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Recipes
All-Butter Flaky Pie Crust
By JDARK
Add 1 ½ cups flour, salt, and sugar (optional) to a food processor
- 2 ½ cups (325 grams) all-purpose flour
- 1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
- 1 tablespoon sugar, optional
- 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
- 4 to 8 tablespoons ice water
Chocolate Gingerbread Cake
By JDARK
Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl
- 2 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon McCormick® Ground Ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon McCormick® Ground Cinnamon
- 1/2 cup (1 stick) butter, softened
- 1/2 cup firmly packed brown sugar
- 1 cup molasses
- 1 egg
- 1 cup boiling water
Chocolate Eggnog
By JDARK
Melt chocolate in a microwave or double boiler
- 1 bar (100 g) Lindt Excellence 78% Cacao Dark Chocolate, melted
- 6 eggs, separated and divided
- 1 ¼ cups (310 mL) granulated sugar
- A pinch of salt
- 6 cups (1.5 L) whole milk
- 1 cup (250 mL) 35% cream
- 2 cinnamon sticks
- 1 ½ cups (375 mL) dark rum (optional)
- Freshly grated nutmeg, to taste
Bourbon Chocolate Eggnog
By JDARK
Place chocolate and cocoa powder in a heatproof bowl
- 1 cup chopped chocolate
- 1 tablespoon unsweetened cocoa powder
- 3 cups milk
- 2 cups heavy cream
- 8 eggs, separated
- 2/3 cup sugar
- 2 cups bourbon
- Shaved chocolate, to garnish
Latin Spiced Chocolate Quinoa
By JDARK
Layer the dry ingredients in the jar in the order listed
- 1/4 cup sugar
- 1/2 teaspoon sea salt
- 1 1/2 cups quick-cooking quinoa
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- pinch cayenne pepper optional
- 1/2 cup dark chocolate chips
- 4 cups water
White Chocolate Whipped Potatoes
By JDARK
Preheat the oven to 300 degrees F
- 3 pounds La Ratte or fingerling potatoes, peeled
- 2 ounces pure white chocolate, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups whole milk, heated
Chocolate-Port Sauce
By JDARK
Melt butter in large nonstick skillet over medium heat
- 3 tablespoons butter
- 3/4 cup finely chopped shallots
- 1-1/2 teaspoons finely chopped fresh thyme
- 1-1/4 cups port wine
- 1 can (14 to 14-1/2 ounces) beef broth
- 3/4 cup whipping cream
- 1 tablespoon soy sauce
- 3/4 ounce bittersweet chocolate, finely chopped
- Salt and ground black pepper
Chocolate Hummus
By JDARK
Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons almond milk, or more as needed
Dark Chocolate Vinaigrette
By JDARK
In a microwave, melt the chocolate on 20-second intervals and stir until smooth
- ¼ cup Hershey’s® special dark chocolate, chopped
- ¼ cup balsamic vinegar
- 1 ½ teaspoons honey
- ¼ teaspoon salt
- teaspoon ground black pepper
- ¼ cup extra virgin olive oil
- 1 (5 ounce) box spring mix
- ½ cup strawberries, sliced
- ½ cup candied almonds
Rosemary White Chocolate Butternut Soup
By JDARK
Preheat the oven to 350 F
- 2 Tablespoons garlic olive oil
- 3 cups cubed butternut squash
- 1 large yellow onion
- 2 – 4 cloves garlic
- 1 Tablespoon garlic olive oil
- 1 bay leaf
- 3 cups chicken or vegetable broth
- 1 – 1.5 oz. Gusto Rosemary & Sea Salt in White Chocolate (or other white chocolate)
- 1 small sprig of fresh rosemary, chopped fine
- 1/2 – 1 cup of half and half
- 1 cup shredded Gruyere or swiss cheese
- For the top (optional): extra shredded cheese, crumbled bacon and roasted butternut seeds