Chocolate and water don’t like to mix. Why are we doing it here? Just to prove we can, I guess, and to make a smooth, rich chocolate sauce to pour over a torte, a bowl of ice cream, or just to spoon out of the pan (c’mon, we know you do that, too).
Pour the hot coffee over the unmelted chocolate buttons in a Pyrex-type bowl, and whisk like your life depends on it until all is blended and smooth. You may have to heat it for 30 seconds or so in a microwave to keep it melting. Whisk ’til it gets through the "awkward” stage and gets smooth and shiny. Use right away.
Forget those pumpkin concoctions! We have a yummy soul satisfying hot chocolate that will scratch the pumpkin itch that pops up when the leaves start to turn and the air becomes crisp.
- ½ cup White Chocolate Buttons
- 2 2/3 cup whole milk
- 1/3 cup pumpkin puree
- 1 tsp teaspoon Bourbon vanilla
- pinch of cinnamon, nutmeg and ginger
- 1 ounce whiskey (depending on taste)
Warm the milk in a sauce pan. Once the milk is warm add White Chocolate Buttons and pumpkin. Whisk until the chocolate is melted and pumpkin is fully incorporated. Next add spices and Bourbon vanilla then add whiskey. Serve with whip cream.
- 1/4 pound of butter
- 1 cup granulated sugar
- 1/3 cup Sunrise Baking Cocoa
- 1 tsp. vanilla extract
1 cup heavy cream
- 1/8 tsp. salt
- 1 tsp. instant coffee crystals
- 2 Tbsp. dark rum
Melt butter in a medium sized heavy pot over low heat. Add sugar, cocoa, rum, heavy cream, and salt. Stir over medium heat until mixture comes to a boil. Add instant coffee and stir to dissolve. Reduce heat and let simmer for 5 minutes. Remove from heat and stir in vanilla. Cool somewhat, and serve while still warm or reheat for ice cream or other desserts. Remainder should be refrigerated or frozen.
- 12 ounces cream cheese
2 cups sifted confectioners' sugar
- 1 cup peanut butter, crunchy or smooth
- 1 1/2 pounds Milk Chocolate Buttons
Combine the cream cheese, peanut butter, and sugar. This is easily done by softening the cream cheese and peanut butter in a double boiler and stirring in the sugar. Cover and refrigerate until set, 4 hours or overnight.
Form into tablespoon sized balls and freeze for ten minutes. Melt the chocolate slowly over hot (but not boiling) water to about 100° F, and dip the truffles in it, placing them on waxed paper to dry.
Because the chocolate is not tempered, they should be stored in the refrigerator in a tightly sealed container. Put them out just a few minutes before eating.
- 1 cup Dark Chocolate Buttons
- ½ teaspoon salt
- ½ stick (cube) of butter
- 1 cup flour
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ½ cup white sugar
- ½ cup chopped Oregon hazelnuts (filberts)
- 1 teaspoon vanilla
- 2 eggs
In a heavy saucepan or microwave oven, melt chocolate with butter. Remove from heat. With wire whip, blend in sugars. Beat eggs lightly with vanilla and salt and stir into chocolate mixture. Mix flour with baking powder. Add, all at once, beating until smooth. Spread into greased 9-inch square pan. Sprinkle filberts over top and pat down with a spatula. Bake at 350°F for 20 minutes. Cool before cutting into bars. Makes 36 1½” square bars.