CHOCOLATE STRAWS
If first attempts don't succeed, you can remelt the chocolate and try again. Use these to garnish any dessert that calls for a touch of elegance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 1
Steps:
- Melt chocolate in the top of a double boiler or a heat-proof bowl set over a pan of simmering water.
- Pour melted chocolate onto the back of a clean 11-by-17-inch baking pan. Using an offset spatula, spread the chocolate into a thin even rectangle, covering the pan.
- Place pan in refrigerator to chill until chocolate sets up slightly, about 15 minutes. Holding the pan vertically, score the chocolate down the middle with a metal bench scraper. Starting on the left side and holding scraper at a 45 degrees.angle, gently push away from you for about 2 1/2 inches, forming a curl or straw. Repeat making straws down side of pan and on the other side, for a total of twelve straws. If the chocolate gets too soft, chill 5 minutes. Store straws between parchment layers in an airtight container, refrigerated, until ready to use.
CHOCOLATE-ANISE STRAWS
Time 1h
Yield Makes 12 straws
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.
- Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw. Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.
- Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.
LOVE ME A VANILLA MILKSHAKE WITH CHOCOLATE PEANUT STRAWS
Steps:
- Special equipment: 2 thick straws
- Line a plate with parchment paper or spray with nonstick cooking spray.
- Heat the chocolate chips in a bowl in the microwave for 30 seconds, then stir very well. Continue to microwave in 20-second increments, stirring, until melted and smooth. While warm, using the back of spoon, coat one end of a straw with melted chocolate, making sure the chocolate sticks. Shake off any excess. Sprinkle the peanuts evenly over the wet chocolate and place onto the prepared plate; repeat for the second straw. Transfer the plate with the straws to the freezer to set, about 5 minutes. Place 2 glasses in the freezer to chill, 3 to 5 minutes.
- In the base of a blender, add the milk, vanilla extract, salt and vanilla ice cream and liquefy until smooth. Pour into the chilled glasses, top with whipped cream and serve with a dipped straw!
CHOCOLATE STRAWS
Provided by Julia Moskin
Categories appetizer
Time 45m
Yield About 1 dozen straws
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees, or 350 degrees with convection. Line two baking sheets with parchment paper or silicone mats.
- Lightly flour a work surface. Use a rolling pin to roll the pastry into a long rectangle, about 8 inches wide, turning over a few times to distribute the flour evenly. Patch any cracks with warm water and roll smooth.
- Combine chocolate and sugar in a bowl and set aside.
- Turn the pastry so the long side is facing you. Using a ruler or straight edge, trim off edges so the rectangle is smooth and straight. Cut the rectangle in half, top to bottom, into two smaller rectangles of equal size. Refrigerate for 20 minutes
- Brush both rectangles with melted butter. Sprinkle the chocolate-sugar mixture evenly over one rectangle and place the other on top, butter side down. Use the rolling pin to roll out and press the two layers together.
- Using a ruler (if desired), cut into strips about 8 inches long and 3/4- to 1-inch wide. Lift up a strip by the ends, gently twist it two or three times, and place on the prepared pan. Press the ends flat. Repeat, leaving about 1/2 inch of space between straws.
- Bake until light brown and crisp, 18 to 22 minutes, rotating the pans in the oven after 10 minutes. Cool on a rack.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 5 grams, TransFat 0 grams
CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 22 to 24 cheese straws
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
CHOCOLATE STRAWBERRIES
The world's simplest dessert! Strawberries dipped in chocolate.
Provided by Colin
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 15
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 7.2 g, Cholesterol 0.4 mg, Fat 3.2 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 0.7 mg, Sugar 5.4 g
CRUNCHY CHOCOLATE CHIPPERS
Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.
Provided by PIETILPA
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g
CHOCOLATE-DIPPED STRAWBERRIES
Indulge in chocolate-dipped strawberries for dessert or as part of a romantic picnic. Drizzle over milk and white chocolate for the wow factor
Provided by Liberty Mendez
Categories Dessert, Treat
Time 24m
Number Of Ingredients 3
Steps:
- Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
- Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
- If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.
Nutrition Facts : Calories 145 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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