Recipe: 12-15-99 - 20 Chocolate Recipes Part 2 of 2

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12-15-99 - 20 Chocolate Recipes Part 2 of 2

MrsSanta (02:25:23) : Chocolate Chunk Bread

2 packages yeast
1/4 cup sugar
1/2 cup warm water
1/2 cup semisweet chocolate chips
1/2 cup warm milk
4 teaspoons cocoa
1/2 teaspoon salt
3 cups bread flour
5 ounces miniature chocolate chips

Dissolve the yeast and sugar in the warm water in a medium-size bowl. Melt the chocolate chips in a
microwave or over low heat. Cool slightly, then stir in the wrm milk and add to the yeast.
Mix together the cocoa, salt, and 2 1/2 cups of the flour in a large mixing bowl or food processor.
Add the yeast mixture. Knead unti the dough is smooth and shiny, adding flour as necessary. Knead
in the chocolate morsels. Let rise.
Punch down and put in a buttered 9x5x3 inch loaf pan. Let the dough rise again for about 1 hour, or
until it reaches over the top of the pan.
Preheat the oven to 350 F. Bake the bread for 50 minutes, or utnil a toothpick comes out clean.
Cover with foil if the bread begins to brown too quickly. Turn out onto a rack and let cool
completely before cutting. Serve with chocolate butter.

NOTES : Chocolate butter:
Combine 1/2 cup of softened unsalted butter with 2 ounces melted and cooled semisweet
chocolate.

MrsSanta (02:21:55) : CHOCOLATE CHOCOLATE AND MORE CHOCOLATE CAKE

2 sticks butter
2 cups sugar
8 eggs -- beaten
2 16oz. cans Hershey's chocolate syrup
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
28 oz semisweet chocolate chips
1 16oz carton sour cream
2 8oz. pkg cream cheese -- room temperature
2 tablespoons powdered sugar
3 tablespoons orange-flavored liqueur
4 tablespoons milk
1 teaspoon instant coffee

Preheat the oven to 350 degrees.
Cream the butter and sugar in a large mixing bowl.
Add the egg and mix well.
Add the chocolate syrup, flour , baking powder, salt and vanilla.
Mix well. Pour into four well-greased and floured 9-inch cake pans.
Bake for 25-30 minutes, or until the top of the cakes spring back when touched.
Remove and cool for 15 minutes, then remove the cakes from the pans and cool completely on a
wire rack

Make the filling by melting one pound of the chocolate chips slowly over low heat until the mixture is
smooth.
Cool. Combine the sour cream and the one package of the cream cheese.
Beat until smooth. Add the chocolate and mix well.
Spread this mixture between the cake layers and set each layer on top of one another.

To make the icing, melt the remaining 12 ounces of chocolate chips in a saucepan over medium-low
heat.
Add the powdered sugar, orange-flavored liqueur, milk and instant coffee and stir until mixture is
smooth.
Remove from heat and let cool until the mixture is of good spreading consistency.
Spread over the top and sides of the cake.
Chill for at least four hours before slicing to serve.

MrsSanta (02:20:08) :
Chocolate tart with rich chocolate ice cream and dark chocolate sauce

FILLING
************
2 large eggs
4 large egg yolks
1/2 cup sugar
8 ozs dark chocolate

ICE CREAM
************
14 ozs milk chocolate
2 cups milk
2 cups cream
2 tbsp sugar

DARK CHOCOLATE SAUCE
****************************
8 ozs dark chocolate
2 tbsp butter
1 tbsp golden syrup
1 tbsp brandy
Serves 4 - 6Line a 11 inch diameter loose-based tart pan with pastry. Cover with waxed paper and weigh down
with beans. Chill for 2 - 3 hours or 1/2 hour in the freezer. Preheat oven to 200 C(400f). Bake
pastry shell on lowest rack of oven for about 15 minutes, or until light golden brown. Remove and
allow to cool for 30 minutes.

