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In the Oven: Adult Hot Chocolate

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Next up, more chocolate – but in drinkable form. This one isn’t for the kiddos since it’s got a splash of amaretto in it – but you could always leave it out. Posting date is February 11!

Also note that we’re making vanilla marshmallows after this, so if you like marshmallows in your hot chocolate, you might want to tackle both at once.

Adult Hot Chocolate
 
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Yield: 2 servings
Ingredients
  • 2 ounces good-quality milk chocolate, coarsely chopped
  • 5 ounces good-quality dark chocolate
  • (60 to 72% cacao), coarsely chopped
  • ½ cup boiling water
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon maple syrup
  • 2 tablespoons amaretto liqueur
  • Simple Vanilla Bean Whipped Cream (page 103), optional
  • Crushed amaretti cookies, optional
Instructions
  1. Put the chocolates in a small heatproof bowl.
  2. Pour the boiling water over the chocolate, and make sure most of the chocolate is submerged. Let the chocolate sit for 1 minute, then whisk until smooth. Set aside.
  3. In a small saucepan over low heat, bring the milk, cream, and maple syrup just to a simmer. Pour the chocolate mixture into the milk mixture and whisk until combined. Turn the heat up to medium and cook, whisking constantly, until the mixture is just about to boil. Add the amaretto, stir one more time, and ladle into two mugs. Top with whipped cream and crushed amaretti cookies, if desired, and serve immediately.

 

In the Oven: Black Forest Chocolate Cookies

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Fire up your ovens, bakers, let’s make some cookies! Posting date is January 28.

Black Forest Chocolate Cookies
 
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Yield: 24 cookies
Ingredients
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 10 tablespoons unsalted butter, cut into 1-inch pieces
  • 6 large eggs
  • 1¼ cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) white chocolate chips
  • 1 cup (6 ounces) dried cherries
Instructions
  1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
  2. In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
  4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
  5. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
  6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
  7. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  8. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.
Notes
How to store: The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Cinnamon Mocha

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Another week with no need to turn on your ovens… Next up on the schedule is cinnamon mochas! Posting date is December 3.

Cinnamon Mocha
 
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Yield: 2 (8-ounce) servings
Ingredients
  • 1⁄4 cup plus 2 tablespoons dark unsweetened cocoa powder
  • 1⁄4 cup sugar
  • 1 teaspoon cinnamon, plus more for garnish
  • 2 long shots freshly brewed espresso
  • 2 cups whole milk
  • Simple Vanilla Bean Whipped Cream (page 103), optional
Instructions
  1. In a small heatproof bowl, whisk together the cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until the mixture is smooth.
  2. In a medium saucepan, heat the milk over medium heat. Add the espresso mixture and whisk until combined. Stirring constantly, bring the mixture to a boil, then remove from the heat.
  3. Divide the mocha evenly between two mugs and top with whipped cream, if desired, and a dash of cinnamon. Serve immediately with a small spoon.

 

In the Oven: A Trio of Truffles

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Make one, two, or all three kinds! Posting date is November 19.

Honey and Dark Chocolate Truffles
 
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Yield: 18 truffles
Ingredients
For the truffle center
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 cup heavy cream
  • 1⁄4 cup honey
  • 1 teaspoon espresso powder
For the truffle coating
  • 1⁄4 cup confectioners’ sugar, sifted
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and espresso powder. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the cream sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the confectioners’ sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 
Milk Chocolate and Almond Truffles
 
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Yield: 15 truffles
Ingredients
For the truffle center
  • 8 ounces milk chocolate, coarsely chopped
  • 3⁄4 cup heavy cream
  • 1⁄4 cup sliced almonds, toasted
  • 1 teaspoon almond extract or 1 teaspoon Amaretto liqueur
For the truffle coating
  • 1⁄4 cup sliced almonds, toasted and coarsely chopped
  • Tempered Milk Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, heat the cream just to a boil. Add the almonds, cover the saucepan, and turn the heat down to simmer. Simmer the almonds in the covered saucepan for 20 minutes.
  3. Remove the saucepan from the heat, and pour the cream through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the almond extract or liqueur and stir to combine. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Place the almonds on a large plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the almonds and turn to coat with almond pieces. Put the almond-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 
Chocolate Raspberry Truffles
 
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Yield: 15 truffles
Ingredients
For the truffle center
  • 11⁄2 cups frozen raspberries
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 3⁄4 cup heavy cream
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
For the truffle coating
  • 1⁄4 cup red sanding sugar
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and raspberry puree. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the butter and stir until combined. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the sanding sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.