Tag Archives: Chocolate

Rocky Road Mousse Cups

26 Aug

August 26th, 2015

Rocky road is one of my favorite fun flavors when it comes to ice cream. My ultimate go-to flavor is either coffee or cookies ‘n’ cream, but when I’m feeling a little out of the ordinary I will choose rocky road ice cream if it is available. Thus, that is how these rocky road mousse cups came about. I originally planned for chocolate pudding, but switched it up by adding some toasted, chopped almonds and marshmallows. I couldn’t help it but I had to torch the marshmallows for some added effect. 

My only regret is not making a double batch of these!





Rocky Road Chocolate Mousse

¼ C sugar
1 ½ tsp cornstarch
pinch of salt
⅛ C cocoa powder
1 C milk
2 yolks
2 tsp butter
½ tsp vanilla extract
½ C heavy cream
½ C crushed almonds, toasted
½ C – 1 C mini marshmallows

Y= enough for four 3-oz cups (Recipe can be doubled)


  1. In a saucepan, whisk together sugar, cornstarch, salt and cocoa powder.
  2. Add the milk and yolks. Whisk to combine.
  3. Cook on medium heat, while constantly stirring and whisking.
  4. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  5. Strain into a clean bowl.
  6. Stir in butter and vanilla extract.
  7. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  8. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  9. Fold the whipped cream into the chilled chocolate mixture along with the toasted almonds and marshmallows.
  10. Divide into serving cups. Refrigerate until ready to eat.




S’mores Macarons

20 May

May 20th 2015 

Who doesn’t love S’mores? The combination of graham crackers, toasted marshmallow and chocolate in one bite is to die for. Growing up I never went camping, so I can’t say S’mores remind me of camping trips; however, they do remind of bonfires during my college days.

These are by far one of my favorite macaron flavors. What are your favorite flavors?



Graham Macaron

120 g almond flour
22 g graham cracker crumbs
281 g powdered sugar
116 g egg whites
33 g sugar

Y= sixty-eight 2-inch cookies (makes 34 sandwiched macarons)


  1. In a food processor, pulse together almond flour, graham cracker crumbs and powdered sugar for about 30 seconds.
  2. Sift the mixture into a clean bowl. Set aside.
  3. Place egg whites in a mixer bowl. Whisk until slightly foamy on medium speed.
  4. Add a pinch of cream of tartar and whisk to incorporate.
  5. In a steady stream, add sugar. Once all the sugar is added, increase speed to high.
  6. Continue to whisk until stiff peaks have formed. Peaks should be shiny and smooth.
  7. Transfer the egg whites to a clean bowl.
  8. Sift a third of the dries into the egg white mixture. Carefully using a spatula fold the dries into the egg whites. The dries do not have to be fully incorporated at this point.
  9. Sift the next third of the dries into the mixture. Continue to fold.
  10. Lastly, sift the remaining of the dries and fold.
  11. Continue to fold until the dries are incorporated with the egg whites. Be careful not to over-fold, otherwise the batter will be too runny.
  12. Line sheet pans with Silpat (or parchment paper).
  13. Using a piping bag fitted with an Ateco 304 tip, pipe 1-1.5 inch circles. Once the sheet pan is full, tap the bottom of the sheet pan against the counter to get rid of any air bubbles.
  14. Allow macarons to rest at room temperature for 45 minutes to 1 hour.
  15. Bake at 300F for 10 minutes. Rotate and bake for another 8 minutes.
  16. All to cool completely.

Marshmallow Meringue
60 g egg whites
½ C sugar


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled.
  5. Continue to whisk until the mixture becomes stiff and meringue-like.


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To Assemble

  1. Once the macarons shells have cooled, pipe meringue in the center and slightly torch the meringue.
  2. Sprinkle some graham cracker crumbs and drizzle melted chocolate (I used a chocolate sauce I purchased from Oliver Napa Valley).
  3. Filled macarons can be kept in the refrigerator in an air-tight container for a few days.



