BRAZILIAN FUDGE BALLS. YES, I SAID FUDGE BALLS.

I've got a couple Brazilian recipes happening in my kitchen lately, but these fudge balls are definitely the most important ones for any chocoholics out there.  They are INTENSE.  Like if ooey, gooey, chocolate attacked your face, and started multiplying itself into millions of bite sized balls. becoming more and more densely chocolately by the second, until you thought you would just die and be reincarnated as chocolate yourself - that is what these are like.  So.  Consider yourself warned.

Going by the name Brigadeiros in their native land, these chocolate sweets are a very common party snack in Brazil.  Similar to truffles or fudge, but oh so simple to make, these rich balls are most commonly coated in chocolate sprinkles as I've done here. However, you could modify this to suit the occasion, perhaps some pink sprinkles for the upcoming day of love?  Orange and black for Halloween?  Or get really crazy and expand your horizons into some dessicated coconut.  Throw caution to the wind and dip a few in some melted white chocolate.  Sprinkle some crushed pistachios over the top.  Roll them in vanilla sugar.  I could go on.  But you get the idea.

There are dozens of recipes out there, but most are identical.  The great part about these treats is that they have stayed pretty true to their original recipe - so you know it must be good to start with.  I went with a recipe from the trusted Saveur website, which recreates them in their original form with the added benefit of a few tablespoons of heavy cream.  I know, it's probably unnecessary, but life happens.  Chocolate happens, people.

Brazilian Fudge Balls
Recipe from Saveur

4 tablespoons butter
2 tablespoons heavy cream
28 oz sweetened condensed milk
3 oz semisweet chocolate, chopped
1 tablespoon unsweetened cocoa powder, sifted
Chocolate sprinkles

Bring butter, cream, and milk to a boil in a saucepan over medium heat.  Add the chocolate and cocoa, and reduce heat to low. Cook, stirring constantly until the mixture is a dense, fudgy batter.  It will take about 16 minutes.  Transfer to a bowl and let cool.  Chill for at least 4 hours.

When completely set and chilled, use a tablespoon to scoop out the fudge and roll into balls.  Roll each ball in chocolate sprinkles until coated.  Chill until ready to serve.

Eat without remorse, and proceed into a chocolate induced coma.

HOMEMADE PEANUT BUTTER CUPS & COCONUT BARS. YOU'RE WELCOME.

I am the worst.  This poor blog has felt like a misplaced stepchild lately, and I'm the evil stepmother.  The only resolution?  To post something so delectable, it just can't be ignored.  Something that no one in their right mind can resist.

These little goodies are obviously a take on popular, well known treats, but have the extra valour of being crafted by hand and made with luscious dark chocolate.  It's like Halloween for adults.  It's rich and new but still comforting and familiar.  And if I do say so myself, I think they are pretty damn impressive.  I mean, they just scream love.  So be careful who you gift these to, my friends.  Or perhaps give freely and then see how your social calendar fares?

In all honesty I made these in the crush of holiday baking, for a few parties and also for my freezer.  I know that makes me even more horrendous for not sharing earlier.  Maybe I just needed some time alone with them.  To bond and whatnot.  But hey, now that we're all in the dark winter slump, these could be just the pickup you need.  A dark chocolate and peanut buttery (or coconutty) pick me up.

These recipes comes from Food52, one of my favourite foodie sites.  They do a great job of creating recipes for items you would normally buy (like these chocolates) in a way that lets you control what goes in it and customize it to your tastes.

Homemade Peanut Butter Cups
Adapted from Food52 Peanut Butter Cups
1 cup salted peanut butter (I used my homemade peanut butter recipe and it was perfect!)
4 tablespoons of unsalted butter, softened
1/3 cup brown sugar
3/4 cup powdered/icing sugar
32 ounces of chocolate (I used about one third extra dark, and one third milk chocolate just to add a bit of creaminess)
Coarse sea salt if desired
*You'll also want to pick up some mini cupcake wrappers

Mix together the peanut butter, butter, and sugars in a bowl and set aside in the fridge or freezer.  Roughly chop the chocolate, and melt it in a saucepan over low heat until smooth.  Put the mini cupcake wrappers on a baking sheet and pour in just enough chocolate to fill the bottom of the wrapper.  I found that putting a small spoonful of chocolate in a row of wrappers, then lifting and dropping the tray to spread each dollop of chocolate out to the edges of the wrapper worked well.  When the bottoms are all done, refrigerate for at least 10 minutes.

Take the peanut butter mixture, and start shaping your filling discs.  Use about a heaping teaspoon to measure, then shape into a disc that's not quite as wide as the cupcake wrappers.  Place on a parchment paper lined baking sheet, and when done put back in the freezer for about 10 minutes.  This will make them easier to handle and get into the cups without sticking to your fingers.

