Chocolate Obsession

My name is Paula, and I'm a chocoholic

Today on Paula's Party, it's chocolate, chocolate, and more chocolate. I hope it was as good for you as it was for me

We're making peanut butter balls, and we're dipping them in chocolate. Is that good or what

And chocolate-filled magnolia-laced trumpet cookies. and my two favorite foods collide. Chocolate and chicken with chicken mole

We're getting in our daily supply of chocolate. It's an hour full of chocolate surprises, y'all

So come on in and let's party. Do what I say

Come here. Let me kiss your head. Let me kiss your head. Y'all, today is all about an addiction to chocolate

They say that chocolate actually produces a hormone in you that makes you feel like you're in love

I'm ready to eat some chocolate with y'all. Y'all ready to party

Come on! Did y'all notice my chocolate fountains

Do y'all love chocolate fountains or what? Well, I want y'all to know that this chocolate fountain is y'all's

So anytime you want to run up here during the break, run up and get you a chip, a cookie, a pretzel, a banana, a strawberry, a marshmallow

Y'all just help yourself because it's all yours. And over here on this side, it's kind of like my private fountain

Just in case. Have you ever enjoyed... What's your name

My name's Charles. Have you ever eaten from a chocolate fountain, Charles

Never. Well, I think it's time. Now, come around here. Okay. Come around right here, and I'll come around over here

Let's come up here, and we're going to do this. What's it going? Good

Well, let's do it one more time. Did you like it

I loved it, Paul. I loved it. Well, I hope it was as good for you as it was for me

I got to get over here and get to cooking, because I've got one of my favorites

From my childhood, I went to a little elementary school, it was a little country school

located in Baconton, Georgia. Well, on Friday, we had peanut butter balls

Honey, you did not want to get in front of me when they called us to lunch

Thirty years later, I met this woman, and we got into talking, and I said

I went to school at Baconton Elementary. She said, oh, my goodness, my mother was a cook

And I said, well, can I tell you something? Every Friday they made these peanut butter balls that I adored

For over 30 years I've craved them. She said, oh, my goodness, Mama's got the recipe

Well, she brought me that recipe. So when I was like 35 or 36, I was reunited with this peanut butter ball

And I want to share this recipe with y'all. We're going to put some powdered milk in there

We're going to put some peanut butter. Now you can use creamy or crunchy, it really doesn't matter

And then we're going to put honey. So all this stuff is good for us, isn't it

It's what I was thinking. Makes you want to put your tongue under it, don't it, Charles

Alright. So all we're going to do is just mix this up just like this

and it's so easy to do. Now, at the school, they didn't coat these peanut butter balls in anything

They were just a plain old butter ball. And my favorite way to eat them still is just plain

Well, almost plain. All right. Now I'm going to dig in here with my hands, y'all

I love to touch my food. You know, and really get to know it

Do y'all? All right. So just that quickly, we've got these peanut butter balls done

All right. Now I'm going to show you. In grammar school, they made them about this big

Yeah, because, see, that was our dessert. Now I'm rolling them in confectioner's sugar

All right, now I want you to take this peanut butter ball

put it on one of those sticks. Oh, you want to come to my personal fountain

Come on around here. What's your name, darling? Phil. Hey, Phil

Look at here. Whoa, it's getting heavy. Get in there and get it, Phil

Very good. Is that good or what? Very good. Do I have chocolate on my face

Only a little. Right there. So you do like them

Yes, ma'am. Okay, well, I'm gonna see that all of y'all have peanut butter balls

and when we come back, it's more chocolate! Up next frozen hot chocolate y from the Big Apple

Welcome back, y'all. In case you've just tuned in out there, we're talking about an addiction

An addiction that many of us share. It's a chocolate addiction. Has anybody here ever been to New York City and been to serendipity

You have been! Lord have mercy, girl. It's where you go to pray for chocolate

Well, this precious man, his name is Stephen. He has been in business in this one place for 50 years

