Category Archives: Chocolates

Baked Double Chocolate Doughnuts 

My daughter has been asking me to make doughnuts for a while. I love doughnuts,  just not too crazy about frying. I tried frying doughnut holes a couple of times, but they came out like burnt fritters. The only doughnuts I had successfully done were my Baked Honey Crullers. So this time, I decided to bake them again. I figured I would have a better chance of success. And voilà! I made it in one try ! The more exciting part is my son loves them ! He doesn’t have a sweet tooth and it’s not often that he likes my goodies (at least me and my daughter think they are !) He even asked me to make it again and I did ! It’s so easy when you have a doughnut pan. You can actually transform any of your muffin or quick bread recipes into doughnuts !  Just dress them up with a glaze or some sprinkles ! 

Makes 12 -14 doughnuts

For the doughnuts 

  • 270 g all-purpose flour
  • 40 g unsweetened cocoa powder 
  • 120 g granulated sugar 
  • 60 g demerara or brown sugar 
  • 3 g baking powder 
  • 3 g baking soda 
  • 2 g salt 
  • 2 large eggs
  • 60 mL vegetable oil 
  • 250 mL buttermilk (adjust if needed)
  • 5 mL pure vanilla extract 
  1. Preheat oven to 350°F
  2. Sift together flour,cocoa powder, baking powder, baking soda and salt
  3. Add in both sugars 
  4. In another bowl, mix together eggs, oil, buttermilk and vanilla 
  5. Add wet ingredients into dry ingredients 
  6. Mix until just blended 
  7. Spoon/pour batter into lightly greased doughnut trays 
  8. Bake for 10-12 minutes 
  9. Cool completely on rack 

For the chocolate glaze 

  • 120 g semi-sweet or dark chocolate, finely chopped 
  • 120 mL whipping cream
  • 2.5 mL pure vanilla extract 
  1. Heat whipping cream over medium heat until just starting to boil 
  2. Pour it over chopped chocolate 
  3. Wait 30 seconds, add vanilla and stir until smooth 

When doughnuts are cooled, dip one side into chocolate glaze, place on rack to dry 

Tools that I used

Wilton Nonstick 6-Cavity Donut Pan

You can get this doughnut pan through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 


Spring Chocolate Pudding 

Spring is finally finally here ! It’s been a long time ! Even the cherry blossoms think so, they’ve been waiting to bloom and shine !  I used to garden a lot more, but ever since I have kids, I’ve been too busy growing two little humans and kind of abandoned my garden. This year, I want to at least plant some herbs, so I got some basil and cilantro seeds the other day and just put them in a couple of small pots. Well, I have to wait a while before my herbs grow.  So meanwhile, I made these cute little pudding pots to enjoy. They look very realistic !  And I was so happy that I could shoot the pictures in my backyard with some sunshine ! They would make a fun little snack for the kids at Easter ! Try to pick strawberries that are smaller and longer in shape so they would look more like little carrots.  

Makes about 6-8 servings 

For the candy coated strawberries

  • 180 g orange candy melts 
  • 5-10 mL vegetable oil
  • 8-10 strawberries (at room temperature)
  1. Wash and dry strawberries leaving the stems on 
  2. Melt candy melts in the microwave or over a double boiler according to package instructions 
  3. Add 5-10 mL of vegetable oil to achieve desired consistency if needed 
  4. Coat strawberries with candy melts, tap off excess, be careful not to break the stems 
  5. Place on a tray lined with parchment paper 
  6. Pour remaining candy melts into a piping bag 
  7. Cut a small hole at the end of piping bag 
  8. Drizzle over dried, coated strawberries 

For the chocolate pudding 

    • 30 g unsweetened cocoa powder 
    • 75 g granulated sugar 
    • 30 g cornstarch 
    • Pinch of salt 
    • 500 mL milk (whole or 2%)
    • 120 g semi-sweet chocolate chips 
    • 5 mL pure vanilla extract 

You would also need 8 regular-sized Oreo cookies for topping

      1. In a non-stick pot, mix together cocoa powder, sugar, cornstarch, salt
      2. Gradually stir in milk 
      3. Place over medium heat, stirring continuously until starting to bubble   
      4. Add chocolate chips, stir until thickened and chocolate all melted
      5. Remove from heat, mix in vanilla extract 
      6. Spoon into containers, let cool and refrigerate for at least 2-3 hours (a skin will form on top of pudding, but that’s OK, as we will put crushed Oreo on top)

To assemble pudding, crushed Oreo into small pieces, put on top of pudding, place a coated “carrot” on top 

Candy coated strawberries recipe adapted from lifemadesimplebakes.com

Chocolate Souffle 

I think Valentine’s day is a perfect time to make chocolate souffle. It brings a sweet ending to your romantic dinner. I first learned it at a pastry course and it’s actually pretty easy. All souffles will rise in the oven and fall shortly after they are taken out. That doesn’t mean that you fail, it’s just the way they are. Some recipes have a higher ratio of egg whites, some add cornstarch and milk or cream. These methods may make the souffles higher and stay in shape a little longer. After trying a few recipes, I found this one, adapted from the book “How To Bake Everything” by Mark Bittman is the simplest. It uses equal parts of egg yolks and whites, so you won’t need to worry about what to do with the extra yolks and the souffles came out both rich and airy. Have a sweet Valentine’s Day!

