Chocolate Recipes

Whole Wheat Chocolate Chip Cookies

2008-08-22T22:28:00.000-07:00

Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Whole Wheat Chocolate Chip CookiesYield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Did You Know?
The word cookie comes from the Dutch word for cake, "koekje". The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was right for baking a larger cake.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.

Chocolate Espresso Torte

2008-08-22T22:24:00.000-07:00

Chocolate Espresso Torte

This extremely deep, rich, and dark cake tastes great with whipped cream.

Yield: 10 Servings

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Source: Fine Cooking Magazine - subscribe now!

Strawberry Chocolate Mousse Cake

2008-08-22T22:21:00.000-07:00

Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein. Source: California Strawberry Commission

Chocolate Heart Layer Cake

2008-08-22T22:20:00.000-07:00

Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse

Yield: 4 servings, 1 eight-inch cake

Cake:
4 tablespoons unsalted butter, melted

1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar

Mousse Base:
1 cup heavy whipping cream
4 cinnamon sticks, broken in half

Mousse, Cake Assembly, and Glaze:
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)

4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Buy Chocolate

For Cake:
Preheat oven to 400 F. Place 8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

Source: Bon Appetit - Get more recipes: order a Bon Appetit Magazine subscription

Quarky Chocolate Cake

2008-08-22T22:19:00.000-07:00

Quarky Chocolate Cake

Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.

New American CheeseYield: 12 to 15 servings

FOR THE FROSTING
1 1/4 cups heavy cream
1 2/3 cups sugar
6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons
1 1/2 teaspoons pure vanilla extract

FOR THE CAKE
1/2 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans
4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped
1 3/4 cups cake flour
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
1 whole egg
5 large eggs, separated
1 tablespoon pure vanilla extract
1 cup quark, such as Ellen's Nonfat, stirred until smooth

To make the frosting:

In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.

Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)

To make the cake:

Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.

In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.

Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.

Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.

In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.

Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.

Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.

To assemble:

Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!

Source: The New American Cheese by Laura Werlin

Chocolate Meringue "Sandwiches"

2008-08-22T22:18:00.000-07:00

Chocolate Meringue "Sandwiches"

Chocolate lovers, rejoice -- this is your dessert. Cocoa powder flavors flat disks of meringues, and rich bittersweet chocolate is the base for the filling that holds them together. The components can be made ahead. Store the meringues, airtight, for up to 2 weeks, and the filling, refrigerated, for up to 5 days. Let the assembled desserts sit at room temperature for 30 minutes before serving, so the filling softens.

Yield: 8 Servings

For the meringues:
1 cup (3 1/2 ounces) powdered sugar
4 tablespoons Dutch-processed cocoa
3 large egg whites, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar

For the filling:
3/4 cup (6 ounces) heavy whipping cream
8 ounces high-quality bittersweet chocolate, finely chopped

Make the meringues:

Preheat the oven to 250 F.

Draw 20 circles, 2 inches in diameter, 1 inch apart, on a piece of parchment paper. Put the paper in the baking pan, marked side down.

Sift the powdered sugar with the cocoa.

Put the egg whites in the bowl of a heavy-duty mixer. Beat the whites with the whisk attachment, starting on medium speed. When they start to froth, add about a third of the granulated sugar and beat until they become opaque and increase in volume. Add another third of the sugar and beat until they start to become firm, then turn up the mixer speed, add the rest of the sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl.

Remove the bowl from the mixer. Sift a third of the powdered sugar and cocoa over the bowl (this will be the second time it is sifted) and fold this into the whites. Use a rubber spatula to fold, going to the bottom of the bowl in the center and coming up along the side. Rotate the bowl slightly after every fold. Fold in the remaining powdered sugar in two stages, sifting it into the bowl each time.

Fit a pastry bag with a plain 3/8-inch tip, and fill it with the meringue. Starting in the center of each circle, pipe a coil, filling the, circles.

Bake the meringues on the middle shelf of the oven until they are firm and can be detached from the paper, about 1 hour.

Cool the baking pan on a rack. When the meringues are completely cool, store them in an airtight container at room temperature.

Make the filling:

Bring the whipping cream to a boil in a medium saucepan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whisk the chocolate into the cream until it is smooth. Transfer the chocolate cream to a bowl, cover it, and refrigerate.

Assemble the desserts:

The filling should be the consistency of thick mayonnaise. If it is freshly made, cool it until it thickens; if made ahead, leave it at room temperature until it softens.

Pile a generous tablespoon of filling in the middle of 8 meringues. Gently place another meringue on top of each, being careful not to push down too hard, so that each sandwich maintains some height. Put the meringues in the freezer for 20 minutes.

Crush the remaining meringues between pieces of wax or parchment paper. Remove the filled meringues from the freezer. Using a small offset spatula or a kitchen knife, smooth the remaining filling onto the sides of the sandwiches. Roll each finished sandwich in the crushed meringues.

Refrigerate the desserts until 30 minutes before serving.

Variation:
To make these for a dessert buffet, pipe the meringues into 1-inch instead of 2-inch disks.

Source: A Sweet Quartet: Sugar, Almonds, Eggs, and Butter: A Baker's Tour Including 33 Recipes by Fran Gage

Chocolate Balls with Caramelized Almonds

2008-08-22T22:17:00.000-07:00

Chocolate Balls with Caramelized Almonds

Yield: about 60

Flavorless oil for the baking sheet
1 1/4 cups (9 ounces) granulated sugar
1/4 cup (2 ounces) water
1 2/3 cups (9 Ounces) whole blanched almonds, at room temperature
8 ounces bittersweet chocolate, finely chopped

Lightly oil a baking sheet with a flavorless oil.

Mix the sugar and water in a medium heavy-bottomed saucepan. Use an unlined copper sugar-pot if you have one. Cook the syrup over medium heat, stirring once or twice, until the sugar dissolves. Put a candy thermometer in the pan. Wash any sugar crystals from the sides of the pan with a brush dipped in cold water. Continue to cook, without stirring, until the thermometer reaches 248 F.

Remove the thermometer, and turn off the heat. Add the almonds. Stir until the sugar syrup clumps and turns opaque. Over low heat, continue stirring until the sugar remelts and coats the nuts with a caramel-colored syrup. This will take about 20 minutes. If the nuts start to smoke, remove the pan from the heat for a minute, turn down the heat, and continue to cook.

When the sugar has melted again, carefully pour the almonds in the syrup onto the oiled baking sheet. Be careful -- the almonds will be very hot.

When the candy is cool, break it apart. Store it in an airtight container (not in the refrigerator) until you are ready to make the chocolate balls.

Melt the chocolate in a bowl over simmering water. (how to melt chocolate)
Use a food processor to grind the candy into a powder.
Mix the candy powder and the warm chocolate together.
Drop the mixture by teaspoonfuls onto a baking sheet covered with plastic wrap.

Refrigerate the candies until firm, but bring to room temperature before serving.

Source: A Sweet Quartet: Sugar, Almonds, Eggs, and Butter: A Baker's Tour Including 33 Recipes by Fran Gage

Chocolate Biscotti

2008-08-22T22:15:00.000-07:00

Chocolate Biscotti

Although in Italy, biscotti is the term for cookie, here is a recipe that has become synonymous with the name biscotti. They are a wonderful dipping cookie or accompaniment to ice cream or sorbet.

The Metropolitan Bakery Cookbook Yield: 120 biscotti

3 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa
2 1/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
Grated zest of 1 lemon
2 tablespoons coffee liqueur
1 cup bittersweet chocolate chunks
1 teaspoon kosher salt
1 cup whole blanched almonds, toasted

Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.

Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight.

Preheat the oven to 300 degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.

Source: The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born
Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery

Banana Chocolate Chip Cake

2008-08-22T22:14:00.000-07:00

Banana Chocolate Chip Cake

This is not only the ultimate banana bread but also the perfect vehicle for overripe bananas. It is based on a recipe that my mom used to make when my brother and I were growing up. I thought that chocolate chips were needed in an otherwise perfect cake. This cake freezes beautifully, so eat one now and freeze one to enjoy later.

Yield: 8 servings

2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)

Preheat oven to 350 F (180 C)

Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased

In a bowl, combine flour, baking soda, and salt.

In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

Source: 125 best Chocolate Chip Recipes by Julie Hasson

Black Cherry & Chocolate Frozen Yogurt

2008-08-22T22:13:00.000-07:00

Black Cherry & Chocolate Frozen Yogurt

Frozen YogurtYield: 6 servings

1-1/2 cups (approx. 8 oz.) pitted black cherries, fresh or frozen
2 cups cherry low fat yogurt
1/2 cup honey
1/2 teaspoon almond extract

Chocolate Swirl
1 ounce chopped semisweet or bittersweet chocolate
2 Tablespoons water

Coarsely chop 1/2 cup cherries; set aside. In a blender or food processor container, combine remaining cherries, yogurt, honey and almond extract; process until smooth. Stir in reserved cherries. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions. When frozen, place 1/4 of yogurt in medium container; drizzle with 1/4 of Chocolate Swirl; repeat with remaining yogurt and chocolate. Store in freezer until ready to serve.

Chocolate Swirl
In a small saucepan, combine 1 ounce chopped semisweet or bittersweet chocolate and 2 Tablespoons water. Stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and set aside until ready to use.

Nutritional Information Per Serving (1/6 of recipe)
Calories: 211, Fat Total: 3 g, Protein: 4 g, Cholesterol: 3 mg, Carbohydrates: 46 g, Sodium: 42 mg, Dietary Fiber: 1 g, Calories from fat: 12%
Source: National Honey Board

Triple Chocolate Celebration Cake

2008-08-22T22:12:00.000-07:00

Triple Chocolate Celebration Cake

Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.

Yield: 20 servings.

PHOTO: BRIAN LEATART Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Assembly and serving
2/3 cup seedless raspberry jam

parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)

3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries

Make cake:
Position rack in center of oven and preheat to 350 F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.

Make ganache:
Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

Make mousse:
Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Assemble and serve cake:
Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch cake board round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes

If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula (angled blade), gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on cake board. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake to platter.

Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.

Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment strip. Using long offset spatula (angled blade), spread chocolate evenly over parchment strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between parchment strip and foil, lift entire parchment strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake).
Coat remaining parchment strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes.
Carefully peel parchment paper off chocolate strips. Chill cake at least 3 hours and up to 1 day.

Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

Adapted from Bon Appétit - Cooking Class - Get more recipes - order a Bon Appetit Magazine subscription

Next: more Chocolate Recipes - buy Callebaut Chocolate - Chocolate Books

Mexican Chocolate Icebox Cake

2008-08-22T22:11:00.000-07:00

Mexican Chocolate Icebox Cake

There's a hint of cinnamon in the chocolate filling and the whipped cream topping.

Yield: 12 servings

60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar

1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

1 ounce semisweet chocolate, grated

Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.

Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

Source Bon Appetit - order a Bon Appetit Magazine subscription

Bittersweet Chocolate Hearts

2008-08-22T22:10:00.000-07:00

Bittersweet Chocolate Hearts

These are perfect paired with raspberry semifreddo in Chocolate and Raspberry Heart Napoleons.

Yield: 6 Chocolate Hearts

7 ounces bittersweet chocolate, coarsely chopped

Photograph by: Gentl & HyersCut parchment paper to fit a 9-by-13-by-2-inch pan. Brush vegetable oil in corners and center of the pan, pressing parchment to adhere it. Set aside.

Bring a medium pot of water to a simmer. Place chocolate in a medium stainless-steel bowl; place the bowl over, but not in, the simmering water to melt the chocolate, about 4 to 6 minutes.

Remove chocolate from simmering water. Thoroughly dry bottom of bowl; a drop of water will ruin the chocolate. Pour chocolate into prepared pan. Using a large metal offset spatula (angled blade), spread the chocolate evenly over the surface 1/16 inch thick. Freeze until chocolate sets, about 6 minutes.

Working quickly, use a heart-shaped cookie cutter (3 1/4 inches across at widest point), to cut out six chocolate hearts. If chocolate begins to soften, return to freezer for several minutes. Run an offset spatula under the hearts, and place in a container. Cover and freeze until ready to use, up to 2 weeks.

Shopping: Callebaut Chocolate

Chocolate and Raspberry Heart Napoleons

2008-08-22T22:08:00.000-07:00

Chocolate and Raspberry Heart Napoleons

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Photograph by: Gentl & HyersYield: 2 Servings

3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries

4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne

3 large egg whites

1 cup heavy cream

1 tablespoon superfine sugar

Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.

Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside.

In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.

Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.

To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 tablespoons). Refrigerate until ready to serve.

To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.

Source: Martha Stewart

Chocolate Dipped Dried Plums

2008-08-22T22:07:00.000-07:00

Chocolate Dipped Dried Plums

Yield: 12 servings - 2 each

1 cup (about 6 ounces) pitted dried plums
6 ounces semi-sweet chocolate, coarsely chopped

Fillings:
nuts
candied ginger
prepared almond paste or marzipan (recipe)

Toppings:
chopped nuts
candied ginger pieces
or candy decors

Cut slit into side of each dried plum, stuff with small piece or portion of filling, as desired. Pinch to close; shape to form round shape. Set aside.

Place chocolate in small heatproof bowl, set in pot of hot (not boiling) water over low heat; allow to melt, stirring occasionally until smooth. (Chocolate should be fluid and barely warm.) Remove from heat. (more information on melting chocolate)

Line baking sheet with aluminum foil or wax paper. Using a fork, dip dried plums, 1 at a time, into chocolate; drain excess. Place on prepared baking sheet and decorate with toppings as desired. Refrigerate immediately until set. When chocolate has hardened, transfer to jars or containers for gift-giving. Store, covered, in cool place, away from direct sun or heat.

Tip: Melted white chocolate can be drizzled over chocolate-dipped dried plums instead of or before adding toppings, if desired.

Nutritional Information (per serving): Calories 180, Cholesterol 0mg, % of Calories from Fat 50%, Fat 10g, Sodium 2mg, Carbohydrates 20g, Protein 3g, Fiber 2g
Source: California Dried Plum Board

Chocolate Dipped Strawberries

2008-08-22T22:06:00.000-07:00

Chocolate Dipped Strawberries

Gourmet-gift expert Shari Fitzpatrick (Shari's Berries) shows how to achieve gourmet chocolate-dipped treats at home for much less than retail price.

Click to order!24-30 perfectly ripened strawberries, green caps intact
6 oz (.375 lb) sweet, semi-sweet, bitter sweet, milk and/or white chocolate. Preferably chocolate chips, chocolate calets or chocolate bars coarsely chopped.

Believe it or not, chocolate chips are really the best way to melt chocolate. They are available at grocery stores in dark-, white- or milk-chocolate varieties and taste wonderful. Melting them is the key, so utilize the easy method provided below.

Microwave Melting Chocolate
In a microwave-safe bowl, melt chips using either the defrost setting or 10-percent power in the microwave. Use two to three minute increments until smooth. (More info on melting chocolate)

Dipping Strawberries

Yes, there is a technique involved to perfect chocolate-covered strawberries. When you dip the strawberry into the melted chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to "spin" the dripping chocolate off.

Invert the hand, pointing the strawberry at the ceiling, to seal it and allow you to sprinkle other candies or toppings around the surface.

Cool covered strawberries on a sheet pan with wax paper. Keep them at a cool room temperature and try to dip them the same day you serve them.

Tuxedo Strawberries

Dip strawberries in both white and dark chocolate to create a tuxedo effect. Dip in white first, let the chocolate dry, then dip twice in dark chocolate, giving them that little shake to keep a straight line. Buttons and a bow tie can easily be added with the tip of a wooden skewer or piped on using a paper cone.

Click to Order!

Source: Shari's Berries
The Original Gourmet Chocolate Dipped Strawberry!
Tuxedo Strawberries, Strawberry Roses and much more chocolate covered strawberry delights. Order Now!

Chocolate Chip Scones

2008-08-22T22:05:00.000-07:00

Chocolate Chip Scones

Yield: 8 servings

2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips

Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.

Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.

Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy.

Nonfat Chocolate Sauce

2008-08-22T22:04:00.000-07:00

Nonfat Chocolate Sauce

Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.

Yield: 8 servings

1/2 cup skim milk
1 tablespoon strong brewed coffee (see note)
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.

Per Serving:
31 calories, 0 g total fat (11% of calories), 0 g saturated fat, 0 mg cholesterol, 1 g protein (13% of calories), 6 g carbohydrates (76% of calories), 0 g fiber, 28 mg sodium

Note:
If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of water.

Buy the bookSource: The Rancho La Puerta Cookbook - 175 Bold Vegetarian Recipes from America's Premier Fitness Spa by Bill Wavrin

Who says you have to make sacrifices to eat healthy, low-fat food? Not Bill Wavrin, executive chef of Rancho La Puerta, one of the oldest and most popular spas around. In his book, The Rancho La Puerta Cookbook, Wavrin proves that eating healthily means eating well, with 175 simple, flavorful, meatless recipes that leave the spa's guests feeling pampered and satisfied, not deprived.

Chocolate Cake with Chocolate Buttercream

2008-08-22T21:44:00.000-07:00

Chocolate Cake with Chocolate Buttercream

A wonderful devil's food-like chocolate cake with a rich, creamy chocolate frosting.

Chocolate Cake with Chocolate ButtercreamYield: 15 servings

Cake Ingredients:
2 cups sugar
1/2 cup LAND O LAKES® Butter
1/2 cup sour milk*
2 (1-ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water

Frosting Ingredients:
1/2 cup LAND O LAKES® Butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup whipping cream
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons light corn syrup

Heat oven to 350 F.
Combine sugar and 1/2 cup butter in large mixer bowl. Using an electric mixer beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat until well mixed (2 to 3 minutes). Add boiling water; continue beating until smooth (1 to 2 minutes).

Pour batter into greased and floured 13x9-inch baking pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition (2 to 3 minutes). Stir in corn syrup. Frost cooled cake.

*Substitute 1 1/2 teaspoons vinegar plus enough milk to equal 1/2 cup.

Nutrition Facts (1 serving): Calories: 460 Fat: 18 g Cholesterol: 70 mg Sodium: 390 mg Carbohydrates: 72 g Dietary Fiber: 3 g Protein: 5 g

Source: Land O'Lakes, Inc.

Chocolate "SUSHI"

2008-08-22T21:42:00.000-07:00

Chocolate "SUSHI"

Modeling Chocolate:
12oz chocolate
2oz corn syrup

Sticky Rice:
1 cup rice
2 cups apple juice

seasonal fruits, julienned (to slice into thin strips the size of matchsticks)
rolling pin

To make modeling chocolate melt 12oz chocolate in double boiler, add 2oz corn syrup and mix thoroughly. Wrap in plastic and refrigerate for 2 hours.

Put 1 cup of rice in a pot and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, take of heat and set aside.

Knead half of the modeling chocolate until pliable. Roll out paper thin.

Tip:
If too tough, rub your hand over the surface this will warm up the chocolate and make it easier to roll out.
Cut the rolled out modeling chocolate into 2-1/2 in wide strips.
Place sticky rice on chocolate, leaving space on one side for the seam.
Arrange your fruit on top of the rice.

Roll up tightly making sure that both sides are stuck together. Place in refrigerator to set.

Using a sharp knife cut your rolls into 1 in lengths. Place on your plate and garnish.

more step-by-step instructions

Chocolate Bread Pudding with Cappuccino Sauce

2008-08-22T21:40:00.000-07:00

Chocolate Bread Pudding with Cappuccino Sauce

Yield: 8 servings

Chocolate bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, such as Pepperidge Farm cut into 1/2-inch cubes, to yield approximately 3 1/2 cups

Cappuccino Sauce:
1 cup heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
3 large egg yolks, at room temperature
3 tablespoons granulated sugar

Chocolate sorbet for garnish (optional)

Make the bread pudding:

Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.

Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.

Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.

Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.

Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.

Make the cappuccino sauce:

Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly.

Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.

To serve:
Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.

