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Oct 23, 2017
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Posts Tagged ‘salted caramel’

Baked: Caramel and Chocolate Mousse Cupcakes

Thursday, April 27th, 2017

042717_baked

 

I always do it up big for my husband’s birthday. He loves anything chocolate, so this year, I thought I’d try a sinfully delicious salted caramel and chocolate combo. These cupcakes are hollowed out and filled with two kinds of chocolate mousse and salty caramel, then topped with chocolate-espresso mascarpone frosting that melts in your mouth. They are airy, moist and irresistibly good. Enjoy and happy baking!

 

Salty Caramel and Chocolate Mousse Cupcakes
Adapted from a recipe at Sally’s Baking Addiction
1 dozen

½ cup sugar
⅓ cup canola oil
2 large eggs at room temperature
2 tsp. vanilla extract
¾ cup flour
½ cup buttermilk
½ cup cocoa powder
¾ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
¾ cup Salty Caramel Sauce (recipe follows)
¾ cup Dark Chocolate Mousse (recipe follows)
¾ cup Milk Chocolate Mousse (recipe follows)
Chocolate-Espresso Frosting (recipe follows)

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
• In a large mixing bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the flour, buttermilk, cocoa powder, baking powder, baking soda and salt and whisk until just combined.
• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
• When the cupcakes have cooled, use a knife or a cupcake corer to remove the center, taking care not to go all the way through the cupcake.
• Fill each cupcake with 1 tablespoon Salty Caramel Sauce followed by 1 tablespoon Dark Chocolate Mousse and then 1 tablespoon Milk Chocolate Mousse.
• Generously ice each cupcake with Chocolate-Espresso Frosting.

 

Salty Caramel Sauce
1 cup

½ cup sugar
¼ cup water
½ cup heavy cream at room temperature
2 tsp. vanilla extract

• In a large deep heavy-bottomed saucepot over medium heat, dissolve the sugar into the water, stirring constantly until it turns amber, about 10 to 14 minutes.
• Immediately remove from heat and slowly stir in the cream and vanilla (the mixture will bubble violently), until the caramel is fully incorporated. Pour the caramel into a jar and let cool.

 

Dark Chocolate Mousse
1 cup

1½ cup heavy cream
2/3 cup dark chocolate chips

• Place the chocolate chips in a heatproof bowl.
• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.
• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.
• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

 

Milk Chocolate Mousse
1 cup

1½ cups heavy cream
2/3 cups milk chocolate chips

• Place the chocolate chips in a heatproof bowl.
• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.
• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.
• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

 

Chocolate-Espresso Frosting
Frosts 1 dozen cupcakes

2½ Tbsp. natural unsweetened cocoa powder
1 Tbsp. instant espresso powder
¾ cup chilled heavy whipping cream, divided
½ cup plus 2½ Tbsp. sugar
8 oz. chilled mascarpone

• In a large mixing bowl, combine the cocoa and espresso powders. Set aside.
• In a small saucepot over medium-high heat, bring ¼ cup cream to a boil. Slowly whisk the cream into the cocoa-espresso powder until the mixture is smooth.
• Whisk in the sugar until dissolved, then whisk in the remaining ½ cup cream. Refrigerate at least 2 hours.
• Use an electric beater or mixer on medium speed to whip the mixture until has stiff peaks.
• With the mixer or beater on low speed, gently add the mascarpone and which until the mixture is combined, fluffy and spreadable.

 

Baked: Deep, Dark Chocolate Cookies

Monday, July 30th, 2012



Although my heart will forever belong to the classic chocolate chip cookie, there’s something so sinfully luscious about a deep, dark, chocolatey cookie that makes you crave a tall glass of milk. You can make these cookies two ways: with mint extract or with salted caramel candies and sea salt. I honestly couldn’t figure out which cookie I preferred, so feel free to try them both ways and decide for yourself. Another option would be to roll some bits of York peppermint patties or Andes mints into the center of each cookie. The possibilities are endless, but this is a great chocolate base to work from.

Deep, Dark Chocolate Cookies
Makes approximately 12 large cookies (depending on size)
Adapted by Amrita Rawat from a recipe originally published in Bourke Street Bakery: The Ultimate Baking Companion

8½ oz. dark chocolate
1 cup all-purpose flour
1/3 cup cocoa powder
1½ tsp. baking soda
3½ oz. butter
8 oz. brown sugar
2 eggs, at room temperature
½ tsp. mint extract OR 12 salted caramel candies* or regular caramel candies (optional)
Sea salt for sprinkling (optional)

• Melt the chocolate and stir until smooth. Set aside.
• Sift the flour, cocoa powder and baking soda into a bowl. Set aside.
• Beat the butter and sugar with an electric mixer on high, until combined. Add in the eggs.
• If using mint extract instead of caramel candies and sea salt, add it into the batter.
• Keep the beater on low as you incorporate the flour mixture into the batter.
• Add the chocolate and stir well.
• The dough will be very sticky, so store it in the fridge wrapped in plastic wrap for 30 minutes to 1 hour, or until firm.
• Preheat the oven to 320 degrees.
• Wrap 3 tablespoons of dough around a caramel (if using), forming a ball with the candy inside. Repeat until the dough is finished (You should have about 12 balls.). You may have to put the dough back in the fridge if it gets too sticky.
• On a baking sheet lined with parchment paper, place the balls several inches apart.
• Bake for about 15 to 20 minutes, or until risen and cracked on top.
• After removing the baking sheet from the oven, immediately sprinkle sea salt on top of each cookie (optional).
• Use a flat spatula to remove each cookie from the sheet and let cool on a wire rack. If a cookie is too soft, let it continue to sit on the sheet before attempting to remove.

Let these cookies cool before eating or storing. In an airtight container, they will store for up to 3 days.

* Available at Trader Joe’s


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