Recipe: 32 Chocolate Recipes

TALK TKL - 01-22-98 - Part 1 (of 4)
Chocolate Recipes

Date: 3 Jan 1995
From: Chicago Tribune, February 10, 1994

CAPPUCCINO CHOCOLATE HEART CAKES
Makes: 9 servings

These little sweethearts are adapted from the "Chicago Tribune Holidays."
If you like your cappuccino topped with a dash of cinnamon, emulate the
taste by adding 1 teaspoon of it to the batter.

1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 cup each: buttermilk, double strength or espresso coffee
2 teaspoons pure vanilla extract
1/2 teaspoon instant espresso powder
1 tablespoon confectioners' sugar
2 ounces each: semisweet chocolate, white chocolate, melted separately
Fresh raspberries for garnish

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.

Beat butter and granulated sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Mix buttermilk, coffee and vanilla. Alternately add to batter with flour mixture.

Transfer batter to prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn out of pan onto a wire rack. Cool completely; peel off paper.

Cut heart shapes from cake, using a 2 1/2-inch heart-shaped cookie cutter. Stir espresso powder and confectioners' sugar together. Sift over hearts. Transfer to individual serving plates. Dip tines of a fork into semisweet chocolate and drizzle over hearts. Repeat with white chocolate. Garnish with raspberries.
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Csally/wv (08:48:36 am) :
From: Marci V. Knight
Newsgroups: rec.food.recipes

Chocolate Pate
Date: 4 Jun 1995
This dessert is served in one of the great restaurants in New Orleans.

2 lb. dark chocolate
12 oz. butter
1 c. water
fruity red wine to taste
4 egg yolks

Melt all except egg yolks in a double boiler. Remove from heat and stir in egg
yolks. Line a large loaf pan (perhaps two) with plastic wrap. Strain
chocolate mixture into loaf pan. Refrigerate and chill for 3 hours. Slice
and cut into desired shapes such as triangles for serving. Note: some of the
melted chocolate may be reserved to garnish the serving plate
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Csally/wv (10:10:39 am) : * Exported from MasterCook *
Cappuccino Cream Muffins With Chocolate Ripple
Recipe By : Robin Hood Flour Baking Festival 1993
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Quick Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate Ripple
1/4 Cup All-Purpose Flour
2 Tbsp Brown Sugar -- Lightlypacked
1 Tsp Cinnamon
2 Tbsp Butter
2 Squares Semisweet Chocolate -- Chopped
Batter
2 Tbsp Instant Coffee Granules
1/2 Cup Hot Water
2 1/2 Cups All-Purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1 Tsp Cinnamon
1/2 Tsp Salt
2 Med Eggs
1 Cup Sour Cream
1/3 Cup Butter -- Melted
1 Square Semisweet Chocolate Square -- Melted,Optional
Grease muffin cups or line with paper baking cups.
Chocolate Ripple:
Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture
resembles fine crumbs. Stir in chopped chocolate. Set aside.
Batter:
Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder,
cinnamon
and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee
together with a whisk or fork. Stir liquid into dry ingredients, stirring
just until moistened. Batter will be stiff. Spoon half the batter into
muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with
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Dawn/nys (10:11:57 am) : Easy Peanut Butter Chocolate Cookies
Source:John Colburn, jwcol@bellsouth.net
1 cup peanut butter (can use smooth or crunchy)
1 cup brown sugar
1 egg
1/2 cup chocolate chips; (a good variation here is to use 1/2 cup M&M's)
Preheat oven to 350 degrees. Mix all ingredients in a bowl an use teaspoon
size portions to make balls of dough in a cookie sheet. Place at least 1"
apart. Gently mash each ball with
a fork (or spoon). If you use M&M's, decorate each cookie with a couple of
candies. Bake about 10 minutes or until golden brown.
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Csally/wv (10:17:11 am) : * Exported from MasterCook *
Chocolate Avalanche
Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :0:20
Categories : Candies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ounces semisweet chocolate
1/3 Cup evaporated milk
1 Cup powdered sugar
1/2 Cup black walnuts -- * chopped (see note)
1 1/4 Cups dried coconut
* Use a food processor for easiest preparation.
1. Line cookie sheets with waxed paper.
2. In the top of a double boiler over simmering water, melt chocolate
pieces.
3. Fit the steel knife blade into the work bowl of a food processor. Combine
melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in
the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to
scrape down sides of bowl with a rubber spatula. Drop by teaspoonfuls onto
waxed paper. Let stand 30 minutes or until set. Store in airtight container.
