Bittersweet Chocolate Cones Filled With White Choc Recipes

CHOCOLATE MOUSSE CONES

Steps:

• To make a holder to hold cones upright, turn an egg carton upside down. Punch holes in 8 of the egg cases to hold the cones. If you don't have an egg carton, use 8 heavy, narrow-rimmed drinking glasses.
• Place chocolate chips and oil in top of double boiler over simmering water or in medium bowl over saucepan of simmering water. Melt chocolate, stirring as chocolate starts to soften.
• Dip and twirl top 2 inches of each cone into melted chocolate; quickly remove and place in holder. Refrigerate or freeze until chocolate is hardened, about 1 hour.
• In small bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually beat in sugar; beat 1 minute longer.
• In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir at least half of the hot cream into eggs, then stir back into hot cream in saucepan. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in remaining melted chocolate from dipping cones. Cover; refrigerate about 1 hour, stirring occasionally, just until chilled.
• In chilled medium bowl, beat remaining 1 cup whipping cream on high speed until stiff. Fold chocolate mixture into whipped cream; refrigerate up to 1 hour before serving time.
• Spoon chocolate mixture into cones, place 1 small scoop sorbet on top of each. Garnish each with fresh raspberry.

BITTERSWEET CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats).
• Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
• In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
• To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.