Chocolate Recipes

[swtness]

Who doesn't like chocolate? Kids of all ages, no matter what form. Easter bunny, Santa. bar, or in a cake

[swtness]

This is a recipe for an open fire.

Take a banana and cut it in half lengwise. Put it on foil, a piece big enough to just wrap one. The put a little dab of butter, a few marshmellows and pieces of chocolate bars on banana. You can put as much or as little as you want. Wrap up tight. Put on a rack over an open flame, or on a barbeque. This is such good camping dessert.

[swtness]

Chocolate Curls

Melt chocolate bakeing squares. Spread onto the back of a cookie sheet. Put in the fridge for 7 - 10 minutes. It should be just firm. Put the backside of a metal spatula under edge of chocolate and push forward. For smaller curls use the edge of a knife.
These are very delicate, so transfer them with a toothpick, as it is easier.

[swtness]

Chocolate Leaves

Wash and dry non toxic leaves that have veins. Brush underside with melted chocolate. Put on wasx paper and let harden at room temperature. Repeat the brushing of the chocolate to make them 1/8 inch thick. Let them set and dry till they are hard. Carefully peel leaf from chocolate.
I have made these, the best leaves to use are things like rose leaves and mint leaves. The mint leaves leave a bit of the mint taste on the chocolate, which we all knows goes good together.

[swtness]

Chocolate Fondue

8 oz good quality milk chocolat cut up
4 x 1oz. bittersweet baking chocolate squares cut up
1 c whipping cream(not whipped)
2 tbsp Tia Maria Liqueur or Cognac

Combine all 4 ingredients in heavy saucepan. Heat on low stirring often until chocolate melts and is blended. Pou into fondue pot and keep warm over low flame

Place fruits in the freezer for 30 minutes as the chocolate will stick better to slightly chilled fruit

[Aline]

Oh Henry Squares

2 cups Corn Flakes
2 cups Rice Krispies
½ cup unsalted peanuts (halves)
1 cup brown sugar
1 cup corn syrup
1 cup peanut butter

Topping:

1 bag semi-sweet chocolate chips
½ bag butterscotch chips


Melt brown sugar, corn syrup and peanut butter in large saucepan, when everything is well melted, add Rice Krispies, peanuts and Corn Flakes.

Mix well and press down (not too hard but just enough to even it out) in a buttered 9x13 pan.

For topping: melt 1 bag of semi-sweet chocolate chips and ½ bag of butterscotch chips and add on top of cereal mixture. Let it cool then cut in pieces the size you want and once cut, you can even freeze.

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Chocolate Turtle Cheesecake

1 (14-oz) pkg caramels
1 (5-oz) can evaporated milk
1-1/4 cups chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
1 (3-oz) pkg cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 (3.9 ounce) pkg chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into pie crust.

Combine cream cheese, sour cream and milk in blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Variation: Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.

[Aline]

Old-Fashioned Milk Chocolate Fudge

3 tbsp. plus 1 tsp. butter
1 1/2 c. sugar
1/2 c. light brown sugar
3/4 c. half and half
2 oz. milk chocolate, chopped
1 tsp. light corn syrup
1 tsp. pure vanilla extract
1/2 c. chopped walnuts, toasted

Line an 8 by 8 by 2-inch square pan with aluminum foil. Butter pan with 1 tbsp. of the butter.

Butter bottom and sides of a 2-quart heavy saucepan with 1 tsp. of the butter.

Combine sugars, cream, chocolate and corn syrup in saucepan. Place over medium heat and cook (stirring constantly) until mixture reaches softball stage (234 degrees F), about 20 minutes.

Remove from heat and add remaining butter and vanilla. Let mixture stand, without stirring, for about 1 hour or until mixture reaches 110 degrees F. Remove candy thermometer.

Using a wooden spoon, beat mixture continuously until it thickens. Add nuts and continue to beat for about 10 minutes, or until very thick and looses shine.

Spread mixture in prepared pan. Using a knife, score mixture into individual squares. Let mixture set completely.

Carefully lift foil from pan and cut fudge into individual squares. Yield: 1 lb.

