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Summer Berry Trifle

Summer Berry Trifle | Just Chocolate!!! | Scoop.it
The Fourth of July is right around the corner and what better dessert recipe to make on the Independence Day of our country than a red, white, and blue Summer Berry Trifle!
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Just Chocolate!!!
Chocolate has been the most delicious obsession. It most commonly comes in dark, milk, and white varieties.
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How to make a Rich Chocolate Cake- Tricks from a French Chef - YouTube

For more recipes click: http://www.delightdulce.com Learn step by step how to make a very rich Chocolate Cake filled with Oreo Cream and orange drizzle. In t...
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Fudgy Chocolate Brownies Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/barsandsquares/FudgyChocolateBrownies.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Fudgy Chocolate Brownies. These Fudgy Chocolate...
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Ghirardelli Baking: Chocolate Caramel Walnut Torte Recipe

Ghirardelli Baking: Chocolate Caramel Walnut Torte Recipe | Just Chocolate!!! | Scoop.it
Impressive Results Worth Sharing. Bake with Ghirardelli.
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Making Crème Brûlée Doughnuts

Making Crème Brûlée Doughnuts | Just Chocolate!!! | Scoop.it
Can you believe that there is only one recipe in the world wide web for creme brulee doughnuts? (Edit: Now there’s another!) I didn’t use the one I found, however, and sort of just wing it. The result is a crusty doughnut with a fluffy inside and smooth vanilla custard filling, with a rather failed attempt at making a brulee top because I didn’t have a blowtorch and decided to just stick the sugar-covered doughnuts under the broiler. I also fried the doughnuts with the filling already inside instead of frying it first then filling it with a piping bag, because it can be quite tricky unless you have a long enough piping tip to get to the centre - there is nothing worse than an asymmetrically filled doughnut.


In other news, 3 weeks have passed in the internal medicine department and 9 more weeks is to come. Next week we’re going to switch hospital wings (we’ve been in the wing with the female & AIDS patients; we’ll be handling male patients for the next 3 weeks before moving to another hospital) and residents and I’m only hoping for the best for now. So yeah, I’m hoping this would make up for the lack of food posts as of late and then to also make up for the lack of food post in the near future.


Edit:


So check this out, I’ve just read a recipe for creme brulee doughnuts from I am a Food Blog, and they came up with this ingenious idea of making the sugar stick on top of the doughnuts while you brulee it - make a sugar glaze! So I’m going to incorporate their method into this recipe.





YEAST-RAISED DOUGHNUTS (yields 24 doughnuts, I made half the recipe):


[ 3/4 cup scalded milk + 1/3 cup granulated sugar + 1/4 teaspoon salt + 1 (.25 ounce) envelope active dry yeast + 1/4 cup warm water + 4 cups sifted all-purpose flour  + 1/3 cup butter or margarine + 2 eggs, beaten ] OPTIONAL: 1 teaspoon freshly grated nutmeg


In a small bowl, dissolve the yeast in warm water and leave to sit for 5 minutes.





In another bowl, pour the milk over the butter. The heat of the scalded milk should be hot enough to melt the butter.





Pour the yeast mixture into the large bowl of a stand mixer and add the milk-butter mixture, first making sure the milk-butter mixture has cooled to lukewarm. Add the eggs, sugar and salt, nutmeg (if using) and half of the flour.


Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.


Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.


Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.


Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.





While you wait, make the custard filling:





VANILLA CUSTARD FILLING:


[ 2 1/2 cups of milk + 3 eggs + 6 tablespoon of sugar + 4 tablespoon of cornflour + 6 drops of vanilla extract + 1/2 teaspoon salt ]


Put 2 cups of milk in a saucepan and heat until just boiling.


Beat the eggs and sugar in a mixing bowl and add the salt and vanilla essence.





Dissolve the cornflour in the 1/2 cup of milk and mix this into the egg mixture. Whisk until combined.





Slowly add the hot milk into the egg-milk-cornflour mixture while whisking.





Return to the saucepan and cook over low heat until the mixture turns thick. Make sure to keep whisking so that the custard wont turn lumpy.





Put in a bowl and cover the surface with cling film and chill in the fridge until it is firm.





ASSEMBLY:


Knock the dough back then split into 10-12 equal sized balls.





Flatten out each ball until it is a disk approximately 9cm in diameter.


Place 1 teaspoon of custard in the centre then fold over the edges of the dough to encase the custard. Use a small amount of water to help seal the dough. 





Place well spaced on a lined baking tray. Cover and allow to rise again for 30 minutes.





