Chocolate Cookies with Coconut for Easter

Ingredients:

500 g prepared cookie mixture with chocolate chips, plus ingredients you need.
2 cups grated coconut
3/4 cup marshmallow cream
1/4 cup cocoa powder
2 tbsp brown sugar

Preparing:

Preheat oven to 180ºC (360ºF).

Whisk the prepared cookie mixture with the ingredients you need along with the brown sugar and cocoa.
Form balls and place 2.5 cm separated in a greased tray.
Bake for 15 minutes.

Place the coconut on a tray without grease and toast in the oven for 8 minutes to 180°C (360°F).
Place a teaspoon marshmallow cream over the crackers and sprinkle toasted coconut.

Chocolate Amaretto Valentine's Marquise

Ingredients:

2 cups heavy cream
1/4 cup almonds, toasted and finley chopped
8 Amaretti cookies, finely crushed
1 pound bittersweet chocolate, chopped
5 tbsp Amaretto liqueur
5 tbsp corn syrup
Cocoa powder

Preparing:

Combine the crushed Amaretti cookies and the chopped almonds.
Sprinkle onto a greased mould with baking parchment oil.

Simmer the chocolate, Amaretto and corn syrup, until the chocolate is melted.
Remove from heat, and set aside for 8 minutes.

Whip the cream, and fold into the chocolate mixture.
Pour into the mould, cover with plastic wrap and chill overnight.
Unmould and dust it with cocoa powder.

Valentine's Dark Chocolate Ravioli with White Chocolate and Cream Cheese Filling

Ingredients:

1 1/2 cups flour
1/4 cup cocoa powder
2 tbsp confectioners sugar
1 tbsp olive oil
2 large eggs
Salt

Filling:
3 cups cream cheese
6 ounces white chocolate, chopped
1 egg, plus 1 beaten egg to seal

Preparing:

Sift flour with cocoa and sugar onto a work surface.
Make a well and pour the eggs and olive oil.
Combine with your finger and knead until smooth.
Cover and let sit for 30 minutes.

Melt white chocolate and allow to cool.
Beat the cream cheese, then add the chocolate and egg.
Spoon into a pipping bag.

Cut the dough in a half and wrap one portion in plastic wrap.
Roll the pasta out thinly into a rectangle on a lightly floured surface.
Cut into rounds with a serrated ravioli cutter.
Pipe small 1-teaspoon mound of filling in half ravioli, brush the spaces of dough between the mounds with beaten egg and top with another ravioli.

Transfer to a floured dish towel and let dry for 1 hour.
Bring a frying pan of water to the boil and add the ravioli and simmer for 5 minutes.

Chocolate and Strawberries Valentine's Shortbreads

Ingredients:

1 1/2 cup plain flour
1 cup cream, whipped
3/4 cup icing sugar
1/3 cup cocoa powder
250 g strawberries, quartered
225 g chilled unsalted butter, chopped
2 egg yolks
1 tsp vanilla essence

Berry Sauce:
250 g strawberries, thawed
1 tbsp caster sugar

Preparing:

Preheat the oven to 210ºC (415ºF).

Sift the flour, cocoa and icing sugar.
Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
Add the yolks and vanilla and mix with a knife until the mixture comes together.

Turn onto a lightly floured surface and gather together into a ball.
Roll the pastry into between two layer of baking paper to 5 mm thick.
Cut with a round cutter, place the rounds in trays with baking paper and bake for 8 minutes.

Place a biscuit on a serving plate, top with whipped cream and strawberries.
Top with a second biscuit, cream, strawberries and a third biscuit.

Process the strawberries and sugar until smooth and stir in 2 tbsp water.
Serve with the shortbreads.

