Best Chocolate Wedges Recipes

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CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES



Chocolate-Dipped Hazelnut Shortbread Wedges image

Categories     Chocolate     Dessert     Bake     Winter     Hazelnut     Gourmet

Yield Makes 32 cookies

Number Of Ingredients 6

1 1/4 cups hazelnuts with skins (about 6 ounces), toasted
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
4 ounces fine-quality bittersweet or semisweet (not unsweetened) chocolate
1 tablespoon vegetable shortening

Steps:

  • Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
  • In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

CHOCOLATE-DIPPED PECAN WEDGES



Chocolate-Dipped Pecan Wedges image

Serve these nutty pecan wedges glazed with chocolate chips made using Gold Medal® all-purpose flour - a sweet treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 36

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup cold butter or margarine, cut into small pieces
1 egg
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup butter (do not use margarine)
1/2 cup honey
4 cups coarsely chopped pecans
1/4 cup whipping cream
1 teaspoon grated orange peel
1 bag (12 oz) semisweet chocolate chips (2 cups)
4 teaspoons shortening
Kosher salt, if desired

Steps:

  • Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
  • Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
  • Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 wedge, Sodium 101 mg

CHOCOLATE WEDGES



Chocolate Wedges image

A chocolate version of our Basic Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 to 12

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners’ or granulated sugar
1 teaspoon pure vanilla extract (optional)
1/2 cup of cocoa

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Sift 1/2 cup cocoa with flour and salt. Press dough into 8-inch springform, or roll it to 1/4 inch thick; cut into wedges. Score with a knife; chill. Heat oven to 325 degrees. Bake until firm, 20 to 25 minutes.

CHOCOLATE CITRUS WEDGES



Chocolate Citrus Wedges image

These sweet and tangy treats are a perfect party dessert. They refresh your taste buds while satisfying a sweet tooth. Leftover chocolate and a lemon-themed party inspired the recipe.-Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

2 medium lemons or tangerines, peeled and separated into wedges
1/2 cup orange marmalade
1/2 teaspoon ground cinnamon
4 ounces dark chocolate candy coating, coarsely chopped
2 teaspoons shortening
1/4 cup finely chopped walnuts

Steps:

  • In a microwave, heat marmalade for 15 seconds. Dip lemon wedges in marmalade; allow excess to drip off. Place on waxed paper; sprinkle with cinnamon. Refrigerate for 30 minutes or until set., In a microwave, melt chocolate and shortening; stir until smooth. Dip wedges in chocolate; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-DIPPED PECAN WEDGES



Chocolate-Dipped Pecan Wedges image

Serve these nutty pecan wedges glazed with chocolate chips made using Gold Medal® all-purpose flour - a sweet treat.

Provided by @MakeItYours

Number Of Ingredients 15

2 cups Gold Medal® all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup cold butter or margarine, cut into small pieces
1 egg
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup butter (do not use margarine)
1/2 cup honey
4 cups coarsely chopped pecans
1/4 cup whipping cream
1 teaspoon grated orange peel
1 bag (12 oz) semisweet chocolate chips (2 cups)
4 teaspoons shortening
Kosher salt, if desired

Steps:

  • Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
  • Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
  • Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.

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