Best Chocolate Flecked Pirouettes Recipes

Snow Flecked Brownies image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 35m

Yield 20 brownies

Number Of Ingredients 9

13 ounces unsalted butter
13 ounces best-quality dark chocolate
6 eggs
12 ounces sugar
1 tablespoon real vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon fine salt
9 ounces white chocolate chips, or good white chocolate, chopped
Approximately 2 teaspoons powdered sugar, for dusting

Steps:

Preheat the oven to 350 degrees F.
Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it; the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.

Chocolate Flecked Pirouettes image

Provided by Beth Streeter

Categories Chocolate

Time 20m

Number Of Ingredients 6

1/2 c butter softened (1stick)
1/2 c sugar
2 egg whites chilled
1/2 c all purpose flour
1 tsp vanilla extract
1/3 c coarsley grated bittersweet or dark chocolate

Steps:

1. Preheat oven to 400 degrees
2. Beat butter, sugar, and vanilla in a small bowl until light and fluffy
3. Beat in egg whites one at a time.
4. Add flour and beat at low speed just until blended.
5. Gently fold in chocolate.
6. Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
7. Bake one sheet at a time in the beginning, till you get the hang of these.
8. Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
9. Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
10. Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
11. Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
12. Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.