CHOCOLATE RECIPES VOLUME 1

Ingredients

1 1/2 C wafer crumbs
1/3 C margarine, melted
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs, separated
6 oz. semi-sweet chocolate, melted
1 C heavy cream, whipped

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325F, 10 minutes. Combined softened cream cheese, 1/4 cup sugar and vanilla, mixing until well blended. Blend in beaten egg yolks and chocolate. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites, whipped cream into cream cheese mixture. Pour over crust; freeze. Garnish with shaved chocolate or additional whipped cream, if desired.

Ingredients

Cake

1 (4 oz) pkg Baker's German Sweet Chocolate
1/2 C water -- boiling
1 C butter or margarine
2 C sugar
4 large eggs, separated
1 tsp vanilla extract
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 C buttermilk

Coconut-Pecan Frosting

1 C evaporated milk
1 C sugar
3 egg yolks, slightly beaten
1/2 C butter or margarine
1 tsp vanilla
1 1/3 C Flake Coconut
1 C pecans, chopped

CAKE: Preheat oven to 350F. Grease and flour (3) 9" layer pans. Melt chocolate in boiling water; cool. Cream butter and sugar in a large bowl. Beat in egg yolks; stir in vanilla and chocolate. Set aside. Mix flour, baking soda and salt in a medium bowl. Beat flour mixture, alternately with buttermilk, into the creamed sugar mixture. In another bowl, beat eggs whites with electric mixer until stiff peaks form; fold egg whites into cake batter. Pour batter into pans and bake for 30 minutes, or until cake springs back when lightly pressed in center. Cool 15 minutes, then remove from pans and cool completely on wire rack.

FROSTING: Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread. Spread frosting between layers and over the top of the cake. Makes 2-1/2 cups of frosting.

Ingredients

2 oz bitter chocolate
2 C sugar
1 C milk
1 tsp white corn syrup
1/4 tsp salt
2 Tbsp butter
1 tsp vanilla

Combine chocolate, sugar, milk, corn syrup, salt, and butter in a 3-quart saucepan, stir until thoroughly blended; then place over direct heat. Cook, stirring constantly, until the mixture comes to a boil; then cook without stirring until it reaches the soft-ball stage (238F). Remove from heat and let cool, without stirring, until 110F. Add vanilla and beat until the candy loses its sheen. Pour into a greased 8x8-inch pan and cool completely.

Ingredients

2 Tbsp of butter
2/3 C undiluted evaporated milk
1 2/3 C sugar
1/2 tsp salt
2 C mini-marshmallows
1 1/2 C chocolate chips
1 tsp vanilla
1/2 C chopped nuts

Combine butter, evap. milk, sugar and salt into a saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4-5 min., stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla, and nuts. Stir until marshmallows melt and blend. Pour into 8-inch square buttered pan and cool.

Ingredients

2.5 C dark brown sugar
3 oz bitter chocolate, grated
1 C sour cream
1 pinch salt
1/4 tsp vanilla

Combine sugar, chocolate, and sour cream in a saucepan and cook over moderately high heat, stirring, until the sugar is completely dissolved. Lower heat, cover and cook 2 minutes without stirring; uncover and cook without stirring until the mixture reaches 238F on your candy thermometer, the soft-ball stage. Remove from heat and cool. When the fudge reaches 110F, start beating and continue until it starts to thicken. Add salt and vanilla. Beat until it begins to lose its sheen, pour into buttered 8x8-inch pan. Cool and cut into squares as desired. Makes 3 to 4 dozen pieces.

Ingredients

1 crumb crust in 9-inch springform pan (1.5 cup graham crackers, 1/4 cup
melted butter, 2 oz melted bitter (unsweetened)chocolate, 3 Tblsp sugar)
12 oz semisweet chocolate
1/2 C strong black coffee
1 tsp vanilla
3 8-oz packages cream cheese
4 eggs, separated
1 C sugar

Melt chocolate with coffee in double boiler; blend thoroughly. Stir in vanilla. Add cream cheese, bit by bit, and stir until melted and smooth. Beat egg yolks with *half* of sugar until thick and lemon colored. Combine with chocolate mixture and blend. Beat egg whites until they form soft peaks and then gradually beat in the other half of the sugar. When stiff, fold them gently into the rest of the batter. Pour into chilled crust in springform pan. Bake at 350F for 1 hour. Turn oven off and let cake cool in oven with the oven door open.

Ingredients

9 oz. very high quality milk chocolate.
4-5 tsp powdered instant coffee (not freeze dried),dissolved in 1/4 C plus 1 Tblsp water
1 1/2 C heavy cream

Place chocolate and coffee in a medium-size heatproof bowl. Bring 1 inch of water to simmer in a wide skillet. Turn off the heat and wait 30 seconds. Set bowl of chocolate in pan of water. Stir chocolate mixture until melted and smooth. Or, melt in a microwave on LOW (30%) for about 2.5 minutes. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85 F. Whip cream until soft peaks form---not too stiff. Fold carefully into choc. mixture. The mousse should seem very soft. Scrape immediately into mold, glasses, or onto dessert that it will enhance. The mousse sets quickly and should not be manipulated too much. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredients

1 pkg Devils Food cake mix (NOT pudding-in-the-mix)
1.5 sticks butter, melted
1/3 C evaporated milk
1 bag (approx 50) Kraft caramels
1/3 C evaporated milk
1 bag semi-sweet chocolate chips
1 C chopped pecans

Preheat oven to 350F. Line a 9x13 pan with aluminum foil. Grease and flour foil. Combine cake mix, melted butter, and 1/3 cup evaporated milk. Spread half the mixture in pan, bake at 350F. 8 minutes. Combine chopped nuts with remaining cake mix. In the meantime, melt caramels with 1/3 cup evap milk over low heat. Remove "cake" from oven. Sprinkle chocolate chips over cake base, then pour melted caramel evenly over chips. Sprinkle remaining cake mix (with pecans) over top. Return to oven. Bake 18 minutes. Cool completely (I refrigerate) before cutting. Store in fridge.