Yield: about 36 balls.
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Serving Ideas : Serve with after-dinner coffee or tea.
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Csally/wv (10:19:19 am) : * Exported from MasterCook *
Southern Fried Chocolate Pies
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:30
Categories : Chocolate Ethnic
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- fat removed
1 teaspoon salt
1/2 cup vegetable shortening -- * see note
1/3 cup water -- cold
3/4 cup sugar
1/2 cup cocoa powder -- unsweetened
1 stick margarine -- cold
oil
* Use peanut or safflower oil or solid vegetable shortening for frying.
1. For crust: sift flour and salt together; cut in the shortening with a
pastry blender or 2 knifes, until mixture resembles coarse cornmeal.
2. Add ice water a little at a time while tossing with a fork, until dough
holds together. Do not get too moist.
3. Roll out dough to 1/8 inch thick. Cut into circles about five inches in
diameter.
4. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture
onto one half of the circle and place 3 very thin slices of cold margarine
on top. Fold opposite side over mixture and seal with a fork dipped in
flour.
5. Pour oil to a depth of about 1/2 inch in a heavy skillet. Heat over
medium-high heat until very hot. Place pies in a single layer in oil and
fry, turning to brown each side. An iron skillet works best.
Serve hot, warm, or cold.
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Dawn/nys (10:22:50 am) : Saucepan Fudge Crackle Cookies
By Rosemary Primeaux
1cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
3 oz. unsweetened chocolate
1 cup + 3 Tbs. sugar
2 eggs
2 tsp. vanilla
1/2 cup chopped nuts
Mix flour, baking powder and salt. Put butter and chocolate in microwave
until
melted; cool. Stir in 1 cup sugar, eggs, vanilla and nuts until blended.
Stir in flour
mixture. cover and chill 1 1/2-2 hours, until firm. Roll into balls, roll in
remaining 3
Tbs. sugar and place 2" apart on ungreased cookie sheet. Bake for 18-20
minutes
at 300 degrees. Makes 25 cookies- I usually triple or quadruple the recipe.
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Csally/wv (10:23:50 am) : * Exported from MasterCook *
Chocolate Cherry Bread
Recipe By : Web Site Gails Recipe Swap
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Butter -- Softened
1 Cup Sugar
2 Eggs
1/2 Cup Buttermilk
1 Tsp Vanilla
1/2 Cup Semisweet Chocolate Chips -- Melted
2 1/4 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Pinch Salt
1 Cup Pecans -- Chopped
12 Cups Glaced Cherries
Creamy Cherry Glaze
1 1/2 Tbsp Cream
2 Tbsp Glaced Cherries -- Finely Chopped
3/4 Cup Powdered Sugar -- Sifted
Beat together first 5 ingredients until
blended. Beat in melted chocolate. Combine
and add next 4 ingredients and stir until dry
ingredients are just moistened. Do not
overmix. Stir in pecans and cherries. Divide
batter between 3 greased and lightly floured
mini-loaf foil pans (6x3x2"), place pans on a
cookie sheet, and bake in a 325~ oven for
45-50 minutes, or until a cake tester,
inserted in center, comes out clean. Allow to
cool for 15 minutes and then remove from pans
and continue cooling on a rack. When cool,
drizzle tops with Creamy Cherry Glaze. Yields
3 mini-loaves.
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Csally/wv (10:30:04 am) : * Exported from MasterCook *
Chocolate Bread Pudding
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:40
Categories : Chocolate Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups milk
1 cup sugar
1 cup soft bread crumbs
1 1/2 ounces baking chocolate
2 tablespoons margarine
2 large eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup milk
whipped cream -- optional
1. Place in top of double boiler the 1-1/2 cups milk, 1 cup sugar, 1 cup
stale bread crumbs and 1-1/2 ounces chocolate. Cook over hot water until
smooth.
2. Stir in 2 tablespoons margarine.
3. Beat eggs until light; add salt, vanilla and 1/2 cup milk. Whisk into the
chocolate mixture. Cook until thick.
4. Pour into a serving dish or to make a firmer pudding, pour into a greased
(with margarine) casserole dish and bake for 20 minutes at 350 degrees. Add
1/2 cup chopped walnuts after cooking if you prefer. Chill and serve with
whipped cream.
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Serving Ideas : Serve this cold with whipped cream.
