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Recipes

Chocolate Martini

BT Calgary | posted Thursday, Dec 3rd, 2015

Chocolate Martini for one:

Ingredients:

  • 1/3 cup Brandy (Grand Marnier/Cognac/Williams etc.)
  • 1/3 cup White crème de cacao
  • 3 Tbsp. 33-36% whipping cream
  • 3 Tbsp. milk
  • 1/3 cup Cococo Chocolatiers Bitter Sweet Chocolate Morsels

Directions:

  1. On a stovetop, warm the cream and milk to approximately 80 degrees C.
  2. Add to chocolate and mix together.
  3. In a shaker with ice, add the brandy and crème de cacao, then add the chocolate mixture.
  4. Shake, strain and pour into a chilled glasses.

 —

Virgin Chocolate Martini for a group:

Ingredients:

  • 1 cup Milk
  • 1 cup Cream
  • 200g (1 canister) Cococo Chocolatiers Bitter Sweet Chocolate Morsels
  • 1/4 Grapefruit, Orange or Apple Juice

Directions:

  1.  On a stovetop, warm the cream and milk to approximately 80 degrees C.
  2. Add to chocolate and mix together.
  3. In a shaker with ice, add choice of juice and the chocolate mixture.
  4. Shake, strain and pour into chilled glasses.

 

Tip: Rim glasses with chocolate shavings.  First dip the rim into a simple syrup (one part sugar and one part water) and gently dip into shavings.

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Chef Darren’s Chili Recipe

BT Calgary | posted Tuesday, May 5th, 2015

Chef Darren’s Chili Recipemoms best meal

Courtesy Darren MacLean, downtownfood

 

Ingredients:

 

  • Splash of vegetable oil
  • 2 large onions, chopped
  • 1 chili pepper, chopped
  • 3 cloves of garlic, chopped
  • 2 lbs of lean ground beef
  • 3400g tins of whole tomatoes with juice, chopped
  • 2 tablespoons toasted and ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 cinnamon stick (Chef) (no cinnamon stick for Mom)
  • 2 450g cans kidney beans, rinsed
  • 1 350 ml can of beer (Mom)
  • 1/4 cup red wine (Chef)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons sour cream
  • 1/2 cup shredded cheddar
  • 3 teaspoons shredded scallions

 

 

To make:

 

  1. In a medium-sized stockpot, heat the oil over medium heat. Sauté onion, chili pepper and garlic until soft. Add ground beef; cook and stir until meat is browned, then drain off all excess fat from the beef before heading to the next step.
  2. De-glaze with wine and/or beer; allow to reduce by half before heading to the next step.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon stick. Cover and simmer for 45 minutes.
  4. Stir in kidney beans and cook for another 15 minutes.
  5. Finish with a touch bitter dark chocolate for a chef’s touch (1/2 T only).
  6. Top with cheddar, sour cream and freshly chopped green onions.

 
Check out Chef Darren Maclean create this recipe with his mom!

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Magic Shell Dipper Pops

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes + 2 hours freezing time

Makes: 1 pop

Ingredients

  1. 3 tbsp (45 mL) Smucker’s Magic Shell Chocolate Flavoured Topping
  2. ½ cup (125 mL) vanilla ice cream or frozen yogurt, softened
  3. Sprinkles

Directions

  1. Place 1 tbsp (15 mL) Smucker’s Magic Shell on the bottom of 4 oz disposable cup.
  2. Top with ½ of ice cream, insert wooden stick and then top with 1 tbsp (15 mL) of Smucker’s Magic Shell, remaining ice cream and remaining Smucker’s Magic Shell.
  3. Freeze until firm, about 2 hours.
  4. Cut cup away from ice cream and roll in sprinkles to garnish.

 

Courtesy Smucker’s

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Orange chocolate yogurt mousse

BT Calgary | posted Tuesday, May 13th, 2014

This sweet and tangy mousse made with yogurt is a deliciously easy way to add a special touch to a weekday lunch.

Preparation: 15 minutes
Cooling: 3 hours
Servings: 4

Ingredients

  • 2 tsp (10 mL) unflavoured gelatin powder
  • 2/3 cup (150 mL) unsweetened orange juice
  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (30 mL) unsweetened cocoa powder
  • 2 cups (500 mL) 2% plain yogurt
  • 1 orange, peeled, halved and sliced
  • 1 tbsp (15 mL) shaved dark chocolate

Method

  1. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes until gelatin is softened.
  2. In a small bowl, combine sugar and cocoa powder, breaking up any lumps of cocoa.
  3. Whisk cocoa mixture into saucepan and heat over medium-low heat, stirring constantly, for 2 to 3 minutes or until gelatin is dissolved.
  4. Pour into a medium heatproof bowl, cover and refrigerate for about 1 hour or until almost set.
  5. Using an electric mixer, beat gelatin until light and foamy.
  6. Beat in yogurt, just until blended.
  7. Pour into individual serving bowls, cover and refrigerate for about 2 hours or until set, or for up to 1 day.
  8. To serve, garnish each bowl with orange slices and shaved chocolate.

Tip:
To make this a semi-freddo (partially-frozen) dessert, use freezer safe serving bowls and freeze the mousse for about 4 hours, or freeze solid and transfer to the refrigerator 1 hour before serving.

Nutritional information
Number of servings of milk products: ¾
Per serving:
Energy: 198 calories
Protein: 9 g
Carbohydrate: 36 g
Fat: 3 g
Fibre: 1.9 g
Sodium: 90 mg
Calcium: 246 mg

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