Chocolate Hazelnut Truffles #ChocolateParty

Decadent chocolate truffles covered with roasted hazelnuts. 

I am in love with chocolate. Nothing makes me happier than a bit of chocolate. The darker the better.  These truffles fit the bill.  Sure these are probably more suited for winter and Valentine's Day than the first week of June but I don't see anyone running away.

When Roxana first mentioned hazelnuts as the ingredient to pair with chocolate for June's #ChocolateParty I had a hard time coming up with something purely hazelnut. Sure I love Nutella but this wasn't Nutella; it was hazelnuts.  I bought a bag and stared at it for most of the month.

Everything I came up with seemed so elaborate and time consuming. Beautiful desserts that deserve to be served in a 4 star restaurant and cost an arm and a leg.  Mr. J and I have had a packed full couple of weeks running in and out of the house. Elaborate and time consuming was not what I was looking to get into this month. Then I saw a truffle recipe.

Truffles might seem elaborate and time consuming but they are not. In fact you could make them without even turning on the oven.  I roasted the hazelnuts for these babies so yes the oven got some use but you can easily coat with cocoa powder or coconut. Of course then they would not have fit the hazelnut ingredient for the #ChocolateParty.

The hardest part for these truffles are waiting for the chocolate to cool and then having them rest overnight. Talk about self restraint. OK, I might have sampled one the first night. Still good.

Chocolate Hazelnut Truffles

by Emily Morris

Prep Time: 30 minutes

Cook Time: Refrigerate over night

Keywords: dessert chocolate

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Ingredients (Makes 15 Truffles)

• 1 cup hazelnuts
• 7 ounces dark chocolate (72% cocoa)
• 1/2 cup coconut milk
• 1 1/2 tablespoons hazelnut liqueur (such as Frangelico)
• 1 tablespoon freshly brewed coffee
• 1/2 teaspoon good vanilla extract

Instructions

Preheat the oven to 325 degrees F.

Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes, they will take longer with skins - about 30 minutes. Set aside to cool.

Finely chop the chocolate and place in a bowl.

Heat the coconut milk in a small saucepan until it boils. Immediately pour the hot With a whisk, slowly stir the coconut milk and chocolate together until the chocolate is completely melted.

Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.

With a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again.

Truffles are best when they rest overnight in the refrigerator.

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If you want to join the chocolate fun see the directions below: 
 
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the link up code at the bottom of your post.

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Peanut Butter Cup Brownies with a Peanut Butter Swirl

Decadent brownies with peanut butter swirled in and topped with Reese's Peanut Butter Cups.

Peanut butter and chocolate is really a match made in heaven.  They were made for each other. Growing up I wasn't able to enjoy this match up very often due to the fact that my mom is allergic to peanuts. It was just too dangerous to have messy kids around peanut butter.

I am clearly making up for time though now that I don't have to worry quite so much. We have all sorts of nuts in the house, about 10 different jars of peanut butter and always a jar full of Reese's Peanut Butter cups.

There were several ideas running through my head about what I should make this month for Roxana's Chocolate Party when she announced the chocolate pairing of peanut butter. I have made cookies and pie with chocolate and peanut butter in the past.

For this recipe I wanted something new and a bit over the top.  Having peanut butter swirl brownies seems to get me closer to what I wanted to create but adding peanut butter cups was what really sealed the deal.

These brownies are over the top and I loved every bite of them. I have also realized that sweet treats make for an amazing thank you. We filled a big hole in our yard this weekend with free fill from down the road. To show our appreciation we gave him the last two brownies. Boy was he a happy fellow.

If you want to join the chocolate fun see the directions below: 
 
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the linky code at the bottom of your post.

Peanut Butter Cup Brownies with a Peanut Butter Swirl

by Emily Morris

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Keywords: bake dessert chocolate peanut butter brownies

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Ingredients (serves 9)

• 1/2 cup (1 stick) butter
• 2 cups plus 2 tablespoons granulated sugar, divided
• 2/3 cup Cocoa
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 20 REESE'S Peanut Butter Cups, unwrapped and quartered
• 1/2 cup creamy Peanut Butter

Instructions

Heat oven to 325°F. Grease 8x8-inch baking pan.

