Thursday, November 18, 2010

Chocoholic Recipes

I admit it. I'm a Chocoholic. If you're one of our Facebook fans or Twitter followers you already know this. Why? Because I began a discussion about dessert sauce at 10AM yesterday. I was wondering if someone would reply that it was too early for chocolate. Instead you all confirmed that you too are chocoholics! Many of you even admitted to eating our dessert sauces by the spoonful right out of the jar! Well friends, at least we're in this together. It seems that we're all so excited to eat our chocolate that we don't pause to whip up a dessert recipe. Today I'm going to make us all a bit more civilized. I'm here to share recipes to use with our dessert sauces...now put down the spoon and pick-up these other ingredients!

  1. Whip heavy cream in a chilled mixing bowl with a whisk attachment until soft peaks form. Slowly add sugar and vanilla. Fold in the Stonewall Kitchen Dark Chocolate Toffee Sauce. Place in a covered container that can go into the freezer.
  2. Place semifreddo in the freezer for at least 6 hours or overnight. Best if used within 3-4 days.

 
  1. You will need 2 (two) 8 inch square baking pans for this recipe
  2. Line the pans with heavy duty foil and butter the foil generously
  3. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
  4. Divide the contents of the brownie mix into their components- you should have two bags of each. Chop the chocolate chunks into smaller pieces and set aside
  5. In a bowl, stir together the oil, water, eggs and vanilla. Add the dry ingredients and stir to combine. Stir in the fudge packets
  6. Divide the batter between two prepared pans and sprinkle the tops with chopped pecans and chopped chocolate
  7. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan. Remove from the oven and cool on a rack
  8. When cool, gently peel the foil away from the brownie. Wrap the brownie(s) individually in plastic wrap and freeze
To assemble:
  1. Place the ice cream in the refrigerator 45 minutes before using. Unwrap the brownies and place one, upside down, in a plastic lined 8-inch pan.
  2. Spread the softened ice cream over the brownie. Place the second brownie on top of the ice cream.
  3. Bring the wrap up and cover the brownie well. Freeze until solid, about three hours.
To Serve:
  1. Remove the brownie from the freezer. Unwrap and cut into 6 or 8 squares.
  2. Place on a serving plate and drizzle with your favorite Stonewall Kitchen dessert topping. ENJOY!



  • 1 oz. Kahlua
  • 1 oz. vodka
  • 2 oz. light cream or whole milk
  • 2 Teaspoons Stonewall Kitchen Mocha Espresso Sauce
  1. Fill a 6-ounce glass with ice. Pour ½ ounce Kahlua over the ice.
  2. Heat Mocha Espresso Sauce slightly until it is fluid, but not too hot. Drizzle 1 teaspoon Mocha Espresso Sauce around the inside top of the glass.
  3. In a shaker place more ice, ½ ounce Kahlua, 1 ounce vodka, 1 teaspoon Mocha Espresso Sauce, and 2 ounces light cream or whole milk. Shake vigorously. Strain and carefully pour cream mixture over the ice … enjoy your Mocha Dream. 
 
    Crust:
    • 1 1/2 cups chocolate graham cracker crumbs, made by crushing chocolate graham crackers
    • 6 Tablespoons butter, melted
    • 1/4 cup confectioner’s sugar
    Filling:
    • 1 cup creamy peanut butter, room temperature
    • 1 cup confectioner’s sugar, sifted
    • 8 ounces mascarpone cheese, room temperature
    • 1 1/2 teaspoons pure vanilla extract
    • 1-cup heavy cream, whipped
    • 1/4 cup mini chocolate morsels
    • 1/4 cup pecans, chopped and toasted
    • 1/4 cup English toffee bits
    • Stonewall Kitchen Chocolate Peanut Butter Sauce, heat until pourable
  1. Preheat oven to 350 degrees F.
  2. Crush chocolate graham crackers in a food processor fitted with a metal blade or by placing the crackers in a zip-lock bag and crushing them with a rolling pin.
  3. Add melted butter and confectioner’s sugar to the crumbs and mix. Place crumbs in a 9 inch pie pan, pressing to line bottom and sides of the pan. Bake crust 10 minutes. Remove from oven and cool.
  4. In a mixer fitted with a paddle attachment combine the peanut butter, confectioner’s sugar, mascarpone cheese, and vanilla extract. Mix on medium speed until combined making sure to not over mix. Gently fold in whipped cream. Spread the filling evenly in the baked crumb crust.
  5. Sprinkle the pecans and English toffee bits over the top of the pie. Generously drizzle Stonewall Kitchen Chocolate Peanut Butter Sauce over the top of the pie. Chill pie until ready to serve.

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