THE Cookie
Category Archives: Chocolate
It took me three years to develop and perfect this cookie and I’ve waited to pair up with my favorite chocolate company, TCHO Chocolate, to release this recipe out into the wild!
Chocolate Truffles Four Ways
Yield: 40 truffles, 10 of each flavor
1 cup heavy whipping cream
12 ounces dark chocolate (containing 60% to 70% cocoa solids), chopped finely (preferably TCHO Chocolate)
3 tablespoons unsalted butter, softened
1/16 teaspoon kosher salt
½ teaspoon pure vanilla extract
¼ teaspoon dark rum, almond oil, peppermint oil, and orange oil
½ cup each finely crushed hard mint candies, unsweetened shredded coconut, and finely chopped almonds, in separate bowls
¼ cup natural unsweetened cocoa powder
1. Pour the cream into a medium saucepan and stir slowly over medium-low heat to just a simmer, being careful not to let it to boil.
2. Combine the chopped chocolate, butter, and salt in a large bowl. Remove the cream from the heat, and pour it over the chocolate mixture. Cover with plastic wrap.
3. Let the mixture sit undisturbed for 1 minute, then uncover and slowly stir with a spatula until fully incorporated. Stir in the vanilla extract.
4. Divide the melted chocolate evenly among 4 small bowls. Add the dark rum to the first bowl, the orange oil to the second, the almond oil to the third, and the peppermint oil to the fourth. Cover each bowl loosely with plastic wrap and refrigerate until firm, approximately 1½ to 2 hours.
5. Using a melon baller, small ice cream scoop, or teaspoon, scoop the chilled chocolate into one-teaspoon portions. Quickly roll each portion of chocolate between the palms of your hands to achieve a somewhat round ball.
6. Gently roll each chocolate ball in one of the four separate bowls filled with the cocoa powder, mint candies, shredded coconut, and toasted almonds.
7. Transfer the coated truffles to a parchment paper-lined plate, cover loosely with plastic wrap and refrigerate until firm, approximately 30 minutes. Remove truffles from the refrigerator 15 minutes before serving.
Note: Enjoy a little heat with your chocolate? Try stirring in some cayenne with some melted chocolate. Whoa! Spicy.
Double Chocolate Rye Brownies with Sea Salt
—> Watch me make these on my YouTube channel! <—
Double Chocolate Rye Brownies with Sea Salt
Yields: 1 (9×13-inch) pan of brownies
Nonstick spray, for greasing the pan
12-ounces good quality dark chocolate, 70% cocoa solids
1 cup unsalted butter (2 sticks), cut into 1 tablespoon pieces
5 large whole eggs
1½ cups granulated sugar
½ cup dark brown sugar
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1½ cups dark rye flour
½ cup cocoa powder (Dutched or natural)
¼ teaspoon Maldon sea salt, for sprinkling over top
Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.
Create a foil sling (for easy removal of the brownies) to fit into a 9x13x2-inch pan. Lightly spray the foil with nonstick spray.
Melt the chocolate and butter in a heatproof glass or metal bowl, set over a saucepan of simmering water, stirring slowly to combine. The simmering water should not touch the bottom of the bowl. Once melted, remove from the heat to cool.
Add the eggs, sugars, vanilla extract and salt to the bowl of a stand mixer (you can also use an electric mixer and a medium bowl) and whisk on medium-high until light and fluffy, approximately 7 minutes.
Add the flour and cocoa powder to a medium bowl. Whisk to combine. Set aside.
Slowly stream in the cooled chocolate to the whisked eggs and sugar, while whisking on low, until combined, approximately 1 to 2 minutes.
Add the dry ingredients, one spoonful at a time, to chocolatey bowl, whisking on low until combined.
Pour the brownie batter into the prepared pan. Smooth the top with a spatula. Sprinkle Maldon sea salt over top.
Bake for 22-24 minutes, until the brownies are mostly firm. (Note that a toothpick inserted in the brownies will not come out clean.)
Let brownies cool to room temperature before cutting.
Store any excess brownies in the refrigerator or freezer.
Matcha Vanilla Custard
Enjoy this delicious dessert recently featured in Clean Eating Magazine! Photo by Ronald Tsang.