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Dawn/nys (10:31:17 am) : Chocolate cream slices
Serving these will guarantee the success of any endeavor. The name is
pronounced, approximately,
"rrigo yanshi" (trilled r). This recipe comes from "The Cooking of Vienna's
Empire" and is, of
course, Hungarian. A friend of mine describes the Hungarians as "the people
who taught the
Viennese how to bake."
INGREDIENTS (Makes 35)
CAKE
2 Tbsp butter
flour or cocoa
3 oz unsweetened chocolate
3/4 cup unsalted butter, softened
1/2 cup sugar
4 eggs, separated
pinch salt
1/2 cup sifted all-purpose flour
FILLING
1 1/2 cups
heavy cream
10 oz semisweet chocolate, chopped or broken into small chunks
4 Tbsp dark rum
1 tsp vanilla extract
GLAZE
1 cup fine granulated sugar
1/3 cup water
7 oz semisweet chocolate, broken or chopped into small chunks
PROCEDURE (CAKE)
1.Preheat the oven to 350 deg. F. With a pastry brush or paper towel, coat
an 11x17 inch
jelly- roll pan with the butter. This will seem like a lot; be very
generous. Sprinkle the flour or
cocoa over the butter and shake the pan to coat the butter fully. Tap the
edge of the pan on a
table to knock out the excess flour.
2.Melt the chocolate in a double boiler or a bowl over a pan of simmering
water. Set aside to
cool to lukewarm.
3.Beat the egg whites with a pinch of salt until the whites cling to the
beater. Add 1/4 cup of the
sugar and beat until the whites form stiff, unwavering peaks.
4.Cream the butter and the other 1/4 cup of the sugar until the mixture is
light and fluffy. Add
the melted chocolate and beat in the egg yolks one at a time.
5.With a rubber spatula, stir about 1/3 of the beaten eggwhites into the
chocolate mixture, then
pour the chocolate mixture over the rest of the whites. Sprinkle the flour
lightly on top. Gently
fold the mixture together until no white streaks remain.
6.Pour the batter into the prepared pan, spreading it evenly with a rubber
spatula. Bake in the
middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly
away from the sides
of the pan and a knife inserted in the middle comes out clean. It will still
be very flat. Loosen
the cake from the pan with a sharp knife around the sides and turn it out
onto a rack to cool.
(Put the rack over the pan and flip the whole thing over to keep the cake
from breaking.)
PROCEDURE (FILLING)
1.In a small heavy saucepan, combine the cream and chocolate and stir over
medium heat until
the chocolate dissolves. Then reduce the heat to very low and simmer,
stirring constantly,
until the mixture thickens to the consistency of a pudding. Pour it into a
bowl and refrigerate
for at least 1 hour.
2.When the mixture is very cold, pour in the rum and vanilla and beat with a
whisk or beater
until the filling is smooth and creamy and forms soft peaks when the beater
is lifted. Do not
overbeat or you will get butter. (If this should happen, don't despair;
chocolate buttercream
makes a perfectly fine filling.)
3.Cut the cake in half to make two layers, each 8 1/2 inches wide. Spead the
filling over one
layer and set the other layer on top. Smooth out the edges with a spatula.
If one of the cake
layers should break, use it on the bottom. Refrigerate on a rack for about 1
hour.
PROCEDURE (GLAZE)
1.In a small heavy saucepan, heat the sugar, water, and chocolate over
medium heat, stirring
constantly, until the sugar and chocolate are dissolved. Make sure the sugar
is fully dissolved
or you will get a grainy glaze. Cover the pan and let the glaze cool for
about 20 minutes.
2.Set a jelly-roll pan on a table with one short edge propped up. Put the
rack with the cake on
something else so that it is suspended level over the pan but offset 2
inches, so that you can
reach down into the lower pan with a spoon.
3.Hold the pan with the glaze about 2 inches over the cake and pour the
glaze on the cake.
Using a large spoon, scoop up the glaze that collects in the jelly-roll pan
and put it back on
the cake. Keep doing this until the glaze begins to stop flowing smoothly.
You should end up
with a thick, even layer of glaze on the cake.
4.Refrigerate the cake until the glaze is firm, 10 to 20 minutes.
5.Serve by cutting into 35 small equal pieces, 5 in each row across and 7 in
each row down.
For cutting, use a sharp knife that has been dipped in warm water and wiped
off between
slices. Keep refrigerated, but for maximum flavor, allow to come to room
temperature before
serving.
