Tagged: chocolate

Deep dark chocolate cookies

So I have this thing where I often cook without reading the recipe fully first. Sometimes it ends in disaster, sometimes I’m ok. It’s a crapshoot. These delightful cookies turned out great; the only consequence of getting to the end of the dough-making portion and thinking “Oh crap! When does the flour go in?!” was that I unintentionally made amazing gluten-free cookies.

They’re soft, sweet and chocolatey. I will be making them again.

I think these may actually be deadly

*drool

I needed something nice to go with Easter dinner; something that would go with the roast chicken we’d done for when our friend came over.  I decided that these little cakes would be a good thing to try; they weren’t too hard, and they looked sufficiently decadent so as to be a grown-up version of Easter chocolate.

Boy howdy were they good.

For a change, I followed the recipe to the letter, so I have nothing to add other than I can highly recommend using a bar of 70% dark Rittersport as your chocolate.  You’ll get a gooey, velvety, rich and dark cake that looks like you spent ages getting the batter just so, when really it only takes about 20 minutes from start to finish.

Chocolate swirl marshmallows: attempt #2

Mmmm...chocolateI am much happier with the texture of these than the first batch of plain marshmallows.  This time, I let the mixer whip the syrup and gelatine together for the full 10 minutes instead of 8 like I did last time.  It seems to have made for a significantly fluffier mallow.  I may have also let the syrup cook a couple degrees less though, although I’m not sure.  (Although these marshmallows turned out better in the end, I somehow screwed up the first two batches of syrup last night, screaming profanities at it as I watched it collect around my whisk attachment in an amber clump and clatter around the bowl.)

At any rate, they are very good.  I took Brownie Points’ suggestion of swirling in the chocolate at the end of mixing rather than adding it to the liquid that the gelatine blooms in.  Sound advice: not only did the mallows retain their volume, but they’re very pretty too, with swirls of dark and light brown mixing with the white.  I also added a little cocoa powder to the icing sugar/rice flour dusting mix, which adds another small hit of chocolate.