How To make Absolutely Deep Dark Chocolate Fudge Biscuits
7 1/2 oz All-purpose flour
2 oz Cocoa Powder
1 t Baking soda
1 t Salt
8 oz Chocolate
broken in 16
Pcs 4 oz Unsweetened Chocolate :
Broken in 8 pcs 12 oz Light Brown Sugar
6 oz Unsalted Butter
3 Eggs
1 t Vanilla
1 1/2 lb Chocolate Chips
[Note: Instead of the unsweetened chocolate, I just used an extra 4ozs of plain chocolate, and got perfect results. I think as long as you're using *really* good plain chocolate, say at least 55% cocoa solids, it doesn't really matter!] Preheat the oven to 325F / 170C / Gas 3. Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed. Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and salt, and the chocolate chips, and beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula. Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets. Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to
bottom about halfway through the baking time. Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat this procedure until all the biscuits have been baked. Makes 3 to 3. 5 dozen biscuits >From Marcel Desaulniers' "Death By Chocolate" Recipe By: Paul Vincent <KNDUSR18@MSMAIL-GATEWAY. UNIVERSITY-CENtrAL- EN
How To make Absolutely Deep Dark Chocolate Fudge Biscuits's Videos
Deep Dark Chocolate Cake
Try this Moist Deep Dark Chocolate Cake with Chocolate Ganache toppings. Red Ribbon Chocolate Cake style. You will definitely love it.
DEEP DARK CHOCOLATE CAKE Ingredients:
2 cups Sugar
1-3/4 cup All-Purpose Flour
3/4 cup Cocoa Powder
1-1/2 tsp Baking Powder
1-1/2 tsp Baking Soda
1 tsp Salt
2 Eggs
1 cup Milk
1/2 cup Vegetable Oil
2 tsp Vanilla
1 cup Boiling Water
CHOCOLATE GANACHE Ingredients:
4 ounces of chocolate chips
1/2 cup Heavy Cream
Music by @ikson Taste It
Video by: Kirsten
Editing by: MBBM
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EASY Dark Chocolate Fudge Recipe – Parisian Chocolate “Fooj” (Lower Sugar No Thermometer)
Phenomenal chocolate fudge without any fuss? You bet! If you're a chocolate fudge lover, I'm confident you'll love this very easy chocolate fudge recipe. For me, I believe this is the best chocolate fudge I’ve ever eaten (or made) because it delivers on both texture and deep chocolate flavor without the typical head-swimming sweetness. Its method also eliminates the fussiness traditional fudge calls for. As always, a good chocolate choice is key, which is why I always provide the exact chocolate I use in the recipes on my channel.
My Parisian Chocolate “Fooj” is significantly lower in sugar and the ingredients (and chocolate choice!) work in perfect harmony here to deliver a rich and smooth dark chocolate fudge with great flavor and balanced sweetness.
I call this my Parisian Chocolate “Fooj” because the recipe is inspired by the recipe of my friend Matthieu in Paris, plus its deep chocolate flavor and toned-down sugar is representative of the French’s penchant for chocolate over very sweet things. One evening while at Matthieu’s parents’ home for dinner, he served two small squares of his homemade fooj with our coffee (I had to ask him several times what he was saying, not realizing he was pronouncing the English word “fudge.”)
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
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Ingredients:
3 cups (400 g) dark chocolate (preferably high-quality couverture chocolate near 70% cacao)
*I use Valrhona Guanaja 70% in this recipe and it's perfect here. This is the chocolate I highly recommend for this recipe).*
2 Tbsp + 2 tsp (40 g) unsalted butter
1¾ cups (406 g) heavy cream
2 Tbsp (24 g) turbinado sugar
1/4 tsp fleur de sel sea salt
2 tsp (10 ml) pure vanilla extract
3/4 cup (75 g) toasted nuts of your choice, coarsely chopped (optional)
Tips & Extras:
- Turbinado sugar is best known under the brand name “Sugar in the Raw.”
- The “fooj” is a bit softer at room temperature than traditional fudge, so I like to keep it stored refrigerated until served. Its texture is amazing, so with a slight chill it’s wonderful. It’ll do fine at room temp for a little while as long as your room isn’t too warm. You can dust it with a little cocoa powder or confectioners’ sugar or lightly dredge it in a mixture of equal parts sugar and instant espresso powder.
- The “fooj” can be frozen for long-term storage if wrapped well.
- I wanted to use pecans because they are traditionally added to the fudge I grew up around, but I was hesitant because they can add to a fudge's already over-the-top sweetness. However here, because this fudge’s richness depends on the dark chocolate not on sugar, the slight sweetness of pecans is a perfect match. But you can use any one, or a mixture of, your favorite nuts. Toasting them first gives them deeper flavor. Of course, nuts are optional.
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Spicy Dark Chocolate Cookies
If you're looking for a different style of cookie, then these spicy dark chocolate cookies are the answer! They're a nice, dark chocolate with some added chipotle powder and cayenne! But they still retain their soft chewy texture, which is just what you want!
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INGREDIENTS
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups dark brown sugar
- 3/4 cup white granulated sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 4 ounces 100% dark chocolate
- 3/4 cup Dutch-processed cocoa
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon chipotle pepper powder
- 3/4 teaspoon cayenne pepper powder
- 3/4 cup pepitas (pumpkin seeds)
- 2 cups bittersweet chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees. Place pepitas on a baking sheet in an even layer and toast in oven 10-12 minutes until lightly golden. Set aside to cool.
In a microwave-safe bowl, break up chocolate and heat in 30-second increments, stirring until melted. Set aside to cool slightly.
In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
Add eggs and yolk, one by one, mixing after each until incorporated.
Stir in vanilla and prepared melted chocolate.
Using a colander, sift the cocoa, flour, salt, baking soda, and spices. Mix together until no dry streaks remain.
Stir in pumpkin seeds and chocolate chips.
Using a 2-ounce cookie scoop, make cookies and place on a parchment-lined baking sheet.
Bake in preheated oven for12-15 minutes until the edges are just set.
Remove from oven and let cool on pan for 5 minutes. Remove and finish cooling on racks.
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Absolutely Deep dark chocolate fudge biscuits - Death by Chocolate - Marcel Desaulniers
My first recipe book - Death by Chocolate. A great book with ingredient lists done by weight. Makes for nice consistent results for most everything I've done with this.
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The Best Chocolate Cookies You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your biscuit game with his favorite chocolate cookie recipe.
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Nigella Lawson:Totally Chocolate Chocolate Chip Cookies: Express
Cookies you and your friends will love! That's a promise.