Individual Chocolate Mousse Cakes

29 Mar

March 29th, 2015

These individual mousse cakes have been on my to-do list for a while and I finally got around to them. I used a thin layer of chocolate cake as the base, but any cake flavor will do. I just happened to have chocolate cake left in my freezer and put that to use. Mousse, in general, have a lighter and airy texture because whipped creamed is used and folded into the chocolate mixture. For this reason, I am a fan of mousse desserts- whether it is chocolate mousse or a fruit-based mousse.

The next time I make this recipe, I will be sure to double the ingredients, as the following recipe yielded only three 3×3 inch rounds.

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Chocolate Mousse
216g dark chocolate, chopped
432g heavy cream
48g yolks
48g sugar

Y= enough to make 3- 3×3 inch individual cakes.


  1. Melt the chocolate over a double boiler. Set aside and keep warm.
  2. Whisk heavy cream until soft peaks. Set aside and refrigerate until ready to use.
  3. In a small saucepan, combine the sugar and just enough water to coat the sugar. Stir to combine. Using a wet brush, brush the sides of the pan to remove any sugar.
  4. Heat the sugar-water mixture until the temperature reaches 240F (soft-boil).
  5. As the sugar-water mixture is heating, place egg yolks in a mixer bowl and whisk on medium speed until light and fluffy.
  6. Once the sugar-water mixture reaches 240F, carefully pour the mixture to the whisking egg yolks. Be sure to turn the mixer to the lowest speed to prevent the hot sugar mixture from splashing. Once all the sugar is added, whisk for a few seconds to combine.
  7. Add the yolk-sugar mixture to the melted chocolate. Use a spatula to fold together.
  8. Start folding in some of the whipped cream to the chocolate mixture.
  9. Continue to fold in the rest of the whipped cream.
  10. Pipe the mousse into prepared cake rings. (I prefer to pipe the mousse to avoid major air bubbles).
  11. Allow the mousse to set in the refrigerator for about an hour (or overnight) before unmolding.
  12. Carefully unmold. Garnish with cocoa powder, dollop of whipped cream and cocoa nibs if desired. Keep mousse cakes refrigerated. Remove and allow them to come to room temperature for about 10 minutes before serving.
  13. Note:  I used 3×3 inch cake rings and lined them with clear acetate strips.


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Chocolate Salted Caramel Eclairs

7 Jan

January 7th, 2015

This past weekend I knew I had to start clearing out the fridge since we will be on our way to Hawaii at the end of the week, which I’m really looking forward to. I’m most excited about relaxing on the beach, getting our tan and eating our way around the island. I will of course miss baking and our 1-year old puppy, who will be with a sitter.

Before I happily start packing I want to share my chocolate-salted caramel eclairs. A great thing about making these is that I didn’t have to pick up any additional ingredients at all-  I had everything in stock. The salted caramel was a last minute add-on since I had a jar of it left from a previous project. Needless to say, the drizzled chocolate and salted caramel added a good sweetness to the eclairs.

I can’t wait to continue baking when I return, but first I will thoroughly enjoy my vacation. Stay tuned!
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2015-01-04 03.02.28

Chocolate Eclairs

6 oz butter
3/4 cup milk
3/4 cup water
1/2 tsp sugar
pinch of salt
1 ¼ cups AP flour
¼ cup cocoa powder
5 eggs

Y= 36- 3 inch x 1.5 inch eclairs


  1. In a bowl, mix together sugar, salt, flour and cocoa powder. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Prepare a piping bag, fitted with an Ateco 826 star tip.  Carefully place some of the dough into the piping bag and pipe 3 inch long strips on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 330F and bake for another 25-30 minutes.
  12. Remove eclairs from the oven and allow to cool completely.


