Tag Archive for chocolate

Vegan Chocolate Fondue for Valentine’s Day

You may not know this about me, but I love to fondue. I know, it’s super old-school. But I still love it. It’s like playing with your food… and you’re allowed. Not just allowed, encouraged!

I have a circa-1970’s fondue pot that I pull out about once a year or so (usually on Christmas Eve), but I also have a smaller, candle-heated one as well. Cheese goes in the big one, chocolate goes in the small one.

Chocolate Fondue

And then the fun begins; sampling different breads, pretzels, fruits, and veg along with the gooey cheese, and then cookies, cake, marshmallows, whatever! with the chocolate.

It’s fun, delicious and interactive.

So, with Valentine’s Day coming up, there isn’t really much more fun you can have with your sweetie (well, okay, maybe there is one other thing 😉 ) than fonduing!

When it comes to doing a chocolate fondue, you want to use the good stuff. For me, that usually means dark chocolate, at least 70% cacao. The bonus of using a dark chocolate is that it’s by default vegan, as it’s the milk solids that are added to the dark chocolate that make it milk chocolate (and not vegan).

This recipe comes from Regina Braun of Leelalicious. It uses a really dark chocolate–85% if you can get it–Green & Blacks makes a good one.

THE FOOD GAYS - GREEN AND BLACKS

This gorgeous fondue by The Food Gays. Click for recipe.

Leelalicious’s Decadent Dark Chocolate Fondue for Two {Vegan}

Recipe courtesy of Regina Braun of Leelalicious for Green & Black’s

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

  • 100 g (1 bar) Green & Black’s 85% Dark chocolate, coarsely chopped
  • 1/2 cup (125mL) coconut cream
  • 1 tsp. (5mL) vanilla extract
  • 1-2 Tbsp. (15-30mL) favoured liquor (Grand Marnier or Kahlua would be great), optional

For dipping:

  • Assorted fruit
  • Fresh coconut pieces (bite-sized)
  • Coconut for garnish (optional)

Method:

  1. Melt chocolate in the top part of a double boiler, or glass bowl set over a pot with 1 inch simmering water, over low heat, whisking frequently until smooth.
  2. Whisk in coconut cream, mixing until smooth and well combined. Stir in vanilla extract and optional flavoured liquor.
  3. Transfer to a fondue pot and serve with dippings of choice. Garnish with coconut (optional).

 

Triple Chocolate Deep-Dish Skillet Cookie

And now for something completely decadent.

I’m all over making and serving things in Mason Jars. They are cute and practical, just like me. 😉

I am starting to feel the same about cast iron frying pans. If you come to my place and I cook for you, chances are good it’ll be in a cast iron pan. My favourite one weighs approximately 90 lbs, and could be used as a weapon if needed. I bought it about 20 years ago from a church yard sale for a quarter. I had to put a lot of elbow grease into it, sanding it and re-seasoning it, but man, was it worth it. I use that thing every day.

deep dish triple chocolate skillet cookie

A couple weeks back, I had dinner at a place called The Hub in New Westminster. For dessert, we could not resist ordering the house special: a pazookie. It’s a giant, deep-dish cookie, baked in a cast-iron pan, and served hot with a scoop of vanilla ice cream on top.

Yes.

I had to make one.

These are amazing. You will require a smaller cast-iron pan for this, mine is 8″.

triple chocolate deep dish skillet cookieTriple Chocolate Deep-Dish Skillet Cookie

(recipe courtesy of Sally’s Baking Addiction)

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup AP flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons milk
  • 1/2 cup chocolate chips (milk or dark)
  • 1/2 cup white chocolate chips

Method:

  1. In a large bowl with a mixer (or in your stand mixer), cream together the butter with the sugars until pale.
  2. Add the vanilla, milk and egg and cream again.
  3. Sift the cocoa powder together with the flour, baking soda and salt. It’s important to sift the cocoa especially, as it tends to be lumpy. In small batches, add the dry ingredients to the wet, until they are incorporated.
  4. Fold in the chocolate chips.
  5. Press about one cup of the batter into a small, buttered, cast-iron skillet. Bake in a pre-heated 350 degree oven for about 15 minutes. You want your cookie to still be molten in the middle.
  6. Serve hot from the oven with a scoop of ice cream.
  7. Leftover batter can be made into more skillet deep dish cookies, or you can roll them into balls and bake them as regular cookies.

 

 

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