The first thing to know about this luscious Cajeta Cream Cheese Brownie Tart is you'll need some specialty ingredients and/or good-quality substitutions.

V.O.E. (Voice of Experience) I did a little of each - purchasing cajeta (goats milk caramel) from a Mexican grocery store but pairing plenty of cinnamon with my favorite Ghirardelli dark chocolate chips, to approximate the flavor of Mexican chocolate.

And we loved the results! Creamy, chocolatey and with just the right amount of cajeta flavor. 

Your most important piece of equipment is a tart pan with a removable bottom. I didn't have one but our older daughter quickly found one for me online. Then, since I stay away from cooking spray, I liberally covered the pan with melted butter instead and it worked great. 

Equipment

Tart pan
Sheet pan
Saucepan
Measuring cup
Measuring spoons
Whisk and/or large mixing spoon 
​Rubber or silicone spatula

Above: Cubed butter waiting for the brownie batter to cook.

Above: Adding flour to the brownie batter. V.O.E. - Although I used a whisk per instructions in the original recipe, I will use a large mixing spoon next time, as I found the batter quite thick for a whisk.
​
V.O.E. - As noted in a previous recipe, I don't own a sifter so funneled the cocoa powder through my sieve, instead. Stirring it down with a spoon helped to speed up the process.

Just like I do in ALL recipes, I also used whole wheat pastry flour in this batter-which has lower gluten content than other flour does but with higher fiber than all-purpose flour. 

Above: After mixing the cajeta cream cheese layer, it poured nicely on top of the brownie layer. 

​V.O.E. - Because I found the set aside brownie mixture quite dense, I might thoroughly integrate a teaspoon of olive oil next time, to improve its incorporation into the cajeta cream cheese layer. 

As this year's Thanksgiving holiday approaches, I'm sharing a fast, no-bake, healthy dessert option for the chocoholics in your life. I tried making these Chocolate-Hazelnut Energy Balls yesterday afternoon, as lovely, mid-60s temperatures preceded today's chilliness.

Loved the results of this recipe! V.O.E./Voice of Experience - However, when it came time to add chopped hazelnuts to these tasty treats, I rolled each one in the bowl (see below) rather than sprinkling and then pressing them onto the balls. 

Equipment

Food processor
Sharp knife if you need to pit these dates
Cutting board (V.O.E.)
Sheet pan
​Baking parchment
​Measuring cup
Spoon for chocolate nut butter
Measuring tablespoon
Small bowl for ground hazelnuts (V.O.E.- Grate the nuts you will use for topping before you combine 'batter' ingredients in the food processor. You'll avoid stickiness or the need to clean your machine while making these balls)

I prefer Medjool dates for recipes (including a generations old recipe from my husband's family called Date Pudding). I also prefer to somewhat 'baby' my decades-old food processor so I chopped these pitted dates a bit before pulverizing them with other ingredients. 

Wondering about that cool cutting board logo? It belongs to the city of Wichita, Kansas and this board is one of my all-time favorite press trip perks. 

Above: See the little pile of powder on the left side of the blade? That's the recommended 1 tablespoon of cocoa powder. V.O.E. - As much as I love chocolate flavor, I will likely increase this amount by 1/2 to 1 additional tablespoon so there's plenty of chocolate hitting my tastebuds. 

Above: Yes, I know - this jar says Hazelnut & Almond Butter. That's because, despite checking several stores, I couldn't find the hazelnut-only variety anywhere. But I will definitely find other uses for the considerable leftovers in this jar (including another round of these balls), which has much less sugar-w/organic ingredients-than several other chocolate-nut butters do. 

Once combined and refrigerated for 15 minutes, this flavorful combo is quite easy to shape as balls. V.O.E. - I suspect the large dates I used contributed to the number of balls on my parchment-covered cookie sheet. My yield was about 16. 

Welcome to a Southern classic, Chocolate Pudding Cake. This is definitely a rich, decadent cake - which is why (V.O.E.) I skipped the caramel sauce suggested in the original recipe, in favor of diced strawberries. And, although we liked the overall flavor, hubby and I agreed any added nuts should be much smaller pieces so as not to detract from the chocolate pudding backdrop. I also agree that pre-measuring individual ingredients (except salt, baking powder & vanilla) as seen in the original recipe is a great idea.