Melt butter in medium saucepan over low heat. Add 2 cups sugar and cocoa; stir to blend. Remove from heat and cool slightly.

Stir in eggs and vanilla.

Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in 2/3 cup mini peanut butter cups; spread mixture in prepared pan.

In a microwave safe bowl combine peanut butter and remaining 2 tablespoons sugar. Place in microwave and cook for about 30 seconds until softened and just starting to liquify. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.

Sprinkle top of brownies with 1/2 of the cut up Peanut Butter cups.

Bake 40-45 minutes or until brownie starts to pull from edges of pan and is set. 

Remove from oven and sprinkle the remaining 1/2 of the Peanut Butter cups on top. Press gently into the brownies. The heat from the brownies will melt some of the chocolate to help blend into the brownies.

Cool completely in pan on wire rack. Cut into squares. Makes 9 large brownies.

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Here are the other creations for May's Chocolate and Peanut butter collection:

• Peanut Butter Chocolate Whirligigs
• No Bake Peanut Butter Chocolate Pie 
• Monster Peanut Butter-Cheesecake Sandwich Cookies with Chocolate Drizzle
• Peanut Butter Cup Pretzel Bonbons
• Chocolate Peanut Butter Hot Fudge Sauce
• Chocolate Peanut Butter Brownie
• Peanut butter chocolate chip cookie cheesecake bars  

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Double Chocolate Pudding Coconut Cookies

After a few months off the Chocolate Party is back in full swing with our gracious host Roxana. April was all about chocolate and coconut. Almond Joys are probably my favorite candy bar and I love chocolate and coconut. I knew the only problem I would have would be narrowing down my choice to just one.

I was really in the mood for cookies the last few weeks. OK that is probably the case for most weeks but what can I say? I love cookies. In the past I have made all sorts of cookies with coconut and chocolate but never one with a chocolate base.  Chocolate cookies are tricky because it is hard to tell when they are done. If you over bake them they are no good.  I have learned over the years that you shouldn't second guess the timer. It digs and you take them out. No question.

I ramped up the chocolate goodness in these cookies by adding chocolate instant pudding. It adds additional flavor and keeps things moist.  I try to make cookies only once a week.  My husband and I were eating these two at a time.  They disappeared way too quickly and we were left cookie-less by Wednesday.

If you are interested in joining the chocolate fun see below on how to participate.
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the linky code at the bottom of your post.

Double Chocolate Pudding Coconut Cookies

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake dessert coconut chocolate cookie

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Ingredients (18 cookies)

• 1 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 2 1/2 cups all purpose flour
• 3.75 oz Jell-O instant pudding mix, chocolate
• 1 cup semi-sweet chocolate chips
• 1 1/2 cup shredded coconut, separated

Instructions

Preheat oven to 350 degrees F.

Using a stand mixer, beat the butter, the brown sugar and sugar together until combined, about 1-2 minutes, until nearly creamy.

Add the eggs, one at a time and mixing in between additions. Then add the vanilla and combine.

Add the flour, salt, baking soda, and pudding mix, and mix until dough forms.

Mix in the chocolate chips and 1 cup of the coconut using a spatula.

Scoop dough into 2 Tbsp size balls and dip into the remaining coconut. Place onto a parchment lined or silicon lined baking sheet, 2 inches apart.

Bake for 10-12 minutes until the dough looks just done and the coconut is toasted. Be careful not to over bake. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.

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Triple Chocolate Cookies #Chocolate Party

Christmas is all about cookies. You have all month to test out your cookie recipes before deciding which ones you are going to leave out for Santa.

So I thought it was most fitting when Roxana choose cookies as the special theme to pair with chocolate for December's #chocolate party. 

I had a couple options in mind by ultimately went with some triple chocolate cookies. Go big or go home right?

I made these with my mom when I was home over Thanksgiving. We had pie, ice cream and lots of turkey leftovers but that didn't stop us from making cookies.

Time was tight with all of the activities and family visits during our short trip to Maine but as a duo we were able to make the dough together one morning. Up at eight with cookie dough is a great way to start the day I must say.

The next morning we were up bright and early to bake them off. Good thing too because we left later this day along with the cookies. Traffic was horrible and Mr. J and I snacked on our cookies to distract us from the annoyance of sitting still on the highway.