NOTES
Fine granulated sugar is not the same thing as confectioner's sugar. Regular
granulated sugar will
work ok for the glaze, just make sure it is fully dissolved. You can avoid
lots of chopping by using
chocolate chips; one cup of chips equals about 6 oz.
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Csally/wv (10:38:41 am) : * Exported from MasterCook *
Chocolate and Sour Cream Muffins
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:30
Categories : Muffins Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces semisweet chocolate
2 baking chocolate squares
1/3 cup margarine
3/4 cup sour cream
2/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1. Mix semisweet chocolate, baking chocolate, and margarine together; melt
carefully in microwave or over simmering water in double boiler. Allow to
cool to lukewarm.
2. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted
chocolates.
3. Blend flour, soda and salt; add the chocolate mixture and blend very
well. Add the chocolate chips.
4. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated
400-degree oven for about 20 minutes. Remove from muffin tins and allow to
cool on wire racks.
Yield: about 12 muffins
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DJ/KY (11:45:50 am) : Fudgy No-Bakes
2 C Sugar
1/2 C cocoa
1/2 c Milk
3/4 c butter
5 c Oats
1tsp. vanilla
In saucepan combine sugar, cocoa, milk and butter. Cooke over med. heat
stirring constantly. until mixture boils. Remove from heat . Add oats and
vanilla. Drop by rounded tesp. onto wax paper. Cool and enjoy!
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Dawn (11:46:37 am) : NO-BAKE CHOCOLATE/ALMOND CHEESECAKE
Crust:
1 c. crushed chocolate wafers
(about 20)
4 Tbsp. butter or margarine,
softened
Almond Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 c. heavy whipping cream
1/2 c. confectioners sugar
1 tsp. almond extract
1 (15 to 16 oz.) container
Ricotta cheese
Chocolate Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 tsp. instant coffee granules
4 sq. semi-sweet chocolate
1 c. heavy whipping cream
1/4 c. confectioners sugar
1 (15 to 16 oz.) container
Ricotta cheese
Garnish:
1/2 c. sliced blanched almonds

The day before, in 9 x 3-inch spring-form pan, mix
chocolate wafers and butter or margarine. Press into bottom of pan and set
aside.
Prepare Almond Cheese layer - in a small saucepan, evenly sprinkle gelatin
over water. Cook over medium heat until the gelatin is completely dissolved,
stirring frequently. Remove
saucepan from heat and set aside; iIn small bowl with mixer at medium speed,
beat cream, sugar and extract until stiff peaks form. Set aside.
Into large bowl, press Ricotta cheese through a fine sieve; stir in gelatin
mixture. With a rubber spatula
or wire whisk, fold in whipped cream mixture. Spoon almond mixture evenly
over crust in pan and set aside.
Prepare the Chocolate Cheese Layer: In same small saucepan, evenly sprinkle
the gelatin over water. Add instant coffee and chocolate. Cook over low heat
until the gelatin is completely dissolved and chocolate is melted and
blended, stirring fre-
quently. Remove saucepan from heat and cool mixture slightly. In
small bowl with mixer at medium speed, beat heavy cream and
confectioners sugar until stiff peaks begin to form. Into large bowl,
press cheese through fine sieve; stir in cooled chocolate mixture. With a
rubber spatula or whisk, fold in whipped cream mixture. Spoon chocolate
mixture evenly over the almond layer in pan.
Cover and refrigerate cheesecake at least 4 hours. Makes about 16
servings.
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Terry,tx (12:00:48 am) : Adapted from Moosewood Restaurant Book of Desserts
Chocolate Cherry Clafouti
2 tbl unsalted butter, melted
3 c pitted sweet cherries, fresh,
frozen or in a can ( drained)
1/2 c chocolate chips
4 eggs
1 c milk
3/4 c unbleached white flour
1 tsp vanilla
1/2 c sugar
1/4 tsp ground cinnamon
Confectioners sugar
Preheat oven to 350. Lightly butter a 10-in. pie pan with 1 tbl. of butter.
Arrange the cherries and chocolate chips in the bottom of the pan. In a
blender, combine the remaining 1 tbl butter, eggs,milk, flour, vanilla,
sugar and cinnamon. Blend until smooth. Pour the batter over the cherries
and bake for 55-65 min., or until puffed and golden and a knife inserted in
the center comes out clean. Cool at least 15 min. before dusting with
confectioners sugar and serving.
