Chocolates for the Holidays!

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It's time for chocolate!

This is an assortment of:

Tartlets with Strawberries and Ganache (made in the Mini Tartlet Tray)

Maraschino Cherry Chocolates (made in the Petit Four Tray)

Brownie Bites (made in the Mini Square Savarin Tray)

Chocolate Hearts (made in the Mini Heart Tray)

These are the Maraschino Cherry Chocolates.

Our stainless cookware is perfect for melting chocolate!  No need for a double boiler!

This Cookbook not only features MY FAMILY, but it also has great ideas for making chocolate creations! With COLOR PHOTOS!

Chocolates

Click HERE for Chocolate recipes from my Demarle Difference Newsletter: Sign up TODAY to receive it monthly (sign up form is on the left column of my blog).

Chocolate Peanut Butter Pie (or Almond Butter!)

Peanuts are banned at our house, so I will substitute with almonds . . . thanks to Caryn Ogle for sharing!

Crust:

1 C graham cracker crumbs

1 C finely chopped blanched peanuts (I used regular salted peanuts)

1/3 C firmly packed brown sugar

1/3 C butter, melted (use real butter, not butter spreads)

Chocolate Filling:

½ C butter, softened

¾ C powdered sugar

1 egg, at room temperature

½ C semi-sweet chocolate chips, melted

1 tsp vanilla

Peanut Butter Filling:

1 - 8 oz. package cream cheese, softened

1 C smooth peanut butter

1 C granulated sugar

2 T butter, melted

1 C whipping cream

1 ½ tsp vanilla

Chocolate Topping:

1 1/3 C whipping cream

2 ½ C semisweet chocolate chips

Chopped peanuts

To make crust:

Combine graham cracker crumbs, peanuts, brown sugar and butter. Press into Flexipan of choice - I love to use the mini-muffin pan for these kinds of desserts. Chill

To make chocolate filling:

Cream butter and powdered sugar together until light and fluffy. Add egg and combine thoroughly. Add chocolate and vanilla; combine thoroughly. Spread chocolate filling evenly over chilled crust. Chill again.

To make peanut butter filling:

Cream cream cheese, peanut butter, sugar and butter until light and fluffy. Gradually add whipping cream and vanilla, continuing to mix while adding. Pour peanut butter filling over chilled chocolate filling. Chill again, for at least 6 hours or overnight.

To make chocolate topping:

Heat whipping cream to a scalding point, but do not boil. Immediately pour over chocolate chips. Let stand 1 minute. Stir until chocolate is completely melted and mixture is smooth. Pour evenly over chilled peanut butter layer. Chill until topping is firm and until ready to serve. This can be made days in advance and stored in the freezer until you are ready to serve it. Garnish with chopped peanuts.

This is an extremely rich dessert! YUM! You can make this dessert in stages, i.e. one layer each night, or every few hours, allowing it to harden in between layers.

Dark Chocolate Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs (1 package - crushed)
1 Tbsp. Cocoa
1 Tbsp. Sugar
1 cup salted butter, melted

FILLING:
1 1/4 Cups Semi-Sweet Chocolate Chips
4 (8 oz) packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING (Chocolate Ganache):
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips

GARNISH:
1/4 cup shaved chocolate

(Pictured with Raspberry topping above.)

For Crust:
Mix all crust ingredients. Place Flexipan Mold of choice on Perforated Baking Sheet and press crumbs into all corners and evenly on the bottom of the pan. Set aside.

For Filling:
Use Demarle Difference Petite Sauce Pan to melt chocolate chips at a low temp until smooth. Set aside. Blend cream cheese, sugar, and cocoa powder in mixer until smooth. Blend in eggs 1 at a time. Mix in chocolate. Pour filling over crust; smooth top. Bake at 350 until center is set and appears a little dry - approx. 1 hour. Cool 15 minutes on counter. Chill overnight. Peel down the side of the Flexipan to transfer to a serving dish. (no need for a bath!)

For Ganache Topping:
Bring cream to a full boil in our Demarle Difference Petite Sauce Pan (no need to stir) and remove from heat. Pour in chips and pause for three seconds; then Whisk together until it is a smooth sauce. Let cool until warm, but still pourable. Pour and smooth on top of cake. Add garnish.

Bon Appetit!