Equipment

8-inch baking pan (V.O.E. - I don't use cooking spray so lightly greased my glass pan with melted butter instead)
Measuring cup
Measuring spoons
Large mixing spoon
Whisk
Rubber/silicone spatula

Above: Adding liquid ingredients to dry ingredients to create the bottom batter. 

Above: This recipe incorporates a thick, dense topping atop the initial batter.

Above: Adding salted water as the final layer, which eventually covered the entire topping. V.O.E. - For our palates, there was too much salt in the finished dessert - even before we decided not to add flaky sea salt as a finishing touch. When I make this again, I will reduce the amount of salt in that salt water by at least a third - if not more - to minimize competition with the dark chocolate in this indulgent dessert. 

UPDATE: After tasting DECADES of my baking my husband, Mark, has declared these the 'best ever' brownies.

During previous Chocolate Seasons, I typically posted a new weekly recipe on each Wednesday. But I'm finding I have more time to bake on weekends this year so why not share the results a little sooner? And after all of the emotional/political upheaval in the U.S. last week, the sooner the better. 

Following the amazingly delicious Chocolate Bark from last week, today's recipe for Double Chocolate Skillet Brownies was another homerun. And having a beautifully aged, generations-old iron skillet to use made this much easier. In fact, iron skillets have been so important in our family that I even wrote an essay about one of them years ago. It appeared in The Christian Science Monitor. 

V.O.E. - As always, I made a few small tweaks to the original recipe. I'm not a big fan of mint so instead topped the ice cream with grated bittersweet. I didn't bother to chop the chocolate chips before melting them via the double boiler as I've previously incorporated chips into butter simply by melting them. And I used 3 tablespoons of olive oil rather than 1/2 a stick of butter - reducing the saturated fat slightly.

Equipment
   10-inch iron skillet
   Double boiler
   Large mixing bowl
   Measuring cup
   Whisk
   Rubber spatula
   Measuring spoons
   Food processor for nuts (optional)   

V.O.E. - Those of you who know me and/or this blog, already realize I always opt for dark chocolate in dessert recipes. So my add-in chips were bittersweet rather than milk chocolate. Also, although I did add a generous handful of chopped nuts to the batter, I don't think I would have missed them.

​Above: Pouring the glossy batter into my prepared skillet and then putting it in the oven.

After just under 40 minutes of baking time, these brownies were soft, decadent, ridiculously satisfying, and well worth repeating. 

​

On Sunday afternoon, I 'played' in my kitchen for several hours. First, I made my Rustic Turkey Soup. Next came a delicious iron skillet meal that incorporated ground chorizo, thin-sliced Brussels sprouts and frozen corn (kernels). Then, as fresh cranberries dried in my oven, I made this Chocolate Nut Bark for the first time. 

​Soooo easy and sooo tasty! And perhaps just the right treat to enjoy while anxiously awaiting election results over the next couple of days.

Equipment

Double boiler (mine is a large saucepan with a small stainless steel bowl)
Mixing spoon
Large mixing bowl
​Rubber or silicone spatula
Baking sheet
Foil

Above: Pecan and walnut pieces await the addition of bittersweet chocolate chips as they melt. V.O.E.: I always have walnuts on hand and, fortunately, had plenty of pecan pieces remaining from last week's blog post for Dark Chocolate Pecan Pie. 

Above: It wasn't easy to avoid eating a large sample of this gooey, decadent combo.

Above: Nor was it easy to avoid eating MANY pieces once they solidified in the refrigerator, before I used them for my final photo. But now I don't have to avoid eating them!

V.O.E. - That's unbleached parchment paper between layers of the finished bark pieces. When I first put them in this container I wanted to be sure the two layers wouldn't stick together. Once the individual pieces had fully solidified I removed the parchment paper.​

People often ask me how I find recipes to showcase on this blog. My most consistent source is the Internet. I receive a daily chocolate focused 'roundup' from Google. I subscribe to several other food related newsletters, too. In some years I also scour my cookbooks and recipe file for goodies. Finally, as each New Year begins I start a computer Document file titled Chocolate Blog YEAR, where I list links and other sources for terrific-sounding recipes that I will make during My Chocolate Season.

