Baileys Chocolate Mud Cake

March 15, 2015

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Ummmm…did someone say Baileys and Chocolate? Sign me up! Oh how I love that combination…which you might have noticed back when I told you about those sinfully delicious Baileys & Coffee Pots de Crème.

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Well, here’s another great recipe in which Baileys and Chocolate have the starring roles, Baileys Chocolate Mud Cake.

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You might be wondering what a “mud cake” is. A mud cake is a cake that has a dense tight crumb. These cakes are usually made by melting the butter and chocolate together in a saucepan and then adding the eggs and dry ingredients to the wet ones in that same pan. A mud cake has a bit of a brownie vibe to it but still is quite definitely a cake.

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A moist, rich, decadent cake which in this case is covered with a silky smooth Baileys Chocolate ganache. Chocoholic’s bliss! Oh my….it is quite possibly a cake that could tempt St. Patrick himself!

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Baileys Chocolate Mud Cake

  • Servings: 10 - 12
  • Difficulty: easy
  • Print

recipe from: Citrus and Candy

Ingredients:

For the Cake:

  • 150 grams unsalted butter, chopped
  • 100 grams dark chocolate, chopped
  • 100 grams caster sugar (can substitute granulated sugar)
  • 100 grams brown sugar
  • 50 grams Dutch cocoa powder, sifted
  • 180ml Baileys Irish Cream Whiskey
  • 170 grams all-purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs, room temperature

For the Baileys Ganache

  • 200 grams good quality dark chocolate, finely chopped
  • 200ml Baileys Irish Cream (you can do 100ml cream and 100ml Baileys if you’d rather not have some much Baileys…but I gotta ask…”What are you like?!! Of course you want it to be all Baileys!)
  • pinch of sea salt
  • 1 Tablespoon (15 grams) unsalted butter, softened to room temperature

Directions:

For the Cake:

Preheat oven to 325° F (160°C). In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder. Remove from heat and leave to cool for 5 minutes.

Meanwhile, grease and line an 8″ (20-21cm) round cake tin.

Sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine. Gently fold in the sifted flour mix until free of lumps.

Scrape into cake tin then bake for about 30 -35 minutes or until a skewer comes out clean (ideally you want to see some moist crumbs stuck to it. This is one cake you don’t want to over-bake so better to be a little under than over). The top of the cake will be a little cracked but no worries, this is normal for a mud cake and you will be covering it with a lovely and oh so concealing ganache.

Remove from oven and cool in tin for 10 minutes before unmoulding and cooling completely on wire rack. Trim the tops of the cake to level (if you wish – I did not).

For the Baileys Ganache:

Place the chopped chocolate in a heatproof bowl and set aside. Bring the cream, Baileys and the salt to a simmer in a pan. Pour over the chocolate and sit for a minute. Gently stir to combine then beat in the butter.

Set aside at room temperature and cool until it is thick enough to spread over your cooled cake. Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth. You can just add the ganache on the top of your cake or spread it over the sides as well. Your choice.

Enjoy!

Baileys Mud Cake Brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Malted Guinness Chocolate Ice Cream with Malted Milk Balls

March 11, 2015

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Did someone say Ice Cream? I know it’s been extraordinarily cold this winter, but those frigid temps outside have not done a thing to put me off of that most wonderful frozen confection. And this ice cream definitely has my name written all over it…Malted Guinness Chocolate Ice Cream with Malted Milk Balls. What?!!! I love malted milk balls. Seriously. I can eat them by the bushel full I’d say whether they are Whoppers like we have here in Virginia or my favourite Maltesers that are found in Ireland. Some of my favourite desserts from the past were chock full of Malted Milk Balls Like this Malteser Chocolate Cookie Tart from a couple of St. Patrick’s Days ago.

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Oh and then more recently there were these Malted and Salted Buttered Popcorn Cookies.

