recipes

Chocolate-Dipped Marshmallows

Resource: Hands-On Time: Total Time: Serves:	Real Simple. February 2009. p. 186 or link 10 minutes 10 minutes 12
	12 marshmallows 2 oz semisweet chocolate, melted 3 tbsp toppings (such as chopped pistachios, shredded coconut, + crumbled graham crackers)
	Dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with your desired toppings.  Serve immediately or chill until firm, about 20 minutes.

TWO WAYS TO MELT CHOCOLATE:

1.  Placed chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering watter; cook, stirring occassionally, until melted, 2 to 3 minutes.

2.  Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.

Chocolate Panini

Resource: Hands-On Time: Total Time: Serves:	Real Simple. February 2009. p. 186 or link 5 minutes 5 minutes 2
	4 slices challah or white bread 2 oz semisweet chocolate,chopped
	Form 2 sandwiches with the bread + chocolate.  Transfer to a hot panini press or waffle iron and cook until the bread is golden + chocolate has melted, 2 to 3 minutes. Alternatively, cook the sandwiches in a hot grill pan, turning once _ pressing down frequently.

TWO WAYS TO MELT CHOCOLATE:

1.  Placed chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering watter; cook, stirring occassionally, until melted, 2 to 3 minutes.

2.  Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.

Chocolate Ricotta Mousse

Resource: Hands-On Time: Total Time: Serves:	Real Simple. February 2009. p. 186 or link 5 minutes 10 minutes 4
	1 15-oz container ricotta (about 2 cups) 2 tbsp confectioners' sugar 4 oz semisweet chocolate, melted, plus more (shaved) for topping
	In a food processor, blend the ricotta, sugar, + melted chocolate until smooth.  Divide among bowls + top with the shaved chocolate.  The mousse can be refrigerated until ready to serve, up to 2 days.  Bring to room temperature before serving.

TWO WAYS TO MELT CHOCOLATE:

1.  Placed chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering watter; cook, stirring occassionally, until melted, 2 to 3 minutes.

2.  Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.