A Year-Round Guide to Franklin and Nantahala

Goat Cheese & Chocolate Truffles Chocolate Mint Brownies Dark Chocolate Mocha Cherry Cookies Chocolate Walnut Pie Goat Cheese & Chocolate Truffles Yield: About 16 truffles. 6 ounces fine-quality bittersweet chocolate,

Madison County Championship Rodeo

Goat Cheese & Chocolate Truffles Chocolate Mint Brownies Dark Chocolate Mocha Cherry Cookies Chocolate Walnut Pie Goat Cheese & Chocolate Truffles Yield: About 16 truffles. 6 ounces fine-quality bittersweet chocolate,

Rosemary and Goat Cheese Strata

Goat Cheese & Chocolate Truffles Chocolate Mint Brownies Dark Chocolate Mocha Cherry Cookies Chocolate Walnut Pie Goat Cheese & Chocolate Truffles Yield: About 16 truffles. 6 ounces fine-quality bittersweet chocolate,

4 Valentine’s Day Desserts



Goat Cheese & Chocolate Truffles

Yield: About 16 truffles.

6 ounces fine-quality bittersweet chocolate, chopped
8 ounces (1 cup) plain goat cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
¼ teaspoon orange extract
¼ cup unsweetened cocoa powder, sifted
¼ cup chocolate sprinkles

In a metal bowl set over a saucepan of simmering water, melt chocolate, stirring constantly until smooth. Remove the bowl from the pan and let chocolate cool slightly.

In a separate bowl, mix together goat cheese, powdered sugar, and vanilla and orange extracts until the mixture is light and fluffy. Mix in chocolate until well combined.

Cover the bowl and chill the mixture for 1 hour or until firm. Form heaping teaspoons (or small scoops) of the mixture into balls. Roll half of the balls in cocoa powder and the other half in sprinkles. Chill the truffles on a wax paper-lined baking sheet for 30 minutes or until firm. The truffles will keep in an airtight container, refrigerated, for 5 days.

 


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Chocolate Mint Brownies

Yield: 14 large bars or 28 small.

BROWNIES:
10 tablespoons unsalted butter
½ cup unsweetened cocoa powder
1½ cups granulated sugar
¼ cup honey
4 large eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt

FILLING:
4 cups powdered sugar
3 ounces cream cheese, softened
¼ cup unsalted butter, softened
¼ cup whole milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 to 8 drops green food coloring

FROSTING:
1 cup semisweet chocolate chips
¼ cup unsalted butter, softened
¼ cup heavy whipping cream

Preheat oven to 350°. Lightly grease a 9 x 13-inch baking dish with cooking spray.

For the brownies: In a medium saucepan, melt butter. Stir in cocoa, sugar, and honey. Let cool to room temperature. Whisk in eggs, one at a time. Stir in flour, baking powder, and salt; mix until combined. Spread batter in the prepared dish and bake for 20 to 25 minutes. Cool completely in the dish.

For the filling: In a large bowl, beat all filling ingredients except food coloring on medium speed until smooth. Add food coloring gradually while mixing. Spread filling over cooled brownies. Refrigerate 1 hour before frosting.

For the frosting: In a small saucepan, melt chocolate chips, butter, and cream over low heat, stirring constantly. Remove from heat; cool 10 minutes. Remove brownies from fridge and pour frosting over filling, spreading evenly into corners. Refrigerate for 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.

 


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Dark Chocolate Mocha Cherry Cookies

Yield: About 30 cookies.

1 cup + 1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup packed light brown sugar
½ cup granulated sugar
½ teaspoon vanilla extract
1 large egg
2 teaspoons espresso powder or instant coffee, divided
8 ounces (1 cup) dark chocolate morsels
1 cup dried cherries, chopped

Preheat oven to 350°. In a large bowl, whisk together flour, salt, and baking soda.

In the bowl of an electric mixer, cream butter and sugars until light and fluffy. Add vanilla, egg, and 1 teaspoon espresso powder; beat until creamy.

Beat in flour mixture, then stir in chocolate morsels and cherries. Drop dough by rounded teaspoons onto a parchment-lined cookie sheet. Bake for 10 to 12 minutes or until cookie edges are slightly browned and the centers are slightly soft. Dust cookies with remaining espresso powder. Cool on wire rack.

 


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Chocolate Walnut Pie

Yield: 8 servings.

1 cup light corn syrup
½ cup granulated sugar
¼ cup unsalted butter
8 ounces (1 cup) semisweet chocolate morsels
3 large eggs
1 teaspoon vanilla extract
1 unbaked deep-dish pie shell
1 cup chopped walnuts

Preheat oven to 325°. In a saucepan over medium heat, combine corn syrup, sugar, and butter, stirring constantly until sugar dissolves and butter melts. Remove from heat and whisk in chocolate, stirring until chocolate dissolves. Let sit for 10 minutes.

In a mixing bowl, beat eggs with a fork until well blended. Slowly add beaten eggs to chocolate mixture, whisking constantly. Stir in vanilla.

Pour mixture into pie shell; sprinkle top with walnuts. Bake for 45 minutes to 1 hour or until crust is golden brown and pie is set. The center should be slightly jiggly. Allow pie to cool on counter for 30 minutes before cutting.

 

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This story was published on Jan 21, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.