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Whipped Cream Filling

1/2 C heavy cream
1/4 C powdered sugar
1/4 tsp vanilla extract


  1. Whisk heavy cream and powdered sugar together.
  2. Add vanilla extract.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 825 star tip.


  1. Carefully slice eclairs in half, lengthwise.
  2. Pipe the sweetened whipped cream on one side of the eclair. Place the second side on top of the whipped cream.
  3. Optional: drizzle the top of the filled eclair with melted chocolate and caramel.
  4. Serve immediately or store in the refrigerator until needed.

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Gingersnap Double Chocolate Ice Cream Sandwiches

22 Dec

December 22, 2014

I’m really excited about this post, as there are too many good things all at once!

Who doesn’t like cookies this time of year? And it’s never too cold to have ice cream, right? Which is why I combined gingersnap cookies with a decadent double chocolate homemade ice cream.

2014-12-14 05.35.372014-12-14 05.37.52To get into the holiday spirit, I decided to make some gingersnap cookies. You wouldn’t think gingersnaps are the most appetizing cookies, because after all, it’s ginger. Sure enough, the ginger adds a spicy aftertaste, giving these cookies a little kick. I used my fun leaf cookie cutters that I bought last Christmas season and halfway through cutting the cookies, I had an idea of saving some of the dough to make ice cream sandwiches.

The combination of ginger and chocolate may sound weird, but it’s actually quite tasty. Try it!

2014-12-14 05.52.322014-12-14 05.41.34Gingersnap Cookies, from Miette’s book
10 oz AP flour
2 ½ oz whole-wheat flour
½ tsp salt
2T ground ginger
¼ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground white pepper
⅛ tsp ground nutmeg
scant ⅛ tsp ground cardamom
8 oz unsalted butter
5 oz lightly brown sugar
2T honey
4T molasses
2 oz finely minced candied ginger (I omitted this)
2 tsp fresh ginger puree (I omitted this, and used another 1 tsp ground ginger)

Y= about 50 leaf-shaped cookies and 5-2×2 inch sandwich cookies.


  1. Sift flours and all the spices together. Set aside.
  2. Beat together the butter and brown sugar until light and fluffy.
  3. Add the honey and molasses. Mix to incorporate.
  4. Add the dry ingredients in three additions, mixing in between each addition.
  5. Form the dough into a disk and wrap with plastic. Refrigerate for at least 30 minutes before rolling.
  6. Roll dough out on a floured surface. Use cookie cutter of your choice to cut shapes out. If making ice cream sandwiches, use a square cutter to cut pieces out.
  7. Optional: before baking, sprinkle granulated or cane sugar on cookies.
  8. Bake at 350F 9-12 minutes, depending on size of cut-outs


Double-Chocolate Ice Cream, from Williams-Sonoma Ice Cream book
1 ½ C milk
1 ½ C heavy cream
4 large egg yolks
½ C sugar
2 T cocoa powder
pinch of salt
6 oz bittersweet chocolate, chopped
2 tsp vanilla extract


  1. Combine milk and 1 cup of the cream in a saucepan. Heat on medium until bubbles form.
  2. In a separate bowl, whisk together the yolks, sugar, cocoa, salt and remaining cream.
  3. Place chocolate in a second bowl and set aside.
  4. Remove the milk mixture from the heat and whisk ½ cup of the heated mixture into the egg mixture until smooth.
  5. Pour the egg-milk mixture back into the saucepan, cook on medium heat, while stirring constantly. Cook until the mixture thickens and coats the back of a wooden spoon.
  6. Pour the hot custard over the chocolate and stir to melt.
  7. Strain the mixture through a sieve into a clean bowl.
  8. Add vanilla extract and mix to combine.
  9. Chill the mixture by placing the bowl into an ice bath.
  10. Once cooled, press plastic wrap directly on the surface of the custard. Refrigerate overnight.
  11. Churn the custard in an ice-cream maker. Place ice cream in a clean container. Allow it to firm up in the freezer.
  12. Sandwich ice cream between gingersnap cookies. Wrap ice cream sandwiches individually and place in freezer if saving it for later.