Preheat the oil in a dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan.





For the topping, make a simple sugar glaze:


SUGAR GLAZE:


[ 1/2 to 3/4 cups icing sugar + 1 tablespoons water + splash of vanilla extract ]


Mix all ingredients together until smooth.


Dip the tops of the doughnuts into the glaze and set down on a baking sheet, glaze side up.


Place a half teaspoon of sugar over the top of each doughnut. Using a kitchen torch, torch the top of the doughnut and melt the sugar until caramelized (about three minutes). Enjoy doughnuts immediately.


YEAST-RAISED DOUGHNUTS (yields 24 doughnuts, I made half the recipe):


[ 3/4 cup scalded milk + 1/3 cup granulated sugar + 1/4 teaspoon salt + 1 (.25 ounce) envelope active dry yeast + 1/4 cup warm water + 4 cups sifted all-purpose flour  + 1/3 cup butter or margarine + 2 eggs, beaten ] OPTIONAL: 1 teaspoon freshly grated nutmeg




In a small bowl, dissolve the yeast in warm water and leave to sit for 5 minutes.


In another bowl, pour the milk over the butter. The heat of the scalded milk should be hot enough to melt the butter.


Pour the yeast mixture into the large bowl of a stand mixer and add the milk-butter mixture, first making sure the milk-butter mixture has cooled to lukewarm. Add the eggs, sugar and salt, nutmeg (if using) and half of the flour.


Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.


Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.


Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.


Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.





While you wait, make the custard filling:


VANILLA CUSTARD FILLING:


[ 2 1/2 cups of milk + 3 eggs + 6 tablespoon of sugar + 4 tablespoon of cornflour + 6 drops of vanilla extract + 1/2 teaspoon salt ]




Put 2 cups of milk in a saucepan and heat until just boiling.


Beat the eggs and sugar in a mixing bowl and add the salt and vanilla essence.


Dissolve the cornflour in the 1/2 cup of milk and mix this into the egg mixture. Whisk until combined.


Slowly add the hot milk into the egg-milk-cornflour mixture while whisking.


Return to the saucepan and cook over low heat until the mixture turns thick. Make sure to keep whisking so that the custard wont turn lumpy.


Put in a bowl and cover the surface with cling film and chill in the fridge until it is firm.





ASSEMBLY:




Knock the dough back then split into 10-12 equal sized balls.


Flatten out each ball until it is a disk approximately 9cm in diameter.


Place 1 teaspoon of custard in the centre then fold over the edges of the dough to encase the custard. Use a small amount of water to help seal the dough. 


Place well spaced on a lined baking tray. Cover and allow to rise again for 30 minutes.


Preheat the oil in a dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. .




For the topping, make a simple sugar glaze:


SUGAR GLAZE:


[ 1/2 to 3/4 cups icing sugar + 1 tablespoons water + splash of vanilla extract ]


Mix all ingredients together until smooth.






Dip the tops of the doughnuts into the glaze and set down on a baking sheet, glaze side up.






Place a half teaspoon of sugar over the top of each doughnut. Using a kitchen torch, torch the top of the doughnut until caramelized and brown (about 3 minutes). Enjoy doughnuts immediately.










Enjoy!
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The BEST Homemade Chocolate Milk

The BEST Homemade Chocolate Milk | Just Chocolate!!! | Scoop.it
This is quite possible the easiest and cheapest and best option for Chocolate Milk.  I am talking BEST chocolate milk I have had.  Granted, I have only ever had the stuff from the grocery store.  But its WAAAAYYYYY better than that. :) Not only is it only four ingredients, but you can customize
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Chocolate Covered Cherry Cake Tutorial

Chocolate Covered Cherry Cake Tutorial | Just Chocolate!!! | Scoop.it
Remember this little thing? You guys rock! You totally embraced my inability to count calories! *happy sigh* Don't think I could love ya more. Well, I am delighted to show you how to make this bad boy. I started out with this white cake recipe. Its a bit more dense due to the fact the I used
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Milk Chocolate Ganache

Milk Chocolate Ganache | Just Chocolate!!! | Scoop.it
Quick. Easy. Delicious. *You can use any type of chocolate with this recipe. I actually wanted a much thicker consistency of this for a cake inspired by a 100 GRAND candy bar, so I made a couple easy additions. Put 1/2 to 1 cup of powder sugar in mixer and pour ganache over it.  Mixer with whisk
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Margarita Mousse #NationalMargaritaDay - Cindy's Recipes and Writings

