Chocolate Feuilletine Dipped In Dark Chocolate Recipes

Steps:

• Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes.
• Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

Steps:

• In 2-quart heavy saucepan, heat both chocolates and the whipping cream over low heat, stirring frequently, until cream is hot and chocolate is melted. Stir with wire whisk until smooth. Stir in vanilla. Pour into fondue pot. Keep warm with fuel canister on low heat.
• Arrange cake and fruit dippers on platter. Set fondue pot in center of platter.