Posts tagged ‘chocolate’

July 2, 2012

As promised: Dark Chocolate + Orange Cake Pops

by Jillian Douglas



The combination of dark chocolate + orange interests my taste buds quite a lot. There’s just something so contrasting but balanced about pairing the nutty, rich flavor of chocolate with this light citrus fruit. As I hinted at in this post, cake pops are not my passion. But I do think if you’re going to bother with the fad, you might consider this recipe I concocted with the help of a few friends…

Dark Chocolate + Orange Cake Pops


16 oz. Hershey’s Dark Chocolate Chips

1 Orange

1 Box of Cake Mix (with other ingredients it calls for, such as oil, water, or eggs, made as a cake, cooled)

1 Can of Chocolate Frosting

1-2 tsps of Orange Extract

Now I am in no way a cake pop guru, so if you know a better way to make them, by all means, go for it. But this is how I did it:

1. Crumble the cake into smithereens. Be aggressive. Be. Be. Agressive.

2. In a large bowl, heap the cake on the frosting and add a few teaspoons of orange extract (to be honest, this was such a long time ago, that I do not recall how many teaspoons I used. But I do know that I followed what was on the bottle, and it came out quite, quite delicious).

4. Mix, mix, mix.

5. Now would be a good time to experiment with chilling this mixture to make it a little firmer. I didn’t have the time, so I went ahead and rolled them up into balls.

6. Zest up some orange peel (we didn’t have a zester tool so my cutie just minced it up like a pro). Melt the chocolate in a pot on the stove.

7. Stick lollipop sticks into those cake batter babies and plop into the chocolate, spooning chocolate all around it for good coverage.

8. Dip the tip of your newly formed cake pop into the orange zest and place on a plate (or in a handy dandy cake pop holder or piece of foam) and refrigerate until stable.

Yum yum yum!

February 20, 2012

Chocolate + Water + A Little Furiousity = An Extraordinarily Scrumptious Dish of Yummy

by Jillian Douglas

The Best and Easiest Chocolate Mousse Recipe Ever

“As a chef, you’re always taught that water is an enemy of chocolate.”

Oh, right.

I knew that.

“This is nonsense. I’m going to show you with this recipe that that doesn’t hold true.”

WHAT?! Ridiculous!

Anyways, maybe you should just watch it for yourselves:

Evening Dream

And being so inspired, I called Boyfriend up and insisted on us partaking this wild culinary adventure of whisking up some mousse. At first we were really confused about the ratio of water to chocolate (what I had found was in the metric system) but then Boyfriend summoned up his magical math skills (scary) and figured out that for 2 3.5 oz. Ghirardelli Intense Dark chocolate bars with 60% cacao, we needed a little more than half a cup of water.

And you know what? It came out beautifully! Because there’s only 2 ingredients and the majority of the mixture is chocolate, the mousse tasted so rich and dark and awesome. Seriously.

So I thought I’d write out the recipe for you. I also (later) found this recipe that could be useful, too.

Simply Mousse

1. Fill a large bowl with a layer of ice and place another smaller bowl on top and set to the side.

2. Break up the chocolate with a knife so it melts faster.

3. Melt the chocolate in the water in a pan on the stove. Don’t take too long, you don’t want to cook it; just heat it up.

4. Quickly pour the chocolate into the bowl over the ice and whisk furiously. It took us pretty much a whole eternity, or maybe 10 minutes, which is a wicked long time to whisk furiously, even if you’re really furious and in to it (rarr!). In fact, it took so long we almost gave up. But then I saw how it looked the slightest bit thicker… so we kept to it… and it kept thickening! By the time it became mousse I was yelling “BABE, IT’S MOUSSE! IT’S MOUSSE!” but he was so furious, I don’t think he noticed and whisked a bit longer and made it a little grainy. Butnevermindthat’sokay. It was still really, really, stuff-your-face-as-fast-as-you-can scrumptious. (Apparently at that point, you could remelt it and whisk again, so say these people).

5. Try it at this point, and if it’s too bitter (60% cocoa is ridiculously dark, even for me. And the original recipe called for 70%!), you are allowed to add some powdered sugar (but only if you’re good).

So anyways, fancy it up a bit if you so desire with some blueberries, raspberries, mint or orange extract, etc. The great thing about this stuff is that it looks pretty fancy all by itself. Look at ‘choo, makin’ your own mousse. Fancy schmancy. Also, it tastes way great if stuck in the freezer to cool down for a while.

Let me know if any of you dare to test your furiousity!

Top image by Cafe Fernando. Bottom image by Ghirardelli Chocolates.