Matcha Vanilla Custard
Yield: 6 servings
5 large egg yolks
6 tbsp raw honey, divided
2 tbsp arrowroot
2 tbsp matcha powder
1/4 tsp ground cinnamon
3 cups half-and-half cream
1/4 tsp sea salt
1/4 cup organic unsalted butter, cut into pieces
2 tsp pure vanilla extract
2 oz 70% dark chocolate, shaved with a vegetable peeler
1/2 cup toasted unsalted walnut pieces, optional
1/4 cup pomegranate seeds, optional
In a medium heat-proof bowl, whisk egg yolks, 2 tbsp honey, arrowroot, matcha and cinnamon. Set aside.
In a medium saucepan on medium, heat cream, remaining 1/4 cup honey and salt. Stir occasionally with a rubber spatula, scraping bottom of pan, until liquid just starts to simmer. Turn off heat.
Very slowly, drizzle hot cream mixture into matcha mixture, whisking continuously.
Transfer matcha mixture back to saucepan. Turn heat to medium. Cook, whisking continuously, until liquid has thickened, approximately 1 to 2 minutes (it’s fine if the mixture bubbles slightly). Remove from heat; whisk in butter and vanilla.
Divide custard among 6 small bowls or ramekins. Garnish with chocolate, walnuts and pomegranate seeds (if using). Serve chilled.
Dark Chocolate Raspberry Sorbet with Homemade Magic Shell
Watch me make this on YouTube channel!
Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!
Yields: 3½ cups
Sorbet
¼ cup (70 grams) raspberry preserves
2¼ cups boiling water, divided
½ cup (42 grams) TCHO natural cocoa powder
1/8 teaspoon kosher salt
½ teaspoon pure vanilla extract
1 cup (200 grams) granulated sugar
8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped
Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.
Put the cocoa powder and salt in a medium bowl.
Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.
Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.
Transfer mixture to a blender and blend on low for 1 minute.
Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.
Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.
To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.
Magic Shell
8-ounces (230 grams) TCHO 81% chocolate
2 tablespoons coconut oil
Place chocolate in a double boiler. Add coconut oil. Stir until melted.
Store at room temperature and reheat for service.
Chocolate Pudding Cake
This chocolate pudding cake is magic! Follow the instructions and feast on this multi-layered delight: fudgey/ganache on the bottom, pudding in the middle and souffle-like airiness on top. W.O.W.
Yield: 6 to 8 servings
8-ounces TCHO Mokaccino (This is a coffee + chocolate bar (from my favorite chocolate makers) that is out of this world! If you can’t find it, use your favorite milk chocolate, somewhere around 40% cacao.)
½ cup heavy whipping cream
2 tablespoons unsalted butter, plus more for prepping the pan
½ cup granulated sugar, divided
¼ cup all-purpose flour
1/8 teaspoon kosher salt
4 egg yolks
¾ cup whole milk
½ teaspoon pure vanilla extract
1 tablespoon Frangelico Liquor
4 large egg whites
Adjust oven rack to middle position and preheat the oven to 325 degrees Fahrenheit.
Lightly butter an 8 x 2-inch round cake pan. Place a folded dish towel in bottom (middle) of a roasting pan (large enough to accommodate the cake pan). Place buttered cake pan inside roasting pan on top of the folded towel. Bring several quarts of water to boil for a water bath.
Melt the chocolate with the whipping cream and butter in a bain marie, stirring occasionally as it melts. Once melted, remove chocolate bowl from heat and set aside. (Be careful not to stir excessively as chocolate melts; the fat could separate.)
Place ¼ cup sugar, flour and salt in a large bowl. Whisk to combine.
Place egg yolks and milk in a small bowl. Whisk to combine.
Add the yolk/milk mixture to the large bowl with the sugar/flour mixture and whisk to combine.
Slowly stream the melted chocolate mixture into the large bowl, whisking continuously, until fully combined. Add vanilla and Frangelico and whisk to combine again. Set bowl aside.
Whip the egg whites until just foamy. Add the remaining ¼ cup sugar to the whites and whip until stiff, glossy peaks form.
