Theme By: © Curlytweets
A Horizon of Colors
This is a blog where I do reblog pictures with a theme, like colors, holidays, brands, certain types of things, etc.

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chocolatelover: Cocoa Nib, Chocolate, and Citrus Dacquoise A dacquoise is a French dessert made by layering nut-flavored meringues with whipped cream. In this version, cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze Ingredients Meringues Nonstick vegetable oil spray 1 cup powdered sugar 1 tablespoon cornstarch 3/4 cup cocoa nibs*(about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder 1/2 teaspoon coarse kosher salt 3/4 cup egg whites (about 6 large) 1/4 teaspoon cream of tartar 1/4 cup sugar chocolate chiffon cake Nonstick vegetable oil spray 1/2 cup sugar, divided 1/4 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon coarse kosher salt 1/3 cup canola oil or other vegetable oil 2 large eggs, separated 2 tablespoons water mascarpone whipped cream 1 1/4 cups chilled heavy whipping cream 1 8-ounce container mascarpone cheese 1/4 cup powdered sugar 2 teaspoons vanilla extract glaze 6 oz bittersweet chocolate, chopped 3/4 cup heavy whipping cream 3 tablespoons water 3 tablespoons unsweetened cocoa powder 2 tablespoons light corn syrup 3 tablespoons unsalted butter, room temperature Blood Orange Marmalade Blood orange segments (for garnish) Preparation meringues Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly. Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly). chocolate chiffon cake Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend. Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature. mascarpone whipped cream Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours. glaze Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes. Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes. Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated. Cut cold cake into wedges. Serve with blood orange segments (via)
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chocolatelover: Fudgy Peanut Butter Chip Muffins Ingredients: 1/2 cup applesauce 1/2 cup quick-cooking rolled oats 1/4 cup (1/2 stick) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon(optional) 1 cup REESE’S Peanut Butter Chips Powdered sugar(optional) Directions:1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter. 3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.VARIATION: FUDGY CHOCOLATE CHIP MUFFINS : Omit Peanut Butter Chips. Add 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips. (via)
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chocolatelover: Dark and Dangerous Triple Chocolate Cookies 1 cup (250 mL) butter1 cup (250 mL) granulated sugar1/2 cup (125 mL) packed brown sugar2 eggs1 tsp (5 mL) vanilla2 cups (500 mL) all-purpose flour1/2 cup (125 mL) cocoa powder1 tsp (5 mL) baking soda1/4 tsp (1 mL) salt1 cup (250 mL) semisweet chocolate chips1 cup (250 mL) white chocolate or milk chocolate chipsPreparation:Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside. In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture, stirring to combine. Stir in semisweet and white chocolate chips.Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.) Makes about 48 cookies. (via The Canadian Baker)
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chocolatelover: Chocolate Chocolate-Chip Cookies with Mocha Cream FillingFilling1/2 cup bittersweet chocolate chips1/2 cup whipping cream1 tablespoon espresso powder3/4 cup powdered sugar6 tablespoons unsalted butter, softened1 teaspoon vanilla extractDough1 cup all-purpose flour3 tablespoons natural cocoa powder1 teaspoon baking soda1/2 teaspoon salt4 tablespoons unsalted butter, softened4 tablespoons specturm organic shortening2/3 cup packed brown sugar1/4 cup sugar1 large egg2 teaspoons water1 teaspoon vanilla extract1 teaspoon espresso powder1 3/4 cups bittersweet chocolate chipsTo make the fillingIn a medium saucepan, stir chocolate chips, cream and espresso powder over medium heat until melted and smooth. Remove from heat and allow to cool to room temperatureIn a large mixing bowl, beat together powdered sugar, butter and vanilla in bowl until combined. Mix in the melted chocolate mixture. Cover and set in the refrigerator until ready to use - be sure this is well chilled before using.Cookie DoughIn a medium bowl, sift together flour, cocoa, baking soda and salt .In a large mixing bowl, mix together butter and shortening until smooth. Add in sugars and cream until light and fluffy. Mix in egg, 2 teaspoons water, vanilla and instant coffee until well combined. Beat in the flour mixture until combined. Fold in chocolate chips. Cover and refrigerate at least 2 hours.Preheat oven to 325Scoop out 1/2 tablespoon balls of dough and place onto parchment lined baking sheets - leave enough room for them to expand. Bake about 10-12 minutes, turning halfway though, until the tops are no longer shiny. Let cookies cool on the sheets for 10 minutes. Move cookies to a wire rack and cool completely.Spread half of the cookies with 1/2 to 1 tablespoon filling. Top each with a second cookie, gently pressing to adhere. Because of the filling, these cookies need to be kept cold - store in the refrigerator until serving.