Copyright: Chocolatier - order a Chocolatier magazine subscription!

Caramelized Pear Chocolate Shortcake with Caramel Sauce

2008-08-22T21:39:00.000-07:00

Caramelized Pear Chocolate Shortcake with Caramel Sauce

Yield: 6 servings

Chocolate shortcake:
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup butter, cut into 6 pieces
1 1/4 cups buttermilk

Caramelized pears:
3 large pears
3 tablespoons butter
3 tablespoons brown sugar

Caramel sauce:
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/2 cup heavy cream

To prepare chocolate shortcake:

Butter a large baking sheet. Heat oven to 400 F.

In a large mixing bowl, stir together flour, baking powder and sugar. Sift in cocoa powder. Stir well. Cut in butter to form a coarse meal. Add buttermilk and mix well. Dough will be soft. Drop by large spoonfuls on prepared sheet to make six shortcakes. Bake for 20 minutes. Remove from oven and set aside to cool.

To prepare caramelized pears:
Wash. peel and core pears. Cut into thin slices. Melt butter and sugar in a large skillet over medium-high heat. Add pear slices and cook, stirring occasionally until pears are tender and slightly browned on the edges. Remove from heat.

To prepare caramel sauce:
In a medium saucepan over medium heat, melt butter. Stir in sugar. Increase heat to medium-high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in vanilla and heavy cream. (If mixture thickens before using, heat at medium setting in microwave.)

To assemble:
Cut top third off on each shortcake. Set aside. Place bottom of shortcake on individual serving dish. Fan caramelized pear slices over shortcake. Drizzle caramel sauce over pears and on plate. Place top of shortcake at an angle to highlight pears. Repeat with remaining shortcakes, pears, and caramel sauce.

Chocolate Brownies - wheat-free, gluten-free

2008-08-22T21:37:00.000-07:00

Chocolate Brownies - wheat-free, gluten-free

Yield: 12 servings

wheatfree Brownies1 cup gluten-free flour blend (see below)
2/3 cup unsweetened cocoa (not Dutch)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/3 cup butter or margarine (melted)
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup hot water or brewed coffee
1/4 cup chopped walnuts (optional)

Preheat oven to 350 F. Grease 8-inch square pan. Stir together dry ingredients (flour to xanthan gum). Set aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in prepared pan with wet spatula.

Bake 20 minutes. Cool brownies before cutting.

Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g

Gluten-free Flour Blend

Yield: 9 cups

3 cups garbanzo/fava bean flour*
2 cups potato starch **
2 cups cornstarch**
1 cup tapioca flour
1 cup sorghum flour

* Made by Authentic Foods, Bob’s Red Mill, or Ener-G Foods. Also available from other gluten-free vendors such as Miss Roben’s, Gluten-Free Pantry, Gluten Solutions, and Glutino.
** If potato starch is inappropriate for your diet, use 4 cups cornstarch. Likewise, if cornstarch is off-limits for you use 4 cups potato starch.

Mix these together in an airtight container and store in a cool, dark, dry place. I use large canisters with either screw tops or wire-latch closures. You may halve this recipe if you prefer a smaller mix.

White-Chocolate Mousse Parfaits

2008-08-22T21:36:00.000-07:00

White-Chocolate Mousse Parfaits

Photo: Scott Phillips

Yield: eight small parfaits (3 cups mousse)

4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed

Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. (how to melt.... ). Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.

Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.

To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.

Tips

* Be careful when you melt the white chocolate -- it burns easily, so use very low heat. more info!
* This mousse can also be served alongside a fresh fruit compote.

Other combinations:
fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.

Copyright: Fine Cooking - order a Fine Cooking magazine subscription!

Chocolate Rice Pudding Parfait

2008-08-22T21:35:00.000-07:00

Chocolate Rice Pudding Parfait with Gianduja Whipped Cream & Caramelized Rice Krispies

The rice pudding can be made up to three days ahead, the whipped cream up to two days ahead. The Rice Krispies will keep for up to a month in an airtight container. Gianduja (pronounced john-doo-yah) is chocolate that's blended with ground hazelnuts.

Photo: Scott PhillipsYield: 8 servings

For the chocolate rice pudding:
3 cups whole milk
2-1/2 Tbs. sugar
Pinch salt
1/3 cup raw Arborio rice
5 oz. good-quality bittersweet chocolate (I like Valrhona guanaja), finely chopped
4 Tbs. unsalted butter, cut into small pieces
1/2 cup golden raisins, simmered in water until plump and then drained (optional)
1 recipe Cream Cheese Mousse

For the caramelized Rice Krispies:
4 Tbs. superfine sugar
2 Tbs. water
2 cups Rice Krispies

For the gianduja whipped cream:
8 oz. heavy cream
3 oz. gianduja chocolate (or good-quality bittersweet chocolate), chopped

To make the pudding
In a saucepan, combine the milk, sugar, salt, and rice. Bring to a boil over medium-high heat. Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 min. Stir in the chopped chocolate and butter until well combined; the mixture will thicken. Mix in the raisins, if using. Divide among the eight glasses you're using and chill until needed.

Meanwhile, make the cream cheese mousse. Spoon equal amounts of the mousse over the pudding in the glasses. Chill until needed, at least 30 min.

To make the caramelized Rice Krispies
In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat. Boil for 1 min. Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump). Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 min. Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool. When ready to use, break up clumps with your hands.

To make the gianduja whipped cream
In a saucepan, bring the cream to a boil. Add the chopped chocolate and whisk vigorously until melted. Transfer to a stainless bowl. Refrigerate, covered, until the cream is well chilled, about 3 hours. Whisk the cream until it forms soft peaks. Chill until needed.

To assemble the parfait
Remove the glasses with the pudding and mousse from the refrigerator. Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream. Finish with another sprinkling of Rice Krispies. Serve right away.

Chocolate Bunny Bread

2008-08-22T21:34:00.000-07:00

Chocolate Bunny Bread

Yield: 1 bunny

Dough
3 1/4 to 3 3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup water
1 egg
1 tablespoon SPICE ISLANDS Pure Vanilla Extract
1/3 cup milk chocolate or peanut butter morsels

Decorations (optional)
Jelly beans
Decorating icing
Carrot

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.

Nutrition Information
Nutrition information per serving (1/14 of recipe): Calories 222; total fat 6g; saturated fat 3g; cholesterol 26mg; sodium 174mg; total carbohydrate 38g; dietary fiber 2g; protein 5g.

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Texas Pecan Chocolate Pie

2008-08-22T21:32:00.000-07:00

Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings

The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert.

crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

filling
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter

1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

For crust:
Combine first 4 ingredients in food processor (KitchenAid recommended). Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.

For filling:
Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.

Cool pie completely on rack.

Copyright 2001 Bon Appetit - send a Bon Appetit gift subscription

Walnut & Rum-Raisin Crêpes

2008-08-22T21:31:00.000-07:00

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

These crêpes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these crêpes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily.

Yield: about 20 crêpes, with filling for 18, and 2 cups sauce.

For the crêpes:
2 large eggs
1/2 cup cold milk
1/2 cup cold sparkling water; more as needed
1/2 tsp. salt
6-3/4 oz. (1-1/2 cups) all-purpose flour
Melted butter for frying the crêpes

For the filling:
1/2 cup dark rum
1/2 cup golden raisins
1/2 cup heavy cream
1/2 cup sugar
1-1/4 cups walnut halves, coarsely chopped
2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
1/4 tsp. ground cinnamon
1 Tbs. cocoa powder
Pinch salt

For the sauce:
1/4 cup cocoa powder
1/3 cup sugar
2 tsp. all-purpose flour
Pinch salt
1 cup milk
3 oz. semisweet chocolate, finely chopped
1/2 cup heavy cream

To make the crêpes
Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 min. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).

To make the filling
Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce
In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish
Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

Copyright: Fine Cooking - send a Fine Cooking gift subscription!

Chocolate Lowfat Muffins

2008-08-22T21:30:00.000-07:00

Chocolate Lowfat Muffins

Yield: 14 Muffins

CHOCO-LOWFAT MUFFINS3/4 cup granulated sugar
1 teaspoon baking soda
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa
2 teaspoons baking powder
2/3 cup vanilla lowfat yogurt

Heat oven to 400°F. Line muffin cups with paper bake cups.

Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans.

Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Source: Hershey's Kitchen

Pumpkin chocolate chip Muffins

2008-08-22T21:29:00.000-07:00

Pumpkin chocolate chip Muffins
2 dozen

1 1/2 Cups vegetable oil
1 Cup pumpkin
2 Cup sugar
4 eggs
3 Cups flour
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
12 oz. chocolate chips

Preheat oven 400 degrees F.

In a large bowl beat together first four ingredients. In another bowl sift together next five ingredients. mix both together and add chocolate chips.
Place muffin cups in muffin tins.

Bake 16-20 minutes at 400 degrees.

Let cool before serving.

Chocolate Chip Brownie Cake

2008-08-22T21:28:00.001-07:00

Chocolate Chip Brownie Cake

Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Chocolate Chip Cheesecake

2008-08-22T21:27:00.001-07:00

Chocolate Chip Cheesecake

Indulge in this decadent cheesecake to satisfy your chocolate cravings!

2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well.
Toss chips with flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.

Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

© 1999 Eagle Family Foods

Chocolate Rum balls

2008-08-22T21:26:00.000-07:00

Chocolate Rum balls
makes 24

2 cups chocolate wafer cookie crumbs
1 cup ground pecans
1/2 cup powdered sugar
1/3 cup rum
3 Tbs. corn syrup
1/2 cup chocolate chips
3/4 cup chocolate sprinkles

In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.

shape into 1 inch balls measuring about 1 Tablespoon of mixture.
Line a tray with wax paper. Place balls on a tray and refrigerate until cold.

In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.

Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on the waxed paper lined tray until chocolate is set.

Chocolate Snowswirl Fudge

2008-08-22T21:24:00.000-07:00

Chocolate Snowswirl Fudge
Makes about 2 lbs

3 cups semi-sweet chocolate chips
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
4 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
dash salt
1 cup chopped nuts
2 cups miniature marshmallows

Melt chips with Eagle Brand, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8- or 9-inch square pan.

Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.

Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

© Eagle Family Foods

Chocolate Chunk Cookies

2008-08-22T21:23:00.000-07:00

Chocolate Chunk Cookies
24 cookies

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
1 bag (12 ounces) semisweet chocolate chunks (mini Hershey's kisses work well)
1 1/4 cup pecans, coarsely chopped

Heat oven to 325 degrees.

Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.

Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.

Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.

Chocolate Torte with walnuts

2008-08-22T21:22:00.000-07:00

Chocolate Torte with walnuts
Serves 8

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz. semi-sweet chocolate
1 cup (or more) of grated walnuts or hazel nuts

Cream butter with sugar. Add egg yolks and whole egg mixing well.
Melt chocolate, cool slightly and add to the above mixture. Add
the grated nuts. Mix. Beat whites and fold them into the mixture.

Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs.
Put batter into pan and bake in preheated 350 F. oven for approximately
50 minutes. Use the kniting needle test for donness. Cool and
glaze.

Glaze

3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 Tablespoons water
1 teaspoon vanilla

Cover top and sides of Torte with apricot jam. Melt the rest of
the ingredients over a low flame mixing constantly. Remove from heat
and poor over Torte.

Chocolate Éclairs

2008-08-22T21:21:00.000-07:00

Chocolate Éclairs
Serves 12

1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs

Filling:
1/3 cup sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbs. margarine or butter, softened
2 tsp. vanilla

Chocolate Frosting:
1 ounce unsweetened chocolate
1 tsp. margarine or butter
1 cup powdered sugar
1-2 Tbs. hot water

Preheat oven to 400F. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto un-greased cookie sheet. Shape fingers 4-1/2" long and 1-1/2" wide with spatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream filling. Replace the tops and frost with chocolate frosting.

To make filling:
Mix sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Strain mixture to remove any lumps. Stir in margarine and vanilla; cool.

To make frosting:
Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and is spreading consistency.

Double Chocolate Truffle Cake

2008-08-22T21:20:00.001-07:00

Double Chocolate Truffle Cake
Serves 8-10

6 ounces bittersweet chocolate (not unsweetened)
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (recipe follows)

In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly.

In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth.

Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain.

Preheat oven to 350 degrees.

Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.

Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk

In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake.

For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.

Double Chocolate Brownie Cake

2008-08-22T21:10:00.000-07:00

Double Chocolate Brownie Cake
Serves 10-12

4 Tbs. plus 1 tsp. butter, unsalted
1/4 cup flour
2 Tbs. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
3 oz unsweetened chocolate, broken into 1/2-oz pieces
2 oz semisweet chocolate, broken into 1/2-ounce pieces
3 eggs
1 cup sugar
1 tsp. vanilla extract
1/4 cup sour cream
4 oz. chocolate chunks available at Callebaut Belgium chocolate

Ganache Frosting:
2 cups heavy cream
1 1/4 lb semi-sweet chocolate, chopped
1 Tbs. vanilla extract

Preheat oven to 325 degrees F.

Coat a 9-inch round cake pan with 1 teaspoon of butter.

Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler. Cover. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.

Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in a bowl. Using an electric mixer (whip attachment), Whisk on high speed until slightly thickened, about 1 1/2 minutes.

Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.

Remove the bowl from the mixer and use a rubber spatula to thoroughly combine. Add and mix 4 ounces of chocolate chunks.

Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for about 30 minutes or until toothpick inserted in the center comes out clean.

Allow to cool in the pan at room temperature for 5 minutes. Invert cake onto a flat surface and refrigerate for 15 to 20 minutes. Remove the cake from the refrigerator and cut in half horizontally.

Ganache Frosting:
In a heavy saucepan place the cream and heat over medium until it just begins to boil. Stir occasionally to prevent it from burning.

remove from heat and stir in the chocolate. Stir constantly until melted and smooth. Stir in the vanilla. Strain into a bowl and refrigerate, stirring every 10 minutes, until spreadable. About 1 hour.

place one layer of cake on a serving plate and spread with 1/3 of the frosting. Turn the cake layer, bottom side up, top with the second layer and spread the remaining frosting over the top and sides of the cake. Top with chocolate curls and shavings.

Allow to set for 20-30 minutes and then refrigerate.

German Chocolate bars

2008-08-22T21:09:00.000-07:00

German Chocolate bars

1 Pkg. German Chocolate Cake Mix
3/4 Cup Butter or margarine, softened
1 Cup Pecans, coarsely chopped
2/3 Cup Evaporated milk, divided
1 Pkg. (14 oz.) caramels, unwrapped
1 Pkg. (16 oz.) Chocolate chips
1/4 cup coconut, shredded

Grease and flour a 9 x 13" pan.

Combine cake mix, butter, nuts and 1/3 cup evaporated milk.

Press half of mixture into pan and bake at 350° for 8 to 10 minutes.

Melt caramels with remaining 1/3 cup evaporated milk over low heat. When melted, spread over baked cake mixture.

Put chocolate chips on top of caramels and then the remaining cake mixture over the chocolate chips and spread lightly.

Bake for 20 minutes at 350°. Sprinkle coconut over the top of the bars. When cool, cut into bars.

German Chocolate Pie

2008-08-22T21:08:00.000-07:00

German Chocolate Pie
12 servings

Pie Filling:
3 Cups Sugar
7 Tbs. Baking Cocoa
13 oz Evaporated Milk
4 eggs, Beaten
1/2 Cup butter
1 tsp. Vanilla
2 Cup coconut, flaked
1 Cup pecans, chopped
2 ea Unbaked 9-inch Pie Shells (use recipe below)

Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Pie Crust:
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.

Pre-heat oven to 350 degrees F.
Melt the margarine and set aside.

Combine the sugar and baking cocoa in a bowl. Stir in the evaporated
milk, eggs, melted butter, and vanilla. Blend well.

Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for about 40 minutes.

Cool on racks.

Decorate the top with whip cream and chocolate sprinkles.

Chocolate Covered Biscotti

2008-08-22T21:07:00.000-07:00

Chocolate Covered Biscotti
2 1/2 dozen

2 1/2 cups flour
3/4 cup sugar
1/4 cup butter, softened
1 Tbs. anise seed
2 tsp. baking powder
1/4 tsp. salt 3 eggs
1 tsp. vanilla
1/2 cup chopped walnuts

Chocolate dip:
1 8oz pkg. semi sweet chocolate squares
1 Tbs. shortening

Mix 1-1/2 cups flour and all the other ingredients except the nuts with a mixer. Increase speed and beat 3 minutes.

By hand, stir in remaining flour and nuts. Refrigerate 1 hour until firm.

Preheat oven 375 degrees.

Divide dough in half. On a well floured board, shape 2 loaves 12"x2".
Place on greased sheet 2" apart and bake for 20 minutes on 375 F. Remove from oven. With a serrated bread knife slice into 1" bars.

Turn on sides and bake 15 minutes or until golden. Cool on rack.

Melt semi sweet chocolate squares with shortening. Dip cookies into chocolate and place on wax paper to dry.

Chocolate Pecan Chewies

2008-08-22T21:06:00.000-07:00

Chocolate Pecan Chewies
5 dozen cookies

These cookies will melt in your mouth.

1 (14-oz.) can sweetened condensed milk
2 cups (12 oz.) semisweet chocolate chips
1/4 cup butter
1 cup flour
1/2 cup chopped pecans
1 tsp. vanilla extract
60 pecan halves (optional)

Combine condensed milk, chocolate chips and butter in a heavy saucepan.

Cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat.

Stir in flour, chopped pecans, and vanilla. Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half into the center of each cookie (optional.)

Bake at 350 degrees F. for 7 minutes. (Do not over bake.)

Transfer cookies to wire racks to cool.

Bake ahead and freeze...will keep up to 3 months!

Chocolate Oatmeal Cookies

2008-08-22T21:04:00.000-07:00

Chocolate Oatmeal Cookies
Makes 1 1/2 dozen

1 cup margarine or butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 to 2 cups flour (add more if it's too moist)
1 tsp baking soda
1/2 tsp salt.
3 cups quick oats
3 Cups chocolate chips

In a large bowl cream together butter, sugars and vanilla. Beat in egg. Mix in flour, baking soda, and salt.

Stir in oatmeal and chocolate chips until well blended.

On a baking sheet place a ball of dough 2 inches between each other.

Bake at 350 degrees F. for about 8-10 minutes.

Chocolate Dipped Shortbread Cookies

2008-08-22T21:03:00.000-07:00

Chocolate Dipped Shortbread Cookies
2 dozen

1/2 cup butter, softened
1/4 cup brown sugar
1 1/8 cups all-purpose flour

Chocolate Dip ingredients:
2 ounces white chocolate, finely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped

Shortbread:
Beat butter with mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Slowly add flour, beating until blended.

Chill for at least 1 hour.

After chilled roll dough to 1/4-inch thickness between sheets of parchment paper. Remove top sheet of parchment paper. Cut dough into desired shapes using a cookie cutter. Remove excess dough.

Place the cookies with the parchment paper on the baking sheet.

Bake at 300° for 18 to 20 minutes or until lightly browned. Remove
immediately to a wire rack to cool. Repeat with remaining dough.

To Dip the Cookies:

In a small bowl set over a saucepan of hot water, mix the white chocolate with 1/8 cup of the cream; mix until smooth.

In another small bowl set over a saucepan of hot water, melt the semisweet chocolate with the remaining 1/4 cup cream; stir until smooth. Keep warm.

Dip one end of a cookie in the milk chocolate and return to the cooling racks so the chocolate can set. Repeat with the remaining cookies.
After the chocolate dries (you might have to place cookies in the freezer for a few minutes.) Dip a knife in the white chocolate and with a swaying motion go back and forth over the dark chocolate for an added design.

Double Chocolate Valentine's Brownies

2008-08-22T20:57:00.000-07:00

Awesome Double Chocolate Valentine's Brownies

Yield: makes 12 (3-inch) hearts

This decadent and easy brownie recipe will delight Valentine sweethearts of all shapes and sizes and will surely become a new family favorite!

