ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
CHOCOLATE PRETZEL CRISPS NACHOS
Provided by Food Network
Number Of Ingredients 6
Steps:
- Toss together your desired amount of Pretzel Crisps®, chocolate chips and mini marshmallows in a large bowl. Turn them out onto your serving dish. Then drizzle with warmed fudge and butterscotch (or caramel) sauce. Top immediately with sprinkles. Serve chocolate Pretzel Crisps® nachos on their own, or with a side of ice cream.
CHOCOLATE COOKIE CRISPS
Thin, crisp and chocolate-rich cookies.
Provided by Food Network Kitchen
Time 3h45m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
- Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
- Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
- Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
CHOCOLATE ALMOND CRISPS
This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm.....
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Line a couple of cookie trays with parchment paper.
- In a food processor, process the almonds with the sugar until finely ground.
- Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
- Process in the egg whites and the extract until it blends and forms a mass.
- Remove the dough, let sit for about 5 minutes.
- Roll out on a board sprinkled with icing sugar.
- Cut with cookie cutters and place on the trays.
- Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
- Let cool then peel from the paper.
Nutrition Facts : Calories 73.6, Fat 5, SaturatedFat 1, Sodium 4.9, Carbohydrate 6.9, Fiber 1.3, Sugar 4.8, Protein 2.1
PISTACHIO DARK-CHOCOLATE CRISPS
Provided by Paul Grimes
Categories Cookies Food Processor Chocolate Egg Dessert Bake Quick & Easy Pistachio Curry Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
- Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
- Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.
CHOCOLATE CHIP GINGER CRISPS
Categories Cookies Chocolate Dairy Ginger Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 70 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together flour, baking powder, cinnamon, cloves, cardamom, and salt. In another bowl with an electric mixer cream butter and sugar until light and fluffy and beat in egg. Beat in flour mixture and stir in ginger and chocolate chips.
- Drop dough by rounded teaspoons 3 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 to 12 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
- Cookies keep in airtight containers 5 days.
CHOCOLATE CRISPS (COOKIES)
Another from my old hand written cookbook of recipes I made when my girls were young for after school snacks or lunch boxes. Yield depends on size of spoon used to put mix on trays.
Provided by Jen T
Categories Dessert
Time 25m
Yield 36 biscuits
Number Of Ingredients 7
Steps:
- Bring to a boil ina pot the butter and sugar.
- Addd the dry ingredients, vanilla and cocoa which has been mixed with a little hot water.
- Place spoonfuls of miture onto cold baking tray and flatten lightly with a fork.
- Bake at 350'F for 12-15 minutes.
- Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 124, Fat 8.2, SaturatedFat 6, Cholesterol 13.6, Sodium 58.4, Carbohydrate 12.1, Fiber 1, Sugar 5.9, Protein 1.1
CHOCOLATE RICE KRISPIES
Provided by Francois Payard
Categories Chocolate Dessert Christmas Picnic Kid-Friendly Quick & Easy Back to School Fall Spring Summer Winter Birthday Healthy Christmas Eve Party Potluck Self Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 80 balls
Number Of Ingredients 7
Steps:
- Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)
CHOCOLATE PEAR CRISP
This delicious pud is lovely and rich, you'd never guess it contains zero saturated fat!
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
- For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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