Chocolate Orange Cookies

We both love chocolate cookies as they are, but sometimes it is funny to experiment and make new variations of old recipes. As christmas is coming up, I wanted to try a version with orange as it reminds me of my childhood where my mom had oranges with cloves hanging in the windows.
Last year I bought a few tablespoons of orange purée and it was very expensive, so I decided to try and make my own this year. It turned out to be great and will definitely recommend that you make it yourself (it is very easy). Putting my home made orange purée into these cookies has been nothing less than a hit and I am without doubt going to make them for christmas 🙂

 

Ingredients (16 cookies)

1/2 cup bittersweet chocolate (I prefer Amedei Toascano Black 70%)

1/4 cup bittersweet chocolate chips (— // —)

1 tbsp. butter

1 egg

1/3 cup granulated sugar

1/2 tsp. vanilla sugar

1/3 cup flour

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. orange purée

 

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg, sugar, vanilla sugar and orange purée. Whisk until combined and add the melted chocolate (before adding the chocolate, make sure that it is not warmer than room temperature, otherwise it will ruin the batter).

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Combine until smooth before shifting in flour, baking powder and salt. Whisk again until combined and then add the chocolate chips (if your chocolate chips are large, it is good idea to chop them roughly, before adding them to the batter).

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Put teaspoonfuls on a baking tray, and bake at 350F for 12-13 minutes.

And VERY IMPORTANTLY – don’t forget to lick the bowl, spatula and spoons so that nothing goes to waist 😀

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Bon Appétit!

Ingredients (16 cookies)

100 g bittersweet chocolate (I prefer Amedei Toscano Black 70%)

50 g bitterweet chocolate chips (— // —)

1 tbsp. butter

1 egg

85 g granulated sugar

1/2 tsp. vanilla sugar

40 g flour

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. orange purée

 

What to do on a rainy day macaroons

This summer has, contrary to the last 4-5 summers, been sunny and warm but today it has been cold and rainy. So what to do on a rainy summer day??

Well, I decided to bake some macaroons and ask out Facebook followers what they would like as filling. There were so many delicious suggestions and it was not easy to decide on one – so I decided on four different fillings 🙂 So I should probably say thanks to Martin, Kirsten, Kis and Pernille for their great suggestions 🙂

When making this macaroon recipe you will need a few basic tools:

A digital thermometer

An electric mixer

A rubber spatula

A pastry bag and

A 1/2-inch plain round tip

Without these, I doubt that you will succeed (but that shouldn’t keep you from trying if you have the drive) 🙂

 

Ingredients (60 macaroons)

1 1/8 cup almonds, blanched

1 3/5 cup confectioners sugar

7/8 cup granulated sugar

2 x 2 egg whites

1/3 cup water

 

Blend the almonds into fine almond flour in a hand blender or food processor. Then add confections sugar and blend again for at least 20-30 seconds. Shift into a mixing bowl. If there are anything left in the strainer, blend it further and shift again.

Take half of the egg whites and mix them into the blended almonds. mix until well combined and even.

In another bowl whisk the other half of the egg whites until they make soft peaks. Find a saucepan and add granulated sugar and water. Heat until the syrup reaches 230F, stir once in a while (use a digital thermometer). Pour the heated syrup slowly into the egg whites while whisking on medium-low speed. Be careful not to get burned on the sugar – it hurts like hell! When all the syrup has been added, turn up the volume of you mixer and whisk until the meringue has reached room temperature. It take about 10 minutes.

When your meringue has reached room temperature, add half to the almond mixture and mix well until combined. Then add the rest of the meringue and fold around – do not whisk, as this will ruin the batter! Fold until the batter is evenly combined and smooth.

Now it gets a bit tricky – the texture of the batter needs to soft, but not to soft. It still needs to keep the round shape when added to the baking paper, but it should be soft enough to prevent the macaroons from getting small tops. Did that make sense?

Transfer the batter to a pastry bag with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on a baking tray with baking paper.  Turn the baking tray into the table top 8-10 times, to remove air bubbles from the macaroons.

Let the macaroons dry at room temperature for an hour. Bake at 300F for 13-14 minutes. Transfer the baking paper with the baked macaroons to a wire rack and let cool completely before filling or storing them.

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Below there are 4 different fillings for your macaroons. Each filling recipe is for 20 macaroons.

 

Caramel:

1/2 cup sea salt caramel

 

Place the caramel in a piping bag and warm it with your hands until it is soft enough to be squeezed out onto the macaroons.

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Coffee Liqueur Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/8 cup cream

1/8 cup coffee liqueur

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Rum ganache:

1/2 cup Amedei Toscano Black (63%)

1/4 cup cream

4 tbsp. good quality rum

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Black Currant and Liquerice Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/4 cup cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Place all chocolate, cream and freeze dried powder in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons. Sprinkle the raw licorice powder on top of the ganache before putting on the top macaroon.

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Bon Appétit!

