Tuesday, February 1, 2011

Chocolate Appetizers!

How about serving chocolate appetizers for home parties, or invite girlfriend(s) over with tea and/or coffee? Or share a romantic evening with your loved one?

Oh, wait… how about Super Bowl?!

There are some great recipes I’ve found… check them out!


Toast with Chocolate and Fleur de Sel


Thin baguette bread loaf (not sourdough)

Best quality bittersweet or dark chocolate

Best quality extra-virgin olive oil

Fleur de sel or coarse sea salt*


Preheat oven to 350 degrees F.

Put the thin baguette loaf on a cutting board; slice it thinly and diagonally into 20 1/4-inch slices (so that you get 1/4-inch wedge-like slices). Lay the slices on an ungreased baking sheet. Top each slice of baguette bread with a thin square of the best bittersweet or dark chocolate you can find.

NOTE: It should be no bigger a piece that what you would normally bite from a chocolate bar.

Place the baking sheet into the oven. Let bake only until the chocolate is melted, but still holds its shape. Remove from oven and immediately move them to a serving platter. Sprinkle each slice first with a few drops of the best extra-virgin olive oil you own. Then sprinkle over the olive oil with fleur del sel or coarse sea salt.

NOTE: The salt should enliven the flavor of the chocolate and not make it salty.

* This is a great recipe to use your Fleur de sel.

Serve immediately.


Cocoa Crisp Bacon Appetizer


3/4 cup brown sugar

2 teaspoons dark cocoa powder

1/2 teaspoon ground chipotle chile pepper or to taste, optional

2 pounds lean, thick-cut bacon


Preheat oven to 350 F. Place baking racks inside rimmed cookie sheets lined with foil. Whisk together brown sugar, cocoa powder, and chipotle chile pepper until well-combined. Pour into a shallow plate. Cut the bacon into thirds cross-wise. Press one side of each bacon piece into the brown sugar mixture to coat with a thin layer of the spiced sugar, brushing off any excess. Arrange on racks in prepared baking pans, sugared-side up, close together but not touching.

Bake for 45 to 60 minutes until dark brown but not burnt. Keep an eye on the bacon since oven temperatures vary. Let cool completely before serving.

Yield: about 64 pieces


Gourmet Apple Cartwheels


1/4 cup peanut butter

1-1/2 teaspoons honey

1/2 cup miniature semisweet chocolate chips

2 tablespoons raisins

4 medium unpeeled Red Delicious apples, cored


In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins. Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings.

Yield: about 2 dozen.


White Slime


1 cup  whipping cream

1/4 cup  butter

2 packages (11 ounces each)  white baking pieces

1 7-ounce jar  marshmallow creme

Assorted fruit or cake dippers


In a large saucepan, heat whipping cream and butter over medium heat. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white baking pieces. Stir until melted and smooth. Stir in marshmallow creme. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with assorted dippers. Can hold in a fondue pot for up to 1-1/2 hours, stirring occasionally. Makes 4 cups (sixteen 1/4-cup servings).


Chocolate Chip Cheese Ball


8 ounces, weight cream cheese, softened

½ cups real cutter (softened)

¼ teaspoons vanilla extract

2 tablespoons light brown sugar

¾ cups powdered sugar

¾ cups mini chocolate chips

¾ cups finely chopped pecans

Graham Cracker Sticks, Vanilla Wafers Or Chocolate Graham Crackers


Beat softened cream cheese, butter, & vanilla until creamy. Slowly add in the sugars until blended. Stir in chocolate chips. Place mixture in a Tupperware or plastic container. Refrigerate for 1 -2 hours. When ready to serve, form the mixture into a ball and roll ball in pecans (optional). You can also roll the cheese ball into graham cracker crumbs or more mini chocolate chips.

Serve with graham crackers, graham cracker sticks, vanilla wafers or animal crackers.

Aren’t they fabulous or what?

Who would have thought of chocolate chip ball?!

White Slime?…what a funny name! ha!

Hope you enjoyed them!

Happy chocolate day!


1 comment:

  1. The Cocoa Crisp Bacon Appetizer was a hit at a party I made them for. I used 1/2 tsp chili powder and 1/2 tsp cayenne powder with the brown sugar mixture and then dipped an end of each in dark chocolate mixed with cayenne pepper. Just enough bite to sneak up and hit your taste buds. Will definitely make again!


Thank you and have a great chocolate day!

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