Sweet Tooth: Chocolatini Pudding Shots ♥

Chocolatini Pudding Shooters ~ I’m on a roll with martini infused desserts. My latest love .  .  . Chocolatini. What’s not to love Bailey’s (a personal favorite of mine), vodka and chocolate liqueur, mix that in with some chocolate pudding and serve it in chocolate cups and you have an unforgettable Chocolatini shooter.

Recipe Instructions

Chocolate Cupss

• 24 one inch chocolate cups 

Directions for making homemade chocolate dessert cups:

1. Stove top method: Place chocolate in a heat proof bowl above simmering water (not directly on top) and gently stir until the chocolate melts and becomes shiny.
2. Microwave method: Place chocolate in a heat proof bowl in the microwave and melt in 30 second intervals. Stirring each time you open the microwave. Continue heating until chocolate is shiny.
3. Place melted bowl of melted chocolate over warm water as you work.
4. Paint inside of mold with the chocolate, making sure it that it is not too thin or the chocolate will more readily break when you tap it out. Transfer chocolate painted molds to the to the freezer for 10minutes. Chocolate is ready to be tapped out once it starts to pull away from the walls of the form.
5. Fill forms as you prefer.

Chocolate Pudding

• 1 3.2 oz box of Jell-o Chocolate pudding

Chocolatini

• 6 oz Bailey Irish Cream
• 2 oz Vodka
• 2 oz Godiva Chocolate Liqueur

Instructions:

1. Add all ingredients into a cocktail shaker and shake well. Add Chocolatini to cooled pudding and using a spatula, fold to combine.

Assembly

1. For added control transfer Chocolatini infused pudding to a Ziploc baggie or pastry bag and pipe mixture into chocolate shells.
2. Garnish as desired.  

A few notes:

• The chocolate cups can be made five days in advance and kept in a cool dark place in a tightly covered container.
• Make sure the pudding is cooled before adding the Chocolatini, so the heat doesn’t burn off any alcohol.
• Please be responsible. I know it seems obvious, but I had a concerned reader write me about how dangerous sugary alcohol shots can be since they mask the flavor and people can easily misjudge the strength of them.

Until next time...

♥ My Kuroi

Beauty Buzz: Milk & Honey Bath and Rinse ♥ ♥ ♥

Feeling stressed?  Well soaking in a warm enriched bath is a great way to relax and detox.  Here is my recipe for a Milk & Honey bath along with a rinse for wrinkled skin.

Cleopatra Honey & Milk Bath


Ingredients
• 1/2 Cup Powdered Milk
• 1/2 Cup Raw Honey
• 2 teaspoon Jojoba Oil (optional)


Mix ingredients in a large bowl and pour your warm bath. Soak for up to 20 minutes to infuse these beneficial ingredients in your skin. This recipe makes enough for one bath.

Milk & Honey Rinse for Wrinkled Skin


Ingredients
• 1 oz raw honey
• 1 Cup skim milk
• 2 teaspoons aloe vera gel


Combine Ingredients in a jar and shake well. Apply to your face morning and evening with a cotton ball. Store mixture in the refrigerator for up to 3 weeks.

Don't forget to light some candles too for aromatherapy!


Until next time...
♥ My Kuroi

Sweet Tooth: Mini Chocolate Oreo Cakes ♥

Mini Chocolate and Oreo Cakes ~ This is the kind of cake that you won’t be ashamed to beg for. Beneath the chocolate pour and Oreo rich mousse like frosting is a rich chocolate cake as classic as Chanel No. 5.

Recipe Instructions

Yields 24 2×2 Mini cakes 

Chocolate Cake 

*Preparation:  Butter each cake ring and place on parchment lined cookie sheet or butter one 9 inch cake pan and line with parchment. Preheat the oven to 350°. 

• 2 ounces bittersweet or semisweet chocolate chopped
• 2 ounces unsweetened chocolate, chopped
• 6 tablespoons water
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 ¼ cup + ¼ cup sugar
• 4 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

Instructions: 

1. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth; set aside to cool to room temperature.
2. Place butter and 1 ¼ cup of the sugar in a bowl and beat until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
3. Sift together the flour, baking powder, baking soda, and salt. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
4. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
5. Fold about one-third of the egg whites into the cake batter and then fold in the remaining egg whites just until there’s no trace of egg white visible.
6. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 25-30 minutes, until a toothpick inserted into the center comes out clean.
7. Cool cake layers completely.