He came to New York to break into show business, and that didn't go so well

Broadway didn't go so well. But he came up with this fabulous chocolate drink

called frozen hot chocolate. And we're not going to have to go to New York to have this

because he was brilliant enough to come up with this packet. so we're gonna make this famous drink right now and guess what at the end of the show

i don't have this for y'all to drink but everybody's gonna get one and you can take it home and make

your own now you're not you're not gonna believe how easy steven has made this for us i've got like three

ounces of chocolate that I've melted over a double boiler. I'm going to add like one and a half

tablespoons of sugar, just granulated sugar. I'm going to add two teaspoons of the mix that I just

showed y'all. I'm going to kind of just stir that until it's dissolved. All right, now I'm going to

Turn this off. Take it off the heat. And I'm going to slowly stir in a half a cup of milk

How many calories are in this drink? Look on the back of that bag

Zero. Oh, I'm hearing zero. Uh-oh. Somebody just looked and she turned that package over

Must have had some dirty words written on the back of it

All right. Now, at this point, we would put this in the refrigerator and let it cool

or put it to the side and let it cool. And I have one that's already done right here

You can see it looks like kind of a thin, thin fudge

Now, we're going to take three cups of ice in our blender. Now, I'm going to just pour off that water because it's melted just a wee little bit

So we're just going to pour this over the ice. I don't think..

A little more thing hurt at me. All right, y'all bear with me because it's going to be loud

Well, maybe it ain't going to be loud. All right

That scared me. All right, now I'm going to add a cup of milk

Y'all, I could stand here and I could do that all day long, but I got a better way

All done. and they serve it, y'all, in these big old glasses with a little..

I want y'all to see this. With a little whipped cream and a little shaved chocolate

And a little bitty cherry. And a little bitty spoon. And a little bitty straw

I can't wait for y'all to go home and make this one. We'll see you back in just a few minutes

It's in your chocolate! Up next, a taste of home with chicken mole

It's fabulous. It's almost like being back home in Mexico. No! And later, chocolate gets somebody in the mood for romance

Wow. You'll never forget this. I will never forget this. Y'all having a good time

This next dish, y'all, is so interesting. It's like two of my favorite foods colliding

Anybody familiar with Latino cooking? Well, hey, darling, what's your name? Where's the microphone

Vanessa. Vanessa. Well, guess what I'm fixing to make. This was sent in to me from one of my friends

And when I read it, it looked like it said chicken mole. It's called mole

Mole. Well, there wasn't any one of those little things up there on that mole word

It looked like chicken mole to me. But it's called chicken mole. Do you know how to make this dish

Yes, I do. You do? Well, would you help me? Okay. I'll show you how she told me to do it

but I'm going to check with you. Okay. I've taken one five-pound chicken

and just sautéed that off in some butter. You don't have to cook it all the way

Yay for butter! So I got a pot of white rice here cooked because we going to serve this chicken mole on that white rice But now we got to make the sauce And I going to start by putting a couple of tablespoons of olive oil

And then I'm going to add one medium onion that's been diced

And we're going to let that just saute until it's kind of like transparent

Are we all right so far? Yep, sounds good. All right, so our onions have cooked down a bit

So I'm going to add our three cloves of garlic. I'm going to add two tablespoons of chili powder

one teaspoon of cumin, one teaspoon of cinnamon powder. All right, I've got a couple of roasted chip-pelli, chip-pe-chip-on

Chipotle peppers. Sometimes my southern tongue gets all twisted around those letters

Oh, gosh. Y'all smell it? Ooh. Alright, now I'm gonna add looks like a couple of tablespoons

of peanut butter. Is that right? Well, they use a lot of the, there's always nuts

People do use peanut butter or any kind of nuts. So there's always a nut in this dish, you see

