CHOCOLATINI COCKTAIL
Steps:
- Gather the ingredients.
- Pour vodka and liqueurs into a cocktail shaker filled with ice.
- Shake well .
- Strain into a well-chilled cocktail glass.
- Garnish with chocolate shavings.
Nutrition Facts : Calories 285 kcal, Carbohydrate 23 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 9 mg, Sugar 22 g, Fat 2 g, ServingSize 1 serving (1 chocolatini), UnsaturatedFat 0 g
CHOCOLATINES
Chocolate cookies with a hint of rum from the Nabolom Bakery in CA, according to the "You Asked for it" section of Gourmet magazine.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 F and have ready some lightly greased cookie sheets.
- Mix together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together butter and sugar until smooth, then add rum and beat well.
- Add eggs one at a time, beating after you add each one.
- Gradually add flour mixture to the butter mixture just until blended well.
- Form dough into 25 balls and bake until the tops begin to crackle, about 15 minutes.
- Transfer to racks to cool.
Nutrition Facts : Calories 234.7, Fat 12.3, SaturatedFat 7.6, Cholesterol 46.2, Sodium 98.6, Carbohydrate 30.4, Fiber 2.1, Sugar 16.2, Protein 3.2
CHOCOLATINES
Categories Rum Chocolate Dairy Egg Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.
- Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.
CHOCOLATINI
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Shake all ingredients with ice in a cocktail shaker.
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY
Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar
Provided by Alix Traeger
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper..
- Place another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
- Transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch (25 cm) square.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
- Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
- Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
- After the final turn, cover the dough with plastic wrap and refrigerate overnight.
- To form the croissants, cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams
CHOCOLATINES [5]
Steps:
- Faites fondre le chocolat et le beurre au bain-marie. Ajoutez-y le sucre. Laissez tiédir et incorporer ensuite la noix de coco. Mélangez bien le tout. Versez aussitôt dans les mini-caissettes à l'aide d'une cuillère à café. Mettez au frais quelques heures pour obtenir des bouchées légèrement croquantes à l'extérieur mais tellement fondantes à déguster ! N'hésitez pas et régalez, et vous et vos enfants !!
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