[Aline]

Chocolate Caramel Bars

· 7 oz. individually wrapped caramels (about 32 caramels)
· ½ c. evaporated milk
· 1 c. all-purpose flour
· 1½ c. rolled oats
· ¾ c. lightly packed brown sugar
· ½ tsp. baking soda
· ¼ tsp. salt
· ¾ c. margarine/butter, softened
· 1 c. semi-sweet chocolate chips
· ½ c. walnuts

Preparation time is 20 minutes. Preheat oven to 350 degrees F.
Melt caramels and evaporated milk together on low heat, stirring until smooth.

Combine flour, oats, brown sugar, baking soda and salt in a large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into a 9-inch square cake pan. Bake at 350 degrees for 5 minutes. Sprinkle chocolate chips and walnuts evenly over the baked crust.

Pour caramel mixture on top. Sprinkle with remaining crumb mixture. Bake for 15 to 20 minutes longer, or until golden brown. Cool and cut into bars. YIELD: 20 servings

[Aline]

Rich Chocolate Pecan Pie

1 1/2 c. pecans
1 c. semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. corn syrup
1/2 tsp. vanilla
Pinch salt

Preheat oven to 375 degrees F. Spread pecan pieces and chocolate chips evenly on bottom of pie shell. In mixing bowl, whisk remaining ingredients together. Pour filling over pecans. Bake for about 1 hour or until filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.

CARAMEL SAUCE:

1 c. granulated sugar
1/4 c. water
1 c. heavy cream

In small, heavy-bottomed saucepan, combine sugar and water and bring mixture to a boil, stirring often. Cook, stirring occasionally, until mixture is a deep caramel colour and has consistency of thin syrup, 10 to 15 minutes. Remove from heat. Stir in cream, return saucepan to high heat, and boil sauce until it regains the consistency of thick syrup, about 2 minutes. Cool. Yield: about 3/4 cup

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Chocolate Cheese Icing

3 (1 oz. each) unsweetened chocolate baking squares
8 oz. cream cheese, softened
1 tsp. vanilla
1 tbsp. milk
4 c. icing (confectioner’s) sugar

Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.

Beat cream cheese, vanilla, milk and about 1/3 of icing sugar in medium bowl. Add remaining icing sugar. Beat until smooth. Add chocolate. Beat to mix. Makes 2 ¾ cups.

[Aline]

Chocolate Pecan Zucchini Bundt Cake

3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. sugar
3 squares baking chocolate, melted
1 1/2 c. oil
3 c. grated zucchini
1 c. pecans, chopped
3 tsp. powdered sugar


Mix flour, powder, soda, salt, and set aside. In mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, and then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.

[Aline]

Molten Chocolate Cake

Unsalted butter, for cake molds
2 tbsp. cocoa powder
3 oz. extra-bitter chocolate, finely chopped
3 oz. unsalted butter
2 eggs
2 egg yolks
3 oz. sugar
1 1/2 oz. all-purpose flour
Espresso Crème Anglaise (recipe follows)
5 (2 by 2 1/4-inch) round molds

Preheat oven to 400 degrees F. Butter molds with butter and dust with cocoa powder, tapping out excess cocoa.

Melt chocolate and butter in double boiler. Beat eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.

Carefully spoon batter into prepared molds, filling no more than 1/2 full. Place filled molds on baking sheet. Refrigerate for minimum of 20 minutes. Batter will hold overnight in refrigerator after it's been put into molds. Bake for 7 to 9 minutes. Tops will have cracks, sides will be set, but centers will be very soft.

Serve immediately and drizzle with Espresso Crème Anglaise. YIELD: 5 servings

Espresso Crème Anglaise

3 egg yolks
1/3 c. sugar
1 1/2 c. light cream
3 tbsp. brewed espresso

Whisk yolks and sugar together until thickened and pale yellow.
In small pot, warm cream just to boiling point over medium heat.
While whisking, add some hot cream into egg mixture. Pour into pot with rest of cream and stir until mixture thickens enough to coat back of spoon. Add espresso. Refrigerate until ready to use. Yield: 2 cups Cooking Time: 10 minutes

[Aline]

Chocolate Peanut Butter Thumbprint Cookies

1/2 c. butter
1/2 c. light brown sugar
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
2 tbsp. milk
1/4 c. semisweet chocolate chips, chopped
1/4 c. chopped skinless peanuts

For the filling:

3/4 c. semisweet chocolate chips
2 tbsp. peanut butter
2 tbsp. corn syrup
1 tbsp. water
1 tsp. vanilla

Preheat oven to 375 degrees F.

