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Welcome to One and Only Chocolate Chic, and enjoy nothing but chocolate recipes!

Tuesday, August 30, 2011

Q: What’s for breakfast? A: Chocolate!

You see you go to work ecstatic because you indulged some chocolate

OR

go play, full of energy, your partner can’t catch up

OR

you will think, “I have no  guilt because I had breakfast!”

Check them out!

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Coffee & Cream Doughnuts

Ingredients:

Oil for deep-fat frying

2 tubes (10.2 ounces each) large refrigerated buttermilk biscuits

1/4 cup heavy whipping cream

1 tablespoon plus 1 teaspoon instant coffee granules

2 packages (3 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened

2/3 cup chocolate hazelnut spread

Confectioners' sugar and baking cocoa

Directions:

In an electric skillet or deep fryer, heat oil to 375°. Drop biscuits, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Meanwhile, place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir in coffee granules until dissolved. Add cream cheese and hazelnut spread; beat until smooth.

Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with coffee mixture. Push the tip through the side of each doughnut to fill with cream. Dust tops with confectioners' sugar and cocoa. Serve immediately. 

Yield: 10 doughnuts.

Nutrition Facts: 1 doughnut equals 413 calories, 28 g fat (9 g saturated fat), 27 mg cholesterol, 659 mg sodium, 37 g carbohydrate, 1 g fiber, 7 g protein.

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Chocolate Croissants

Ingredients for dough:

1 ½ cups bread flour

1 ½ cups all-purpose flour

1 Tablespoon active-dry yeast

¼ cup sugar

1 ½ teaspoons salt

1 ¼ cups non-dairy milk

2 Tablespoons margarine

Margarine Square

2 ½ sticks vegan margarine, cut into 1 Tablespoon-size pieces and cold (do not use tub margarine)

1/3 cup cocoa powder

¼ cup shortening (½ stick), cut into 1 Tablespoon-size pieces and cold

¼ cup sugar

¼ teaspoon salt

6 ounces dark chocolate (60%) cacao, chopped into ¼ pieces or smaller

Ingredients for dough wash:

1 Tablespoon soy milk

1 Tablespoon amber agave syrup

Note: for detailed pictures of making croissant dough, check out my Vegan Croissant recipe.

Prepare the dough:

In a medium mixing bowl, whisk together the bread flour and 1 ¼ cups of the all-purpose flour, yeast, sugar and salt.

If using an electric stand mixer

Add the non-dairy milk to the bowl of an electric mixer fitted with a dough hook. Add the flour mixture and knead until the dough forms a sticky ball, about 5 minutes. Add the 2 Tablespoons of margarine, one Teaspoon at a time and mix the dough as you did above for another 5 minutes or until the dough forms a smooth sticky ball. If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

If mixing by hand

Add the non-dairy milk to a medium mixing bowl. Add the flour mixture and knead on a lightly floured surface for about 5 minutes. Transfer the mixture back to the medium mixing bowl, add the margarine in ½ Tablespoon pieces and use a mixing spoon to stir the dough in a circular motion. Switch stirring directions a couple times to thoroughly develop the gluten until the mixture forms a sticky ball, about 5 more minutes.  If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

Roll the dough into a ball and use a sharp knife to cut an X shape into the top, extending halfway through the dough. Cover with plastic wrap and refrigerate for at least two hours.

Prepare the margarine square

In a medium mixing bowl add the 2 ½ sticks of margarine pieces, cocoa powder, the half stick of shortening pieces, sugar, salt and mix on low until just combined. Place the mixture on a sheet of plastic wrap and use a bench scraper to shape to a rough 7 inch square. Wrap the margarine square in the plastic wrap and shape it to a more accurate square. Refrigerate for at least one hour.

Make Turns:

Place the dough on a lightly floured surface, coat your rolling pin with four and roll out along the X to 11  inches square. Roll three times in each direction using long even strokes, dusting your rolling pin with flour as necessary. Remove the margarine from the plastic wrap and place it diagonally on top of the dough. Fold the corners of the dough over the margarine as if you're wrapping it like a gift. Pinch the dough ends together to seal.

Use a rolling pin to lightly tap the dough, starting from the center and working your way towards the edges until the square becomes bigger. This helps make the fat pliable so it can be rolled with the dough.

Carefully roll the dough out to 14 inches square. Feel free to dust the dough with flour if it begins to stick to anything. Fold the dough in three folds like a tri-fold business letter. This is known as a turn in the laminated dough world.

Now turn the dough 180 degrees and fold it in three folds again so it turns into a square. This counts as another turn. Wrap the dough in plastic wrap and refrigerate for at least one hour. The refrigeration allows the fats to re-solidify and the gluten in the dough to relax. This causes the dough becomes more pliable and elastic while maintaining it's strength. Now is a great time to take a break for a day or so. It's important to not let the dough sit in the refrigerator for more than 3 days because it can start to discolor.