All right, now I'm going to add like a couple of ounces of just some chocolate

All right, and we're going to add one can of diced tomatoes with bell pepper

Now I'm going to add one can of chicken broth or chicken stock

You can use a homemade. All right, now you would want this to cook for about 10 minutes

And then you'd want to puree it and strain it. You can see it almost kind of looks chili-like right now

I've got some that's already been pureed and ready for our chicken

All right. Now, I'm just going to ladle this over our chicken

And this is going to be, this is spicy, y'all. So if you don't like a hot kind of spicy dish, this one might not be for you

But what the heck, we're getting in our daily supply of chocolate, which is very important

So I'm going to put this in the oven, and I'm going to let it bake probably for 45 minutes to an hour

Wow, ow! Wow, ow, ow! Look, now that chicken has almost crusted over with that sauce

Do you see it? All right, so let's plate this up. I'm going to take our white rice

And I love it with butter. All right, and I'm going to take our chicken

And I love dark meat. I'm just going to nestle that on top

Oh, here, I'm going to use this. That looks good, doesn't it

And let me tell y'all what she told me to put on it

I'm going to take pumpkin seeds and sprinkle all over it. So come up here, darling

I want you to taste. See what you think

Chicken and chocolate concoction. It's fabulous. Is it? It's fabulous. It's almost like being back home in Mexico

No! No! You cannot say anything that means more to me than that

Anything that gets your feet back under your mother's table is all good

We'll be back with more chocolate. Coming up, chocolate-filled Magno, you lace trumpet cookies

I'm over here

Kill! Kill! Kill! I'm right here! I'm right here! Hi

My name is Paula, and I'm a chocoholic. especially in my family michael and i share a bad addiction how about y'all do y'all have a

chocolate addiction well i think we need to go feed it y'all come on back here come on back here

with me. Let me tell you one of the things that Michael and I love to eat

We love cannolis. Do y'all love cannolis? Well, when I was writing Just Desserts

one of the recipes that I formulated for that cookbook was a cookie named

that I named Magnolia Lace Trumpets. Well, I got to thinking one day

the cone is very much like a cannoli shell. So why don't we do that shell

and come up with a chocolate, a chocolate filling for it. So that's what I'm going to do next

So let's start by making our wafer. It kind of reminds me of a wafer

And these are going to be a little tedious when you make them

because you can only cook, you know, you might only want to bake two at the time

until you get the hang of it because in order to roll these

you have to do it quickly while they're still warm. If they harden up just a couple of minutes, you know, they're just like a flat, hard shell

So now we're going to start in our saucepan with a stick of butter

Every good cookie should start with a stick of butter All right Now I going to add that looks like about a half a cup of sugar

And I'm going to add a third of a cup of dark corn syrup

Look, don't you love syrup? Down south, we love cane syrup

Do y'all know about cane syrup? Oh, great. Granny's is cane syrup out of this world with a biscuit

Cane syrup is a thick, dark syrup made from pure sugar cane

All right, so we're going to let this heat up. Can you see it down in there, Dan

What you up to? I'm going to add a tablespoon of Irish cream liqueur

Now we're going to add three-fourths of a cup of all-purpose flour to our batter

Oh, I'm getting it all over me. I make the biggest mess when I cook, y'all

Okay, that looks great. All right. I'm using a Silpat liner. The Silpat liners work so good for this type of cookie

It's going to just slip right off of that material. All right, so here we go with our teaspoons

And we're going to put this in the oven at 350 degrees

And we're going to bake them for probably about 10 minutes. While they're baking, do any of y'all out there have a question

What, Charles? Remember earlier when we were tasting the chocolate? I do remember

And you said that it does something to you? Yeah. Well, it's making me want to do something a little special right now, you know

I can't right now. We're on film. We'll have to wait until after the show, Charles

