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cocoa powder ideas?

I have about three pounds of unsweetened cocoa in my pantry. Can anybody suggest good recipes to use some of this up? Anything but brownies. Thanks in advance!

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  1. I was going to suggest the brownie recipe in the latest CI, HA! But I also made Rose Levy Berenbaum's Hot Fudge Chocolate Snowball Sauce from her latest book (without the snowball), Rose's Heavenly Cakes. I made it for brownie sundaes for a homey dessert last weekend (with ice cream too, of course). Also, the chocolate cookies from "Cookie Craft" are the best chocolate cookies I have ever made. People go nuts over them. They are very fudgy and rich cookies. I made them last Halloween and cut out bats and cats and used a silver dragee for the eye as the only decoration and they were a great hit.

    1. I know it doesn't take a ton of cocoa, but Red Velvet cupcakes are pretty fun to make, and they go over so well you may need to make them over and over.

        1. Sometimes I like to throw a spoonful into my chili recipe, or a dish where I braise beef or lamb in red wine. Adds a slight depth of flavor...perhaps bringing a subtle bitterness to balance the existing flavors of sweet, salt and sour?

          On the sweet side:

          Chocolate Sherbet: http://www.davidlebovitz.com/archives...
          or
          Chocolate Sorbet: http://www.epicurious.com/recipes/foo...

          Or maybe chocolate meringues.....Actually, that reminds me! Danna posted this recipe on a thread last September (requesting recipes for butter-free cookies) and have been meaning to try them for some time! Starting her quote below.....
          ---------------------
          I LOVE these. I use Valrhona cocoa powder for extra chocolately cookies. I think it is loosely a Payard recipe.

          3/4 cup fine-quality unsweetened Dutch-process cocoa powder
          2-1/2 cups confectioners sugar
          1/8 teaspoon salt
          1 tablespoon vanilla
          4 large egg whites
          2 cups pecans (7 oz), coarsely chopped

          Preheat oven to 350 Degrees F. Whisk together cocoa powder, confectioners sugar, and salt in a bowl. Combine vanilla and egg whites in a 2-cup glass measuring cup, then slowly add to cocoa mixture, beating at low speed with an electric mixer. Beat batter at medium speed until glossy, about 2 minutes. Stir in nuts. Drop batter onto a large baking sheet lined with parchment. leave some space because batter will spread. Put baking sheet on middle rack of oven and reduce temperature to 325 Degrees F., then bake until small thin cracks appear in tops of cookies, 15 to 17 minutes. Cool cookies completely on baking sheet on a rack and peel from paper.

          6 Replies
          1. re: 4Snisl

            Wow! thanks for saving me the trouble of finding that link! Those really are awsome cookies.

            RLB's Cake Bible has a fantastic chocolate angel food cake recipe using cocoa powder. Actually, most all rich chocolate cakes call for cocoa powder...epi's triple choc cake, martha stewarts devils food, etc.

            And yes, hot cocoa! I'm currently trying to figure out a good ratio to make my own mix from my stores of Valrhona powder. I tried 3parts powdered sugar to 1 part cocoa, but that was a little insipid. Then I tried 2 parts brown sugar, 1 part powdered, 1 part cocoa...that had a better flavor. If anyone has ideas for that I'd love to hear them. I make my cocoa w/ milk, so I don't need a recipe w/ milk powder.

            1. re: danna

              You may want to try using vanilla-infused sugar in the mix. Dash of salt in the mix might help as well. And if you're so inclined, a little cinnamon and/or cayenne might be good! If you're into malted chocolate flavor, perhaps some malt powder.....

              Also, the powdered milk might give a little more richness to the mix, even if you are making with milk.....when I was growing up, we'd always make the "swiss miss" packets with milk- I never knew they were supposed to be made with water until I saw a friend in elementary school make it that way!

              1. re: 4Snisl

                yeah, I already added salt, and it's a definite plus. I'm starting to worry that I'm becomming a salt fiend. Right now, as an endurance athlete, it's no biggie, but if I am ever forced to be sedentary and start having a blood pressure problem, I'm gonna be screwed...'cause I salt EVERYTHING! I've been dieting lately and I find that a drizzle of orange infused olive oil and a sprinkle of salt makes things like celery sticks actually taste good ;-)

                Can you find malt powder in a regular grocery store? my husband is a big fan of the stuff, but I've never bought it. He just orders a "malt" at the ice cream parlor.

                1. re: danna

                  Yup, marketed as Malted Milk Powder. You may be able to find plain Malt Powder where you live, but we only have the variety made with powdered milk and wheat flour. In our market it's in the baking goods aisle.

              2. re: danna

                My ratio is honestly closer to 1:1 (white sugar to cocoa). Try 2:1 and see what you think!

              3. re: 4Snisl

                All three of those sound fantastic! Thank you so much for posting them.

              4. Homemade chocolate pudding is always nice, and if you want to take it up a notch you can always add some hazelnut extract to it.