Tag Archives: chocolate

Chocolate Risotto

Chocolate Risotto


Total Time: 30 minutes
Yield: 4-6 servings
1 1/2 cups heavy cream
2 1/2 cups half and half, plus more as needed
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon butter
1 cup arborio rice
1/4 cup red wine
pinch of salt
2 1/2 ounces bittersweet chocolate, chopped
1/4 cup sliced almonds, toasted, for garnish
In a medium saucepan, bring cream, half and half, vanilla and salt to a low simmer. Keep the heat on low and watch the mixture to avoid boiling.
While the liquid is heating up, add butter to a dutch oven. Once the butter has melted, add the rice and stir. Allow it to toast for a few minutes, stirring, then add red wine to deglaze the pan.
Once the wine has cooked into the risotto and not a lot of liquid remains in the pan, add a ladle of cream. Stir frequently, allowing the cream to slowly absorb into the rice. Adjust the temperature as needed, alternating between low and medium low. You don’t want to the heat too high or the liquid will be gone before the risotto is fully cooked. Keep an eye on the saucepan with the cream as well. You want it barely simmering to prevent reducing.
Repeat the process of adding cream and stirring until all of the liquid has been used, approximately 30 minutes. Test the risotto for doneness. It should be soft but slightly toothsome. If necessary, continue cooking and stirring on low heat until the rice has finished cooking.
Stir in the chocolate and remove the pan from the heat. Continue stirring until the chocolate is fully incorporated.
The risotto will thicken as it sits. Stir in additional half and half if desired to create a thinner consistency (start with 1/2 cup). Garnish with toasted sliced almonds before serving.
If you run out of liquid but feel the rice still has a long way to go, you can heat up some more half and half and continue ladling it into the rice.
Cream will reduce more quickly than stock so keep the temperature very low on both the saucepan and the risotto pan. Kept a close watch on both pans and moved them on and off the heat as needed to maintain a consistant temperature. You want a barely bubbling simmer.  Also, the cream takes longer to absorb into the rice so if the heat is too high on either pan you’ll run out of liquid before the risotto is finished.
I recommend stirring for the entire cooking process. Burnt cream does not make for a romantic dessert.
Origional blogger said, I made this twice and the first time I had a near disaster. The cream separated at the very end, causing an oily residue to appear around the finished product. To avoid this, keep the temperatures low, do not add cold cream at any time during the process and remove the risotto from the heat after adding the chocolate. However, should this happen to you do not panic! It’s very easy to fix. Simply place the risotto in a fine mesh strainer over a bowl. Allow the separated liquid to drain and then place the risotto in a clean bowl. Stir in some additional half and half to compensate for the lost liquid before serving. No one will know and it will still taste delicious!

Savory  Simple


Protein Pow! Dark Chocolate & Pumpkin Seed Protein Bars

gnc.co.uk blog

By Anna Sward of proteinpow.com

Protein Pow

 Protein Bar Filling

 35g GNC chocolate whey protein powder

35g Meridian pumpkin seed butter

25g Tiana coconut flour

20g cocoa powder

50g Koko dairy-free coconut milk

4 squares of dark chocolate

IMG_0033 1


 In a big bowl, mix together all the above ingredients (except for the dark chocolate) until you get a mix you can shape with your hands into either bars or truffles.  If your mix is too sticky to shape into bars, add a bit more coconut flour or cocoa powder until you get to the right consistency. If it’s too dry, add a bit more milk.

Melt your dark chocolate in a bain marie, i.e. a glass bowl on top of a pot of boiling water.