Ingredients (60 macaroons)

200 gram almonds, blanched

200 gram confectioners sugar

200 gram granulated sugar

2 x 80 gram egg whites

0.8 dl water

 

Caramel:

4 tbsp. sea salt caramel

 

Coffee Liqueur Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

20 g cream

20 g coffee liqueur

 

Rum ganache:

80 g Amedei Toscano Black (63%)

30 g cream

4 tbsp. good quality rum

 

Black Currant and Liquerice Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

30 g cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Italian Ricotta Ice Cream with Chocolate and Roasted Almonds

Last night we were having guest for dinner and I had been speculating for days about what dessert to serve. Normally I would have baked a cake, as they are some of my greatest cake fans :-D, but it has been quite warm these past days so I wanted to make something more refreshing.

Then one evening when I turned on the TV, I turned passed a channel showing Italian women and their childhood recipes. One of the recipes was this ricotta ice cream with roasted almonds and chocolate and I immediately knew, what I was going to make 😀

It turned out to be great, but I must admit that it would have been better, had I made it on an ice cream machine – but that is still on the ‘to-buy-list’, so I will have to settle with the old freezer method for a while yet :-/ So if you have an ice cream machine, you should use that, but this method can be used as well!

 

Ingredients (8 servings)

1 cup ricotta cheese

1 cup cream

4 tbsp. cane sugar

1/2 cup almonds

1/2 cup quality chocolate 70%, preferably Amedei Toscano Black

20 cherries

20 strawberries

10 raspberries

 

Roast the almonds on a dry pan at medium heat for 5-10 minutes. Stir occasionally to avoid burning. The almonds a ready when you can begin to smell a nutty aroma in the kitchen. Set a side to cool down.

Chop the roasted almonds and the chocolate into medium sized chunks (or what ever you prefer).

Place ricotta cheese in a mixing bowl and stir with a rubber spatula until smooth. Add sugar and stir again until the sugar has dissolved – it takes a few minutes. Set aside.

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Whisk the cream until it forms soft peaks. Be very careful not to over-whisk it, as it might ruin the end result.

Carefully turn the whipped cream into the ricotta and fold until evenly combined. Then add the chopped chocolate and almonds and fold again.IMG_0411 IMG_0412 IMG_0413

Cover a springform pan with plastic wrap and make sure that it covers the sides too.

Pour the ricotta cream into the form and cover with yet a layer of plastic wrap. Make sure that the plastic wrap lies down close to the ricotta mass and up the sides of the form.

Freeze for at least 12 hours before serving. IMG_0414 IMG_0415 IMG_0416

Take the ricotta ice cream out of the freezer approximately 10 minutes before serving. Remove both the form and the plastic wrap and place on a cake stand and decorate with cherries, strawberries and a few raspberries.

Serve with a glass of sparkling wine on a hot summer day or a cup of delicious Italian roast espresso on a cold winter day 🙂IMG_0464

IMG_0465Bon Appétit!

Ingredients (8 servings)

2.5 dl ricotta cheese

2.5 dl cream

4 tbsp. cane sugar

1.25 dl almonds

80 g quality chocolate 70%, preferably Amedei Toscano Black

20 cherries

20 cup strawberries

10 raspberries

 

Water-Based Chocolate Mousse

Everyone who’s ever worked with chocolate knows, that if there accidentally comes a drop of water into the chocolate it is ruined!

So, how is it possible to make a chocolate mousse based only on chocolate and water? Well, it is easier than you might think and something that everyone can make.

When that it said, there are a few thing that you need to keep in mind when considering this recipe 1) as the mousse only contains chocolate and water, it don’t get the exact same consistency as a mousse filled with eggs or cream, 2) it has a very concentrated chocolate taste, and you will only need a spoonful or two to get satisfied, and 3) as it has this very concentrated chocolate taste, it is important that you use a good quality chocolate.

I alway use chocolate from Amedei, as it has a clean and fabulous taste (and it don’t contains any artificial additives). I will recommend every to try this chocolate at least once in their life 🙂 And remember, you get what you pay for – good quality chocolate is more expensive than bad quality chocolate, but it is also much better and you don’t feel the need to eat as much, as your senses get satisfied when they taste good quality.

 

Ingredients (4 servings)

1/2 cup quality chocolate (preferably Amedei Toscano Black or similar)

1/2 cup

16 Raspberries

1 tsp. caramel with sea salt

 

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

Slowly melt chocolate and water in a heat proof bowl over a pan of simmering water.

While the chocolate is melting, you can prepare a bowl with cold water, ice cubes and salt. The bowl needs to big enough, so the the bowl with the melted chocolate can stand in it, while whipping it into a mousse.

Place the bowl with the melted chocolate and water, in the larger bowl with ice water. Use a hand-mixer to whisk the melted chocolate into a mousse. Whisk until it has the same texture as a whipped cream.

Fill the mousse into 1 large or 4 small glasses and fridge until serving.

If you don’t want chocolate all over the kitchen, it is a good idea to cover the bowl with a dishtowel while whisking 🙂

Fill the raspberries with good sea salt caramel, and place on top of the chocolate mousse 🙂

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Bon Appétit!

