GOURMET MILK CHOCOLATE RECIPES
GOURMET CHOCOLATE COVERED PRETZEL RODS RECIPE - FOOD.COM
I make these often for bake sales and around the holidays. They are so adaptable for any special event and great for all ages.
Total Time 33 minutes
Prep Time 30 minutes
Cook Time 3 minutes
Yield 30 chocolate pretzels
Number Of Ingredients 7
Steps:
- Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
- If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
- Dip each pretzel rod about 2/3 of the way up in chocolate.
- Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
- Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
- Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
- Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
- Lay back on wax paper to set completely.
- These look great displayed in, or given in, a unique glass or mug.
Nutrition Facts : Calories 96.9, FatContent 3.6, SaturatedFatContent 2.1, CholesterolContent 2.6, SodiumContent 138.2, CarbohydrateContent 14.3, FiberContent 0.7, SugarContent 6.1, ProteinContent 1.9
CHOCOLATE TART RECIPE | GOURMET TRAVELLER
A perfect specimen of a dessert.
Provided by Darren Taylor
Categories Dessert
Total Time 1 hours 55 minutes
Prep Time 1 hours
Cook Time 55 minutes
Yield Serves 10 - 12
Number Of Ingredients 13
Steps:
- For sweet pastry, beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine. Add egg yolk, lemon juice, vanilla seeds and 1 tbsp iced water and stir to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes). Meanwhile, preheat oven to 180C. Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until base is golden (7-8 minutes) and set aside.
- Meanwhile, place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg.
- Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, dust with cocoa and serve at room temperature with ice-cream.
Nutrition Facts : ServingSize Serves 10 - 12
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