Ingredients

2 to 3 Tblsp milk
Rich Chocolate Cake (recipe follows)
Satiny Chocolate Frosting (recipe follows)
2 (1.75 oz.) bottles chocolate sprinkles

Prepare Chocolate Truffles. Combine milk and reserved three-fourths of truffle mixture; beat at high speed of an electric mixer until mixture is spreading consistency. Spread between layers of Rich Chocolate Cake. Spoon about 1 cup Satiny Chocolate Frosting into a decorating bag fitted with large tip No. 2110. Spread remaining frosting on top and sides of cake, spreading it smoothly with a long metal spatula. Pat chocolate sprinkles on sides of cake. Pipe 12 (1 inch) rosettes of frosting around top edge of cake. Place a truffle on each rosette. Chill until serving time.

Ingredients

1 (12 oz) pkg semisweet chocolate morsels
4 egg yolks
1/4 C plus 2 Tblsp butter or margarine, cut into cubes
1/4 C plus 2 Tblsp sifted powdered sugar
2 Tblsp chocolate sprinkles

Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove container of chocolate from over boiling water. Beat egg yolks until thick and lemon colored. Gradually stir in about one-fourth of hot chocolate into yolks; add to remaining hot mixture, stirring constantly. Add butter and powdered sugar; beat at medium speed of an electric mixer until butter melts and mixture is smooth. Place about 1/4 of mixture in a bowl; cover with a paper towel, and let stand in a cool, dry place 1 hour (do not refrigerate). Set aside remaining 3/4 of truffle mixture to spread between layers of cake. After 1/4 of truffle mixture has set for 1 hour, shape into 12 equal balls; roll balls lightly in chocolate sprinkles. Let stand 1 hour, uncovered.

Ingredients

1 C cocoa
2 C boiling water
1 C butter or margarine, softened
2 1/2 C sugar
4 eggs
1 1/2 tsp vanilla extract
2 3/4 C all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Combine cocoa and boiling water, stirring until smooth. Set aside to cool. Cream butter, sugar, eggs, and vanilla at high speed of an electric mixer until light and fluffy, about 5 minutes. Combine flour, soda, baking powder, and salt. Add to creamed mixture alternately with cocoa mixture; beat at low speed of an electric mixer, beginning and ending with flour mixture. Pour batter into 3 greased and floured 9-inch cakepans. Bake at 350F for 25-30 minutes. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Ingredients

1 (6 oz) pkg semisweet chocolate morsels
1/2 C milk
1 C butter or margarine
2 1/2 C sifted powdered sugar

Combine first three ingredients in a saucepan; cook over medium heat, stirring constantly until melted and smooth. Remove from heat; blend in powdered sugar. Set saucepan in a bowl of ice water; beat at medium speed of an electric mixer until frosting holds its shape.

Ingredients

1-2 Tblsp milk
1 Tblsp sugar
1/2 Tblsp Cocoa Powder
1/2 tsp vanilla Extract
milk to make 1 C

In a 4C glass measuring cup pour in a small amount (1-2 Tbsp) of milk, add the sugar, cocoa powder and vanilla extract and mix into a paste. Then add enough milk to make 1 cup. Cover with plastic wrap microwave for 2:30. Carefully remove plastic wrap, stir, pour into a cup and enjoy!

Ingredients

1 3/4 C sifted flour
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C butter
1 C sugar
2 eggs, separated
6 squares unsweetened baking chocolate, melted
1 1/4 C milk
1 tsp vanilla

Resift flour with baking powder, soda and salt. Cream together butter and sugar until light and fluffy. Add egg yolks and chocolate, then flour and milk alternately; beat after each addition. Add vanilla. Beat egg whites till soft peaks form, then fold into batter. Bake in two round pans at 350F for thirty minutes.

Ingredients

2 C heavy cream
1/4 pound butter
2 pounds bittersweet chocolate
cocoa powder to dust

Finely chop the chocolate into a bowl. Bring the heavy cream and butter to a boil. Add to chocolate and mix/wisk together until smooth. Let mixture cool to room temperature, cover with foil and place in refrigerator overnight. About 1 hour before you wish to form the truffles remove the mixture from the refrigerator.

To form truffles, take a small spoon (or a small ice cream style scoop) and form a small lump of chocolate (about the size of a large gum ball). Roll the lump between your hands to form a small ball (not too round). If you roll it too much, it will melt more in your hand and become difficult to work with. Place the ball in a dish that has some cocoa powder in it. Roll the dish around until the ball is coated. Makes about 10 dozen truffles.

Options: you can add toasted ground nuts, praline paste, grated orange zest, or coconut to the chocolate mixture before you place it into the refrigerator. Also, you can coat the truffles with sugar, cinnamon, fine grated chocolate, or even melted chocolate.

Ingredients

1 lb M&M's
1 lb Chocolate Frosting
2 boxes brownie mix (store brand--not extra fudgy)
eggs, oil, water as needed for mix

Make mix according to manufacturer's directions. Pour in to 9x13 brownie pan. Stir in 3/4 bag M&M's evenly so they just begin to sink. Bake according to mix directions. When done remove from oven and pour 1 lb melted frosting over still-warm brownies. Directions for melting frosting are on or inside label. Sprinkle remaining M&M's on top. Let cool, cover, refrigerate overnight. Cut with a serrated knife as the frosting crystalizes.

last updated 11/21/99