Twelve Days of Chocolate - Easy Chocolate Turffle Pops

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

Today's final recipe comes from Chatelaine Magazine. You can check this magazine out from the Brooks Public Library or at www.chatelaine.com.

Easy Chocolate Truffle Pops

Ingredients

FOR CLASSIC CHOCOLATE FUDGE:

• 500 g best quality dark, milk or white chocolate, about 3 1/2 cups coarsely chopped
• 300 mL can sweetened condensed milk

FOR EASY TRUFFLE POPS:

• cocoa powder
• sprinkles
• nuts
• lollypop sticks

Directions

1. To make Classic Chocolate Fudge:
   Line the bottom and sides of an 8 × 8-in. pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.
2. Combine chocolate and milk in a large microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, 3 to 4 min. Remove and stir until evenly mixed and smooth. Scrape mixture into prepared pan and press down, smoothing top. Fold overhanging ends of plastic wrap over fudge to completely cover. Refrigerate at least 2 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.
3. To make Easy Truffle Pops:
   Cut Classic Chocolate Fudge into 1-in. squares and place on a microwaveable plate. Heat on medium for 30 sec. Roll into balls, then roll in cocoa powder, sprinkles or chopped nuts. Set a lollipop stick in each and refrigerate until firm.

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And remember, the Death by Chocolate Bake Sale is happening today, Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.

Twelve Days of Chocolate - Chocolate Silk Espresso Pie

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

Today's caffeinated confection comes from Ladies Home Journal. You can check this magazine out from the Brooks Public Library or at www.lhj.com.

Chocolate Silk Espresso Pie

Ingredients

·         3 cups whole milk

·         3 tablespoons instant espresso powder

·         1/2 cup granulated sugar

·         1/4 cup cornstarch

·         1/4 teaspoon salt

·         2 large eggs

·         1 8 ounce bar bittersweet chocolate, chopped

·         4 tablespoons unsalted butter, softened

·         1 teaspoon vanilla extract

·         1 Piecrust (see Recipe Center), blind baked

·         1 cup heavy cream, beaten to medium peaks with 2 tablespoons confectioners' sugar

·         1/2 teaspoon cinnamon

Directions

1. Bring milk just to a simmer in a 1-quart saucepan over moderate heat. Remove pan from heat and whisk in espresso powder until dissolved. Keep warm, covered.

2. Whisk together granulated sugar, cornstarch, salt, and eggs in a 3-quart heavy saucepan until combined well. Add milk in a slow stream, whisking constantly. Bring to a boil over moderate heat, whisking constantly. Reduce heat and simmer, whisking, until thickened and registers 170 degree F on an instant-read thermometer, about 2 minutes. Immediately pour through a fine-mesh sieve set over a bowl (discard solids). Add chocolate, butter, and extract to bowl; let stand 5 minutes. Whisk until chocolate is melted and incorporated. Cover surface with waxed paper and chill until completely cool, about 1-1/2 hours. Spoon into crust, smoothing top, and chill, loosely covered, until filling is set, about 4 hours.

3. Spoon whipped cream into center of pie, sprinkle top with cinnamon and serve.

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And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.

Twelve Days of Chocolate - Chocolate Grasshopper Cake

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

 Today's minty treat comes from Good Housekeeping Magazine. You can check this magazine out from the Brooks Public Library or at www.goodhousekeeping.com.

Chocolate Grasshopper Cake

Ingredients

1 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1/4 teaspoon(s) salt
1/2 cup(s) butter or margarine, softened
1 1/4 cup(s) sugar, see step 2
1 tablespoon(s) sugar, see step 6
3 large eggs
20 crème de menthe thin mints
1 1/2 cup(s) heavy or whipping cream

Directions

1. Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt.
2. In large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl.
3. Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes.
4. Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 1/2 cup chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 1/3 cup chopped mints).
5. With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each).
6. In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream.
7. Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away.

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And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.

Twelve Days of Chocolate - Chocolate Cherry Muffins

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

Today's marvelous muffins come from Oprah Magazine. You can check this magazine out from the Brooks Public Library or at www.oprah.com.

Chocolate Cherry Muffins

Makes 16 muffins

Ingredients

• 1/4 cup canola oil
• 1/4 cup semi-sweet chocolate chips
• 8 ounces all-purpose flour (1 1/4 cup plus 1 Tbsp.)
• 1 tsp. baking soda
• 2 ounces unsweetened cocoa powder (1/2 cup)
• 1/4 tsp. salt
• 7 ounces light brown sugar (1 1/8 cup packed)
• 2/3 cup dried sour cherries
• 1 large whole egg
• 2/3 cup reduced fat milk
• 1/2 cup plus 1 Tbsp. reduced fat Greek style yogurt
• 1 tsp. vanilla extract

Directions

Preheat the oven to 350°, with a rack in the center position. Line 16 muffin tins with paper liners, and set aside.

