Ponqué con Gotas de Chocolate

Ingredientes:
200 grs.margarina a temperatura ambiente
2 tazas de azúcar
6 huevos
1 cucharadita de vainilla
4 tazas de harina leudante
2 tazas de leche
c/s rayadura de naranja
175 grs gotas de chocolate
c/s azucar pulverizada

Preparación:
Precalentar el horno a 350º F
Engrasar un molde con manteca vegetal y cubrirlo con harina
Batir margarina con azucar hasta obtener una crema blanca
Incorporar los huevos uno a uno, vainilla y rayadura de naranja
Agregar la harina leudante alternandola con la leche
Integrar a la mezcla las gotas de chocolate
Verter en molde y hornear por 50 minutos o hasta que al insertar un palillo; este salga seco
Retirar del horno y enfriar unos minutos antes de desmoldar.
Cuando esté frío, espolvorear con azucar pulverizada.

Quesillo de Chocolate

Ingredientes:
1 lata de leche condensada
1 taza agua
4 cucharadas de leche en polvo
5 huevos
1 cucharadita de vainilla
1 chorrito de ron
1 chocolate tableta de 175grs.
1/2 taza de azucar (caramelo)

Preparación:
Precalentar horno a 350º F
Preparar un caramelo en un molde, colocando azucar a fuego medio hasta que tenga un color ambar oscuro.
En una olla derrita el chocolate con la leche condensada y déjela enfriar aparte.
Bata en una licuadora todos los ingredientes restantes y vierta la mezcla en el molde recubierto con caramelo.
Cocine a baño de María por 1 hora.
Enfríe a temperatura ambiente antes de llevarlo a la nevera.
Desmolde volteando sobre un plato antes de servir.

Chocolate Truffles

Ingredients:
8 ounces 41% milk chocolate
1/3 cup heavy cream
2 Tbls. butter, at room temperature
2 Tbls. rum
1 lb. milk chocolate, melted and tempered.

Directions:
Finely chop the milk chocolate.
Bring the heavy cream to a boil. Remove from the heat and add chocolate.
Whisk together until the chocolate melts and mixture is smooth.
Add soft butter and bourbon to the chocolate mixture. Whisk together until combined (do not over mix). The ganache should be about the same temperature as the butter when you add the butter (do not add butter to a warm ganache).
Allow the ganache to harden. I normally allow the ganache to sit overnight before using it.
Scoop truffles with a melon baller. Fill the scoop 3/4 full for average size truffles.
Round each truffle between your palms. Chill slightly before dipping or rolling them.
Temper the chocolate:Slowly melt 10 oz. milk chocolate in a double boiler. Melt over steaming but not simmering water.
Meanwhile, chop the remaining 6 oz. chocolate.
The temperature of the chocolate should reach 120 degrees (slightly hot to touch).
Remove chocolate from heat.
Add a handful of the chopped chocolate to the ganache.
Stir until the chocolate is melted.
Repeat this procedure.
Continue adding chopped chocolate and stirring until chocolate is beginning to set up around the edges of the bowl and the chocolate in the center of the bowl will harden within 1-1/1 minutes when it is tested by dipping a knife into it.
The chocolate is now ready to use. If there are any unmelted bits of chocolate in the bowl, move them to the side of the bowl.
Should the chocolate harden too much to use, place the bowl of chocolate over a pot of hot water just long enough to warm the chocolate (do not return the chocolate to direct heat).
For rolling the truffles:Place a little of the tempered milk chocolate on each palm.
Dip a truffle into the chocolate (halfway or so) and roll the truffle between your palms until coated with chocolate.
Set the rolled truffle on a sheetpan lined with parchment paper to dry. If the chocolate is properly tempered and you are in a cool room, refrigeration should not be necessary. The chocolate should harden within 1-1/2 minutes. If it doesn't, the chocolate is too warm and not properly tempered.
Repeat this process. Each truffle should have two coats of chocolate.
Yield: 2 dozen medium-sized truffles.

Variations:
Dip the truffles in tempered milk chocolate. Use a dipping fork and remove as much excess chocolate as possible to avoid a "foot" at the base. The dipped truffles may be decorated with white chocolate by drizzling the white chocolate over the truffles or by using a parchment bag to pipe it in a design.
Roll the truffles (as explained above) and then dropping them into cocoa powder, ground nuts, or nibs, coating on all sides. This will change the appearance, texture, and flavor of the truffles.
To achieve a spiky appearance, roll the truffles around on a wire rack after the second coating of chocolate.

NOTE: Ideally, chocolates should not be refrigerated. Moisture collects on the chocolate giving it an unattractive appearance and rendering it useless (in its pure form) for melting and reusing. Truffles can be refrigerated in adverse conditions but it is not recommended.

