Decadently Delicious Chocolate Dippers

prep: 10 minutes
cook: 10 minutes

you’ll need…

2 cups (16 ounces) chopped chocolate (semi-sweet, milk or dark)
fresh and dried fruit, candy, cookies, pretzels or nuts

on top of the stove:
Line a sheet pan with parchment paper.
Place the chocolate into a heatproof glass or metal medium-size mixing bowl.
Fill a medium saucepan half full with water and bring to a simmer over medium heat. Remove from heat.
Place the bowl of chocolate over the water to melt.
 Stir until completely melted and smooth.
Remove the bowl from the saucepan and place on a cutting board or trivet.
 Dip the fruit, candy, cookies, pretzels or nuts into the chocolate and place on the lined sheet pan. Refrigerate for 15 minutes or until set.

in the microwave:
Place the chocolate in a microwave-safe container.
Heat on medium power (50%) for 1-minute. Stir chocolate.
Continue heating on medium power (50%) for 1-minute intervals, stirring afterwards each time.
Repeat as directed until completely melted and smooth.
 Dip the fruit, candy, cookies, pretzels or nuts into the chocolate. Place on the sheet pan. Refrigerate for 15 minutes or until set.

cooking know-how:
 Make sure your bowl is completely free of moisture before beginning… and don’t let water as it boils get in the melting chocolate.

6-Ingredient Strawberry Flan

prep: 20 minutes
bake: 45 minutes
resting time: 4 hours (or more)
serves: 6

you’ll need…
1¼ cups sugar
¼ cup water
1 can (14 ounces) fat-free sweetened condensed skilm milk
1 pint strawberries, with stems removed, divided
8 egg whites or 1-cup liquid egg white substitute
1 4-ounce chocolate bar

let’s get to it…
Place six 6-ounce ramekins in a 13x9x2-baking dish; set aside. Heat oven to 350°F. Boil 4-cups of water; set aside.

Heat sugar and water in a small saucepan on medium high heat. Stir gently with a wooden spoon or silicone spatula until sugar dissolves and mixture comes to a boil. Take care not to splash the sides of the saucepan or the sugar will crystalize. Reduce heat to medium and cook without stirring for 5 to 8 minutes or until sugar has turned a golden brown.

Remove from heat immediately and pour caramel evenly into ramekins, rotating each so caramel coats sides and bottom.

Blend half of strawberries in a blender container until smooth (you’ll want about 1-cup pureed strawberries). Add sweetened condensed milk and egg whites or egg substitute. Blend until smooth, about 1 minute.

Pour mixture evenly into ramekins on top of caramel sauce. Pour boiling water into baking dish to come up to half the height of the mold. Cover lightly with foil. Bake for 40 to 45 minute, or until a knife inserted into the center comes out clean and the Strawberry Flan custard is set.

Remove ramekins from water and cool on a rack for 30 minutes. Refrigerate Strawberry Flan at least 4-hours or overnight.

Run a thin knife around the mold edges to loosen.

Hold a plate over the mold; quickly turn over to unmold the Strawberry Flan. Let caramel drip down the sides.

Slice remaining strawberries in half. Cut the top part where you removed the stem into a V; set aside.

Microwave chocolate on a microwaveable plate on high for 15 to 20 seconds. Slowly pull a vegetable peeler over the bottom of chocolate, allowing a thin layer to curl as it is peeled off. For thinner curls, pull peeler over the edge of the chocolate bar. Use toothpicks to move chocolate curls. Garnish each flan with curls and strawberry hearts.

Cook’s Tip: No ramekins? Make it in a 9-inch deep-dish pie plate! Place the pie-plate in a large roasting pan after pouring in the caramel. Add the prepared flan mixture. Increase the baking time to 55 to 60-mminutes.

If some of the caramel remains in the ramekin after unmolding, dip the bottom in very hot water. Pour over flan.

Hot-To-Trot Brownies

prep: 20 minutes
bake: 30 minutes

you’ll need…
½ cup baking cocoa (like Ghirardelli, Scharffen Berger, Hershey’s)
1 teaspoon baking powder
1 teaspoon Xanthan gum
1¼ cups gluten-free flour
1 teaspoon cayenne pepper (more or less to taste)
1 teaspoon cinnamon
½ teaspoon salt
3 eggs
2 cups sugar
¾ cup melted butter
1 tsp vanilla extract

let’s get to it…
Move an oven rack to the middle of the oven. Heat the oven to 350°F. (If you are NOT using the Silpat non-stick baking pan, line a 9-by-9-inch pan with foil, with the ends of foil extending over the sides. Spray foil with cooking spray.)
Mix the cocoa, baking powder, Xanthan gum, gluten-free flour, cayenne pepper, cinnamon and salt together in a medium bowl; set aside.
Beat the eggs, sugar, melted butter and vanilla extract together in a large bowl until just smooth (don’t overbeat!).
Stir in the cocoa mixture and blend until evenly mixed.
Spread mixture evenly in pan.
Bake for 30 minutes or until toothpick inserted in center comes out with fudgy crumbs. If using the Silpat non-stick baking pan, let rest in pan 30-minutes before turning over onto a cutting board. Otherwise cool completely and use foil handles to remove brownies from pan before cutting to serve.

Warm Chocolate Pudding

prep: 15 minutes
cook: about 15 minutes

you’ll need…
2/3 cup brown sugar, packed
¼ cup cocoa powder
6 tablespoons cornstarch
¼ teaspoon salt
4 cups milk, divided
1 teaspoon vanilla
4 egg yolks

let’s get to it…
Whisk the brown sugar, cocoa powder, cornstarch, salt and ½ cup milk in a small bowl; set aside.
Heat remaining 3½ cups milk and vanilla in a medium saucepan over medium heat until simmering.
Pour in cocoa mixture and whisk until thickened, about 5 to 7 minutes. Reduce heat to low and cook 2 minutes longer, stirring often.
Remove pan from heat and let cool for a few minutes before serving.