Cream butter, add sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix.

Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression.

Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.

To make the filling. Over hot water, melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.

[Aline]

Chocolate Brownie Drop Cookies

6 oz. unsweetened chocolate
½ c. unsalted butter
1 ¾ c. sugar
4 large eggs
1 tsp. vanilla
1 ¼ c. flour
¾ c. each white and dark chocolate chips
¼ c. toasted ground pecans (optional)


Preheat oven to 350 F. Place chocolate and butter in large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from heat. Add sugar and mix well. Add eggs and vanilla and mix well. Add flour, chips and pecans, and mix well.

Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until cookies are set. Let cool on pan at least 5 minutes, and then remove.

Yield: 2 dozen large cookies

[Aline]

Pecan Toffee Squares

13 Honey Maid Graham Wafers
1/2 cup margarine
1/2 cup firmly packed brown sugar
1/2 cup sweetened condensed milk (not evaporated)
1 cup or 175g pkg semi-sweet chocolate chips
36 pecan halves

Line a 9-inch square pan with aluminum foil. Cover bottom of pan with one layer of wafers, trimming to fit.

Combine margarine, brown sugar and condesned milk in small saucepan. Bring to a boil, over medium heat, and boil 5 minutes stirring constantly. Remove from heat and beat for 1 minute with wooden spoon. Pour over wafers in pan.

Sprinkle chocolate chips over surface and let stand 1 minute to melt. Then spread evenly over surface.

Place pecan halves on chocolate layer. Chill at least 2 hours or overnight. Remove from pan, peel off foil and cut into squares.

Makes about 3 dozen. Preparation time: 20 minutes

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One-Bowl Double Chocolate Cookies

6 squares semi-sweet chocolate
4 squares unsweetened chocolate
1/3 cup butter
1-1/4 cup granulated sugar
3 eggs
1 cup all-purpose flour
1 tsp baking powder
1 cup chopped pecans (optional)

Melt chocolate and butter over hot water or in microwave on medium 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until blended. Mix in eggs. Stir in flour and baking powder. Stir in nuts. (Mixture will be thin.) Drop by rounded tablespoonful measure onto ungreased cookie sheet.

Bake at 325 degrees for 12 minutes or until set. Do not overbake. Cool 5 minutes; remove from cookie sheet. Cookies have a brownie-like texture. Cool. Makes 2 dozens.

Dip cooled cookies in melted white or semi-sweet chocolate (to coat half the cookie). Chill to set.

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Hot Fudge Sauce

Makes about 2 cups

1 (6-oz) pkg semi-sweet chocolate chips OR
4 squares semi-sweet chocolate
2 tbsp butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
2 tbsp water
1 tsp vanilla extract

In heavy saucepan, over medium heat, melt chips and butter with sweetened condensed milk, water and vanilla. Cook and stir constantly until thickened, about 5 minutes. Serve warm over ice cream. Refrigerate leftovers.

To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.


Variations:


Moch: Add 1 tsp instant coffee. Proceed as above.

Toasted Almond: Omit vanilla extract. Add 1/2 tsp almond extract. When sauce is thickened, stir in 1/2 cup chopped toasted almonds.

Choco-Mint: Omit vanilla extract. Add 1/2 to 1 tsp peppermint extract. Proceed as above.

Spirited: Add 1/3 cup almond, coffee, mint or orange-flavored liqueur after mixture has thickened.

Mexican: Omit water. Add 2 tbsp coffee-flavored liqueur or 1 tsp instant coffee dissolved in 2 tbsp water, and 1 tsp ground cinnamon after mixture has thickened.

[Aline]

Chocolate Cinnamon Bread Pudding

4 cups soft white bread cubes (5 slices)
1/2 cup chopped nuts
3 eggs
1/4 cup unsweetened cocoa
2 tsp vanilla extract
1 tsp ground cinnamon (or more to taste)
1/2 tsp salt
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
2-3/4 cups water
2 tbsp butter, melted
Cinnamon Cream Sauce (recipe follows)

Preheat oven to 350 degrees. Place bread cubes and nuts in buttered 9-inch square baking pan.