By now I've forgotten how I initially came upon the recipe for Dark Chocolate Pecan Pie. But I fell in love from the first slice. I used Sally's recipe, with a few small tweaks that reflect personal taste and ingredients in my kitchen.

​A note about the pecans. When I visited the bulk bins at my natural foods store I found both pecan halves and pecan pieces. The halves cost several dollars more per pound so I opted for pieces.

Equipment

9-inch pie pan
(V.O.E. - When it comes to making pie crust I'm pretty lazy, so I typically buy a premade crust. But Sally provides thorough instructions for making your own)
Microwave safe bowl to melt butter
Measuring cup 
Measuring spoons
Large whisk

Above: V.O.E. - Although I simply poured the pecan pieces into the crust and flattened them out a little, I more carefully placed the Ghirardelli chocolate chips to make sure they were spread evenly across the nuts. 

Above: V.O.E. - Sally's original recipe features corn syrup, which I never have on hand. So I did a little research on possible substitutes which turned out to be honey or maple syrup-both of which occupy space in my cupboards. I chose maple syrup and then doubled the amount of cinnamon to make sure its flavor didn't get 'lost' against the maple flavor. I also suggest whisking the eggs separately before adding them to other ingredients. They seem to incorporate better this way. 

Ready for the oven (above). V.O.E. - I baked my pie just under 45 minutes which resulted in a gorgeously browned crust, though your oven may vary. After it initially cooled on a rack, I wish I had put the pie in the refrigerator for awhile before cutting the first slice. Thought I'm not certain​ this would have better solidified the filling, I suspect it. I whipped some fresh cream but, instead of chocolate shavings, I opted for leftover chocolate 'gratings' from last week's recipe!

But OMG, it couldn't have been more delicious!

Yesterday I tried my hand at making Brigadeiro for the first time - 'a great Brazilian dessert similar to bonbons that's extremely scrumptious and delicious (per the original recipe).' Though messy, the incredibly tasty results were well worth the effort. 

Equipment:

Small bowl for sprinkles/granulated sugar/ground chocolate (see below)
Food processor to grind bittersweet chocolate
Medium saucepan
Large mixing spoon
Tablespoon for measuring individual balls
Large plate or tray on which to place the balls​

I also appreciated comments from one previous recipe reader, which did seem to improve my process. For instance, this reader emphasized: Stir constantly-do not stop!  

V.O.E. - I let the ‘dough’ sit for at least 15 minutes after removing it from the heat before rolling, so it wouldn’t be uncomfortable on my hands. I shaped the balls atop my kitchen table, which necessitated a trivet under my still warm saucepan. My dough didn’t become clay-like, so I filled a tablespoon for each ball and minimally rolled it.
​
This recipe reader suggested spraying cooking oil on your hands (or butter/margarine; I used olive oil, but I will try butter the next time as I don’t use spray cooking oil) to facilitate rolling the balls.  

I hope you enjoy this original recipe from my kitchen. These brownies are ultra-moist with pops of deep cherry and bittersweet chocolate flavor. Here's basic info about ingredients and equipment you'll need to create this decadent dessert:

Cherry Fudge Brownies
Makes 2-2 ½ dozen
 
4 squares unsweetened chocolate
1 stick butter + 3 tablespoons olive oil
1 ¼ cups sugar
1 teaspoon vanilla
3 eggs
1 cup whole wheat pastry flour (with a lower gluten content than most flour)
Pinch of salt, optional
1 cup chopped nuts, optional
1 cup bittersweet chocolate chips
1 can cherries packed in water, drained

Equipment: 

Double boiler
Mixing bowl
Measuring cup
Large stirring spoon
Spatula
Measuring spoons
​9 x 13 pan

I decided to create a new version of a staple brownie recipe after I found this can of water packed cherries in the cupboard. If you have never used these before, know they can be tough to find. In fact, I suggest calling stores to learn if they're on a shelf, before you go to make a purchase.

Why did I have water-packed cherries in my pantry? I bought a couple of cans the last time I made a generations-old cherry pie recipe from my husband's family - for which this cherry version is essential.

Welcome to week two of my 2024 chocolate blog. Today I'm sharing a DELICIOUS and decadent Chocolate Mousse Pie. In fact it's so delicious that, after caring for young grandsons through much of Monday, I made an evening meal from a big slice and some good red wine. (don't worry - this isn't a regular thing but boy, did it hit the spot!)