Serve 6-8
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Dawn (12:16:43 am) : Flourless Chocolate Cake
Ingredients
6 egg yolks
1/2 cup - 3/4 cup sugar
400g bittersweet chocolate
6 egg whites
liqueur (optional)
Directions
Beat egg yolks with the sugar until thick and pale and mixture forms a
ribbon - as for making a
sponge. Melt the chocolate over hot water and allow to cool slightly. Fold
chocolate very gently into
the egg yolk mixture, careful not to deflate it too much. Add a tablespoon
or two of your favourite
liqueur if you wish at this point. Whisk the egg whites until stiff peaks
form. Gently fold into the
chocolate mixture.
Pour into a greased and lined 23cm (9 1/2 inch) cake tin or a heart shaped
tin or other shaped
mould...try to keep it simple though as this is a moist cake. Bake in a bain
marie in the oven at
140C/250F for about 1 hour and 15 minutes or until done when tested with a
toothpick...it will not
test completely dry though. Leave to relax with the oven door ajar for
another hour. The cake will
rise like a souffle but will settle as there is no flour. Turn out when cold
and dust with icing
(confectioner's) sugar if desired.
Serve with fresh unsweetened heavy cream, berries and a chocolate sauce or
icecream.
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Terry,tx (12:19:35 am) : S'Mores Torte
1/2 c (1 stick) unsalted butter or mardarine
3 milk-chocolate candy bars (1.55 oz
each), in pieces
2/3 c sugar
2 c graham cracker crumbs
1-1/2 c mini-marshmallows
1 tsp vanilla
3 eggs
Preheat oven to 350. Grease 8x8x2 baking pan. Line bottom with waxed paper;
grease paper. Lightly dust with flour or graham crumbs.
Begin meltin butter in a large, heavy saucepan over med. heat, When half
melted, remove from heat. Stir in chocolate. Stir til melted. Stir in sugar,
graham crumbs, 1 cup marshmallows, and vanilla. Stir in eggs.
Pour batter into prepared pan. Bake at 350 for 30 min. Sprinkle remaining
1/2 c marshmallows over top. Bake 10 min. Cool torte in pan on rack for 20
min. Run knife around edge of cake; cover with waxed paper; invert onto
plate. Remove pan and peel off lining paper. Cover with rack and invert.
Remove waxed paper and cool completely on rack.
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Terry,tx (12:34:39 am) : Snickers Pie
8 (2.07 oz) Snickers bars, divided
4 ozs semisweet chocolate
1 tbl Bailey's Irish Creme liqueur
1 egg separted
1 tbl sugar
2 c whipping cream
Chop 7 of the Snickers bars and press into the bottom of a 9", non-stick pie
pan for the crust. Chop and reserve the remaining bar. Melt semi-sweet
chocolate over hot water or in the microwave. Stir in liqueur. Beat in egg
yolk. In a med. bowl, whip egg whites to a soft peak and gradually add sugar
until it holds a stiff peak. Fold in chocolate mixture.
Whip cream to soft peaks. Fold 2/3 of the whipped cream into the chocolate
mixture. Place chocolate mixture on top of pie crust. Garnish with remaining
whipped cream and reserved chopped candy bars. Refrigerate until ready to
serve.
Note: For easy removal from pan, slice pie, freeze and then remove slices.
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csally/wv (12:35:10 am) : * Exported from MasterCook *
Christmas Fudge
Recipe By : Jo Anne Merrill
Serving Size : 16 Preparation Time :0:40
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups sugar
1 Cup light cream
1/4 Cup butter
1/4 Cup light corn syrup
1/2 Teaspoon salt
1 Cup marshmallows -- miniature
1 Teaspoon vanilla extract
1/2 Cup pecan halves
1/3 Cup candied cherries -- chopped
1/3 Cup green candied cherries -- chopped
1. Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring
to a gentle boil over low heat. Cook, stirring constantly, until sugar
melts. Continue cooking, stirring occasionally, until mixture reaches 240
degrees on candy thermometer. This is the soft ball stage. Remove from heat;
stir in marshmallows and vanilla.
2. Stir until marshmallows melt and candy starts to lose its gloss. Stir in
pecan halves and chopped cherries. Continue stirring until candy starts to
set.
3. Pour into buttered 8-inch square pan. Cool, then cut into squares.
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NOTES : This is a very pretty candy; show it off in a holiday candy dish.
