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Quick Dark Chocolate Dessert Idea

One of my child's teachers has been teasing/hinting very strongly about wanting the kids' dark chocolate from their trick-or-treat bags. We know he's just pulling the kids' legs, but I thought it would be nice if I could knock out some type of dark chocolate treat for him.

If I had time I wouldn't mind tempering chocolate and doing a nice candy but right now my primary requirements include not being too time-intensive and not requiring me to buy many expensive ingredients. I have a well-stock pantry, especially when it comes to baking ingredients, so tossing something exotic my way isn't a problem. Also, my definition of not-too-complicated is very broad.

I was thinking of something that might go Mexican-style, maybe include chili or smoked paprika, something along those lines. Dark chocolate is key, though. I don't especially care if it's Halloween-themed, either. And, of course, it needs to be transportable to school.

Can anyone throw some fast ideas at me?

TIA

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  1. http://find.myrecipes.com/recipes/rec...

    rockycat, these are super easy and delicious. You can make indiv servings in plastic cups or one large bowl version. If you have a concern about using a liquor, you can sub strong coffee.

    3 Replies
    1. re: HillJ

      The flavors sound lovely and I have all the ingredients at home already. I'm not too sure about transfering the baked servings into disposable cups. Won't that mess them up?

      1. re: rockycat

        Yes, it does "crack" the baked seal so you may prefer a large baking dish instead.

        1. re: HillJ

          http://www.chow.com/recipes/18717
          rockycat, on the CHOW side of this site, they offer an even faster version.

          and, here's another using cayenne pepper
          http://www.chow.com/recipes/11121

    2. what a nice sentiment, but do you really want to make something out of hershey's fun size mr. goodbars? the quality of the chocolate most people hand out isn't worth cooking with, imho, sorry. does that make me a halloween scrooge?

      3 Replies
      1. re: hotoynoodle

        No, I most certainly do not want to use trick or treat candy. What I have in the house is bulk Callebaut in varying degrees of bitterness. That was what I expected to use. I just want to make something nice and tasty in a relatively short amount of time. I certainly wouldn't be talking about tempering if I meant to use candy bars,

        1. re: rockycat

          phew, ok, sorry. truffles are a snap to make.

          1. re: hotoynoodle

            And I'm sorry if I sounded short or snippy. It was unintentional.

      2. Bark - easy and infinitely variable. One good version is with roasted almonds and chopped crystallized ginger. (can't send to nut-free school of course)
        I love chili in chocolate but a lot of people don't.

        1 Reply
        1. re: maple99

          I took my own advice and made this so-called Aztec chocolate bark <http://elise.com/recipes/archives/006...> with pumpkin seeds and chili powder - fabulous.

        2. You can make ganache truffles w/ smoked paprika and roll in cocoa powder. Don't dip in chocolate so you don't have to temper.

          These Chow brownies are good, intense dark chocolate--instead of a tsp of espresso, I use a tsp of espresso powder.

          http://www.chow.com/recipes/10451

          To make it more chocolatey, you could cover w/ good ganache.

          5 Replies
          1. re: chowser

            Wow -- have you made the smoked paprika ones, chowser? How were they?

            Sounds very intriguing.

            Kind of the reverse of chocolate in chili -- a peppery flavor in chocolate.

            1. re: karykat

              I've used chili in chocolate but not specifically smoked paprika. I can't imagine it being substantially different from chipotle or other peppers that it wouldn't work. I had a chili dark chocolate ice cream that was so good. Sweet, spicy and cold with a dark richness from the chocolate.

              1. re: chowser

                I had that ice cream flavor in Bar Harbor, ME, it was excellent.

            2. re: chowser

              I've made very dense brownies before, cooked them in a bigger pan that called for so they are thin, and then topped w/ a thin later of ganache. Cut into very small peices. It looks so much more elegant that a hulking brownie, almost like a candy (especially if you top each peice w/ a garnache...choc covered espresso bean, citrus curl, etc.) Super easy and fast though.

              1. re: danna

                Good idea with the chocolate covered espresso beans. I'll try that next time. I've done bite sized pieces--and the best hint about cutting them from Dan and Steve (remember the old Food Network Star winners?) was to freeze them and then cut to bite sized pieces. Easy. Although, I've done them in mini-muffin tins and it's pretty w/ nice holders.

            3. Peanut butter cups.

              You can spike with peanut butter with some chili or paprika if you'd like.