My resulting dessert doesn't look anywhere near as 'refined' as the original and I dirtied plenty of equipment in my kitchen making this recipe. But it will definitely become a staple. Here are my notes:

EQUIPMENT
Springform pan
Food processor
Measuring cup
Measuring spoons
Two large mixing bowls
Small saucepan
Hand mixer
Spatula (I used rubber)

Sieve (V.O.E. - I used this to sprinkle cocoa powder atop the finished pie)

​And room temperature butter works great.

The crust cooled until I combined the semi-sweet chocolate, vanilla, and kosher salt and then added the heated cream (see bowl on left, above). V.O.E. - However, the next time I make this recipe I will be sure the heated cream is hotter and the chocolate pieces are completely melted before adding the beaten heavy cream (bowl on the right, above) - so no crunchy chocolate bits remain.

After six long hours in the refrigerator this pie was ready for its whipped cream topping. V.O.E. - However, I simply placed dollops of whipped cream across the top as I don't own a pastry bag. I also added 3-4 tablespoons of sugar to the whipped cream first and substituted a dusting of unsweetened cocoa powder for chocolate shavings. It was a very tasty compromise. 

Welcome to this year's treasure trove of chocolate recipes. Through the end of the year I'll share delicious treats each week, from multiple sources - with recipe links or full recipes provided.

Each post includes photos depicting ingredients and prep, plus an equipment list. You'll also find 'V.O.E.s' or Voice of Experience notes - tips/thoughts from my personal experience with a specific recipe. 

If we're connected on social media, check out my stories at The Chocolate Professor, too. Through many assignments I have had the pleasure of interviewing passionate chocolate makers from across the U.S. 

Most of all - enjoy!

Here's a LINK for this week's Easiest Chocolate Cake Ever with notes and photos, below. And here's a portion of the original website intro:

…One glance at the recipe for this Swedish chocolate cake, called kladdkaka, and you’ll notice that you probably have all the ingredients you need to make it right now. From bowl to table it is done in about 30 minutes, and the skills you need to make it are minimal…

Equipment

Large saucepan & small stainless steel bowl to melt butter
Measuring cup & spoons
Large mixing spoon
Springform pan
Parchment paper
Whisk or fork to whip eggs

V.O.E. - sieve, for sprinkling powdered sugar on top 

Why this picture of deep golden egg yolks? To encourage everyone to use pasture raised eggs as often as possible. Why this choice? Each pasture-raised hen gets a minimum of 108 square feet of pasture for themselves.

Once chocolate chips and brown sugar are incorporated into the melted butter, it's time to add cocoa powder. V.O.E. - I use Ghirardelli chips and powder for exceptional flavor and because of the company's sustainability efforts.  

When I make a recipe for the first time, I stick quite close to the original. That means I used cardamom for the first time-ever-and used exactly the same amount of salt found in this recipe. V.O.E. - However, next time, I will reduce the salt content to 1/2 or 3/4 teaspoon because we thought it overwhelmed the cardamom flavor. In addition, this salt did not appear to contribute to a rising batter, as the finished cake is short and dense. 

Adding the flour, above. Ready to eat, below. V.O.E. - Per this recipe, I baked the cake for about 16 minutes, when it seemed to reach the right consistency. I might bake it a little longer next time, so that transferring it to a plate is easier. 

Thanks so much for sharing this year's chocolate blog journey with me and all best wishes for a wonderful New Year. In addition, please let me know some of your favorite chocolate recipes and perhaps they will find their way into next year's roundup. Now, on to this week's post:

Quick - raise your hand if you like peanut butter cup candy. So do I, although the darker the chocolate the better. Which is why this Giant Peanut Butter Cup Recipe attracted me for my final 2023 chocolate blog entry.

That said, this is an incredibly rich dessert, even for a chocoholic. And there's no way I would cut only four portions when serving. Instead, I'm thinking a minimum of 10-12 servings.

Perhaps that will make it the perfect size for your New Year gathering (s) ! 