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csally/wv (12:37:41 am) : * Exported from MasterCook *
Frozen Chocolate Mousse
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :3:00
Categories : Chocolate Frozen Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
2 ounces unsweetened chocolate
3/4 cup sugar
1 teaspoon gelatin
1 teaspoon vanilla extract
1 pint heavy cream -- whipped
1. In top of double boiler or over low heat cook the milk, chocolate, sugar,
and gelatin. Stir frequently.
2. When chocolate is melted and all is combined, beat with whisk until
smooth and well blended.
3. Chill until thick, then add vanilla and beat until light.
4. Whip the cream until soft peaks form, then fold gently into chocolate
mixture.
5. Place in shallow pan and freeze until firm.
Yield: 1 quart. Will serve 4-8 people.
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csally/wv (12:39:15 am) : * Exported from MasterCook *
Strange Chocolate Pie
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:50
Categories : Pies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups sugar
1/4 cup cocoa powder
1 dash salt
2 large eggs
1/4 cup margarine -- melted
5 ounces evaporated milk
1 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
1/4 cup butterscotch morsels
1 9 inch pie crust -- unbaked
whipped cream
1. Sprinkle butterscotch and chocolate chips over bottom of unbaked pie
shell.
2. Combine sugar, cocoa and salt; set aside.
3. In mixing bowl, combine eggs, melted margarine, milk and vanilla extract.
Beat well with a wire whisk. Add sugar mixture and beat again to combine.
4. Pour over chips in pie shell and bake in preheated 350-degree oven for
45-50 minutes.
Serve chilled with whipped cream.
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csally/wv (12:43:20 am) : * Exported from MasterCook *
Southwestern Fiesta Hot Chocolate
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:10
Categories : Beverages Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cocoa
1 tablespoon flour -- unbleached
1/4 cup dark brown sugar -- packed
4 cups milk
3 cloves -- whole
1 cinnamon sticks -- broken
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
whipped cream
4 cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves,
and 1 stick cinnamon. Heat just to boiling over medium heat, stirring
constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil).
Remove from heat; remove cloves and cinnamon.
Stir in powdered sugar and vanilla. Beat with wire whisk or hand mixer until
foamy.
Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
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csally/wv (12:47:54 am) : * Exported from MasterCook *
Chocolate Pecan Pie
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Pies Chocolate
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 1/2 cups pecans -- chopped
1 9 inch pie crust -- unbaked
In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter and
vanilla until well blended. Blend in pecans.
Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes
or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
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csally/wv (12:47:56 am) : * Exported from MasterCook *
Chocolate Pecan Pie
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Pies Chocolate
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 1/2 cups pecans -- chopped
1 9 inch pie crust -- unbaked
In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter and
vanilla until well blended. Blend in pecans.
Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes
or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
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csally/wv (12:50:31 am) : * Exported from MasterCook *
Chocolate Yeast Loaf
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :6:00
Categories : Chocolate Breads With Yeast
Breads For Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1 package yeast
1 cup milk
2 tablespoons butter -- cut in pieces
4 cups bread flour
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons instant coffee powder -- not granular
2 large eggs
1 teaspoon vanilla extract
1 cup black walnuts -- chopped
1/2 cup raisins, seedless
---Serve with: ------
1/2 cup honey
1/2 cup butter
1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir
slightly. Set aside for 10 minutes until foamy.
2. Warm the milk and butter in a saucepan to about 110 degrees (butter will
not melt completely).
3. In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and
the remaining 1/2 cup sugar. Blend well.
4. Beat eggs slightly and add the warm milk, butter and vanilla; blend. Add
this mixture along with the yeast mixture to the flour. Stir in the walnuts
and raisins. Mix all with a mixer with dough hook, or by hand with a wooden
spoon.
5. Turn onto a lightly floured surface and knead for 5 to 6 minutes until
smooth and elastic. Or continue mixing in the mix
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(1:02:51 pm) : Terry,tx (1:00:22 pm) : Chocolate-Caramel Tortillas
6 8" flour tortillas
1/2 c semisweet-chocolate chips
32 individually wrapped vanilla-caramel
candies (from a 14oz bag)
2 tbl water
1. Heat oven to 375. Lightly coat cookie sheet(s) with non-stick spray.
2. Stack tortillas and cut in 8 wedges (48). Arrange wedges in a single
layer on prepared cookie sheets. Lightly spray tops with cooking spray.
3. Bake 9-11 min. til golden and crisp. Slid onto wire rack to cool.
4. Meanwhile melt chocolate in a small saucepan over low heat. Put caramels
and water in another small saucepan and stir constantly over low heat until
caramels melt.
