Chocolate Desserts
If you love Chocolate Desserts as much as I do, today's post is sure to please. Check out the Chocolate Chess Pie, the Chocolate Taco Mini Taco Bowls, and the rest of today's yumminess. Enjoy!
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
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.
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.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
MISSISSIPPI MUD PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. For this recipe, Samanatha wrote, "Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, 'Baked Explorations,' features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer."
Time: 90 minutes, plus chilling; Yield: 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1018722-mississippi-mud-pie. While you're at it, check out Melissa Clark's guide, "How to Make a Pie Crust."
Ingredients
For the Graham Cracker Crust
About 15 whole graham crackers
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the Brownie Cake
8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1/3 cup dark brown sugar
1/3 cup Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the Chocolate Custard
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
To Finish
1-1/2 cups cold heavy cream
Preparation
Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2-1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2¼ inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
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.
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.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
MISSISSIPPI MUD PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. For this recipe, Samanatha wrote, "Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, 'Baked Explorations,' features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer."
Time: 90 minutes, plus chilling; Yield: 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1018722-mississippi-mud-pie. While you're at it, check out Melissa Clark's guide, "How to Make a Pie Crust."
Ingredients
For the Graham Cracker Crust
About 15 whole graham crackers
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the Brownie Cake
8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1/3 cup dark brown sugar
1/3 cup Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the Chocolate Custard
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
To Finish
1-1/2 cups cold heavy cream
Preparation
Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2-1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2¼ inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
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