Desserts

Bitter Chocolate and Orange Fondue

Bitter Chocolate and Orange Fondue
Serves 6
If you have any chocoholics in your family or among your friends, then this fondue is a must. Fresh plumb strawberries or figs go particularly well with the chocolate. This recipe is made in a small chocolate fondue, which uses a small candle to maintain the chocolate at just the right temperature.
Write a review
Print
Cook Time
5 min
Total Time
10 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 8 oz semi-sweet chocolate (minimum 70% cocoa solids), broken into pieces
  2. Finely grated zest of ½ orange
  3. ¾ cup heavy cream
  4. 1 TBSP unsalted butter
  5. 2 TBSP Cointreau or other orange-flavored liqueur
  6. Fruit, to serve
Instructions
  1. Put the chocolate into the fondue pot and melt over a low heat on the stove. Add the orange zest, cream and butter as the chocolate begins to melt. Keep stirring until all the ingredients are melted. Stir in the Cointreau.
  2. Transfer the fondue pot to its stand above the lit candle flame to keep it warm. Stir occasionally, if you are not serving immediately. Serve with fruit to dip into the fondue.
Notes
  1. Cooking Tips
  2. • A larger traditional Gourmande fondue set can also be used for this recipe, but remember to keep the burner flame very low to avoid burning the chocolate.
  3. • Allow approximately 2oz of dipping ingredients per person.
  4. • For a special occasion, stir in 2 TBSP of your favorite liqueur to the melted chocolate mixture. If you are serving this fondue to children, then use orange juice instead of liqueur.
  5. From The Cast Iron Way to Cook
  6. ©Copyright 2012 Le Creuset UK Ltd
Cooks Recipes http://recipe.cookswarehouse.com/

Brown Sugar Ginger Crisps

Brown Sugar Ginger Crisps
Yields 50
Add the taste of ginger to your holiday baking! These are great for cookie swaps, snacking, or left for Santa with a glass of milk.
Write a review
Print
Ingredients
  1. 2 sticks (1 cup) unsalted butter at room temperature
  2. 1 cup firmly packed light brown sugar
  3. 1 large egg yolk
  4. 1 teaspoon vanilla
  5. 1/2 cup finely chopped crystallized ginger (about 3 ounces)
  6. 1/4 teaspoon ground ginger
  7. 1 1/2 cups all-purpose flour
  8. 3/4 teaspoon double-acting baking powder
  9. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350°F
  2. In a bowl, cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger.
  3. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well.
  4. Drop teaspoons of the batter about 3 inches apart onto un-greased baking sheets and bake the cookies in batches in the middle of a preheated 350°F oven for 10 to 12 minutes, or until they are just golden.
  5. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely. Freezes well.
Notes
  1. © 2017 Cuisinart. All Rights Reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Peppermint Bark

Peppermint Bark
Yields 25
So festive, so pretty, and definitely so delicious! This is a classic holiday treat that is sure to impress your pickiest guest. Chocolate and white chocolate layered and flavored with a hint of mint, all topped with crushed peppermint candies.
Write a review
Print
Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 2/3 cups chopped bittersweet chocolate (good quality)
  2. 2 cups chopped white chocolate (good quality)
  3. 1 teaspoon peppermint extract
  4. 1/4 cup crushed peppermint candy (candy canes work!)
Instructions
  1. Very gently melt the bittersweet chocolate. As always, when melting chocolate it is best to go low and slow. I usually keep about 5% of the chocolate out. When the chocolate is just about melted, take it out and add the 5% and keep stirring. It will continue to melt.
  2. Stir the 1 tsp extract into the chocolate.
  3. Pour onto lined (parchment or foil) USA pan half sheet pan. . You can spread as thin or thick as you like. If you have an offset spatula, it is so easy to spread! I find an 8"x12" oval is a good guideline.
  4. Now, let the chocolate sit. You can place in refrigerator. Keep a close eye on it. You want it to be just about set up, but not completely hard. This is important so the layers adhere together. You should be able to press the chocolate and have a little on your finger.
  5. Then, melt the white chocolate using the same method as the dark layer. Add 1/2 of the peppermint candy and stir.
  6. Spread evenly over the dark chocolate layer. Sprinkle the remaining peppermint candy on top.
  7. Allow to harden completely and then break into pieces.
Notes
  1. Makes a lovely addition to a cookie tray and a fantastic gift!
  2. ©Copyright USA Pan, 2017
Cooks Recipes http://recipe.cookswarehouse.com/