CHOCOLATE COOKIES WITH FLEUR DE SEL
A scrumptious combination of rich chocolate cookies with French sea salt (fleur de sel). The best mix of salty and sweet!
Provided by Dawn Morris
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
- Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
- Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
- Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.3 g, Cholesterol 21.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 114.7 mg, Sugar 10.8 g
BRUSCHETTAS WITH SAUTEED CHARD
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
- Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
- Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.
BITTERSWEET CHOCOLATE MOUSSE WITH FLEUR DE SEL
This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. The nearly instant recipe contains no cream or eggs, so a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you're serving two, don't be tempted to halve it. More of our favorite Valentine's Day recipes can be found here.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
- Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
- Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 165 milligrams, Sugar 39 grams
MELTED CHOCOLATE WITH FLEUR DE SEL BRUSCHETTA
Save yourself some work: Instead of melting chocolate and creating more dishes to wash, use a quality chocolate -- or even a chocolate-hazelnut -- spread.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 3
Steps:
- Melt dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts (do not rub toasts with garlic or drizzle with oil in this variation). Sprinkle with fleur de sel.
DARK CHOCOLATE BROWNIE COOKIES WITH FLEUR DE SEL
Provided by Megan Mitchell
Categories dessert
Time 1h50m
Yield 16 to 18 cookies
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat it to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Place the chocolate and butter in a double boiler (or a medium heatproof bowl over a medium saucepan of barely simmering water--do not let the bowl touch the water) and heat over low heat, stirring often, until melted, about 3 to 5 minutes. Set aside but keep warm.
- Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat together starting on low speed and slowly increasing the speed to medium, until light and creamy, 3 to 4 minutes.
- Combine the flour, espresso powder, baking powder and fine sea salt in a small bowl. Whisk to combine.
- With the mixer running on low speed, gradually add the flour mixture to the beaten eggs and mix for 1 minute. Scrape down the sides. With the mixer running on low speed, pour in the melted chocolate. Stir until everything is fully incorporated without overworking the batter, 30 to 45 seconds.
- Let the dough sit for 5 minutes to firm up.
- Using a 1-tablespoon portion scoop, scoop 6 to 8 mounds of the dough and place on the prepared baking sheet, spacing them 1 inch apart. If the dough spreads out, it needs more time to firm up. Sprinkle the tops with fleur de sel.
- Bake on the center rack until the tops of the cookies look cracked and shiny, 8 to 10 minutes.
- Let the cookies cool on the baking sheet for 1 minute to set up, if necessary, then transfer the cookies to a wire rack and let cool completely.
- Repeat the scooping and baking with the remaining dough.
CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL
Categories Candy Milk/Cream Chocolate Dessert Christmas Cocktail Party Winter Shower Edible Gift Engagement Party Bon Appétit
Yield Makes about 32
Number Of Ingredients 7
Steps:
- Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
- Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
- Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
- Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
POT AU CHOCOLAT WITH FLEUR DE SEL
Provided by Food Network
Categories dessert
Time 4h30m
Yield 6 servings (6 by 125 ml or 4-ounce pots)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Bring the whipping cream and milk to a boil in a saucepan over low heat. The second it starts to boil, take it off the heat. Add the chocolate shavings and whisk until smooth. In another bowl, mix together the yolks, brown sugar, and cayenne. Slowly spoon the chocolate mixture into the yolks. Cook's Note: It is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you'll end up with chocolate scrambled eggs.
- Pour the mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool the pots on the counter for 35 minutes and then put them in the refrigerator for 3 hours to chill. Sprinkle with fleur de sel and serve.
BRUSCHETTA MELTS
I made this awesome bruschetta for my daughter's baby shower, but I should've planned for more. We ran out right away! -Coleen McCrea Katz, Havertown, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first five ingredients until blended; stir in tomatoes, onion and 2 tablespoons basil., Spread cream cheese over bread slices; place slices on greased baking sheets. Top with tomato mixture; sprinkle with mozzarella cheese., Bake 7-9 minutes or until cheese is melted. Sprinkle with additional basil.
Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 214mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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