dark chocolate biscotti

Dark chocolate biscotti

These last few days of the year are ones I look forward to most; when we can unplug from our usual routine and just focus on relaxing with family. To me that means lots of cooking, feasting, wine-drinking and wood fires in the fireplace. But it can be hard not to get caught up in all that holiday scurrying – shopping, wrapping, decorating…I find myself wondering Am I done yet?

I managed to accomplish some holiday baking this year, and somehow it turned out there wasn’t enough chocolate in the assortment. These biscotti seemed like the missing link. It helps that biscotti are the perfect cookie for packing up in bags for last minute gifts because they’re not fragile or fussy.

The biscotti recipes I like best use butter. Some traditional biscotti are made without it, but I think they can be tooth-breaking hard. The ones here have a nice ratio of crunch, chew and deep chocolate flavor.

I chopped some extra chunks of chocolate to melt and drizzle over the biscotti, and I sprinkled a little flaky sea salt over some of them, too.

Dark chocolate biscotti

Dark chocolate biscotti

Yield: about 30 biscotti

Keep the biscotti in a covered container for up to a week.

Ingredients

  1. 2 cups all purpose flour
  2. ½ cup cocoa powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 6 tablespoons butter, at room temperature
  6. 1 cup sugar
  7. 2 eggs
  8. ¾ cup dark chocolate baking chunks or chips

Instructions

  1. Arrange baking racks to the middle of the oven and preheat to 350 degrees.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Whisk together flour, cocoa, baking soda and salt in a bowl.
  4. Beat the butter in an electric mixer until fluffy; add the sugar and mix at high speed until combined, about 30 seconds. Scrape down the bowl if needed, then beat in the eggs. Lower the mixer speed to stir in the flour mixture and mix until just combined; stir in the chocolate chunks.
  5. Divide the dough in half. Shape each half on a lightly floured counter into a log about 12 inches long and 3 inches wide. Arrange the logs on the baking sheet about 3 inches apart.
  6. Bake 30 - 40 minutes, until the logs are firm to the touch. Cool on a rack 10 minutes.
  7. With a large, sharp knife, slice each log into ¾-inch wide slices on a slight diagonal and put them cut side down on the baking sheet.
  8. Lower oven to 325 degrees. Bake 5 minutes, then gently turn the biscotti unto the other cut side and bake for another 5 minutes.
  9. The biscotti are great plain or dip them into some chopped, melted chocolate if you like.

Notes

Based on a recipe from Gourmet magazine

http://familystylefood.com/2012/12/dark-chocolate-biscotti/

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Here’s my take on a little-black-dress dessert, one you can pull off throughout the holiday season from now to Valentine’s day.

The crust is a basic chocolate wafer crumble pressed into a tart pan, and the filling is cocoa-flavored mascarpone topped with glistening cranberries. It manages to be glamorous, festive, and simple all at the same time.

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Yield: 1 9-inch tart

Ingredients

  1. 1 teaspoon unflavored gelatin
  2. 1 12-ounce bag fresh or frozen cranberries
  3. ¾ cup sugar
  4. 30 chocolate wafer cookies
  5. 6 tablespoons melted butter
  6. ¼ teaspoon salt
  7. ¼ cup sugar
  8. 1 pound mascarpone cheese
  9. 1 cup powdered sugar
  10. 1/3 cup cocoa powder
  11. 1 tablespoon heavy cream

Instructions

  1. For the topping: Sprinkle the gelatin over ¼ cup water in a small bowl and let soften 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil; stir to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so; you want to soften the cranberries but retain their plump shape.
  2. Drain the cranberries over a bowl. Add the gelatin to the juice in the bowl, stirring to dissolve. Add the cranberries to the juice, stirring gently. Cover and chill until the mixture thickens, about 8 hours or overnight.
  3. For the crust: Heat the oven to 350 degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press the crumbs on to the bottom and sides of a 9-inch tart pan with a removable bottom. Bake the crust 10 -12 minutes; cool completely on a rack.
  4. For the filling: Beat the mascarpone, sugar, cocoa and cream together just until spreadable. Spread the filling over the cooled crust and top with the cranberries. Refrigerate at least 2 hours before serving.
http://familystylefood.com/2012/11/cranberry-cocoa-cream-tart/

Chocolate Truffle Ice Cream

chocolate-truffle-ice-cream-recipe

I’m a purist when it comes to ice cream; not a fan of those what-the-hell flavors that pose as ice cream but are actually a totally different category of dessert – pumpkin pie, cotton candy and wedding cake come to mind.

I avoid distracting mix-ins like swirling candy rainbows, chunks of cake, cookies or even chocolate chips. That stuff just gets in the way.

When I indulge in ice cream, I want to be focused on the very essence of it: cream, air and sugar. I want smooth, super-luscious cream floating in my mouth; sweet, butterfatty custard in easy to understand flavors like vanilla, strawberry or chocolate.

chocolate-truffle-ice-cream-recipe

Making homemade ice cream isn’t difficult, but it does involve some patience and maybe a tiny bit of bravery during certain delicate steps such as making the custard base on the stovetop (scrambled eggs are not fun in ice cream, and neither is throwing them out and starting all over).

The demand and production of ultra-premium “artisanal” ice cream is growing. If you live or visit a city that has small shops like Jeni’s in Columbus, Ohio or Van Leeuwen in New York City, well lucky you. Bypass the recipe below and go out on the town!

But if you have some time, an inexpensive electric ice cream maker and the desire for indulgence, you can make this rich, not-too-sweet ice cream in your kitchen. The texture is very much like the inside of a chocolate truffle, only much colder…

chocolate-truffle-ice-cream-recipe

Chocolate Truffle Ice Cream

Serving Size: 1 quart

Ingredients

  1. 4 ounces semisweet chocolate, chopped
  2. 4 ounces bittersweet chocolate, chopped
  3. 8 egg yolks
  4. 1 cup brown sugar
  5. 2 cups heavy cream
  6. 1 cup whole milk
  7. 1/3 cup cocoa powder, plus more for serving
  8. 1/4 teaspoon fine sea salt

Instructions

  1. Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Let the chocolate melt, stirring until smooth. Set aside to cool.
  2. Beat the egg yolks and sugar in an electric mixer until thickened and pale, about 5 minutes on medium-high speed.
  3. Meanwhile, combine the cream, milk, cocoa and salt in a saucepan. Bring the mixture just to a boil - when little bubbles form around the edges of the pan, you're done. Transfer to a container with a pouring spout (like a Pyrex liquid measure) and slowly drizzle into the egg mixture on low speed.
  4. Return the mixture to the saucepan and cook for 5 - 7 minutes over medium-low heat, whisking constantly, until thickened enough that the whisk leaves a trail in the pan. If you want to be sure, the temperature should read 175 degrees on an instant thermometer.
  5. Whisk the melted chocolate into the custard until completely smooth. Strain through a fine mesh strainer into a bowl. Cover and refrigerate until very cold - at least 6 hours or overnight.
  6. Scrape the mixture into an ice cream maker (it will be thick) and churn according to directions. You can serve right away, or transfer to a container to freeze for a few more hours. Scoop truffle-sized servings and dust with cocoa powder.
http://familystylefood.com/2011/07/chocolate-truffle-ice-cream/