GLOSSY CHOCOLATE SAUCE
Steps:
- Combine chocolate, place over double boiler, stir until melted. Whisk in syrup and water, incorporating well. Serve warm.
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE
Provided by Jill O'Connor
Categories Mixer Chocolate Dessert Fry Dried Fruit Apricot Brandy Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
- For beignets:
- Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
- Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
- Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
- Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
- Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.
EASY CHOCOLATE-APRICOT BROWNIES
Brownies are one of my all-time favorite treats, and the combination of the brownie and the apricot jam reminds me of a Sacher torte.
Provided by Bringhomethebakin'
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan generously with cooking spray.
- Mix oil, water, and eggs together in a bowl. Stir in brownie mix until just moistened. Spread 2/3 of the batter into the prepared pan.
- Bake in the preheated oven for 25 minutes.
- While brownies are baking, warm apricot jam in a small saucepan over medium-low heat.
- Remove brownies from the oven and sprinkle chocolate chips over top. Spread warm jam over the entire surface. Drop spoonfuls of the remaining brownie batter over the surface of the jam.
- Return to the oven and continue to bake until edges are dry but brownies still look slightly underdone, 20 to 25 minutes. Remove from the oven and allow to cool.
Nutrition Facts : Calories 515 calories, Carbohydrate 79 g, Cholesterol 23.3 mg, Fat 23.5 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 236.1 mg, Sugar 17.9 g
CHOCOLATE-APRICOT BABKA
You may think it unfathomable to change up a classic babka recipe, but maybe there's something to be said about playing with a classic. Ann Amernick, the author of "The Art of the Dessert," adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It's a twist on the traditional, and perhaps a new favorite.
Provided by Joan Nathan
Categories dessert
Time 2h
Yield 1 large Bundt babka or 2 loaf babkas
Number Of Ingredients 18
Steps:
- To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
- Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
- To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
- To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
- To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
- Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
- Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 18 grams, TransFat 0 grams
POACHED PEAR AND DRIED APRICOTS WITH CHOCOLATE SAUCE
Categories Chocolate Dessert Quick & Easy Pear Apricot Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the sugar, the rum, and 1/2 cup water and simmer the mixture for 2 minutes. Add the pear, peeled, halved, and cored, and the apricots and poach the fruit, covered, spooning the syrup over the pear occasionally, for 8 to 10 minutes, or until the pear is tender. In a small heavy saucepan combine the chocolate, 2 tablespoons water, and the vanilla and heat the mixture over low heat, stirring constantly, until it is smooth. Transfer the pear halves to a work surface, cut them diagonally, into 1/4-inch-thick slices, and fan them onto 2 plates. Sprinkle the apricots over the pear slices and spoon the chocolate sauce around the fruit.
GLOSSY CHOCOLATE SAUCE
Four ingredients and 15 minutes is all you need to make this glossy chocolate sauce - perfect for dessert toppings!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- 1. Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat.
- 2. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.
Nutrition Facts : Calories 90, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 tablespoon, Sodium 30 mg
CHOCOLATE-DIPPED APRICOTS
Steps:
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
- Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.
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