BITTERSWEET CHOCOLATE MOUSSE WITH FLEUR DE SEL
This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. The nearly instant recipe contains no cream or eggs, so a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you're serving two, don't be tempted to halve it. More of our favorite Valentine's Day recipes can be found here.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
- Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
- Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 165 milligrams, Sugar 39 grams
CHOCOLATE COOKIES WITH FLEUR DE SEL
A scrumptious combination of rich chocolate cookies with French sea salt (fleur de sel). The best mix of salty and sweet!
Provided by Dawn Morris
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
- Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
- Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
- Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.3 g, Cholesterol 21.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 114.7 mg, Sugar 10.8 g
FUDGE CHUNKIES
As a pastry chef, I have tried countless recipes for chocolate cookies. I haven't found another cookie that is better than this. They can be made without using a mixer. No need to exercise self-control - enjoy them with reckless abandon!
Provided by springfield70
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.
- In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.
- Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.
- Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.7 g, Cholesterol 21.2 mg, Fat 8.3 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 4.1 g, Sodium 21.7 mg, Sugar 11.1 g
FLEUR DE SEL CHOCOLATE CHIP BLONDIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 55m
Yield about 48 squares
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
- Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
- Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.
- Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.
- Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)
BANANA CHOCOLATE CHUNKIES
This recipe originally came from The Salvation Army "A Collection of Family Recipes". It's a quick recipe; and easily doubled, can be frozen too. I made it my own by varying it just a little.
Provided by bakergurl04
Categories Drop Cookies
Time 20m
Yield 24 chunkies
Number Of Ingredients 10
Steps:
- Sift dry ingredients together; and in a seperate bowl, cream together the melted butter and sugar, then add the extract, banana, eggs and finally the package of Baker's chocolate.
- Bake for 10 minutes at 400*F.
Nutrition Facts : Calories 199.8, Fat 9.9, SaturatedFat 5.9, Cholesterol 31.2, Sodium 136, Carbohydrate 27.7, Fiber 1.3, Sugar 16.8, Protein 2.5
CHEWY CHOCOLATE CHUNK-CHERRY COOKIES
These crave-worthy cookies have a kiss ofcherry and make a sweet valentine when sealedwith a personalized cherry-hearts tag. Try swapping the cherries fordried cranberries, which arejust as tart and a cinch to find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 40
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
- Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.
HAZELNUT CHOCOLATE CHUNKIES
Make and share this Hazelnut Chocolate Chunkies recipe from Food.com.
Provided by Derf2440
Categories Drop Cookies
Time 37m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Cream butter and brown sugar in a large bowl on medium speed with electric mixer until well blended.
- Add egg, milk and vanilla.
- Beat until light and creamy, about 2 minutes.
- Combine flour, baking soda, salt and cinnamon.
- Add to creamed mixture graadually, beating on low speed just until blended.
- Stir in hazelnuts and chocolate chips.
- Drop dough by heaping spoonfuls onto ungreased baking sheets.
- Leave room between cookies for spreading.
- Bake at 375 degrees 8 or 9 minutes for chewy cookies, 10 or 11 minutes for crisp cookies.
- Note: Cookies will still appear moist when baked.
- They will firm up on cooling.
Nutrition Facts : Calories 185.8, Fat 12, SaturatedFat 4.4, Cholesterol 19.4, Sodium 129.5, Carbohydrate 18.9, Fiber 1.4, Sugar 12.3, Protein 2.5
TORIE'S CHERRY CHOCOLATE-CHUNK COOKIES
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
- Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)
Make and share this White Chocolate Cherry Chunkies (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
- Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
- In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.
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