Sunday, October 2, 2011

Devils Ghirardelli Chocolate Cups

We were thrilled to get a beautiful pack of Ghirardelli chocolates.  Oh, weeks ahead of Christmas the  Foodbuzz Tastemaker Program became a Santa for us and sent us a cute bag full of Ghirardelli Intense dark chocolates....we just love to have chocolates and make different ways to add it to our menu without much guilt. The moment we got our much awaited package, my instincts craved to try its exciting Twilight delight and then the eyes moved to Midnight Reverie, oops, this wise superego always comes into action at the time and voices tend to stay back for a while. This ethical dilemma of having and not having the chocolates took me back to my research and teaching days when I was studying about the famous Marshmallow experiment. Today Ghirardelli chocolates were the marshmallows for me and my little son.


The time starts now and we were supposed to refrain having it till we make a desert plus are through  with the shooting session. Hmmm...thats a really long wait ! But I'm proud to tell that indeed we came out with flying colors on this age old self test of self control. Grabbed the first available opportunity to cook on the weekend, I made "Devils Ghirardelli Chocolate Cups" sans eggs coz this week we are celebrating regional festival of 'Navratras' and observing fasts at home. So join me in my kitchen to bake & make mimi shells loaded with lots of melted Ghirardelli chocolates.




Ingredients for Chocolate Brownie sans Eggs:
APF: 1 cup
Sugar: 1/2 cup
Baking powder: 1 tsp
Baking Soda: 1/2 tsp
Chocolate bar: 1 (I used by Ghirardelli)
Coffee powder: 1-2 tsp (add as required)
Vanilla Essence: 1tsp
Salt: a pinch
Butter: 1/4 cup
Milk: 1/2 cup
Roasted Walnuts/Pecans: a handful
Mini fillo Shells by Athens

Method:
Preheat the oven to 350F/180C. Line the cake pan with parchment paper or lightly grease the pan.
In a bowl, mix the dry ingredients - flour, sugar and baking powder, baking soda, salt.
Break the chocolate bar and melt it in microwave or double boiler.
Stir coffee in few drops of warm milk/water and set aside.
In another bowl mix melted butter, vanilla essence and milk.
Gently fold the wet ingredients in the dry ingredients to make a smooth batter.
Roast the walnuts/pecans and add to the batter to give a nice crunch to the brownie.
Pour this batter into the pan and bake it for 30-35 minutes or so until the fork inserted comes out clean.
We managed to finished half the brownie pan & used the other half for our Chocolate Cup recipe.

To make the choco brownie Filling
Take 1 cup brownie crushed in a bowl.
Add 1 Tsp honey & finely chopped walnuts.
Mix well using a spoon.

To make molten Dark chocolate mix
Bring chocolate to room temperature.
In a shallow pan take a 3-4 tbsp of milk and a tsp of butter.
Take 1 bar of Ghirardelli intense dark chocolate & break into pieces.
Heat at low-medium heat for 5-8 mins, add finely chopped roasted almonds + walnuts + hazelnuts (1 tsp each).
Add 1 pinch of Instant coffee powder for some flavor enhancement.
Let the chocolate mix melt & keep stirring gently.
Our molten mix is ready.
Incase your cups are not ready yet this mix can stay in warm water bath for next 30 mins.


Preparing & Assembling the Devils Chocolate Cups
Preheat oven to 350 deg F.
Remove shells fron the carton tray.
Bake in oven for ~5 mins.
Fill each shell with ~1 Tbsp choco brownie filling mix.
Now take 1 Tsp of Hot melted choco mix & top it over the cake mix.
Garnish with lightly roasted or fresh Almonds/Walnuts or Hazelnuts.
And our Devils Chocolate Cups are ready to go as perfect appetizers or desserts !

Nutty Chocolate Cups

Wow....the mini Devils Chocolate Cups came out really well and sinfully delicious beyond my expectation. Loved the nutty rich chocolatie flavor...!, I'm so delighted to find an awesome recipe for the coming holiday season.

Greetings, Sonia




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