Dangerously Dark (32 page)

GET READY: Preheat oven to 425°. Grease a 9-inch round baking pan with 1 tablespoon of melted butter; set aside.

 

MAKE FILLING: In a small bowl, combine brown sugar, 3 tablespoons granulated sugar, cocoa powder, and
teaspoon salt. Stir in 1 tablespoon of melted butter until the mixture is like wet sand. Stir in mini chocolate chips, then set aside.

 

MAKE DOUGH: In a large bowl, stir together 2½ cups flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining ½ teaspoon salt. In a small bowl, whisk together buttermilk and 2 tablespoons melted butter. Add the liquid to the dry ingredients and stir until the liquid is absorbed (the dough will look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth.

 

SHAPE ROLLS: Sprinkle clean countertop with remaining ½ cup flour, then pat out the dough into a 12- by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter, then sprinkle with the chocolate filling, leaving a ½-inch border. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

 

BAKE ROLLS: Bake until the rolls are light golden brown, 23 to 25 minutes. Cool 2 minutes. Use an offset metal spatula to loosen the rolls from the pan. Wearing oven mitts, place a large plate over the pan and invert the rolls onto the plate. Place the greased cooling rack over the plate and invert the rolls onto the rack. Cool about 5 minutes before glazing.

 

MAKE GLAZE: In a small bowl, stir together confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over baked and cooled rolls. Enjoy!

 

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OTES FROM
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AYDEN

 

Do you like cinnamon rolls, but wish they packed a little more
oomph
? Try these chocolate-filled rolls, instead! If you don't have mini chocolate chips, you can roughly chop regular chocolate chips or chunks into smaller pieces. If any filling escapes while you're rolling up the dough, just tuck it back in or sprinkle on top. These rolls don't have to look picture perfect to taste perfectly delicious!

GET READY: In a small bowl or ramekin, stir together sugar, cocoa powder, and (optional) flaky sea salt. Set aside.

 

Make the toast via your preferred method: toaster, toaster oven, grill, or broiler. Butter toast, then sprinkle evenly with sugar-cocoa mixture. Serve hot!

 

N
OTES FROM
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AYDEN

 

Okay, this twist on standard cinnamon-sugar toast is (admittedly) one of those treats you hardly need a recipe for. But it's useful to have in your back pocket when you need a chocolaty nosh fast (
now now now
).

 

The quality of the bread and butter is everything here, so spring for the good stuff! If you opt for the flaky sea salt, try natural Maldon brand. It's easy to find in most grocery stores. Or get fancy and try a vanilla bean flake salt from an artisanal purveyor (like Jacobsen Salt Co. in Portland).

GET READY: Place chopped chocolate in a medium heatproof bowl. Have a lid or plastic wrap ready to fit the bowl.

 

MAKE SAUCE: In a microwave-safe medium container, combine heavy cream, corn syrup or golden syrup, and salt. Microwave until just simmering, about 3–4 minutes.

 

Carefully pour hot cream mixture over chopped chocolate. Immediately cover and let stand 5 minutes. Add vanilla extract, then stir until hot-fudge sauce is smooth. Enjoy!

 

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OTES FROM
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AYDEN

 

Everyone needs a go-to hot-fudge sauce, and this is mine. You can use any kind of good-quality chocolate for this: bittersweet, semisweet, even milk chocolate. Or be a rebel and try very good quality white chocolate for a blond version! (In that case, look for cocoa butter listed first among the ingredients, to be sure you're getting an excellent product.)

 

This hot-fudge sauce will last for up to a week if kept carefully covered in your refrigerator. Your mileage may vary, however—mine never lasts that long!

 

This sauce will thicken when cold; just rewarm it gently to restore its silky, luxurious texture.

GET READY: Place the ice cream in a small bowl or mug.

 

GO: Pour the espresso over the ice cream, followed by the chocolate liqueur and the chocolate stout (the chocolate stout will foam a little; that's okay). Consume immediately, before the whole thing turns into delicious, melty chocolate soup.

 

N
OTES FROM
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AYDEN

 

Never had an affogato? You've got to try this one! An affogato is Italy's version of a root beer float—and this boozy version is especially delicious.

 

Don't try this one right before bed, though. I'm a huge chocoholic, but the espresso puts this treat in the afternoon-delight category for me.

GET READY: Place chocolate in a small heatproof bowl; microwave at 50 percent power for 2 minutes, stopping to stir after 1 minute. If the chocolate is not yet completely melted, heat up to 30 seconds more at 50 percent power. After melting, allow to cool slightly.

 

MAKE PUDDING: In a medium heatproof bowl, whisk together granulated sugar, brown sugar, cocoa powder, cornstarch, and salt. Whisk in approximately ½ cup of the milk, stirring until smooth. Whisk in remaining milk.

 

Microwave pudding for 6-9 minutes, stirring every 3 minutes or so, until mixture comes to a complete boil. (Watch closely, or pudding may boil over!) Whisk in melted chocolate and vanilla extract. Pour pudding into individual serving dishes; cover each dish by pressing plastic wrap directly onto surface of pudding. Refrigerate until completely cool, approximately 2-3 hours. Serve and enjoy!

 

N
OTES FROM
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AYDEN

 

You might be reluctant to use a microwave for this recipe (and especially for melting chocolate), but as long as you keep an eye on things, it's a fast and easy way to make pudding (or ganache, or hot-fudge sauce). Feel free to gild the lily with a dollop of Chantilly cream (which is just a fancy way of saying heavy cream whipped with vanilla and sugar) and shaved chocolate.