At a recent family reunion I discovered these luscious Salted Double Dark Chocolate Cookies.  They are rich, crispy on the edges yet soft on the inside, with a hint of sea salt.  Can you see that molten chunk of chocolate there?  It’s the ‘Double’ in this cookie’s name.

Besides how wonderfully delicious these cookies are, they’re super easy to make.  The dough comes together quickly and then can be baked or chilled or frozen.  I rolled the dough into a log and refrigerated it overnight.  However you can freeze the dough in 1-inch balls or in logs, that are sliced and baked according to your needs.  Like two a day for 18 days straight ;)

I actually baked all three dozen yesterday in my office break room so that I could share them at a Cookie Exchange Party last night.  Twelve of us each brought three dozen cookies and left with a beautiful assortment.

Whether you’re a chocolate lover like me and love the idea of having a treat tucked away in the freezer OR you’re looking for a new cookie to add to your holiday baking, these Salted Double Dark Chocolate Cookies are sure to please.

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Salted Double Dark Chocolate Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 3 dozen

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 4 ounces 60%+ bittersweet chocolate finely chopped
• 4 ounces 60%+ bittersweet chocolate roughly chopped (1/4-inch chunks)
• 1/2 cup unsalted butter 1 stick
• 1 1/2 cups sugar
• 2 large eggs beaten
• 1 tsp. vanilla
• 1/2 tsp. large flake sea salt

Instructions

• Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
• In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Reserve.
• In a small bowl, melt 4 ounces finely chopped chocolate with butter. Can either use the double boiler method over hot water or microwave at 50% power in 30 second intervals; stirring after each until melted. Transfer to a large bowl and add the sugar, eggs and vanilla. Using a mixer, beat at medium speed until well combined.
• Reduce speed to low and gradually add in the flour mixture. Slowly stir in roughly chopped chocolate.
• Dough can be rolled into 1-inch balls or formed into logs and sliced. Place 2-inches apart on baking sheets. Sprinkle a pinch of coarse sea salt on top of each cookie.
• Bake for 12 minutes, rotating sheets halfway through – from front to back and top to bottom.
• Allow to cool completely on sheets.

Notes

Use good quality chocolate. I used Ghirardelli 60% Bittersweet Bars.
Dough can be frozen in balls or logs for up to two months. Simply slice and bake desired quantity. If baking from frozen dough add a minute or two to baking time.

Take twelve ladies out of their normal work environment, feed them, serve them wine and chocolate and get ready for the stories to start flowing.  Good times had by all.  Can’t wait for next year girls.

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May 28th is my darling Shelby’s birthday.  Twenty-four years ago today I became a mom.  THE most important job title I will ever hold.

Last year on this day I made her a Chocolate Truffle Torte, with the intention of sharing it with you that evening.  Instead, we soaked in every ounce of our most amazing daughter and this recipe slowly moved into the unpublished archives.

So with the spirit of Throw back Thursday, with a last year flashback, I’ll share the following exchange.  I asked Shelby what her favorite kind of cake was.  I was not prepared for her answer.

First thought….Hemp Seeds….WTH?!!  Totally relieved by her follow up reply…Chocolate something.  Now that’s right up my alley.

Over time, Shelby had identified a slight intolerance for dairy products.  So I did my best to make our Chocolate Truffle Torte as dairy-free as possible.  Looking back, I should have used coconut oil in place of butter.  Don’t get me wrong, this birthday ‘cake’ was phenomenal.  Just like my kid.  But that would have delivered a true dairy-free result.

Minimal ingredients.  Rich bittersweet chocolate.  Heavenly macadamia nut crust.  Oh my!

This was the perfect dessert to celebrate the birth of my most favorite girl on the planet.  This gorgeous no-fuss recipe, intense in flavor, decorated by hand, and delivered with love IS Shelby.

As a side note.  During the two-hour delay between her first request for Vegan Hemp Seed Carrot Cake and revealing her mom-like chocoholic genes….I bought hemp seeds.  So for Christmas last year, I made her Carrot Cake Energy Bites (with hemp seeds).  She loved them.

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Chocolate Truffle Torte {with Macadamia Crust}

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 16 ounces bittersweet chocolate chopped
• 1 cup almond milk
• 1 Tbl. butter
• 2 cups macadamia nuts
• 2 Tbl. sugar
• 2 Tbl. melted butter

Instructions

• Place macadamia nuts in a food processor and pulse until finely chopped. Combine with sugar and melted butter. Press firmly into a shallow torte pan.
• Bring almond milk to a near boil. Pour over chopped chocolate. Add in 1 Tbl. butter and stir until smooth and creamy. Pour into prepared crust.
• Chill at least two hours.

The post Chocolate Truffle Torte {with Macadamia Crust} appeared first on Lemony Thyme.

It was time for another Adventure in Chocolate.  I started something kind of fun.  Every other week or so I will choose one of my work-mates to select a recipe, that I then recreate, picture, post about, and deliver to them to Share the Love.  This time up I chose Allan and he chose Chocolate Rum Balls.

I chose Allan, because a couple of weeks ago when I started this new ritual and was in need of recipe inspiration, I turned to the only person I know that might have a greater chocolate addiction than I do.  I said, “Wendy, I need you to deliver me a recipe for something decadent and chocolate.  I’ll make it, pictured it, post about it, then deliver it to you to devour.”  You may remember our fabulous Chocolate Truffle Cheesecake with Chocolate Ganache.  We have Wendy to thank for that lovely recipe.