Margarita Mousse #NationalMargaritaDay - Cindy's Recipes and Writings | Just Chocolate!!! | Scoop.it
Something light for dessert to celebrate National Margarita Day. Margarita Mousse has a lime, lemon and orange blend, enjoy chilled or frozen!
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Raspberry Banana Avocado Smoothie (dairy-free, vegan options) - Texanerin Baking

Raspberry Banana Avocado Smoothie (dairy-free, vegan options) - Texanerin Baking | Just Chocolate!!! | Scoop.it
Although you can't taste it, the addition of avocado adds an extreme creaminess to this raspberry banana smoothie that you won't find in other smoothies!
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Vanilla Honey Almond Butter | The Pescetarian and the Pig

Vanilla Honey Almond Butter | The Pescetarian and the Pig | Just Chocolate!!! | Scoop.it
This recipe for raw Vanilla Honey Almond Butter yields an incredibly tasty nut butter void of anything artificial. Perfect in a meal or by the spoonful!
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Apple Recipes - How to Make Apple Fritters

Get the recipe for Mom's Apple Fritters at http://allrecipes.com/Recipe/Moms-Apple-Fritters/Detail.aspx) and make a batch for your family. In this video we show you how to make a perfect...
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CHOCOLATE CARAMEL PEANUT BOMB How To Cook That Dessert

Subscribe: http://bit.ly/H2CThat Recipe: http://goo.gl/6Dn4oD How To Cook That Channel: http://youtube.com/howtocookthat Hi I am Ann, How to Cook Join me for creative cakes, chocolate & desserts....
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5 Healthy Recipes Using Pumpkins

5 Healthy Recipes Using Pumpkins | Just Chocolate!!! | Scoop.it
Get into the fall spirit and check out these recipes that include pumpkin as their main ingredient.
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Chocolate Almond Milk | Danielle Hayley

Danielle's Chocolate Almond Milk recipe is a delicious dairy-free alternative to chocolate milkshake. First, Danielle will show you how to blend soaked almonds to make an almond milk base,...
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Chocolate Margaritas

Chocolate Margaritas | Just Chocolate!!! | Scoop.it
Y’all know what day it is today? Besides Saturday, February 22, 2014? Yeah, it’s National Margarita Day!!! That is a thing, as well it very much should be. I do think margaritas may be my favorite ...
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Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar | Kevin & Amanda's Recipes

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar | Kevin & Amanda's Recipes | Just Chocolate!!! | Scoop.it
Welcome to the ORIGINAL Cookie-Oreo-Brownie recipe! Layer cookie dough, Oreo cookies, and brownie batter for one ridiculously fabulous treat. Enjoy!
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Red Velvet Chocolate Milk

Red Velvet Chocolate Milk | Just Chocolate!!! | Scoop.it
So I posted a picture on Instagram and asked people what they thought of Red Velvet Chocolate Milk.  Based on the picture I posted (darn my love of filters) , 99.99999% of them said NO.  No.  Not ever.  Just... no. Based on that awesome response you would think that I would scrap the recipe huh?
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Crispy Chocolate Caramel Cake

Crispy Chocolate Caramel Cake | Just Chocolate!!! | Scoop.it
This cake is completely inspired by a "100 Grand" candy bar. Its a caramel cake drenched in caramel icing.  Rice Krispies cover the cake which is then covered in milk chocolate ganache. Its pretty darn sweet. I might so bold as to even say its the sweetest cake I have ever concocted.  Which is
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Margarita Cupcakes for #NationalMargaritaDay

Margarita Cupcakes for #NationalMargaritaDay | Just Chocolate!!! | Scoop.it
My friend Heather of girlichef announced a few weeks ago that today was National Margarita day – and said we should celebrate with a whole slew of margarita recipes. I jumped on board, because it w...
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Raspberry Lemon Bars – 100% Whole Grain and Honey Sweetened - Texanerin Baking

Raspberry Lemon Bars – 100% Whole Grain and Honey Sweetened - Texanerin Baking | Just Chocolate!!! | Scoop.it
These raspberry lemon bars are healthier than your typical bar recipe, but taste just as good! And can't taste the honey or the grain grains.
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Chocolate Covered Mascarpone Filled Raspberries | The Pescetarian and the Pig

Chocolate Covered Mascarpone Filled Raspberries | The Pescetarian and the Pig | Just Chocolate!!! | Scoop.it
These Chocolate Covered Mascarpone Filled Raspberries are a dream come true. Juicy fresh raspberries, creamy mascarpone, and sweet dark chocolate. Amazing!
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