I’ve been known to declare that good chocolate is like an ideal lover: intriguingly complex yet comforting; smooth and sensuous, malleable, indulgent; with aromas that draw me in like pheromones. And it’s always there for me, in times of crisis or celebration, bringing a smile to my lips. And so, on the last week of each year, I like to honor chocolate, which is both bitter and sweet, just like a love story. I hope that you enjoy something chocolate as you end this year and enter the next, and take heed of something my mother often told me: Don’t settle…hold out for the best!
Dark Chocolate Salted Caramel Fondue
When you need it now, this is about as easy as it gets.
1 cup heavy whipping cream
11-oz. bag caramels
10-oz. bag bittersweet chocolate chips
1/2 teaspoon sea salt
In a medium saucepan, heat cream over low heat. Unwrap caramels; place in a medium glass bowl and microwave on high for 2 minutes or until melted, stirring once or twice. Stir into cream; add chocolate chips. Cook over low heat until melted, whisking occasionally. Stir in sea salt. Serve with pretzels, cake cubes, fresh fruit and/or marshmallows for dipping.
Absolutely Deep Dark Chocolate Fudge Cookies
There’s no holding back in this recipe from “Death by Chocolate” by chef Marcel DeSaulniers; makes about 3 1/2 dozen cookies, great for a midnight indulgence.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet chocolate, broken into half-ounce pieces
4 ounces unsweetened chocolate, broken into half-ounce pieces
1 1/2 cups tightly packed light brown sugar
12 tablespoons unsalted butter
3 eggs
1 teaspoon pure vanilla extract
3 cups semisweet chocolate chips
Preheat oven to 325 degrees. Sift together the flour, cocoa, baking soda and salt onto waxed paper; set aside. Heat an inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and unsweetened chocolates in top half of double boiler. Tightly cover top with film wrap; allow to heat for 12 to 15 minutes. Remove from heat; stir until smooth. Keep at room temperature until needed. Place brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute; scrape down bowl and beat on high another 30 seconds. Scrape down bowl; add eggs, one at a time, while beating on medium and stopping to scrape down bowl after each addition. Add vanilla extract; beat on medium for 30 seconds. Add melted chocolate; beat on low for 10 seconds more. Scrape down bowl; beat another 30 seconds. Add sifted ingredients and chocolate chips; beat on low until thoroughly combined, about 20 to 30 seconds. Remove bowl form mixer; mix thoroughly with a rubber spatula. Drop 2 level tablespoons of batter per cookie onto each of two baking sheets. Place cookies on the top and middle racks of preheated oven; bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Allow cookies to cool for 5 to 6 minutes on baking sheets, then transfer to a cooling rack and cool thoroughly. Repeat until all cookies have been baked. Store in a sealed container.
Mix-In-The-Dish Chocolate Cake
It’s easy to love this no-fuss, made-in-the-microwave chocolate treat. No heat from the oven, and cleaning up is a snap. Recipe makes 6 servings.
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons lemon juice
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2/3 cup milk
In a round, 8-inch micro-safe baking dish, combine flour, brown sugar, cocoa powder, baking soda and salt; mix well. Make a space in the center of the dry ingredients; add in order: lemon juice, oil, egg and vanilla. Stir with a fork until all ingredients are moistened. Gradually add milk; stir slowly to blend, then mix with a fork until batter is smooth and well mixed. Microwave, uncovered, at 30 percent (medium low) power for 6 minutes. Give dish a quarter turn, if needed. Microwave on high power for 3-1/2 to 4 minutes, giving dish a quarter turn once, if needed. When done, top of cake will be slightly moist and spring back when touched in center. A wooden pick inserted in center of cake should come out clean. Cool on wire rack and sprinkle with powdered sugar or a few fresh berries if desired.
Chocolate Cherry Cheesecake
Chocolate and cherry are always a compatible pair, bringing out the best in each other. This recipe from Better Homes &Gardens magazine is destined for a long-term commitment. Makes 8 servings.
1/2 cup dried cherries
1/4 cup chocolate liqueur
1 cup crushed shortbread cookies
1/2 cup ground almonds
3 tablespoons butter, melted
8-oz. package cream cheese, softened
4 1/2 oz. Brie cheese, rind removed, cut up
1/3 cup sugar
1 tablespoon all-purpose flour
1 egg + 1 egg yolk
2 tablespoons milk
Preheat oven to 375 degrees. In a small bowl, combine dried cherries and chocolate liqueur; set aside. In a medium bowl, combine crushed cookies and almonds; stir in melted butter. Press crumb mixture onto bottom and about 2 inches up sides of a 7-inch springform pan (or about 1 inch up sides of an 8-inch springform pan.) Set aside, on an ungreased baking sheet. In a large mixing bowl, beat cream cheese, Brie, sugar, and flour with an electric mixer on medium speed until combined. Add egg and egg yolk all at once, beating on low speed just until combined. Stir in milk and undrained cherries. Pour filling into crust-lined pan. Place in oven, on baking sheet, and bake about 25 minutes or until center is nearly set when gently shaken. Cool in pan on wire rack for 15 minutes; loosen crust from sides of pan and cool 30 minutes more. Remove sides of pan; cool completely. Cover and chill at least 4 hours before serving.