Life is too short not to indulge in what brings our taste buds pleasure – any excuse that involves food, and helps maintain my curves at the same time, I’m in! My theory: Enjoy quality chocolate often!
I developed the following recipes as a tribute to my favourite TV host, and Lindt Chocolate fan; Jeff Moore host of Rogers Daytime York Region. Watch Jeff & I having way too much fun in the kitchen whipping up out-of-this-world chocolate recipes here.
Grilled Lindt Orange Chocolate Sandwiches with Vanilla Bean Compound Butter
Yep, you read that right: Grilled chocolate sandwiches – Sunday Brunch never tasted so good!
3 tbsp (45 mL) softened butter
1 tsp (5 mL) Canadian Maple Syrup
½ vanilla bean scraped (paste only) OR 1 tsp (5 mL) pure vanilla extract
4 slices of egg bread
1 (100 g/3.5 oz) Lindt Excellence Orange Chocolate bar, broken in half
Garnish: fresh berries and whipped cream
Stir together butter, maple syrup and vanilla. Divide butter evenly between, and on both sides of bread (as you would if making a grilled cheese sandwich). Pre-heat a non-stick pan or flat griddle to medium high. Place two slices of bread on pre-heated griddle and divide chocolate evenly between bread. Top with remaining piece of bread (to make a sandwich). Grill for about 3 minutes, while gently pressing each sandwich down with spatula. Flip sandwich over and grill for an additional 3 minutes (approx.) until bread is grilled and chocolate is soft. Cut each sandwich in half and garnish with fresh berries and whipped cream. Makes two sandwiches.
Lindt Coconut White Chocolate Cheesecake
A taste of the tropics, and easy to prepare dinner party worthy dessert.
1 1/2 cups (375 mL) mixed nuts
¾ cup (175 mL) sweetened shredded coconut
1 tbsp (15 mL) melted butter
2 (250 g – each) bricks cream cheese, room temperature
½ cup (125 mL) sour cream
2 tbsp. (30 mL) granulated sugar
½ vanilla bean, scraped (use paste only) OR 1 tbsp. (15 mL) pure vanilla extract
1 (100 g/3.5 oz) Lindt Excellence Coconut White Chocolate bar, melted
2 tbsp (30 mL) quality dark rum, such as Gosling’s Black Seal *optional
Garnish: lightly toasted coconut and finely chopped white chocolate (approx. 3 tbsp (45 mL) each) and fresh berries.
Pre-heat oven to 300 F (150 C). Place nuts and coconut in the bowl of a food processor fitted with a metal blade. Pulse until nuts are roughly ground. Add butter and pulse until combined. Press mixture into the bottom of a parchment paper lined 9 inch round spring form pan. Bake in pre-heated oven for 10 minutes. Remove from oven and cool. Place cream cheese, sour cream, sugar and eggs in a bowl of a food processor and pulse until well combined. Scrape down sides of bowl when needed. Add vanilla, melted chocolate and rum (if using). Pulse until combined. Pour mixture evenly on crust and bake in center of pre-heated oven for 25 to 30 minutes or until center is set, but still slightly jiggly. Turn oven off, open oven door slightly, and let cheesecake cool in oven for one hour. Remove and cool completely in refrigerator. Garnish center of cheesecake with toasted coconut, chopped white chocolate and berries. Makes 12 servings.
Additional delicious chocolate recipes. Click on each title for link to recipe.
Peanut Fig & Rosemary Bark Sweet, Savoury and a little “heat” to excite your taste buds and belly. Just a warning: this recipe is highly addictive.
Homemade Chocolate Pudding With a few pantry staple ingredients, you can whip up a homemade lunch box treat, Saturday night dessert, or, 3 p.m. “I just feel like chocolate” nosh.
Coconut Chocolate Chia Energy Truffles Healthy, delicious, and a fun treat to have your kids help with. These little bites also make a convenient post swim/hockey/gymnastics “snack” – instead of having your wee ones (or yourself!) hit the snack bar or vending machine after sports.
All recipes written and developed by: Charmaine Broughton www.charmainebroughton.com