Join "Jayni's Kitchen" this week for "Valentine Chocolate Buffet."
Host Jayni Carey and Marilyn Pollack Naron, creator of "Scone on the Range," will prepare sweets that are sure to win over your valentine.
A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Mocha Fudge Brownie Hearts
1 cup (2 sticks) unsalted butter
2 1/2 cups golden brown sugar, packed
1 tablespoon instant espresso or coffee
6 ounces unsweetened chocolate
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
approximately 2 cups Chocolate Ganache for glaze (see recipe below)
1 package Bogdon's Reception Stick Candy
Cut parchment or waxed paper to fit the bottom and sides of a 9x13-inch baking pan. Butter or put cooking spray on the bottom of the pan. Press the parchment or waxed paper into the pan to fit and butter or spray again.
In a large, microwave-safe bowl, combine the butter, brown sugar, instant espresso or coffee, and chocolate. Microwave on high for 1 minute, then stir. If chocolate is not softened, continue to microwave at 20-second intervals, removing before completely melted. Whisk the melted mixture to combine.
Beat the eggs and vanilla into the melted chocolate mixture with a wooden spoon. Beat in the flour and salt. Pour the mixture into the prepared pan and smooth the top with a spoon or spatula. Bake in a 325 degree oven until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Cool.
When cooled, run a knife around the edges of the pan. Turn the brownie sheet out onto a baking sheet, then invert again onto a work surface. Using a 2-inch heart-shaped cookie cutter, cut out brownie hearts, approximately 18 hearts.
Cover the brownie hearts with plastic wrap and store at room temperature until glazed. Make Chocolate Ganache to glaze the brownies. (Recipe follows.)
To glaze and decorate Mocha Fudge Brownie Hearts: Open the candy reception sticks. Insert 1 candy stick down into the center of each brownie heart, pressing slowly, keeping the stick intact.
Line a baking sheet with parchment or waxed paper. Set a bowl of warm liquid ganache next to the baking sheet.
Pick up a brownie heart using the candy stick as a handle. Slowly dunk it into the warm ganache just long enough to coat the heart with the glaze. Pull the heart slowly out of the glaze and gently over the rim of the bowl removing any excess glaze. Set the heart on the paper-lined baking sheet. Repeat with all brownie hearts.
Leave the hearts at room temperature for 2 to 3 hours to set; then chill in refrigerator. Remove from the paper carefully, running a thin knife blade or metal spatula under each heart to loosen. Allow the hearts to sit at room temperature about 1 to 2 hours before serving.
12 ounces bittersweet or semi-sweet chocolate (Ghirardelli bars preferred)13.5 ounces heavy cream
2 ounces (1 tablespoon) unsalted butter, softened
Using a large knife, chop the chocolate into small pieces. Place the chocolate in a large microwave-safe bowl. Pour the cream into saucepan. Over medium heat, heat the cream just to the boiling point, removing from the heat just as the cream begins to boil up.
Pour the hot cream over the chocolate in the bowl and add the butter. Using a whisk, stir the mixture slowly and evenly until it is completely combined. The ganache will be dark, smooth and shiny. Do not over beat. Makes 2 3/4 to 3 cups of ganache.