Ingredients
1 jar smooth peanut butter (1-lb,2-oz size)
1 lb box of confectioner's sugar
3 C Rice Krispies
1 stick butter, melted
2 C semi-sweet chocolate chips
1/2 stick (4 oz) paraffin wax
Mix together first 4 ingredients. Roll into balls and place on waxpaper covered trays; refrigerate 1 hour. Melt chocolate and paraffin in top of double-boiler. Dip peanut butter balls in chocolate with a small spoon or fork. Place back on tray; cool and serve.
Ingredients
2 C sugar
1/2 C cocoa powder
1/4 lb butter
3 Tblsp peanut butter
1 tsp vanilla extract
3 C oatmeal
In a saucepan combine sugar and cocoa. Add butter. Heat until boiling, stirring all the while. Boil evenly for 2 minutes. Add the peanut butter and vanilla. Stir until melted. Remove from heat. Add oatmeal and stir in quickly. Drop by spoonfuls onto pan lined with wax paper or foil. Set until cool. Store cookies in refrigerator.
Ingredients
COCOA MERINGUE
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 1/4 C sugar
2 Tblsp sifted cocoa
1 Tblsp cornstarch
CHOCOLATE MOUSSE
6 oz semisweet chocolate
1 1/2 C heavy cream
3 egg whites
2 Tblsp granulated sugar
CHOCOLATE BROWNIE
1 tsp unsalted butter
1 tsp all purpose flour
Brownie recipe, uncooked (recipe follows)
CHOCOLATE GANACHE
1 1/2 C heavy cream
3 Tblsp unsalted butter
22 oz semisweet chocolate
MOCHA MOUSSE
14 oz semisweet chocolate
4 oz unsweetened chocolate
1/2 C water
4 Tblsp instant coffee
2 Tblsp cocoa
5 egg whites
2 Tblsp sugar
3/4 C heavy cream
MOCHA RUM SAUCE recipe follows
Preheat oven to 225 F. Trace 9" circle on parchment paper, turn over so that pencil line faces downwards, and place on baking sheet. Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk until soft peaks form, add one cup sugar while continuing to whisk, and continue until stiff. Fold in the remaining dry ingredients, and use to fill a pastry bag. Pipe in a spiral to fill the circle. Place in preheated oven, bake 15 minutes. Lower temperature to 200F and bake for 2 hours 45 minutes. Remove from oven and allow to cool for 45 minutes before handling. Raise oven temp to 325F.
While meringue is baking, prepare chocolate mousse. Melt chocolate in double boiler. Remove from heat and stir until smooth - keep at room temperature until needed. Beat the cream until peaks form. Beat the egg whites until soft peaks form, then whisk in the sugar until stiff peaks form. Add a quarter of the cream to the chocolate and whisk, then add to the egg whites. Fold in remaining cream. Refrigerate mousse until needed.
Prepare brownie layer: Grease 9"x1.5" round tin with the butter, and flour with the 1tsp flour - shake out excess. Pour brownie mix in, place in preheated oven and bake until toothpick comes out clean - about 30 minutes. Remove from oven and allow to rest in pan for 5 minutes, then turn out and refrigerate for 15-20 minutes. Cut in half horizontally. Keep at room temperature until needed. Prepare ganache: Bring cream and water to a boil in a 2.5 quart saucepan. Place chocolate in a bowl, pour over boiling cream and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.
Prepare mocha mousse: Melt the chocolates, water, coffee and cocoa in a double boiler, keep at room temperature. Whisk egg whites until soft peaks form, then add sugar and whisk until stiff. Whip cream until stiff. Fold 1/4 of egg whites into chocolate mix, fold in whipped cream and then remaining egg whites. Keep at room temperature.
To assemble, place a closed 9"x3" springform tin on a baking sheet. Put in top half of chocolate brownie, top side up. Ladle 1.5 cups ganache over the brownie. Trim the meringue with a serrated knife so that it fits snugly and place, top side up, over the ganache, pressing down gently to eliminate air pockets. Spoon mocha mousse on top of meringue, then top with the remaining brownie half, bottom side up. Chill cake in the freezer for 30 minutes or in refrigerator for one hour.
Remove from freezer and release from cake tin. Pour remaining ganache over cake and spread over sides. Refrigerate for 10-15 minutes to set the ganache.
Fill a pastry bag fitted with a large star tip with the chocolate mousse and pipe a circle of stars around the outside of the top of the cake, then pipe out stars inside this circle to fill the top of the cake. Refrigerate for at least 4 and preferably 12 hours before cutting and serving on plates flooded with mocha rum sauce.
