Cocoa Biscotti (for dunking): Hot Cocoa Comfort by Michael Turback (slightly adapted)

My family loves biscotti frequently eaten with a hot cup of coffee or tea. This is a new one – just meant to dunk in your hot cocoa! Just plain good chocolate flavor!

• 2 cups flour + some for dusting
• 1/2 cup unsweetened cocoa powder (see Note 1)
• 1/2 tsp. espresso powder to boost the chocolate flavor
• 1 tsp. baking soda
• 1/2 tsp. salt
• 6 tbsp. unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp. vanilla extract
• confectioners’ sugar for dusting

Preheat the oven to 350 degrees. Line a  baking sheet with foil or parchment paper. Sift dry ingredients (except sugar) and whisk to combine; set aside.

In a separate bowl beat the butter and sugar until creamy. Add the eggs and vanilla and mix well. Add the flour mixture and combine to make a dough. If the dough is too sticky add a light dusting of flour.

Divide the dough in half; flour your hands and form each ball into logs 1-inch thick on the baking sheet, spacing them at least 2 inches apart. Lightly dust with confectioners’ sugar. They will expand as they bake.

Bake for 30 to 35 minutes (only 23 minutes in my oven so please check early) or until the tops are cracked and slightly firm to the touch.

Remove the baked logs and cool for up to 10 minutes in the pan. Transfer logs to a cutting board and slice with a sharp knife (not serrated) diagonally thin (1/2-inch) or thick (3/4-1-inch). Return to baking pan and bake for 10-12 minutes or until crisped. Remove from the oven and cool completely on a wire rack. Using parchment paper layer the biscotti in your airtight container (I used tupperware). Store at room temperature for up to a few weeks or longer? – I don’t recommend freezing.

Note 1: If a recipe uses unsweetened cocoa powder and baking soda, use natural cocoa. Two good choices are Ghiradelli and Hersheys (see picture below). So, for this recipe I am using Ghiradelli natural cocoa.

If a recipe uses unsweetened cocoa powder and baking powder, use Dutch process cocoa.

Recipe by cookingwithauntjuju.com 

Make Ahead Hot Chocolate Balls:

• 2 cups (12 oz.) semisweet chocolate chips (60% cacao)
• 1 cup heavy whipping cream
• 1/4 tsp. salt
• almond or vanilla flavoring (optional) or try some Baileys

Microwave the chocolate, cream and salt in a medium sized bowl, stirring occasionally, until the mixture is smooth. For me  it took 2 minutes and 20 seconds. Refrigerate until firm – I left it in the fridge overnight. When the chocolate is no longer sticky you can form it into balls. Use a little cocoa powder if you need to. Remember to work quickly as your hands are warm and will start to melt the chocolate.

Using 3 tbsp. of the chocolate  mixture form into (10) 2-inch balls. Refrigerate for an hour or so and then wrap each ball in plastic wrap and place in a ziploc bag. They can be refrigerated for 5 days or frozen for up to 2 months.

Recipe by cookingwithauntjuju.com 

What a fun thing to make and all it takes are just a few ingredients! Have you ever seen the reaction of gelatin with water – amazing!

There are lots of recipes for homemade marshmallows, as you can use different colors (add after mixture turns thick) flavorings or cut into shapes. This was an easy version without using a candy thermometer and it worked for me!

Homemade Marshmallows:

• confectioners’s sugar
• 2 envelopes Knox gelatin
• 1 cup cold water
• 2 cups granulated sugar
• 1/4 tsp. salt
• 2 tsp. vanilla extract

Dust the bottom of an 8-inch square pan completely with confectioners’ sugar; set aside.

In a small bowl, soak gelatin in 1/2 cup of the cold water; set aside.

Combine sugar and the second 1/2 of cold water in a large saucepan. Cook over medium heat stirring until dissolved. Add the gelatin mixture and bring to a rolling boil; remove from heat. Pour into a large mixing bowl and let stand until partially cool, add salt and vanilla. I like this method as I am not dealing with hot liquid that can burn.

Beat with an electric mixer on high speed until double in volume, thick and white, 20 minutes plus. Because of the vanilla extract it will first have a brownish tint but will gradually turn white as you beat the mixture. You might want to use a stand mixer if you have one. Pour into prepared pan; set to cool and firm up. I covered it lightly with foil and left it at room temperature overnight.

