1  2.1 ounce package baked miniature phyllo shells (fifteen 1-3/4-inch shells)
• 1  3  ounce package cream cheese, softened
• 2   tablespoons dairy sour cream
• 2   tablespoons powdered sugar
• 2   teaspoons apricot brandy or apricot nectar
• 4   large whole strawberries, quartered (optional)

Directions:

1. In a small saucepan, combine cut-up chocolate and shortening; heat and stir over low heat until melted. Remove from heat. Evenly brush inside of each phyllo shell with melted chocolate mixture. Chill phyllo shells about 20 minutes or until chocolate is set.

2. Meanwhile, in a small bowl, stir together cream cheese, sour cream, and powdered sugar until smooth. Stir in apricot brandy or nectar. Spoon 1 rounded teaspoon of the cream cheese mixture into each shell. Cover loosely; chill for 2 to 4 hours or until completely chilled.

3. Remove from refrigerator and allow to stand at room temperature about 30 minutes before serving. If desired, place a strawberry quarter on top of each tassie. Makes 15 tassies.

 

Source: bhg.com

Creamy Dark Chocolate Pie

Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.

Ingredients:

Crust

• 2   cups Fiber One® original bran cereal
• 1/4  cup butter or margarine, melted
• 1   tablespoon corn syrup
• 1   teaspoon vanilla

Filling

• 2 1/4  cups fat-free (skim) milk
• 1   box chocolate pudding and pie filling mix (not instant; 6-serving size)
• 1 1/2  cups dark chocolate chips

Topping

•  1/2  cup fat-free frozen whipped topping, thawed
•  Chocolate curls, if desired

Directions:

1. Heat oven to 350 degrees F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).

2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.

3. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.

4. Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.

5. Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.

 

Tip:

1. High Altitude (3500-6500 ft): No change.

Source: BettyCrocker

So-Easy Chocolate Souffle

New to cooking? Try this impressive looking, super simple chocolate dessert.

Ingredients:

• Nonstick cooking spray
•  Sugar 4 ounces semisweet chocolate, chopped
• 1/2  cup whipping cream
• 4   egg whites
• 2   tablespoons sugar

Directions:

1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.

2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).

4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of souffles comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

 

Source:  recipe.com

Chocolate Bouchons With Fresh Raspberries

This small but indulgent bite-size dessert features rich, moist cork-shaped chocolate cakes filled with luscious bits of melted chocolate, served topped with fresh raspberries and a drizzle of vibrant raspberry syrup.

Ingredients:

• 1   box of chocolate cake mix
• 2   cups mini chocolate chips
• 1   pint fresh raspberries
• 1   jar raspberry jam

Directions:

1. Preheat oven to 350 degrees F.

2. Spray muffin pan or bouchon baking mold with cooking spray.

3. Prepare cake mix according to package directions. Add 2 cups mini chocolate chips to the batter.

4. Portion batter 23 full into a 2" x 1" deep muffin pan or bouchon baking molds.

5. Bake for 20-25 minutes. Test with a wood skewer or toothpick - it should come out clean but not dry.

6. Transfer mini bouchon chocolate cakes to a cooling rack. After cooling for a few minutes invert the bouchon pan and let them cool.

7. Meanwhile place 1 cup raspberry jam in saucepan and warm.

8. Arrange mini bouchon chocolate cake on plate and drizzle one teaspoon warm raspberry jam over each and garnish with red raspberries.

 

Source: recipe.com