5. Working with about 12 at a time,place wedges on a wire rack and drizzle
with chocolate and caramel. Remove to waxed paper to harden. If necessary,
remelt caramel and/or chocolate over low heat between batches. Store
airtight with waxed paper between layers. Store at room temp. for up to 2
wks ( if they last that long!)
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Dawn (full)/ny (1:05:05 pm) : White on white English Trifle
cake (either white, sponge or
pound)
canned apricots or peaches, drained
frozen strawberries
sweet Concord wine
apricot or peach preserves
Cool Whip
6 oz. vanilla pudding
rum extract
almonds
Place cake, which has been cut into chunks, in bottom of serving dish. Pour
wine over cake pieces; put first layer of fruit on top.
Mix vanilla pudding (add 1 to 2 caps rum extract) and use as next layer,
followed by next layer of fruit. Spoon preserves over the fruit.
Top with Cool Whip and top with frozen strawberries and almonds.
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Terry,tx (3:08:08 pm) : Chocolate Whoppers
6 oz semisweet baking chocolate
2 oz unsweetened baking chocolate
3/4 stick (6 tbl) unsalted butter or
margarine
2 large eggs
3/4 c granulated sugar
2 tsp powdered (not granular) instant
coffee or espressp
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/4 c all-purpose flour
1 c (6 oz)semisweet chocolate chips
1 c (4oz) walnuts, chopped
1 c (4oz) pecans, toasted, and coarsely
chopped
1. Heat oven to 350. Line cookie sheets with foil.
2. Microwave both chocolates and the butter in med. bowl on high, 1 min.,
then stir. Repeat every 30 secs. until they are melted and smooth. Let cool
slightly.
3. In another med. bowl,with mixer on high speed, beat eggs, sugar,coffee
powder, vanilla, salt and baking powder until lighter in color and bubbly,
about 2 min. Reduce speed to low and beat in chocolate mixture. Add flour
and beat just until blended. Stir in remaining ingred.
4. Using a scant 1/3 c batter per cookie (see tip), drop 5 mounds on each
cookie sheet, 1 in the middle and 1 toward each corner ( dough is gooey).
Don't flatten tops.
5. Bake 13-15 min. , no longer. Surface will be dry shiny and cracked, but
inside will be soft.
6. Slide foil off cookie sheets onto counter top. Cool cookies on foil, or
remove to wire rack.
Makes 13 large cookies
Tip: Use a rubber spatula to push the dough into a 1/3 c measure and then to
scoop it out onyo the cookie sheet.
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SueA, CA (3:16:37 pm) :
Devil's Food Mayonnaise Cake
1 cup mayonnaise
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 teaspoons soda
4 tablespoons cocoa, heaping
1/2 teaspoon salt
2 teaspoon vanilla
Sift together flour, salt, soda, and cocoa together. Whip mayonnaise, sugar,
water, and vanilla until mixed thoroughly. Add dry ingredients slowly. Beat
at medium speed for two minutes. Pour into floured cake pan and bake at 350
degrees F. for 20 - 25 minutes. Frost with favorite frosting.
from Our Favorite Grange Recipes
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Nancy/CA (3:34:29 pm) : * Exported from MasterCook *
Dipped Chocolate Almond Spoons
Recipe By : Southern Living 1995 Annual Recipes
Serving Size : 20 Preparation Time :0:20
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces semisweet or sweet dark chocolate -- chopped
1 1/2 tablespoons whipping cream
1/8 teaspoon almond extract
20 silver or disposable plastic spoons
4 ounces vanilla-flavored candy coating -- melted
Try a chocolate dipped spoon for stirring your coffee. The chocolate melts
at the same leisurely pace you drink your coffee. With occasionally
stirring, you get extra chocolate flavor from the bottom of the cup.
1. Combine semisweet or sweet dark chocolate and whipping cream in a 1-cup
liquid measuring cup. Microwave at MEDIUM (50% power) 1 minute or until
chocolate melts, stirring after 30 seconds. Stir in almond extract.
2. Dip each spoon in the melted chocolatel, covering bowl of spoon and 1/4
inch up the handle; allow excess to drip off. Place spoons on wax
paper-lined baking sheet; freeze 15 minutes or until set.
3. Place candy coating in a heavy-duty, zip-lock plastic bag. Microwave at
MEDIUM (50% power) 1 minute to melt. Snip a tiny hole in one corner of the
bag, and drizzle coating over chilled spoons. Leave on wax paper, and store
in refrigerator until serving.
