Here are a few recipes for chocolate lovers.
These were all fun to make, and although I served the turnovers for breakfast, they would also be delicious for a sweet snack or dessert (especially with ice cream or whipped cream). For the meringue kisses, I would recommend eliminating the minichips, or sprinkling them on top - if you plan to use a piping bag. It gives more of a "kiss" appearance, but the chocolate clogged up the nozzle, and made it very difficult to squeeze the batter out.
DOUBLE CHOCOLATE MOCHA MERINGUE KISSES
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons cocoa
1 tablespoon instant espresso powder
3 tablespoons chocolate minichips
Heat oven to 300F.
Line a baking sheet with parchment paper.
Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa and espresso powder over egg white mixture, fold in. Fold in mini chips.
Drop batter by level tablespoons onto prepared pan, alternately fill a pastry bag with batter and pipe a small amount onto pan. Bake 25 to 30 minutes, or until crisp.
Cool on pan on wire rack.
Recipe adapted from Relish, February 2011
CHOCOLATE HEART TURNOVERS
2 cups of semi-sweet chocolate chips
1 teaspoon of ground cinnamon
1 package of puff pastry, thawed
1 egg, beaten with 2 teaspoons of water
1 1/2 teaspoons shortening
Heat oven to 400F.
Combine 1 1/2 cups of chocolate chips and cinnamon in a small bowl, set aside.
Unfold one pastry sheet, roll on lightly floured surface to form a 12 inch square. Cut out shapes with a heart shaped cookie cutter.
Place 1 tablespoon of chocolate mixture onto the center of each of half of the hearts. Lightly brush egg mixture onto edges of each heart, top with a second heart and seal edges.
Transfer to an ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chocolate mixture. Lightly brush tops of turnovers with egg mixture. Bake 15 minutes, or until light golden brown. Remove from baking sheet to wire rack. Place remaining 1/2 cup chips and shortening in small microwave safe bowl. Microwave 1 minute, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover.
Recipe adapted from The Morning News, 2002
BROWNIE RASPBERRY HEARTS
1 cup semi-sweet chocolate chips
1/4 cup butter
2 cups baking mix
1 14 ounce can of sweetened condensed milk
1 teaspoon vanilla extract
1 cup chocolate chips
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners sugar
1/2 cup red raspberry preserves
Heat oven to 350F.
In a small saucepan, over low heat, melt chips with butter.
In a large mixer bowl, combine melted chips, baking mix, condensed milk, egg and vanilla, mix well. Stir in chocolate chips. Turn into a well-greased 13 by 9 baking pan.
Bake 30 minutes, or until center is set. Cool thoroughly. In a small mixer bowl, beat cream cheese, sugar and preserves. Spread over brownies. Chill, cut into heart shapes with a cookie cutter.
Recipe adapted from Splurge For Her, February/March 2004