After the show? Okay, well, I still want to do something special

Oh, not with me? Not with you. Okay. What do you want to do

Y'all, I totally don't know what's going on here. You're scaring me, Charles

I'm a little nervous myself. But what I would like to say

I know we've been together for three years, three and a half years

And you've been the love of my life and I want the whole world to know

You're making me cry. What is her name? Celissa

Celissa. Oh, I don't know what to say. Your ring is beautiful

Oh, thank you. Congratulations, Charles. Thank you, Paula. You did so good

Thank you. Oh, thank you. All right, guys

Y'all come on up. I've got to find something to dry your tears with

Charles, you the man, baby. Come on up here. Oh. Oh

Wow. You'll never forget this. I will never forget this. You know what

I won't either. Come here. Come here. Come here. Oh, wow

Oh, my God. Oh, my God. Yo, I can't top this. We'll be back in a few minutes

Oh, thank you. Up next, finishing up my chocolate-filled magnolia lace trumpets

Welcome back, y'all

Before our big surprise proposal with Charles and Salissa, I was making my magnolia-laced chocolate trumpets

and I had just put the cookies into the oven. Now you see how thin they are

Don't they kind of remind you of a cannoli shell? Only they're more delicate

Whoa, whoa, whoa. Now I'm going to have to work very, very quickly. I'm going to use a stainless steel cone

And I'm just going to take that. And you're going to have to kind of hold it in there

because all that butter makes it real slippery

So you can see why you only can do just a couple of these at a time

Uh-oh, that one collapsed. Let me stick a cylinder up him before he gets too hard

You know what I mean? All right, now this one's already starting to really get hard just that quickly

In fact, that's crumbling on me right there. So this is why I recommend, until you get this down pat, do maybe two

All right. There we go. Now we're going to let those cool for a minute

And I've got some more down here already done that have cooled

And you'll want to be careful. Well, you'll wanna make that hole

a little bit tighter right there. So he won't come out of the end

Let's see if he's, he's about molded. All right, so we're gonna take

A plastic baggie. We've snipped the corner of it, and we have filled this with just a chocolate cream cheese filling

Now, you can put whatever you want to in it, as long as it's got cream cheese

a little butter, powdered sugar, cocoa. You could even use an almond flavoring in it

I love chocolate and almond. And you just beat these ingredients together using a mixer

So who wants to come up here and... Oh, my goodness. I can't pick

The quickest one up here gets it. You are fast, sister. All right, have you ever used a piping bag

I have. Okay. Well, you want to show them how to do it

Sure. All right, here. Let me hold your microphone. Okay. Now, what's your name

Michelle. I fell a little short, didn't I? That looks pretty good, Michelle

That looks pretty good. All right, now let me see over here

You hold your microphone now, and I'm going to... I'm gonna pipe one in Oh

He ain't wanting to come out That looks so good Oh my god

That looks so good I got to get a grip Oh

Oh, that looks good. And that's why you have your own show

Well, yours looks just as good. Mine's a seashell. It looks like a beautiful seashell

So, you know, you can use the tips, the fancy tips, you know

and maybe make your cream a little bit thicker so it'll hold its shape better

Or you can just do anything you want to do to get that chocolate into this

All right, now let's put this down. And I'm going to get you to hold this

Okay. The only ribbon I have is like that little paper ribbon

But one day I made these, and do you know that teeny tiny real thin satin ribbon that ties so pretty

We tied these with one of those satin ribbons and we stuffed them into a box with tissue paper with a beautiful all different color tissue paper and piled these up in there Now this doesn tie into bows so good but

it'll kind of give you the idea. And we nestled all these in that tissue paper, that box stuffed

with tissue paper, and they make the most beautiful gift. Oh, I'll take it

You may have it. Thank you. Cheers. Uh-oh, yours fix the fall

I got yours too full. Oh, that's so good. Whoa

Mm, that's good. Let's see if we can suck it out the bottom

I can't suck that hard. That girl could suck the chrome off a trailer hitch

Listen, while Michelle and I are tasting this, y'all come on up. Come on up to the chocolate fountain

Come on, y'all, come on. Come on up and get your something. Ooh, I love banana, too

