Chocolate Caliente Cookies Recipes

PEANUT MERINGUES WITH HOT CHOCOLATE: CACAHUETES MERENGUES CON CHOCOLATE CALIENTE

Steps:

• Meringues: Preheat oven to 225 degrees F.
• In a standing mixer fitted with a whisk attachment, whip egg whites, cream of tartar, and granulated sugar to soft peaks at high speed. Add the powdered sugar and flour, a third at a time. Whip on high speed to stiff peaks. Fold in the peanuts.
• Place batter in a piping bag, and pipe meringues into 2-inch long tubes onto a parchment paper lined sheet tray. Bake for 2 hours.
• Hot Chocolate: Chocolate Caliente: Preheat oven to 325 degrees F.
• Over a steam bath, melt the chocolate and the butter, stirring with a rubber spatula.
• In an electric mixer cream the sugar and eggs and combine them with the melted chocolate. Add the cocoa and the vanilla extract. Mix until smooth and pudding-like.
• Butter a mini muffin pan. Pour batter into muffin tin, filling the wells almost to the rim. Bake until center is set, about 25 minutes. Let puddings cool in the muffin pan and then turn out.
• Place chocolate in a shallow bowl, heat for 45 seconds in a microwave, and serve with a dollop of whipped cream and a meringue.

CHOCOLATE CALIENTE COOKIES

Steps:

• MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
• COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
• PREHEAT oven to 350°F. Line baking sheets with foil.
• SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
• BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
• TIP:
• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.

CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE TOO

Steps:

• Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
• Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
• Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
• Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.