Chocolate Pumpkin Amazingness Recipes
CHOCOLATE PUMPKIN CANDY DISH
Provided by Food Network
Time 1h
Yield 1 pumpkin candy dish
Number Of Ingredients 4
Steps:
- Make the pumpkin candies: Fill a piping bag with tempered white chocolate. Fill each pumpkin cavity with the chocolate and allow it to set. You can place the mold in the refrigerator for 10 to 15 minutes to help the chocolate to harden. When set, the pumpkin candies should pop out of the mold. You can serve them as they are or you can sandwich 2 together. To sandwich them together, pipe a little of the white chocolate on the back of 1 piece and press another candy back-to-back. Let the chocolate harden.
- Make the pumpkin candy dish: Place some powdered orange food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a pastry brush (or a clean pastry brush used only for food, not for paint) to paint the inside of the mold (top and bottom) with the color. Make sure the inside is completely coated. You can use a hairdryer to warm up the cocoa butter paint if it begins to cool. Place the mold in the refrigerator for a few minutes until the cocoa butter sets.
- Use a cornet filled with bittersweet chocolate to pipe the chocolate into the stem at the top of the mold. Allow the chocolate to set.
- When the painted mold has set, use a ladle to completely fill each piece (the top and the bottom) of the mold with white chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Scrape the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. It may be necessary to give each mold more than one coat. This will make the candy dish stronger. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like to make.
- Unmold the pumpkin candy dish. It should pop out of the mold. Fill the bottom of the mold with pumpkin candies. Place the top of the mold in place.
- Whenever I use cocoa butter mixed with food color, I like to use an electric yogurt maker. The yogurt maker will keep the cocoa butter melted. Leave the "paints" in the yogurt maker at the end of your project. When you are ready for the next project, just plug in the yogurt maker and, in 60 minutes, you are ready to go.
- The pumpkin candies are made with a special Halloween transfer sheet. It is 3-dimensional and you will need to purchase it before you begin. You will also need to purchase the 3-dimensional pumpkin dish mold.
CHOCOLATE PUMPKIN CANDY DISH
Provided by Food Network
Categories dessert
Time 1h
Yield 1 pumpkin candy dish, and 4 do
Number Of Ingredients 7
Steps:
- Make the pumpkin candies: Fill a piping bag with tempered white chocolate. Fill each pumpkin cavity with the chocolate and allow it to set. You can place the mold in the refrigerator for 10 to 15 minutes to help the chocolate to harden. When set, the pumpkin candies should pop out of the mold. You can serve them as they are or you can sandwich 2 together. To sandwich them together, pipe a little of the white chocolate on the back of 1 piece and press another candy back-to-back. Let the chocolate harden.
- Make the pumpkin candy dish: Place some powdered orange food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a pastry brush (or a clean pastry brush used only for food, not for paint) to paint the inside of the mold (top and bottom) with the color. Make sure the inside is completely coated. You can use a hairdryer to warm up the cocoa butter paint if it begins to cool. Place the mold in the refrigerator for a few minutes until the cocoa butter sets.
- Use a cornet filled with bittersweet chocolate to pipe the chocolate into the stem at the top of the mold. Allow the chocolate to set.
- When the painted mold has set, use a ladle to completely fill each piece (the top and the bottom) of the mold with white chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Scrape the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. It may be necessary to give each mold more than one coat. This will make the candy dish stronger. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like to make.
- Unmold the pumpkin candy dish. It should pop out of the mold. Fill the bottom of the mold with pumpkin candies. Place the top of the mold in place.
- Whenever I use cocoa butter mixed with food color, I like to use an electric yogurt maker. The yogurt maker will keep the cocoa butter melted. Leave the "paints" in the yogurt maker at the end of your project. When you are ready for the next project, just plug in the yogurt maker and, in 60 minutes, you are ready to go.
- The pumpkin candies are made with a special Halloween transfer sheet. It is 3-dimensional and you will need to purchase it before you begin. You will also need to purchase the 3-dimensional pumpkin dish mold.
DRUNKEN CHOCOLATE PUMPKIN BREAD
One of my family's favorite bread recipes. The liquor helps produce a very flavorful and moist bread.
Provided by Twocat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
- Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
- Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
- Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 455 calories, Carbohydrate 75.9 g, Cholesterol 54.5 mg, Fat 14.3 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 7.7 g, Sodium 530.1 mg, Sugar 35.5 g
CHOCOLATE PUMPKIN AMAZINGNESS
This is a modified version of a recipe found over at vegweb.com by the same name. It's a healthy, high-protein, and super-delicious dessert...comes out like a very dense mousse.
Provided by Mangoagogo
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Put everything in a blender and blend until smooth.
- Pour into individual ramekins (you can use a big 8 x 8 pan as well, but increase the cooking time by about 5 minutes).
- Bake for about 25 minutes. It will firm up as it cools.
- Cool and eat! A dollop of fat-free cool whip is a great addition.
Nutrition Facts : Calories 103, Fat 3.8, SaturatedFat 1.2, Sodium 284.6, Carbohydrate 15, Fiber 6.4, Sugar 4.3, Protein 7.6
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