Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Chocolate-Amaretti Heartbreakers

Share

Lobo
Moderator
Moderator

Posts : 18086
Thanked : 883
Join date : 2013-01-12

Chocolate-Amaretti Heartbreakers

Post by Lobo on Sun 28 Feb 2016, 12:17 am


Chocolate-Amaretti Heartbreakers

Be the first to Write a Review
Prep Time: 40 minutes
Cook Time: 40 minutes
Servings: 10
These are really waffled cakes—moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge sauce.



  • Printer Friendly Version






  • 250

Ingredients:


  • 3 large double amaretti (or 6 amaretti from 3
      paper-wrapped packets)
  • 2 oz. high-quality bittersweet chocolate
  • 5 Tbs. unsalted butter
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. double-acting baking powder
  • 1/4 tsp. baking soda
  • Pinch of salt
  • 3/4 cup granulated sugar
  • 1/3 cup cocoa, preferably Dutch process
  • 1 1/2 cups milk
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 2 eggs
  • Confectioners' sugar, sweetened whipped
      cream, ice cream and/or hot fudge sauce for
      serving (optional)

Directions:

Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.

Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F.

Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter.

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too.

Serving: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches.
Adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001).

    Current date/time is Sat 10 Dec 2016, 10:38 am