Ingredients (4 servings)

80 g quality chocolate (preferably Amedei Toscano Black or similar)

80 g water

16 Raspberries

1 tsp. caramel with sea salt

 

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

 

Chocolate Cupcakes with Orange Cream Cheese Frosting

These cupcakes has a perfect combination of chocolate, cream cheese and orange  – YUMMI they are delicious!

These was made for a colleague who retired a few days ago, and he loved them 🙂

 

Ingredients (36 cupcakes)

3/4 cup unsweetened cocoa powder

3 cups flour

2 1/4 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 sticks butter

4 large eggs, room temperature

1 tbsp. vanilla extract

1 3/4 cup sour cream

3/4 cup dark quality chocolate (70%)

 

2 cups cream cheese

1/2 cup confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined.

Chop the dark chocolate and fold into the batter.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 3/4 full.

Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

While the cupcakes cool, you have time to make the frosting.

Place cream cheese and vanilla extract in a mixing bowl and whisk until soft and fluffy. Shift in confectioners sugar and whisk until combined, soft and fluffy. Fold in 3/4 of the orange zest.

Decorate the cakes with the frosting and sprinkle the remaining orange zest on top.

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Bon Appétit!

Ingredients (36 cupcakes)

1.9 dl unsweetened cocoa powder

375 dl flour

450 g sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

345 g butter

4 large eggs, room temperature

1 tbsp. vanilla extract

4.4 dl sour cream

100 g dark quality chocolate (70%)

 

500 g cream cheese

1.25 dl confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Cognac and Orange Dream Easter Eggs

Yesterday we made an entry on liquorice fudge easter eggs and earlier today it was easter eggs with lemon. Both belong to the more untraditional easter egg combinations but very delicious and we really recommend that you try them 🙂

These easter eggs with cognac are more traditional but with a twist of orange – and I must admit, that I believe that this is the perfect combination and will definitely make them again for christmas 🙂

We have used a good quality cognac from Cadenhead’s which is known to be the oldest independent bottler of spirits. If you are interested in whisky, rum or cognac, you should really give your self the pleasure to taste some of there products – but be careful, once tasted, you’ll never go back to cheap spirits again 😀

Ingredients (20 eggs)

4/5 cup marzipan

2 oranges, zest

3-4 tbsp. quality cognac

1/4 cup walnuts, roasted

2/3 cup dark quality chocolate (70%)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 3/4 of the orange zest and 1 tbsp. cognac at a time. Whisk between each tbsp. cognac.

Chop the roasted walnut and mix into the marzipan.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the eggs with melted and tempered chocolate and decorate with the remaining orange zest 🙂

Serve with a good cup of coffee, or wrap it in zellophan and bring it as a hostess gift if you are going out 🙂

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Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

2 oranges, zest

3-4 tbsp. quality cognac

0.6 dl walnuts, roasted

100 g dark quality chocolate (70%)

 

Strawberry Mazarin Dream

We really miss the summer…. And what other way to recreate great summer memories than a cake with strawberries?

The recipe is found on our favorite chocolate blog from which we often find inspiration (we thank Maja for her chocolate generousness). This particular cake is a modernized version of a strawberry tart, but with a more light consistency and a fresher taste of both strawberry and sour cream.

It is nothing less than fabulous (especially if you miss the summer and all the good it brings)!

 

Ingredients (10 servings)

Mazarin cake:

1 cup butter, room temperature

1 cup marzipan, grated

1 cup granulated sugar

3 eggs

1/2 cup flour

 

Chocolate ganache:

1/2 cup dark chocolate chips (i have used Amedei Toscano Black)

1/10 cup cream

1/2 tbsp. butter

 

Vanilla cream:

1/3 cup cream

1/3 cup sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Mazarin cake:

Whisk together butter and sugar until it get s light and fluffy. Add the grated marzipan and whisk until just combined.

Add one egg at a time and whisk until just combined. Then shift in flour and fold until the batter is combined and smooth.

Add the batter to an 8-inch springform pan covered with baking paper, and bake at 350F for 40-50 minutes or until a toothpick comes out clean. Let cool completely before removing the cake from the springform.

 

Chocolate Ganache:

In a heatproof bowl bring together chocolate, cream and butter. Melt over a pan of simmering water until the ganache is combined and shiny.

Add on top of the cooled mazarin cake.

 

Vanilla Cream:

Whisk the cream and seeds from the vanilla pod. Whisk until the the cream forms soft peak. Be careful not to over whisk. Add the sour cream and fold until evenly combined.

Pour over the chocolate ganache and decorate with strawberries 🙂

Serve with a good cup of coffee or an glass of sparkling wine.

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Bon Appétit!

Ingredients (10 servings)

Mazarin cake:

225 g butter, room temperature

250 g marzipan, grated

250 g granulated sugar

3 eggs

1.25 dl flour

 

Chocolate ganache:

80 g chocolate chips (i have used Amedei Toscano Black)

0.25 dl cream

1/2 tbsp. butter

 

Vanilla cream:

0.80 dl cream

0.80 dl sour cream

1 vanilla pod, seeds only

20-30 strawberries