Filter
Top Products
20
the melted chocolate/butter mixture over each gelato/brownie.
Be sure that the chocolate fully covers the gelato. Let the
chocolate harden and then freeze for 15 minutes, or overnight
(covered with wax paper).
Nutritional information per bonbon:
Calories 400 (52% from fat) • carb. 46g • pro. 6g • fat 25g • sat. fat 14g
• chol. 120mg • sod. 105mg • calc. 54mg • fiber 4g
Triple Chocolate Brownies
Makes 35 brownies
nonstick cooking spray
1 cup unsalted butter, cubed
6 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
1 tablespoon cocoa powder
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour
¼ cup cake flour, not self-rising
1 teaspoon table salt
¾ cup bittersweet chocolate chips
Preheat oven to 375°F. Coat a shallow ridged baking pan with
cooking spray and then line with parchment; reserve.
Add the butter and chocolates to a heatproof bowl and place
over a pot of simmering water. Once both are completely
melted, stir in the cocoa powder and set aside to cool to room
temperature. Reserve.
In the bowl of a Cuisinart
®
Stand Mixer fitted with the mixing
paddle or using a Cuisinart
®
Hand Mixer fitted with the mixing
beaters, mix the eggs and egg yolk on speed 3 until lightened,
about 30 seconds. Add the granulated and brown sugars and
beat on speed 4 until light and thickened, another 30 seconds
to 1 minute. Add the instant espresso and vanilla; beat until
well combined. Stir the flours and salt into the reserved
chocolate mixture. Add the chocolate/flour mixture to the egg/
sugars mixture and mix on speed 1 until just incorporated.
With the mixer running, add the chocolate chips.
Pour into prepared pan. Bake for about 25 to 30 minutes, or
until edges are dry. When fully cooled, cut into rounds using a
2¼-inch round pastry cutter.
Nutritional information per brownie:
Calories 190 (47% from fat) • carb. 24g • pro. 2g • fat 11g • sat. fat 6g
• chol. 45mg • sod. 70mg • calc. 10mg • fiber 1g
Ice Cream Terrine
Use any of your favorite flavors in this simple frozen dessert.
Makes 8 to 10 servings
4 cups Simple Chocolate Ice Cream (page 3), softened
2 cups Peppermint Patty Ice Cream (page 4), softened
Line a 9-inch loaf pan with plastic wrap. Add 2 cups of the
chocolate ice cream and smooth using an offset spatula. Cover
with plastic wrap and freeze for about 30 to 40 minutes, or
until hardened.
Remove the plastic wrap and add the peppermint patty ice
cream on top of the hardened chocolate ice cream. Smooth the