Chocolate Honey Butter Food

CHOCOLATE HONEY ALMOND TART

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom and sides of a 9-inch springform pan.
• Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
• In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

EASIEST EVER CHOCOLATE HONEY CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
• In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.
• Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.
• Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don't worry - it will be completely fine. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
• Once the cake has cooled, level the top with a sharp knife. You shouldn't need to slice off too much and small differences in height can be made up for with ganache as well.
• Make the ganache by combining the chocolate and cream in a small saucepan. Gently heat over medium-low heat while stirring with a spatula or wooden spoon. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.

CHOCOLATE SPREAD

Steps:

• Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

CHOCOLATE HONEY CHIFFON PIE

Steps:

• Use a food processor to crush the graham crackers, then add the sugar and butter and combine well. (Or if you don't have a food processor, put the crackers in a ziplock and crush with a rolling pin, then mix it all together in a bowl.)
• Press the mixture into an 8 or 9 inch pie plate. Use a measuring cup to press into the edges of your pie plate.
• Stash it in the fridge while you make the filling.
• Separate the eggs. Break the whites into a large bowl or stand mixer. Put the yolks in a small bowl and set nearby.
• Spoon the sour cream into a 1/2 measuring cup and have it nearby; you'll need it handy when working with the chocolate.
• Fill your smallest saucepan with about 2 inches of water and set over high heat on the stove. Place a metal or glass bowl on top of the pan. Let the water come to a bowl. Make sure you use hot pads when you touch the bowl. (This is a homemade double boiler. I don't have one. If you do, then use that!)
• Add 6 ounces of chocolate (1 cup) to the bowl and stir occasionally until melted.
• As soon as the chocolate is melted, remove it from the heat (leave the pan boiling), add the yolks to the center of the chocolate, and whisk vigorously. You have to move fast! Don't let those eggs curdle on you. If you can get someone else to add the yolks while you are stirring, that's easiest, but not necessary.
• Replace the bowl of chocolate over the pan of boiling water and whisk for about 30 seconds, or slightly more, until the mixture forms a ball and pulls away form the sides of the pan. Immediately remove the bowl from the heat. Stir in the sour cream and beat with a whisk until smooth.
• While the chocolate is melting, begin preparing the egg whites. Add the salt to the whites in the bowl; measure the honey and set it nearby.
• Beat the whites until stiff but not dry, then very gradually add the honey while continuing to beat until stiff peaks form. Do not despair if the whites look soft after you add the honey. Beat for 4 or 5 minutes, and they will stiffen beautifully. The bigger the beater and the more powerful the mixer, the easier and quicker this job is, but no matter what type beater you use, it will work if you just keep at it.
• When the egg whites are stiff, gently and gradually fold them into the chocolate mixture.
• Spoon the mixture into the prepared crust and spread to the edges.
• Poke toothpicks all over the pie so that they stick up. Cover with plastic wrap and store the pie in the fridge for at least 3 hours, overnight is better.
• Put 1/2 cup of semisweet chocolate in a small bowl with 1 teaspoon of shortening. Microwave in 30 second intervals until it is melted. Spread melted chocolate very thinly on the back of a metal baking sheet and freeze for 5 minutes.
• Using a metal spatula, scrape the chocolate off. I like to use my spatula upside down. When the chocolate is the right temperature it will curl. If it is just coming off in shards, wait a minute. You can always put it back in the freezer if you need to.
• Sprinkle the chocolate curls over the pie. At this point you can put it back in the fridge, covered for a day or two.
• Garnish with whipped cream and enjoy!

PEANUT BUTTER, HONEY AND CHOCOLATE CHIP WRAP

Steps:

• Warm the tortilla on a microwave safe plate for 7 seconds. You can skip this, but the tortilla might crack.
• Spread peanut butter in a straight line down one side of the tortilla. Do not use too much or it will be a mess to eat.
• Drizzle honey over peanut butter. Add a bit to the opposite (not coated in peanut butter) edge of the tortilla to help the wrap stick together.
• Sprinkle chocolate chips over peanut butter and honey.
• Starting on the peanut butter coated side, tightly roll the tortilla. Press down the edge to seal it closed. Leave whole or cut into bite-size pieces. Enjoy!

CHOCOLATE AND HONEY SPREAD

Steps:

• Place chocolate chips and butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Stir until combined. Mix in honey until smooth.

CHOCOLATE HONEY BUTTER

Steps:

• In a small bowl, beat the butter until fluffy. Blend in the chocolate syrup and honey. Mix well. Serve atop breakfast bread.