Makes about 4-6 servings

  • Butter for greasing ramekins 
  • 80 g granulated sugar, plus more for coating
  • 90 g dark chocolate (70%), chopped 
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar 
  • Icing sugar for dusting
  1. Preheat oven to 350°F
  2. Grease ramekins with butter, then sprinkle sugar over to coat, tap off excess 
  3. Melt chocolate in a heat-proof bowl over a pot of simmering water, let cool slightly 
  4. Whisk together egg yolks and 30 g of granulated sugar using an electric mixer until light yellow and mixture falls in a ribbon over surface 
  5. Mix in melted chocolate until combined 
  6. Clean and dry the whisk
  7. In another mixing bowl using the electric mixer, whisk egg whites and cream of tartar at medium speed until frothy
  8. Increase speed to high and slowly add in 50 g of granulated sugar
  9. Whisk until a stiff peak is formed
  10. Gently fold egg whites, in 3 batches, into egg yolk mixture
  11. Pour into ramekins and place on a rimmed baking tray 
  12. Put tray into oven, pour about one inch of hot water into baking tray
  13. Bake in hot water bath for about 20 minutes (Do not open oven door during baking)
  14. Dust with icing sugar, serve immediatelyChocolate Souffle

Tools and Books 

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KitchenAid K45SSWH Classic 4.5-Quart Bowl Stand Mixer, White

How to Bake Everything

How to Bake Everything: Simple Recipes for the Best Baking

You can get these items through the Amazon website by clicking the above link. I will receive a small compensation if you purchase them.

Espresso Truffles 

2016 has been a pretty busy blogging year for me….Trying new recipes, participating in recipe round-ups, collaborative posts, Gastroposts, etc.  I also took a few pastry courses to improve my knowledge and skills. It’s been fun and rewarding. To treat myself and write my last post for the year, I made these Espresso Truffles with two of my favourite things, coffee and chocolate ! These little balls are so yummy, just one bite can already put a smile on my face and they are surprisingly easy to make ! Looking ahead, I hope to continue to learn, create and share more recipes.  Have a Happy New Year ! Espresso Truffles

Makes about 16 truffles

    • 180 g semi-sweet chocolate (finely chopped)
    • 60 g dark chocolate (70%, finely chopped)
    • 120 mL whipping cream
    • 3 g French Vanilla or other flavoured coffee beans (coarsely crushed)
    • 1 teaspoon pure vanilla extract
    • toppings of choice : unsweetened cocoa powder, melted chocolate for dipping (about 8 oz for 16 truffles), sea salt, crushed nuts, shredded coconut, etcEspresso Truffles
  1. Pour whipping cream and crushed coffee beans in a non-stick pot over medium heat until simmering
  2. Pour hot cream through a fine mesh and over chopped chocolate, let sit for about 30 seconds, add vanilla
  3. Stir until smooth
  4. Cool, then put in fridge for about 2 hours
  5. With the help of a melon scooper or a teaspoon, shape about 2 teaspoons each into balls
  6. Roll over desired toppings or dip them in melted chocolate 
  7. Keep in fridgeEspresso Truffles

Marble Chocolate Bark 

This is probably one of the easiest homemade Christmas treats that you can give to your friends and relatives. And there are so many different ingredients you can use.  All you need are three basics :

  1. chocolate, dark, milk, white or a mix
  2. something chewy, like dried fruits
  3. something crunchy, like nuts, seeds,toffee bits, crushed candy canes

I like mine very simple because I still like to enjoy the chocolate.  So here is my creation !