I made a little Christmas tree with the cookies once they were cooled.

If you want to join in on the fun here is how you participate:
1.) Blog about your chocolate treat. Your recipe must include the ingredient we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the linky code at the bottom of your post. 

Triple Chocolate Cookies

by Emily Morris,
Adapted from Mudslide Cookies

Prep Time: 15 minutes, plus 30 minute chi

Cook Time: 15 minutes

Keywords: bake dessert chocolate cookie

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Ingredients (24 cookies)

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 1/4 cup dark cocoa powder
• 1/4 teaspoon sea salt
• 1 stick of unsalted butter, melted and cooled for 10-15 minutes
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup coffee, at room temperature
• 1 cup mini semi sweet chocolate chips
• 1 cup white chocolate chips

Instructions

Preheat oven to 350 degrees F.

Mix the flour, cocoa, salt and baking soda in a bowl and set aside.

In another bowl, mix the melted butter and sugars until they are combined.

Add the eggs and vanilla and stir until mixed. Stream in coffee.

Gradually add flour and mix until a dough forms. Fold in the mini chocolate chips and white chocolate chips.

Refrigerate dough for 30 minutes.

Remove dough from the fridge and roll into large dough balls, 1/4 cup or golf ball sized. Set on a non-stick baking sheet with 2 inches between each, eight cookies per sheet.

Bake for 12-15 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake.

Remove from oven and let cool completely on baking sheet.

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double chocolate pecan brownies #chocolateparty

Hello November! I cannot believe it is turkey month.  I better get on the Thanksgiving day recipes.  I could say this is the first.  After all when I think of pecans, I think of Thanksgiving. 


This month for the #chocolateparty post Roxana choose pecans as the special ingredient to pair with chocolate.  At first I was thinking cookies, but after perusing various recipes I decided against this idea. 

I always find chocolate cookies tricky.  We had guests coming and I wasn't sure I would be able to keep a close enough eye on the cookies.  Overbaked chocolate cookies are NO good!

To make my life easier I made brownies. To make my life really easy I used a box mix.  This doesn't happen often but I am not completely opposed either. The Ghirardelli is particularly good. 


These brownies came together in less than ten minutes and used one bowl.  The extra chocolate makes them extra good and fudgey.  The pecans add a depth and texture to the brownies making them feel extra special. I tend to go towards walnuts in brownies but after having these I might be a pecan convert.

After a long day of house improvement projects everyone was super happy to have a special treat with two one of these brownies.

If you want to join in on the fun here is how you participate:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the linky code at the bottom of your post.

double chocolate pecan brownies

by Emily Morris

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake dessert chocolate pecans brownies

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Ingredients (24 brownies)

• 1 brownie mix (or your favorite brownie recipe)
• 2 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark chocolate chips
• 1/2 cup pecan pieces, plus more for topping

Instructions

Preheat oven to 350 degrees. Grease a 9x13 baking dish.

Make brownie mix according to directions on box.

Fold in chocolate chips and pecans.

Spread brownie mix in grease baking dish.

Sprinkle extra pecans on top of brownies.

Bake for around 25 minutes until top looks dry and is flaky. Toothpick should come out clean.

Cool before serving.

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Oreo Monster Bars #chocolateparty

Can you believe we are already well into October? I haven't even made my first pumpkin recipe yet. Before you know it Thanksgiving will be here.  My head is spinning. I am doing my best to slow down and just enjoy today.  Too bad my days go by so fast.

With all of the house hustle and bustle I was a little late with my chocolate party treat. In fact, I made these Oreo Monster Bars yesterday.  I was happy to make them though. They were needed after a long weekend of house work. And although we had other desserts in the house, there was nothing homemade.  

These bars are loaded with chocolate chips, Oreos, and M&Ms.  A great way to clean out some of the random hodge podge of snacks in my pantry. Plus perfect for the October Chocolate Party theme of candy.  I thought about a few more candies but I didn't want to go overboard. Feel free to substitute any candies you may have laying around.

 

There is a sweet and sweet thing going on in these bars.  Plus, you get the creaminess from the Oreo filling. Needless to say in 24 hours the pan is half gone.

