Chocolate Meringue, Suspiro de Chocolate

Since I have dedicated this month to share many chocolaty recipes, I couldn't leave out this Chocolate Meringue, also known here as, suspiro, the frosting of choice for many. This is one of my favorite fillings and frosting for cakes and I am sure you will enjoy it as much as my family and friends do.

Buttercream was my favorite frosting before, but now meringue is. If you learn to prepare it well, I mean, to the right point of consistency and sweetness, it is delicious. The bonus, is that it is more light than buttercream: sugar and fat vs meringue: sugar and water. I urge you to try it, and hope you like it, and may it become one of your favorite recipes to use on  cakes and desserts.

Chocolate Meringue 

 
Ingredients:
½ cup semi-sweet chocolate chips
3 egg whites
¼ cup granulated sugar 
¼ teaspoon cream of tartar

For the syrup: 1 cup granulated sugar  and ¼ cup water

Preparation:
1. Melt the chocolate in a double boiler and set aside.
2. In a saucepan boil 1 cup sugar and ¼ cup water until a thick syrup consistency is achieved, like Karo corn syrup.
3. When the syrup begins to take consistency, you start to beat the egg whites with cream of tartar and adding ¼ cup of sugar in the form of drizzle. Beat until the whites reach the soft peak form. While still beating at high speed, add the syrup in a thin jet and steadily until it is finished. Let beat until the bowl feels cold and meringue there quite a bit of brightness.  
4. Mix ⅓ of the meringue, with melted chocolate by folding, then mix with the rest of the meringue and beat for a few seconds until a uniform mixture is achieved.

Yield: Enough to cover a half-pound cake (7 "diameter).

Note: 
a). This meringue can not be done in advance, it should be done at the time of use.
b). You can buy cream of tartar at baker's specialty stores and supermarkets. In places where it is hard to find, you can buy it at pharmacies, I have also bought some there.  I use the McCormick brand. Cream of tartar helps add body to the meringue, but is not essential. 
c) Because of the fat in chocolate the meringue may be a little flat, I do not recommend this frosting for borders and define decorations.
d) It is excellent to use as a cake filling and may I say DELICIOUS, kind of like a creamy chocolate icecream.

For this recipe I used Ghirardelli semi- sweet chocolate chips. 

Receta en español: AQUÍ

Thanks YOU for visiting, and enjoy this chocolate suspiro frosting!

Live in harmony with one another. Do not be proud, but be willing to associate with people of low position. Do not be conceited. - Romans 12:16

Chocolate Chip Decorated Cookies for My Cookie

Do you like chocolate chips cookies? Do you love decorating cookies? Than this is a recipe for you!

Last December as I was rolling out gingerbread dough, my oldest daughter, nicknamed COOKIE, I'm pretty sure you'll guess why, said "if only it was rolled chocolate chip cookie dough." I said "that will be a great idea". With that in mind, I had to place it in my to do list and planned it for February.

If you already have a favorite sugar cookie recipe, you can add 1½ cup of mini-chips and follow the steps like usual. I made a few modifications to my sugar cookie recipe and here it is, a rolled chocolate chip cookie dough for you to bake and decorate at home. I made a few changes to my cookies dough and they are marked with an *.

Chocolate Mini-Chip Cookies

 
Ingredients:
1 cup of butter or margarine (8 oz = 205 g)
¼ cup granulated sugar *
½ cup brown sugar * 
1 egg yolk * 
1 ½ teaspoons of  vanilla extract
3 ½ cups of  flour
½ teaspoon of salt
1 ½ cup of semi -sweet mini-chocolate chips *

Instructions: 
1. Cream butter and sugar until pale yellow and creamy (about 3 minutes). Add vanilla and egg yolk, beat until mixed.

2.Sift flour and salt together, and  to the butter mixture one cup at a time until fully incorporated (you may not need all the flour). Fold in the mini-chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 1 hour. 

3. After the hour, remove the dough from the refrigerator and divide into 4 equal portions. Roll each portion of dough to ⅛ - ¼ inch (¼ - ½ cm) thick between 2 sheets of plastic wrap or parchment paper. Place back into the fridge for at least two hours.

4. Preheat oven to 350 º F (175 ° C). Working with one portion of dough at a time (keeping remaining dough refrigerated), cut the dough with sharp cookie cutters, and place on baking trays. Repeat with remaining dough. Bake for 8-10 minutes. Cool completely on wire rack before decorating.

Yields: 25 +, 2 ½ inch cookies. Why the +, well some little hands managed to reach a few before I had a chance to count them.

Note: 
a) I have used regular sized chips and they worked well, although the mini-chips make it easier to roll out.
b) These cookies come out super delicious and you won't be able to stop eating or baking them. I will not take responsibility for that, lol.
c) If you would like an icing recipe you could find it, HERE.

Enjoy!

Receta en español: AQUÍ

Love must be sincere. Hate what is evil; cling to what is good.- Romans 12:9

Chocolate Eggnog (Ponche de Chocolate)

Indulge in the perfect holiday treat with our delightful chocolate eggnog, ideal for any festive occasion. Whether you're celebrating Valentine's Day or simply craving a rich chocolatey beverage, this recipe is a must-try for chocolate enthusiasts year-round.

Receta de Ponche de Chocolate en español.

Note: For those who prefer the classic vanilla eggnog, just omit the cocoa powder from the recipe.

Chocolate Eggnog

Ingredients:
4 cups milk
⅓ cup of chocolate powder
1 anise star
1 cinnamon stick
2 cloves
pinch of nutmeg
1½ teaspoon vanilla
1 ½ cups of Rum
8 egg yolks
2 tablespoons of sugar
1 can of condensed milk (1 ½ cup = 405 g)
1 can of evaporated milk (11 oz.)
¼ - ½ cup of sugar 

 

Preparation:

1. Bring to a slight boil the milk and chocolate, then mix in the anise, cinnamon, cloves, nutmeg, and one cup of rum minus 1 tablespoon. Reserve the tablespoon of rum for egg yolks. Let simmer until the spices release their aroma and the rum evaporates. Remove from heat, let stand covered for an hour, and then strain to eliminate the spices. Combined with condensed milk and evaporated milk. Add ¼ cup of sugar a little until the desired sweetness is achieved. Bring to medium heat, stirring constantly with a wooden spoon.

2. Meanwhile, beat egg yolks with 2 tablespoons of sugar, and vanilla until it's pale yellow and has doubled in volume. Add the reserved tablespoon of rum, beat for one more minute, and set aside.

3. When the milk mixture reaches a high temperature, but not a boil. Temper the yolks by taking a bit of hot milk and pouring it in a stream into the yolks while beating. Then slowly add the yolks to the milk mixture while beating rapidly with a whisk until combined. Continue stirring until it thickens and remove from heat.

4. Cool before pouring into properly sterilized bottles and keep in the refrigerator. Serve cold.

Note:
a) When cooled it thickens even more.
b) If you like, you can use more condensed milk and omit the sugar.

Yield: About 7 cups. Fills two medium size bottles.

If you enjoyed this recipe, you would love the recipe for:

Puerto Rican Coquito

Banana Mama

And so we know and rely on the love God has for us. God is love. Whoever lives in love lives in God, and God in them.- 1 John 4:16