CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-CASHEW DACQUOISE
Another masterpiece from my father-in-law--chocolate buttercream and cashew buttercream sandwiched between layers of crisp meringue and coated with rich chocolate ganache. Yummy!!!!---and very time consuming. Plan on an entire day devoted to this one.
Provided by JamesDeansGirl
Categories Dessert
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- MERINGUE: Preheat oven to 300*F.
- Line 2 cookie sheets with parchment paper.
- Trace 2 8" circles on one of the sheets, making sure to leave a 1" space between them.
- Trace 1 8" circle in the middle of the other sheet of paper; turn papers over.
- In a small bowl, sift together the cocoa powder and cornstarch; set aside.
- In a large, grease-free bowl, using an electric mixer on low speed, beat the egg whites until they start to foam.
- Add the cream of tartar and salt; gradually increase the speed to medium-high and beat until soft peaks start to form.
- Slowly add the sugar and continue beating 3-5 minutes, or until the whites form glossy, stiff peaks.
- Fold in the cocoa mixture.
- Adhere the parchment paper to the cookie sheets by dabbing a bit of meringue under all 4 corners of the paper.
- Spread the meringue evenly into the 8" circles; bake for 30 minutes.
- Reduce oven to 200*F and bake 1 hour longer, or until the circles are stiff and dry.
- Cool on the cookie sheets on wire racks for 30 minutes.
- Carefully remove the meringues from the paper.
- MAKE THE CHOCOLATE BUTTERCREAM: Melt the chocolate and coffee together in a saucepan over low heat, stirring often, until smooth.
- Remove pan from heat; cool 5-10 minutes, or until tepid.
- In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and sugar together for 5 minutes, or until very light.
- Beat in the egg yolks and melted chocolate; set aside.
- MAKE THE CASHEW BUTTERCREAM: In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and powdered sugar together for about 5 minutes, or until very light.
- Beat in the egg yolks, vanilla, and cashews; set aside.
- ASSEMBLE THE DACQUOISE: Carefully trim any uneven edges from the meringue layers.
- Spoon the chocolate buttercream over one layer of meringue, top with another layer, and spread that with the cashew buttercream.
- Turn the last meringue layer flat-side up and gently press down into the cashew buttercream; spread any remaining buttercreams around the sides to fill up any gaps.
- Chill for 45 minutes, or until firm.
- MAKE THE GANANCHE: Place the chocolate in a medium bowl.
- In a small saucepan, combine the cream and the butter; cook over medium heat until the mixture comes to a gentle boil.
- Remove pan from heat; pour over the chocolate and stir until completely smooth.
- Cover the surface of the ganache with plastic wrap and chill for 20-30 minutes, or until it is spreadable.
- DECORATE THE DACQUOISE: Frost the top and sides of the cake evenly with the ganache; coat the sides with cashews, and top with a few chocolate curls.
- Serve at room temperature.
Nutrition Facts : Calories 1170.2, Fat 94.2, SaturatedFat 53.8, Cholesterol 315.9, Sodium 639.7, Carbohydrate 82.4, Fiber 3.3, Sugar 70.3, Protein 10.5
CHOCOLATE CASHEW PIE
Make and share this Chocolate Cashew Pie recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h10m
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust for one-crust filled pie using 9-inch pie pan.
- Heat oven to 325 F.
- In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
- Reserve 2 tablespoons chocolate chips for topping.
- Stir in remaining chocolate chips and cashew halves.
- Spread evenly in crust-lined pan.
- Bake at 325 F.
- for 45 to 55 minutes or until pie is deep golden brown and filling is set.
- Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
- Cool 2 hours or until completely cooled.
- eanwhile, line cookie sheet with waxed paper.
- In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
- Dip each whole cashew in chocolate.
- Place on lined cookie sheet.
- Refrigerate 15 to 20 minutes or until chocolate is set.
- Garnish pie with whipped cream and chocolate-dipped cashews.
- Store in refrigerator.
- To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.
CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)
I was having a massive chocolate attack last weekend, so I came up with this. I am normally not crazy about raisins in my cookies but I like them when paired with nuts and chocolate. This started as your standard basic chocolate chip cookie recipe, but you wouldn't know it by the end result.
Provided by Vino Girl
Categories Drop Cookies
Time 30m
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
- Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
- Stir in the chocolate chips, nuts, and raisins.
- Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
- Bake for 12-14 minutes (don't overbake or they might be dry).
- Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Nutrition Facts : Calories 163.4, Fat 8, SaturatedFat 3.5, Cholesterol 21.3, Sodium 101.4, Carbohydrate 22, Fiber 0.7, Sugar 13.6, Protein 1.9
CHOCOLATE-COFFEE DACQUOISE
Meringue cake. Nut-filled meringue with coffee buttercream and chocolate ganache.
Provided by christinewtng
Categories Chocolate Cake
Time 8h30m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
- Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
- Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
- Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
- Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
- Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
- Dissolve instant coffee in hot water.
- Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
- Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
- Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
- Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
- Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 26.9 g, Cholesterol 98.6 mg, Fat 25.9 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 100.3 mg, Sugar 22.4 g
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- To make the dacquoise: Put two oven racks equidistant from the top and bottom of the oven and preheat to 225°F. Trace three 8" circles on two pieces of parchment.
- Place the egg whites, cream of tartar, and salt in the bowl of a stand mixer and beat on medium speed until fine bubbles form. Increase the speed to medium-high and whip until soft peaks form.
- In a small bowl, whisk together the nut flour and cocoa powder. Sprinkle half of the mixture over the egg whipped egg whites and use a spatula to fold into the whites.
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