Deep Chocolate Scooters Recipes

SCOOTER BARS

Steps:

• Crust:
• Preheat the oven to 400 degrees F.
• In the bowl of a food processor, add the flours, sugar and salt and pulse to combine. Drop in the cold butter and pulse until a coarse crumb texture forms. Add the vanilla and honey. Continue pulsing until the dough just comes together.
• Press the dough into a 4 by 14-inch fluted tart pan or a 9-inch pie plate. Cover the crust with parchment paper or aluminum foil and weigh it down with either rice or pastry weights. Bake until lightly browned, about 15 minutes. If the crust is still pale in color, remove the parchment paper and pie weights and bake until lightly browned, about 5 minutes more. Let the pastry cool completely.
• Filling:
• Melt the marshmallows in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat when the marshmallows are thoroughly melted and smooth.
• In a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. With the mixer running, pour in the melted marshmallows and whip until the ingredients are completely combined, smooth and slightly cooled. Spread the filling into the cooled crust. Refrigerate until the filling is completely set, about 30 minutes.
• Glaze:
• Heat the cream in a small pot over medium heat until hot. In a medium bowl, combine the chocolate with the butter. Pour in the hot cream and mix to melt the chocolate and incorporate the ingredients completely. Pour the glaze over the top of the marshmallow filling and spread it in an even layer so the filling is entirely covered. Return it to the refrigerator until the glaze sets up. Slice and serve.

DEEP CHOCOLATE PUDDING

Steps:

• Place sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste. Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well. Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added.
• Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil, then remove the pot from the heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth. Rinse out the pot used to scald the milk and the cream, but don't dry it: this will help prevent the pudding from scorching on the bottom. Pour the custard into the clean pot and add the vanilla.
• Have ready a clean mesh sieve over a medium sized bowl. Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes. It should approach but never quite reach, a boil and be about the consistency of mayonnaise when it's done. This custard behaves strangely, you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky: never mind! Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula.
• Add the finely chopped or grated chocolate in 2 additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight. If you like the pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering. The pudding can be made up to 2 days ahead of time.
• Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert.

DEEP CHOCOLATE CAKE WITH DOUBLE-MALT TOPPING

Steps:

• Preheat oven to 350*.
• Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
• In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
• In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
• Add sugar; beat until combined.
• Add eggs, one at a time, beating for 20 sec after each.
• Beat in chocolate and vanilla.
• Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
• Divide batter into prepared pans; spread evenly.
• Bake for 17-20 min or until toothpick comes out clean.
• Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
• Frosting:.
• In saucepan over med-high heat bring cream just to boiling.
• Stir malt powder.
• Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.
• Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
• Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
• Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).
• Assembly:.
• Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.

SCOTCHEROOS

Steps:

• Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.
• In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.
• Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.
• Immediately stir in the peanut butter, vanilla and 1/2 teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.
• In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.
• Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.