Chocolate Pirouettes Recipes

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

CHOCOLATE PIROUETTES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper lightly coated with a nonstick vegetable spray. Set aside.Combine the flour and cocoa in a small bowl and blend well.Place the butter and confectioners' sugar in a tall medium bowl and beat with a handheld electric mixer (or an electric mixer) on low speed for 1 to 2 minutes, or until creamy. Add half the cocoa mixture and beat on low speed until blended. Add the egg white and remaining cocoa mixture and beat just until incorporated.Spoon a heaping tablespoon of batter on each half of the prepared baking sheet. Using an angular metal spatula (or straight metal spatula), spread the batter into a 5-inch circle, making sure the batter is thin but not transparent. (Don't worry if the batter looks uneven-it will even out during the baking process.) Bake for 8 minutes, or until set. Remove the baking sheet from the oven and use a metal spatula to loosen each cookie. Using your fingers, quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam-side down, on a cake rack to cool completely. Allow the baking sheet to cool completely before repeating the process with the remaining batter. The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for several weeks.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

CHOCOLATE FLECKED PIROUETTES

Steps:

• Preheat oven to 400 degrees
• Beat butter, sugar, and vanilla in a small bowl until light and fluffy
• Beat in egg whites one at a time.
• Add flour and beat at low speed just until blended.
• Gently fold in chocolate.
• Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
• Bake one sheet at a time in the beginning, till you get the hang of these.
• Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
• Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
• Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
• Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
• Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.

PIROUETTE COOKIES

Steps:

• Preheat oven to 425°F Spray 2 baking sheets with vegetable cooking spray.
• Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine.
• Add granulated sugar, flour and salt and process until well combined.
• Add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
• Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
• Bake cookies until edges are golden (about 5 minutes).
• Remove from oven and place sheets on wire racks.
• Using spatula, place cookie on a clean kitchen towel (NOT terrycloth); and carefully roll the warm cookie tightly around the handle of wooden spoon or dowel, pressing firmly as you roll.
• Carefully, slide the cookie off the spoon handle.
• Place cookie on a wire rack to finish cooling.
• Repeat with remaining cookies.
• NOTE: Try to work quickly as you roll each cookie, they must be very warm to roll-- once they have cooled too much, they will not roll.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

CHOCOLATE PIROUETTES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper lightly coated with a nonstick vegetable spray. Set aside.Combine the flour and cocoa in a small bowl and blend well.Place the butter and confectioners' sugar in a tall medium bowl and beat with a handheld electric mixer (or an electric mixer) on low speed for 1 to 2 minutes, or until creamy. Add half the cocoa mixture and beat on low speed until blended. Add the egg white and remaining cocoa mixture and beat just until incorporated.Spoon a heaping tablespoon of batter on each half of the prepared baking sheet. Using an angular metal spatula (or straight metal spatula), spread the batter into a 5-inch circle, making sure the batter is thin but not transparent. (Don't worry if the batter looks uneven-it will even out during the baking process.) Bake for 8 minutes, or until set. Remove the baking sheet from the oven and use a metal spatula to loosen each cookie. Using your fingers, quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam-side down, on a cake rack to cool completely. Allow the baking sheet to cool completely before repeating the process with the remaining batter. The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for several weeks.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.