1 1/4 cups flour
1/4 cups sugar
1/2 cup cold margarine or butter
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
1/4 cup unsweetened cocoa
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 (8-ounce) milk chocolate bar, broken into chunks
3/4 cups chopped nuts (optional)

Preheat oven to 350º. Line 13x9-inch baking pan with foil; set aside.

In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.

In another bowl, beat Eagle® Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 min. or until set.

Cool and lift out pan. For hearts, cut with heart-shaped cookie cutter or cut around a cardboard heart template using a knife. Decorate with icing or gels if desired. Store covered.

Source: Eagle Brand. Eagle Brand is a registered trademark of Eagle Family Foods, Inc.

Double Chocolate Peanut Butter Cookies

2008-08-22T20:56:00.001-07:00

Double Chocolate Peanut Butter Cookies
1 1/2 dozen

16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 Eggs
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips

Preheat oven 325 F.

Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp.

In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.

Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on un-greased baking sheet.

Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.

Chocolate Chip Cookie Jar Gift

2008-08-22T20:54:00.000-07:00

Chocolate Chip Cookie Jar Gift
4 dozen cookies.

This an an excellent gift for Christmas, Birthdays, or just about anything!!

1 cup brown sugar
1/2 cup white sugar
1-1/2 cups semisweet chocolate chips
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix the salt and baking soda in with the flour, then layer the
ingredients into the jar. Secure lid and tie on a raffia or ribbon bow.

Punch a hole in a card with the following mixing and baking directions and secure using raffia or ribbon:

Chocolate Chip Cookies:
Preheat oven to 375 degrees F. Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla.
Mix beaten egg mixture into butter mixture until blended. Stir in
chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Fantasy Mousse Cake

2008-08-22T20:44:00.000-07:00

Fantasy Mousse Cake
serves 6-8 or 3-4 individual mini cake

Chocolate Mousse Layer:
2 tsp. strongly brewed coffee, cooled
2 tsp. vanilla extract
1 1/2 tsp. unflavored powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
2 Tbs. sugar
6 oz. milk chocolate, finely chopped

White Chocolate Mousse layer:
2 Tbs. coconut rum
1 Tbs. water
2 tsp. vanilla extract
2 tsp. unflavored powdered gelatin
8 oz white chocolate, coarsely chopped
3/4 cup milk
1 cup heavy cream

Ganache:
1 1/4 cups heavy cream
1/4 cup plus 3 tablespoons sugar
1/3 cup light corn syrup
12 oz semi-sweet chocolate
5 Tbs. unsalted butter

Chocolate Mousse:
Place the coffee and vanilla in a small bowl. Sprinkle the gelatin over the mixture and let the gelatin soften for 5 minutes.

In a medium bowl, whisk the yolks until blended.

In a heavy, medium saucepan, combine 3/4 cup of the cream, the milk and sugar. Cook over medium heat, stirring occasionally. Bubbles will form around the pan. Remove the pan from the heat. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until blended. Pour this mixture back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 minutes until the custard has thickened slightly. Don't boil custard.

Remove the pan from the heat and immediately strain the custard into a stainless steel bowl. Add the softened gelatin mixture to the custard and stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a larger bowl containing ice water and stir about 5 minutes, until cool. Remove the bowl from ice water.

In a chilled medium bowl, using a handheld electric mixer, beat the remaining 1/2 cup of the cream until soft peaks start to form. Fold one third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Pour the mousse into individual mini spring form pans or 1- 9" round x3" tall spring form pan, smooth it into an even layer. Place the pan in the freezer for 1 hour until the mousse is firmly set.

White Mousse:
Place the rum, water and vanilla in a small, heatproof cup. Sprinkle the gelatin over the mixture and allow it to soften for 5 minutes. Place the cup with the softened gelatin in a small pan with enough water to come halfway up the sides of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Place the chocolate in a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and whisk until smooth. Place the bowl over a larger bowl of ice water and stir for 5 to 10 minutes, or until the mixture is cool.

In a chilled, medium bowl, using a handheld electric mixer, beat the cream at medium speed just until it begins to form soft mounds. Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. Pour the white chocolate mousse onto the milk chocolate mousse layer, smoothing the top with a cake spatula. Place the cake in the freezer for 2 hours, until the top layer is firmly set.

Bring heavy cream, sugar and corn syrup to a boil. Remove from heat and add chocolate. Whip with a whisk until smooth. Add butter and whisk until smooth. Pour ganache over entire cake and using a spatula spread evenly over top and sides. Refrigerate to set.

Using a warm towel along the outer edges of the pan release the clamp on the side of the spring form pan and gently remove it. Using a large metal spatula, gently transfer the cake from the bottom of the spring form pan to a serving platter. Place the cake in the refrigerator for at least 1 hour before serving, to defrost.

To garnish:
Fill a pastry bag with melted chocolate. On large piece of wax paper make different designs such as circles or lines of chocolate. Let chocolate harden and place on top of each individual mousse cake.
Also you can use white or milk chocolate shavings.

Nutty Chocolate squares

2008-08-22T20:43:00.000-07:00

Nutty Chocolate squares
makes 16

2 eggs
2 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups pecans, coarsely chopped
1/2 cup flour
1/4 cup sugar
1/2 cup dark corn syrup
3 oz. milk chocolate, finely chopped
3 Tbs. butter

Preheat oven to 325 degrees F. Line 9" square baking pan with parchment paper.

In a large bowl, whisk together the eggs, vanilla and salt. In another bowl, mixed the pecans and flour. Set aside until needed.

In a saucepan, bring the sugar and corn syrup to a boil. Remove from heat and stir in chocolate and butter. Blend thoroughly with a spoon. Mix in the beaten egg mixture, then fold in the pecan mixture.

Pour the mixture into the baking pan and bake until set, about 35 minutes. Cool in the pan for 10 minutes before removing.

Cut into 2 inch squares while warm. Cool on wire rack.

Chocolate Chip Muffins

2008-08-22T20:42:00.000-07:00

Chocolate Chip Muffins
12 muffins

2 Cups Flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
2/3 Cup brown Sugar
2 lg Eggs
1 cup milk
1/2 Cup vegetable oil
1 tsp. Vanilla extract
1/2 Cup Mini-chocolate chips

Preheat oven to 425 . Grease 12 muffin cups. Combine dry ingredients. Combine sugar, eggs, oil, milk and vanilla and stir into dry ingredients. Stir in chips. Spoon into cups. Bake 18-20 minutes

Peanut butter and Chocolate Cookie Jar Mix

2008-08-22T20:40:00.000-07:00

Peanut butter and Chocolate Cookie Jar Mix

Yield: 2 1/2 dozen

3/4 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup peanut butter chips*
1/2 cup chocolate chips*
*or you can use 8 peanut butter cups, cut into pieces

Mix together the flour, baking powder and baking soda in a medium bowl. Set aside.

Layer ingredients in order given in a one quart canning jar. Press each layer into place. It will be a tight.

Attach these directions to the gift jar:

Peanut butter and Chocolate Cookies

Sift out the chips and set aside. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.

Mix until completely blended. Mix in chips or peanut butter cups.

Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.

Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

2008-08-22T20:36:00.000-07:00

Double Double Chocolate Chip Cookies Cookie Jar

Yield: 2 dozen

1 cup flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips
1 cup walnuts

In a large bowl, mix flour, baking soda, and baking powder.

Layer ingredients in a quart jar starting with flour mixture, cocoa powder, sugar, brown sugar, chocolate chips, and walnuts.

Attach a gift card with these directions on the outside of the gift jar:

Double Double Chocolate Chip Cookies:

Preheat oven to 350 degrees F (175 degrees C).
Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined. Add 3/4 cup softened butter or margarine and 1 egg slightly beaten. Mix until completely blended.
Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven for 15 minutes. Cool cookies on racks. Makes about 2 dozen cookies.
gift jar recipe books in the US - UK - DE

Next: more Gift Jar Recipes

Chocolate Raspberry Cheesecake

2008-08-22T20:34:00.000-07:00

Chocolate Raspberry Cheesecake
12 slices

1 1/2 Cups (18) Cream filled Cookies, crushed
2 Tbs. Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 Cup Sugar
3 large Eggs
1 Cup Sour Cream
1 tsp. Vanilla
6 oz Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 cup semi-sweet chocolate chips, melted
Whipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer.

Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour and 25 minutes.

Loosen cake from pan and cool before removing.

Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill.

Garnish with whipping cream and fresh raspberries.

Oatmeal chocolate Chip Bars

2008-08-22T20:33:00.000-07:00

Oatmeal chocolate Chip Bars
about 4 dozen

1 1/2 cups brown sugar
1 cup shortening
2 Tbs. molasses
2 tsp. vanilla
2 eggs
3 cups rolled oats
1 cup flour
1 tsp baking soda
1 tsp. salt
3/4 cup chopped walnuts
12 oz pkg. semi-sweet chocolate chips

Preheat Heat oven to 350. Grease a 13x9 inch pan.
In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla and eggs and blend well.

Stir in oats, flour, baking soda and salt and blend well. Stir in nuts and chocolate chips.
Spread in prepared pan and bake at 350 degrees F for 20-25 minutes or until light golden brown and center is set. Cool slightly; cut into bars.

Chocolate Cream Cheese Dessert

2008-08-22T20:32:00.000-07:00

Chocolate Cream Cheese Dessert

Serves 8-10

This dessert has four yummy layers. Trying to think of something to serve for staff or work parties? This will win everyone over. This is also great for hot summer days.

1 stick (1/2 cup) melted butter
1 cup flour
1 cup chopped nuts
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 8 oz container of cool whip
1 4 oz package instant chocolate pudding
1 4 oz package instant vanilla pudding
3 cups milk

Layer 1 (crust)
Pre-heat oven to 325 degrees. Mix butter, flour, and chopped nuts together and press in a 9 X 13" pan. Bake at 325 degrees for 25 minutes.

Layer 2
Beat cream cheese, powdered sugar, and 1 cup of cool whip (save the rest for the top.) Spread over layer one.