Combine the oil and chocolate chips in a heat proof bowl, and heat over a double boiler, or in the microwave, stirring occasionally, until the chocolate has melted. Stir to combine, and set aside to cool for about 15 minutes.

In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, brown sugar and dried cherries. Stir all the ingredients together to combine. In a separate mixing bowl whisk together the whole egg, milk, yogurt and vanilla extract.

Pour the cooled chocolate mixture, and the yogurt mixture into the bowl with the dried cherries. Fold the ingredients together, just until combined. Do not over mix the batter or the muffins will not rise properly.

Bake for 20-25 minutes, or until a knife inserted into the center of one of the muffins comes out clean. Remove the muffins from the oven, and allow to cool slightly before serving. Leftovers can be stored, tightly wrapped, at room temperature for up to two days.

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And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.

Twelve Days of Chocolate - Chocolate-Cheesecake Squares

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

Today's sinful squares come from Everyday Food Magazine. You can check this magazine out from the Brooks Public Library or at www.marthastewart.com/everyday-food.

Chocolate-Cheesecake Squares

Ingredients

Nonstick cooking spray

 8 chocolate wafer cookies

 1 bar (8 ounces) reduced-fat cream cheese

 1 cup reduced-fat sour cream

 1/3 cup unsweetened cocoa powder

 2 tablespoons cornstarch

 3/4 cup sugar

 1 large whole egg, plus 1 large egg white

 1/3 cup semisweet chocolate chips

Directions

1. Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.

 2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).

 3. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.

 4. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

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And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.

Twelve Days of Chocolate - Mayan Hot Chocolate

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

Today's delectable chocolate drink comes from Natural Health Magazine. You can check this magazine out from the Brooks Public Library or at naturalhealthmag.org

Mayan Hot Chocolate

Ingredients

1 small sweet potato
3 cups organic whole or 2 percent milk or organic soymilk
6 ½ ounces 75 percent dark chocolate chopped into small pieces
½ teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg

Directions

1.    Peel and cube the sweet potato; in a medium saucepan of water over medium heat, simmer until soft, about 10 minutes.

2.     In a blender, purée the cooked sweet potato with one cup of the milk until the mixture is completely smooth and liquefied, about 1 minute.

3.    Put the purée, the remaining milk, chocolate, and spices into a saucepan over medium-low heat. Whisk until the chocolate melts. Don’t let the liquid come to a bowl. Serve hot in mugs.

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And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.

Twelve Days of Chocolate - Coconut-Chocolate Mini Bundt Cakes

We've been showing you chocolate recipe ideas for small, snack sized baking that we think you might like to try making and donating to the Death by Chocolate Bake Sale - but that's not the only type of food that we are accepting. Many people like to bake and donate cakes to our event, which we love because it means that we can indulge in chocolate for longer. Today's recipe is for a "mini" cake, but as you'll see it's perfect for a small group of people to enjoy.

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes come from magazines that are currently available for check out from the Brooks Public Library.

Today's mega mini-cake comes from SHAPE Magazine. You can check this magazine out from the Brooks Public Library or at shape.com

Coconut-Chocolate Mini Bundt Cakes

Serves: 6

Prep Time: 30 minutes

Cook Time: 55 minutes

Ingredients

		Cooking spray
3⁄4	c	sifted cake flour
1⁄3	c	unsweetened cocoa powder
1⁄2	c	plus 2 tablespoons sugar
1	t	baking soda
1⁄4	t	salt
2		egg yolks
1⁄3	c	cold water
2	T	vegetable oil
4		egg whites, at room temperature
1⁄3	c	bittersweet chocolate chips
1⁄4	t	cream of Tartar
2	T	butter
1	T	shredded sweetened coconut, toasted

Instructions

Preheat oven to 350°F.

Lightly spray mini Bundt cake molds with cooking spray. In a bowl, combine flour, cocoa, sugar, baking soda, and salt.

In a separate bowl, whisk egg yolks, water, and oil until well blended. Whisk in about one-third of the flour mixture and stir until just combined. Add another third of the flour mixture and whisk again. Add remaining mixture and whisk until just combined.

In a large clean bowl, beat egg whites with an electric mixer on high speed until foamy. Add cream of tartar and beat on high speed until stiff peaks form. Stir a quarter of the egg whites into batter. Gently fold remaining egg whites into batter until just blended and no white streaks are visible.

Evenly divide batter into prepared Bundt cake molds. Bake for 25 to 30 minutes or until a skewer inserted into center comes out clean. Set mold on rack to cool for about 10 minutes. Using a small metal spatula, gently loosen edge of cakes. Turn cakes onto rack and cool completely.

In a small saucepan, heat the chocolate chips and butter over medium-low, stirring frequently, for about 1 to 2 minutes or until just melted and mixture is smooth. Remove pan from heat. Drizzle about 2 teaspoons on each coconut-chocolate mini Bundt cake. Sprinkle about ½ teaspoon coconut on each cake.

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And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.