Archive for Chocolate

Chocolate Chia Seed Pudding

2 tbsp chia seeds
1/2 cups unsweetened almond milk (or your favorite alternative)
2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
1 tbsp cocoa powder
1/2 tsp vanilla

Mix all the ingredients together. It may take a little time to incorporate the cocoa, but eventually it will. After everything is mixed, cover and leave on your counter for 20 minutes before enjoying. Or you can leave it in the fridge overnight and enjoy the next day. Can even go into the freezer. The chia seeds continue to absorb the liquid they are in so you may need to “water down” with some more almond milk. Top with fresh fruit, chocolate chips or just eat it plain.

Food Doodles


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Peppermint Bark

A woman at the supermarket gave me this recipe. I added the peppermint extract for a little extra flavor, but if you don’t have any, this candy is perfectly delicious without it.

1 bag chocolate chips
1 bag white chocolate chips
1/2 teaspoon peppermint extract
Crushed peppermint candy

  1. Line a jellyroll pan or cookie sheet with parchment paper or wax paper.
  2. Pour semisweet chocolate chips into a glass bowl; melt in microwave. Pour over parchment paper, smooth with spatula or the back of a large spoon. Let cool completely.
  3. Melt white chocolate chips. Stir in peppermint extract, let cool slightly. Pour over semisweet chocolate, smooth with spatula.
  4. Sprinkle crushed peppermint candy atop white chocolate, pressing it into the still soft white chocolate.
  5. Let cool, break into pieces.

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Jacques Torres’ Chocolate Mousse

You can buy prepared chocolate cups in most fancy-foods stores, or use the mousse to fill a cake or a sweet pastry shell. This recipe contains no sugar – if you want a sweeter mousse, you can use a sweeter variety of chocolate.

14 ounces bittersweet chocolate, melted
1 quart heavy cream
Prepared chocolate cups, pastry shells or meringue nests
Raspberries or other berries, to taste

Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over-mix or you will deflate the cream). Spoon into serving dishes. If you are feeling ambitious, place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip) and pipe the mousse into the prepared chocolate cups or pastry shell. Top with berries and serve.

Yield: About 10 cups.

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Chocolate Joy Icing / Mocha Joy Icing

Use with Chocolate Joy Cake … or any other cake. Mocha Joy Icing* is simply a variation of Chocolate Joy Icing using less cocoa and substituting hot coffee for hot water.

2 2/3 cups sifted confectioner’s sugar (powdered sugar)
1/3 tsp. salt
4 Tbsp. cocoa*
1 large egg yolk
1/3 cup soft shortening
about 5 Tbsp. hot water*

Sift together the sugar, salt and cocoa. Add the egg yolk, shortening and hot water. Beat until smooth and easy to spread.

*For Mocha Joy icing, use only 2 Tbsp. cocoa and hot black coffee instead of hot water.

NOTE: Use pure cocoa powder, NOT an instant cocoa mix.

— From the Betty Crocker Cookbook, 1955 edition.

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Chocolate Joy Cake (the original)

This old fashioned recipe makes the best cake ever. It produces a large, moist, tender cake, perfect for a celebration (use 2 9″ layer pans or a 13×9″ oblong pan). Top with Chocolate Joy Icing.

1/2 cup hot water
3 sq. chocolate (3 oz.), melted
1/2 cup soft shortening
1 2/3 cups sugar
3 eggs (1/2 to 2/3 cup)
2 1/8 cups sifted flour
1/4 tsp. soda
2 1/4 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk

1. Grease and flour 2 9″ layer pans or a 13×9″ oblong pan.
2. Combine hot water with chocolate. Stir until thick. Cool.
3. Cream together until fluffy soft shortening & sugar.
4. Beat in thoroughly eggs and cooled chocolate mixture.
5. Add *sifted* flour, soda, baking powder and salt.
6. Stir in alternately with buttermilk.
7. Pour into prepared pans. Bake at 350 (moderate oven) – layers take 30 – 35 minutes, oblong takes 40 – 45 minutes, until cake tests done. Cool & finish with chocolate icing.

From Betty Crocker’s Cookbook, 1955 edition.

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