Then start dropping the peanut butter mixture discs into each of the chocolate bottom-filled wrappers.  You may need to warm up the remaining chocolate again to ensure it is smooth and pourable.  Pour another spoonful or two into each wrapper until the peanut butter is completely covered and the tops are flat.  Gently lifting and dropping the tray again as you go will help spread the chocolate to fill all the edges of the wrappers.

If desired, sprinkle the tops with a little coarse sea salt, and place them in the fridge until completely set - about thirty minutes to an hour.  You can serve these cold or let them get soft and melty at room temperature for a few minutes too.  They also freeze amazingly well, so you can stock up your freezer in anticipated of future drop in guests.

Homemade Chocolate Covered Coconut Bars
Adapted from Food52 Almond Joys
1 cup unsweetened medium desiccated coconut
3 tablespoons coconut oil
2 tablespoons honey / maple syrup / agave
1 teaspoon vanilla extract
1/8 teaspoon salt
4 ounces dark chocolate

Mix together the shredded coconut, coconut oil, syrup of your choice, vanilla extract and salt.  Once fully combined, place in the freezer for about 20 minutes.  When cold enough that it is easy to form and sticks together, start making logs about 1 inch in length and a half inch in diameter.  Place onto a parchment paper lined baking sheet, and flatten the sides and top with your fingers to create a rectangular shape.  Place in the freezer for 30 minutes, until firm.

Roughly chop the chocolate and melt in a saucepan over low heat until smooth.  And now for the fun part!  Coat each coconut bar in chocolatey goodness.  This does get a bit messy, I'm not going to lie.  I found it easiest to hold the coconut bar over the chocolate, and using a spoon or spatula pour the chocolate over the bar, letting the excess drip off.  Then I just touched up and bare spots with a spatula when it was back on the baking sheet.  Once you get a rhythm going, it's easy.  I like to go for the "rustic, homemade" look anyways!

Freeze these again until the chocolate has hardened, then you can pack up into a container and store in the fridge or freezer.  Again, it's your choice if you want to serve them cold or at room temperature.

CHOCOLATE COCONUT TOFU MOUSSE. YOU'D NEVER KNOW IT'S TOFU.

 

 This dessert was inspired by Whole Foods.  I am always completely taken aback by the amount and variety of prepared foods at Whole Foods.  It's amazing!  If you need a quick dinner, this is the place to go.  Their self serve buffet bar has everything from fresh cooked salmon, to dozens of whole grain salads, to an entire row dedicated to nachos.  Yes, nachos!  Chips, cheese, any topping you could want, it's all here.  Honestly, I get a little intimidated by all of the choices and then end up choosing something small from the refrigerated section because I just don't trust myself at the buffet bar.

The other day, I was hungry for dinner but feeling a bit limited by the lack of substantial gluten free options.  So I grabbed a small salad and a chocolate tofu dessert from Whole Foods, figuring that it would do the trick.  Not only did it solve dinner for that night, but it inspired me to recreate that sweet, rich, chocolatey dessert at home as well.

Huge success.  I just loved these little bowls chocolate mousse, because they taste so smooth and decadent that you would never even know it's tofu.  It's a great option after a light dinner, since it's a bit filling itself.  I also serves very well as a make ahead dessert as it needs to be chilled, so you can literally just pull it out of the fridge.  And if you already have it in cute little dishes (or rustic mason jars) then there is no serving required either.

The ingredients for this Chocolate Coconut Tofu Mousse are simple, but important.  The main ingredient is tofu, but it is crucial that this be silken tofu.  You can find it easily at the grocery store, but just make sure you are choosing that silken option.  The chocolate I used was semi sweet chips, but this would also be very nice with a rich dark chocolate.  Finally, the coconut butter!  This was the first recipe that I put my recent Coconut Butter recipe to use in, and I'm so glad I did.  It added a wonderful layer to the chocolate flavour and coconut is always a pretty garnish.

Chocolate Coconut Tofu Mousse
1 530g package of silken firm tofu
1 cup semi sweet chocolate chips (or try dark chocolate for a luxe version)
2 tablespoons agave syrup
2 tablespoons coconut butter

Melt the chocolate in a pot or double boiler over low heat, stirring constantly until smooth.  Add all the ingredients, including the melted chocolate, to a food processor and blend until incorporated.  Strain through a fine mesh sieve, pushing through with a large spoon when necessary.  Pour the mixture into individual serving dishes and chill for at least 1 hour.  Top with coconut flakes or chocolate shavings if desired and serve.