Dollhouse Blog


'tis the season for eating chocolate

Chocolate begets more chocolate. Once you start, you can't stop. Have you noticed this too? Particularly during the holiday season, there isn't a day that goes by that someone isn't offering you chocolate. It's so festive! Why say no? More chocolate please.

So here's a recipe you'll love, if you're with me so far on this chocolate thing. Chocolate lava cookies with cocoa nibs. Nibs are the crunchy yummy chocolately (and believe it or not, healthy) part of the roasted cocoa bean. Make up a batch of these lava cookies and bring them to work or class. Everyone will love you for it.

Adapted from Divine Baking

1-1/2 c. dark chocolate chips, divided
3 large egg whites, at room temperature
2-1/2 c. powdered sugar, divided
1/2 c. unsweetened cocoa powder
1 tbsp. cornstarch
1/4 tsp. salt

  1. Heat oven to 350F.  Spray a baking sheet with nonstick cooking spray or line with parchment paper.  Melt 1 cup of dark chocolate chips in microwave, stirring after 30 second intervals, until melted and smooth.  Set aside to cool slightly.
  2. Using electric mixer, beat eggs whites in a large bowl until soft peaks form.  Gradually beat in 1-1/4 cup of powdered sugar and continue beating until mixture resembles soft marshmallow creme.
  3. In a medium bowl, whisk together remaining 1-1/4 cup of powdered sugar, cocoa, cornstarch, and salt.  On low speed, beat dry ingredients into meringue.  Add in melted chocolate and remainig 1/2 cup of dark chocolate chips (dough will become extremely stiff).
  4. Place 1/2 cup powdered sugar in a bowl.  Scoop out 1 tablespoon of dough and roll into a ball.  Roll in powdered sugar, coating thickly.  Place on prepared baking sheet about 2 inches apart.
  5. Bake 10 minutes or until  puffed and tops are cracked.  Let cool on baking sheet for about 10 minutes before removing to wire rack.
Yield: 18 cookies


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