Dark Chocolate Covered Nibs Recipes

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DARK CHOCOLATE PIE WITH COCOA NIB PRALINE



Dark Chocolate Pie with Cocoa Nib Praline image

Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.

Provided by Elizabeth Falkner

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Quick & Easy     Mother's Day     Back to School     Pecan     Fall     Spring     Shower     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 24

Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup sugar
1 teaspoon coarse kosher salt
1 1/3 cups all purpose flour
Cocoa nib praline:
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon unsalted butter, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped
Chocolate filling:
2 1/4 cups whole milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder (such as Scharffen Berger or Valrhona)
4 teaspoons cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
  • Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
  • For cocoa nib praline:
  • Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
  • For chocolate filling:
  • Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
  • Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.

DARK CHOCOLATE COVERED NIBS



Dark Chocolate Covered Nibs image

Dark chocolate lovers dream come true! Got this idea from a trader joes product the homemade version is spectacular! Trust me!

Provided by Attainable Health

Categories     Candy

Time 12m

Yield 3 serving(s)

Number Of Ingredients 2

1/4 cup cocoa nibs
2 tablespoons chocolate chips (65% cacao)

Steps:

  • 1. Place chocolate chips on a microwave safe plate. Microwave for about 60 to 90 seconds. Stir until smooth.
  • 2. On a piece of foil scatter some nibs.
  • 3. Use a teaspoon to drizzle the chocolate over the nibs to coat them.
  • 4. Set aside for 10 minutes to harden. They will easily pop off the foil.
  • 5. Keep in a sealed contained for up to 3 days - they won't last that long anyways! haha.

Nutrition Facts : Calories 33.5, Fat 2.1, SaturatedFat 1.2, Sodium 0.8, Carbohydrate 4.4, Fiber 0.4, Sugar 3.8, Protein 0.3

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