When your chocolate has melted, dunk your bars in there using either your hands or a silicone spatula. Try to remove the bars out…

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Buckwheat for your Health
Vintage Kitchen Notes

adapted from Fantastical Sharing of Recipes; chocolate sauce from Bon Appetit, Dec 2002


For the peanut butter bread:
1 ½ cups all purpose flour
½ cup buckwheat flour
1 Tbs baking powder
½ teaspoon salt
1/3 cup butter, at room tº
½ cup sugar
¼ cup brown sugar
¾ cup peanut butter
1 egg
½ teaspoon vanilla
1 cup milk

For the chocolate sauce:
½ cup whipping cream
½ cup unsalted butter
2 Tbs light corn syrup
225g semisweet chocolate, chopped
½ teaspoon vanilla extract


For the peanut butter bread:
Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.
Beat butter until creamy, add both sugar gradually beating all the time, until the mixture is light and fluffy.
Add egg and beat for a minute. Then add peanut butter and vanilla. Mix well.
Add both flours, baking powder and salt in 3 additions alternating with milk in 2 additions.
Pour into pan and bake for about 40 minutes, or until a tester comes out dry.
Let cool on wire rack and serve with sauce.

For the chocolate sauce:
Put chocolate and vanilla in a bowl.
Heat cream, butter and corn syrup over medium heat and bring it to a simmer. Add this hot mixture over the chocolate, wait 2 minutes and start mixing it with a whisk until it’s smooth and shiny.



I have espresso powder in my kitchen shelf and I don’t know what to do with it aside to use it in baking. Honestly, I just bought it for baking. I think I spent a half day searching for baked goodies with espresso powder. I found many but I decided to try this recipe as I was not aware what a scone is. Through the help of Google, I found out that a scone is a quick bread – usually flaky on the outside but little soft on the inside. Since I wanted to try something new, I gave this one a shot.




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Oreo Truffles


These are the infamous truffles that caused my manager to run down the hallway – mouth stuffed full with truffles – frantically saying, “Saavvee onnnne moreeee for meeeee.”

All in front of the client. Priceless.

I was hesitant to provide this recipe – not because I’m a recipe hog- but for the mere fact that its main ingredient (oreos) has a “bad” rep. Oreos normally don’t evoke the drool factor of a luscious and creamy truffle…but trust me, you’ll be running after a truffle like this too. Especially knowing how easy it is to make.


1 pkg. (1 lb., 2 oz.) Oreo (R), Chocolate Sandwich Cookiesdivided
1 pkg. (8 oz.) cream cheese, softened (reduced fat works well)
2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted in a double boiler.
1 tbs + 1 tsp kahlua, Bailey’s Irish creme, or your favorite rum.

Tips for dipping truffles in…

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Chocolate Peanut Butter Saltine Toffee | Aka “Christmas Crack”

Chocolate Peanut Butter Saltine Toffee

Toffee made from saltine crackers. Aka “Christmas Crack” – this stuff disappears!

One sleeve salted Saltine crackers (about 40 crackers)
1 cup dark brown sugar (or light brown sugar)
1 cup butter (salted or unsalted – go by preference)
2 and ½ cups semi-sweet chocolate chips
6 Tablespoons creamy peanut butter, melted
1 cup crushed M&Ms (optional)
sprinkles (optional)

Preheat oven to 400F degrees. Generously spray a half-sheet pan with cooking spray; set aside.
Line saltines in the pan, leaving a little bit of room between each. Over medium heat, bring butter and brown sugar to a boil in a large sauce pan. As it begins to boil, leave it alone without stirring for 3 minutes. Pour the boiling mixture over the crackers and bake for 5 minutes.
As the toffee bakes, melt the peanut butter. Remove toffee from oven and pour the peanut butter over top, smoothing it in one even layer. Sprinkle with chocolate chips and return to the oven for 1 minute. Remove from the oven and smooth down the chocolate chips into one melted chocolate layer. Top with crushed M&Ms and sprinkles.
Make room in the freezer and chill the toffee for at least 1 hour OR refrigerate for 2 hours. Once the toffee is set, break into pieces.
Store toffee in an airtight container either in the refrigerator or at room temperature for up to 10 days.




My own images, instead of candy sprinkles I used slivered almonds