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Posts Tagged ‘chocolate’

Chocolate Lovers Eclairs

Chocolate Lovers Eclairs

Ingredients
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

CHOCOLATE ICING:
2 ounces semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
2 to 3 tablespoons hot water

Directions
In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.

Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

Recipe found here: Chocolate Lovers Eclairs

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Rocky Road Brownies

Rocky Road Brownies

Ingredients
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts

Directions
In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes.
In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with the marshmallows, chocolate chips and walnuts; bake 4 minutes longer. Cool on a wire rack. Yield: 2 dozen.

Recipe found here: Rocky Road Brownies

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Chocolate Nut Fudge

Chocolate Nut Fudge

Ingredients
1 tablespoon plus 1 cup butter divided
4 cups sugar
1 cup milk
32 large marshmallows
2 cups milk chocolate chips
2 cups (12 ounces each) semisweet chocolate chips
2 ounces unsweetened chocolate, melted
1 to 1-1/2 cups coarsely chopped nuts
1-1/2 teaspoons vanilla extract

Directions
Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly.

Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla.

Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 pounds.

Recipe found here: Chocolate Nut Fudge

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Speedy Brownies

Speedy Brownies

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

Directions
In a large bowl, beat the first seven ingredients. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.

Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.

Recipe found here: Speedy Brownies Recipe

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Chocolate-Caramel Mousse Parfaits

Chocolate-Caramel Mousse Parfaits

Ingredients
4 cups heavy whipping cream, divided
5 ounces semisweet chocolate, chopped
1/3 cup caramel ice cream topping

Directions

For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form.

For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form.

Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving. Yield: 6 servings.

Recipe found here: Chocolate-Caramel Mousse Parfaits

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Rich Chocolate Mousse

Rich Chocolate Mousse

Ingredients
8 ounces semisweet chocolate
3 tablespoons confectioners’ sugar
3 tablespoons hot strong coffee
3 egg yolks
1 carton (8 ounces) frozen whipped topping, thawed, divided

Directions
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes.

Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping. Yield: 4 servings.

Recipe found here: Rich Chocolate Mousse

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Chocolate Chiffon Cake

Chocolate Chiffon Cake

Ingredients
7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

ICING:
1/3 cup butter
2 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Directions
Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired. Yield: 16-20 servings.

Recipe found here: Chocolate Chiffon Cake

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