Gluten-Free Chocolate Sprinkles Recipe

August 15, 2012 § Leave a comment

Doing what I do best while on the internet, I found a recipe for chocolate sprinkles on BraveTart! I haven’t tried it yet, but if you get to do before I do, let me know how that goes 🙂 You can either click on the link or the photo to get the recipe.. or keep scrolling as I’ve copied it for you!

Chocolate Sprinkles
5 ounce powdered sugar
1 1/4 ounces cocoa, Dutch or natural
1 ounce water or chocolate liquor, I love Mozart
1 ounce vanilla
1/2 tsp kosher salt
1/2 tsp instant coffee

  1. For the prettiest (and easiest!) sprinkles, you’ll need a piping bag fit with a multi-opening tip, I adore #134 but #89 works too. You can alternately use a small, plain tip or a parchment cone; it just takes a bit longer to pipe the sprinkles one line at a time. Also, have two sheet pans lined with parchment paper set aside.
  2. Using a hand or stand mixer fitted with a paddle attachment, combine all of the ingredients and beat on low speed until the powdered sugar has been thoroughly moistened. Turn the speed up to medium and beat until the mixture forms a smooth, homogenous paste.
  3. Scrape the bowl and beater down with a rubber spatula and beat for another minute to ensure no lumps remain. Even a small lump will clog your pastry tip and cause no end of frustration during piping, so take care to mix enough to destroy all lumps.
  4. Transfer the chocolate paste to the piping bag and pipe into long rows on the parchment lined sheet pans. If you need to take a break, just cover the piping tip with a damp paper towel to prevent the paste from crusting over and clogging up the tip.
  5. Place the trays of chocolate somewhere safe from kids, pets, and debris and let air dry for 24 hours.
  6. After twenty four hours, use a bench scraper to scrape up all the chocolate lines from the parchment by holding it at a 45° angle against the first row of sprinkles then gently pushing forward. Gather up the chocolate sticks into a bundle and chop them into sprinkle sized bits.
  7. Store in an airtight container indefinitely. Use with caution, they’re habit forming.

OOO!!! If you check out BraveTart‘s blog, there’s even a link to rainbow sprinkles recipe.. both soft and crunchy!!

Mud Pie/Brownie/Crinkle Cookie recipe!

June 14, 2012 § Leave a comment

Mud pie/brownie/crinkle cookie recipe!

As part of my daily routine, I watch the 2nd half of The Chew after dropping my nephew off to school. I love that show! I actually haven’t made this recipe, but how awesome is a recipe if you can use the same batter to make 3 different desserts!!! Carla Hall uses the brownie batter recipe as the base of the other 2 desserts. Click on the Mud pie photo to see the rest of the recipes! The Crinkle Cookie is listed separately, but I’m sure you’ll be able to find it on the side bar once you get to the site.

Carla Hall’s Brownies:
8 ounces Butter
8 ounces Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup Dark Brown Sugar
2 teaspoons Vanilla Extract
1 cup All-Purpose Flour

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