MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Chocolate Pizzelles *
 Categories: Cookies, Snacks, Chocolate
      Yield: 36 Pizelles
 
  1 1/2 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder
      2 oz Bitter-sweet or semi-sweet
           - chocolate; very finely
           - chopped
      2 ts Baking powder
      3 lg Eggs
      1 c  Granulated sugar
    1/2 c  Unsalted butter; melted
      1 tb Vanilla extract
 
  * While chocolate pizzelle are not traditional, they are quite
    delicious. Use with your favorite ice cream to make ice cream
    sandwiches.
  
  Preheat the Cuisinart Pizzelle Press on Setting 3 while preparing
  the batter.
  
  Place flour, cocoa powder, chopped chocolate, and baking powder in
  a small bowl and stir with a whisk or fork to combine; reserve.
  
  Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower
  Hand Mixer, mix on medium speed for 1 minute, until thickened.
  
  On low speed, add the melted butter and vanilla in a steady stream
  and mix until combined, about 15 seconds. Add the flour mixture and
  mix until just combined, about 10 to 15 seconds; do not overmix.
  
  It may be necessary to lightly brush both the top and bottom grids
  of the pizzelle iron with a flavorless vegetable oil or melted
  vegetable shortening.
  
  Use the spoon provided to scoop dough, about 1-1/2-2 ts, and drop
  onto one of the patterned cookie grids; repeat to make a second
  cookie. Close the lid and lock. The red indicator light will come
  on. When the red indicator light goes out and the green indicator
  light comes on, the pizzelle are ready. Adjust baking times for
  softer or crispier cookies according to personal preference. Remove
  pizzelle from the press using a heatproof plastic spatula and place
  on a rack to cool completely.
  
  Warm pizzelle may be wrapped around the dowel provided to form
  cannoli shells. Completely cooled pizzelle may be dusted with
  powdered sugar before serving.
  
  Variation:

  Mocha Almond Pizzelle:

  Dissolve 1 tb instant espresso powder in 2 tb hot water. Add to
  batter along with 1/3 cup finely ground almonds. Use 1-1/2 ts each
  of almond and vanilla extracts in place of 1 tb vanilla extract.
  
  Source: Cuisinart Pizzelle Press Instruction and Recipe Booklet
  
  RECIPE FROM: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
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