Well it seems in all of her excitement, while Wendy did share the love with some in the office….she never made it around to Allan before whisking off with the remaining half a cheesecake and heading for home.  It was only fair to offer him a means of retaliation, in the nicest way of course.

His choice of Chocolate Rum Balls was outstanding.  And this super simple recipe from Food Network was a bonus.

Chopped semisweet and bittersweet chocolate are melted over simmering water.

Cubed butter is then stirred in until nice and creamy.

Next, the confectioners sugar and rum are stirred into the chocolate mixture until a dough is formed.

Notice the texture in the picture above.  The chocolate dough is pliable, easy to roll into 1-inch balls for dipping in chocolate sprinkles.  DO NOT REFRIGERATE MIXTURE.  If you don’t have time to roll the balls now or if you were to say run out of chocolate sprinkles (hmm mmm) before finishing the rolling and coating step, just simply seal the chocolate mixture in an airtight container until ready to roll.

One small container of chocolate sprinkles will coat approximately 15 1-inch balls.  I will buy the big tub next time :) since the recipe will easily make 50 delicious Chocolate Rum Balls.  Thank Allan for a stellar choice.

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Chocolate Rum Balls {Share the Love}

Author Food Network

Ingredients

• 4 oz. semisweet chocolate cut into small pieces
• 4 oz. bittersweet chocolate cut into small pieces
• 1 stick butter cut into small pieces
• 4 cups powdered confectioners sugar
• 3 Tbl. dark rum I used Bacardi Gold
• Chocolate sprinkles for rolling (Lg. tub)

Instructions

• In a medium metal bowl, combine both types of chocolate and melt over a pot of simmering water. Whisk in the butter pieces. Whisk in the sugar and rum.
• Put sprinkles in a shallow bowl. Roll the chocolate mixture into small balls, about 1-inch in diameter. Roll them in sprinkles until they are fully coated. Store them in an airtight container.

If you loved these Chocolate Rum Balls you might also enjoy Vanilla Rum Balls.

Vanilla Rum Balls

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After a week of sharing and reminiscing about New England, I give you my most favorite dessert, inspired by the Monadnock Inn’s secret Chocolate Mousse recipe.  As I recall, several years ago, their recipe earned Gourmet magazine’s Best Chocolate Mousse award.

My mousse recipe combines rich bittersweet chocolate beaten with egg yolks, egg whites peaked to perfection, and freshly whipped cream.  Each ingredient is carefully thought out and incorporated on cue.

What I remember most about this amazing mousse was that when you were about to take your last bite, feeling a bit sad at the thought of it, you discovered a little surprise in the very bottom of the dish.  Hidden there was a crystallized sweet hint of orange syrup underneath the heavenly mousse.  I call it, Grand Marnier Crystallized Sugar.

While attempting to recreate this masterful dessert, I spent a good bit of time focused on the Grand Marnier Crystallized Sugar.  I think I nailed it.  I’m not at all pretending that my version is anywhere near as good the inspiration, however still claiming it to be pretty amazing Chocolate Mousse. 

* This is a sinfully sophisticated dessert that contains alcohol and is best suited for adults.

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Chocolate Mousse {Adventures in Chocolate}

When you’re about to take your last bite, feeling a bit sad at the thought of it, you’ll discover a little surprise in the very bottom of the dish.

Course Dessert

Servings 4

Author Libby with Lemony Thyme, Inspired by the Monadnock Inn

Ingredients

For the mousse…

• 6 oz. bittersweet chocolate squares
• 2 egg yolks
• 2 Tbl. Grand Marnier
• 2 cups whipping cream
• 2 Tbl. sugar
• 1 tsp. vanilla
• 2 egg whites

For the Grand Marnier crystallized sugar

• 4 Tbl. sugar
• 1 Tbl. water
• 2 Tbl. Grand Marnier
• 1 tsp. orange zest

Instructions

For the mousse…

• Melt chocolate in stainless steel bowl over hot water bath or top of double boiler. Add egg yolks and beat for 3 minutes. Remove from heat and add Grand Marnier. Allow mixture to cool.
• Whip cream with sugar and vanilla until peaks are formed. Refrigerate cream for 10 minutes.
• Meanwhile, beat egg whites until they form peaks.
• Mix 2/3 of the chilled cream into the chocolate mixture, reserving the rest for garnish. Fold in egg whites. Chill mousse for 4-6 hours.

For the Grand Marnier crystallized sugar…

• In a small sauce pan over low heat, mix 4 Tbl. sugar with 1 Tbl. water. Once combined increase heat to medium-high and bring to a boil. Stir mixture with a wooden spoon which will cause the sugar to crystallize.
• Remove from heat, pour onto parchment paper and allow to cool, 2-3 hours.
• Break crystallized sugar into small pieces, using fork to ‘mash’ into finer pieces. Soak in 2 Tbl. Grand Marnier.

To serve…

• Divide crystallized sugar evenly between 4 dessert dishes. Fill dishes with chocolate mousse. Top with dollop of whip cream, a sprinkle of orange zest, and a fine grate of bittersweet chocolate.

Notes

* This is a sinfully sophisticated dessert that contains alcohol and is best suited for adults.

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