CHOCOLATE DESSERT SALAMI RECIPE | GIADA DE LAURENTIIS ...
Provided by Giada De Laurentiis
Categories dessert
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
- Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
- Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
- Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
- Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.
SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...
Cooking Channel serves up this Spicy Mexican Hot Chocolate Cookies recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories dessert
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
- In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.
- Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
- Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.
More about "chocolate salami recipes"
SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...
From cookingchanneltv.com
Reviews 5
Total Time 55 minutes
Category dessert
- Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.
CHOCOLATE SALAME RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine Italian
- Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.
HOMEMADE CHOCOLATE WAFER COOKIES : RECIPES : COOKING ...
From cookingchanneltv.com
Reviews 5
Total Time 20 minutes
Category dessert
- Arrange on the baking sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can't go by color on these.
MARY BERRY'S EASY CHOCOLATE BROWNIES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine American
Preheat the oven to 180°C/Fan 160°C/gas 4.
Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.
Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.
Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.
MARY BERRY'S MAGIC CHOCOLATE PUDDING - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl, and mix thoroughly.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract with an electric whisk. Add this mixture to the dry ingredients and stir with a wooden spoon until well blended.
Lightly butter the ovenproof dish. Pour the mixture into the dish.
Make the sauce: mix together the muscovado sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.
Bake the pudding in a preheated oven at 180°C (160°C fan, Gas 4) for 30 minutes or until the liquid has sunk to the bottom and the sponge is well risen and springy to the touch. Sprinkle with icing sugar, and serve at once.
361 calories per serving
NUTTY CHOCOLATE PUDDING ALTERATION
Add 60 g (2 oz) chopped pecan nuts or walnuts to the dry ingredients in step 1.
Mary Berry’s Complete Cookbook is published by DK, 7 September 2017, £30.00
MARY BERRY'S MAGIC CHOCOLATE PUDDING - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl, and mix thoroughly.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract with an electric whisk. Add this mixture to the dry ingredients and stir with a wooden spoon until well blended.
Lightly butter the ovenproof dish. Pour the mixture into the dish.
Make the sauce: mix together the muscovado sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.
Bake the pudding in a preheated oven at 180°C (160°C fan, Gas 4) for 30 minutes or until the liquid has sunk to the bottom and the sponge is well risen and springy to the touch. Sprinkle with icing sugar, and serve at once.
361 calories per serving
NUTTY CHOCOLATE PUDDING ALTERATION
Add 60 g (2 oz) chopped pecan nuts or walnuts to the dry ingredients in step 1.
Mary Berry’s Complete Cookbook is published by DK, 7 September 2017, £30.00
PEPPERMINT PRETZEL DIPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Desserts
Calories 75 calories per serving
- In a microwave, melt chocolate chips and shortening; stir until smooth. Break each pretzel rod in half. Dip the broken end about halfway into melted chocolate; allow excess to drip off. Roll in crushed candies. Place on a waxed paper-lined baking sheet. Chill until set.
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