Chocolatines 5 Recipes

Steps:

• Preheat oven to 325°F.
• In a bowl whisk together flour, cocoa powder, baking powder, and salt.
• In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.
• Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.

Steps:

• Place chocolate into a bowl; add chipotle pepper and salt.
• Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour cream over chocolate and let stand for 3 minutes.
• Stir gently until chocolate mixture is completely smooth. Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll the chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 minutes to 1 hour.
• Place cocoa into a small bowl. Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Roughly cut candy into 1/2-inch square 'stones'. Place the chocolate pieces into the cocoa and toss gently to coat.

Steps:

• Preheat oven to 325 F and have ready some lightly greased cookie sheets.
• Mix together flour, cocoa powder, baking powder, and salt.
• In another bowl, beat together butter and sugar until smooth, then add rum and beat well.
• Add eggs one at a time, beating after you add each one.
• Gradually add flour mixture to the butter mixture just until blended well.
• Form dough into 25 balls and bake until the tops begin to crackle, about 15 minutes.
• Transfer to racks to cool.