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60 second chocolate mousse Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolateis melted and mixture is smooth. Pour into
dessert dishes and cover
Chocolate glaze #1 In a small saucepan combine all ingredients except sugar. Cook and stir
over low heat until mixture is smooth.
Remove from heat; beat in sugar. If mixture is too thick to pour easily,
add a little more water.
Drizzle over cake.
Possum Kingdom Lake
Chocolate-covered apricots 1. Pat fruit completely dry. Place chocolate chips and 2 tablespoons
shortening in top of a double broiler; set aside. Fill bottom pan with 1
inch water. Over medium heat, bring water to steaming (120 degrees). Remove
from heat, place pan with choco
White chocolate cheesecake with triple raspberry Cheesecake: In a small bowl, combine the cookie crumbs and almonds. Stir in the melted butter. Press onto the bottom of an 8-inch springform pan, set aside. In a large mixing bowl, beat the cream cheese and cooled baking bars with an electric mixer on med
Flourless chocolate-orange almond cake Preheat oven to 350F. Brush bottom of 10-inch-diameter springform pan
generously with margarine. Blend almonds and 1/4 cup sugar in processor
until almonds are finely ground. Add chocolate; blend until chocolate is
finely ground, scraping sides and bottom
Chocolate bread pudding Preheat oven to 350 degrees F. Lightly brush both sides of bread with melted margarine. Cut into 1/2-inch cubes. Place on cookie sheet. Bake 10 minutes or until lightly toasted. Place in 8-inch square pan;sprinkle with chocolate chips.
Pour milk, egg su
Skillet chocolate fudge In a large, heavy bottomed frying pan, mix sugar and half-and-half. Bring
to boil over low heat, then add corn syrup and stir gently a few times.
Insert candy thermometer and cook, without stirring, until it registers
between 236 and 238 degrees.
Chocolate amaretto truffles DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add
butter, a tablespoon at a time, beating with a wire whip until smooth and
creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll
into nuts. Keep truffles
Chocolate-cherry bundt cake Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions.
Fudgy Chocolate Frosting: Melt chocolate chips in a double-boiler. Remove from
Chocolate peanut butter log In a small bowl, combine all ingredients and mix well. Place mixture on wax
paper and shape into a log. Roll up wax paper and chill in the refrigerator
at least 30 minutes.
Buttermilk pecan pralines In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt,
buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce
heat to medium-low, continue cooking until mixture becomes caramel-colored
and reaches soft ball s
Caramel pecan apple pie Heat oven to 425. In large bowl, combine apples, sugar, flour and salt.
Toss lightly. Spoon apple mixture into pie-crust lined pan. Dot with
butter. Top with second crust and flute. Cut slits in several places.
Bake for 35 to 45 minutes or un
Chocolate liqueur shells With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
Turn cups upside down on a plate. Refrigerate until set. Gently peel off
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Mousse:
Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks.
Set
Abstract chocolate sculpture Spread white chocolate on a sheet of acetate in a layer about 1/16-inch
thick. Drag a cake comb through the chocolate to create alternating lines.
Return the excess chocolate to the bowl. When the chocolate stripes are
firm but not hard, use an of
Chocolate chip scones Preheat oven to 400, with rack in the center of the oven.
Sift together in a large bowl: flour, sugar, baking powder, and salt. Using a pastry cutter or two knives,
cut in cold butter until the pieces are about the size of peas. Stir in the chocolate ch
Chocolate mud frosting In a 1 or 2-cup glass measure, heat together chocolate chips and milk
in microwave oven on high 45-50 seconds, or until chocolate is melted
and smooth when stirred.
Add vanilla and corn syrup, then blend well.
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Cappuccino chocolate heart cakes 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the
bottom with parchment paper and butter the paper. Sift together flour,
cocoa, baking soda, salt and baking powder; set aside.
2. Beat butter and granulated sugar in large bowl
Chocolate cream pots Divide the ratafias equally between six 150ml (1/4 pt) souffle dishes/ramekins and spoon over brandy.
Add 150ml (1/4pt) boiling water to the coffee and stir until it is dissolved. Grate the chocolate and blend 175g (6oz) into the coffee until smo
oth. R
"instant" chocolate mousse Put the chocolate and instant coffee 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 proces
German chocolate brownies Preheat oven to 375F degrees. Grease and flour an 8 inch square baking
pan. In a 2 quart saucepan combine butter and chocolate. Stir constantly
over medium-low heat 10 to 12 minutes, until melted. Cool 10 minutes. Stir
in sugar and vanilla. Add eg
Double chocolate hot chocolate In a medium saucepan, warm the cream and milk over medium heat, stirring
frequently, until hot and bubbling around the edges. Remove the pan from
the heat and add the two chocolates, the salt, and the cocoa powder. Let
sit for 15 seconds, then whisk unt
Desperate for chocolate low-fat shakes Pour milk into blender container. Add pudding mix and ice cream. Cover and
blend on high speed 15 seconds or until smooth.
Chocolate walnut fudge Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue
cooking until buter is hot and bubbly. Remove from heat. Blend hot butter
into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch
square cake pan. Garnish
Chocolate-pecan brownies 1. Preheat oven to 325 degrees. Grease a 9-inch square baking pan.
2. In a small bowl, mix together flour and baking soda.
3. In a small saucepan, combine sugar, butter, and water. Bring to a boil
over medium heat; remove immediately from heat.
4.
Chocolate mousse 2 Mix chocolate and butter in the top of a double boiler. Melt over
hot water, stirring until smooth. Stir in orange juice. Remove from
heat and let cool to room temperature.
Separate whole eggs, add extra white to the egg whites and set
aside. Be
Spicy pumpkin cake with chocolate chunks PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Po
Chocolate cherry cheesecake In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325øF. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until mor
Chocolate cheesecake Preheat oven to 350F. Stir together cookie crumbs, melted butter and 3 T
sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1
inch on sides of a 9 inch springform pan. Bake until set, about 10
minutes. Transfer to a wire rack, and l
Chocolate raspberry rhapsody Preheat the oven to 350F degrees. Spray a 5-cup ring mold with nonstick
cooking spray.
In a food processor, combine the chocolate chips and 1 cup sugar, then
process until finely chopped. Add the boiling water and process until
melted and smooth
Chocolate-mint parfait POUR milk into medium bowl. Add peppermint extract and pudding mix. Beat
with wire whisk 1 to 2 minutes. Gently stir food coloring into the whipped
topping. Layer pudding and whipped topping in 6 parfait glasses.
REFRIGERATE for 15 minutes. Garnis
Simple chocolate ice cream Place the cocoa and sugars in a medium bowl; stir together. Add the whole milk and use a hand mixer on low speed. Mix until the cocoa and sugars are dissolved (about 1 to 2 minutes). Add in the heavy cream and vanilla. Pour mixture into the freezer bowl.
Chocolate ricotta muffins Preheat oven to 350 degrees. Spray ? cup muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt.
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and van
White chocolate mousse tarts In a small saucepan, melt the baking bars over low heat with the sweetened condensed milk, remove from the heat and stir in the almond extract. Allow to cool to room temperature. Fold into the whipped cream then spoon into the tart shells. Cover and chill
Ting-a-lings unbaked chocolate Melt chips over hot, but not boiling water. Remove from heat and stir in peanuts and noodles. Mix thoroughly. Drop from teaspon on waxed paper and let harden.
Soda fountain chocolate shake sqm sss Mix in blender.
Newly-weds chocolate chip roll Adjust oven rack to highest position. Preheat 375~. Grease a jelly roll pan
15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup
sugar, and vanilla.
Chocolate-almond biscottie Preheat oven to 350 degrees. With cooking spray, grease 2 baking sheets. In food processor chop 1/2 cup nuts until fine (like flour); set aside. In food processor, coarsely chop remaining nuts; place in bowl with flour, chocolate, baking powder and cinnam
Chocolate cream pie Make crust:
Put oven rack in middle position and preheat oven to 350F.
Stir together crumbs, butter, and sugar and press on bottom and up side of
a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes,
and cool on a rack.
Make filling:
Indispensable chocolate cake Preheat oven to 350F . Spray an 8 inch square pan with cooking oil spray.
Line the bottom with parchment paper.
To make the cake:
Sift together the cocoa powder, flour, baking powder and salt.
With an electric mixer, cream together the butter and sugar u
White chocolate lasagna with peanut ice cream & hot fudge Servings: 4
Mint sprigs for garnish
In medium saucepan, scald the half & half over medium heat, set aside. In
medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt,
and 1 tsp of the vanilla. Gradually whisk in the h
Chocolate mousse 1 Beat egg yolks in a small bowl with an electric mixer on high speed about
3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup heavy cream in 2-quart saucepan over medium heat just until
hot.
Gradually stir at least ha
Chocolate-pumpkin layer cake with brown-sugar frosting Timing Tip: Can be stored at room temperature up to 5 days.
1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake pans.
Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice,
baking powder and baking soda. 3. Beat butter
Chocolate peanut delight In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 cup of peanuts. Spread into a greased 13 X 9 X 2 inch baking pan. Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a
Double chocolate muffins Preheat the oven to 350F degrees. Brush a 6-space large muffin tin
with melted butter or oil. Sift the flour, baking powder and cocoa into a
large mixing bowl. Add the sugar and the chocolate bits and stir to mix
through. Make a well in the center
Chocolate flavored syrup **** Mix cocoa, water, and salt in a heavy saucepan until smooth. Bring to a
boil, and simmer gently, stirring constantly for 3 minutes. Remove from
heat; let cool 10 minutes. Add sweetener and vanilla and mix well. Pour
into a jar, cover, and st
Hot chocolate Put dry goods into two quart saucepan on medium heat.
Stir constantly until powders are warm, take care not to let the sugar caramelize.
When the powder mixture is warm, add 1/4 cup milk and bring to a boil.
Still stirring, set a timer from two to five mi
White chocolate sour cream sauce Over low heat in double boiler, melt chocolate. Add cream, blending well. Add sour cream until sauce is warm and smooth. Remove from heat and add Cointreau, mixing well.
Pour sauce over cake and strawberries.
Per serving: 796 Calories, 53g Fat (55% calori
Chalmers chocolate chip cookies Blend shortening and margarine until light and fluffy, then add sugar and vanilla and mix well. Blend flour, salt, and soda and then add to the batter. Add chocolate chips and bake at 375 for 8 to 9 minutes.
Toll house chocolate chip cookies In large mixing bowl cream together shortening, granulated sugar,
brown sugar, eggs, and vanilla till light and fluffy. In oanother
bowl thoroughly stir together the flour, baking soda, and salt; add
flour mixture to creamed mixture. Beat well.
Stir in
Chocolate butter frosting #1 Cream butter, add 1 cup sugar and cream together thoroughly. Add vanilla
and chocolate. Add remaining sugar gradually, beating well after each
addition. Thin with milk until of right consistency to spread.
Makes enough frosting to cover 8x8x2-inch cak
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