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Bill,DC (3:38:16 pm) : * Exported from MasterCook *
Absolutely Deep Dark Chocolate Fudge Biscuits
Recipe By : Paul Vincent KNDUSR18@MSMAIL-GATEWAY.UNIVERSITY-CENTRAL- EN
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Chocolate
Low-Fat/Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 Ozs All-purpose flour
2 Ozs Cocoa Powder
1 Teaspoon Baking soda
1 Teaspoon Salt
8 Ozs Chocolate -- broken in 16 pcs
4 Ozs Unsweetened Chocolate -- broken in 8 pcs
12 Ozs Light Brown Sugar
6 Ozs Unsalted Butter
3 Eggs
1 Teaspoon Vanilla
1 1/2 Lbs Chocolate Chips
[Note: Instead of the unsweetened chocolate, I just used
an extra 4ozs of plain chocolate, and got perfect results.
I think as long as you're using *really* good plain
chocolate, say at least 55% cocoa solids, it doesn't
really matter!]
Preheat the oven to 325F / 170C / Gas 3.
Sift together the flour, cocoa powder, bicarbonate of soda,
and salt. Set aside.
Heat 1 inch of water in the bottom half of a double boiler
over medium heat. Place the plain and the unsweetened
chocolates in the top half of the double boiler. Tightly
cover the top with cling film and allow to heat for 12 to 15
minutes. Remove from the heat and stir until smooth. Keep
at room temperature until needed.
Place the soft light brown sugar and butter in the bowl of
an electric mixer fitted with a paddle. Beat on medium for
1 minute. Scrape down the bowl and beat on high for an
additional 30 seconds. Scrape down the bowl. Add the eggs,
one at a time, while beating on medium, and stopping to
scrape down the bowl after incorporating each addition.
Add the vanilla essence and beat on medium for 30 seconds.
Add the melted chocolate and beat on low for 10 seconds
more. Scrape down the bowl and beat for an additional
30 seconds. Add the sifted flour, cocoa powder,
bicarbonate of soda, and salt, and the chocolate chips,
and beat on low until thoroughly combined - about 20 to 30
seconds. Remove the bowl from the mixer and mix thoroughly
with a rubber spatula.
Portion 6 to 8 biscuits per baking sheet by dropping 2
level tablespoons of batter per biscuit onto each of 2
non-stick baking sheets. Place the biscuits on the top
and middle shelves of the preheated oven and bake for
18 to 22 minutes, rotating the sheets from top to bottom
about halfway through the baking time. Allow the biscuits
to cool for 5 to 6 minutes on the baking sheets. Transfer
the biscuits to a cooling rack to thoroughly cool before
storing in a sealed plastic container. Repeat this
procedure until all the biscuits have been baked.
Makes 3 to 3.5 dozen biscuits
From Marcel Desaulniers' "Death By Chocolate"
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Bill,DC (3:40:15 pm) : * Exported from MasterCook *
Died & Went to Heaven Chocolate Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Low-Fat/Low-Cal
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups All-purpose flour
1 cup Granulated sugar
3/4 cup Unsweetened cocoa powder
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Salt
1 1/2 cups Buttermilk
1 cup Light brown sugar -- packed
2 large Eggs -- lightly beaten
1/4 cup Canola oil
2 teaspoons Vanilla extract
1 cup black coffee -- hot, strong
-----ICING-----
1 cup Confectioner's sugar
1/2 teaspoon Vanilla extract
2 tablespoons Buttermilk
Cake:
Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or coat it with
non-stick cooking spray. Dust the pan with flour, shaking out excess.
In a large mixing bowl, whisk together flour, granulated sugar, cocoa
powder, baking soda, baking powder and salt. Add buttermilk, brown sugar,
eggs, oil and vanilla. Beat with an electric mixer on medium speed for 2
minutes. Whisk in hot coffee until completely incorporated. The batter will
be quite thin.
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until
cake tester inserted in center comes out clean. Cool the cake for 10
minutes. Remove from pan and let cool completely on rack.
Icing:
In a small bowl, whisk together confectioner's sugar, vanilla and enough of
the buttermilk to make a thick but pourable icing. Set the cake on a serving
platter and drizzle the icing over the top.
Nutritional Info: 222 calories; 3g protein; 4g fat; 43g carbohydrates; 274
mg sodium; 27mg cholesterol
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END OF FILE - Part 1 (of 4)
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