Layer 3
Mix chocolate and vanilla pudding and milk together well. Spread over layer two.

Layer 4
Spread on the rest of the cool whip. Refrigerate for 3-4 hours. Slice and serve.

You can also make this recipe in a light form.
For the following items use a lighter or fat free version of the product.
cream cheese, cool whip, milk and vanilla/chocolate pudding.

Reese's Peanut Butter Bars

2008-08-22T20:30:00.000-07:00

Reese's Peanut Butter Bars

Yield: 10-12 servings

Love peanut butter cups? How about chocolate and peanut butter? You will love this simple recipe and so will your kids.

2 sticks (1 cup) margarine, melted
2 1/2 cups powdered sugar
1 cup chunky peanut butter
1 cup graham cracker crumbs
12 oz milk chocolate (chocolate chips or chocolate bar works good)

Line a 9x13" pan with parchment or wax paper.

Mix 2 sticks of butter, powdered sugar, peanut butter, and graham cracker crumbs. Spread mixture on the bottom of the pan.

Melt chocolate and spread over mixture in pan. Let set in a cool place. Remove from pan and cut into desired shapes.

Melting Chocolate:
You can melt the chocolate either in the microwave or in a double boiler.

In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.

Go here for more directions on tempering and melting chocolate.

White Chocolate Macadamia Nut Cookies

2008-08-22T20:29:00.000-07:00

White Chocolate Macadamia Nut Cookies
Makes about 3 dozen

1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped

Preheat oven to 375F.

In a large bowl, mix together flour, baking soda and salt.

In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts.

Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper.) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.

Transfer the cookies to a wire rack and cool completely.

Chocolate Meringue Cookies

2008-08-22T09:51:00.000-07:00

Chocolate Meringue Cookies
Makes about 2 dozen

These cookies are a delight, you might want to make several batches because they won't last!!!!

Chocolate Meringue Cookies (with a low-fat version)
serves 2 dozen

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tarter
1 tsp. vanilla
3/4 cup sugar
6 oz pkg. chocolate chips
1/4 cup nuts, chopped

Pre heat oven to 300 degrees.

In a medium bowl, beat with a hand mixer the egg whites, salt and cream of tarter. Add vanilla until soft peaks form. Gradually add sugar, beating until peaks are very stiff.

Fold in chocolate chips and nuts. Line a cookie sheet with parchment paper. Drop teaspoon size balls onto the cookie sheet. Bake about 20-25 minutes at 300 degrees. Remove and cool.

Low-fat version
serves 2 dozen

3 egg whites
1/2 tsp. cream of tarter
1/4 tsp. salt
1 tsp. vanilla
2 cups powdered sugar
1/2 cup cocoa
6 oz pkg. reduced fat chocolate chips

Pre heat oven to 300
In a medium bowl, beat with a hand mixer the egg whites, salt and cream of tarter. Add vanilla until soft peaks form. Gradually add sugar, beating until peaks are very stiff.

Fold in cocoa first. Then, Fold in chocolate chips. Line a cookie sheet with parchment paper. Drop teaspoon size balls onto the cookie sheet. Bake about 20-25 minutes at 300 degrees. Remove and cool.

Nutritional info:
Cal: 60
Fat: 1 g
Carbs: 13 g

Chocolate filled Thumbprint cookies

2008-08-22T09:50:00.000-07:00

Chocolate filled Thumbprint cookies
Makes about 4 dozen

12-oz pkg. chocolate chips
3 cups flour
1 cup butter
1 cup brown sugar
3 tsp vanilla
1/4 cup milk
2 Tbs. shortening
1/4 cup light corn syrup
2 tsp vanilla
2 Tbs. water

Pre-heat oven to 375.

In a large bowl, blend butter, brown sugar, and vanilla. Stir in flour, milk. Shape in teaspoon size balls. Place on un-greased cookie sheet. Make depression in center of each cookie with thumb. Bake 10-12 minutes at 375 degrees.

In a double boiler combine chocolate chips and the shortening. Stir until melted. Remove from heat. Stir in Corn syrup, 2 tbs. water, and the 2 tsp. vanilla. Fill each cookie.

Cappuccino Chocolate Chip Muffins

2008-08-22T09:47:00.000-07:00

Cappuccino Chocolate Chip Muffins
makes 6 large or 12 small

6 Tbs. butter, softened
2/3 cup sugar
1/4 cup milk
1 1/2 teaspoons baking powder
1 3/4 cup flour
1 tsp. Salt
1 tsp. vanilla extract
1 large egg
1 Tbs. instant coffee dissolved in 2 Tbs. boiling water
3/4 cup chocolate chips

Pre-heat oven to 375 degrees.
Grease a 6 hole large muffin pan. In large bowl, beat butter and sugar until light and fluffy. Beat in egg, vanilla and dissolved coffee granules.

In medium bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beating until combined. Fold in chocolate chips. Divide batter among muffin pan cups.

Bake about 25-30 minutes. Serve.

Low-Fat Chocolate Chip Cookies

2008-08-22T09:46:00.000-07:00

Low-Fat Chocolate Chip Cookies
2 1/2 dozen

These cookies use 1/2 the fat of regular chocolate chip cookies and you can't tell an ounce of difference. They are soft in the middle if you don't over bake and they literally melt in your mouth. These cookies are a must; Trust me you won't regret it.

1/2 cup sugar
1/4 cup brown sugar
1/4 cup margarine, softened
1 tsp. vanilla
1 egg white
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup miniature chocolate chips (must use to cut the fat)

Pre-heat oven to 375 degrees. In a large bowl mix sugars, margarine, vanilla and egg white. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by using a rounded teaspoon about 2 inches apart on an un-greased cookie sheet (You can also use an air bake cookie sheet with parchment paper.) You can make the cookies larger but don't forget the fat grams will increase. Bake 8 to 10 minutes or until golden brown.

Tip: To get soft centered cookies, don't over bake. After you take cookies out of the oven they still continue to bake on the cookie sheet for about 1-2 minutes. I always take my cookies out when the middle of the cookie is almost done but not completely, this allows the middle to fall and stay soft.

Nutrition (per cookie):
Cal: 75
Fat: 2 g
Carbs: 14 g

Chocolate Peanut Butter Pie

2008-08-22T09:44:00.000-07:00

Chocolate Peanut Butter Pie

Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie

Ingredients:
1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers.

Source: Keebler Recipe - ValuPage

Chocolate filled Cake roll

2008-08-22T09:43:00.000-07:00

Chocolate filled Cake roll - Diabetic Cake Recipes

Servings: 12 slices

Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet 'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder

Filling:
2 cups skim milk
1 package (1.4 ounces) sugar-free chocolate instant pudding mix

Topping:
2 teaspoons sugar-free cocoa mix

1. Preheat oven to 400F.
2. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
3. Beat eggs in a large bowl with electric mixer until fluffy.
4. Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes.
5. Sift flour, cornstarch, and baking powder together.
6. Sprinkle half the mixture over batter; fold in with spatula.
7. Repeat with remaining flour mixture.
8. Spread batter evenly in pan.
9. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
10. Arrange a towel on work surface and cover with aluminum foil.
11. Loosen edges of cake; unmold on foil.
12. Roll cake jelly roll style, using towel as a guide.
13. Leave cake rolled until it cools into jelly roll shape.
14. To make filling, blend milk with pudding mix according to package directions.
15. Refrigerate pudding until it thickens.
16. Unroll cake, spread evenly with pudding, and reroll.
17. Lightly sprinkle sugar-free cocoa over the top to decorate.
18. Cut into 1" slices and serve.

Nutritional Information Per Serving:
Calories: 122; Cholesterol: 92mg; Fat: 2 grams;
Carbohydrates: 21 grams; Sodium: 197mg
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

Peanut Butter-Chocolate Crisps

2008-08-22T09:41:00.000-07:00

Kix (R) Peanut Butter-Chocolate Crisps

1/2 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup margarine, butter or spread,* softened
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 1/2 to 4 cups Kix cereal
1 package (6 oz.) semisweet chocolate chips (1 cup)

Heat oven to 325F. Stir peanut butter, sugars, margarine, baking soda, baking powder and egg in large bowl until well mixed. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely. Store loosely covered. About 3 1/2 dozen cookies.

*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Decrease margarine to 1/4 cup.

1 cookie:
80 calories (40 calories from fat) 4.5 g fat (1.5 g saturated) 5 mg cholesterol 70 mg sodium 8 g carbohydrate 0 g dietary fiber 1 g protein

Nut Lover's Crisps:
Substitute 1 cup chopped nuts for the chocolate chips.

Peanut Butter-Raisin Crisps:
Substitute 1 cup raisins for the chocolate chips.

Source: Kix (R) General Mills, Inc. ValuPage

Espresso Chocolate Mousse

2008-08-22T09:40:00.000-07:00

Espresso Chocolate Mousse

Servings: 6

6 ounces semisweet chocolate
1/3 cup espresso or 1/2 teaspoon instant coffee
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.

White Chocolate Creme Brulee

2008-08-22T09:39:00.000-07:00

White Chocolate Creme Brulee

Yield: 4 Servings

5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
1/4 ts Vanilla extract
2 tb Sugar

Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center,
about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
Source: Portobello Yacht Club

White Chocolate Brownies

2008-08-22T09:29:00.000-07:00

White Chocolate Brownies

Yield: 24

6oz imported white chocolate, cut up
3/4 cup sugar
1 stick (4oz) butter
2 eggs
1-1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
Dash of salt
6oz semisweet or bittersweet chocolate, cut up
1/2 cup chopped walnuts

1. Preheat oven to 350F. In a 2-quart glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave oven on High about 1-1/2 minutes, or until melted and smooth when stirred.

2. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts.

3. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20 to 25 minutes, or until golden brown. Do not overbake. Let cool, then cut into 24 pieces.