Chocolate Chips Valentines Pancakes with Hot Fudge Sauce

Ingredients:

2 cups self-raising flour
1 cup cream
1 cup milk
3/4 cup dark chocolate bits (drops)
1/4 cup caster sugar
30 g unsalted butter, melted
3 egg whites
2 eggs, lightly beaten
2 tbsp cocoa powder
1 tsp bicarbonate of soda

Hot fudge sauce:
150 g good-quality dark chocolate, chopped
30 g unsalted butter
1/2 cup soft brown sugar
1/2 cup cream
2 tbsp light corn syrup

Preparing:

Sift the flour, cocoa and bicarbonate of soda.
Stir in the sugar and chocolate bits and make a well in the center.

Whisk together the milk, cream, eggs and melted butter.
Pour the mixture into the well and stir until just combined.
Cover and set aside for 15 minutes.

Beat the egg whites until soft peaks form.
Fold into the chocolate mixture.

Cook all the ingredients of the hot fudge sauce in a pan and stir over low heat until melted and smooth.

Cook the pancakes in a frying pan with melted butter or oil.
Transfer to a plate a serve with the hot fudge suace.

Chocolate and Nuts Saint Valentine's Sweet Temptations

Ingredients:

1 cup sugar
1 cup marshmallows
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 cup buttermilk
1 egg
1 tsp vanilla

Preparing:

Preheat oven to 180ºC (360ºF).

Combine butter and cocoa in a pan to low heat .
Remove from heat and add sugar, flour, buttermilk, egg and vanilla.
Pour the mixture into a greased pan and bake for 25 minutes.

Remove from the oven and sprinkle the marshmallows, walnuts and chocolate chips on top.
Return to oven for 5 minutes.

Chocolate and Coffee Saint Valentine's Pudding

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/4 cup butter
1 ounce unsweetened chocolate, chopped into small pieces
5 tbsp milk
2 tsp baking powder
1/4 tsp vanilla extract
Pinch of salt

Topping:

7 tbsp dark brown sugar
5 tbsp sugar
2 tbsp instant coffee powder
2 tbsp unsweetened cocoa powder
1/2 pint hot water

Preparing:

Preheat oven to 170ºC (350ºF).

Sift flour, baking powder and salt and set aside.

Melt the butter, chocolate and sugar in a heatproof bowl set over a saucepan of simmering water, stirring occasionally and remove from heat.
Add flour mixture and mix well.
Stir in the milk and vanilla, and pour the mixture into a greased mould.

Topping:
Dissolved the coffee in the water and let cool.
Mix brown sugar, sugar and cocoa and sprinkle over the pudding mixture.
Pour the coffee envenly over the surface and bake for 40 minutes

Santa Chocolate Footprints Christmas Cookies

Ingredients:

1 packageof sugar cookies mass prepared
1/4 cup cocoa powder
Sparks of peanut cream, regular sized and miniature

Preparing:

Preheat oven to 180ºC (360ºF).

Beat the prepared dough with cocoa.
Form a ball of 2.5 cm and 4 balls 0.5 cm.

Put the ball in a large greased tray and accommodate the rest of the balls to one side, to form the footprint.
Bake for 15 minutes.
Remove from the oven and immediately place the sparks on each finger.

Christmas Chocolate Sorbet with Red Fruits

Ingredients:

2 cups water
3/4 cup cocoar powder
1/2 cup sugar
14 ounces soft red fruits (raspberries, strawberries or red currants)
2 ounces dark chocolate, chopped
3 tbsp honey

Preparing:

Place the water, honey, sugar and cocoa powder in a saucepan, and stir until the sugar has dissolved.
Remove fron heat, add the chocolate, stir until melted and let cool.

Pour into an ice-cream maker and churn until frozen, or pour into a container suitable for use in the freezer, freeze until slushy, whisk until smooth and freeze again.
Whisk again before the mixture hardens completely and cover the container.

Serve with the fruits.