In large bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add sweetened condensed milk; mix well. Stir in water and butter.

Pour evenly over bread mixture, completely moistening bread. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cook slightly. Serve warm with Cinnamon Cream Sauce. Refrigerate leftovers.


Cinnamon Cream Sauce: In medium saucepan, combine 1 cup whipping cream, 2/3 cup firmly packed brown sugar, 1 tsp vanilla and 1/2 tsp ground cinnamon. Bring to boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Cool slightly. Serve warm. Makes about 1 cup.

[Aline]

Chocolate Crunch Cookies

6 oz semi-sweet chocolate chips
6 oz butterscotch chips
1 cup choy mein noodles
1 cup peanuts

Melt chips in saucepan. Mix mixture into chocolate and spoon onto plate and cool.

[b-man]

Award Winning Soft Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.


B-man

[b-man]

Two Brothers' Chocolate Gobs

Yield: 25 servings

Ingredients:

Cake:
2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1/2 cup cocoa

Filling:
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 degrees F.
In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

B-man

[b-man]

Chocolate Marshmallow Fudge



Yield: 36
Preparation Time: 10 min
Cooking Time:5 min

This chocolate treat is quick and easy to make. And the best part is that it doesn't require fancy candy-making equipment!


Ingredients


1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)

Coat an 8- x 8-inch pan with cooking spray.


Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.


Stir in chocolate and marshmallows. Remove from heat and stir until smooth.


Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)

B-man

[b-man]

Chocolate Zucchini Bread

Ingredients:

2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, beaten
1 c. oil
2 c. sugar
1 tsp. vanilla
3 squares unsweetened baking chocolate, melted
1 c. chopped nuts
2 c. (packed) grated zucchini--I don't peel it.

Sift flour with dry ingredients. Add eggs, oil, sugar, vanilla and chocolate to dry ingredients and mix well. Fold in nuts and zucchini.
Spray two loaf pans with vegetable spray. Divide batter between pans.

Bake at 350 degrees for 55 minutes. Let stand for a few minutes before removing from pans.

B-man

[b-man]

Chocolate Dipped Apricots


Serves 2

Ingredients
1/2 ounces bittersweet chocolate
6 dried apricots
1/4 tablespoon chopped pistachios

Instructions
Microwave the chocolate in a microwaveable bowl on high for 2 minutes, stirring after 1 minute. Stir until completely melted. Dip the apricots halfway into the chocolate. Let the excess chocolate drip off. Place the apricots onto waxed paper. Sprinkle the pistachios over the chocolate-covered portions of the apricots. Place in the refrigerator until the chocolate is set.

B-man

[b-man]

Heavenly Chocolate Raspberry Bundt Cake

As if the chocolate bundt cake isn't yummy enough, this has a
"tunnel" of cream cheese filling with chocolate chips and fresh
raspberries added to make it even more dedadent!

Ingredients:

Cake:
1 cup melted butter
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt

Filling:
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries

1. Preheat oven to 375 degrees.
2. Grease a bundt or tube pan.
3. Make filling by creaming together, cream cheese with sugar and
vanilla. Mix in chocolate chips and set aside.
4. For cake, sift together the flour, cocoa, baking powder and salt.
5. Beat eggs and gradually add the sugar and beat until the mixture
is thick and pale yellow.
6. Beat in melted butter, then milk, water and vanilla.
7. Gradually add in the flour mixture and mix well.
8. Spread half the batter into the prepared pan.
9. Drop spoonfuls of the cream cheese filling evenly over the batter.
10. Sprinkle raspberries over the top. Cover with remaining batter.
11. Bake at 375 degrees for about 1 1/4 hours.

B-man

[b-man]

White Chocolate Mousse Cake

Makes 1 9-inch cake.


Ingredients:

Cake:

3 cups cake flour, plus extra for dusting cake pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into 8 pieces
2 cups sugar
1 teaspoon vanilla extract
1 cup whole milk
8 large egg whites, at room temperature
1 pinch cream of tartar

Glaze:

3 tablespoons red-currant jelly, whisked until it reaches spreading consistency

Icing:

12 ounces white chocolate, coarsely chopped (see note below)
4 cups whipping cream, chilled

Garnish:

1 pound white chocolate, room temperature, shaved into curls (use vegetable peeler) or substitute sweetened coconut or white sprinkles

To prepare oven, baking pans: Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess.