Chocolate Roulade

2008-08-22T09:27:00.000-07:00

Chocolate Roulade

The Cake:

5 Eggs -- separated
1/2 Cup Powdered Sugar -- sifted
1 Teaspoon Vanilla
2 Tablespoons Flour -- sifted
4 Tablespoons Cocoa Powder -- sifted
1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar

The Filling:

2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk -- scalded
1/2 Cup Sugar
4 Eggs
1/4 Cup Flour
1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

FOR THE CAKE:
Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4". Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

FOR THE CHOCOLATE FILLING:
Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.

Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston

Orange Chocolate Mousse

2008-08-22T09:26:00.000-07:00

Orange Chocolate mousse

semi-sweet chocolate 8 ounces
milk 1/3 cup
sugar 2Tbl
salt pinch
vegetable oil 2Tbl
Curacao or OJ 1Tbl
vanilla 1Tbl
heavy cream 1 1/2cups

Finely chop the chocolate in a food processor, set aside. Put milk, sugar, & salt in pot, heat till sugar dissolves. Add chocolate and stir gently let chocolate melt. Add vegetable oil and stir in gently (don't want to make bubbles). Add Curacao/OJ and vanilla again, gently stir in. Set aside to cool a bit while you whip the cream. Gently fold together.
Note: To make pareve (that is, dairyfree) use Rich's whip for whipping, diluting it to 1/6 cup Rich's to 1/6 cup water for the milk substitute. Follow the carton directions for the whipping portion.
Source: Chocolatier magazine

Chocolate Creme De Mints

2008-08-22T09:24:00.000-07:00

Title: CHOCOLATE CREME DE MINTS
Categories: Candies, Chocolate
Yield: 12 Servings

2 c Milk Chocolate Chips;Nestles
1/4 c Sour Cream
2 1/2 T Mint Flavored Liqueur

Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.

Chocolate Sorbet

2008-08-22T09:23:00.000-07:00

Chocolate Sorbet

1 cup cocoa
3/4 cup sugar
2 1/2 cups water
1 teaspoon vanilla extract

Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill.
Freeze according to your ice cream maker's instructions.

Chocolate Cake A La Susanne

2008-08-22T09:22:00.000-07:00

Title: CHOCOLATE CAKE A LA SUSANNE
Categories: Cakes, Desserts
Yield: 12 Servings

200 g Dark chocolate
150 g Butter
2 tb Coffee
1 dl Hazelnuts; chopped
3 Eggs
2 dl Sugar
1 dl Flour
1 tb Vanilla

ICING
100 g Dark chocolate
1 dl Double cream
Walnuts

Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. Put the cake on a plate and let cool a little before removing the greaseproof paper. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Put on the cake and decorate with walnuts.

Hot White Chocolate

2008-08-22T09:21:00.000-07:00

Title: HOT WHITE CHOCOLATE
Categories: Beverages
Yield: 2 Servings

1/4 lb White chocolate
1/4 c Brandy or rum
1/4 ts Vanilla extract
2 Egg yolks
1 pt Milk

PLACE CHOCOLATE, BRANDY and vanilla in the top of a double boiler
filled with boiling water, place over medium heat and cook until
chocolate is melted. Remove from heat, but leave melted chocolate in
the double boiler. Add the yolks and mix until incorporated.
Meanwhile, place milk in a small pot over medium heat and scald it.
Immediately remove from heat and slowly pour over the melted
chocolate, stirring constantly. Pour into mugs and serve immediately.

Chocolah Fruit Balls

2008-08-22T09:19:00.000-07:00

Title: CHOCOLATE FRUIT BALLS
Categories: Candies, Chocolate
Yield: 25 Servings

125 g Dried apricots, chopped
1/3 c Raisins, chopped
1/3 c Sultanas, chopped
2 ts Grated orange rind
60 g Dark chocolate, grated
180 g Dark chocolate, extra
60 g Butter

Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight.
Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator.

Chocolate Chess Tarts

2008-08-22T09:18:00.000-07:00

Chocolate Chess Tarts

1 (5-ounce) can evaporated milk
2 (1-ounce) squares unsweetened chocolate
1/4 cup butter or margarine
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla extract
12 unbaked (3-inch) tart shells

Combine first 3 ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt. Cool slightly. Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended. Pour into tart shells; place filled pies on a baking sheet. Bake at 350 for 30 minutes or until set. Cool on a wire rack. Yield: 1 dozen tarts.

Chocolate Pudding - lowfat

2008-08-22T09:03:00.000-07:00

Chocolate Pudding - lowfat

Yield: 8 servings

2 c nonfat milk
3/4 c black chocolate sauce
1/8 ts salt
3 tb sugar
1/4 c nonfat milk
3 tb plus 2 t cornstarch
1 ts vanilla

In top of double boiler over boiling water, combine milk, chocolate sauce (separate recipe), salt and sugar. Bring just to a boil. Reduce heat to medium. Combine 1/4 c milk and cornstarch, stirring till smooth. With wire whisk stirring constantly, add cornstarch mixture to chocolate mixture; it will thicken very quickly. Reduce heat to low, cover and cook another 10 minutes. Remove from heat, add vanilla and chill.
Per 4 oz serving: 163 calories, 0.832 total fat grams
From "C'mon America, Let's Eat", by Susan Powter

Chocolate Banana Trifle

2008-08-22T07:11:00.000-07:00

Title: CHOCOLATE BANANA TRIFLE
Categories: None
Yield: 10 Servings

1 13"x9" Chocolate Cake
4 RIPE Bananas, Sliced
1 c Whipping Cream
1/4 c Almonds, Blanched, Toasted & Slivered
1/4 c Maraschino Cherries, Halved

CHOCOLATE PUDDING
2 c Whole Milk
1/2 c Granulated Sugar
5 oz Semi-Sweet Chocolate, Grated
2 tb Cornstarch
2 tb Unsweetened Cocoa Powder
4 tb Water
2 Eggs
4 Egg Yolks
2 tb Vanilla

Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened (about 5 minutes). Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3" squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.

Death By Chocolate Cake

2008-08-22T07:09:00.002-07:00

Title: DEATH BY CHOCOLATE CAKE
Categories: Cakes
Yield: 10 Servings

4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar

Beat eggs, sour cream, water, and oil together in a large bowl until
thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350
F for 1 hour. When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

Chocolate Banana Cream Pie - lowfat

2008-08-22T07:09:00.001-07:00

Chocolate Banana Cream Pie - lowfat

Yield: 8 servings
1 c graham cracker crumbs
2 tb sugar
1 egg white, beaten frothy
2 c chocolate pudding (LF)
3 bananas, sliced

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve.
Per 4oz or 1/8 piece of pie: 182 calories, 2/05 g total fat
From "C'mon America, Let's Eat", by Susan Powter

Irish Whisky Cream Liqueur

2008-08-22T07:08:00.001-07:00

Irish Whisky Cream Liqueur

4 Egg yolks
14 oz Sweetened condensed milk
10 oz Cream
3 T Chocolate-flavored dessert topping
2 t Coconut essence
15 oz Whisky

Beat the egg yolks until thick and creamy. Stir in the condensed milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly and bottle. Store up to 3 weeks in the refrigerator.

Double Chocolate Scones

2008-08-22T07:07:00.000-07:00

DOUBLE CHOCOLATE SCONES
Categories: Desserts, Breads

3 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine
3 lg Eggs
1/2 c Milk
3/4 c Mini chocolate chips, divided
1 tb Grated orange peel
1/4 c White chocolate chips

Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar, baking powder, and salt in a large bowl to mix well. Use a pastry blender or two knives to cut in the butter until coarse crumbs form. Beat the eggs and milk in a small bowl with a wire ehisk or a fork; when thoroughly blended, stir, along with 1/2 cup of the mini chocolate chips and the orange peel into the flour mixture just until blended. Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour. Score the top of the dough into 8 wedges with a sharp knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire rack. Meanwhile, stir the remaining 1/4 cup of mini chocolate chips and the white chocolate chips in seperate small, heavy saucepans over very low heat until melted and smooth. Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate. Cut the scones into wedges along the score lines. Makes 8 scones.

Chocolate Chip Cake

2008-08-22T07:06:00.000-07:00

Chocolate Chip Cake

Recipe By : Anne Cline

* 1 c margarine
* 2 c sugar
* 4 eggs
* 3 c flour
* 1 tsp baking soda
* 2 c sour cream
* 3 tsp baking powder
* 2 tsp vanilla

TOPPING

* 1 c chocolate chips
* 2 tsp cinnamon
* 1/2 c sugar

Cream margarine in large mixing bowl. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Sift flour with baking powder and baking soda. Add dry ingredients alternately with sour cream and vanilla, beginning and ending with dry ingredients. Turn half of batter into greased 9x13 inch pan. Sprinkle half of topping mixture over batter. Repeat with batter and topping. Bake at 350 for 45 minutes.

Banana Chocolate Chip Bread

2008-08-22T07:04:00.000-07:00

Banana Chocolate Chip Bread

Yield: 1 Large loaf

* 1 1/2 c All-purpose flour
* 2/3 c Sugar
* 1 ts Baking powder
* 1/2 ts Baking soda
* 1/2 ts Salt
* 1/3 c Vegetable oil
* 2 lg Eggs; lightly beaten extra large
* 1/4 c Sour cream
* 1 ts Vanilla
* 2/3 c Mashed banana
* 1/3 c Chocolate chips; chopped

Place all ingredients in bread machine pan except banana and chips and press start. Use cake cycle. Add banana and chips at beeps after first knead. Press start again.
From: Zoji Manual

Semisweet Chocolate Chips

2008-08-22T07:03:00.000-07:00

Deluxe Chocolate Sauce

Yield: 4 cups

2 c semisweet chocolate chips
1/2 c butter or margarine
1 tb instant coffee powder
1/8 ts salt
1 tb vanilla
2 c icing sugar
1 c light corn syrup
1 c hot water

Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth. Remove from heat. Beat in icing sugar, syrup and water until smooth. Pour into jar. Store in refrigerator. Makes 4 cups.

Fudge Drops - cooking with Kids

2008-08-22T07:02:00.000-07:00

Fudge Drops - cooking with Kids

Yield: 4 dozen

11 1/2 oz Pkg milk chocolate morsels
1 1/4 c Granola cereal
1 c Salted peanuts
Garnishes: candied cherries
Candy-coated chocolate pcs

Place milk chocolate morsels in a microwave-safe bowl, and microwave at MEDIUM (50% power) 2 minutes. Stir in cereal and peanuts. Drop by teaspoonfuls onto wax paper-lined cookie sheets. Garnish, if desired. Chill until firm.
Source: Christmas with Southern Living 1993; Oxmoor House

Chocolate Peanut Butter Dip

2008-08-22T07:00:00.000-07:00

Title: CHOCOLATE PEANUT BUTTER DIP
Categories: Chocolate, Dips, Kids
Yield: 6 servings

3 oz Pkg cream cheese, softened
1/3 c Creamy peanut butter
1 ds Ground cinnamon
1/4 c Chocolate syrup
2 tb Milk
Assorted cut-up fruit
Assorted cookies
Pretzels

From: Sesame Street Mag. Parents Guide

This one is so easy to make! Your kids will be able to fix and dip
into it within 5 minutes of coming home. Use an assortment of
dippers...fruit, cookies, pretzels.

1. In large bowl with electric mixer on medium, beat cream cheese,
peanut butter, and cinnamon until smooth.

2. Gradually beat in chocolate syrup and milk until well blended.

3. Serve with fruit, cookies, or pretzels.

Prep time: 5 minutes. From: Sesame Street Magazine's Parents Guide,
Sept 1991 issue. Posted by: Donna Ransdell

Noah's Ark Brownies

2008-08-22T06:39:00.001-07:00

Title: NOAH'S ARK BROWNIES
Categories: Brownies, Chocolate, Nuts
Yield: 42 Servings

1 lb Butter
3/4 lb Semi-sweet chocolate
3 c Flour (minus 6 Tbsp.)
2 1/4 ts Vanilla
7 Eggs
4 c Sugar
4 c Walnuts; chopped

Preheat oven to 350~. Over low heat, melt butter and chocolate.
Remove from heat. Stir in flour and vanilla. With mixer, whip eggs
and sugar until mixture resembles a yellow ribbon. Blend in chocolate
mixture on slow speed. Stir in walnuts. Spread batter into a greased
9x13" and a greased 8" square pan. Bake 35 minutes for large pan: 30
minutes for small pan. Makes 3 1/2 dozen. Noah's Ark is a popular
restaurant in the St. Louis area.

Chocolate Liqueur

2008-08-22T06:37:00.000-07:00

Title: CHOCOLATE LIQUEUR
Categories: Alcohol, Beverages
Yield: 1 pint

2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional) or drop Peppermint extract(optional)

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.

Chocolate Chip Squares

2008-08-22T06:35:00.000-07:00

Title: Chocolate Chip Squares
Categories: Desserts
Yield: 4 Servings

1/2 c Firmly Packed Brown Sugar
1/2 c Margarine Softened
1 ea Large Egg
1 t Vanilla
1/2 c Unbleached Flour
1/2 c Rolled Oats
1 t Baking Powder
1/4 t Salt
1/3 c Semisweet Chocolate Chips
1/4 c Chopped Nuts

Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown
sugar, margarine, egg, and vanilla. Stir in flour, oats, baking
powder, and salt. Spread evenly in baking dish. Sprinkle with
chocolate chips and nuts. Microwave uncovered on high (100%), 4
minutes; turn dish one-quarter turn. Microwave until no longer
doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16
Cookies

Kathrine Hepburn's Brownies

2008-08-22T06:34:00.000-07:00

Title: KATHRINE HEPBURN'S BROWNIES
Categories: Dessert, Chocolate, Posted-mm, Favorite, Tried
Yield: 12 servings

2 Sq. unsweetened chocolate
1/4 lb Unsalted butter
1 c Granulated sugar
2 lg Eggs
1/2 ts Vanilla extract
1/4 c All-purpose flour
1/4 ts Salt
1 c Walnuts -- chopped

Melt the chocolate and the butter together in a pot. Remove from heat and
stir in the sugar.

Add eggs and vanilla; beating thoroughly.

Stir in the flour, salt and walnuts.

Pour into a greased 8"x8" metal baking pan. Bake at 325 degrees F. for 40
minutes.

Remove pan to a rack to cool. Cut into 12 squares.

Source: Gannett Newspaper

Kit's Chocolate Mousse

2008-08-22T06:33:00.000-07:00

Kit's Chocolate Mousse

Yield: 12 Servings

18 oz Semisweet chocolate
2 c Heavy cream; well chilled
6 ea Egg
2 T Confectioner's sugar
2 T Creme de cacao
1 T Vanilla extract

1. Melt the chocolate over hot water. Let it cool until only warm.

2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture.

3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks.

4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.

5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving.

VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top.

Chocolate Sauce

2008-08-22T06:32:00.000-07:00

Chocolate Sauce

6 oz white sugar
1/4 pt (5 fluid oz) water
2 oz cocoa powder

Stir sugar and water over heat until dissolved. Boil hard for one minute. Remove from heat and whisk in 2 oz cocoa. Bring just to boil again, then allow to stand and thicken. This thickens up as it gets cold, and should be kept in the 'fridge. NOT low-calorie!!!

Chocolate Banana Bread

2008-08-22T06:30:00.000-07:00

Chocolate Banana Bread
Categories: bread machine
Yield: 1 serving

1 Cup Bananas mashed
1 1/2 Eggs
3 Tablespoons Butter
1 1/2 Teaspoons Vanilla extract
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 1/2 Tablespoons Unsweetened Cocoa
3 Tablespoons Sugar
3 Cups Bread flour
2 Teaspoons Yeast
3 Tablespoons Chopped walnuts optional

As with any bread which derives liquid from the fruit, watch the dough and add milk or water, if necessary, one Tablespoon at a time, until a nice round ball of dough is formed.

Orange Chocolate Mousse (vegan)

2008-08-22T06:29:00.000-07:00

Orange Chocolate Mousse (vegan)

Yield: 6 servings

1/2 c Brown rice syrup
2 ts Vanilla
1 lb Firm tofu, cut into chunks
1/4 c Unsweetened cocoa powder
1/2 ts Grated orange zest
Water as needed

Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed.

Pour into serving dishes & chill.

Vegan Chocolate Cake

2008-08-22T06:28:00.002-07:00

Vegan Chocolate Cake

3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons cocoa powder
2 tablespoons vinegar
3/4 cup oil
2 teaspoons vanilla
2 cups water

Stir the entire mixture and bake in a 350 degree oven for 30 minutes. Frost as desired or dust with powdered sugar.

Mudslide Brownies

2008-08-22T06:28:00.001-07:00

Mudslide Brownies

Serving Size : 24

* 2 cups All-purpose flour
* 1/2 teaspoon Baking powder
* 1/2 teaspoon Salt
* 2/3 cup Unsalted butter
* 4 ounces Unsweetned chocolate -- chopped
* 3 Eggs
* 1 1/2 cups Sugar
* 4 tablespoons Coffee liqueur
* 2 tablespoons Irish Creme liqueur
* 1 tablespoon Vodka
* 3/4 cup Coarsely ch. walnuts (opt.)

Kahlua Glaze:

* 1 1/4 cups Powdered sugar
* 3 tablespoons Coffee liqueur

Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-inch pan and bake at 350F about 25 minutes. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.

Mad Apple's Peanut Butter Chocolate Pie

2008-08-22T01:25:00.001-07:00

Title: Mad Apple's Peanut Butter Chocolate Pie
Categories: Desserts, Restaurants, Pies, Dkuhnen msn
Yield: 10 Servings

--------------------------CRUST--------------------------------
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted

-------------------------FILLING-------------------------------
12 oz Cream cheese
12 oz Peanut butter
1 c Granulated sugar
1 c Whipping cream

-------------------------TOPPING-------------------------------
1/2 c Granulated sugar
1/2 c Whipping cream
1 t Vanilla
4 oz Semisweet chocolate
4 T Butter

To prepare crust, combine crumbs, sugar and melted butter. Press
firmly over bottom of a 9-inch springform pan. Bake crust in a 350F
oven for 10 minutes then cool completely. To prepare filling,
combine cream cheese, peanut butter and sugar with an electric mixer
on high speed. Whip cream and fold into peanut butter mixture. Spoon
into springform pan. To prepare topping, combine sugar, cream and
vanilla in saucepan and stir. Place over medium-high heat and bring
to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove
pan from heat, add chocolate and butter. Stir with wooden spoon until
chocolate has melted and mixture becomes quite shiny, about 5
minutes. Pour chocolate over filling, refrigerate at least 8 hours
or overnight. From Mad Apples Restaurant, 2197 Bloor St. W., Toronto,
Ontario.

Tiny Chocolate Scuffles

2008-08-22T01:23:00.002-07:00

TINY CHOCOLATE SCUFFLES

Categories: Desserts, Chocolate
Yield: 6 Servings

* 1 (6 oz.) package Nestle Toll House Semi-Sweet Chocolate -Morsels
* 4 Eggs
* 1 Egg white
* 1/3 c Milk
* 1/4 c Sugar
* 1 (8 oz.) package cream cheese cubed
* Tiny Chocolate Souffles
* Confectioner's sugar

Preheat oven to 375 F. Melt morsels over hot, NOT BOILING, water, stirring until smooth; remove from heat. In blender container OR food processor, combine eggs, egg white, milk and sugar. Cover; blend or process until smooth. With blender or processor running, add cream cheese cubes with the blender lid slightly ajar OR through the food processor feed tube. Cover; blend just to combine. Pour into 6 ungreased 6-oz. souffle dishes or custard cups. Bake at 375 F. for 40 minutes or until knife inserted near centers comes out clean. Lightly sift confectioner's sugar over tops of souffles; serve immediately.

Chocolate Walnut Rum Balls

2008-08-22T01:23:00.001-07:00

CHOCOLATE WALNUT RUM BALLS

1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, it's flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings (ground nuts, finely grated coconut, etc.) and always comes out tasting great. Adding small chunks of nut for texture is also effective. These usually disappear in a hurry.