Recipe from David Lebowitz

Oreo Buttercream Frosting

• 5 egg whites
• 1 ¼ cup granulated sugar
• 2 sticks unsalted butter, softened and cubed
• 2 sticks butter, softened and cubed
• 1 tablespoon vanilla
• 11/4 cup Oreos, crushed

Instructions:

1. Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water.  Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
2. Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
3. Add in vanilla and crushed Oreos, beat to combine.

Chocolate Pouring Sauce

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water  1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly

1. Slice each mini cake into three layers. Frost the top of each layer with  frosting and then cover whole mini cake with frosting. Freeze mini Oreo cakes for an hour, so the frosting does not melt when it comes into contact with the warm chocolate sauce. Remove mini Oreo cakes from freezer and pour chocolate sauce on top. Pipe a small dollop of frosting on top and then place mini Oreo in center.

A few notes:

• The frosting can be made 7 days in advance and kept refrigerated. Bring it to room temperature before using.
• Unfilled mini cakes can be made two days in advance. Tightly cover cakes in plastic wrap and then place in an airtight container.
• If you decide not to make minis, use two 9 inch cake pans.
• For the poured chocolate frosting, I added some water after it was melted through with the cream to achieve a thinner and easier pour.

Until next time...
♥ My Kuroi...

Sweet Tooth: White Chocolate Mocha Mousse Cake ♥

White Chocolate Mocha Mousse Cake ~ Easy elegance kicked up with a shot of espresso and smoothed out with some white chocolate. Layer this mocha mousse between two sheets of chocolate sponge cake and it will tempt even the most steadfast dieter.

Recipe Instructions

Yields 12 2×3 mini cakes

• 9 ounces white chocolate, chopped
• ¼ strong coffee
• 2 teaspoons, instant coffee granules
• 1 ½ cups heavy cream

1. Place chocolate and instant coffee granules in a heatproof bowl. Place bowl in a skillet with one inch of simmering water. Stir until melted and smooth, then add in remaining coffee portion to chocolate mixture. Remove from heat and let cool until a small dab on your lip feels warm.
2. Whip cream to soft peaks, not stiff. Gently fold in a large spoonful of chocolate mixture. Continue folding in remaining chocolate mixture until both are well mixed.

Chocolate Sponge Cake (adapted from Epicurious)

• 3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
• 2 whole large eggs at room temperature  
• ½  cup almond flour
• ½ cup unsweetened cocoa powder
• 1/2 cup confectioners sugar
• 2 large egg whites at room temperature
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt

1. 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted, foam discarded, and butter cooled1. Beat whole eggs in a large bowl with a handheld mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add unsweetened cocoa powder, almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
2. Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
3. Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into a 15- by 10-inch shallow baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick). Bake at 350.
4. Bake 8 to 10 minutes, then cool in pan on a rack 10 minutes.
5. Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Use a round cookie cutter and stamp out circles.

 Assembly:

1. Place sponge cake layer on bottom of pan or ramekin. Add a layer of White Chocolate Mocha Mousse.
2. Repeat step one once more. Finish as preferred.

A few notes:

• For the instant coffee portion in the recipe, I like using Starbuck’s Via Bold blend best.
• Garnish your mousse cake just prior to serving and not before then.
• You can make this a day in advance or you can make the mousse cakes and keep them frozen for up to two weeks in an air tight container. If you do freeze this White Chocolate Mocha Mousse Cake, thaw it at room temperature for 30 minutes before serving.
• You know, I have an affinity for mini cakes, so of course I used my Chicago Metallic Mini Cheesecake pan. If you do not have one, you can serve this dessert in a ramekin. If you do use the mini pan, take great care when removing each cake as they are delicate.
• Other finishing options: Drizzle warm chocolate ganache over the top or use chocolate ganache frosting as you see in the picture.

Until next time...