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Yup, any dessert sporting a malted milk ball will instantly get my attention and most likely ever lasting devotion. And this Ice Cream is no exception. Another thing that I really love about this ice cream is the Guinness. Guinness really gives this chocolate ice cream the most amazing flavour. Guinness pretty much does that. I love desserts baked with Guinness, I love meats braised in Guinness, but….and now it’s time for a true confession moment…I don’t really like drinking a pint of Guinness. (shock! horror!) A sip is good, but if I drink a whole pint, I feel as though I’ve eaten a loaf of bread. I’m kind of done for the evening. But boy do I get excited when I see that it is being used as an ingredient in a recipe. Always a winner!

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And in this ice cream it works to accent the chocolate flavor. So what you end up with is an incredibly creamy, rich, decadent chocolatey ice cream with a nostalgic malted taste and the occasional thrillingly satisfying crunch of a malted milk ball. Be still my heart! Ice Cream perfection!

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Malted Guinness Chocolate Ice Cream with Malted Milk Balls

  • Servings: Makes 1 Quart Ice Cream
  • Difficulty: easy
  • Print

recipe from: Picky Cook

Ingredients:

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  •  pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon espresso powder
  • 1 Tablespoon + 1 teaspoon malt powder
  • 5 ounce of malted milk balls (like Whoppers or Maltesers), roughly chopped

Directions:

Place the milk chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over low – medium low heat.

In a separate bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks to temper and whisk constantly. Continue adding warm milk to the egg yolks, whisking constantly. Once egg yolks have tempered, add the yolk/milk mixture back into the saucepan.

Raise the heat to medium and stir with a heatproof spatula. Continue to stir until the mixture thickens and coats the spatula.

Pour the milk/yolk mixture through the strainer into the milk chocolate. Stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, followed by the Guinness, vanilla, espresso powder and malt powder.

Once mixture has cooled to room temperature, cover with plastic wrap, pressing it to the surface of the liquid. Place in refrigerator overnight.

On the following day, freeze in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes or so of churning, add in the chopped malted milk balls.

Put into container and place in freezer.

Enjoy!

Malted Guinness Chocolate Ice Cream with Malted Milk Balls brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Baileys & Coffee Pots de Crème with Baileys Whipped Cream Topping

March 7, 2015

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I am so excited about the recipe I have for you today…Baileys & Coffee Pots de Crème! Why so excited, besides that fact that I’ve got 7 days of my St. Patrick’s Day blog-a-palooza done and dusted (only 10 more days to go…)? Well, I am excited about that, but I’m also thrilled because these little treats are quite possibly a game changer for me. Not only were they delicious, and I’m talking a swoon-worthy kind of dessert, but they were so easy to make. I’m serious. No baking. Just a few whrrrr’s of the food processor and some chill time. And then before I knew it I had these simple yet elegant, boozy, rich, chocolatey decadent desserts, ready to be garnished and served.

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Pots de Crème (pronounced Po – think how southerners might pronounce “poor”- de Krehm) are a french custard which dates back to the 17th Century. Traditionally served in little pot shaped dishes (hence their name) or demitasse cups they are usually baked at low heat in a water bath. Their consistency is similar to a chocolate mousse but more dense yet not quite as firm as a flan. But this recipe today is for the new fangled Pots de Crème. As I said…no baking is involved. I’m telling you these little dreams are so easy to make you could do it first thing in the morning, while you’re still sleeping…perhaps before you’ve even had your first sip of coffee (or tea). Well, that might not be true, but they are pretty dang easy.

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However that doesn’t mean that there aren’t a couple of really important things you must do to ensure the success of this recipe. First of all, those eggs need to be room temperature. I promise you it will not work if you pull the eggs straight out of the fridge. Easiest thing to do is just set them out the night before. Oh come on! They are not going to go bad sitting out over night! But if this makes you nervous, you can let them soak in a bit of warm water to bring them up to room temperature. Again, I said warm water. Not boiling hot water. You don’t want to cook them at this point. Next important thing to remember is that it needs to be HOT coffee, not room temperature. I’m talking like McDonald’s lawsuit temperature coffee. That coffee has to melt all the chocolate as well as kill any bacteria that might be in those raw eggs, so don’t mess around. Put it in the microwave if you must and nuke it…nuke it real good! And finally once you’ve added the very HOT coffee, make sure you run the blender long enough that the chocolate is thoroughly melted and uniformly mixed. That is pretty much it. You just pour it into whatever containers you plan to serve it in, leaving plenty of room for the whipped cream and pop them into the fridge. In 3 -4 hours they will be set and ready to serve.

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I did this step first thing in the morning, though after I had my first mug or two of tea, the day of a dinner party and didn’t even think about them until I was ready to serve later that night. So there you have it. No fuss, no muss. And what a rousing success they were with the dinner guests. I mean, who doesn’t love coffee and Baileys and chocolate (oh my!).

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Folks thought that I had slaved away all day to come up with those divine silky Baileys Coffee treats I was serving up. And I won’t tell them otherwise, but aren’t you glad I let you in on the secret?

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Baileys & Coffee Pots de Crème with Baileys Whipped Cream Topping

  • Servings: 6 - 10 depending on the size of your jars or dishes
  • Difficulty: easy
  • Print

recipe from: Slim Pickin’s Kitchen

Ingredients:

  • 12 oz. (1 bag) high quality semi-sweet chocolate chips
  • 4 eggs, room temperature
  • 2 tablespoons (possibly more depending on your mood…) Bailey’s Irish Cream, separated
  • 1 cup piping HOT, dark roast coffee
  • 1/2 pint heavy whipping cream
  • chocolate shavings or cocoa powder or even fresh fruit, for additional garnish

Directions:

Pour 1 tablespoon (or a bit more if you’re feeling a bit saucy) of Bailey’s Irish cream into the coffee and stir. Set aside.

Add chocolate chips and room temperature eggs (really – I can not stress it enough – not cold out of the fridge, but room temperature eggs) to a blender or food processor and pulse, about 5-6 times, until the chocolate is broken up into small bits. Small folks, try to make it as easy as possible for that coffee to work its melting magic.

Microwave that coffee to make sure it is really hot!

With the blender running, slowly stream in the Baileys coffee and continue blending until the chocolate melts and the mixture thickens.

Pour the Baileys and coffee mixture into 6-8 small mason jars, martini glasses, ramekins or tea cups and refrigerate for 3 -4 hours or until set.

Right before serving the pots de crème, add whipping cream to the bowl of a stand mixture and beat until soft peaks form. Beat in the remaining tablespoon (and perhaps a bit more…) of Baileys until well mixed.

Dollop the Baileys whipped cream on top of the pots de creme and serve with chocolate shavings or a dusting of cocoa powder.

Enjoy!

Baileys & Coffee Pots de Crème brought to you by: Runcible Eats (www.leaandjay.com)

 


Chocolate Biscuit Cake

March 13, 2013

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Chocolate Biscuit Cake is one of my favourite cakes. I had never heard of it before heading off to Ireland for college where I ran across it in a little bakery in Cork. The gal behind the counter called it “Tiffin” and after experiencing just one bite of its rich, chocolatey decadence, I was hooked.

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I’m sure many folks in the States had never heard of it either until it got so much press a couple of years ago when Prince William chose it for his groom’s cake, I guess thereby proving it is a confection “fit for a king”. But for those of you who somehow missed out on all of the hoopla surrounding the royal wedding (where exactly were you?), a Chocolate Biscuit Cake is just what it sounds like, a dense chocolate cake with pieces of crumbled biscuits (cookies) running throughout.

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There are so many things that are fabulous about this cake. First of course is how utterly scrumptious it is. I mean complete chocolate bliss. And the cookies stay wonderfully crunchy, even after a day or two. (Ha! As if this cake would still be around a day or two after it is made!) The second glorious thing about this cake is that it is ridiculously easy to make. I’m not exaggerating. There is no baking involved. You basically melt some chocolate with butter, cream, and golden syrup, add some crumbled biscuits and pour it into a prepared pan and stick it in the refrigerator. Ta Da!

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There are a couple “foreign” ingredients you will need to try to track down. The biscuits traditionally used are digestive biscuits and the brand I prefer is McVities. If you are in the States, many larger grocery stores will carry some brand of Digestive Biscuit in their “International Food” section. If you can’t find them you could substitute in a butter cookie like Le Petit Beurre, Rich Tea Biscuits or simply Graham Crackers. Lyle’s Golden Syrup is a treacle, like molasses, but with a lighter color and less bitter taste. Again the best place to look for it is in the International Food section or possibly Baking section of a large grocery store. The King Arthur Flour store also sells it. A good substitution if you absolutely can’t get your hands on it is Dark Corn Syrup. I will also mention that Edible Ireland has posted a great recipe for Chocolate Biscuit Cake that does not require Golden Syrup, so take a look there as well. Chocolate Biscuit Cake is quite versatile. You can make it in any shape pan you prefer, round, square or loaf tins are fine. And you can easily customize this recipe by adding your favourite treats into the mix. I’ve seen recipes that call for rum soaked raisins, various nuts, or chopped up candy bars. Edible Ireland puts espresso powder in their biscuit cake, which I think sounds divine.

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This luscious cake is verrrrrry rich. Think of a cake made of fudge. A tiny sliver of a slice will go a long way. I’m not sure what sort of “chocolate coma” I would be in if I ate a slice the likes of which I have pictured here. Now I’m not saying I haven’t eaten that much biscuit cake in a day. I’m sure I’ve managed even more. But my modus operandi is to methodically slice off “small, little tastes” every time I walk by the cake and then to wonder at the end of the day what it is about being in the refrigerator that causes so much shrinkage in cakes! Treat yourself to a Chocolate Biscuit Cake on this St. Patrick’s Day.

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Chocolate Biscuit Cake

recipe from: Rock Recipes

Ingredients:

  • 2 pounds dark chocolate, roughly chopped (about 50% cocoa)
  • 1 pound unsalted butter
  • pinch salt
  • 1/4 cup whipping cream
  • 1/3 cup Lyle’s golden syrup
  • 1 pound digestive biscuits, broken by hand into postage stamp sized pieces

For the Ganache:

  • 1/2 cup whipping cream
  • 1 tbsp corn syrup
  • 8 ounces dark chocolate chopped

Directions:

Melt the butter over medium low heat. Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted. Remove from heat and stir in the whipping cream and golden syrup until smooth. Fold in the broken biscuits and pour into a 9 inch springform pan that has been lined with plastic wrap or parchment paper. Chill in the fridge for at least 3 hours or overnight. Remove from pan and glaze with chocolate ganache.

For the Ganache:

Scald the cream in the microwave until almost boiling. Pour over chocolate in a small bowl and let stand for five minutes. Stir until smooth then stir in the corn syrup. Pour over the cooled biscuit cake using a spatula to help cover it evenly. Reserve a bit of ganache to decoratively pipe or drizzle onto the top of the cake if so desired.

Enjoy!


Malted Chocolate Chip Cookies

August 30, 2012

Malted Chocolate Chip Cookies! My husband’s new favourite cookie, though he had a hard time choosing between these and the Cornmeal Shortbread Cookies I made a few weeks ago. And my husband isn’t really a cookie person. Or a big chocolate fan (go figure…). He is all about the fruit desserts. You know, cobblers, crisps, crumbles and pies. But when I made a batch of these cookies, he didn’t just eat the one to be polite. Well…maybe it started that way. But then I saw him reach for a second! Believe me, that doesn’t happen too often with him and cookies. So you know these cookies are particularly irresistible!

I had been looking forward to making these ever since I saw them on one of my favourite blogs, Buns in My Oven. They are right up my alley, two kinds of chocolate chips, chocolate syrup and malted milk powder! They simply have it all! Karly had baked these as a bar dessert, rather than cookies. It seems she tried to do them as cookies but was having trouble with them spreading too thin and burning on the outside before the inside was done. So she baked them in a pan and they came out wonderfully. I was all ready to try to make them as a bar dessert as well, but noticed that the recipe called for a 7 x 11 inch pan, which I didn’t have. I had my 9 x9 inch pan ready to sub in, when some wild hair took over and I reached for a baking sheet instead and decided I’d try the cookie version. Since it looked like these cookies had a tendency to spread too thin, once I had the dough all mixed up, I popped it into the fridge for about 30 minutes. Then I scooped out the chilled cookie dough and baked it for 12 -14 minutes. The cookies came out great! Mind you, these cookies are a bit thin, but not too thin. And they have a wonderfully chewy texture. Not to mention they are really delicious! And currently my husband’s reigning favourite cookie. Something tells me I’ll be baking many more batches. In fact, my husband has already asked for more. Amazing! Bake some for yourself today.

Malted Chocolate Chip Cookies

recipe slightly adapted from: Buns in My Oven

yield: 34 cookies

Ingredients:

  • 1 cup butter
  • 1 1/4 cups packed brown sugar
  • 1/2 cup malted milk powder
  • 2 tablespoons chocolate syrup
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chunks
  • 1 cup milk chocolate chips

Directions:

In the bowl of a stand mixer, beat together the butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.

In a small bowl, combine the flour, baking soda, and salt and stir to combine.

Gradually add the flour mixture to the wet mixture and mix well.

Stir in the chocolate chunks and chips.

Refrigerate cookie dough for at least 30 minutes. Don’t skip this step, otherwise you will find that the cookie dough will spread too quickly.

Line a cookie sheet with parchment paper. Using a cookie scoop, scoop out dough and place about 1″ apart on prepared baking sheet.

Bake at 375 degrees for 12 -14 minutes.

Cool on the pan for a few minutes then place them on a cooling rack to cool completely.

Enjoy!


Quintuple Chocolate Easter Brownies

April 3, 2012

Easter will be here soon! And one of the things I love about Easter is Cadbury mini eggs. I cannot wait until those delicious little morsels show up in the stores. I must admit, I tend to hoard them so that I can indulge in them year round. This year I found both the milk chocolate variety as well as the dark chocolate version and believe me, I was doing my happy, happy dance right there in the store while murmuring “my precious” under my breath! Come to think of it, perhaps it was my dance or that the “my precious” bit wasn’t as much under my breath as I imagined because I did get a few odd glances from the other shoppers. But just like my hero, the Honey Badger, I didn’t care!

So, after arriving back home, I was trying to come up with an Easter recipe in which I could use my Cadbury treasures. Last year I made adorable Chocolate Peanut Butter Bird’s Nests as my Cadbury Mini Egg vehicle.

I considered doing cupcakes, but most of the Easter Cupcakes which featured my beloved eggs, were topped with a nest fashioned of coconut flakes. My husband really dislikes coconut. I probably could eat all of the goodies on my lonesome, (who am I kidding…Cupcakes and Cadbury Mini Eggs…I definitely could!) but figured my waist line would thank me if I were to make a treat that at least the two of us could share. I picked up one of my favourite cookbooks, Dorie Greenspan’s Baking From My Home to Yours and came across her recipe for Quintuple Chocolate Brownies. Hmmm…quintuple huh? These brownies had unsweetened chocolate, bittersweet chocolate, cocoa, milk chocolate chips and were topped with a white chocolate glaze. There was a picture of them as well and they looked stunning, a deep, dark chocolate base covered with that beautifully contrasting stark white chocolate glaze. I thought about replacing the milk chocolate chips with Cadbury mini eggs, but in the end decided to colour the white chocolate to make it look more Easter-y and then decorate with sprinkles, sanding sugar and Cadbury Mini Eggs, so that the brownies would resemble an Easter Egg.

I was very pleased with my result. Adorable Easter Brownies. Although I must admit, adding the Cadbury Mini Eggs on top was almost like gilding the lily. Nah! I’ll never say no to a Cadbury Mini Egg!

These Quintuple Chocolate Brownies are phenomenal! More fudgy than cake-like, these brownies are a chocolate lovers dream! So rich, so decadent! They will be showing up sans Easter Bonnet decorations throughout the year on my table! You really must give these a try!

Quintuple Chocolate Easter Brownies

recipe from: Dorie Greenspan’s Baking From My Home to Yours

yield: 16 Brownies

Ingredients:

For the Brownies:

  • 1/2 Cup all-purpose flour
  • 1/4 Cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 2 Tablespoons strong coffee
  • 1 Cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 6 ounces premium-quality milk chocolate, chopped into chips, or 1 Cup store-bought milk chocolate chips
  • 1 Cup chopped nuts ( I omitted the nuts)

For the Glaze:

  • 6 ounces premium-quality white chocolate, finely chopped, or 1 Cup store-bought white chocolate chips
  • 1/3 Cup heavy cream
  • Various sprinkles, sanding sugar, and Cadbury mini eggs (your artistic choice here)

Directions:

Center a rack in the oven and preheat to 325°F. Line a 9×9″ baking pan with foil, butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt.

Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

Using a whisk or rubber spatula, beat the sugar into the chocolate mixture. Don’t beat too vigorously – you don’t want to add air to the batter – and don’t be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter.

If you’re not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated.

Finally, stir in the milk chocolate chips and the nuts. Scrape the batter into the baking pan.

Bake for 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.

Turn the brownies out onto a rack, peel away the foil and place it under another rack-it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

To make the glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth. If you are coloring the white chocolate, add the food coloring of your choice at this point.

Hold a long metal icing spatula in one hand and the bowl of glaze int he other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trim the side later (or not). If you are doing any Easter decoration, such as adding sprinkles or Cadbury Mini Eggs, do so at this point. Refrigerate the brownies for about 20 minutes to dry the glaze.

Cut into 16 squares, each roughly 2 1/4″ on a side.

Enjoy!



Malteser Chocolate Cookie Tart

March 7, 2012

And on the 7th Day of my St. Patrick’s Day recipes, I did not rest. No siree! You know what they say about no rest for the wicked? And wicked I was because on day 7, I made a Malteser Chocolate Cookie Tart for your enjoyment (and perhaps mine as well, since I got to actually gobble it all up)! What are Maltesers? They are the brand of malted milk balls found in Ireland. Just like “Whoppers” that are sold here in the States, except Maltesers come in both milk chocolate and white chocolate.

They were a favourite of mine while living in Ireland and luckily I can occasionally find them here in Virginia at my local Giant. If you can’t find the Malteser brand, just go ahead and use good old Whoppers. But definitely make this tart whatever you do! The first reason to do so is that it is very easy to make. Once you’ve baked the cookie dough base, you sprinkle chocolate chips over it while it is still hot from the oven.

Once the chips have melted, you just spread that molten chocolate evenly over the cookie base and then scatter the crushed malted milk balls over the top.

The second reason to make this tart is that not only does it come together nearly effortlessly, but it truly is fantastically delicious. The tart base is a buttery, chewy, chocolate malted cookie. Perched on top of all that yumminess is a rich sea of dark chocolatey bliss topped off with crunchy malted milk balls.

Oh..my…God!!! This dessert tastes every bit as good as it looks! Folks (and pups…) won’t be able to take their eyes off of it,

until it is completely devoured…which won’t take long I assure you.

Malteser Chocolate Cookie Tart

recipe from FoodBabbles

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup malted milk powder ( I used Chocolate Malted milk powder)
  • 1/2 cup sugar
  • 1 teaspoon (scant) coarse kosher salt
  • 3/4 cup unsalted butter, cut into 1-inch pieces, room temperature
  • 3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)
  • 1/2 cup Maltesers milk balls (or Whoppers), coarsely chopped and additional milk balls for decoration

Directions:

Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.

Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over the cookie crust. Let chips stand 5 minutes to soften, then spread melted chocolate over hot crust in the well that forms as center sinks.

Sprinkle crushed Maltesers over the tart.

Cool completely. Remove tart from pan; cut into wedges.

Enjoy!


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