Flower

A *sweet* swap

A few days ago, my friend AJ sent a quick email out asking if I’d like to do a cookie exchange. Normally, I balk at anything that involves a mass quantities of anything, especially this time of year. . . but the email said it was a *virtual* exchange and all we had to do was share a sweet treat and a recipe and make it papercrafty somehow. Hmmm, I could do that!  Instead of doing a traditional cookie, I tried a recipe that Daven thought up and shared with me. It’s a cooked ganache and *extremely* easy to make and absolutely, positively divine.  You only need a little, and believe me. . . you do need to try this stuff!  He called it fork-able chocolate. I called it a little bit of heaven!

This little dessert is just over 1 1/2 inches wide and about the same height.  How pretty would a bunch of these be on a tray for a party? Or you could make a bunch and box ’em up for neighbors or coworkers. . . .

I made a box that’s 2 inches wide and about 3 1/2 inches tall out of heavy-duty acetate, some patterned paper, and some cardstock. The bottom’s reinforced with patterned paper covered chipboard and a piece of acetate to keep the paper pretty.

The top is adhered to the acetate so that you can just untie the bow and pull the top and acetate right off to eat the sweet treat. Yum!

Want to make your own? Here’s Daven’s recipe.

Daven Nolta’s Forkable Chocolate Dessert

1 bag Ghirardelli dark chocolate chips, 60% cocoa
1 1/2 cups heavy cream
Peppermint candies
Some kind of garnish (I dusted raspberries with superfine dusting sugar and added some mint; Daven did sugared cranberries and mint)
Optional: Add some instant coffee to the melted chocolate before baking to make it peppermint mocha-y
– Heat cream until it’s barely simmering, then slowly whisk in chocolate chips.
– Once everything’s melted and smooth and thick, pour into a pan (I lined mine with parchment paper, Daven used a springform pan) and bake at 350 for 10-15 minutes, just enough for the chocolate to start to set up in the middle.   He said you don’t want the chocolate to totally boil, but it will on the edges. You can leave it a little soupy in the middle.
– Chill for several hours and you’ll have a nice block of fork-able chocolate. (I tried cutting mine after an hour and it was too soon – it was messy and gross but still tasted good! After going to a band concert and shopping, it was perfect!) 🙂
– I cut mine out with a biscuit cutter, then rolled the sides in peppermint candies that had been pulverized in my food processor.
– To make the top pretty, I rolled raspberries in superfine dusting sugar and added a sprig of mint. Daven’s had sugared cranberries with the mint.

For more sweet ideas, make sure to visit my friends!

Eva Dobilas
http://evafromca.blogspot.com/

Kimberly Crawford
http://kimberly-crawford.blogspot.com/

Jimmi Mayo
http://thestampingshopper.blogspot.com/

Tina Fussell
http://travelingmama.net/

Tiffany Johnson
http://tiffguam.com/

Julie Lacey
http://www.stampsandtaxes.blogspot.com/

& our wonderful hostess,

AJ Otto
http://thewillowgarden.blogspot.com/

This entry was posted in Stamped Stuff. Bookmark the permalink. Trackbacks are closed, but you can post a comment.

13 Comments

  1. Posted December 12, 2010 at 9:37 am | Permalink

    That looks DELICIOUS! Hm, Hm, hmmmmmmm

  2. Posted December 12, 2010 at 9:41 am | Permalink

    omg these sound delish and look SO adorable I can barely stand it!

  3. Jean Cross
    Posted December 12, 2010 at 10:01 am | Permalink

    My heart is just thumping thinking about all this chocolatey goodness. It is such a pretty presentation, too.

  4. StampinCathy
    Posted December 12, 2010 at 10:40 am | Permalink

    This sounds and looks wonderful. I just love that box too.

  5. Posted December 12, 2010 at 10:59 am | Permalink

    these are ADORABLE!!! And sound super easy!!! I think some chopped nuts or toffee on the side would be awesome also…YUM!! THANKS so much for sharing!

  6. Posted December 12, 2010 at 11:31 am | Permalink

    D is da’ man!!! What a NEAT and delicious recipe!!! And your presentation is so SO darling, Jenn!!!

  7. Posted December 12, 2010 at 11:32 am | Permalink

    Looks divine! Love your blog makeover, too!

  8. latisha
    Posted December 12, 2010 at 11:48 am | Permalink

    Yum! These look delicious and easy to make…score!

  9. Posted December 12, 2010 at 3:40 pm | Permalink

    You had me at forkable chocoalte…oh my heaven!! I cannot wait to try this one! And it is gorgeous in its presentation!! This one probably won’t make it as any gifts… 🙂 🙂 🙂
    Merry Christmas!!! ((((((((HUGS))))))))))))

  10. Posted December 13, 2010 at 4:26 pm | Permalink

    wow! These look completely amazing! We are going to have to do this again, because it was soo much fun! Hugs from Denmark!

  11. Posted December 13, 2010 at 6:20 pm | Permalink

    OMG, Jen, I didn’t see yours yesterday, but these are gorgeous and I bet they taste yummy, too…and look at your pretty presentation on top of it!! Love this and I might just have to try it!! Big Hugs to you!!

  12. joanir relf
    Posted January 7, 2011 at 4:18 pm | Permalink

    I am a friend of Bianca’s and am looking forward to learning lots from her.
    !

  13. joanie relf
    Posted January 7, 2011 at 4:19 pm | Permalink

    OOPS! My name is Joanie, not Joanir!!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Cookie Policy

Blog hosted by Splitcoaststampers Privacy Policy Cookie Policy