Add a third of the egg whites to the chocolate mixture and gently whisk until uniform in color. Repeat this process in two more batches.
Pour batter into prepared cake pan. Carefully add the boiling water (making sure none splashes into the cake pan) to the roasting pan until it reaches (at least) halfway up the sides of the cake pan.
Carefully transfer roasting pan to the oven and bake for 45 minutes.
Remove roasting pan from the oven and let cake cool for 10 minutes in the water bath. Remove cake pan from roasting pan water bath and let cool completely before serving.
To serve, using a large spoon, spoon out the pudding cake onto plates, making sure you get all the layers – the bottom mouse-like layer, the middle pudding layer, and the top sponge – in each serving. Serve at room temperature or chilled with whipped cream and chopped hazelnuts.
Brazil Nut and Date Bread with Honey Butter
Brazil Nut and Date Bread with Honey Butter
(Serve for breakfast, snack, cheese plate or dessert!)
Yield: 1 9-inch pie
Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons all purpose flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts or pecans, chopped roughly
3 large eggs
Adjust an oven rack to the middle position, then preheat the oven to 325ºF.
Butter a 9-inch pie pan, then dust with flour, tapping out any excess.
Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.
Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.
Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.
Place the pie pan on a sheet pan and transfer to the oven.
Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.
Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.
Honey Butter:
1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom
Mix the butter and honey in a small bowl until thoroughly combined.
Photo: Ronald Tsang
P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!
Chocolate Peanut Butter Chunk Cookies – Drought Friendly – aka vegan
In the mood for something a little sweet and chocolatey? But healthy, right?!, because chocolate is an antioxidant and peanut butter is full of protein… right… YES! Try these Chocolate Peanut Butter Chunk Cookies. Another recipe from our continuing Drought Friendly Recipe project.
Vegan Chocolate Peanut Butter Chunk Cookies
Yield: 14 cookies
1 tablespoon flaxseed meal (ground flax seed)
5 tablespoons water
½ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup chunky peanut butter
1 cup dark brown sugar
1 teaspoon pure vanilla extract
Adjust an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
In a small bowl, mix to combine the flax seed and water. Stir and let rest for at least 5 minutes.
In a small bowl, mix to combine flour, cocoa powder, baking soda and salt.
Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and flax/water mixture. Mix to combine. Add flour/cocoa mixture and mix until just combined, approximately 1 minute. The texture should be like play-doh. (Do not over mix.)
Using your hands, form cookies into 1½-inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Place no more than 9 per sheet tray.
Bake for 20 minutes.
Remove from oven. Using the back of a flat spatula, gently press cookies down to form a disc shape.
Let cool completely on sheet pan so cookies firm up before eating.
The Real Deal Chocolate Pudding
There’s no need to make chocolate pudding from a mix when you can make it at home in a flash! Happy Valentine’s Day! P.S. If you want to see a video of me making this pudding check out my Facebook page.
The Real Deal Chocolate Pudding
Yield: 6 servings
½ cup granulated sugar
¼ cup natural unsweetened cocoa powder
2½ tablespoons cornstarch
2½ cups whole milk, divided
zest of 1 small orange
1 tablespoon unsalted butter
5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely
½ teaspoon pure vanilla extract
⅛ teaspoon kosher salt
Combine the sugar, cocoa powder, and cornstarch in a medium saucepan.
Slowly whisk in ½ cup of the milk until smooth in texture and turn the heat to medium.
Whisking continuously, slowly pour in the remaining 2 cups of milk. Add orange zest. Whisk for approximately 7 minutes, until the pudding thickens.
Remove the saucepan from the heat and slowly whisk in the butter, chocolate, vanilla extract, and salt until everything is melted and fully incorporated.
Using a teaspoon, sample some—just because.
Divide into 6 ramekins or dessert dishes and serve warm, or cover with plastic wrap, pressing directly on the surface to prevent a film from forming on the pudding, and refrigerate until chilled.
TCHO Dirty Chocolate Chai
My recipe for Dirty Chocolate Chai (a chocolate chai tea with a shot of espresso!) using TCHO Chocolate is up and running on the TCHO website. It’s Winter – grab a mug!
Chef Nathan Lyon 