SUPER CHOCOLATEY BUTTONS
Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 60 to 65 cookies
Number Of Ingredients 12
Steps:
- Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
- Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.
CHOCOLATE-NUT BUTTONS
Steps:
- Microwave 3 ounces chopped bittersweet chocolate on 75% power until melted, about 2 minutes. Beat 1/4 cup peanut butter, 2 tablespoons softened butter and 1/2 cup confectioners' sugar until smooth. Roll into balls. Dip in the melted chocolate, place on a parchment-lined baking sheet and freeze for 3 minutes.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
JUMBO CHOCOLATE CUTOUTS
The recipe for these light cookies has been passed down from generation to generation. Have a little extra fun with frosting if you like. They freeze well, too!-Helen Brown, East Dover, Vermont
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 166mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE CHOCOLATE BUTTON EGG
Make your own Easter eggs. It's much easier than you'd think and you can add personal touch.
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 1 egg
Number Of Ingredients 5
Steps:
- Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and leave until cool, but still runny. Spoon a quarter of the chocolate into one of the egg moulds and spread thickly over the inside with a flat pastry brush or paintbrush. Be sure to cover the sides well, as this makes it easier to join the edges. Check that the chocolate is even by holding the mould up to the light. Repeat with the other mould. Leave in a cool place to set, then chill for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
- Re-warm the remaining chocolate and repeat the process for each side of the mould, saving about 1 tbsp of chocolate for later. Use a knife to scrape away any excess around the rim of the mould to give a clean, straight edge. Turn out each half onto a sheet of greaseproof paper, carefully pulling away the mould until it releases itself.
- Place one half of the egg on its back (you can create a nest of scrunched greaseproof paper to stop it from rolling about). Warm the reserved chocolate and brush around the edge of the egg. Place the other half on top and press together. You can seal the join further by brushing with a little more chocolate and filling in any jagged edges or holes. Leave in a cool place to set firm.
- To decorate, use the paintbrush to dab a little chocolate on the backs of the chocolate buttons. Gently press them onto the egg. For the finishing touch, tie the ribbon around the middle to hide the join
Nutrition Facts : Calories 172 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
More about "really enormous chocolate buttons recipes"
SUPER GOOEY CHOCOLATE BUTTONS | FOOD NETWORK - YOUTUBE
From youtube.com
Author Food NetworkViews 4.9K
BUTTONS — BUNS IN MY OVEN
From bunsinmyoven.com
EASY ANZAC BISCUITS WITH CHOCOLATE BUTTONS - RECIPE …
From vjcooks.com
CHOCOLATE COOKIE BUTTONS | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
Servings 72Category Dinner, Lunch
HOMEMADE CHOCOLATE BUTTONS RECIPE | THE REAL FOOD GEEK
From therealfoodgeek.com
Servings 48Total Time 50 minsCategory SnacksCalories 31 per serving
REALLY ENORMOUS CHOCOLATE BUTTONS | RECIPE | CHOCOLATE, CHOCOLATE ...
From pinterest.com
10 BEST CHOCOLATE BUTTONS RECIPES | YUMMLY
From yummly.co.uk
VALENTINE'S PROJECTS FOR KIDS | BBC GOOD FOOD
From bbcgoodfood.com
MICHELLE'SWEET RECIPES: REALLY ENORMOUS CHOCOLATE BUTTONS
From michellesweetrecipes.blogspot.com
REALLY ENORMOUS CHOCOLATE BUTTONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY CHOCOLATE BUTTON CAKE - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
CHOCOLATE BUTTONS - RECIPES | FOOBY.CH
From fooby.ch
REALLY ENORMOUS CHOCOLATE BUTTONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
REALLY ENORMOUS CHOCOLATE BUTTONS RECIPE
From recipecialist.com
10 BEST CHOCOLATE BUTTONS RECIPES | YUMMLY
From yummly.com
CHOCOLATE BUTTONS | CANADIAN LIVING
From canadianliving.com
CHOCOLATE MINT CREAM CHEESE BUTTONS - MOM ON TIMEOUT
From momontimeout.com
HOMEMADE CHOCOLATE BUTTONS RECIPES | GOODTO
From goodto.com
You'll also love