Chocolate Archives - Sweet Sundays | A food and needlepoint blog

April 19, 2022 Charlotte Lamontagne

Cookie Dough Footballs

You may not love football, but you will definitely love these chocolate-dipped cookie dough footballs.

Growing up abroad, I never really understood the whole football thing. I watched my first Super Bowl my senior year in college, but that was only because my roommates hosted a viewing party. I made it through about the first quarter before I moved to a different room to watch The Proposal with a couple other football novices. Football < Ryan Reynolds

I’ve come a long way since then. In fact, I’ve watched countless football games and even have Red Zone. Sure I didn’t know what it was until Colin insisted we needed it but now that I have it, I make the most of it.

A few years ago, I attempted to make little chocolate cupcakes look like footballs. They failed miserably but I loved the concept. My icing skills haven’t improved much since then but these are much easier – I promise!

If you’re heading to (or hosting!) a Super Bowl party, make these easy mini footballs and impress everyone. People love cookie dough so why not take the eggless version, dip it in chocolate and decorate it on theme!

Ingredients

8 Tablespoons unsalted butter, softened
¾ Cup (150g) granulated sugar
¼ Cup (50g) brown sugar
¼ Cup applesauce
1 Teaspoon vanilla extract
1 ¾ Cup (218g) flour
½ Teaspoon salt
1/2 Cup mini chocolate chips
12 Ounces of semi sweet chocolate
1 Tube of white decorating icing (I had a 4.2 ounce one on hand but you can definitely get away with a smaller tube)

Recipe

Cream together butter, sugars, applesauce and vanilla extract in a large bowl
In a medium bowl, whisk together flour, baking soda and salt
Set mixer to low and mix the dry ingredients into the wet ingredients
Mix in chocolate chips
Roll 1 tablespoon of dough into a ball and then use clean hands to form into the shape of a football
Refrigerate until the chocolate is ready to dip
While the balls are in the fridge, melt the chocolate over a double boiler
Place the cookie dough footballs one at a time on a fork and dip in the chocolate before placing back on a cooling rack
Once all the footballs are covered in chocolate, return to the fridge until hard, about 30 minutes
Cut the tip of your decorating icing tube and add a small piping tip
Decorate footballs as you see fit
Refrigerate until ready to enjoy

Recipes

March 2, 2022 Charlotte Lamontagne

Cinnamon Chocolate Truffles

Have you heard that Valentine’s Day is around the corner?

For years, it was always just me, Ben and Jerry on February 14th. And then I realized that this Hallmark holiday is the perfect excuse to eat decadent chocolate and pink treats. I won’t bother filling you in on how that that took because I’m embarrassed by all the years I wasted by not maximizing my chocolate intake.

This year, I’m excited to share some of my favorite Valentine’s Day treats, starting with these cinnamon chocolate truffles!

According to Match.com, more than 25% of adults would prefer to eat dinner at home as opposed to going out for Valentine’s Day. I don’t know about your plans but I’m definitely all about making a nice dinner at home. Of course, the best part of Valentine’s Day dinner is dessert.

As far as I’m concerned, there’s nothing quite as decadent as chocolate truffles. I like mine small enough to enjoy in one or two bites – just the right amount of chocolate. Side note – I make them small so I can eat more than one and be guilt-free.

This recipe is flexible in that, cinnamon lovers can be generous in measuring out the ground cinnamon but people who just want a hint of cinnamon can lower it to 1 tablespoon.

Truffle Ingredients

10 Ounces bittersweet chocolate
¾ Cup heavy cream
2 Tablespoons cinnamon

Topping Ingredients

2 Tablespoons cocoa powder
2 Tablespoon granulated sugar
2 Teaspoon cinnamon
Cinnamon Imperials (optional)

Recipe

Place chocolate in a medium bowl and set aside (If it is in bar form, break apart with your hands)
Heat the heavy cream over medium heat on the stove top until it starts to simmer
Pour over chocolate and let sit for 5 minutes
Stir chocolate mixture until completely melted
Once completely smooth, mix in the ground cinnamon
Place in fridge until hard – about 2 hours
Once chocolate has hardened, remove from fridge and using a spoon or clean hands, form into 1 inch balls
In a small bowl, combine topping ingredients
Roll balls in topping and top each with a cinnamon imperial
Refrigerate until ready to enjoy

Recipes

January 5, 2022January 5, 2022 Charlotte Lamontagne

Mary’s Flourless Chocolate Cake

Crowded restaurants, slow service and uncomfortable PDA from the tables on either side of me are not things I enjoy so I’ll do be dinner at home on the 14th. Well, since I’m flying home that afternoon from a weekend trip up north, my dinner will realistically end up being Chinese take out topped off with some version of chocolate for dessert. I’m still finalizing the menu but this cake is definitely on the short list.

I talk a lot about recipes my mother has passed down because that’s the food I enjoyed most during my formative years. It’s only natural then that the flavors my mother cooked for me me have shaped what I like and don’t like about food today.

My mother’s flourless chocolate cake was always a staple for my family. Easy to make, it’s a delectable treat for every occasion ranging from afternoon tea to fancy Valentine’s Day dinner. See what I did there, I made this delicious chocolate dessert from my childhood relevant for next week’s ‘holiday’. You’re welcome.

I can’t say enough good things about this fudgey cake. I like to cover mine with powdered sugar, because why not, but ice cream, fresh whipped cream and berries are also delicious additions.

What are your favorite desserts from your childhood? Do you still make them today?

Ingredients

6 Tablespoons unsalted butter, plus more for pan
8 Ounces semisweet chocolate, finely chopped
6 Large eggs, separated
1/2 Cup (100g) granulated sugar
Confectioners’ sugar, for dusting

Recipe

Preheat the oven to 375 degrees with the rack in the center
Butter the bottom and sides of a 9-inch springform pan. Set aside
Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted, about 2 minutes. Let cool slightly
Whisk in egg yolks
In a large bowl, beat egg whites on high until soft peaks form, about 8 minutes
Gradually add granulated sugar, and continue beating until glossy stiff peaks form, about another 4 minutes.Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites
Pour batter into the prepared pan, and smooth the top with a rubber spatula
Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes
Cool completely on a wire rack; remove sides of pan
Serve at room temperature, dusted with confectioners’ sugar