Chocolate
Is there anyone who doesn't love Chocolate?
Okay, that's a trick question. Many of us know someone who doesn't love chocolate. (I know one or two.)
But for those of us who love the stuff, here are six chocolate recipes sure to please, including Chocolate Raspberry Whoopie Pies and Chocolate Chess Pie. Enjoy!
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed online at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2to 2-1/2 hours (or HIGH for 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Okay, that's a trick question. Many of us know someone who doesn't love chocolate. (I know one or two.)
But for those of us who love the stuff, here are six chocolate recipes sure to please, including Chocolate Raspberry Whoopie Pies and Chocolate Chess Pie. Enjoy!
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed online at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2to 2-1/2 hours (or HIGH for 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
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