Chocolate Therapy Recipes
Laurita Chocolate Therapy Parfait
- 15 Oreos -OR- “Girl Scouts” Thin Mints
- 4 oz. semi-sweet chocolate roughly chopped
- 1/2 cup milk
- 2 cup heavy whipping cream, chilled
- 1/3 cup Laurita CHOCOLATE THERAPY Wine, chilled
- 1/4 cup powdered sugar
In a stemless wine glass (or any glass of your choice) use a spoon or a pastry bag, add layers of the cream and crushed cookies as you see fit. As shown above, layer of chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again. Finally, finish with any remaining cookie crumbles on top.
RECIPE NOTES:- Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, you should chill parfaits for 2-3 hours before serving or set all layers (except cookies) aside in refrigerator, keeping them chilled and then layer just before serving. This will keep cookies from getting soggy and at their freshest.
- When working with the heavy whipping cream, it will whip better if it is very cold. Recommend to put the heavy cream and any other liquids using (such as the CHOCOLATE THERAPY) in the freezer for 20 minutes prior to working with them, along with mixing bowl.
- You can also substitute cookies with Crushed Graham Crackers for a Chocolate Cream Pie Parfait and top with Chocolate Shavings
Nancy's Chocolate Therapy Brownies
- 1/2 cup unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 1 1/2 cups light or medium brown sugar
- 2 eggs, room temperature
- 3/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup Laurita Winery CHOCOLATE THERAPY Wine
Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper or oil. In a small saucepan over low heat, melt the butter. Once melted, add in chopped chocolate, stirring constantly until the chocolate is melted completely. In a standing mixer with a whisk attachment, add in brown sugar. Slowly pour melted chocolate mixture into brown sugar with the mixer running on medium speed. Add in eggs, one at a time, with the mixer still on. Beat for 30 seconds, until the color of the batter lightens just a bit. Turn the mixer to low and add in cocoa powder, flour, salt, vanilla extract, and CHOCOLATE THERAPY, beating for an additional 30 seconds. Pour batter into prepared pan and bake for roughly 40 mins, or until a knife inserted in the center of the brownies comes out mostly clean.
Oh so Yummy and pairs well with a nice glass of Red wine!Easiest & Best Hot Chocolate Ever
- 6-8 0z. of ready-made chocolate milk
- 2 oz. of Laurita CHOCOLATE THERAPY Wine
- Mini marshmallows or Whipped Cream OR Both!
- Peppermint Stick Spoon or Candy Cane
Heat chocolate milk over medium heat until nice and hot. (Not too hot to burn, but hot enough that when you add the CHOCOLATE THERAPY it is still warm!) Top with mini marshmallows or whipped cream OR both! Add a Peppermint Stick Spoon or, if you prefer, a good old-fashioned Candy Cane.
Grab your comfy blanket and your hot chocolate and go sit by the fireplace. Give the mug a stir with the peppermint spoon, take a sip, and enjoy the cooling but warming combination of chocolate and peppermint!Chocolate Therapy Krinkle Cookies
- 1 2/3 cups sugar
- 2 tsp vanilla
- 2 eggs
- 2 (1 oz) square unsweetened chocolate, melted
- 2 cups all-purpose flour
- 1/2 cup vegetable shortening
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup Laurita CHOCOLATE THERAPY Wine
- powdered sugar
Using an electric mixer, cream the shortening, sugar and vanilla until well combined and fluffy. Beat in eggs, then add melted chocolate slowly, mixing as you add it. In a separate bowl, combine the dry ingredients and add in 3 increments to the creamed mixture, alternating with CHOCOLATE THERAPY after each addition until all dry ingredients and all the wine are added. Cover and refrigerate 2-3 hours. Preheat your oven to 350 degrees and grease a cookie sheet. Pour some powdered sugar onto a rimmed plate or into a bowl. Form dough into 1” balls, roll in powdered sugar and place on sheet, spacing 2” in between. Bake 10-13 minutes until they crack on top. Let cool on cookie sheet 4-5 minutes, then remove to a wire rack to cool completely.
Chocolate Therapy Demiglace
- 2 teaspoons canola (vegetable or similar mild flavored oil)
- 1 shallot (large, chopped, about 1/2 cup)
- 2 teaspoons chopped garlic
- 1 cup Laurita CHOCOLATE THERAPY Wine
- 1 cup Beef stock
- 1 teaspoon salt
- 1 teaspoon peppercorns
- ¼ cup of Chocolate Melting Wafers
Sauté shallot in small saucepan, until soft Add garlic to onions in saucepan. When onions and garlic are soft and fragrant, add CHOCOLATE THERAPY and stock. Add whole peppercorns, salt, and chocolate, stirring until all the chocolates are melted. Cook for 15 minutes, or so until reduced by about 1/2. Let cool! Place in zip lock bag with meat, remove air as much as possible and marinate for 30 minutes. Remove meat from marinating bag. Pat dry with paper towel. Generously salt (we recommend Himalayan Pink Salt) and coarse black pepper all sides of the meat. Sear all sides over medium high heat in cast iron pan, in a bit of high temperature oil. Once seared on all sides, cook to desired doneness. If you are using a very large tenderloin, the meat can be finished in the oven at 350°F, keeping a close eye on the temperature.
RECIPE TIPS- CHOCOLATE THERAPY demiglace is ideal for Filet Mignon, Prime Rib, Lamb, or Venison!
- You can also substitute our Cabernet Sauvignon for CHOCOLATE THERAPY for beef, lamb, or venison cuts! And try the Laurita Chardonnay for pork! Simply eliminate the chocolates from the recipe, and substitute vegetable broth for the beef broth!
Chocolate Therapy Barbecue Sauce
- 1 Tbsp vegetable oil
- 1 onion, diced
- 5 garlic cloves, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1/4 tsp ground cinnamon
- 1 Tbsp dark cocoa powder
- 1 tsp paprika
- 1 cup tomato sauce
- 1/2 cup packed brown sugar
- 1 cup CHOCOLATE THERAPY Wine
- 3 Tbsp Worcestershire sauce
- 1/4 cup molasses
- 2 Tbsp yellow mustard
- Optional: 1 tsp Cayenne pepper if you like it HOT!
Heat canola oil and heat over medium. Add in the onion and garlic cloves and cook until softened. Add in the chili powder, cinnamon, cocoa powder, paprika, tomato sauce, brown sugar, CHOCOLATE THERAPY, Worcestershire sauce, molasses and yellow mustard. Bring to a simmer and cook until sauce is thickened, about 25 minutes.
Sauce can be use on pulled pork or brisket - or even on a slab of ribs!No Bake Chocolate Therapy Wine Balls
- 3 1/4 cups crushed vanilla wafers
- 3/4 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons corn syrup
- 1/2 cup Laurita CHOCOLATE THERAPY Wine
- ½ cup of Red Decorator Sugar
- ½ cup of Green Decorator Sugar
In a large bowl, combine the vanilla wafers, confectioners' sugar, cocoa powder, corn syrup and CHOCOLATE THERAPY. Mix with a spoon or your hands until it becomes a uniform dough. Shape into 1-inch balls and roll half of them in red decorator sugar and the other half in green decorator sugar. Store in a covered container in the refrigerator. Allow to come to room temperature before serving.
RECIPE TIPS- Try using a small ice cream scoop for rolling the balls.
- If dough is too sticky, chill for one hour.
- Switch the red and green decorator sugars for other colors, depending on the occasion, and festive treat for ANY special event! Or roll them all in powdered sugar!