To mix cake: Sift together flour, baking powder and salt. Set aside. In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined. In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not overmix.)

Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wood toothpick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even.

To prepare mousse: In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream.

To assemble: Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set.

NOTE: When buying white chocolate, look for a product that contains cocoa butter and avoid those labeled as "artificial chocolate" or "chocolate-flavored."

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.

If you'd like to make your own mousse, here's a recipe from "Pillsbury Complete Cookbook" (2000).

Chocolate Mousse

Makes 8 (half-cup) servings.

1/4 cup butter
8 ounces semisweet chocolate, cut into pieces
1 teaspoon vanilla
1 carton (8 ounces) refrigerated or frozen fat-free egg product, thawed
1/4 cup sugar
1 cup whipping cream, whipped, optional

In medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat. Stir in vanilla. In large bowl, beat egg product until foamy. Gradually beat in sugar. Using wire whisk, gradually add chocolate mixture, blending well. Fold in whipped cream. Refrigerate for at least 1 hour. Serve with whipped cream.

B-Man

[b-man]

Chocolate-Drizzled Peanut-Butter Fudge


Makes 16 fudge squares.

Ingredients:

1 1/2 cups sugar
1 5-ounce can (1 small can) evaporated milk, (not
sweetened condensed)
1/4 cup (1/2 stick) butter or margarine
1 jar (about 7-ounces) marshmallow cream
1 cup chunky peanut butter
1 teaspoon vanilla extract

2 ounces (2 squares) semi-sweet chocolate

Grease an 8 or 9-inch square pan. Place sugar, milk and butter
in a microwave-safe 3-quart casserole with straight sides.
Microwave on HIGH 6 minutes, stirring after 3 minutes. Microwave
on HIGH 4 to 6 minutes more, or until small amount of sugar
mixture forms a soft ball when dropped in ice water, or until
mixture reaches 236 degrees on candy thermometer. (DO NOT leave
candy thermometer in microwave.)

Add the marshmallow cream, peanut butter and vanilla; beat until
well blended. Pour into prepared pan; smooth the top. Cool 30
minutes; cut into 16 squares; cool completely.

Place semisweet chocolate in a small bowl. Microwave on HIGH 1
to 2 minutes, or until just melted, stirring after 30 seconds.
Drizzle the melted chocolate over the squares.

B-man

[b-man]

Chocolate Mocha Cake with Irish Whiskey

Makes one 8-inch cake



A delicious birthday cake, which needs little more than a perfectly made vanilla ice cream with fresh Madagascan vanilla beans.


Ingredients:

cake:

6 ounces semisweet chocolate, minimum 70% cocoa solids
4 tablespoons freshly made strong mocha coffee
2 tablespoons Irish whiskey
7 tablespoons raw vanilla-flavored sugar
1/2 cup unsalted butter, soft enough to cream
3 organic eggs, separated
1/2 cup freshly ground blanched almonds
A few drops natural bitter-almond extract
6 1/2 tablespoons all-purpose flour, sifted

frosting :

2 ounces best bittersweet chocolate
2 tablespoons Irish whiskey
1/4 cup unsalted butter

Make the cake:
1. Preheat oven to 350°F (175°C). Butter and flour an 8-inch cake pan.

2. Melt the chocolate in the top of a double boiler with the coffee and whiskey. Remove the top pan and allow them to cool.

3. Cream together all but a tablespoon of the sugar with the butter until it is pale and fluffy, then beat in the egg yolks, one at a time.

4. Whisk the egg whites with a pinch of salt to soft peak stage, then add the last tablespoon of sugar and beat to firm peaks.

5. Blend the chocolate mixture into the creamed butter and sugar with a rubber spatula, then stir in the ground almonds and bitter almond extract. Fold in a spoonful of the egg white, followed by a spoonful of flour, and continue until it's all blended in.

6. Scrape the mixture into the cake pan and bake it in the center of the oven for 25-30 minutes. A skewer should come out clean. Cool in the pan for 10 minutes, then run a knife round the edge of the pan and turn the cake out on to a rack.

