Tag Archives: chocolate

Easy Coconut Truffles

Easy Coconut TrufflesWith all the coconut recipes in my archives, you’d never guess that I couldn’t stand it when I was a child. I don’t know when I started to like it—I’m guessing around the time when my whole extended family randomly started bringing German Chocolate Cake to every occasion…?

Well, I guess it’s not important. The point is that coconut is my jam and I bake with it as often as possible.Easy Coconut TrufflesI spent a good chunk of January working on a coconut cookie for the blog, but the recipe’s just not quite “there.” I was a little bummed after round 4, realizing that I was going to have to let the recipe come to me rather than forcing it (baking gets spiritual around these parts). In the meantime though, I had three bags of sweetened flaked coconut taking up space in my kitchen. I realize that bags of coconut don’t have souls, but I swear they were taunting me.Easy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesAnd so, I threw the contents of one in a bowl with a cup of sweetened condensed milk (a la this), rolled the mixture into balls, coated them with dark chocolate and topped ‘em off with toasted coconut, and called them Valentine’s Day-appropriate…which they are.Easy Coconut TrufflesEasy Coconut Truffles are way better than any candy you’ll find in a heart-shaped box, and super fun to make at home. They require a grand total of six ingredients (!) and are chock-full of coconut flavor thanks to the creamy filling and toasty garnish. And even though they’re a little imperfect, they’re completely wonderful.

If that’s not a metaphor for love, I don’t know what is.Easy Coconut Truffles

Easy Coconut Truffles
makes about 3.5 dozen truffles

Filling:
1 14-ounce bag sweetened flaked coconut
1 cup sweetened condensed milk
pinch of salt

Coating:
12 ounces dark chocolate, chopped (not chocolate chips)
1 teaspoon coconut oil (or butter)
1 teaspoon corn syrup (or mild honey)

Toasted Coconut:
1 cup sweetened flaked coconut

Special Equipment:
microwave-safe bowl or double boiler
parchment paper
baking sheet or a few plates (must fit in refrigerator)

Make the filling. In a large mixing bowl, use a silicone spatula or wooden spoon to stir together coconut and sweetened condensed milk until combined and a bit sticky. Cover mixture loosely with plastic wrap and refrigerate for 1 hour, or up to a day.

Make toasted coconut. Preheat oven to 325F. Scatter coconut on a dry rimmed baking sheet. Bake coconut, stirring every 3-4 minutes until toasted to your liking, about 8-10 minutes. Set aside to cool completely.

Line a rimmed baking sheet (or a few plates) with parchment paper. Remove coconut mixture from refrigerator. Lightly grease your hands. Scoop mixture in 1/2 tablespoon (1 1/2 teaspoons) increments and roll into balls with your palms. Place on prepared baking sheet. Repeat until all coconut mixture is used. Refrigerate for 30 minutes (or freeze for 15).

Make the coating. Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one ball of coconut into the melted chocolate and use a fork to coat it in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with a pinch of toasted coconut. Continue this process until all truffles are coated and garnished.

Place baking sheet in the refrigerator for 15 minutes, or until chocolate has set. Serve.

Truffles will keep in an airtight container in the refrigerator for up to a week.Easy Coconut TrufflesEasy Coconut TrufflesEasy Coconut Truffles

Friday Favorites: Valentine’s Day

Valentine’s Day is a divisive occasion, but whether you love it or hate it, it’s a week away. I, for one, think any excuse to show people you love them is a good one, and you won’t be surprised to learn that I express love primarily through food (and videos of dogs on Instagram).

Here are some of my favorite treats from Valentine’s Days past. Look out for a new one next Wednesday!Friday Favorites: Valentine’s DayRed Velvet Cheesecake Bars

I may associate red velvet with Oscar Night, but most bakers like to make it for Valentine’s Day. These bars are much simpler to make than the traditional cake, and bypass the frosting in favor of a thick layer of cheesecake.Friday Favorites: Valentine’s DayStrawberry Sugar Cookie Squares

I’ll never understand why strawberries are so popular for Valentine’s Day. Who wants to eat a flavorless February strawberry?! That said, freeze-dried strawberries are good year-round, especially when pulverized and mixed into soft sugar cookie squares and buttercream. They provide both flavor and color here—these are food coloring-free!Friday Favorites: Valentine’s DayChocolate-Covered Strawberry Buttercreams

Speaking of strawberry buttercream, that’s the name and filling of these homemade candies! The frosting is made and chilled before being scooped, rolled, and enrobed in dark chocolate.Friday Favorites: Valentine’s DayCoconut Cluster Brownies

I have a bit of a thing for cheap drugstore chocolate, which is exactly what inspired the milk chocolate-coconut candy layered on top of these brownies. I’ll take these over a heart-shaped box any day of the week!Friday Favorites: Valentine’s DayChocolate-Dipped Brown Butter Shortbread

