Tartine With Chocolate And Mint Butter Recipes
BROWN BUTTER MADELEINES
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 10 to 14 madeleines
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn.
- In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix.
- In a small bowl, sift together the flour, baking powder and 1/4 teaspoon salt, and mix into liquid ingredients, along with zest, just until blended.
- Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes.
- *Cook's Note: you may substitute a mini-muffin pan for madeleine molds.
WHITE CHOCOLATE-MASCARPONE BUTTER
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Put the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool. Add the butter and mascarpone to the white chocolate mixture and beat with a mixer until combined. Chill before serving.
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- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
30 BEST MINT CHOCOLATE DESSERTS - INSANELY GOOD
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- Homemade Peppermint Patties. There’s nothing quite like the first bite of a peppermint pattie. When the rich dark chocolate breaks to reveal that cool, sweet mint filling inside, it’s like heaven.
- Mint Chocolate Chip Milkshake. Whenever I go to Baskin Robbins, I go in thinking I’ll try something new, but I almost always end up with a scoop of mint chocolate chip.
- Rich And Creamy Peppermint Hot Chocolate. This recipe takes a tad longer than pouring hot water over a pack of cocoa, but it’s so worth it in the end.
- Best Mint Brownie Recipe. Brownies are such a versatile treat, and they go with so many amazing flavors. I’m partial to caramel or raspberry, but these mint brownies are definitely near the top of my list.
- Mint Chocolate Bark. I can’t tell you how often I’ve gone to make peppermint bark only to find the stores are totally out of candy canes. That’s where this recipe comes in.
- Homemade Peppermint Chocolate Chip Ice Cream. Ice cream makers are so worth the investment once you get a taste of the homemade stuff. Being able to make any flavor you want is so exciting, and I promise you’ll use it more than you think!
- Homemade Junior Mints. Junior Mints are pretty similar to Peppermint Patties, except the filling has a slightly different texture, and they’re generally smaller.
- Peppermint Brownie Truffles. Brownie truffles are similar to cake truffles; only there’s no frosting in the mix. Instead, the fudgy brownie is all you’ll need to make these moist yet firm.
- Easy 5-Ingredient Peppermint Fudge. Since white chocolate fudge can be a little sickly on its own, you’ll make a batch of dark chocolate as well for this recipe to help balance it out.
- 3-Ingredient White Chocolate Peppermint Pretzels. This recipe only needs pretzels, white chocolate, and crushed candy canes. That said, it is a touch time-consuming since you have to dip each pretzel in the chocolate.
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