Fourteen days. Fourteen decadent chocolate recipes.
It’s a full on chocolate marathon.
I have scoured hundreds of chocolate recipes for you and selected some of the best. Every day for two weeks, I deliver those recipes to you on the Tulsa World’s Taste blog, tulsaworld.com/taste.
Happy Valentine’s Day.
The series starts with a blast — Chocolate Hydrogen Bombs. The author of “Sugar, Sugar: Every Recipe Has a Story” calls this an industrial-strength chocolate dessert that is “so decadent that it seems naughty.”
So, I won’t tell if you don’t … and stay tuned.
Chocolate Hydrogen Bombs
Serves 6
1/4 cup (1/2 stick) butter, at room temperature
1/4 cup granulated sugar
1/2 cup whole milk
1 egg yolk
4 ounces unsweetened chocolate
2 tablespoons plus 2 teaspoons honey
1/2 teaspoon vanilla extract
1 (7.05-ounce) box amaretti cookies (18 to 24 cookies)
2 tablespoons brandy
1 batch Chocolate Hydrogen Bomb Whipped Cream (recipe follows)
1. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy.
2. In a small saucepan, scald the milk (heating it to just under boiling, when small bubbles form around the edge of the saucepan). Remove from the heat and let cool for 15 minutes. Place the egg yolk in a separate bowl and whisk until smooth. Gradually blend the milk into the yolk and beat well. Set aside.
3. In a large saucepan, melt the chocolate and honey over low heat, stirring constantly. When the chocolate is melted, slowly add the yolk-milk mixture and mix until well incorporated. Add the creamed butter, one-fourth at a time, making sure to blend well before adding more. Continue to stir the mixture over low heat until the chocolate sauce is smooth. Remove from the heat and stir in the vanilla. Set aside to let cool while you prepare the macaroons.
4. Place 3 or 4 amaretti in each of six martini glasses or small serving dishes. Drizzle 1/4 teaspoon of the brandy over each cookie. Allow them to soak for a couple of minutes. Pour the chocolate sauce over and around the cookies in each dish, allowing the sauce to pool in the bottom. Cover the glasses with plastic wrap and chill for 8 hours or overnight. Bring them to room temperature for 30 minutes before serving. Top with a large dollop of the whipped cream.
Chocolate Hydrogen Bomb Whipped Cream
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1. Place the cream in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until it begins to stiffen, about 90 seconds. Add the sugar and beat until soft peaks form, about 20 seconds longer.
BONUS RECIPE!!!
Chocolate Hydrogen Bomb Cocktail
(aka Booze Shake) Serves 4
1 cup vanilla or coffee ice cream, softened
2 tablespoons (1 ounce) liqueur (Tia Maria, Grand Marnier, Kahlúa, amaretto, or crème de cacao)
1/4 cup (2 ounces) brandy
1/4 cup whole milk (as needed)
2 amaretti cookies, finely crushed
Unsweetened cocoa powder, for dusting (optional)
Place the ice cream, liqueur, and brandy in a blender and mix until smooth. Add milk as needed to achieve a thick but (barely) pourable liquid. Divide evenly among four cocktail glasses. Dust the tops with crushed cookies and cocoa powder and serve.
—From Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing
