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Posts Tagged ‘chocolate’

Chocolate Malted Cookies

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Fudgy Brownies with Peanut Butter Pudding Frosting

Fudgy Brownies with Peanut Butter Pudding Frosting

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
1-1/2 cups confectioners’ sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Directions
Prepare and bake brownies according to package directions. Cool on a wire rack.

Meanwhile, in a small bowl, beat the confectioners’ sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.

Recipe found here: Fudgy Brownies with Peanut Butter Pudding Frosting

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Upside-Down German Chocolate Cake

Upside-Down German Chocolate Cake

Ingredients
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk

CAKE:
1/3 cup butter, softened
1 cup sugar
4 ounces German sweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped topping, optional

Directions
In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired. Yield: 9 servings.

Recipe found here: Upside-Down German Chocolate Cake

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Caramel Brownies

Caramel Brownies

Ingredients
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 eggs
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
14 ounces caramels
1 can (14 ounces) sweetened condensed milk

Directions
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.

Recipe found here: Caramel Brownies

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Devil's Food Cake with Milk Chocolate Frosting

Devil’s Food Cake with Milk Chocolate Frosting

Ingredients

FOR THE CAKE
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract

FOR THE FROSTING
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Directions
STEP 1 Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.

STEP 2 In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

STEP 3 In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.

STEP 4 Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).

STEP 5 Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.

STEP 6 Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.

STEP 7 In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.

STEP 8 Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.

STEP 9 Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.

STEP 10 Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.

STEP 11 For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.

STEP 12 Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

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Nutty Chocolate Fudge

Nutty Chocolate Fudge

Ingredients
1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Directions
Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.

In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Recipe found here: Nutty Chocolate Fudge

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No-Bake Chocolate Custard

No-Bake Chocolate Custard

Ingredients
1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon

Directions
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

MAKE AHEAD The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

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Double Chocolate Pudding Parfait

Double Chocolate Pudding Parfait

Ingredients
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish
2 cups whole milk
4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped
1 tablespoon unsalted butter
1 cup chilled heavy cream
1/4 teaspoon pure vanilla extract

Directions
Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes.

Meanwhile, beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.

cooks’ note:
Parfaits can be made 1 hour ahead and chilled, covered.

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White Chocolate Mousse

White Chocolate Mousse

Ingredients
1 cup heavy whipping cream
2 tablespoons sugar
1 package (3 ounces) cream cheese, softened
3 ounces white baking chocolate, melted and cooled
2 cups blueberries, raspberries or strawberries
Additional berries, optional

Directions
In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth.

Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours. Yield: 4-6 servings.

Recipe found here: White Chocolate Mousse

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Chocolate Souffle

Chocolate Souffle

Ingredients
2 ounces unsweetened chocolate
1/4 cup butter, cubed
5 tablespoons all-purpose flour
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon salt
1 cup milk
3 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon almond extract

SAUCE:
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Baking cocoa or ground cinnamon, optional

Directions
In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly. Add extracts. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.

Grease the bottom of 1-1/2-qt. baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325° for 1 hour or until a knife inserted near the center comes out clean.

For topping, beat the cream in a chilled small bowl until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired. Yield: 6 servings.

Recipe found here: Chocolate Souffle

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