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chocolatelover: Outrageous Oreo Crunch Brownies1 pound unsalted butter1 pound bittersweet chocolate, cut into chunks6 ounces unsweetened chocolate, chopped7 large eggs2 tablespoons instant espresso powder2 tablespoons vanilla2 1/4 cups granulated sugar1 cup plus 1/4 cup all-purpose flour1 tablespoon baking powder1 teaspoon salt4 cups chopped Oreo cookiesPreheat the oven to 350Butter and flour an 12″ x 18″ x 1″ baking pan. I like to use foil for ease of getting them out. In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chunks and unsweetened chocolate until melted and smooth. Set aside and allow to cool slightly.In a large bowl, stir together eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture and allow to cool to room temperature.In a medium bowl, whisk together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a medium bowl, toss together Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture and gently fold to combine. Pour batter into baking pan and smooth top with a rubber spatula.Bake 28-35 minutes or until a toothpick inserted 3 inches from center comes out clean with some crumbs attached; do not overbake. Allow to cool completely. Refrigerate to get clean cuts (via)
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chocolatelover: Essence of Chocolate Squares For the brownie layer1 1/4 cups all-purpose flour2 tablespoons plus 2 teaspoons Dutch-processed cocoa1/4 teaspoon baking powder1/2 teaspoon salt16 tablespoons unsalted butter, melted and cooled4 ounces unsweetened chocolate, melted and cooled4 large eggs2 cups vanilla sugar1 1/2 teaspoons vanillaFor the frosting3 3/4 cups plus 2 tablespoons confectioners’ sugar1/8 teaspoon salt8 tablespoons unsalted butter, melted and cooled2 ounces unsweetened chocolate, melted and cooled1/4 cup milk2 tablespoons cream1 teaspoon vanillaPreheat the oven to 325To make the brownie layerOver a piece of parchment paper, sift the flour, cocoa, baking powder and salt together.In a medium bowl, whisk together butter and chocolate until thoroughly combined.In a large mixing bowl, whisk the eggs until well blended. Pour in the vanilla sugar and whisk slowly, just until combined. Add the chocolate/butter mixture and whisk until combined. Mix in the vanilla. Sift the dry ingredients over the liquid mixture and stir the two together just until all particles of flour are absorbed into the batter. Scoop the batter into a 9” x 9” baking pan coated with nonstick spray - use an off-set spatula to smooth over the top. Bake until the center is set, about 33 to 38 minutes. Remove and set the pan on a wire rack to cool for 5 minutes while you make the frosting.To make the frostingIn a large mixing bowl, add confectioners’ sugar and salt.In a small bowl, whisk together butter and chocolate until completely combined. Whisk in the milk, cream, and vanilla extract. Using a hand mixer, beat the butter mixture into the confectioners’ sugar on low speed until creamy and completely combined - be sure to scrape the bowl a couple times to get any sugar off the sides of the bowl.Immediately scoop out dollops of the batter and place on the hot brownie layer - gently spread the frosting using an off-set spatula to cover the top. Let sit for at least 3 to 4 hours or until it has completely cooled before cutting into squares.