♥ My Kuroi

Sweet Tooth: Peanut Butter & Chocolate Cupcake Surprise

Peanut Butter and Chocolate Cupcake Surprise~ All your favorite flavors come together in one cupcake with a chocolate pour , some sprinkles for happiness, a maraschino cherry for prosperity, Reeses peanut butter cup for a topper and the surprise inside the liner- another hidden Reeses peanut butter cup. Yep, I dropped one of those little cups inside and baked it into the chocolate cupcake batter.

Recipe Instructions

Yields 12 Cupcakes
Preparation: Preheat oven to 350 degrees. Place cupcake liners in muffin pan wells.

Dark Chocolate Cupcakes8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream

Instructions:
1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.
2. Whisk flour, baking soda, and baking powder in small bowl to combine.
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
4. Fill cupcake line ¼ full. Add a Reeses peanut butter cup to each well and finish pouring cupcake batter on top of it until the wells are two-thirds full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5. Cool cupcakes to room temperature before icing, about 30 minutes.
Recipe adapted from Cook’s Illustrated

Chocolate Swiss Meringue

Chocolate Swiss Meringue 
*Correction to this recipe was made 3/4/2011. Sorry, I had placed my old recipe in, rather than my newly tweaked version that incorporates the cocoa powder and an increase in sugar from 1 cup to 11/2cup.*
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, melted and cooled

Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Shake sprinkles on chocolate sauce. Place peanut butter cup on top and add a more frosting. Finish with a maraschino cherry.

A few notes:

• Frost the cupcakes and then freeze them for ten minutes before pouring the chocolate on top or else the frosting begins to melt.
• The cupcakes can be made a day in advance and kept in airtight container at room temperature or for 3 days refrigerated.
• The frosting can be made 3 days in advance and refrigerated or kept frozen for up to two weeks. Just make sure it is brought to room temperature before using

Until next time...
♥ My Kuroi

Sweet Tooth: Funfetti Cheesecake Pops ♥

Funfetti Cheesecake Pops ~ That’s funfetti inside and out! It’s fun, it’s colorful, it’s funfetti cheesecake pops dipped in white chocolate with a chocolate pour and finished with nonpareils and jimmies, topping all that goodness off is a red M&M for good cheer.

Recipe Instructions

Makes an 8×8 pan

Preparation: Heat oven to 350 degrees F.

• 20 oz cream cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/3 cup heavy whipping cream
• 2 eggs
• 3 tablespoons of nonpareils

Instructions: 

1. Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.
2. Divide batter into three even portions. Pour first portion into pan and sprinkle 1 tablespoon of nonpareil on top. Pour the second portion of the cheescake batter directly on top and then sprinkle the second tablespoon of nonpareils. Repeat this again for the last layer. *Do not stir. The nonpareils will streak if mixed.
3. Create a shallow water bath by placing the cheesecake batter filled pan in a large roasting pan or casserole pan and filling it with water a 1/3 of the way up.
4. Bake at 350 degrees for 30 minutes. Cool finished cheesecake on a cooling rack.

White Chocolate Dipping Sauce

• 2/3 cups white chocolate
• 1 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out). Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Chocolate Pouring Suace

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out).Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly

1. Cut cheesecake into ½ inch squares. Place squares on parchment paper. Cover with plastic wrap and freeze.

2. Remove from freezer and let cheesecake rest at room temperature for about 10 minutes. Insert Popsicle sticks and push a small marshmallow on top. Dip cheesecake pop in white chocolate and place on a clean sheet of parchment to dry. Once dried, pour milk chocolate on top and sprinkle with nonpareils and jimmies.

A few notes:

• You can use any size nonpareils. I used the smallest size because that’s what I had.
• DO NOT stir the batter once the nonpareils are sprinkled. Nonpareils are simply colored sugar in the shape of a ball so they quickly melt when agitated.  They will melt into the batter as dots once baked.
• I placed a small marshmallow at the bottom of the cheesecake to keep it from moving down on the Popsicle stick.
• For easy dipping make sure to place the white chocolate in a deep enough bowl or glass for a one dip sweep.

Until next time...

♥ My Kuroi