Equipment

Tart pan
Waxed paper (V.O.E.; see below: I used parchment paper.)
Sifter (V.O.E. : I don't own a sifter so substituted a sieve and spoon)
Double boiler, or microwave safe bowl, to melt chocolate
Large mixing bowl
Large measuring cup
Large mixing spoon
Rubber spatula  

This thoroughly decadent dessert has a smooth, dark chocolate surface that is slightly crunchy when cut directly after removing it from the fridge. A good reason to let it reach room temperature before cutting and serving - if you can wait that long!!

Have you ever had a day when you feel a little 'spacey' and distracted, because there is so much going on? That characterized my Wednesday, when I typically aim to share a new post. Hence I took fewer photos than usual during the time when I was pulling together this delicious recipe for Banana Oatmeal Chocolate Chip Cookie Bars. I love the fact these 'Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.'

​V.O.E.: I also appreciate the dense texture and subtle sweetness-although I would likely add a little more banana next time, to increase the moisture level slightly.  As always, my chocolate chips were bittersweet rather than the suggested semisweet chips. I also skewed on the higher end for the amount of cinnamon used.

My ever-dependable hand mixer replaced the suggested standup mixer and paddle attachment. Here is some other Equipment you'll need: 

9 x 9 pan (I used glass)
Foil
Large mixing bowl
Large mixing spoon
Stand or hand mixer
Rubber spatula
Measuring spoons

Wondering about the logo on that cutting board? It represents the city of Wichita, Kansas, where Cocoa Dolce operates. I've visited the company's flagship location and had the pleasure of writing about them for The Chocolate Professor. Then my Secret Santa (and Wichita resident), from Midwest Travel Journalists Association, sent bittersweet chips with my 2023 chocolate blog recipes in mind.

And what about that Mexican vanilla and Vietnamese Cinnamon from Penzey's? I frequently visit a Penzey's store less than 10 minutes from our house. But whether I purchase vanilla and cinnamon there - or elsewhere - I always buy Mexican and Vietnamese varieties. Why? I long ago heard the virtues of Mexican vanilla, including its mellow, smooth quality, and have never been disappointed. And Vietnamese/Saigon Cinnamon? It's also about the flavor for me.

What are your favorite vanilla and cinnamon varieties?

My latest chocolate adventure began with a recipe from Midwest Living. However, I decided not to make the frosting, early on. Chalk it up to my irrepressible tendency to tinker with even the best recipes and/or, perhaps, the fact that our family celebrated an early Christmas last weekend which incorporated loads of rich food. Either way, we were delighted with the flavor of this gingerbread (although I substituted a little ground nutmeg for clove, which I almost never use).

The texture? Not so much. Despite lining my 9 x 5 pan with (unbleached) parchment paper as requested, my loaf baked unevenly and even 'fell' in the middle as it cooled.

When I cut the loaf it began to break. Some portions of each slice had almost a thick pudding consistency while other areas more closely resembled cake. I refrigerated half of the loaf for several hours before cutting, in hopes it would solidify some and cut more easily, but I didn't notice much difference. 

V.O.E.: If I make this recipe in a loaf pan again, I might reduce the milk to 1/3 cup. I'm also tempted to bake this recipe in a 9 x 9 pan while obviously reducing the cooking time by keeping a close eye on it. And about the frosting? I'm sure it's delicious but I think we'll skip it in our house. 

Equipment:

​9 x 5 loaf pan
Two mixing bowls
Hand or stand mixer
Measuring cup
​Large mixing spoon
Measuring spoons
For melting butter: saucepan with water and small bowl
                   OR you may microwave the butter

Above: Clearly visible 'cracks' in the baked pie.

V.O.E.: About the amount of heavy cream suggested-even after spreading on a thick layer of this luscious stuff, I still had more than half a cup left. So I would likely reduce how much I use next time, to 1 cup. Re: sugar in your whipped cream, start with 3 tablespoons, but add more to taste. I added double the suggested amount, especially since I used bittersweet chocolate (as always!) in the primary filling. 

The results? Deep, rich flavor, with a slightly crunch crust and fluffy topping. Enjoy!

Wondering about the title of this post? Turns out hummingbirds and old recipes (such as this one) have one big thing in common-they don't much like organic sugar, which tends to be a bit more granular. In fact, hummingbirds refused to drink from our backyard feeder until we switched to more traditional granulated sugar.

