Deep Chocolate Scooters Recipes

CHOCOLATE OLD-FASHIONED DONUTS

Steps:

• First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
• In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
• Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
• Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
• Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
• Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
• Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.

DEEP CHOCOLATE PUDDING

Steps:

• Place sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste. Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well. Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added.
• Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil, then remove the pot from the heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth. Rinse out the pot used to scald the milk and the cream, but don't dry it: this will help prevent the pudding from scorching on the bottom. Pour the custard into the clean pot and add the vanilla.
• Have ready a clean mesh sieve over a medium sized bowl. Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes. It should approach but never quite reach, a boil and be about the consistency of mayonnaise when it's done. This custard behaves strangely, you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky: never mind! Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula.
• Add the finely chopped or grated chocolate in 2 additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight. If you like the pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering. The pudding can be made up to 2 days ahead of time.
• Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert.

SCOOTER BARS

Steps:

• Crust:
• Preheat the oven to 400 degrees F.
• In the bowl of a food processor, add the flours, sugar and salt and pulse to combine. Drop in the cold butter and pulse until a coarse crumb texture forms. Add the vanilla and honey. Continue pulsing until the dough just comes together.
• Press the dough into a 4 by 14-inch fluted tart pan or a 9-inch pie plate. Cover the crust with parchment paper or aluminum foil and weigh it down with either rice or pastry weights. Bake until lightly browned, about 15 minutes. If the crust is still pale in color, remove the parchment paper and pie weights and bake until lightly browned, about 5 minutes more. Let the pastry cool completely.
• Filling:
• Melt the marshmallows in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat when the marshmallows are thoroughly melted and smooth.
• In a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. With the mixer running, pour in the melted marshmallows and whip until the ingredients are completely combined, smooth and slightly cooled. Spread the filling into the cooled crust. Refrigerate until the filling is completely set, about 30 minutes.
• Glaze:
• Heat the cream in a small pot over medium heat until hot. In a medium bowl, combine the chocolate with the butter. Pour in the hot cream and mix to melt the chocolate and incorporate the ingredients completely. Pour the glaze over the top of the marshmallow filling and spread it in an even layer so the filling is entirely covered. Return it to the refrigerator until the glaze sets up. Slice and serve.

SCOOTER PIE

Steps:

• Mix first six ingredients in a large bowl until thoroughly incorporated.
• In stand mixer beat butter until fluffy. Add sugar and extract to butter mixture and beat until incorporated. Add dry ingredients and beat until a crumbly mixture evolves. Add molasses and 1/4 cup cane syrup, then milk until the dough comes together so it is stiff. Chill dough for an hour.
• Preheat oven to 350 degrees. Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Cut circles out with a cookie cuter or any implement that will give the size of the scooter pie you want.
• Bake until edges brown.about 15 minutes. Let cool completely.
• For the marshmallow filling:.
• Place ½ cup of the water and the gelatin in the bowl of a stand mixer (use the whisk attachment for making the marshmallows).
• Combine the remaining ½ cup water, granulated sugar, 1 cup cane syrup and salt in a small saucepan. Place over medium-high heat, cover and let cook 3-4 minutes. Uncover, clip a candy thermometer to the pan and allow to cook until it reaches soft ball stage, or about 240'F (about 10 min).
• Once you reach this temperature, immediately remove the pan from the heat. Turn the mixer on low speed, and carefully pour the sugar syrup down the side of the mixer bowl into the gelatin. After adding all of the syrup increase the speed to high and continue to mix until it becomes very thick and fluffy (about 10 minutes). Add the vanilla about one minute before you are done beating the mixture.
• Give the mixture about 20 minutes to set up to the point where the weight of the top cookie will rest on the marshmallow without it oozing over the sides.
• Transfer the marshmallow filling to a large (gallon size) resealable plastic bag. Snip off one corner with scissors. Place half of the cooled cookies onto a sheet of parchment paper, and have the remaining cookies standing by.
• Squeeze a dollop of the filling onto each of the cookies on the parchment paper.
• Top with the remaining cookies, pressing lightly. Let set at room temperature for about two hours, or until the filling has set up.
• For the chocolate coating:.
• Follow the directions on the melting wafers, or use 1 lb. bittersweet chocolate (61%-70% cacao) and find some instruction on tempering chocolate. (This is pretty hard to get right, so dipping chocolate can make a big difference).
• Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.