Welcome to Bittersweet!

Chocolate

Recipes

White Chocolate and Lime Blondies

S'more Bars

Mounds Bar

Chocolate Pots de Crème

Chocolate-Peanut Butter Shortbread Bars

Chocolate Mascarpone Mousse with Bananas

Chocolate Fondue

Chocolate Chip Cookies

Brownie Sheetcake

Amazing Vegan Chocolate Cake

Trio of Truffles

White Chocolate and Lime Blondies

Ingredients:
6 Tbls. Unsalted Butter
5 oz. White Chocolate, chopped
1 ¼ C. AP Flour
½ tsp. Baking Powder
½ tsp. Salt
3 ea. Eggs
1 C., 2 Tbl. Sugar
1 Tbl. Minced Lime Peel, (no pith)
2 tsp. Vanilla
Method:
1. Pre-heat oven to 350.
2. Line a 9” square baking pan with foil, allowing to extend over the sides.
3. Butter foil.
4. Combine butter and 4 oz. white chocolate in a small sauce pan.
5. Whisk over low heat until melted. 
6. Beat eggs, sugar, peel, and vanilla until fluffy. Stir in white chocolate.
7. Fold in sifted dry ingredients.
8. Spread batter into prepared pan. Sprinkle 1 oz. chocolate atop batter.
9. Bake until golden and top is dry to touch, about 35 minutes.


S'more Bars

Crust Ingredients:
10 oz. Graham Cracker Crumbs
1 1/8 C. AP Flour
¾ C. Brown Sugar
1 ½ ea Eggs
6 oz. Unsalted Butter, chilled and cut into sm. pieces
Toping Ingredients:
3 ½ oz. Cream
1 lb., 1 oz. Bittersweet Brand Milk Chocolate Buttons
1 ½ C. Mini Marshmallows
Method:
1. In a mixing bowl add crumbs, flour, and brown sugar. Blend.
2. Add butter and mix slowly to a fine meal.
3. Add eggs and mix until evenly moist. Press into pan to form a layer.
4. Bake until firm to the touch. Let cool completely.
5. Bring cream to a simmer and pour over chocolate. Stir until melted.
6. Add marshmallows and spread over crust.
7. Place in refrigerator until set.


Mounds Bar

Ingredients:
14 oz. Sweetened Condensed Milk
14 oz. Flaked Coconut
1 ¼ C. Powdered Sugar
1 tsp. Vanilla
24 oz. Bittersweet Brand Dark Baking Buttons
Method:
1. In a mixing bowl blend milk and vanilla.
2. Add the sugar a little at a time until smooth.
3. Stir in the coconut
4. Mixture should be firm.
5. Pat firmly into a 9x13 form and chill until firm. Can use a rolling pin over parchment to level out and fill the form.
6. Cut into bars and dip into melted chocolate. Let cool for several hours until set.
7. Store at room temperature.