I have no idea where-or when-I found this recipe but it was yellowed and slightly smudged with age, before I typed a new version into my computer files. And when I used organic sugar for this topping, the result had a touch of 'crunchiness,' that didn't complement the cake as well as anticipated. The moral of this story? Do not use organic sugar in this recipe.

Equipment: 

9 x 13 glass baking pan
Large saucepan
Large mixing bowl
Large mixing spoon
Measuring cup
Measuring spoons 

​Ingredients
 Serves 24+ 
​
1 cup butter
¼ cup cocoa powder
1 cup water
 
2 cups flour
1 ½ cups brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla
 
¼ cup butter
¼ cup cocoa powder
11 ounces sweetened condensed milk
1 cup sugar
1 cup chopped nuts (optional)

5. In a small saucepan, melt ¼ cup butter. Stir in remaining ¼ cup cocoa and condensed milk. Stir in sugar and (optional) nuts. Spread on warm cake.
6. Once completely cooled, refrigerate the cake and topping. Serve at room temperature.

This cake is very tasty and rich (how could it not be with all that butter and condensed milk? :) And you'll be able to treat dozens of friends and family with generous servings!

When was the last time you swooned over a dessert? How about a relatively healthy dessert? This post began after a good friend provided a link to the original recipe, here. From a website called The Iron You, the recipe I started with carried the following labels: Comfort Food, Dairy-Free, Desserts, Easy, Gluten-Free, Grain Free, Low Carb, Paleo, Primal, Recipes, Simple, vegan, Vegetarian, Whole 30. 

My version became a bit more decadent (and dropped out of certain label categories) with the addition of dairy whipped cream, but the dusting of cocoa powder comes from the original recipe. And truth be told-now that I've tasted this mousse-I would probably be quite happy making it without whipped cream.

Equipment:

Food processor (or blender)
Large saucepan with
      well fitting bowl to melt chocolate
Large spoon
Rubber spatula
Serving bowls or wine glasses

As always, I used Ghirardelli 60% Cacao bittersweet chocolate chips in my recipe, because of their exceptional flavor and the company's commitment to ethically sourced chocolate. As suggested by the author of the original recipe, I added vanilla-using 1 teaspoon for my mousse. I also tweaked the amount of chocolate, from approximately two ounces to 1/3 cup. I'm sure my mousse was a bit more 'liquid' than the original, but it still held together.

​My ancient food processor was a must-have as I crafted this dessert, from mashing bananas to blending in the melted chocolate.

When the original recipe suggested putting the finished mousse into two 'bowls' I opted for two stem wine glasses, instead. As the mousse began to solidify, it also reflected some lettering from one glass.

After our dinner and an hour of refrigeration, we indulged - and quickly decided this amazingly easy and tasty mousse could easily become a household staple. Enjoy!

I've had this recipe in my accordion file (yes, I still have one :) for so long that I have no idea where I got it. A great way to incorporate a vegetable into dessert, these muffins benefit from added moisture provided by the zucchini. You could easily enhance the subtle chocolate flavor with the addition of miniature chocolate chips or chopped chocolate. 

Equipment:

3 muffin pans
muffin papers
Measuring cup
2 large bowls
Large spoons
Measuring spoons
Microplane for zesting orange
Citrus juicer
                         CHOCOLATE ZUCCHINI MUFFINS
                                Makes 2 ½-3 dozen muffins 
​
½ cup ground oatmeal
2 cups whole wheat pastry flour
½ cup cocoa powder
2 ½ tsp, baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
 
½ cup butter, room temperature
¼ cup mild-flavored olive oil
 
3 whole eggs
2 tsp. vanilla
4 tsp. orange zest
3 T juice from the orange 
½ cup milk
 
½-1 cup chopped walnuts or pecans – optional

​1. Blend dry ingredients together. Set aside.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time and incorporate.

In fall 2009, I attended a private media dinner in the Kansas City area, with longtime Gourmet Magazine editor, Ruth Reichl as special guest. Unfortunately the magazine was shutting down before year's end. But a new cookbook, Gourmet Today, had just been released, featuring more than 1,000 recipes, and each of us ended our evening with a signed copy.

