How To make Absolutely Deep Dark Chocolate Fudge Cookies
Ingredients
1/2
cup
cocoa, unsweetened
1 1/2
cup
flour, all-purpose
1
teaspoon
baking soda
1
teaspoon
salt
8
oz
chocolate, baking, semisweet, broken
4
oz
chocolate, baking, unsweetened, broken
1 1/2
cup
sugar, light brown, firmly packed
3/4
cup
butter, unsalted
3
each
eggs
1
teaspoon
vanilla
18
oz
chocolate chips, semisweet
1
cup
whipping cream
2
tablespoon
butter, unsalted
2
tablespoon
sugar, granulated
12
oz
chocolate, baking, semisweet, broken
Directions:
To prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
To prepare chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)
Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
Makes 3 to 3 1/2 dozen cookies.
How To make Absolutely Deep Dark Chocolate Fudge Cookies's Videos
The most perfect chocolate-chip cookies you will ever see
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3 INGREDIENTS EASY DARK CHOCOLATE RECIPE | HOW TO MAKE CHOCOLATE AT HOME
3 INGREDIENTS EASY DARK CHOCOLATE RECIPE | HOW TO MAKE CHOCOLATE AT HOME. When you are going to make different types of cake and desserts you may need dark chocolate. After watching this video you will know how to make it at home in easy way without coconut oil so that you don’t need to buy it from store.
ingredients
Cocoa powder - 1/2 cup (45 gram)
Icing sugar - 3 tbsp (25 gram)
Cocoa butter - 1/4 cup + 1/2 tbsp (45 gram)
© Hands Touch
Healthy No-Bake BROWNIES (Vegan, Gluten Free) - Hot Chocolate Hits
Satisfy that sugar craving with this recipe for guilt free no-bake brownies. FULL PRINTABLE RECIPE:
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Homemade Chewy Chocolate Chip Cookies
Homemade Chewy Chocolate Chip Cookies
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EASY Dark Chocolate Fudge Recipe – Parisian Chocolate “Fooj” (Lower Sugar No Thermometer)
Phenomenal chocolate fudge without any fuss? You bet! If you're a chocolate fudge lover, I'm confident you'll love this very easy chocolate fudge recipe. For me, I believe this is the best chocolate fudge I’ve ever eaten (or made) because it delivers on both texture and deep chocolate flavor without the typical head-swimming sweetness. Its method also eliminates the fussiness traditional fudge calls for. As always, a good chocolate choice is key, which is why I always provide the exact chocolate I use in the recipes on my channel.
My Parisian Chocolate “Fooj” is significantly lower in sugar and the ingredients (and chocolate choice!) work in perfect harmony here to deliver a rich and smooth dark chocolate fudge with great flavor and balanced sweetness.
I call this my Parisian Chocolate “Fooj” because the recipe is inspired by the recipe of my friend Matthieu in Paris, plus its deep chocolate flavor and toned-down sugar is representative of the French’s penchant for chocolate over very sweet things. One evening while at Matthieu’s parents’ home for dinner, he served two small squares of his homemade fooj with our coffee (I had to ask him several times what he was saying, not realizing he was pronouncing the English word “fudge.”)
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
Register for a live online class today with Chef Zach to perfect this recipe or any technique in chocolate. |
Ingredients:
3 cups (400 g) dark chocolate (preferably high-quality couverture chocolate near 70% cacao)
*I use Valrhona Guanaja 70% in this recipe and it's perfect here. This is the chocolate I highly recommend for this recipe).*
2 Tbsp + 2 tsp (40 g) unsalted butter
1¾ cups (406 g) heavy cream
2 Tbsp (24 g) turbinado sugar
1/4 tsp fleur de sel sea salt
2 tsp (10 ml) pure vanilla extract
3/4 cup (75 g) toasted nuts of your choice, coarsely chopped (optional)
Tips & Extras:
- Turbinado sugar is best known under the brand name “Sugar in the Raw.”
- The “fooj” is a bit softer at room temperature than traditional fudge, so I like to keep it stored refrigerated until served. Its texture is amazing, so with a slight chill it’s wonderful. It’ll do fine at room temp for a little while as long as your room isn’t too warm. You can dust it with a little cocoa powder or confectioners’ sugar or lightly dredge it in a mixture of equal parts sugar and instant espresso powder.
- The “fooj” can be frozen for long-term storage if wrapped well.
- I wanted to use pecans because they are traditionally added to the fudge I grew up around, but I was hesitant because they can add to a fudge's already over-the-top sweetness. However here, because this fudge’s richness depends on the dark chocolate not on sugar, the slight sweetness of pecans is a perfect match. But you can use any one, or a mixture of, your favorite nuts. Toasting them first gives them deeper flavor. Of course, nuts are optional.
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Perfect Bar Presents: Dark Chocolate Chip Peanut Butter + Açaí
Healthy, plant-based and absolutely delicious. Those were Perfect Bar’s goals when they set out to make their first-ever brownie protein bar. I knew once I tasted their Chocolate Walnut Brownie that something equally amazing was about to happen. I mean, the bar is plant-based, boasts 10g of whole food protein and has a fudge-like texture that makes it hard to believe how good it is for you. Then it hit me: acai soft serve. This easy-to-make homemade acai soft serve recipe complements the rich, deep flavor of the Chocolate Walnut Brownie bar so perfectly! It is a good-for-you, superfood super dessert of your dreams – enjoy!
Ingredients
2 – 3.5 oz. packets unsweetened acaí
2 – cups frozen fruit (bananas, blueberries, mango or cherries are all great options)
1/4 cup water
2 – scoops plant-based vanilla protein powder (optional)
1 – Chocolate Walnut Brownie Perfect Bar, cut into 8 pieces
Toppings: cacao nibs, coconut flakes, chia seeds, sliced banana, honey, nut butter, etc.
Super Easy Directions
Add all ingredients to a high-speed blender and blend until well combined. Add more water if needed to blend or add more frozen fruit to thicken. You may also need to let the fruit thaw a little if it’s too hard to blend. Spoon into a bowl and top with Walnut Brownie pieces, cacao nibs, coconut flakes or other suggestions above.
Serves 2. Enjoy!