Repeat Step 5 again so you have a total of four turns. This will give you a total of 243 layers of fat and dough.

Shape the Croissants:

Line two baking sheets with parchment paper. Roll out onto a liberally floured surface to a 20 inch square. Using a pizza cutter and a ruler, cut the dough into 4 equal 10 inch squares. Cut each square into three pieces to make a total of 12 rectangles. Each rectangle should measure about 10 x 3 ¼ inches.

Transfer 6 croissant rectangles to one of the baking sheets and space them evenly, taking care to lay the dough on the side that was previously facing up. Flipping the dough on it's other side ensures that the best side of the dough is on the outside and the croissants look as good as possible. Transfer the 6 other croissant pieces to the other baking sheet in the same manner.

Place 1 ½ Tablespoon chopped chocolate pieces in the middle of a dough rectangle. This is the maximum amount of chocolate you can pack into a croissant without the chocolate excessively oozing out of the sides during baking. Fold the dough over the chocolate like a tri-fold business letter, ensure the sides are sealed then flip the croissant over, seam side down. Do this for the remaining dough rectangles.

Preheat your oven to 400F (204C). Loosely cover the croissants with plastic wrap and allow them to rise until barely puffy which should take about 60 minutes. They are not intended to double in size.

Prepare the dough wash:

In a small mixing bowl whisk together the soy milk and agave syrup until smooth. This dough wash will give your croissants a slightly shiny, crispy exterior.

Bake:

Brush the croissants and bake until they're a rich brown, about 20 minutes. Rotate the baking sheets on the racks and front to back halfway through the baking duration. Cool the croissants on a wire rack and serve warm. Croissants can be stored at room temperature for 2 days or 2 weeks in the freezer if thoroughly wrapped in plastic.

Makes about 12 Vegan Chocolate Croissants.

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Chocolate Coffee Cake

Ingredients for streusel:

63g all-purpose flour

50g light brown sugar

¼ teaspoon ground cinnamon

45g cold unsalted butter

70g mini chocolate chips

A dash of salt

Ingredients for cake:

120g all-purpose flour

30g cake flour

30g unsweetened Dutch- process cocoa powder

½ teaspoon baking soda (bicarbonate of soda)

½ teaspoon baking powder

¼ teaspoon salt

65g unsalted butter

100g granulated sugar

1 large egg

1 egg yolk

160g sour cream

1 tsp. vanilla extract

1 tsp.chocolate extract (optional)

Method:

Preheat the oven to 350°F (180°C). Grease and flour a 8-by-8-inch (20-by-20-cm) baking pan.

To make the streusel, stir together the flour, brown sugar, salt and cinnamon in a small bowl. Cut the butter into small pieces and add to the bowl. Using a pastry cutter or your fingers cut or rubs in the butter until coarse crumbs form. Stir in the chocolate chips until evenly distributed. Set aside.

In a bowl, stir together the all-purpose and cake flours, cocoa, baking soda, baking powder, and salt.

In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the egg and egg yolks, beating thoroughly after addition, then add the vanilla and chocolate extract.

Add the dry ingredients in 2 or 3 increments, alternating with the sour cream. Using the mixer on low speed, beat until smooth and fluffy, about 2 minutes.

Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the streusel.

Bake until the topping is golden brown, 40-45 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool completely. Cut into squares to serve.

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Chocolate-Hazelnut and Banana Crepe

Ingredients for simple crepes:

1 cup all-purpose flour, (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt

1 1/2 cups whole milk

4 large eggs

3 tablespoons unsalted butter, melted

Directions for simple crepes:

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Yield: Makes 9

Cook's Note:

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.

Ingredients for filling:

2 tablespoons chocolate-hazelnut spread, such as Nutella

1/2 banana, thinly sliced

Directions:

After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

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and

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Decadent Breakfast Side: Chocolate Gravy

Ingredients:

1 cup granulated sugar

3 tablespoons all-purpose flour

1/4 cup cocoa powder

2 cups whole milk

4 tablespoons (1/2 stick) butter

Method:

In a heavy saucepan, combine the sugar, flour and cocoa with a whisk until no clumps of flour or cocoa remain.

Whisk in the milk until well-combined.

Heat over medium heat, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes.

Remove the saucepan from the heat and stir in the butter until it melts.

Serve this "gravy" — basically a thin chocolate pudding — over buttermilk biscuits that have been split and buttered.

Garnish the plate with raspberries or strawberries, if you like.

Yield: 8 servings

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Okay now, my question for YOU?

Will you have one of these for breakfast tomorrow morning?!  ;)

I hope you’ve enjoyed the recipes!

Happy chocolate day!

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