Cocoa Wafer Cookies
Cocoa Cupcakes with Sorbet
1 1/3 cups dark brown sugar
1/3 cup milk6 tbsp regular cocoa powder (not Dutch process), sifted
9 tbsp unsalted butter, room temperature (1/2 cup + 1 tbsp)
1 tsp vanilla extract
2/3 cup all purpose flour
2/3 cup pastry flour
1 tsp baking soda
1/2 tsp salt
1/4 cup milk
3/4 cup whipping cream
6 oz semisweet chocolate, chopped
1/4 cup unsalted butter, room temperature
1 cup milk
1 cup water
3/4 cup sugar
4 tbsp Dutch process cocoa powder, sifted
3 tbsp corn syrup
1 tbsp lemon zest
7 oz bittersweet chocolate, chopped
1. CUPCAKES: Preheat oven to 375° F and line muffin tins with paper cups. Stir together 2/3 cup brown sugar, 1/3 cup milk and cocoa powder over medium heat until well blended. Remove from heat. With a hand mixer, beat softened butter and remaining 2/3 cup of brown sugar into cocoa mixture until fluffy. Add eggs and vanilla and blend. In a separate bowl, sift together flour, baking soda and salt. Add alternately with ¼ cup milk until all ingredients have been incorporated. Spoon into paper cups, filling halfway. Bake for 18 to 20 minutes, until a tester inserted in the centre of a cupcake comes out clean. Allow to cool.
2. For glaze, heat cream to just below a simmer and pour over chopped chocolate. Let sit for one minute then stir to smooth out. Stir in butter to melt in and thicken glaze. Pour over cupcakes while glaze is warm to fill to edge of cups.
3. Serve with Chocolate Sorbet (directions follow).
4.Yield: 2 dozen cupcakes
5. SORBET: Whisk together milk, water, sugar, cocoa, corn syrup, lemon zest and salt in a saucepot over medium heat until sugar is dissolved. Add chocolate and continue stirring until melted. Keep chocolate just below a simmer and stir until mixture is smooth, and visible chocolate grains dissolve away. Remove from heat and chill.
6.Pour sorbet base into ice cream maker following manufacturer's instructions*. Scrape sorbet into a container and freeze for at least 2 hours before serving.
7.* If you don't have an ice cream maker, freeze sorbet until solid, then pulse in food processor or blender until smooth and return to freezer again until firm.
8.Yield: approximately 1 quart
Chocolate Mint Cookies
3/4 cup unsalted butter, room temperature
1 cup icing sugar
6 tbsp Dutch process cocoa powder
1 tsp vanilla extract
1 egg yolk
1 tbsp milk
1 1/2 cup all purpose flour
dash baking powder
icing sugar, for garnish
1 egg white
1 3/4 cups icing sugar, sifted
2 drops to 3 drops peppermint extract
1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.
2. Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into 1 ½-inch circles and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet.
3. For filling, put egg white in a bowl and beat in icing sugar, a few tablespoonfuls at a time, until a soft dough forms. Turn dough onto a surface dusted with icing sugar. Knead in remaining icing sugar and peppermint extract, until dough is no longer sticky.
4. To fill cookies, roll a teaspoon of dough into a ball and flatten a little. Sandwich between 2 cookies and press together to push icing to edges. Continue until all cookies have been filled.
5. Cookies can be glazed with chocolate to finish or dusted with icing sugar.
6. Yield: Approximately 2 dozen cookies
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