White Espresso Hot Chocolate

I was gifted delicious chocolate by Forte Chocolate. This is the recipe I made with their White Swan Black Swan Espresso Bar. Since I have developed this recipe, I can’t imagine making hot chocolate any other way. No more powdered chocolate hot chocolate for me! The opinions expressed in this recipe are my own.

Ingredients:

1 bar Forte White Swan White Chocolate Espresso Bar, chopped

l/2 cup milk

1 cup half and half

1 Tablespoon sugar

1 teaspoon vanilla

Whip cream to garnish, optional

Chocolate espresso beans for garnish, optional

Chop chocolate bar and place in a microwave-safe container. Microwave at 30-second intervals and stir to melt chocolate. Heat milk, cream, and sugar on medium heat until milk is warm. Do not boil or scald milk. Once the milk is hot, remove from heat and add vanilla and melted chocolate. Garnish with whip cream and espresso beans if desired. Makes a 12-ounce cup of the best hot chocolate you have ever had!


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Black Forest Cupcakes

Today is National Chocolate Cupcake Day! Black Forest Cupcakes happen to be a family favorite. Yummy chocolate cupcakes filled with cherries and topped with whip cream frosting, grated chocolate and topped with a cherry. Traditionally, Black Forest cake/cupcakes have liqueur in the cherries, this recipe does not. It’s kid-friendly. I was gifted Imperial Sugar and my cupcakes were made with Imperial Sugar, it’s my sugar of choice and what I buy and use for all of my recipes. In my opinion, it’s the best.

Ingredients:

1 cup plus 6 T flour

1 cup Imperial granulated sugar

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with 12 liners. Whisk dry ingredients in a mixing bowl.

1/4 cup oil

1/2 cup buttermilk

1 egg

1/2 cup coffee, very hot

1 teaspoon vanilla

In a bowl, combine oil, buttermilk, and egg. to the dry ingredients and mix well, scraping sides and bottom of the bowl. Once combined, pour in coffee. Mix well and add in vanilla. Fill cupcake liners 1/2 full. Bake 17-18 minutes until cake tester comes out clean. Cool completely.

Filling:

1 can of cherry pie filling

Make holes in the center of cupcakes using a knife or large piping tip. Fill the hole in the cupcake with 2-3 cherries and pie filling liquid. Cover hole of the cupcake with what you removed to make the hole. Top with whip cream frosting.

Whip Cream Frosting:

1-pint heavy whipping cream

4 ounces cream cheese

1/4 cup Imperial powdered confectioners sugar or more to taste

1 teaspoon vanilla

Grated chocolate for garnish, optional

Maraschino cherries for garnish, optional

Refrigerate mixing bowl and attachment (s) for a minimum of 30 minutes. Pour heavy cream into mixing bowl and add cream cheese. Mix into stiff peaks, add sugar and vanilla. Put in piping bag and pipe on cupcakes. Add grated chocolate and cherries if desired. Keep refrigerated.

Sweet and Salty Popcorn Balls

I was gifted a jar of Barleans Butter Flavored Coconut Oil. What a delicious and healthy way to make popcorn. The opinions expressed in this recipe are my own.

Popcorn Ingredients:

3-4 Tablespoons Barleans Butter Flavored Coconut Oil, enough to cover bottom of your pan

1/2 cup uncooked kernels of popcorn

Cook popcorn in a covered pan over medium heat until corn is popped. This will yield about 16 cups of popcorn. Once corn is popped, remove from heat. Pour into a large bowl. Add candy, nuts or sprinkles and mix well. *I added one medium size bag of M&M’s.

Candy Syrup Ingredients:

1 cup of Light Corn Syrup

1 cup of sugar

1/4 cup water

1 teaspoon vanilla

3 Tablespoons butter

In a heavy saucepan, attach a candy thermometer and add corn syrup, sugar, butter and water. Over medium heat boil syrup until it reaches 240 degrees (soft ball stage). Remove from heat and add vanilla and butter. Stir to combine.

Pour candy syrup over popcorn and stir to coat. Spray hands with non-stick cooking spray and form popcorn mixture into balls.

Candy melts can be melted and popcorn balls can be dipped in melting chocolate too. Decorating is up to your imagination. I melted one bag of orange candy melts and dipped half of the popcorn balls. These popcorn balls were as much fun to make as they were to eat.

Holy Mole Burritos

I was gifted a delicious assortment of Forte Chocolate. I was also challenged to make a savory recipe. I immediately thought of a mole sauce (pronounced mo-lay). The outcome of using this chocolate in my mole sauce was fabulous.

Mole Sauce Ingredients:

I onion

2 cloves garlic, minced

3 Tablespoons vegetable oil

1 carton low sodium chicken broth

1 8 ounces can tomato sauce

1 teaspoon garlic salt

1 teaspoon cumin

1 teaspoon oregano

4 teaspoon chili powder

1 Tablespoon sugar

1 Tablespoon peanut butter

1 Forte Dark Chocolate Bar

3 teaspoons cornstarch, make a slurry

Place oil, onion, and garlic into a saucepan. Sauté for 3-5 minutes. Add all ingredients except cornstarch in a saucepan and once everything has been combined and dissolved, pull out 1 cup of liquid and add cornstarch to make a slurry. Boil 10 minutes, reduce heat and simmer 45 minutes. Keep warm while assembling burritos.

Burrito Ingredients:

1 can of black beans, drained

1 rotisserie chicken, shredded

1 package Spanish Style Rice, I used Uncle Bens

1 can of refried beans

2 cups of grated cheese, I used a Mexican blend

Burrito Size Tortillas

Preheat oven to 350 degrees. Place a small amount of mole sauce on the bottom of a 13×9 baking dish. Spread refried beans in the middle of the burrito tortilla. In a large bowl, combine black beans, chicken and rice. Add mixture on top of the beans on the tortilla. Add cheese. Roll up tortilla and place seam down in baking dish. Once all burritos are in the pan, cover with remaining mole sauce and cheese. Bake for 30 minutes. Serve and enjoy!