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Tag: chocolate covered macaroons

  • How to make Chocolate Coconut Brownies

    How to make Chocolate Coconut Brownies

    Chocolate coconut brownies with fatty almonds on the bottom with coconut filling and chocolate ganache on top. For coconut dessert lovers, this is one of the best macaroons ever.

    Chocolate Coconut Brownies


    Home Cooking Adventure

    Ingredients
    Makes 16 servings
    3 oz (100g) semisweet chocolate
    3/4 cup (170g) butter
    1 tsp (1g) instant coffee powder
    1 cup (200g) sugar
    3 eggs
    1 tsp (5g) vanilla extract
    1 tbsp (8g) dark cocoa powder
    1/2 tsp (2g) salt
    3/4 cup (95g) flour
    Coconut Filling
    12 oz (340g) sweetened condensed milk
    2 1/2 cups (200g) unsweetened coconut flakes
    Chocolate Ganache
    1/2 cup (100g) whipping cream
    4 oz (120g) semisweet chocolate

    1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.

    2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.

    3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.

    4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

    5. Let the brownies cool completely.

    6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.

    7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.

    8. Cut into squares and serve.

     

  • How to make French Chocolate Macarons

    How to make French Chocolate Macarons

    French Chocolate Macarons – exquisite chocolate chip cookies filled with chocolate ganache that taste great and are easy to make perfect for the Christmas table or as holiday gifts.

    French Chocolate Macarons Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 25 sandwiched macarons

    Macaron Batter
    1 cup (125g) powdered sugar
    1/2 cup (50g) powdered almonds
    3 tbsp (25g) unsweetened cocoa powder
    2 large egg whites (66g), at room temperature
    pinch of salt
    5 tbsp (75g) granulated sugar

    Chocolate Ganache Filling
    1/2 cup (120g) heavy cream
    4 ounces (120g) bitter sweet chocolate, finely chopped
    1 tbsp (14g) unsalted butter, optional
    1 tsp instant coffee, optional

    1. Preheat oven to 350ºF (180ºC).

    2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.

    3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.

    4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

    5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).

    6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.

    7. Rap ​​the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

    8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.

    9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.

    10. Spread a bit of batter on the inside of the macarons then sandwich them together.

    11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.