These Chocolate-Dipped Brown Butter Shortbread hearts are one of my favorite recipes on this site. They’re simple to make and the flavors are universally loved, and while you can make them in any shape you like, I think they are particularly adorable as half-dipped hearts.Friday Favorites: Valentine’s DayChocolate Cut-Out Cookies

For all the class and restraint embodied in those shortbread, these cookies go in the exact opposite direction. They’re brash and bright and snarky and I l-o-v-e love them. Oh, and while icing is great, the rich chocolate cookies underneath are the real stars of the show.Friday Favorites: Valentine’s DayChocolate Puff Pancake {Dutch Baby}

Valentine’s falls on a Friday this year, and if you’re anything like me, making a fuss after a long workweek is not my idea of a good time, especially if it means I have to wear real clothes. Skip the fancy dinner and celebrate the morning after with a Chocolate Puff Pancake. It’s super delicious and easy to make and you don’t have to change out of your pajamas to make it.

Have you made any of these or any of my other Valentine’s Day recipes? Let me know in the comments or on social media!Friday Favorites: Valentine’s DayFriday Favorites: Valentine’s Day

Chocolate Cranberry Ginger Blondies

Chocolate Cranberry Ginger BlondiesHello, it’s me, your completely exhausted food blogger friend!

I’m writing this post on Friday night (wild life I lead, huh?), but by the time you read it on Monday, I’ll be at my parents’ house in Texas assembling a Porchetta (!) and giving their dog as many scritches and snuggles as she’ll allow. I’m looking forward to the break and the family time, and to making holiday food.Chocolate Cranberry Ginger BlondiesIt’s been determined that our Christmas dinner dessert will be a Winning Hearts & Minds Cake, mostly for deliciousness and ease-of-preparation reasons, but I’m pretty sure I’ll be able to find an excuse to make these Chocolate Cranberry Ginger Blondies, too. Thanks to their quick prep time and my mother’s love for any and all dried fruit, I’m sure she won’t object. She may, however, not exactly love me kneading dinner roll dough on her counter, but I’ll cross that bridge when I get to it.Chocolate Cranberry Ginger BlondiesThe blondie base is so simple to make that I have the recipe committed to memory. Well, almost. I reduced the flour by a couple of tablespoons for an extra dense and chewy result and I don’t regret it one bit!Chocolate Cranberry Ginger BlondiesYou could put 1 1/4 cup of any mix-in you like in this blondie batter and it’d bake up beautifully. I went with chocolate chips, dried cranberries and candied ginger because I had a little of all of those in my cookie mix-in cabinet—it’s as simple as that. It helps, of course, that chocolate, cranberries and candies ginger are both beautiful *and* sweet, tangy, delicious holiday fare. I mean, are these calling your name like they are mine?Chocolate Cranberry Ginger BlondiesI’ll be taking this Wednesday off posting because it’s Christmas (duh). I hope you have a wonderful holiday filled with good food and people you love. I’ll be back Friday with my last recipe of 2019 and probably some dog pictures.Chocolate Cranberry Ginger Blondies

Chocolate Cranberry Ginger Blondies
makes one 8-inch pan

1 cup water
1/2 cup dried cranberries
1/2 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
pinch of Kosher or sea salt
1/4 cup small-diced candied ginger
1/2 cup semisweet chocolate chips

Preheat the oven to 350F. Grease an 8-inch square baking dish and line it with parchment, leaving overhang on two sides for easy removal. Grease again. Set aside.

Plump the cranberries. Bring water to a simmer in a small saucepan over medium-high heat. Remove from heat and add cranberries. Let sit about 5 minutes before straining out water.

In a large mixing bowl, whisk together melted butter and brown sugar. Add egg and vanilla, followed by flour and salt. Stir in dried cranberries and candied ginger. Check to make sure the batter isn’t too warm to the touch before stirring in chocolate chips (you don’t want them to melt).

Spread batter into prepared pan and bake for 25-27 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for three days.Chocolate Cranberry Ginger BlondiesChocolate Cranberry Ginger Blondies

Chocolate Pecan Pie

Chocolate Pecan PieI am all about this Chocolate Pecan Pie right now. I am into it. So into it, in fact, that I thought about it for a year and a half before I actually made it, and then I made it six times. Six times!Chocolate Pecan PieSome recipes take two or three tries. Some I even get on the first go. Both of this week’s took six rounds. What does that say about me? I don’t know, except that there has been A LOT of pie in my apartment lately.

(Not a bad thing.)