Chocolate Ice Cream

Ingredients:
6 ounces 58.5% Chocolate
3 ounces cocoa powder
24 ounces milk
12 ounces heavy cream
12 ounces sugar
8 egg yolks

Directions:
Add cocoa powder to chopped chocolate
and set aside.
In a saucepan, bring the milk, cream and half the sugar to a boil and remove from heat.
In a stainless steel mixing bowl, whisk together the yolks and the remaining half of the sugar and then pour half of the hot milk mixture onto the yolks while whisking continuously.
Combine both mixtures in the saucepan and cook, while continuously stirring, to 185 degrees or when the mixture is thick enough to coat the back of a spoon.
Pour over chocolate and cocoa powder and stir until all the chocolate has melted.
Pour mixture through a strainer to remove any unmelted bits of chocolate and cooked egg and allow to cool completely in an ice water bath before freezing.

Note: depending on the brand and characteristics of the cocoa powder you select, you may prefer to heat the cocoa powder with milk and cream mixture instead.

Chocolate Mousse

Ingredients:
14 oz. 73.5%  dark chocolate
5 oz egg yolks
2 oz eggs
5 oz sugar
2 oz water
18 oz cream

Directions:
Melt chocolate to 110 degrees and
set aside.
Prepare the mixture by beating the eggs and yolks on medium speed until thick.
Cook the sugar and water to firm ball stage (245 degrees). Pour cooked sugar over whipped egg mixture while whisking at medium speed until cool.
Whip cream to light, soft peaks in a separate mixing bowl, taking care not to over-whip.
Fold about ¼ cup of the cream into the melted chocolate.
Fold the mixture into the rest of the cream, taking care that the bombe mixture is not too warm or too cool. Carefully pour the warm, melted chocolate into this mixture, gently folding until incorporated.

Chocolate Ganache

Ingredients:
6 ounces cream
9 ounces 61% Chocolate
2 whole cloves grated nutmeg
3" inch cinnamon stick

Directions:
Melt 61% Chocolate
and set aside.
Bring cream and spices to a boil.
Remove from heat, cover and allow spice flavor to infuse for at least 20 minutes.
Re-warm slightly and pour through a strainer onto melted chocolate.
Stir gently to combine. Depending upon the application, the ratio of chocolate to cream may be reduced to 1:1. When slightly cool, ganache may be poured out into a frame, piped into tartlet shells or a ring cake, and allowed to set up completely. When slightly firm, ganache may be piped out or shaped into truffle balls and coated with tempered chocolate.
Left over ganache may be wrapped in plastic and stored in the refrigerator, or frozen.

Brownies

Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)

Directions:
Heat oven to 350°F.
1.Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack.

Prepare:
CREAMY BROWNIE FROSTING;
spread over brownies.
Cut into squares.
About 16 brownies.

CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.
Add powdered sugar and milk; beat to spreading consistency.
About 1 cup frosting.

Hot Cocoa

Ingredients:
2 tablespoons sugar
2 to 3 teaspoons cocoa
dash salt
1 cup milk
1/4 teaspoon vanilla extract

Directions:
Mix sugar, cocoa and salt in large mug. Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.
Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in vanilla.
1 serving.

VARIATIONS:
Rich and Adult:
Increase cocoa to 2 tablespoons;
follow recipe above.
Lower Fat: Use nonfat milk; follow recipe above.
Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above,using nonfat milk.
Stir in vanilla and sugar substitute with sweetening equivalence of 2 tablespoons sugar.

Chocolate Chips Cookies

Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) DARK Chocolate Chips or Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 5 dozen cookies.

PAN RECIPE:
Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan.
Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars.
About 4 dozen bars.

Volcán de Chocolate

Ingredientes:
Huevos 4
Yemas 4
Azúcar 80 g
Chocolate semiamargo 220 g
Manteca 220 g
Harina de trigo 0000 60 g
Crema batida

Procedimiento:
Precalentar el horno a temperatura máxima (220°C).
Colocar en un bol los huevos, las yemas y el azúcar. Batir a blanco.
Fundir a baño de María el chocolate con la manteca.
Incorporar la mezcla al batido de huevos, en forma envolvente
Tamizar la harina e integrarla con suavidad.
Distribuir la preparación en moldes individuales enmantecados y enharinados, llenándolos hasta las 3/4 partes de su capacidad.
Hornear durante 5 minutos.
Retirar y desmoldar en caliente.
Acompañar con crema batida sin azúcar.

Nota:
Para que este postre maravilloso tenga la consistencia adecuada es fundamental respetar la temperatura y el tiempo de cocción.

Chocolate Cake

Ingredients:
2 cups sugar
2 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.