Award-winning Pastry Chef Johnny Iuzzini shows off some of the creative ways chocolate can be used in a menu.
Chocolate Snowballs
Makes about 1½ dozen cookies
From: Sugar Rush by Johnny Iuzzini
Ingredients:
• 7 tablespoons unsalted butter (99 g)
• ½ cup sugar (100 g)
• ¼ cup dark cocoa powder (25 g)
• ¼ cup whole milk (60 g)
• 1 teaspoon ground espresso powder (2 g)
• ½ teaspoon vanilla extract (2½ g)
• ¼ teaspoon kosher salt (1 g)
• 6 ounces plain butter cookies, finely ground
• (about 1¼ cups crumbs) (170 g)
• ½ cup unsweetened desiccated (fine dried flakes) coconut (38 g
Instructions:
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1. Put the butter, sugar, cocoa powder, and milk into a small saucepan and heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is smooth.
2. Remove from the heat and stir in the espresso powder, vanilla, and salt.
3. Put the crumbs into a medium bowl and pour the warm liquid mixture over them; mix well until crumbs are evenly moistened.
4. Line a small sheet pan with parchment paper and spread the mixture out on it in an even, thin layer. Refrigerate for 1 to 2 hours.
5. Scoop level tablespoon-sized portions and roll them into balls.
6. Toss them in the coconut, rolling firmly with your hands to adhere the coconut.
7. Refrigerate for at least 30 minutes before serving and up to 1 week.
