CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES)
The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies like cookies and cocoa powder. By adding bittersweet chocolate and toasted hazelnuts, she has made it positively luxurious. The treat gets its name from its resemblance to a salami, with bits of nuts and cookies studding each slice.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 3h30m
Yield About 3 dozen cookies
Number Of Ingredients 8
Steps:
- Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
- In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
- Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
- Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
- Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
- When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 42 milligrams, Sugar 6 grams, TransFat 0 grams
CHOCOLATE RUSSIAN
This is a variation of the White Russian that I've really liked lately, I've even used a little chocolate syrup or white chocolate liqueur too.
Provided by Allan Lee
Categories Beverages
Time 2m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing glass pour in your Vodka, Kahlua and Chocolate Liqueur.
- Fill your double old fashioned glass with ice.
- Pour in your alcohol.
- Top with either milk, cream or half and half.
- Swizzle for a bit, if you like and enjoy!
RUSSIAN HOT CHOCOLATE
I went to St. Petersburg in November of 2002 with my husband and stumbled upon a little coffee place with a slow-turning dasher massaging a smooth, dark, tar-looking substance. The counter girl channeled the velvety, hot chocolate soup into demitasse cups and handed us a tiny spoon. We weren't sure what to do next and then we saw others skimming off a taste of the mixture, a spoonful at a time. Now, without all the hard-to-get visas, borscht, and cold weather, you can enjoy it too.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the Orange Creme Fraiche: Combine all the ingredients in a chilled bowl and whisk until soft peaks form. Chill until ready to serve.
- Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened, about 4 minutes.
- Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use.
- Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme fraiche served on the side on demitasse spoons.
CHOCOLATE BLACK RUSSIAN
Make and share this Chocolate Black Russian recipe from Food.com.
Provided by diner524
Categories Shakes
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.
Nutrition Facts : Calories 435.7, Fat 15.8, SaturatedFat 9.7, Cholesterol 48.6, Sodium 111, Carbohydrate 53.5, Fiber 1.7, Sugar 49.4, Protein 5.5
CHOCOLATE-FILLED RUSSIAN TEA CAKES
Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
- For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
- Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
- Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
More about "chocolate russian recipes"
RUSSIAN CHOCOLATE SALAMI • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.4/5 (57)Total Time 3 hrs 18 minsCategory Dessert RecipesCalories 119 per serving
- Place half of the tea biscuits into the bowl of a food processor and process until you get coarse crumbs. Break the rest of the tea biscuits into small pieces. (You can do this by hand. You can also place the biscuits into a plastic bag and then roll it with a rolling pin.) Transfer all the biscuits into a large bowl.
- Place the butter, sugar, milk, and cocoa powder into a saucepan and warm it over medium heat. Whisk until the cocoa powder is incorporated and all butter has melted.
- Add the cocoa mixture to the dry ingredients and mix with a spatula until everything is incorporated.
CHOCOLATE RUSSIAN BUTTERCREAM: SIMPLE INGREDIENT RECIPE
From chelsweets.com
Reviews 37Calories 383 per servingCategory Frosting & Fillings
- Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a stand mixer or hand mixer for 5-7 minutes. The butter should lighten in color as you incorporate air into it.
- Add in the vanilla extract, salt, and sifted cocoa powder mix on the lowest speed until incorporated. If you mix this too quickly, you'll get huge cocoa clouds billowing from your mixing bowl.
- Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. The sweetened condensed milk sometimes pools at the bottom of the bowl, so be sure to scrape all the way to the bottom.
DOUBLE CHOCOLATE SNOWBALL COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE WHITE RUSSIAN - SHAKE DRINK REPEAT
From shakedrinkrepeat.com
RUSSIAN ROYAL CAKE (KOROLEVSKIY CAKE) - LET THE BAKING …
From letthebakingbegin.com
CHOCOLATE WHITE RUSSIAN - TIPSY BARTENDER
From tipsybartender.com
CHOCOLATE WHITE RUSSIAN - BASIL AND BUBBLY
From basilandbubbly.com
CHOCOLATE SALAMI - Шоколадная Колбаса - OLGA'S FLAVOR …
From olgasflavorfactory.com
CHOCOLATE WHITE RUSSIAN WITH CHOCOLATE SYRUP - FORK IN …
From forkinthekitchen.com
5/5 (1)Total Time 5 minsCategory BeveragesPublished Dec 19, 2019
BEST CHOCOLATE MUG CAKE RECIPE - HOW TO MAKE CHOCOLATE MUG …
From goodhousekeeping.com
WHITE CHOCOLATE BROWNIES WITH TOASTED SESAME CARAMEL
From epicurious.com
DARK CHOCOLATE CHERRY ALMOND BARK RECIPE - THE WASHINGTON POST
From washingtonpost.com
TRADITIONAL CHOCOLATE CREAM PIE RECIPE - TASTING TABLE
From tastingtable.com
RUSSIAN TEA CAKES RECIPE - EASY SNOWBALL COOKIES!
From cookiesandcups.com
RUSSIAN CHOCOLATE CAKE BALLS - MOMSDISH
From momsdish.com
MISSISSIPPI MUD PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
DECADENT LAYERED CHOCOLATE FLAN RECIPE - TASTING TABLE
From tastingtable.com
CHOCOLATE CHIP RUSSIAN TEA CAKES – A BEE BAKES
From abeebakes.com
CHOCOLATE WHITE RUSSIAN RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
WHITE CHOCOLATE WHITE RUSSIAN – A TWIST ON A CLASSIC! - RACHEL COOKS
From rachelcooks.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
EASY RUSSIAN BUTTERCREAM (CONDENSED MILK FROSTING)
From sugarandsoul.co
CHOCOLATE FROZEN YOGURT - CREAMY, HEALTHY SOFT SERVE RECIPE!
From chocolatecoveredkatie.com
10 BEST RUSSIAN CHOCOLATE DESSERTS RECIPES | YUMMLY
From yummly.com
BAKE A BATCH OF JOANNA GAINES'S BROWNIE COOKIES RECIPE - OPRAH …
From oprahdaily.com
14 TRADITIONAL RUSSIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
#15-minutes-or-less #time-to-make #course #preparation #occasion #for-1-or-2 #beverages #easy #beginner-cook #cocktails #comfort-food #taste-mood #sweet #number-of-servings
You'll also love