Real Chocolate Hot Chocolate

In Paris there is a cafe called Angelina's where they make hot chocolate from real melted dark chocolate. It is divine, and if you love chocolate and ever have the luck to go to Paris, go there. Seriously.

Anyway, this recipe is based on the delectable experience which is cocoa at Angelina's.

You will need:

2 cups whole milk (I like organic)
1 cup semi-sweet chocolate chips
water
1/4 tsp vanilla
Canned whipped cream (or make your own)

In a small to medium saucepot, heat the chips with just enough water to coat the bottom of the pan, on medium to medium-high. Whisk continuously while the chocolate melts. Add milk and vanilla and keep stirring until the milk steams. Pour into mugs and top with whipped cream.

Makes 2-3 mugs depending on size. For the size of mug in the picture it made two.

You can easily jazz this up with a tablespoon or two of your favorite fruit or mint liqueur, which you'd add instead of the vanilla, or you can use white chocolate chips, or some combination of those. Enjoy!

Complimentary Holiday Treats

I recently needed some meringues in order to make Nigella Lawson's Eton Mess recipe, so I called my mother in France and got her to dictate her recipe to me over the phone. Meringues use egg whites, so I wanted a second recipe that would allow me to use up the leftover yolks. She gave me her recipe for chocolate truffles. I had to experiment a little to get the oven temperature for the meringues right and of course I had to convert the measurements from grams to cups, etc., but these recipes are pretty close to my mother's originals. I also tweaked the truffles just a little by adding orange zest (you can remove it if you are not a fan), which I think my mother would approve of. So here are two recipes just in time for your holiday parties. Note that the meringues in my photo are slightly golden; if you set the oven to 175 (or at least no higher than 200) I think you'll avoid the browning. They also are just amorphous blobs because I was planning to crush them for Nigella's recipe--you can use a bag and frosting nib to make then into pretty shapes if you're serving them up as cookies.

For the Meringues, you will need:

4 egg whites (carefully separated so NO YOLK is present)
1 pinch salt
1 1/3 cups of powdered (AKA confectioner's) sugar
optional: 1 tsp grated lemon zest, or 1 tsp vanilla, or 1 tsp coconut extract, whichever you prefer (I would not combine these, however)

a metal or glass mixing bowl (NOT PLASTIC)
hand mixer
bag and nib with wide opening for shaping
parchment paper
nonstick cooking spray
cookie sheets

No cream of tartar necessary.

Preheat oven to 175 degrees.

Beat the egg whites with the salt until they make stiff peaks. Near the end, add the sugar a little at a time. The consistency should be thick. Add any flavoring at the end as well. Lay a piece of parchment paper over a cookie sheet, using nonstick cooking spray to seal it to the cookie sheet. Using the bag and nib, shape your meringues as you desire. Smaller is better for nice, dry meringues.

Put sheets of meringues into the oven and leave them in as long as possible (at least two hours). To give you an idea, French bakers turn off their ovens after they make their bread and let the meringues sit in them overnight to cook them. Check their color every 30 minutes or so--if they start to brown, turn the oven down.

Makes approximately 18 small meringues.

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For the Truffles, you will need:

3 1/2 cups of semi-sweet chocolate chips
4 egg yolks
about 11oz of butter (2/3 of a lb), softened
4 tbsps sour cream
1/2 cup of powdered (AKA confectioner's) sugar
1 tsp freshly grated orange zest
1/2 cup to 1 cup unsweetened cocoa powder

measuring cups and spoons
a large saucepot and a large pan OR a double boiler
a shallow bowl or soup dish
a normal dessert spoon
a plate

Melt the chocolate chips in the pot sitting in the pan with at least an inch and a half of water (or use the double boiler--I don't have one, and have always gone the MacGuyver route of pot-in-pan, but I imagine like most proper tools a double boiler makes this easier). Keep the heat on medium to medium low, as long as the chocolate is melting, as you don't want to overcook it. As soon as the chips are all melted, add the eggs, butter, sour cream, sugar, and zest. Mix thoroughly. A few little lumps are preferable to overcooking the chocolate, however, so remove from heat ASAP. Let cool and then refrigerate minimum 3 hours, up to overnight.

Put the cocoa in the shallow bowl, and using the dessert spoon, scoop out some chocolate. These will be extremely rich, so smaller amounts are better. Roll the chocolate between your palms. Warning: your hands will quickly get covered in gooey chocolate loveliness and you will be sorely tempted to lick your fingers--refrain, for hygenic reasons of course. (However, every so often I like to wash my hands again, and right before I do, I have a taste or two.) Once the chocolate is in the shape of a ball, drop into the cocoa powder and roll around until it is completely covered, and transfer to the plate.

Refrigerate again so the truffles will firm up. Makes about 60 truffles. Enjoy!

Soft Chocolate Chip Cookies

When I was pregnant, I made these cookies at least once a week, and I couldn't keep my hands off of them. I have more restraint now, for some reason, but they are still yummy. The whole grain oat flour is what makes them stay soft even after they cool--and it's healthy for you, too. The only thing is, I advise you to avoid the gluten-free version unless you need to use it for allergy reasons. I tried it once and it made things unpleasant for me, digestion-wise. If you do use it, don't indulge in more than one cookie at a time.

You will need:

1 1/2 cups of all purpose flour
3/4 cup of whole grain oat flour
1 tsp aluminum-free baking soda
1 tsp kosher salt (if it's not kosher, use 1/2 tsp)
2 sticks of softened margarine*, cut into pieces.
3/4 cup granulated white sugar
3/4 cup brown sugar, packed
2 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate chips

two mixing bowls
whisk
hand mixer
parchment paper
nonstick cooking spray
one or two cookie sheets
spatula
two small spoons

Preheat oven to 375 degrees.

Combine the flours, baking soda, and salt in one bowl. If the two bowls are of different sizes, use the smaller one for the dry ingredients. Also, as an aside, I would never purchase plastic mixing bowls, because the day will come when you need to beat egg whites in them, and plastic makes it nearly impossible to get egg whites to stiffen. So if you're thinking of purchasing some mixing bowls, go with metal (copper if you can afford it--best, once again, for egg whites) or pyrex.

Whisk to remove lumps--I always do this rather than sifting, which takes too long for me and also tires out my hand. Once you're satisfied that the lumps are gone, add the chocolate chips and mix.

With the hand mixer, beat the margarine, sugars, and vanilla extract until fully blended. Add the eggs, beating them in. The margarine gives this mixture a strange, grainy quality, as in the photo.Gradually add in the flour mixture, perhaps in 3 parts, or 4.

Spray the cookie sheet(s) with nonstick cooking spray and then line with parchment paper--this makes removing the cookies easy later, and clean up is that much quicker. Using the two spoons, scoop cookie dough and put it in large dollops (just under the size of a golf ball) onto the parchment paper, taking care to keep them apart. These will spread, and run into each other, if they are too close together.

Bake for 10 minutes (although you should probably set your timer for 8 minutes with the first batch since my oven may be different from yours). Cookies are done when they are a medium brown. Remove from the oven and allow to cool on the sheet for about 7-9 minutes. If you are working with a second cookie sheet you can put it in, and use the spatula to move the baked cookies from their sheet to a plate about a minute or two before the next batch is ready.

Makes about 20-25 cookies.
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* I use Blue Bonnet. I don't know whether Blue Bonnet is the best margarine to use, but I will say that between choosing butter and stick margarine, I would choose stick margarine every time. It just tastes better.