ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
CHOCOLATE COOKIE MOUSSE
"I have family members who beg for this rich yummy dessert whenever I visit," notes Carol Mullaney of Pittsburgh, Pennsylvania. "It calls for just four ingredients, and it's handy to keep in the freezer for a special occasion."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 170mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
TWO CHOCOLATE FROZEN MOUSSE
Steps:
- With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles.
- *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses.
CHOCOLATE MOUSSE II
This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Sharon
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
- In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 15.4 g, Cholesterol 105.7 mg, Fat 10 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 87.8 mg, Sugar 13.3 g
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
TWO INGREDIENT CHOCOLATE MOUSSE
This extremely simple recipe was developed by Herve This, the French chemist who coined the term "molecular gastronomy."
Provided by Broke Guy
Categories Dessert
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put water and chocolate into a medium saucepan over medium-low heat and whisk until chocolate is melted.
- Once homogeneous, pour the mixture into a bowl resting in a shallow pan filled with ice cubes to chill.
- Whisk the mixture until it thickens (if using an electric mixer, watch carefully because it will thicken much quicker).
- Once the consistency resembles that of whipped cream, dish into ramekins and either serve immediately or refrigerate until serving. If the consistency is off, just melt and start over again.
Nutrition Facts : Calories 248.6, Fat 25.9, SaturatedFat 16.1, Sodium 13.1, Carbohydrate 14.8, Fiber 8.2, Sugar 0.5, Protein 6.4
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
CHOCOLATE MOOSE COOKIES
Children will get a big kick out of just one of these oversized glazed cookies, and adults will be amused by the play on words.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Chocolate Glaze:Whisk to combine confectioners' sugar and cocoa in a bowl. Stir in milk, and whisk until smooth.
- Cookies:Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day.
- Roll out dough between 2 sheets of parchment to 1/8-inch thickness. Transfer to a baking sheet. Chill 15 minutes.
- Preheat oven to 350 degrees. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes.
- Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks.
- With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.
CHOCOLATE MOUSSE COOKIES TWO WAYS
I love a dramatic dessert at a cocktail party, but I also want a pick-up dessert that doesn't need plates and utensils. A deep, dark-chocolate mousse that's piped onto a choice of two very different kinds of cookies fits the bill. Although I like to make both cookie bases and serve them together, you may want to save a little time by choosing to make only one. (Pictured page 204, center and top.)
Yield makes about 3 dozen tuiles and 16 meringues, with filling
Number Of Ingredients 18
Steps:
- TO MAKE THE MOUSSE: In a large metal bowl set over a saucepan filled with 2 inches of simmering water, melt the chocolate and the 2 tablespoons butter. Set the chocolate mixture aside to cool. Using an electric mixer fitted with the paddle attachment, beat the egg yolks until thick and pale, about 5 minutes; stir in the vanilla.
- In a small saucepan, combine the water and sugar and simmer over medium heat until the mixture reaches a soft ball stage, 234°F on a candy thermometer. In a slow, steady stream, add the sugar mixture to the egg yolk mixture, beating on low speed until combined. Increase the speed to medium and beat until thickened and cooled, about 5 minutes.
- Using a large rubber spatula, fold the egg yolk mixture into the chocolate mixture, one-third at a time. Using an electric mixer fitted with the whisk attachment, whip the cream at high speed until soft peaks start to form. (If you continue to beat the cream beyond this point, the mousse will get lumpy.) Gently fold the whipped cream and amaretto, if desired, into the chocolate mixture.
- TO MAKE THE TUILES: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
- In a saucepan set over medium heat, melt the 1/2 cup butter and stir in the 1/2 cup sugar and almonds until combined. Stir in the corn syrup, flour, and salt; remove from the heat and let cool 15 minutes.
- Drop teaspoonfuls of dough at least 2 inches apart onto the prepared baking sheets. Bake until golden, 12 to 15 minutes. Remove from the oven and cool for 2 minutes. Roll the warm cookies into cones. If the cookies get too hard, return to the oven for 1 or 2 minutes. Cool completely and store in airtight containers, with waxed paper between layers.
- TO MAKE THE MERINGUES: Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or silicone liners.
- Using an electric mixer fitted with the whisk attachment, beat the 4 egg whites, cream of tartar, and pinch of salt on high speed until soft peaks form, about 2 minutes. Add the 1 1/4 cups sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue into a pastry bag fitted with a medium round tip. Pipe 2-inch rounds onto the prepared baking sheets. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour more, or overnight if that is easier.
- TO ASSEMBLE: Spoon the mousse into a pastry bag fitted with a medium star tip. For the tuiles, pipe about 1 tablespoon of mousse into each cone. For the meringue, pipe it on top of each meringue disk.
- The mousse must be made the day it is served. Pipe the mousse into the cookies about 2 hours before serving and keep at room temperature. The tuiles and the meringues can be made up to 1 day in advance and kept in airtight containers. (Be sure to separate the tuiles with waxed paper as they tend to stick together.) If the weather is very humid, it is best make both cookies the day you plan to serve them.
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