Make the frosting:
1. Melt the chocolate and whiskey in the top of the double boiler until satiny smooth.

2. Remove from the heat and beat in the butter, a tablespoon at a time. Stand the bowl over iced water and continue to beat, otherwise the butter and the chocolate will separate. You can always add a little cream if this happens — whisk and the mixture will cohere. Spread the icing over the cake, leaving a rough finish.

B-man

[b-man]

German Chocolate Pie


Ingredients:

1/2 stick butter-4 T.
6 squares of Baker's German Chocolate
1 c. sugar
1/2 c. "unsifted" flour-I know nearly all of today's flours are presifted-just don't sift it again
3 eggs
1 t. vanilla
1/2 c. chopped nuts

Melt chocolate and butter, set aside. Beat eggs until foamy and thick. Add sugar and flour, mixing well. Add chocolate, butter, vanill and nuts. Pour into a well-buttered (this was before the days of baking spray, which you can use), and bake at 325 degrees for 30-35 minutes.

Chill before serving. This will puff up while baking and then fall and crack when cooled.

B-man

[b-man]

Cranberry Chocolate Chip Cookies

These cookies are very good.

Cranberry Chocolate Chip Cookie Recipe

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts

Note: We prefer our super cranberries, cold-processed with more juice and less sweeteners but you may use any that you have available.

Preheat to 375 degrees

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Cream the sugars and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.
4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack.

B-man

[b-man]

Green Tea Chocolate Cake Recipe - Japanese Dessert


Yield: Makes 4 servings

INGREDIENTS:

4 eggs
1 3/4 cup flour
1 1/2 cup sugar
3/4 cup butter
2 tbsps maccha powder (green tea powder)
1 tbsp chocolate chips

Put butter in a bowl and stir well until soften. Add sugar in the bowl and mix well. Whisk eggs in another bowl. Mix eggs and butter mixture together. Shift flour and green tea powder together. Add flour in the egg and butter mixture and mix. Add chocolate chips in the bowl and mix together. Spread some batter and place baking wax paper inside of a medium loaf pan. Pour batter into the pan.

Bake in preheated 360F oven for 35 minutes.

B-man

[b-man]

Amish Chocolate Chip Cookies


Ingredients:

1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup milk
2-1/2 cups flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
12 oz. bag chocolate chips (or butterscotch chips)

Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate or butterscotch chips. Drop by teaspoonfuls onto greased cookie sheets.

Bake at 400 until the edge is lightly brown.

B-man

[b-man]

Chocolate Rhubarb Cake


Ingredients:

beat well
1-1/2 cups white sugar
1/2 cup margarine
2 eggs
1/3 cup cocoa

add:
1/2 cup--cold milk
2 cups plus 2 T flour
1-1/2 t soda
1 cup cold water or rhubarb juice
3/4 t. salt
1/2 t vanilla
3/4 cup--sweetened cooked rhubarb

Put in a 9X13 inch pan. Bake at 325 degrees for 35-45 minutes or until toothpick test proves it is cooked.

Frosting
melt in saucepan:
1/4 cup--margarine
Add
1/3 cup cream
3/4 cup brown sugar
Bring to boil and allow to boil for 1 minute!! add 1-1/4 to-1-1/2 cups powdered sugar. Mix with mixer until smooth. Spread on cool cake.

B-man

[b-man]

Cappuccino-Chocolate Coffee Cake

You'll love indulging in the rich chocolate and coffee flavors.

Ingredients:

1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick® mix
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry)


1. Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.

2. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.

3. Bake 20 to 25 minutes or until light golden brown. Serve warm.


B-man

[b-man]

Chocolate Chip and Cherry-Banana Bread

Chocolate chips and cherries go bananas in a bread that puts a new twist on a classic.

INGREDIENTS:

3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts


1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.

2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).

3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour.