If you want to join in on the fun here is how you participate:



1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

4.) Add the linky code at the bottom of your post.

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg
3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 
1/2 cup M&M's 
1/2 chocolate chips

Directions:

1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
3. Add the egg, brown sugar, vanilla, and mix until smooth.
4. Add the flour and stir until just combined.
5. Stir in the Oreos, M&Ms and chocolate chips.
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
8. Allow bars to cool in pan before serving.

Chocolate Sour Cream Glaze #chocolateparty

I have a confession to make.  I don't really like frosting. It is too sweet and makes my teeth feel like they are rotting right then and there. Because of this I sometimes have cake with no frosting.  However, layer cake needs some thing between the layers.

Thus for this chocolate layer cake from yesterday I made glaze instead of frosting. Chocolate Sour Cream Glaze to be exact.  

I like the chocolate sour cream glaze on cake. Mr. J decided it was best on apples, pretzels or pretty much anything else he could scoop it on. You decide what you prefer. No matter what though it is a good thing to keep on hand.

Chocolate Sour Cream Glaze

Adapted from Joy the Baker

Prep Time: 30 minutes

Cook Time: 5 minutes

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Ingredients (1 cake recipe)

• 6 ounces unsweetened chocolate
• 3/4 cup unsalted butter
• 1/2 cup sour cream, at room temperature
• 1/4 cup brewed coffee, cooled

Instructions

Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler) with the butter, and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Remove the bowl from the heat when all of the chocolate bits have melted.

Set aside to cool for about 15 minutes. It will still be warm but not super hot.

Add the sour cream and whisk to combine. Lastly, add the coffee and whisk to create a glossy glaze.

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This is my second posting for the one year anniversary of Roxana’s home baking #chocolateparty. Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O Lakes® Butter

Chocolate Layer Cake #ChocolateParty

Chocolate cake!!!  I love chocolate cake. When Roxana announced that the September secret ingredient for the chocolate party wasn't really a secret ingredient but actually a favorite chocolate recipe I knew just what I wanted to make.

This isn't just any Chocolate Party posting though. This is the one year anniversary since the Chocolate Party started.  Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O Lakes® Butter.

I don't get cake too often because Mr. J doesn't like it. We cannot share it at restaurants. And I rarely make cake at home.  It sits and stares me down until I eat the whole thing. This recipe uses unsweetened cocoa making for a rich dark chocolate taste. And the fact that it is a layer cake just makes it feel extra, super special.

So if you have something special coming up or if you just want some cake (Normally that is the case for me.) Then I hope you check out my favorite chocolate layer cake recipe.

Chocolate Layer Cake

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake dessert chocolate cake

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Ingredients (serves 8)

For the Cake:

• 3/4 cup butter
• 2 eggs
• 2/3 cup unsweetened cocoa powder
• 2/3 cup boiling water
• 2/3 cup sour cream
• 2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar

For the Frosting:

• 1 recipe Chocolate Sour Cream Glaze

Instructions

Let butter and eggs stand at room temperature for 30 minutes. Grease and flour two 9-inch round cake pans; set aside.

In a medium bowl whisk together cocoa powder and boiling water until smooth. Let cool for 10 minutes. Whisk in sour cream and vanilla; set aside.

In medium bowl stir together flour, baking soda, and salt; set aside.

Preheat oven to 350F.

In a stand mixer cream butter on medium speed for 30 seconds. Add sugars; beat until combined. Add eggs, one at a time, beating until combined after each addition.

Beat in one-third of the flour mixture on low speed just until combined after each addition. Beat in half of sour cream mixture. Mixture may look curdled. Beat in half of the remaining flour mixture, then the remaining sour cream mixture, and finally, the remaining flour mixture.

Gently fold in the chocolate mixture.

Divide batter between prepared pans, spread evenly. Bake about 30 minutes or until toothpick inserted near centers comes out clean.

Cool in pans on wire rack 10 minutes. Remove cakes from pans. Let cool on wire rack. To assemble, place first cake layer on a serving plate. Pour 1-1/2 cups glaze over the top of the layer. Top frosted first layer with second cake layer, top side up. Pour remaining glaze on the top and sides of entire cake.

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