SIMPLY THE BEST CHOCOLATE BROWNIES
4 Tblsp unsalted butter
1/4 C all purpose flour
2 Tblsp cocoa
1 tsp baking powder
1/2 tsp salt
3 oz unsweetened chocolate
2 oz semisweet chocolate
3 eggs
1 C sugar
1 tsp vanilla
1/4 C sour cream
Sift flour, cocoa, baking powder and salt. Set aside. Melt butter and chocolates in double boiler, stir until smooth. Whisk eggs, sugar and vanilla until thickened, mix in chocolate mixture, then fold in sifted flour etc, then fold in sour cream. Use in death by chocolate recipe above
MOCHA RUM SAUCE
6 oz unsalted butter
1 1/3 C sugar
1 1/3 C heavy cream
8 Tblsp cocoa, sifted
3 Tblsp dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp vanilla
Heat butter in 2.5 quart saucepan. When melted, add sugar, cream, cocoa, salt and 2 Tblsp of the rum. Whisk to combine, bring to a boil and simmer for 5 minutes, stirring occasionally. Remove from the heat, and add remaining ingredients and stir until smooth. Allow to cool to room temperature before serving.
Ingredients
24 ice cream wafers
185 g (6 oz.) dark chocolate
15 g (1/2 oz.) butter
3/4 C canned sweetened condensed milk
15 g (1/2 oz.) butter
1 1/2 Tblsp golden syrup
3 tsp peanut butter
Line a 28 cm x 18 cm (11" x 7") lamington tin with aluminum foil. Cover base of tin with 12 ice cream wafers. Trim wafers where necessary to fit base perfectly. Remove wafers from tin and cut remaining 12 wafers to correspond. Combine chocolate and butter in top of double saucepan, melt chocolate over simmering water, spread base of tin with half of chocolate. Arrange wafers over chocolate and refrigerate while preparing filling.
Combine sweetened condensed milk, butter and golden syrup in saucepan, stir constantly over medium heat until mixture begins to stick and bubble on the base of the pan, continue stirring another 3 minutes; stir in peanut butter. Spread caramel mixture evenly over wafers, arrange rest of wafers on top. Spread wafers with remaining chocolate. Refrigerate 30 minutes or until chocolate is set. Stand at room temperature 20 minutes before cutting. Cut into squares and then into triangles with a sharp knife.
Ingredients
seltzer 2/3 glass
milk 1/3 glass
chocolate syrup 2-3 Tblsp
Ingredients
l/2 C sugar
1/2 C unsweetened cocoa powder
3/4 C skim milk
1 env Knox unflavored gelatin
1/3 C water
2 tsp vanilla
3 egg whites, room temp
1/4 C sugar
Mix the 1/2 c sugar and cocoa powder in pan. Add milk; stir while bringing to a boil over medium heat. Sprinkle gelatin over the cold water; soften 5 min; add to cocoa mixture with vanilla; stir well; cool. Beat egg whites foamy on high speed; add the 1/4 c sugar 1 Tblsp at a time, beating to stiff peaks. Stir 1/4 of egg into cocoa mixture; gently fold in the rest. Spoon into stemmed glasses or whatever; chill two hour to set.
Ingredients
12 oz semi-sweet chocolate chips
2 C milk chocolate chips
1 14 oz can sweetened condensed milk
2 Tblsp cream or milk
2 tsp vanilla
1 C nuts
In saucepan over low heat melt semi-sweet chocolate, 2/3 cup sweetened, condensed milk, 1 Tblsp milk and 1 tsp of vanilla. When melted and smooth, remove from heat and stir in 1/2 cup of nuts. Spread in 9 x 9 foil lined pan (8x8 works too). Chill while melting the next ingredients. In saucepan melt milk chocolate chips, remaining sweetened condensed milk, 1 Tblsp milk and 1 tsp vanilla until smooth. Remove from heat and add remaining nuts. Spread over fudge in pan. Chill 2 hours until firm. Turn fudge onto cutting board. Peal off foil and cut into squares. Store loosely at room temperature.
Ingredients
6 C powdered milk
3 C powdered creamer
3 C powdered sugar
2 C cocoa
1/2 tsp salt ( must add.)
Add cinnamon, gran. coffee or any dry spice desired to mix. Use 1/4 cup per large mug. Add liquid flavorings to the mix when adding hot water.
Ingredients
1 part milk
1 part whipping cream
2 parts hershey's syrup
4 part club soda/seltzer/etc...
Mix all ingredients and drink!
Ingredients
200g/7oz plain chocolate or Toblerone
1 1/2 Tblsp (white) rum (optional)
1 oz butter
2 Tblsp Greek yogurt
1/4 pint whipping/double cream
fruit pieces or marshmallows to dip
Melt rum, chocolate and butter together in a pan on low heat. Remove from heat, and stir in yogurt and cream. Serve with fruit pieces/marshmallows.
Ingredients
1 C Salad oil
2 C Sugar
3 Eggs; beaten
2 oz Chocolate, baking; melted
2 C Zucchini; grated, peeled
1 tsp Vanilla
3 C Flour
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Baking powder
1 tsp Baking soda
1 C Nuts; chopped
1/2 C Chocolate chips
Cream oil and sugar together, then add the beaten eggs. Fold melted chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr.