  • 240 g dark chocolate
  • 120 g white chocolate 
  • 30 g pistachios (remove shells and crush into small pieces)
  • 30 g dried cranberries 
  1. Melt chocolates in a heat-proof bowl over a pot of simmering water.
  2. Pour dark chocolate on a baking tray lined with parchment paper, spread evenly with a spatula
  3. Drop spoonfuls of white chocolate over dark chocolate
  4. Swirl with a skewer or handle of a spatula to create marble effect
  5. Sprinkle dried cranberries and pistachios 
  6. Refrigerate until firm
  7. Break into pieces

 

 

Double Chocolate Cranberry Cookies 

I was craving for some chocolate cookies yesterday. Not just a plain chocolate chip cookie. But the decadent kind that is loaded with chocolate, and all you want to say after taking a bite is Mmmmm…..Mmmmmm and Mmmmmm ! So here they are ! Rich, chocolaty and soft…. I had to quickly shoot a few photos before they were all gone !
This is my first time using coconut sugar. Its taste and sweetness are very similar to brown sugar. I do find it gives the cookies a slightly drier texture. The cranberries are optional, but I thought it’s nice to add some tanginess. I hope you enjoy them as much as we do ! 

Makes about 16 cookies

  • 150 g all-purpose flour
  • 25 g unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 100 g unsalted butter
  • 60 g coconut sugar (or brown sugar)
  • 60 g granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 50 g dark chocolate, 70%, (chopped into small chunks)
  • 50 g semi-sweet chocolate (chopped into small chunks)
  • 60 g dried cranberries
  1. Preheat oven to 350ºF
  2. Sift together flour,cocoa powder, baking soda and salt, set aside
  3. Cream together butter and sugars using either an electric mixer with the paddle attachment or by hand with a wooden spoon (I just did it by hand)
  4. Add egg and vanilla, mix until blended
  5. Mix in flour mixture in two parts
  6. Stir in chocolate chunks and dried cranberries
  7. Drop about 1 tablespoon each of dough onto baking sheets lined with parchment paper, about 2 inches apart
  8. Bake for about 12 minutes
  9. Cool on baking sheets for about 5 minutes, then completely on rack

Double Chocolate Cranberry Cookies

Halloween Cake Pops

My daughter borrowed a book about Halloween treats from the library last week, there were so many great ideas we want to try. After looking through the book and “researching” on the internet, we decided to make cake pops !  So we went to the store and bought all we need…..cake pop sticks, chocolate, coating wafers, licorice sticks, sprinkles…..and we also picked up some sour candies, dried fruits, peppermint paddies….. oops, I guess we got a little too much ! Oh well, we had a lot of fun shopping and making them, that’s all that matters, right?! The coating wafers tend to be very sweet, so I used less sugar for the cake and dark chocolate for the frosting. They turned out really tasty and fudgy like brownies. My son, who doesn’t have a sweet tooth, said these cake pops are “boss” !

For the cake

  • 135 g self-rising flour (about 3/4 cup)
  • 25 g unsweetened cocoa powder
  • 60 g unsalted butter
  • 60 g granulated sugar
  • 1 egg
  • 1/2  teaspoon pure vanilla extract
  • 90 mL boiling water

For the chocolate frosting 

  • 60 g unsalted butter
  • 100 g icing sugar
  • 1/2 teaspoon pure vanilla extract
  • 60 g dark chocolate (70%)

For the coating

  • Chocolate or candy moulding wafers (You will need about 300 g of wafers to coat 6 cake pops)
  • Sprinkles, licorice, and or other decorations of choice 

Makes about 20 cake pops 

To make the cake

  1. Preheat oven to 350ºF
  2. Sift together self-rising flour and cocoa powder
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
  4. Add egg and vanilla
  5. Add flour mixture in 2 parts, mix until blended
  6. Gradually stir in boiling water, batter will be slightly runny
  7. Bake in a 9 inch x 5 inch loaf pan, lined with parchment paper, for about 20 minutes 
  8. Let cake cool completely

To make the frosting

  1. Melt dark chocolate in a bowl over a pan of simmering water, let cool slightly
  2. Using an electric mixer with paddle attachment, cream butter and icing sugar
  3. Add in vanilla and melted chocolate, mix until smooth

To prepare the cake balls

  1. When the cake is completely cooled, break the cake into fine crumbs with hands
  2. Gradually add frosting, a couple of tablespoons at a time, mix until you can roll mixture into balls
  3. Roll cake mixture into small balls, place on a cookie sheet lined with parchment paper, cover with plastic wrap and put in fridge for at least about 30 minutes

Halloween Cake Pops



 To assemble the cake pops

  1. Melt candy melts or chocolate in a bowl over a pot of simmering water 
  2. Dip cake pop sticks into coating about 1 inch deep
  3. Insert coated sticks into cake balls 
  4. Dip into coating, covering the whole cake pop (since it’s a chocolate cake, you may need to do 2 coatings if using white coating)
  5. Gently tap off excess coating
  6. Decorate while coating is still wet, then let dry (alternatively, you can draw on them when they are dry using edible markers)