Cocinando con Alena

I had this recipe kind of floating around in my head for awhile.  A few weeks back, I was sipping on a glass of amaretto and pondering how I could capture the taste in a dessert.  My mind wandered to rum cakes... yes... but something a little more indulgent... and of course the solution for that is, as always, chocolate! This recipe came together perfectly on my first run, which is pretty rare.  The cake and amaretto combo is fantastic, and when it's enrobed in the chocolate, has almost the same taste and texture of a really rich fondant.  There are three steps to this recipe, which makes it a little time-consuming, but not at all difficult.  And, doesn't deliciousness take time??? Chocolate Dipped, Amaretto Soaked, Pound Cake Bars  makes approx. 32 pieces Ingredients: Pound Cake: 1/3 cup + 1 Tbs butter, soft (no substitutes!) 1/2 cup granulated sugar 2 eggs 2/3 cup cake flour 1 Tbs finely grated lemon zest Lique...

Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.. Chocolate Caramel Tarts yield: Makes 2 dozen tartlets  Ingredients: For the Chocolate Tart Dough: 8 tablespoons (1 stick) unsalted butter, room temperature 1/2 cup plus 1 tablespoon confectioners' sugar 1 large egg yolk 3/4 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour, plus more for rolling 1/4 cup unsweetened Dutch-process cocoa powder For the Caramel Filling: 1/2 cup water 2 cups granulated sugar 1/4 cup light corn syrup 8 tablespoons (1 stick) unsalted butter 1/2 cup heavy cream 2 tablespoons creme fraiche 1 pinch of coarse salt For the Chocolate Ganache Glaze: 1/2 cup heavy cream 3 1/2 ounces extra-bittersweet chocolate, finely chopped Instructions: Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' s...

Dark and rich, these truffles are perfect for any holiday party. Ghirardelli® Dark Chocolate Truffles YIELD:Makes 30 truffles Ingredients: 1 3/4 cups 60% Cacao Bittersweet Chocolate Chips 1/3 cup Unsweetened Cocoa 1/3 cup heavy whipping cream 6 tablespoons unsalted butter, cut into small pieces Instructions: In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from theheat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks. NOTE: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.

A great way to use up odds of gourmet chocolate bars! These are a must for a dinner party or a simple get together. My colleague at work loved them too,, Chocolate-Caramel Cookie Bars YIELD:Makes 16 Ingredients: FOR THE CRUST: 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment 1/4 cup packed light-brown sugar 1 1/2 cups all-purpose flour 1/4 teaspoon table salt FOR THE CHOCOLATE CARAMEL: 10 1/2 ounces milk chocolate, chopped (2 cups) 1 1/2 cups granulated sugar 1/4 cup water 3 ounces (6 tablespoons) unsalted butter 1 cup heavy cream 1/2 teaspoon table salt 1 tablespoon sea salt, preferably fleur de sel Instructions: Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combine...

LOVE THIS RECIPE! Once you make it, be prepared to make it AGAIN and AGAIN! I've made this trifle at least 20 times - it's requested at each and every church function. This was really wonderful! Very rich and delicious! Chocolate Trifle makes 12 servings Ingredients: 1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed 1 (1.5 ounce) bar chocolate candy Instructions: Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped to...

The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout. Chocolate Peanut Butter Shortbread Squares YIELD: Makes about 36 squares Ingredients: Vegetable oil, cooking spray 2 cups all-purpose flour 1 1/4 teaspoons coarse salt 8 ounces (2 sticks) unsalted butter, softened 3/4 cup packed light-brown sugar 12 ounces milk chocolate, melted 1 cup creamy peanut butter Cook's Note: You will need a basket-weave mat (I used an 8"-by-16" rubber texture mat in basket weave (PA 01-6), $12, from chineseclayart.com) to imprint the chocolate with the woven motif. To make the squares without a mat, spread the melted chocolate atop the peanut butter layer, and refrigerate until firm, about an hour. Instructions:...