B-man

[b-man]

Chocolate-Chambord Tart with a Raspberry Crown



Ingredients:

1 roll refrigerated sugar cookie dough
12 oz. bittersweet chocolate (Ghirardelli, Valrhona, Lindt are examples of quality chocolate brands you can use)
6 oz. whipping cream

2 Tbl. Chambord liqueur (raspberry flavored optional)
Optional fresh berries and or whipped cream OR
Ingredients for Optional Raspberry Crown:
3 pints of fresh raspberries
4 Tbl. red jelly (currant, raspberry, strawberry)
1 Tbl. Chambord liqueur (raspberry flavored optional)

Instructions:

Preheat oven according to cookie dough directions. Open your sugar cookie dough and decide if you are going to squish it into the bottom of a fluted 10-inch tart pan or a smooth-edged springform pan. Either one will work. To keep your hands from getting all gummy, cut a piece of plastic wrap about the size of the tart pan and put it over the cookie dough so that when you are squishing the dough down you are doing it with the wrap between your hands and the dough.

Now go at it like you're back in first grade. Just squash the dough down, spreading it evenly across the bottom of the pan. You'll want to get some of it up the sides of the pan so you have about a 1/4-inch rim of dough around the whole edge. Make the edge as even as possible, working with your fingers so you'll have a pretty edge to your tart. But don't worry too much. You can make it as even or as rustic looking as you want. This is just like Play-dough time when you were little. Make sure you can't see through the bottom or your chocolate will ooze out the bottom later. That would make a mess. Throw away the plastic wrap.

When you finish spreading the dough, follow the directions on the package for baking the cookie dough. It's just like baking one big cookie and will probably take the longer cooking time (approx 9 minutes). Take the tart out of the oven when it reaches the brownness you like in your cookies. Golden works best.

Now take a fork and go around the edges of the tart (about 1/2 inch from the edge) to squish the cookie down gently, assuring that you have an edge on your tart. You can also squish down any bubbles in the center section to flatten the middle. This way you have a place to pour the chocolate. It's sort of like you've just made a shallow swimming pool.

Let the cookie tart almost cool. When it's almost cool, carefully loosen it from the pan and put it on your serving plate. If it's sticking, just coax the sticking parts with a sharp paring knife. (It's just like when you leave cookies on the baking sheet too long and they stick.)

As the tart finishes cooling, you can make the ganache for the filling. Cut chocolate into small pieces. Half-inch dice is good. Big chunks don't melt very well but this is not an exact science. Just hack it up and put it in a heat-proof bowl. Heat the whipping cream in a sauce pan on medium high. Keep an eye on it. You don't want the cream to boil. You just want to see those little bubbles form around the outside that tells you it's just about to come to a full boil. That's when it's plenty hot but not a rolling boil. Pour the whipping cream over the chocolate. Let it sit for just a few seconds to heat the chocolate. Now take your whisk and start to stir slowly. The whipping cream will mix into the chocolate and you'll soon have a wonderfully shiny chocolate mixture. You can add the Chambord now to give it an extra raspberry-flavored zip, but if you don't want to have any alcohol in the recipe, you can skip it. It'll taste great either way.

Slowly pour the chocolate mixture into the tart. Depending on how "deep" your tart is it might all fit in or not. Don't overflow. Save the extra for drizzling on the plate or some other use. Just fill it so there is a rim on the outside. You're done! Now you can let it sit on the counter to fully cool and serve it for dinner or put it in the refrigerator and serve it later. Try to serve it the same day if you want the cookie crust to be crunchy. The refrigerator has a way of making the crust mushy a day or two later.

Keep leftovers in the refrigerator because of the cream. Take it out of the refrigerator a couple of hours ahead of serving depending on how "hard" you want it to be. The colder it is, the more it tastes like a candy bar, but the cream will always keep it tasting more like a "truffle."

You can stop at this point and serve it with a pile of fresh berries on top. (Blackberries and raspberries look beautiful. Strawberries are great too.) You can also just use a dollop of whipped cream or a combination of the above. People will think you've spent hours!

If you want to add the "Raspberry Crown," you've got one more step after you let the chocolate completely cool.

Raspberry Crown:
Open your raspberries one carton at a time. Throw out the "fuzzy moldy" ones and set aside the ones that are too squishy and use those for your cereal in the AM or something else. You only want ripe, firm ones for your crown. That's why you might use all 3 pints for this project. Start in the middle of the tart with a big, juicy berry. Now just continue laying berries around it in concentric circles until you've covered the entire tart, taking care to lay each berry with its "head up" and the open side down on the tart. If you are one of those careful, picky people, this might take 15 or 20 minutes. Keep extra berries for something else or eat them now. And don't forget to scrub the red stains out of your fingernails, or they'll look like something from Halloween.

