To set off the sweetness there’s an interesting additional ingredient: a touch of coffee in the crust. For best results, like other cheesecakes, these squares should be chilled overnight so they set completely and slice cleanly.
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
- For the crust: Preheat the oven to 350 degrees F. Line an 8-inch-squarebaking dish with foil.
- Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.
For the filling:
- Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate 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).
- Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
- Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
For the glaze:
- Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75% power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
Cut into small bars or squares. Serve chilled or at room temperature.
Store the bars covered in the refrigerator for up to 5 days.
To crush the candy canes, remove the wrappers and place in a resealable plastic bag. Use a rolling pin to roll over and break up the candy into small pieces, about 1/4 inch or so.
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)
- 1 cup chopped Hershey’s Candy Cane Kisses (or use crumbled candy canes)
- 2 ounces white chocolate
1. Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.
2. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
3. Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
4. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy cane kisses over (or candy canes).
5. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. If it’s too tough and thick to stir, add a tiny drizzle of vegetable oil or 1/2 teaspoon of shortening to thin it out. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
6. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.
- 1 2/3 cups crushed chocolate wafer cookies
- 1/4 cup butter, melted
- 1 4-serving-size package white chocolate instant pudding and pie filling mix
- 1 1/2 cups milk
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon peppermint extract
- Crushed peppermint candies
- Generously grease a 9-inch pie plate; set aside. For crust: In a medium bowl, combine crushed chocolate cookies and melted butter. Press mixture onto the bottom and up the side of the prepared pie plate. Cover and chill for at least 15 minutes.
- Meanwhile, prepare pudding mix according to package directions for traditional pudding pie, using the 1 1/2 cups milk. Spread the filling in the chilled crust. Cover and chill for 8 to 24 hours.
- Before serving, in a small bowl, combine whipping cream, powdered sugar, and peppermint extract. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Spread whipped cream over pie. Sprinkle with crushed peppermint candies. Makes 8 servings.
Unfortunately, there’s no picture available, but here’s a Spiced Lava Cake recipe for fire spirits, dragons, and chocolate lovers! Contains alcohol, but I imagine you can leave it out.
Molten Spiced Chocolate Cabernet Lava Cakes
- 4 ounces semisweet chocolate
- 1/2 cup butter
- 1 tablespoon cabernet sauvignon wine
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 2 whole eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 4 ounces fresh raspberries ( or other fruit)
- Preheat oven to 425 degrees.
- Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
- Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
- Stir in wine, vanilla & sugar untiled well blended.
- Whisk in eggs & egg yolk.
- Stir in cinnamon and ginger.
- Divide into dishes.
- bake for 15 to 20 minutes (I’ve noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
- Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
- sprinkle with confectioners sugar and decorate each serving with raspberries.
What you’ll need:
- 1 graham cracker crumb crust , baked and cooled completely (see below)
For chocolate cream filling
- 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 minutes
For marshmallow topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegetable oil for greasing
- Special equipment: a candy thermometer
Make chocolate cream filling:
Make graham cracker crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.
Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.
Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
- 5 tablespoons unsalted butter, melted, plus additional for greasing
- 1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Special equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
I’m pretty sure that at this time of year, in this community, I’m not the only one who could use a Chocolate Pomegranate Pavlova and Pomegranate Jelly recipe, so here’s something from Wintersweet: Seasonal Desserts to Warm the Home.
oh my god.
Salted Caramel and Chocolate Tart
- 8 ounces (2 sticks) butter
- 6 ounces granulated sugar
- 2 teaspoons salt
- 16 ounces (about 3 1/4 cups) all purpose flour
- 1 egg
- 1 egg yolk
- 1.2 ounces heavy cream
- 1 tablespoon vanilla
- 1 cup granulated sugar
- ¼ cup water
- 4 TBSP SALTED butter
- ¾ cup heavy whipping cream
Ingredients for Tart:
- 1 recipe pate sucre
- 1 batch salted caramel sauce
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy cream
- Whipping cream for garnish
- Cocoa powder for garnish
- Sea Salt Chocolates for garnish
For the full recipe click here.
fuck… i need it.
For the anon who ID’s with ice and mentioned chocolate, might I suggest:
2 cups whole milk
Five 1.25 ounce packets of Hot Chocolate mix (pick your favorite!)
4 cups ice
1 cup heavy cream
2 tablespoons granulated sugar
1/4 cup mini chocolate chips or grated chocolate
1. Place milk into blender. Add hot chocolate packets and blend until combined. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.
2. Whip cream and sugar until whipped cream. Top each glass with whipped cream and sprinkle with mini chocolate chips.
Makes 4 servings
Seriously, friend. You are a godsend.