Tag Archives: Chocolate

Dark Chocolate Popcorn

On Fridays we usually have ladies’ night with my daughter, which means we snuggle in bed in our PJ’s with goodies and a Disney movie. Last Friday we spent part of the afternoon making these chocolate popcorn. We made them on the stove-top because she likes to watch and hear them pop, and I like that they are all natural, for that occasion we wanted to make a sweet version, but honestly I didn’t feel like making caramel popcorn. I wanted something simpler, something like chocolate popcorn, and this recipe using dark chocolate seemed just right.

The only thing I did different is that I tossed the melted chocolate into the popped corn in three batches, to ensure an even coating. I did pop a little more popcorn than the recipe called for, but the next time, I would melt 6-oz. of chocolate instead of the 4-oz. on the recipe. I would also add spices like cinnamon and cayenne pepper, for a grown up version. I did have some pink salt on hand, and since I was going to share this with you, I went fancy and used it.

As for the method of making popcorn on the stove-top, I have used the one found on Simply Recipes, which turns out is the one used as a reference by many other blogs. It works very well, so I don’t think I’ll be looking for another methods. Oh, and you should note that I didn’t add salt to the popcorn, because I was making a sweet version that has its own salt specifications. But if I were making regular popcorn, I would have added a teaspoon of salt in step 2, and some melted butter at the end, giving it a good toss.

Helga

Dark Chocolate Popcorn

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Chocolate French Toast

This year Valentine’s Day in on a Saturday, so what better way to say I love you than having breakfast in bed with your significant other? With  breakfast  in mind, I started looking around for something special and found a chocolate french toast recipe. Not this one. The one I found used cocoa mix, but it inspired me to tweak this other recipe for what I consider  is the perfect chocolate french toast.  I made my light version, using unsweetened cocoa powder and 12 packs of Stevia, instead of sugar. The result was a great semi-sweet chocolate taste. You can use brioche or your favorite bread, it even works well with regular sliced bread.

After making the french toast, comes the assembly. Spread Nutella, as much or as little as you like, lightly drizzle with maple syrup and add a few berries to your plate, not only for decoration.  Adding berries makes it the perfect bite; and don’t forget the whipped cream!

Helga

Chocolate French Toasts

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Julia Child’s Chocolate Mousse

This dessert. This one. This is the only dessert you need to learn how to prepare. Do this and you will be forever known as the one who makes the best and most luscious chocolate mousse ever. I am not kidding. The mousse cups here did not last long, it is delicious! Make sure to get the best kind of chocolate you can, as it makes all the difference in the world! Earlier this week we were talking with Helga on what recipes to share with you for Valentines’. She is doing a new version of French Toasts, this time with Chocolate and Nutella. So, I knew I didn’t want to give you another chocolate cake, but something more… airy. Browsing around, the answer was obvious. Chocolate Mousse. But not any mousse. I had to make Julia’s version. I think we can call her Julia like she is an old friend of us. Specially after reading her book My Life in France.

My copy of Mastering the Art of French Cooking sits next to my many cookbooks, but I often look through it the most to read about french cooking techniques and some Julia wisdom. This mousse has butter, but besides that, no additional dairy is added. The mousse’s consistency is all about the eggs. We can use hand mixers to do most of the work that Julia did by beating by hand, so the preparation of the recipe (from the video that I am sharing bellow, that is) is cut in half. Maybe more. Oh, and for those wondering about the raw eggs, the yolks are cooked through, and it does take a bit of time (about 5 minutes, it’s not that much), and then they are brought down to room temperature again in a water bath. After that, they are added to the warm chocolate and butter, and later to the egg whites. What I love about Julia is her explanation of every single ingredient needed for the recipe, as well as every single item (from pots and pans to electric mixers or candy thermometers), and that makes her recipe books an invaluable addition to any food enthusiast library.

What Julia recipe will I try next? I don’t know, maybe a Tarte Tatin (Apple Tart) or a Soufflé. Let me know what recipe you would like me to prepare, no matter if it’s a Julia recipe or not. Ah, and follow us on Instagram as @twofoodies – we are posting behind the scenes shots from when we are busy in out kitchens!

Kitty

Julia Child's Chocolate Mousse

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