Now go melt the jelly in a small sauce pan on the stove. Keep an eye on it on low heat, just so you melt it. Try not to boil it. Add the Chambord (optional) or a little water to thin it out. Warm it a little more. Take a pastry brush and start to "paint" the tops of your berries starting in the middle of the tart. Let the excess jelly "paint" drizzle down the sides of the berries. When you get to the edges, be careful if you don't want some of your drizzle going down the side of the tart. If you're not picky, don't worry about it. It's beautiful either way. As the jelly cools it will become sticky again and your tart will glisten like it's in the sunshine.

Cut the tart with a sharp knife to keep a nice edge.

B-man

[b-man]

Chocolate Meringue Kisses


Don't be afraid to use a pastry-bag — once you get the hang of it, it's really easy. These cookies will keep for a week, tightly covered. Wait to sandwich the cookies together until just before serving.

Makes 10 cookies.

Ingredients
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar substitute
2 tablespoons unsweetened cocoa powder, lumps removed
1/2 teaspoon vanilla extract
Light whipped topping (1 tablespoon per sandwich)

Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.


Preheat oven to 250°F. Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest spped until whites form soft peaks that hold their shape when you lift the whisk. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat. Whisk in cocoa and vanilla until blended.

Line a baking sheet with parchment paper. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue. Pipe 20 meringue kisses onto prepared sheets. Bake 30 minutes, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes. Remove from baking sheet.

Sandwich pairs of cooled cookies together with whipped topping.

B-man

[b-man]

Chocolate-Cherry Angel Cake

Heavenly chocolate angel food is topped with a sweet cherry-almond sauce for a divine (low-calorie!) dessert.


Ingredietns:
1 package white angel food cake mix
2 tablespoons baking cocoa
1 can (16 1/2 ounces) pitted dark sweet cherries in heavy syrup, undrained
1 tablespoon cornstarch
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted


1. Heat oven to 350ºF. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.

2. Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.

3. Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

Note:
Once this chocolate cake has been baked and cooled, it can be tightly covered and frozen up to 2 months.

B-man

[b-man]

Ganache-topped Chocolate Marble Bread

A beautiful dessert, brunch dish or teatime treat!


Yield: makes 1 (8 1/2-inch) loaf (12 slices)

Ingredients:

1/2 cup whole wheat flour
3/4 cup unbleached white flour
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 cup semisweet chocolate chips
1/2 cup less fat margarine
1/2 cup light cream cheese
2/3 cup granulated sugar
2 large eggs (higher omega-3 eggs, if available)
1/2 cup egg substitute
1/2 cup fat-free half and half

Ganache:

1/3 cup, plus 1 tablespoon semisweet chocolate chips
2 tablespoons fat-free half-and-half

1. Preheat oven to 350 degrees. Coat an 8-inch loaf pan with canola cooking spray and lightly dust with flour.

2. In a medium bowl, whisk the whole wheat, white flour, salt and baking powder to blend well.

3. In a separate bowl, melt cup chocolate chips in the microwave (heat on 50 percent power for 30-60 seconds). Set aside.

4. In a large mixing bowl, beat margarine and light cream cheese on low speed until smooth (about 2-3 minutes). Add 2/3 cup sugar and increase speed to medium. Cream butter and sugar until fluffy (about 3 minutes). Add eggs, one at a time, then egg substitute, cup at a time. On low speed, beat in flour mixture and cup fat-free half and half in three batches, alternating between the flour and the half and half. Beat until just combined.

5. Pour half of the batter into the loaf pan. Gently whisk the melted chocolate into the remaining batter. Drop the chocolate batter by spoonfuls into the loaf pan. Use a table knife to cut through the mixture in a swirling motion (to create the marbling).

6. Bake until a fork inserted in the center comes out clean, about 1 hour. Let cool for about 15 minutes. Unmold the poundcake and let cool completely.

7. For ganache topping:

Microwave 1/3 cup plus 1 tablespoon of chocolate chips and 2 tablespoons of fat free half and half on HIGH about 30 seconds and stir until chocolate is melted. Let mixture cool for about 10 minutes to thicken then spread over the top of the cooled cake. Ganache will set in about 1 hour.

B-man