FILLING
***********
Whisk eggs, yolks and sugar until thick and creamy. Melt chocolate in top of a double boiler over
simmering water. Gently drizzle a little egg mixture into chocolate, whisking constantly, then add
chocolate to remaining egg mixture, still whisking. Add filling to pastry shell and bake at 180
C(350f) on centre rack for 10 minutes, or until just firm (filling will firm up as it cools). Remove
from oven and allow to cool to room temperature.

ICE CREAM
***********
Melt chocolate in top of a double boiler over simmering water. Bring milk, cream and sugar to boil
in a saucepan over moderate heat. Remove from stove and very gradually whisk in melted
chocolate. Pour into a metal tray and freeze until almost firm. Remove from freezer and blend in a
food processor to break up ice. Replace in freezer. Repeat this process three times, then freeze until
solid. (Alternatively, use an ice-cream maker.)

CHOCOLATE SAUCE
***************
Melt sauce ingredients in top of a double boiler over simmering water, stirring once to blend. Cool
before pouring.

To serve Place a slice of tart on a large, flat plate. Add a scoop of ice cream and a puddle of sauce.

MrsSanta (02:18:03) : Danish Chocolate Streusel Swirl

Cake Batter
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
6 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon salt
2 teaspoons vanilla extract or 1/2 teaspoon ground
cardamom
3 eggs
41/2 to 5 cups unbleached all-purpose flour
1 cup warm milk

Streusel Filling

2/3 cup sugar
4 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1 egg white, beaten until foamy
3 tablespoons sliced almonds

Prepare the batter: In a small bowl, sprinkle the yeast into the
warm water. Add a pinch of the sugar and let stand 10 minutes,
until bubbly. In a large mixing bowl, beat the sugar, butter, salt
and vanilla, and mix in the 3 eggs. Add 1 cup flour and beat until
smooth. Add the milk and gradually add 2 cups more flour, 1 cup
at a time, beating well. Stir in the proofed yeast. Gradually add the
remaining flour, mixing with a heavy-duty electric mixer or a
wooden spoon, adding enough to make a soft dough. Turn out on
a floured board and knead briefly. Place in a lightly oiled bowl,
cover with plastic wrap, and let rise at room temperature until
doubled in size, about 11/2 hours.

Prepare the streusel filling: Mix together the sugar, flour, butter,
cocoa, and cinnamon until they resemble fine crumbs.

Punch down the dough, turn out onto a lightly floured board, and
knead briefly. Cut the dough in half. Roll one half into a
10-by-4-inch rectangle. Spread with half the chocolate streusel.
Roll up and place seam side down on a buttered baking sheet.
Repeat with the remaining dough and filling. With scissors, snip
each loaf at 1 1/4-inch intervals, cutting three-quarters of the way
through the dough. Starting at one end, pull and twist each cut
slice on its side to lay flat, alternating sides. Cover and let rise in a
warm place until doubled in size, about 45 minutes. Preheat the
oven to 350 degrees F.

Brush the loaves with the egg white and sprinkle them with the
almonds. Place in the oven, reduce the heat to 325 degrees F, and
bake for 30 to 35 minutes, or until golden brown.

Makes 2 loaves

ALMOND PASTE VARIATION: Mix together 8 ounces
almond paste, 4 tablespoons unsalted butter (at room
temperature), 2 tablespoons sugar, 1/3 cup finely chopped
almonds, and 1 egg, beating until blended. Use instead of the
chocolate streusel and proceed as directed.

MrsSanta (02:13:39) : Mint Flavored Chocolates

1 lb. chocolate confectionery coating (chocolate
chips may work also)
3 drops of Peppermint Oil
1 drop Spearmint Oil

Melt coating in double boiler. Add Flavoring. Pour
into candy mold and let
harden. Store in cool place. Makes 20-40.

MrsSanta (02:11:18) : Reese's Peanut Butter Cocoa No-Bake Treats

2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1/3 cup HERSHEY'S Cocoa
2/3 cup REESE'S Crunchy Peanut Butter
3 cups quick-cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

1. Place piece of wax paper or foil on cookie sheet.
Combine sugar, butter,
milk and cocoa in medium saucepan.
2. Cook over medium heat, stirring constantly, until
mixture comes to
rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats,
peanuts and vanilla; stir to
mix well. Quickly drop mixture by heaping
teaspoons onto wax paper or foil.
Cool completly. Store in cool, dry place. About 4
dozen.