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Happy Holidays!

Chocolate Profiteroles (Cream Puffs)

13 Dec

December 13, 2014

Another dessert I made for last week’s holiday party were cream puffs, also known as profiteroles. These are a type of pate a choux dough, a light and airy dough that is tender on the outside, airy on the inside. I filled them with chocolate whipped cream, but pastry cream can also be used. I love making these because they’re not overly sweet- most of the sweetness comes from the filling. Since I was crunch for time I simply whipped up some heavy cream, flavored it with cocoa powder, sweetened it slightly with powdered sugar for the filling.

A great thing about profiteroles is that they can be kept in an airtight container in the freezer, unfilled, if you don’t use them all at once. The leftovers come in handy when you are in need of a last-minute dessert. Simply take them out the freezer, pop them in the oven for about 5 minutes to slightly toast, allow them to cool completely and fill.

8oz butter
1 C milk
1 C water
¾ tsp sugar
¼ tsp salt
2 C AP flour
6-8 eggs

Y= 62 1.5-inch profiteroles


  1. In a bowl, mix together sugar, salt, flour. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a pan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate. (I ended up using only 6 eggs. Tip: if the batter looks dry, add the last two eggs).
  10. Using a piping bag, fitted with an Ateco 807 round tip, pipe 1.5-inch rounds on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 340F and bake for another 15 minutes.
  12. Remove profiteroles from the oven and allow to cool completely.
  13. Once cooled, use an Ateco 820 star tip to make holes at the bottom of the profiteroles. At this point, profiteroles can be stored in the freezer for future use.

2014-12-06 03.04.582014-12-06 03.08.43Chocolate Whipped Cream
1 cup of heavy cream
¼ cup powdered sugar
2-3 T cocoa powder


  1. Whisk heavy cream and powdered sugar together.
  2. Add cocoa powder, 1 tablespoon at a time. Adjust as needed for more or less chocolate flavor.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 801 round tip.
  4. Fill profiteroles from the bottom, where the holes were made, with the chocolate whipped cream.
  5. Optional: dust the outer shell with powdered sugar, or drizzle with melted chocolate.

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Chocolate Orange Biscottis

23 Sep

September 23, 2014

The chocolate-orange flavor combo has not always been my favorite when it comes to desserts. However, that changed recently and I don’t mind it as much as before. Occasionally, I find this flavor combo as my go-to for certain types of sweets, particularly in scones and biscottis. Originally, I only planned on making chocolate biscottis, but decided to add orange zest for an extra tangy kick to these twice-baked cookies.

The best part about biscottis? They taste so much better when dipped in tea or coffee, as they soak up the liquid and soften up a bit.

2014-09-01 05.08.54After the first round of baking, at 375F for 30 minutes.

2014-09-01 05.22.26Sliced and ready to go back in the oven for the second round of baking.

Chocolate-Orange Biscotti
3 oz Butter
3/4C Sugar
3 Eggs
2C AP Flour
2 tsp Baking Powder
¼ tsp Salt
2 tsp Vanilla Powder
1 ½ C Chocolate chips or chunks of choice
zest of 1 orange

1. Cream butter and sugar together.
2. Add the eggs.
3. In a separate bowl, combine, flour, baking powder, salt, vanilla. Add to the wet mixture. Mix to combine.
4. Add chocolate chips and orange zest. Mix to combine.
5. Line a sheet pan with parchment paper. Place batter onto the sheet pan and shape into a log.
6. Bake at 375F for 30 minutes. Remove from the oven and allow to cool.
7. Once cooled, use a serrated knife to cut the log into slices and place on a separate sheet pan lined with parchment paper. Bake again at 325F for 30 minutes, flipping slices halfway through. This dries out the dough and results in a crispy biscotti.

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