CHOCOLATE SEASON

It's again that time of year when the consumption of chocolate and candles reaches its tops. It's just normal that the outside temperature drops to minus 20C, or below. Don't get me wrong, we do love the white stuff; skiing, ice scating and snowman building. But when it's time to relax, the best thing a Finn can imagine is a hot sauna, and then, if you live in the country side, a dip into the frozen lake, or a roll in the snow, for city slickers cooling off at an outdoor balcony will do.

The mood calls for candles, lots of them, and chocolate treats. It doesn't make any difference if it's a chocolate muffin, or a cake, brownie or a cookie...

The trick for surviving a long Scandinavian winter is as simple as that.

PEPPERMINT-CHOCOLATE SANDWITCHES

cookies:
150 g butter (room temperature)
1 1/2 dl sugar
1 dl dark syrup
1 egg
4 dl wheat flour
1/2 dl dark cocoa powder
1 teaspoon baking powder
240 g chopped dark chocolate

peppermint filling:
3 dl icing sugar
1 teaspoon peppermint extract
2-2 1/2 tablespoon milk

Measure the butter, sugar and syrup in a bowl and beat with an electric mixer until the texture becomes smooth and creamy. Add the egg, beat until well combined. Mix the flour, cocoa powder and baking powder in a bowl and add the mixture gradually to the dough. Beat until smooth. Fold the chopped chocolate gently into the dough and let it rest in the refrigerator for half an hour.

Line a baking tray with non-stick baking paper, and using 2 teaspoons, place a spoonful of the dough to the tray, flatten the top slightly. Bake in a 200C oven for 10-15 minutes.

Place the icing sugar, peppermint extract and milk in a bowl and mix until smooth. Spread half of the cookies with the peppermint icing, then sandwitch with the remaining cookies.

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CHOCO KISSES

3 eggwhites
a drop of a lemon juice
1 dl (superfine)sugar
1/2 dl icing sugar
50 g dark chocolate

Place the eggwhites in an electric mixer and whisk until stiff peaks form. Add the sugars, 1 tablespoon at time, whisking half a minute before adding another tablespoon. Once all the sugars have been added, whisk no longer than 5 minutes, until combined and glossy.

Melt the chocolate and fold gently into the meringue. Line a baking tray with non-stick baking paper, and using 2 tablespoons, place a spoonful of the mixture onto the tray and bake in an 100C oven for 50-60 minutes. Turn the oven off, and allow the choco kisses cool completely in the oven.

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CHOCOLATE CHILLI SAUCE

250 g dark chocolate
2 dl cream
1/2 dl espresso coffee (or strong regular coffee)
20 g butter
1 teaspoon chilli powder

Combine all ingredients in a pan. Cook over very low heat until the chocolate is melted and the mixture is smooth. Serve either warm or cold, with fruits, a slice of cake or ice cream. Makes also a yammy base for hot chocolate.