MrsSanta (02:10:09) : M&M/Mars Almond Bar

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the
sugar, corn syrup,
1/2 cup of the water, and the salt. Heat to boiling,
then cook using a
candy thermometer to monitor the temperature.
Beat the egg whites
until they are stiff and form peaks. Don't use a
plastic bowl for this.
When the sugar mixture reaches 270 degrees F, or
the soft-crack stage,
remove from the ehat and pour the mixture in thin
streams into the egg
whites, blending completely with an electric mixer
set on low.
Continue to mix about 20 minutes, or until the
nougat begins to harden
and thickens to the consistency of dough. Mix in the
almonds. Press
the nougat into a greased 9x9-inch pan and chill until
form, about 30
minutes. Melt the caramels with the remaining 2
tablespoons water in a
small saucepan oer medium heat. Pour the caramel
over the nougat and
return the pan to the refrigerator. When the caramel
and nougat are
firm (about 30 minutes), slice down the middle of
the pan with a sharp
knife, and then slice across into 7 segments to make
a total of 14 bars.
Melt the milk chocolate chips in a microwave for 2
minutes on half
power, stirring halfway through the cooking time.
Melt completely, but be
careful not to overheat. Resting bar on a for (and
using your fingers
if needed), dip each bar into the chocolate to coat
completely and tap
the fork against the side fo the bowl to knock off the
excess chocolate.
Place on waxed paper and let cool at room
temperature until the chocolate
is firm, 1 to 2 hours.
Makes 14 candy bars.

MrsSanta (02:08:22) : M&M/Mars 3 Musketeers

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the
sugar, corn syrup,
water, adn sal Heat, stirring, to boiling, then
continue to cook, using
a candy thermometer to monitor the temperature.
Beat the egg whites
until they are stiff and form peaks. Don't use a
plastic bowl for this.
When the sugar solution comes to 270 degrees F,
or the soft-crack
stage, remove from the heat and pour the mixture in
thin streams into the
egg whites, blending completely with a mixer set on
low speed.
Continue to mix until the candy begins to harden to
the consistency of
dough. This may take as long as 20 minutes. At this
point, add the
semisweet chocolate chips. Remember that the
candy must already be at the
consistency of dough when you add the chocolate;
the nougat will thicken
no more after the chocolate is added. When the
chocolate is
thoroughly blended and the nougat has thickened,
press it into a greased
9x9-inch pan. Refrigerate until firm, about 30
minutes. With a sharp
knife, cut the candy in half down the middle of the
pan. Then cut across
into 7 segments to create a total of 14 bars. Melt
the milk chocolate
chips in the microwave for 2 minutes on half power,
stirring halfway
through the heating time. Melt completely, but be
careful not to
overheat. Resting a bar on a fork (and using your
fingers if needed),
dip each bar into the chocolate to coat completely
and place on wax
paper. Cool till firm at room temperature, 1 to 2
hours.
Makes 14 candy bars.

Sue (12:51:09) : Twix Cookie Bars
(Taste of Home, Oct. 95)

8 ounces Waverly crackers, divided
1 cup butter
1/2 cup milk
2 cups graham cracker crumbs
1 cup brown sugar, packed
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup milk chocolate chips
1/2 cup butterscotch chips.

Line the bottom an ungreased 13-by-9 inch cake pan with crackers.

Melt the butter in a saucepan over medium-high heat. Add milk, graham cracker crumbs and sugars; bring to a boil. Boil mixture, stirring constantly, for 5 minutes. Pour half of the boiled mixture over crackers, carefully spreading to cover. Top with another layer of crackers. Spread with remaining boiled sugar mixture. Put on third layer of crackers.

In a saucepan over low heat, stir the peanut butter and chips together until melted and smooth. Spread over crackers. Chill until firm, about one hour. Cut into small squares. Makes 3-4 dozen.

Recipe creator says this candy is supposed to taste like KitKat bars or Twix. It has a similar but unique flavor.