I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
12 oz chocolate coating or chocolate, melted or 1/3 cup semi-sweet chocolate chips or chopped chocolate (if drizzling rather than dipping. I used Ghirardelli chocolate coating)
coarse sea salt, for garnish**
Brown butter along with vanilla bean seeds in a small saucepan over medium heat (make sure to brown it long enough). Remove from heat and pour brown butter and seeds, scrapping out any excess, into a heat proof 1 quart storage container. Cover with lid and freeze 30 minutes, or until cool. Once cool pour browned butter and vanilla bean seeds, scrapping out excess, into the bowl of an electric stand mixer fitted with paddle attachment. Add light-brown sugar, cream, vanilla and salt and whip mixture on medium speed until light and fluffy, about 2 minutes. Stir in flour and 1 Tbsp milk and blend until combined. Mix in chocolate chips. Add additional milk 1/2 Tbsp at a time as needed to create a soft dough that will roll into a ball, yet that is firm enough to hold it's shape. Scoop dough out about 1 Tbsp at a time and shape into a balls. Dip in melted chocolate and sprinkle very lightly with coarse sea salt (a little goes a long way) before chocolate sets (or alternately pour the 1/3 cup chocolate that has been melted into a Ziploc bag or piping bag, cut tip and drizzle over tops and sprinkle with salt) then refrigerate to set chocolate. Store in an airtight container in refrigerator.
*I just placed 1/4 tsp coarse sea salt in a ziploc bag and crushed it with the flat side of a meat mallet until finely crushed. Regular table salt would work fine though too.
**I've found the chunks are too large in the coarse sea salt I've been buying lately so I crush those down slightly as well.