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.