I've barely scratched the surface of this massive book. What better time to explore it than during My Chocolate Season 2023? Truffle Fudge is a wonderfully quick recipe to make, with utterly luscious results. Since I couldn't find a link, here's the recipe (minus the introduction) as it appears in my copy of Gourmet Today:

Truffle Fudge
Makes 64 pieces ​(V.O.E. - This may seem like A LOT of pieces - until you taste them!)
Active time: 15 minutes
Start to Finish: 4 1/2 hours (includes chilling)

3/4 pound bittersweet chocolate (no more than 60% cacao), finely chopped (V.O.E. - If you chop these in a food processor-as I did-you may want some ear plugs, since the chopping is extremely loud)
1/2 stick (4 tablespoons) unsalted butter, cut into tablespoons, softened
1 14-ounce can sweetened condensed milk
1/8 teaspoon salt

Special equipment: parchment paper
(V.O.E. equipment: large saucepan, small metal bowl, food processor, large spoon, rubber spatula)

Line an 8-inch square baking pan with parchment paper. 

​Stir together all ingredients in a metal bowl. Set bowl over a saucepan of barely simmering water and heat until chocolate appears to be melted, 5-8 minutes. (above and below)

​Gently stir with a rubber spatula occasionally until smooth, letting chocolate rest for a few minutes if it appears to stiffen. Pour mixture into baking pan and refrigerate, uncovered, until firm, about 4 hours.

​Run a knife around edges of pan, invert fudge onto a cutting board, peel off paper, and cut fudge into 1-inch squares. Serve cold. (V.O.E. - I started to 'release' the cooled fudge with a table knife but wasn't happy with the results. So I substituted an ultra-thin metal spatula blade. I also flipped the fudge over again to show the original top surface.)

Cook's Note - The fudge keeps refrigerated, layered between sheets of parchment paper, in an airtight container for up to 1 week.

The most important thing I learned about making this dessert from Lidia Bastianich is you'll need PLENTY of equipment to accomplish these luscious results, with an equal amount of cleanup - including the edge of each glass  :)

Equipment list:
    16 ounce measuring cup with spout
     2 saucepans
     Small bowl for melting chocolate
     Large spoon
     Large whisk
     Large bowl for whipping cream
     Hand or stand mixer to make whipped cream
     Tongs to pick up chocolate-saturated bread
​     Food processor or large knife to chop the chocolate
      Baking sheet for toasting nuts
      (V.O.E. - I topped this with a silicone baking sheet)

​While Lidia's recipe suggests distributing all final ingredients across six serving glasses, I used four instead based on availability in our kitchen.

Not a fan of bread pudding, my husband found this dessert very approachable. We might add a touch more sweetness, with another tablespoon of sugar and 1-2 teaspoons of cinnamon in the whipped cream (we do love cinnamon around here :)

​Whichever way you go, everyone will thoroughly enjoy this multi-layered dessert.

In October 2022, I had the pleasure of interviewing Alice Medrich and several other experts about differences between Dutch process and natural cocoa powder. As I created my recipe list for this year's chocolate blog, I also found her Rich Hot Chocolate Recipe on The Chocolate Professor site.

Above: I chopped bittersweet chocolate chips in my food processor.

This quick, simple, and simply delicious recipe was the perfect antidote to a gray and chilly Sunday afternoon in October. I served myself a large, 1 1/2 cup serving of hot chocolate, but this rich and creamy concoction could easily provide three very satisfying, one cup portions.

Equipment:

2-cup measuring cup with spout
2 saucepans
1 large spoon
1 large whisk
​Food processor or large knife to chop the chocolate
​
V.O.E.: I found a ladle extremely helpful when transferring completed hot chocolate to a glass.
V.O.E.: Although I enjoyed my hot chocolate in a glass to facilitate taking photos, I would otherwise serve it in a ceramic mug to better contain the heat from this liquid treat.  

​Alice recommends several possible flavor add-ins and encourages readers to experiment. I do love a touch of chile powder in hot chocolate, but unfortunately learned I am out at the moment. But I did add a generous teaspoon of cinnamon to my hot chocolate while in the pan.

A little canned whipped cream (No, it's nowhere near as good as homemade whipped cream but with only two of us at home I typically don't make this topping unless we're having company to help us make a good dent in it) and another 'shake' of cinnamon, made a perfect combo for my tastebuds. 

​Enjoy and experiment!