HOMEMADE CHOCOLATE COOKIE CRUMBS
Out of OREO® crumbs for a recipe? Here is my homemade version. I make this for my homemade ice cream cakes or any recipe calling for OREO® or chocolate cookie crumbs.
Provided by Katie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
- Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 21.5 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 5.3 g, Sodium 115.4 mg, Sugar 11.6 g
CHOCOLATE SOIL (CRUMBS)
this is a garnish we use in the restaurant kitchen in the UK...use it to top ice-cream, mix it with natural yogurt and enjoy
Provided by FBrogersbros
Categories Candy
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- 1. heat the sugar and water in a pan.
- 2. cut the Plain chocolate into small pellets about the size of a finger nail.
- 3. when the sugar reaches 130 degrees celsius / 266 fahrenheit.
- note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
- 4. then take off the heat.
- 5. get a whisk, add the chocolate bits and stir with the whisk.
- 6. make sure all the sugar coats the chocolate and stir for about 2 minutes.
- 7.the mix sticks to the side of the pan don't worry.
- 8. empty out the mixture to a container.
- 9. pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
- 10. you can add different chocolate flavours if you like and spices.
Nutrition Facts : Calories 123, Fat 6.1, SaturatedFat 3.8, Sodium 3.1, Carbohydrate 20.1, Fiber 1.9, Sugar 16.7, Protein 1.5
CHOC-PEANUT FONDANTS WITH CHOCOLATE SOIL & CHERRIES
Chocolate soil is a big restaurant trend at the moment - serve alongside your melting-middle pud for serious wow factor
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- Make the soil first. Heat oven to 180C/160C fan/gas 4. Thinly slice the chocolate cake and lay on baking trays lined with baking parchment. Bake for 30 mins, turning the slices halfway, until crisp to the touch. Put in a food processor and whizz to crunchy crumbs. Will keep well for up to a week in an airtight tin.
- Make the fondants by brushing 6 dariole moulds well with melted butter. Chill for 1 min, then brush again. Put a spoon of cocoa powder in one and shake about so the whole inside is coated, then tip out the rest into the next and tap the bottom of the dariole to get out any excess. Repeat with all the darioles.
- Beat together the softened butter, peanut butter, sugar and vanilla to cream them, then beat in the eggs, followed by the flour. Stir in the melted chocolate and divide between the darioles. Chill for up to 24 hrs.
- To serve, heat oven to 200C/180C fan/ gas 6. Bake the fondants for 10-12 mins - the top will be set, but you should feel a soft middle when you prod it. Add a small pile of soil to each plate and top with a cherry - or put the soil in a mini bucket or flowerpot. Add a spoon of cherry compote to each plate and top with a scoop of vanilla ice cream. Finally, carefully turn each chocolate fondant out onto the plate - they should come out easily. Serve immediately.
Nutrition Facts : Calories 802 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 72 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE CRUMB CRUST
The ingredient amounts are for one 9-inch pie or an 8 x 8-inch square baking pan, this makes a wonderful crust that slices perfectly without crumbling, you may bake the crust or prepare without baking, I prefer to bake it as the crust will hold together better, if you are not a lover of cinnamon you may omit :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- In a bowl combine all ingredients; mix well to combine.
- Press into a 9-inch pie plate.
- Bake 350 degrees F for 8 minutes.
- Cool completely.
- Fill as desired.
CHOCOLATE CRUMBS
These are so versatile. You can crumble over ice cream or into yogurt. Use them in place of chocolate chips for all the flavor with a different texture. Use them in a layered cake. Use them to make a pie crust. Be creative!!!!! This is Christina Tosi's recipe. She was on Today this morning. Apparently the woman lives on sugar. She say say she is a hummingbird.
Provided by Ambervim
Categories Dessert
Time 25m
Yield 2 Cups
Number Of Ingredients 6
Steps:
- Heat the oven to 300 degrees F.
- Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
- Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
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CRYSTALLISED CHOCOLATE CRUMB | DESSERTISANS
From dessertisans.com
- Boil the water and caster sugar together over medium heat in a pan to make a syrup. (Tip: Add a lid on top. The water vapour will condensate on the lid and run down the side of the pan, which prevents crystallisation on the edges). Swirl the pan to incorporate evenly instead of using crystals.
- Once the syrup reaches 135°C (or begins to colour at the edges), immediately add all the chocolate in at once and stir quickly with a whisk. Make sure you whisk all the way to the edges of the pan as that’s where the sugar will like to clump up. In about 10 seconds the chocolate will transform into soil! 5. Immediately pour the soil out onto the prepared silicone mat and baking paper. Allow to cool completely. Store in an airtight container away from moisture.
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