Cut into squares (size you would like) and roll each sticky marshmallow in confectioner’s sugar to coat. Cover until ready to use to prevent the marshmallows from drying out.

Recipe by cookingwithauntjuju.com 

Cocoa Blocks – King Arthur Flour: (slightly adapted)

• 1/2 cup heavy cream
• 1 (14 oz.) can sweetened condensed milk
• 3 cups (18 oz.) semisweet (60 %) or bittersweet chocolate
• 3/4 cup (4-1/2 oz.) unsweetened baking chocolate (100 %)
• 1/2 tsp. vanilla extract (or any flavoring of your choice) or kick it up with a little five-spice powder
• unsweetened cocoa for dusting
• sticks or spoons (see Note 1)

Line an 8-inch square pan with foil. In this case I think foil is easier to work with than parchment paper.

In a medium saucepan, heat the cream and condensed milk until steaming. Remove from the heat and add the chocolate, press the chocolate down into the milk mixture and  let sit for 10 minutes.

Return the pan to the stove over low heat and whisk until the chocolate is completely melted and the mixture is thick and shiny. Whisk in the flavoring and pour it into the prepared pan. Shake gently to level the top and sprinkle with cocoa and set aside at room temperature overnight, covered,  to set up. KAF suggested it would only take an hour, but after 4 hours it still wasn’t set. So, I left it out overnight. It could also be refrigerated if you are in a hurry, just like fudge.

Run a knife around the edge of the pan and lift out; place on a cutting board.

Dip a sharp knife in hot water and wipe dry; slice the block into the size cubes you would like, heating the knife each time. Place a wooden stick or spoon into each block. Roll in more cocoa if desired. Place in mini muffin papers, then wrap in plastic wrap or small gift bags and store in the refrigerator.

Note 1: I wanted to use real teaspoons for these blocks but I needed to use deeper blocks to do that. I saw these on the Food52 site and ordered some. There is one on the right in the pictures below. Give as a gift and include a nice mug, some homemade marshmallows and a few toppings.

Recipe by cookingwithauntjuju.com 

Another good snack to eat while enjoying a warm cup of hot cocoa…

Chocolate Covered Pretzels:

• pretzel sticks
• dark, white or colored melting wafers (like red)
• heart pretzel mold

Melt some wafers in a small bowl at 30-50 second intervals until they are mostly melted in your microwave; stir to make the mixture smooth. You do not want to overheat the chocolate. With a spoon pour a layer of chocolate in each mold, lay a pretzel stick down, cover with more chocolate and refrigerate until firm.

Recipe by cookingwithauntjuju.com 

We all know how to make fresh whipped cream (please don’t buy the pressurized whipping cream in a can) but this recipe is a little different. You just need to plan ahead…

Frozen Whipped Cream:

• 1-1/2 cups cold heavy whipping cream
• 1-1/2 tbsp. sugar
• optional: 2 tbsp. Baileys or your favorite liqueur (or substitute vanilla extract)
• 2-1/4-inch heart

Line a small tray with parchment paper. I used an 8-1/2 x 5-1/2-inch baking pan and an inch thick.

In a large bowl, whisk together the cream, sugar and Bailey’s (or vanilla extract) until the cream reaches soft peaks.

Spread the whipping cream onto the tray and carefully even out the top. Tap the tray on the counter as well. Freeze overnight or until solid. After 2 hours I could cut out the heart shapes.

Using your cookie cutters, press firmly into the frozen whipping cream and lift straight up. You do have to cut around the heart shape and refreeze it to keep its shape. A little bit of work but adds a nice touch.Keep on the tray and store in the freezer until ready to use.

Toppings for the whipped cream: sprinkles, candy hearts in different sizes, salted caramel crumbles, chocolate curls, colored sugar, edible glitter, jimmies, different flavored sauces (chocolate, white chocolate and caramel) flavored chips such as caramel or chocolate, toffee bits and any other topping you might want to include.

Stirrers: Wooden sticks  or spoons and for a special presentation stainless steel teaspoons! Other possibilities are cinnamon sticks and if made around the holidays use peppermint sticks.

Recipe by cookingwithauntjuju.com