Chocolate Soup with Fruit Salsa or Toasted Nuts
- 4 cups milk, whole
- 14 oz. can sweetened condensed milk
- 11 1/2 oz. semisweet chocolate, coarsely chopped
- 1/4 cup Kahlua or other coffee-flavored liqueur
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. espresso powder
Fruit Salsa Ingredients:
- 1/2 cup fresh strawberries, diced
- 1/2 cup fresh pineapple, diced
- 1/2 cup kiwi, diced
- 1 tsp. superfine sugar
- Freshly whipped cream, for serving
- Pistachios, pecan or almonds, lightly toasted and salted, for everything
- Combine the whole milk, condensed milk, chocolate, Kahlua, and salt in a saucepan. Bring to a simmer over medium-low heat, whisking constantly.
- Reduce heat to low and cook, whisking often, until chocolate melts and mixture is smooth, about 20 minutes.
- In a small bowl, whisk together the vanilla and espresso powder until dissolved.
- Remove the soup from heat. Stir in espresso mixture. Yield: 6 servings.
In a medium bowl, toss together the strawberries, pineapple, kiwi, and sugar. Allow to stand for 10 minutes before using. Yield: about 1 1/2 cups.
To serve, garnish soup with a dollop of salsa or freshly whipped cream and a sprinkling of toasted nuts.
Fudge Nut Deep-Dish Pie
Nut Crust Ingredients:
- 3 cups walnut pieces, lightly toasted
- 4 tsp. granulated sugar
- 8 tbsp. unsalted butter, room temperature, cut into small pieces
- Fudge Filling Ingredients:
- 12 oz. bittersweet chocolate, coarsely chopped
- 1/2 cup plus 2 tbsp. unsalted butter room temperature, cut into pieces
- 1 1/2 tsp. vanilla extract
- 5 large egg yolks
- 4 large eggs
- 1/2 cup superfine sugar
Fudge Glaze Ingredients
- 4 oz. bittersweet chocolate, coarsely chopped
- 2 tbsp. heavy whipping cream or whole milk
- 1 tsp. hot water
- 1 tsp light corn syrup
- 1/2 tsp. vanilla extract
- Heat over to 325 degrees
- For the Crust: Butter and flour a deep-dish 9 1/2" pie plate. Set aside.
- Pulse the walnuts and sugar in a food processor until walnuts are chopped into medium-sized pieces. Empty mixture into a bowl and work in softened butter with your fingertips. Measure 1 cup of mixture and sprinkle it evenly onto the bottom of prepared pie plate.
- Place a piece of waxed paper over mixture and use the bottom of a flat glass to press nuts firmly and evenly into the pie plate to form a nut layer covering just the bottom.
- For the filling: Melt chocolate. Blend in butter, one tablespoon at a time, mashing ti as needed. Add vanilla.
- In the large bowl of an electric mixer with the whisk attachment, beat egg yolks and eggs on medium-high speed until thickened and light in color, about 4 minutes. Add the superfine sugar, one tablespoon at a time, until blended. Reduce speed to low and blend in the melted chocolate mixture.
- Pour half of the filling into the nut-lined pie plate. Sprinkle with half of the remaining nut mixture. Top with remaining filling, then scatter remaining nut mixture over the top.
- Bake for 40 to 45 minutes or until a toothpick inserted into center is slightly moist, but not wet. Do not over bake or pie filling will be dry.
- Allow to cool and set for 6 to 8 hours. As the pie cools, the center will firm up.
- For the glaze: Place the chocolate, cream, water, corn syrup, and vanilla in a glass bowl set on top of a pan of simmering water. Stir frequently until chocolate is melted and mixture is smooth.
- Cool slightly, then drizzle glaze over top of cooled pie using a fork or small spoon. Yield: 8 to 10 servings.
Not-Just-for-Tree-Huggin'-Hippies Chocolate Granola
- 6 cups old-fashioned rolled oats
- 1/2 cup flax seeds
- 1 cup pecans, coarsely chopped
- 1/2 cup roasted and lightly salted, blanched peanuts
- 1/3 cup extra-light olive oil or canola oil
- 2/3 cup honey
- 2 tsp. vanilla extract
- 6 oz. bittersweet chocolate, coarsely chopped
- 1 1/4 cups dried tart cherries or cranberries, coarsely chopped
- Heat over to 300 degrees.
- In a large bowl, combine the oats, flax seeds, pecans and peanuts.
- In a small saucepan, warm the oil and honey; whisk in the vanilla to combine. Pour over oat mixture and mix well.
- Spread mixture into a large jellyroll pan or two 13" x 9" baking pans. Bake for 15 minutes, then stir well. Bake for an additional 10 minutes, then stir well. Bake for an additional 5 minutes or until a light golden brown.
- Remove from over and sprinkle chopped chocolate over mixture while it is still hot, stirring the baked mixture to thoroughly combine chocolate. Mix in dried cherries or cranberries. Cool completely. Yield: 10 cups.