CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)
I was having a massive chocolate attack last weekend, so I came up with this. I am normally not crazy about raisins in my cookies but I like them when paired with nuts and chocolate. This started as your standard basic chocolate chip cookie recipe, but you wouldn't know it by the end result.
Provided by Vino Girl
Categories Drop Cookies
Time 30m
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
- Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
- Stir in the chocolate chips, nuts, and raisins.
- Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
- Bake for 12-14 minutes (don't overbake or they might be dry).
- Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Nutrition Facts : Calories 163.4, Fat 8, SaturatedFat 3.5, Cholesterol 21.3, Sodium 101.4, Carbohydrate 22, Fiber 0.7, Sugar 13.6, Protein 1.9
CHOCOLATE-COFFEE DACQUOISE
Meringue cake. Nut-filled meringue with coffee buttercream and chocolate ganache.
Provided by christinewtng
Categories Chocolate Cake
Time 8h30m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
- Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
- Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
- Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
- Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
- Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
- Dissolve instant coffee in hot water.
- Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
- Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
- Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
- Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
- Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 26.9 g, Cholesterol 98.6 mg, Fat 25.9 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 100.3 mg, Sugar 22.4 g
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- To make the dacquoise: Put two oven racks equidistant from the top and bottom of the oven and preheat to 225°F. Trace three 8" circles on two pieces of parchment.
- Place the egg whites, cream of tartar, and salt in the bowl of a stand mixer and beat on medium speed until fine bubbles form. Increase the speed to medium-high and whip until soft peaks form.
- In a small bowl, whisk together the nut flour and cocoa powder. Sprinkle half of the mixture over the egg whipped egg whites and use a spatula to fold into the whites.
- Bake the disks for 1 hour. Turn off the oven, and leave the disks inside to dry for at least 3 hours, or as long as overnight.
- To make the caramel whipped cream: Place the caramel in a medium heatproof bowl with 1/2 cup of the heavy cream. Heat in the microwave in 20-second bursts, stirring in between, until the mixture is smooth.
- When ready to assemble the cake, beat the mixture until soft peaks form. Add the salt and confectioners' sugar and beat until the cream holds a medium peak.
- To make the hazelnut filling: In the bowl of your mixer, combine all of the ingredients and beat with the whisk attachment until fluffy and smooth.
- To assemble: Place one of the dacquoise disks on a serving plate and pipe marble-sized spheres of the hazelnut filling onto it, leaving some spaces in between for the whipped cream.
- Storage instructions: Refrigerate any leftover dacquoise for up to 2 days; the meringue layers will continue to soften as the cake sits.
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