Chocolate, Chocolate & Chocolate Recipes
I have ALWAYS been a big chocolate lover. Chocolate chip cookies, chocolate bars, chocolate ice cream, and of course – chocolate cake. A chocolate pick-me-up in the afternoon, an ice cream sundae with hot fudge on it for dessert after a long day, even chocolate cake for breakfast once in a blue moon, I mean, why not?
What I’m saying is…I love chocolate. And with summer in full force when has there been a better time to have a chocolate bash with friends? Especially after recently reading the benefits of eating chocolate – from preventing signs of aging with their antioxidants to lowering blood pressure – I started gathering recipes for a fantastic chocolate party with girlfriends. After all, what could be a better way to unwind from the constant pressures of being a mom, caretaker, and worker than chatting with friends over some decadent treats?
Here are some recipes that you can use at your own chocolate bash this summer. Find more on my Pinterest account. And be sure to enter The Balancing Act’s Kraft Baker’s Chocolate giveaway to use for your bash!
Deep Dark Chocolate Cookies
Adapted from Divine Baking
Nonstick vegetable oil spray
9 ounces bittersweet chocolate, divided
3 large egg whites, room temperature
2- 2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Homemade Chocolate Frapp
1 scoop coffee
1 packet instant coffee grounds
1 cup unsweetened chocolate almond milk
1 tablespoon unsweetened cocoa powder
1 cup ice
Pulse in blender until well blended, pour a serve cold.