Ingredients
250 g of butter
150 g of dark chocolate
2 C of coarse, granulated sugar
1 C of hot water
1 Tblsp of dry, instant coffee
1 C of plain flour
1 C of self-raising flour
1 C cocoa
2 eggs
5 drops of vanilla essence
Grease a 9 inch cake tin quite lavishly. Chop up the butter and chocolate and combine with the sugar, vanilla essence, water and coffee in a double saucepan or heatproof bowl. Stir over hot water until it has all melted. Cool the mixture until it's lukewarm. Transfer the mixture to a large bowl, stir in sifted flours and cocoa, and then finally, the eggs. Pour the mixture into the greased pan and bake in a moderately slow oven (I find 150:C best) for about 1 hour. Let the cake stand for 10 minutes before turning onto a tray.
Ingredients
(Version one: light enough to spoon, heavy enough to slice)
9 ounces white chocolate, very finely chopped ****
1 1/2 C heavy cream
Place chocolate and 1/4 cup plus 1 Tblsp of water in a medium-size heat-proof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in a wide skillet. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave (30%) for about 2 minutes. Stir until smooth and completely melted. (White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary.) Let cool away from heat until it's about 85F. A dab on your upper lip will feel slightly cold.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into a lined mold, mousse glasses, or onto the dessert. It sets really quick. Cover and refrigerate up to 2 days, or freeze for up to 2 months.
You can also substitute a liqueur for 3 Tblsp of water. Melt the chocolate with the liqueur and remaining 2 Tblsp of water.
(Version two: Not stiff enough to slice)
9 oz of white chocolate, very finely chopped ***
5 Tblsp water, or 2 Tblsp water and 2 Tblsp liqueur.
1 1/2 C heavy cream
3 egg whites, at room temp.
1/8 tsp cream or tartar.
Place chocolate and 1/4 cup plus 1 Tblsp of water in a medium-size heat-proof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in a wide skillet. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave (30%) for about 2 minutes. Stir until smooth and completely melted. (White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary.) Let cool away from heat until it's about 85F. A dab on your upper lip will feel slightly cold.
Whip the cream until soft peaks form--set aside. In a clean, dry mixing bowl, beat egg whites and cream of tartar until stiff but not dry. Fold one-fourth of beaten egg whites into cooled white chocolate. Scrape remaining egg whites and whipped cream on top of white chocolate mixture. Fold together until combined. Turn the mousse immediately into dessert glasses or cups. Cover and refrigerate for up to 1 day in advance.
***Use Nestle's, Tobler, Lindt, or another high-quality brand--do not useany "white chocolate" that is not made with cocoa butter***
Ingredients
2/3 C milk
1 egg
2 Tblsp butter or margarine
2 C bread or all purpose flour
1/4 C sugar
1/4 C cocoa powder, unsweetened
1/2 tsp salt
3/4 tsp active dry yeast
1/2 C snipped dried tart red cherries
1/4 C chopped pecans
Load in machine according to manufacturer's instructions. Setting is same as for regular egg breads. Fresh cherries will possibly reduce the shelf life of this bread.
Ingredients
1/2 C chopped white chocolate or chips
1 1/2 tsp active dry yeast
2 C bread flour
2 Tblsp powdered milk
1/4 C cocoa powder, unsweetened
1/4 C sugar
4 Tblsp unsalted butter
1/2 tsp salt
1 egg
3/4 C water
Freeze chopped white chocolate or chips. Add all ingredients except white chocolate according to your manufacturer's directions. Process on normal bread cycle. At beeper, add white chocolate.
Ingredients
2 C flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 C vegetable oil
2 C sugar
1 tsp vanilla
3 squares unsweetened baking chocolate, melted and cooled
2 C packed grated unpeeled zucchini
1 C chopped nuts
Sift flour with soda, baking powder and salt. Add eggs, oil, sugar, vanilla and melted chocolate. Mix well. Stir in zucchini and fold in nuts. Coat 2 loaf pans with vegetable cooking spray. Divide batter between pans. Bake at 350F for 55 minutes. Let stand a few minutes before removing from pans to cool.
Ingredients
3/4 C sugar
1/3 C margarine, softened
1 1/2 tsp vanilla
1 egg plus 1 egg white
1 1/3 C unbleached all-purpose flour
2 Tblsp each: wheat germ, unsweetened cocoa powder
1/2 tsp each: baking soda, cinnamon
1/4 tsp salt
1/8 tsp baking powder
1 1/2 C shredded zucchini
Heat oven to 350F. Spray a 9- by 5-inch loaf pan with non-stick vegetable coating. Cream together sugar and margarine in large bowl of electric mixer. Add vanilla, egg and egg white, and beat well. Combine dry ingredients in a separate bowl. Add to sugar mixture and mix well. Stir in zucchini and pour into the prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour. Cool in pan for 10 minutes. Turn out onto a wire rack to cool.
Ingredients
2 C unbleached all purpose flour
1 C whole wheat flour
1 1/4 tsp each: baking powder, baking soda
1 tsp salt
1/8 tsp cinnamon
4 large eggs
2 C sugar
1 1/4 C vegetable oil
3 ounces unsweetened chocolate, melted, cooled
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
1 C chopped pecans or walnuts
1/2 C raisins or chopped dates
3 C coarsely shredded zucchini
Place rack in center of oven and heat oven to 350F. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour. Sift dry ingredients together and set aside. Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini. Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners' sugar, if desired.
last updated 11/21/99