Chocolate Martini

How to Make a White Chocolate Martini - Recipe and Ingredients Expert: Cool River Cafe Contact: www.coolrivercafe.com Bio: Located in Austin, Texas, the "Live Music Capital of the World" and home to world-famous Sixth Street, Cool River Cafe has been one of the city's premiere dining destinations.

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okk so i was kinda nervous during the making of this video and im not quite sure why, i guess im a little camera shy. anyway this is my way of making a chocolate martini, it might not be the exact recipe but it still tastes pretty good, a little strong but leaves a sweet chocolaty aftertaste

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This chocolate candy recipe is not very hard, yet it is similar to making truffles, so once you've mastered these you'll have the courage for truffles.

Or maybe you'll just love these enough you won't need to try anything any harder. Since I love chocolate and mint together so much, I'm stuck on using all mint extract in this recipe, but vanilla is also very very good.

Is there such a thing as a 'bad chocolate candy'? I don't think so!

Ingredients-

4c confectioners (powdered) sugar

1/2c homogenized milk

1c (2 sticks)cold butter

2 tsps. extract of your choice (1 tsp. each of two different kinds if you wish)

1 1/2 lbs. of whatever kind of chocolate you want to coat your creams with - milk, semi sweet, white or dark chocolate.

Equipment and Supplies-

6 ziplock bags

Plastic wrap

Tray or cookie sheet to fit in your freezer

Scissors

Mixer

Directions-

Put the butter in the mixing bowl and pulse back and forth between high and low speed to soften it until there are no hard chunks, then very slowly add the powdered sugar.

Once you've gotten about 2 cups of the sugar mixed in with the butter, enough to make a stiff dough, add 1/4c of the whipping cream or whole milk, until the mixture softens enough to whip them. Then add the rest of the powdered sugar, extracts and the rest of the milk. Extracts can be chocolate, orange, strawberry or lemon, just to give you some ideas. Whip again after adding the liquid ingredients for about 30 seconds and turn off the mixer.

Spoon the mixture into the ziplock bags and set aside. Cover the tray with plastic wrap. Snip one of the corners off of the ziplock and squeeze little blobs of the butter mixture onto the plastic. Repeat this process until you've made enough to fill the tray.

Put the tray in the freezer for about 20 minutes.

In a separate bowl melt the chocolate. You can use your oven, a double boiler, or a big bowl over top of a small pot with water simmering below it.

Take the candies out of the freezer when the chocolate is just right for dipping. Using a dinner fork drop the creams one by one into the chocolate, cover them completely and then drop them back onto the plastic covered tray.

Let them cool about 5 minutes, and then drizzle some white or dark chocolate over the top or roll them in powdered sugar, sprinkles, coconut, cocoa or nuts. Let them cool for another half an hour to hour before moving them from the tray into tins or boxes.

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Enjoy this delicious Chocolate Pound Cake Recipe! Easy to make and is a big hit with those who like chocolate pound cake.

Ingrededients for the chocolate pound cake recipe:

1-cup butter, room temperature

2 cups sugar

4 eggs

1 (8-ounce) bittersweet chocolate bar or chocolate chips

1 (16-ounce) can chocolate syrup

1/2 teaspoon baking soda

1 cup sour milk or buttermilk

1 teaspoon vanilla extract

3 cups flour

Here's how you cook the chocolate pound cake recipe...

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, parting 2 inches at the top for the cake to rise.

In a large bowl, cream butter and sugar collectively until downy. Add eggs, one at a time; beat until fully integrated.

In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.

Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.

This is yet another recipe for the chocolate pound category.

This rich cake has the most wonderful moist texture. Frost it with the frosting if you'd like; it would also be wonderful just dusted with powdered sugar.
INGREDIENTS:

* 1-1/2 cups butter, softened

* 3 cups sugar

* 5 eggs

* 2 tsp. vanilla

* 1-1/4 cups buttermilk

* 2-1/3 cups flour

* 2/3 cup cocoa

* 1/2 tsp. baking powder

* 1/2 tsp. baking soda

* 1/4 tsp. salt

* 1/3 cup peanut butter

* 1-1/3 cups semisweet chocolate chips

PREPARATION of this chocolate pound cake recipe:

Heat up oven to 325 degrees F. Spray a 10-inch bundt pan with nonstick baking spray (with flour in the spray) and set aside.

In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Sift together flour, cocoa, baking powder, baking soda, and salt. Add alternately with buttermilk to butter mixture, beginning and ending with dry ingredients. Pour batter into prepared pan.

Bake at 325 degrees F for 65-75 minutes, until toothpick inserted in cake comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes, then turn onto serving plate and cool completely.

To frost, melt peanut butter and semisweet chocolate chips in microwave (2 minutes on 50% power) and stir until smooth. Spoon over cake. 16 servings

Enjoy these wonderful chocolate pound cake recipes!

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