Chocolate Hummus

 

Ever since I stumbled upon this recipe, chocolate hummus has become an indulgent nutrient dense spread; I delightfully savour slathering on my toast in the mornings. Feel free to tweak the ingredients, according to your taste and by using whichever nut butter you prefer. As a snack, I highly recommend serving it with pretzels, as the crisp saltiness balances the velvety cocoa sweetness.     

Chocolate Hummus 

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1 x 398ml (15 oz) can of chickpeas

1/3 cup peanut butter or any nut butter or tahini 

1/4 cup cocoa powder

1/4 cup maple syrup

1/8 teaspoon salt

2 teaspoons vanilla extract 

extra cocoa powder for sprinkling 

peanuts, for garnish

Drain chickpeas from the can and reserve the chickpea liquid (aquafaba) in a bowl.

Place all ingredients along with 2 tablespoons of the reserved chickpea liquid in a food processor or blender. Blend until smooth. If the mixture is too thick, add a bit more of the reserved chickpea liquid, a tablespoon at a time. Give it a taste and add more sweetener, if needed. 

May be serve with pretzels, fruit and nut crackers, dried fruit and thin slices of bread or whatever you wish. Sprinkle lightly with extra cocoa powder and top with nuts before serving. Keep refrigerated in an airtight container until ready to serve. 

Double Chocolate Brownies

These decadent fudgey brownies are simply fabulous. Easy to whip up and share on a cold wintery day. Perfect for the chocolate lover in your life!   

Fudgey Brownies

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1 1/3 cups (325ml)unbleached all purpose flour

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

1 cup (250ml) butter

1 cup (250ml) cocoa powder

2 cups (500ml) caster sugar

4 eggs

1 1/2 (7ml) teaspoons vanilla

1 cup (250ml) white chocolate chips or dark chocolate chips 

Preheat oven to 350ºF (180ºC). Grease a 13x9x2 inch baking tin and line the bottom with baking parchment paper. Set aside.

In a medium bowl, combine together the flour, baking powder and salt.

In a large saucepan, over low medium heat, melt the butter. Once melted remove from heat and stir the cocoa powder into the melt butter. Blend in the sugar, eggs and the vanilla.

Blend in the flour mixture and the white chocolate chips until combined. Pour batter into the prepared baking tin. Bake in the preheated oven 30 to 35 minutes or until done. Cool before cutting.

   

Hope everyone is warm and taking in a little of the sunshine when possible. - JD 

Double Chocolate Walnut Waffles

Sometimes long weekends are made for brunches where chocolate waffles grace the table. These are quite filling and will satisfy any chocolate lover for breakfast, brunch or dessert. They are reminiscent of brownies and are especially good topped with whip cream and a drizzle of pure maple syrup. 

Double Chocolate Walnut Waffles

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makes 5 full waffles (approximately 20 wedges)

2 cups (500ml) unbleached all purpose flour

1/2 cup (125ml) granulated sugar

2/3 cup (150ml) unsweetened cocoa powder

2 tablespoons ground flax seed

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground cinnamon

1/2 cup (125ml) finely chopped walnuts

2 cups (500ml) milk

2 large eggs, gently beaten

1/4 cup (5ml) (1/2 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

approximately 1/2 cup dark chocolate chips

Combine all the dry ingredients, including the walnuts in a large mixing bowl. Stir with a whisk to blend. Make a well in the centre of the now blended dry ingredients; then add the milk, beaten eggs, melted butter, and vanilla into the well. Whisk until nicely blended and smooth. Let the batter rest for about 5 minutes before using.

Meanwhile preheat a waffle maker to a desired setting.

Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread evenly with a heat proof utensil. Sprinkle a few chocolate chips over the batter and close the lid of the waffle maker. When the waffle maker makes a sound, like a beep (letting you know the waffle is cooked), the waffle is ready. Open the cover and carefully remove the baked waffle. Repeat with remaining batter. Serve while warm.  

Hope everyone had a nice long weekend, we did! - JD 

Chocolate Walnut Fudge Cake

My daughter decided that a Chocolate Walnut Fudge Cake was the perfect Springtime recipe and a great way to have more chocolate. The cake itself is moist and... of course, chocolatey! I suppose that you do not have to icing this cake however my daughter was feeling rather decadent and wanted a double chocolate taste and the chopped walnuts on top gave us a peek as to what was inside. I supervised mostly and if need be her brother was there to lend a helping hand. 

Chocolate Walnut Fudge Cake 

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1 1/4 cups all purpose flour

1 cup caster sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons vegetable oil

1 cup of milk

1/2 teaspoon vanilla

1 egg

3 sq. unsweetened chocolate (3 oz), melted 

2/3 cup chopped walnuts

Heat oven to 350ºF.

Grease and flour a square baking pan (9"x9"x2ish") and place a piece of parchment paper on the bottom. 

Sift the flour into a large bowl and then add the sugar, baking powder, soda, and salt. Use a whisk to combine together.  Add the oil, milk and vanilla. Beat with a hand held mixer for about 2 minutes on medium speed. Scraping down the sides and the bottom of the bowl constantly. Add the eggs and the melted chocolate. Beat for 2 more minutes; scraping the bowl frequently. Stir the walnuts into the batter; then pour into the prepared pan and bake for 35 to 40 minutes. Cool completely before icing.

Easy Chocolate Icing

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1/2 cup butter, softened

1 1/2 to 2 cups icing sugar

1/4 cup good quality cocoa powder

1 to 2 tablespoons milk or low fat buttermilk

1 teaspoon vanilla

Using a hand held mixer, beat the butter until fluffy. Add the icing sugar, cocoa powder, milk, and vanilla and beat until fluffy. Adjust with more milk if necessary.