Hot Fudge Brownies

Sometimes a simple recipe, mix or formulation can be transformed and taken to greater heights with the addition of 1 thing.  One well made ingredient that takes what is already good and makes it great.  Such was the case with the brownies I made today.  I took a great mix from Brooke's Candy 1/2 C of flaked hot fudge to the batter before it hit the oven.  I literally used a spoon and scooped out little bits and added those bits to the finished batter.
Divine I tell you :)
This technique is great with our original hot fudge and just gets better with each other variety of ours you use.  Use our chili hot fudge and top it with peppermint ice cream.  Fantastic!

Panna Cotta

Wayne Shive has created another masterpiece! He made Panna Cotta~ 2 ways!

Elderflower infused chocolate and strawberry 

BB&Co Caramel sauce with Cara orange and Marcona almonds

Panna Cotta

¼ oz. (1 Tbls.) powdered gelatin

3 Tbls. warm water

3 cups heavy cream

1 cup buttermilk

¾ cup sugar

1 vanilla bean, split

Sprinkle gelatin over water in a small bowl and let sit for 10 minutes.

Heat the cream and buttermilk along with the sugar and vanilla bean in a saucepan over medium heat, stir occasionally to dissolve sugar.  As soo0n as it simmers remove from heat and add the gelatin stirring to dissolve.

Strain the mixture into a pitcher to remove the bean.  Pour the mixture into ramekins or dessert cups, or one large dish.  Chill, uncovered, for at least 3 hours.

To unmold, dip the cups into hot water for about 10-15 seconds, then turn the panna cottas on to dessert plates.  Dress the panna cottas with fresh berries, chocolate or caramel sauce or nuts.

For the Elderflower sauce use Best Boy Original Dark Hot Fudge Sauce add 1 tsp of water and 1 TB of St Germaine Elderflower Liqueur, warm and mix.

Chocolate Cupcakes with Our Hot Fudge Filling and Mint Buttercream Icing

Purchase one of our gourmet Hot Fudge Sauces HERE

It's that time of year again.... Baking season!
We have a great recipe for you that not only captures the tastes of the season but also incorporates our gourmet hot fudge sauces as well!  It's like a little hidden surprise :)


Chocolate Cupcakes with Mint Buttercream Icing AKA Mint Hot Chocolate Cupcakes
1/2 cup cocoa powder
1 cup boiling hot water
1 1/3 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 tsp vanilla

Directions:
1. Preheat oven to 375 degrees. Lightly grease or line 16 muffin cups with liners.
2.  In a small bowl, stir boiling water and the cocoa powder until smooth. Set aside and let cool while you prepare everything else.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla. Then add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
5. Fill each muffin cup about 1/2 full with batter and add a teaspoon of our Original or Mocha Hot Fudge.  Scoop a bit of batter over the top to cover the hot fudge and bake for 16-20 minutes or until springy to the touch and toothpick inserted into the center of a cupcake comes out clean. Place on a wire rack to cool.
6. Frost with mint frosting once cupcakes are completely cooled. You can either pipe them or spread them on with a spatula. Piping is pretty and so much fun to do! I also like to add festive sprinkles, candied cherries or a dusting of sweetened cocoa powder.

Mint Buttercream Icing
1/2 cup unsalted butter, room temperature
1 tbsp milk
1/4 – 1/2 tsp peppermint extract
2 cups powdered sugar
Directions:
1. Beat the butter at medium speed until creamy. Beat in milk and mint extract.
2. Slowly add in the powdered sugar on low speed, stopping every once in a while to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn’t minty enough.