(Also, please come over for pie.)Chocolate Pecan PieChocolate Pecan Pie, y’all. It’s rich and fudgy and studded with toasted pecans—the sort of dessert that haunts my dreams. But the good kind of haunting. The kind where I get to eat pie.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan PieBut I digress. The filling here is somewhere between traditional pecan pie, chocolate pie, and brownies. It’s soft, deeply chocolaty, and dense but somehow not heavy…and that’s to say nothing of the bevy of naturally caramelly pecans strewn throughout. Add to that that it’s all wrapped up in flaky All-Butter Pie Dough and…best pie ever?!Chocolate Pecan PieI cannot overstate how delicious this is, with or without whipped cream and shaved chocolate. It’s a guaranteed Turkey Day slam dunk! I mean, it’s also a slam dunk when you’re hovering over it at 1am on a random Tuesday, evening out edges and eating it with your fingers like a wild animal, but I somehow think your guests will prefer the former.Chocolate Pecan Pie

Chocolate Pecan Pie
makes one 9-inch standard pie

2 cups pecan halves, chopped + more for topping
1 unbaked pie crust (I used 1/2 recipe All-Butter Pie Dough)
3 large eggs, room temperature
1/3 cup light brown sugar, packed
2 tablespoons unsweetened cocoa powder (natural or dutch process)
1/2 teaspoon Kosher or sea salt
2/3 cup light corn syrup (or golden syrup)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces

Egg wash:
1 large egg
1 teaspoon water

For serving:
whipped cream
shaved bittersweet chocolate

Place the oven rack in the bottom-third position. Preheat oven to 400F.

Scatter chopped pecans on a dry rimmed baking sheet. Place in the oven and toast 5 minutes, or until fragrant. Do not burn.

On a floured surface, use a rolling pin to roll pie dough to a 12-inch diameter. Fit in pie plate. Cut excess to 1/2-inch, and crimp as desired. Chill pie crust.

Make the filling. In a large mixing bowl, whisk eggs, light brown sugar, cocoa powder, and salt until combined. Mix in corn syrup and vanilla.

Combine bittersweet chocolate and butter a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Allow to cool 2-3 minutes just so it’s not screaming hot.

Whisking constantly, add chocolate mixture to egg mixture.

Remove pie plate from the refrigerator and place it on top of a rimmed baking sheet (for ease of removal from the oven). Place chopped pecans in the bottom of the pie crust. Pour chocolate filling over the top. Scatter more pecan halves over the top, if desired.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Brush mixture over exposed crust.

Bake pie 15 minutes. Turn down the heat to 350F and continue to bake 30-40 minutes, loosely tenting with foil at the 15 minute mark. Pie is done when the center jiggles just slightly when the pan is jostled.

Let pie cool completely on a rack. Serve at room temperature with whipped cream and shaved chocolate, if desired.

Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan Pie

Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}Sometimes it takes years of thinking and testing and cursing and problem-solving—or, to be brief, “general creative agony”—to formulate a recipe. Other times, the recipe comes up and metaphorically slaps you in your dessert-obsessed face.Chocolate Mousse Pie {No-Bake}You can guess which sort of recipe this Chocolate Mousse Pie is.

(It’s the second one.)Chocolate Mousse Pie {No-Bake}Y’all! How did I not make a Chocolate Mousse Pie sooner? How did it never cross my mind? I’ve had a magnificent Chocolate Mousse Cake in my recipe index for two years and a no-bake Oreo pie crust in there for a year and a half, and yet combining them never even occurred to me until a couple of weeks ago. Not even a fleeting thought!

Just…WHAT?! Who am I? What day is it? Who’s running this thing?Chocolate Mousse Pie {No-Bake}This is exactly the sort of recipe I love to have in my back pocket. It’s super simple to make and a universal crowd-pleaser. Who can resist fluffy homemade chocolate mousse, whipped cream, and Oreo crumb crust? Not this baker.Chocolate Mousse Pie {No-Bake}…or should I say “no”-baker? This is a no-bake pie, after all! There are a couple of chilling steps in the recipe, but no need to crank up your oven. I’ve got a few pies coming your way in the weeks leading up to Thanksgiving, but if you’re looking for one that won’t take up valuable holiday oven space, this is it.Chocolate Mousse Pie {No-Bake}But! But. It’s not even Halloween yet, so maybe let’s keep the discussion of oven space off the table for like…twelve more days. Until then though, let’s talk creamy, wonderful Chocolate Mousse Pie, or better yet, eat it.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
4 teaspoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

This recipe requires a 3 hour chill to set the mousse. Plan accordingly.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of a pie plate. Refrigerate for 15 minutes to set.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse into the crust. Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Gently press a layer of plastic wrap onto the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove pie from the refrigerator and let sit at room temperature while you make the whipped cream.

Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve pie immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}