Visual Traveler & Chocolate Blog

With a sprinkle of cocoa inside the springform pan (see photo below; VOE - I fortunately had just enough of this on-hand), a generous helping of melted bittersweet chocolate, and a dusting of powdered sugar, Italian Torta Caprese is the ultimate decadent dessert.

That's partially because Chef Dennis also incorporates SIX eggs and 2 1/2 sticks of melted butter! In addition, with no gluten from the use of almond flour (although do be aware of people you know who avoid tree nuts), this special treat becomes highly approachable for most holiday guests too. 

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Above left: adding egg yolks
Above right: adding chocolate

VOE - Despite my diligent efforts to create stiff peaks with my trusty hand mixer - from combined egg whites and sugar - those peaks never did form. Fortunately refrigeration added some body to the combination.
VOE - Be sure the butter is well softened before adding sugar and I recommend some initial stirring to soften it further, before fully blending and adding egg yolks.

The completed batter filled about 2/3s of my springform pan.

That dusting of powdered sugar was effortless thanks to a miniature sieve and a teaspoon, as well as a beautiful addition to this almond chocolate dessert.

VOE: As suggested in the original recipe, warming each serving of cake slightly - 10 to 15 seconds - really enhances the cake's texture.

I was thrilled to find this recipe from a Facebook friend, Renée Gordon. She frequently posts delicious new recipes there, and this sweet treat definitely fits the bill. Plus, every introductory word she says about this recipe is spot-on:

Chocolate Caramel Popcorn is a deliciously addictive treat that combines the sweet, buttery flavor of caramel with rich chocolate drizzles, all over crunchy popcorn. Perfect for parties, movie nights, or as an edible gift, this snack is both easy to make and hard to resist.

​INGREDIENTS
 
10 cups popped popcorn (about 1/2 cup un-popped kernels)
1 cup unsalted butter
1 cup brown sugar, packed
1/4 cup light corn syrup (VOE: I used maple syrup because I'm not a fan of corn syrup)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips, melted (VOE: I melted 3/4 cup because of how much popcorn emerged from that little half cup of kernels!)
 
INSTRUCTIONS
 
Preheat the oven: 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat. (VOE: LOVE my silicone baking mats)

​Make the caramel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, let it cook without stirring for 4-5 minutes, or until it turns a deep golden brown.
 
Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. The mixture will foam up—this is normal and helps create a light, crispy coating.

Coat the popcorn: Pour the caramel sauce over the popcorn, tossing gently to coat all the popcorn evenly. You can use a spatula or wooden spoon to help distribute the caramel.
 
Bake the popcorn: Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating and crispness.

​Add the chocolate: Once the popcorn is done baking, remove it from the oven and let it cool slightly. Drizzle the melted chocolate over the popcorn, using a spoon or piping bag to create thin, even lines. (VOE: Be patient with this drizzling activity. It will make all the difference in your results, both visually and on your taste buds.)
 
Let the popcorn cool completely before serving, allowing the caramel and chocolate to harden. Once cooled, break the popcorn into clusters and serve.

​More thoughts from Renée: This Chocolate Caramel Popcorn is the perfect combination of crunchy, sweet, and chocolatey, making it an irresistible treat for any occasion. Store any leftovers in an airtight container for up to a week (if it lasts that long!). #recipedaily #popcorn
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​Here's why you should seek out blue corn: Traditionally used by Navajo and Pueblo people, blue corn provides approximately 20 percent more protein than yellow corn does, and its lower glycemic index causes fewer sugar spikes and crashes. Its antioxidants may also help to fight cardiac and other inflammatory diseases.

My annual planning process for which recipes I will share here begins in January of each year - after my final post occurs just before the New Year. That's when I open a new Document file and begin collecting recipe links/and or choosing recipes from my existing files. But I then allow plenty of leeway when it comes to scheduling which recipe I will spotlight each week.

Such was the case with this week's Texas Trash Pie post. A pre-made, rolled pie crust languishing in our refrigerator turned my attention to this recipe. That's when I unrolled the crust into my deep dish pie pan, covered it with foil and placed it in our freezer as I prepared breakfast. By mid-afternoon the crust was ready for filling. 

I had hit the grocery store for several recipe ingredients earlier in the day and purchased the little pretzels, in this photo of my food processor.

VOE - But I had forgotten to purchase more graham crackers, so I improvised. Out came a small package of graham snacks from a recent flight, and the last of a package with bear-shaped graham snacks. And when their combination didn't equal the required cupful, I also retrieved some chocolate-flavored 'Teddy bears' to level things out. Because...who doesn't love more chocolate?

By the way, I am so grateful for my workhorse of a food processor in recipes like these. Although I'm sure the rolling pin and plastic food bag work fine, I love having the ability to simply 'zap' any ingredients that need it!

VOE - Although I diligently searched for caramel 'bits' at our large suburban grocery store, I didn't see a single package on the shelves. So I substituted butterscotch chips - a favorite sweet flavor for my husband, Mark. I also substituted ground walnuts for Chef Jenn's suggested pecan pieces, because I'm never without walnuts.

​I then thoroughly combined all my dry ingredients in a stainless steel bowl, melted some butter, and stirred it in along with the sweetened condensed milk. 

With the protective foil removed, my crust was ready for filling.

This recipe is well worth the effort. Easy prep, quick bake time, and tolerable cooling time before cutting (and indulging!), resulted in a fast, tasty treat with a pleasant combination of textures. 

I don't know about you but certain flavors immediately transport me to tasty memories of the upcoming holiday season. From pumpkin to cranberry and even chocolate - a holiday staple in the Waterman household of my childhood - these sweet memories are extra special.

This post includes the entire recipe because I have no recollection what its source was. Bonus for you, with very tasty results. Enjoy!

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (+ 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa powder
1/2 cup walnuts, grated fine (feel free to use a different nut, if desired)

​Above: Pour ground walnuts into a shallow pie or quiche pan, and line your storage container with foil or waxed paper.

​Remove the truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place it in the container. Do not stack truffles.

​VOE - Making truffles is messy business, but so worth the results. As I made these truffles, I rolled each ball against the side of the bowl - with only one hand - so I could steady the bowl with my other hand, throughout the process. This also allowed me to better use a spatula and 'collect' all of the batter.  

​​Above: Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone.