I associate Chocolate Crinkles with Christmas gift giving. These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year! This year, I decided to bake Chocolate Crinkles with our native tsokalate , the tablea (Chocolate Tablets). Growing up in Cebu, the tsokalate drink is the standard drink on our noche buena. You can just imagine the tsokolate aroma as you bite each cookie.

The original recipe used for Chocolate Crinkles is based on Betty Crocker, mom’s favorite recipe book. I replaced the oil with lard as it is much easier to manipulate. Hope you enjoy baking this easy recipe.
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Posted: December 21st, 2008 under Baking Recipes, Chocolate.
Comments: 6

A simple, elegant, and scrumptious chocolate mousse that is both light and rich. This sensational dessert is a feast for the senses as it transports you to pure dessert bliss. Every single spoonful explodes with rich chocolate madness, melting in your mouth and making you crave for what could be the next closest thing to heaven mankind will ever know. But the best part is the simplicity of its preparation. Let me share a recipe demonstrated to me (during the Chef of the Day Event for Bloggers) by Chef Joey Prats, Culinary Institute of Aristocrat (CIA) Program Development Consultant.

Yield: Serves sixteen

Ingredients:

For the Mousse:

500 grams bittersweet chocolate couverture

300 grams heavy whipping cream

5 grams instant coffee powder dissolved in

10 grams hot water

800 grams heavy whipping cream, chilled

For the Assembly:

500 grams whipping cream, chilled

50 grams confectioner’s sugar, sifted

Bittersweet chocolate couverture shavings

Bittersweet chocolate couverture can be bought locally at Chocolate Lovers

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Posted: June 20th, 2008 under Chocolate.
Comments: 7