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Adapted from a recipe in "Morning Food" by Margaret S. Fox
This is a favorite on Thursday mornings as part of our "Chocolate Covered Wednesdays" We describe it as a "baked crepe" to our inn guests.
In food processor combine:
Arrange in bottom of greased quiche pans :
Preheat oven to 400°. Grease two 10" quiche pans. Arrange cherries and chocolate chips in bottom of pans. Pour 1/2 mix over and bake 15 minutes. You can use any fruit or berries and skip the chocolate chips.
Melt 1 cube butter, cool slightly, then combine in food processor with remaining batter. Pour over partially baked mixture and bake for another 15 minutes.Cool 10 minutes. Sprinkle with powdered sugar.
Cut into 8-10 pieces per quiche dish.
Del Lewand, owner of the Camellia Inn, loved to travel and usually combined it with her love of food. One of her favorite adventures was Mexico and the recipes that came back to the inn were delicious. She was delighted with this chocolate recipe that pairs so well with the Diamo Grazie vintage from the family winery.
Every Wednesday night at Camellia Inn includes chocolate goodies, fresh baked chocolate brownies, chocolate soap, chocolate body paint, chocolate candles and chocolate port for all their guests.
Heat the cream, sugar and cinnamon in a heavy-bottomed saucepan to a low simmer over medium heat; cook 5 minutes. Place the semi-sweet chocolate in a large bowl; pour the hot cream mixture over the chocolate. Whisk until chocolate is melted; whisk in the milk. Whisk in the Godiva liqueur. Cover; refrigerate until chilled, at least 3 hours.
Serve in chilled cordial glasses topped with whipped cream and fresh raspberries and a glass of Camellia Cellars Diamo Grazie.
Chocolate Raspberry Smoothie
Try this chocolate smoothie with a raspberry zing! Combine all the ingredients below in the blender and process to desired consistency.
1 cup frozen or fresh raspberries
1 ripe banana
2 tbs. instant chocolate pudding powder
1 cup cream soda (yep, cream soda)
1 cup milk
2 ½cups ice
Chocolate Bundt Cake
From "Culinary Collection from the Metropolitan Museum of Art"
The chocolate chips do not melt completely in the baking, so the cake is punctuated with surprise nuggets.
1 pkg Duncan Hines Deep Chocolate cake mix
1 small pkg instant chocolate pudding
½ cup vegetable oil
½ cup warm water
1 cup (1/2 pint) sour cream
1 pkg (12 oz) chocolate chips
Preheat oven to 350° F. Mix all ingredients except eggs, chocolate, and sugar. Add eggs one at a time. Beat well. Fold in chocolate chips. Grease a bundt pan lightly and pour in mixture. Bake for 1 hour. Cool at least 45 minutes and un-mold. Sift confectioner's sugar over top. Do not refrigerate.
Chocolate Amaretti Heartbreakers
Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001)
These are really waffled cakes — moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate.
They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge.
3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets)
2 oz. high-quality bittersweet chocolate
5 tbs. unsalted butter
1 ¼ cups all-purpose flour
1 ½ tsp. double-acting baking powder
¼ tsp. baking soda
pinch of salt
¾ cup granulated sugar
1/3 cup cocoa, preferably Dutch process
1 ½ cups milk
1 tsp. vanilla extract
¼ tsp. almond extract
Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional).
Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.
Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F.
Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter.
Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too.
To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles.
Chocolate Banana Croissant French Toast
Our simple French toast is inspired by pain au chocolat, a much-loved after-school snack in France. It is, literally, a chocolate bar sandwiched between two slices of bread. This sweet treat is also enjoyed by schoolchildren in Spain.
2 day-old croissants, cut in half horizontally
2 oz. bittersweet chocolate shavings
1 small banana, cut diagonally into 1/4-inch slices
Heat an electric panini maker to medium, according to the manufacturer's instructions.
Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top.
Place the sandwiches on the heated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes.
Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves four.
Chocolate Bread Pudding
4 C leftover brownies and good white bread cubed
3 C milk
3 T sugar
¼ C cocoa
Put brownies & bread in greased casserole. Heat milk and dissolve cocoa and sugar, add eggs and salt and pour over. Bake at 325 degrees for 45 minutes.
Chocolate Bacon Baklava
In honor of National Pig Day from Bovolo Restaurant
1 pound sliced bacon, black pig meat co. please
1 ¼ cup whole blanched almonds
¾ cup dates, rough chop
1/3 cup chocolate chips
1 box phyllo dough
½ cup unsalted butter, melted
1 ½ cups sugar
1 cup maple syrup
½ cup water
2 tablespoons bourbon
1 teaspoon sherry vinegar
½ teaspoon orange flower water
Preheat the oven to 400°. In a saute pan on medium high heat, render the bacon until golden on both sides. Strain off the fat and combine 2 tablespoons with the melted butter. In a food processor, pulse the bacon, almonds and dates until small. Remove from the food processor and stir in chocolate chips.
Spray a rectangular baking dish with nonstick spray. Lay a sheet of phyllo in the baking dish, trim its edges to fit, and brush with butter/bacon fat mixture. Repeat this process with 4 more phyllo sheets and butter/bacon fat mixture. Sprinkle 1/3 of the filling over the phyllo. Repeat this process of layering 5 phyllo sheets and bacon filling two more times. Top with 5 "buttered" phyllo sheets.
With a small, sharp knife, cut the baklava into diamonds. Bake the baklava for 10 minutes. Turn the oven to 325° and bake for 1 hour longer, or until nicely browned.
Meanwhile, combine the sugar, maple syrup, water, bourbon, vinegar, and orange flower water in a saucepan and bring to a boil. Simmer for 5 minutes, then let cool to room temperature. Pour over the hot baklava.
Let stand at room temperature uncovered overnight.