I think I might do this. You want that? You can have that

I'll take the banana. When we come back, y'all, it's more chocolate

I'm here with my chocolate-holic friends. Coming up, one of my boys gives me an unforgettable chocolate surprise

I want you to know this is in the Guinness World Book of Records for the most expensive dessert ever prepared

Welcome back, y'all. I tell you what, this little thing right here, this is the greatest invention

But I want to show y'all what I've been thinking about. Now y'all look at that monitor

I think we may have some chocolate porn going on. All right

Well, have y'all noticed that y'all got some condiments on your table? Well how good would it be to have a bowl of ice cream and eat the bowl too Well I going to show y how to do that

It's just an ordinary balloon. Over boiling water, I've melted just some chocolate, plain old chocolate

I'm going to take our balloon. Oh, if it busts y'all, I'm going to pee in my pants

You should let the chocolate cool a little bit so the balloon doesn't pop on you

We're going to dip it down in there, roll it this away, this away, this away, and this

Y'all, I hate balloons. I absolutely hate them. I ain't doing that

I've got some already done. Well, we've got to get our bowl now

We've got to get it to pull away from that balloon. Now, in order to do that, I'm going to take something sharp

I'm going to prick it. And I'm going to slowly let the air out

Because we don't want to just come up. Well, you may want to. You want to pop one. Yeah, here, pop one and see what happens

Just pop that and see what happens. See what happens to your bowl

See if it'll... Pop it? Yeah, pop it. Perfect! Now, y'all, in order to get these little bowls to stand up

you have to put them on a base. So after you get your chocolate bowl

you take it over to a round of chocolate that you've dropped on wax paper

And then you set that onto that base, and that gives you your bottom

I'm going to show you some that's already been done. The air was slowly released from the balloon, leaving the shell intact

Now, there's not a better way to eat ice cream than out of a chocolate bowl, y'all

Ain't that right, Charles? All right, so y'all are fixing to make your own ice cream

Hey, girls, can y'all bring out the bowls? The chocolate bowls. We've put y'all all kind of condiments out

Thanks for delivering. Special delivery! Special delivery! Special delivery! No! Yes

I hope it a surprise Y I don believe it Do you know who this is First of all let me introduce myself

How y'all doing, folks? Son, I missed you so bad. My name is Jamie Dean

I'm Paula's oldest son. I'm here with a special delivery today. I have Mr. Stephen Bruce from the world-renowned serendipity in New York City

Hi, how are you? Did y'all get a look at this? Look at this beautiful..

I want you to know this is in the Guinness World Book of Records for the most expensive dessert ever prepared

This is the $1,000 sundae. $1,000. Okay, Mom, give me some sugar

Hey, honey. Oh, son. Stephen from Chalice. Now, if you order this off of Stephen's menu

it is $1,000. Exactly. Now, how many of these do you prepare a week, you think, Stephen

Probably one or two a week. Can you imagine? Now, what makes it so expensive

Well, all the best ingredients in the world. Tahitian vanilla ice cream, 23-carat gold leaf

chocolates and candies from Foixan, and a wonderful marzipan-candied orchid, all made by hand

That's edible orchid. I can eat that! Yes, you can. Show me how I eat this

Just... Should I put a little caviar? Caviar, right. Like that? Exactly

And just dig in. Wow

What do you think? I think I like it. Oh, good, great, good

The caviar. It's golden caviar. It's fabulous with the ice cream. It's that sweet and salty thing again, y'all

Right, exactly. It's sweetened with passion. Candied from Paris

No. Yes. All the best ingredients. The most expensive chocolate in the world

Which is... Which you've just devoured. Stephen, will I ruin it

I don't think so. You're going to make it better. Y'all have blown me away again

Everybody's blowing me away today. Jamie, thank you and Stephen so much

Jamie, thank you for being part of this. It's been wonderful today

Thank you. Until next party, y'all. Happy eating