Come Party With Me: Easter Brunch - Dessert

partysugar — Wed, 19 Mar 2008 09:18:51 -0700

No menu - including an Easter brunch - is complete without a sweet finish. You could order a bunch of fancy pastries from your favorite bakery, or you could use puff pastry to make a sweet, flaky chocolate filled treat in the comfort of your own kitchen. These mini pain au chocolates are deliciously satisfying and beyond simple to make.

I always include them on any brunch menu because rave reviews are guaranteed. To see how they are made, read more.

Petit Pains Au Chocolat
From Epicurious

Ingredients

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Directions

Line baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze.
Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400°F.
Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
Serve warm or at room temperature.

Makes 24.

Print recipe with images | without images

Chocolate Bruschetta is A Creative, Tasty Dessert

partysugar — Mon, 19 May 2008 16:15:42 -0700

When I saw this recipe for chocolate bruschetta, I had one of those why didn't I think of that? moments. Leave it to the folks at MyRecipes.com to come up with something so deliciously clever!

It takes one of my favorite appetizers - bruschetta - and turns it into a sweet, gooey treat. The chocolate-topped bread is seasoned with coarse sea salt and orange zest elevating the classic French breakfast - pain au chocolat - to a gourmet level.

Served with a glass of aged port, this would make an excellent finish to any dinner party. For the easy recipe, please read more.

Chocolate Bruschetta
From Cooking Light

Ingredients

10 (1-ounce) slices, diagonally cut French bread (about 1/4-inch-thick)
Cooking spray
5 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1 cup)
1/4 teaspoon coarse sea salt
Grated orange rind (optional)

Get more recipes at MyRecipes.com

Directions

Preheat broiler.
Lightly coat bread with cooking spray. Place bread on a baking sheet; broil 3 minutes on each side or until toasted. Remove bread from oven.
Reduce oven temperature to 350°F.
Sprinkle each bread slice with about 1 1/2 tablespoons chocolate. Bake 5 minutes or until chocolate melts.
Sprinkle evenly with salt; garnish with orange rind, if desired. Serve warm.
Makes 10 bruschetta.

Nutritional Information: CALORIES 150(26% from fat); FAT 4.3g (sat 2.4g,mono 0.7g,poly 0.1g); PROTEIN 3g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 242mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 25.4g

Like the recipe above? Try out some of these other ones:

- Our Best of Desserts Recipe Collection
- Entertaining Menus and Party Ideas
- Eat Smart at CookingLight.com
- Get More Chocolate Recipes

Print recipe with images | without images

YumSugar

Come Party With Me: Easter Brunch - Dessert

Chocolate Bruschetta is A Creative, Tasty Dessert