Christmas Moka and Chocolate Pudding with Fruits

Ingredients:

2 cups low-fat milk
2/3 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
1 tbsp butter
1 1/2 tsp instant coffee
1/2 tsp vanilla
1 egg

Preparing:

Mix sugar, cocoa, coffee and cornstarch in a medium saucepan.
Add cream and milk.
Heat to medium-heat, stirring constantly until boiling.
Let boil for 1 minute, while shuffling.

Beat the egg and incorporate roughly 1/2 cup of the hot milk mixture to egg.
Return the egg mixture to the pot.
Cook for 2 minutes, stirring constantly.
Remove the pudding off the fire, and add vanilla and butter.

Pour into individual molds.
Serve with fruit either warm or cover and refrigerate.

Christmas Coffee Granita

Ingredients:

3/4 cup caster sugar
1 1/2 tbsp cocoa powder
1.25 litres strong espresso coffee

Preparing:

Put the sugar and cocoa powder un a large pan.
Add 1/2 cup water gradually and stir over low heat until the sugar has dissolves.
Brong to the boil, then reduce the heat and simmer for 3 minutes.

Remove from the heat and add the fresh coffee.
Pour into a shallow metal container and coll completely.

Freeze until partially set, then stir with a fork to distribute the ice crystals evenly.
Freeze again until firm.

Work the granita into fine crystals by using a fork and return to the freezer for 1 hour.

Thanksgiving Crosissant Chocolate Pudding

Ingredients:

1 1/2 cups milk
1 / 2 cup sugar
1/2 cup chocolate chips
1/4 cup cocoa powder without sugar
3 eggs
2 croissants sliced
1/2 tsp vanilla
1/4 tsp salt

Preparation:

Beat milk, eggs, sugar, cocoa, vanilla and salt.
Place half of the croissants, chocolate chips and half of the mixture into a greased pan.
Repeat layer with the remaining ingredients.
Cook in water bath for 1 hour.

Capuccino Brownie

Ingredients:

150 g unsalted butter
125 g dark chocolate
1 1/2 cups sugar
1 cup plain flour
1/4 cup cocoa powder
3 eggs
2 tbsp instant coffee powder
1 tsp vanilla essence
1 tsp drinking chocolate

Preparing:

Preheat the oven to 180ºC (350ºF).
Grease a shallow baking tin and line the base with baking paper.

Melt butter and chocolate in a small heatproof bowl over a pan of steaming water.
Remove from heat and allow to cool.

Whisk the eggs, sugar and vanilla together.
Add and whisk the chocolate mixture, and the stir in the flour, cocoa and coffee powder.
Pour into the tin and bake for 40 minutes.

Ice Cream Chocolate Sauce

Ingredients:

1 / 4 cup evaporated milk
14 tbsp white sugar
5 tbsp bitter cocoa powder
1 tsp vanilla
Pinch of salt
A bar of butter

Preparing:

Melt butter.
Liquify all ingredients.
Serve with your favorite ice cream.

Double Chocolate Cookies

Ingredients:

2 cups flour
1 cup sugar glass
1/2 cup cocoa
250 g butter
200 semi bitter chocolate
1 tbsp milk

Preparing:

Stir butter with the sugar until obtaining a spongy mixture.
Add milk and sift the flour with cocoa.
Form a ball and refrigerate for 30 minutes.

Extend the pastry in a floured surface.
Cut with cookies cutter and place in a greased tray.

Bake at 180ºC (355ºF) for 25 minutes.

Let cool and while, melt the chocolate in bath Maria.
Decorate cookies with the melted chocolate.

Chocolate Brownies

Ingredients:

1 1/2 cups flour
1 cup chopped nuts
1 cups chocolate chips
8 ounces cocoa
3 butter bars
6 eggs
1 tbsp vanilla
Picks of salt

Preparation:

Preheat the oven to 175ºC (350ºF).

Melt butter with cocoa and let cool.

Stir eggs with the salt until they change of color.
Add cocoa little by little, the flour, vanilla, nuts and chocolate chips.

Spill the mixture in a greased pyrex.
Bake for 40 minutes.