Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other. 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.

1/2 cup lard (instead of vegetable oil)
4 oz Tablea (native chocolate) or unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon Almond Extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for rolling the dough)

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Divide dough into two bowls. Cover; refrigerate at least 3 hours.

Remember the dough has to be well-chilled for so confectioners’ sugar does not get absorbed by dough upon rolling

2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Dough has to be really chilled before you roll on the powdered sugar

I roll the dough lightly on the bowl minimizing warm contact with my palms. Remember dough has to be really chilled

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Notes

1. 4 ounces of unsweetened baking chocolate is equivalent to 113 grams. In Manila, I purchase unsweetened baking chocolate from Chocolate Lovers.

2. If you don’t have unsweetened baking chocolate or tablea, you can substitute with cocoa powder.

3 tablespoons cocoa powder + 1 Tablespoon fat is equal to 1 ounce of unsweetened baking chocolate

4. Make sure the tablea that you buy is pure, unadulterated tablea. Sometimes, the tablea is already mixed with sugar. That is not a good substitute for baking——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

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Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.

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

Use genuine whipping cream like Elle & Vire not All purpose cream

Chef Joey Prats demonstrates the To Die for Chocolate Mousee

Procedure:

For the Mousse:

1. Chop the bittersweet chocolate couverture and place in a large bowl.

2. Combine heavy whipping cream and coffee solution in a heavy saucepan and bring to boiling point over medium heat, stirring occasionally.

3. Pour hot cream mixture over chopped chocolate in a bowl. Allow to stand for a minute or two, then stir mixture until smooth and glossy. Cool to room temperature.

pouring hot cream mixture

mixing the hot cream mixture with chopped chocolates

Cool over a bowl of ice

4. Place chilled heavy whipping cream in a mixer bowl. Using the wire whip attachment, whip cream to medium peak stage.

Whipping cream is now medium peak

5. Gentle fold whipped cream into chocolate mixture

After stirring, it looks like this

6. Spoon approximately 100 grams of mousse into each of sixteen dessert goblets. Chill for at least 4 hours to set the mousse.

For the Assembly:

1. Combine chilled heavy whipping cream and sifted confectioner’s sugar in mixer bowl. Using the wire whip attachment, whip mixture to stiff peak stage. Do not overwhip.

2. Transfer sweetened whipped cream to a pastry bag fitted with a large open star tip. Pipe a large rosette on each goblet of mousse and decorate with bittersweet chocolate couverture shavings.

Sprinkle with chocolate bits

yummy

Even Nina and Eric thinks so:

Why not try it for yourself?

As Chef Joey Prats said “The Perfect dessert is a sensual experience that catapults you to a state of sheer pleasure, where mind, body and soul merge into paralyzing ectasy

Recipe is only for your personal use. Copyright of the recipe belongs to Culinary Institute of Aristocrat (CIA) . CIA, a boutique school , a culinary school in Manila has two flagship courses: offers “Fundamentals of Culinary Arts,” and “Home Bakeshop: From Concept to Operation.” It is a member of the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association, American Culinary Federation. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

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