chocolate

Chocolate Cookie Basket

2009-08-16T18:53:00.000-07:00

Mrs. Beasley's Just Chocolate, 39 Pieces
Mrs. Beasley's gold standard for chocolate lovers! This elegant gold beaded keepsake basket contains a sampling of our indulgent fresh baked chocolate favorites.

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Spiced Chocolate Sauce

2009-08-14T13:37:00.000-07:00

Spiced Savory Chocolate Sauce
I found this product rather interesting. A chocolate sauce that is sweet and spicy. You can use this on stir fry chicken. Sounds very interesting, but then again, anything with chocolate is interesting to a chocoholic like myself.

Earthy and rich, this complex combination spices will make your mouth water for more of these South American flavors. A recipe for a quick, succulently satisfying meal - simply stir fry chicken, onions, peppers (sweet and spicy), add sauce and serve in a soft tortilla topped with a dollop of sour cream.

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Caramel Canapes

2009-08-14T13:22:00.000-07:00

Caramel Canapés
If you are a fan of caramel you are going to love these caramel buttons from Hotel Chocolat. Milk chocolate bases topped with a mellow caramel button and florentine square.3.53 oz

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Chocolate Paradise Gift Basket

2009-06-30T16:55:00.000-07:00

A divine assortment of chocolate! This elegant wire basket is filled with a paradise of delicious chocolate delights including 24 rich gourmet cookies made with Guittard Chocolate. The cookies are made with only the finest ingredients and baked at higher than usual temperatures to create a crunchy cookie with a moist center. Mackenzie's Chocolates, famous for intricate shaped chocolates, provides the rest of the sweet confections: a 16-piece box of chocolate covered toffee, a 32-piece box of floral-shaped chocolates, a 4-piece box of filled truffles, and a unique heart-shaped chocolate box which opens to reveal 3 more perfect truffles. The wire basket, which holds this heavenly collection of 80 chocolate delights, makes a great keepsake basket. Gift is 16'' x 16'' x 4.5'' and weighs 11 lbs.

Chocolate Paradise - Details

Mothers Day Gift Baskets

2008-05-01T16:39:00.000-07:00

Mothers day will be on May 11th, and at IndulgeInChocolate.com we have some great gifts for your mom. Our most popular gift for Mothers Day is a gift basket. These baskets are a sweet way to say "Happy Mother's Day".

We also have a variety of other great gifts such as a heart shaped cheesecake with the words "Happy Mothers Day" on it. Sending a gift is easy and convenient, we take care of everything for you. You can even include a gift message to be included with your package.

Vist IndulgeInChocolate.com today and check out our Mothers Day gifts page. We are confident you will find the perfect gift for your mom.

Easter Chocolate

2008-03-19T20:03:00.000-07:00

There is still time to order your Easter Chocolate at IndulgeInChocolate.com. While you will not be able to use ground shipping you can order on Thursday and get your chocolates in time for Easter. Thursday will probably be the last day to order to get your chocolate by Easter.

We have a few chocolate figures such as ducks, chickens and bunnies still available.

Halloween Chocolate Gifts

2007-10-15T17:30:00.000-07:00

Now that the weather has cooled off, its time to start thinking about chocolate again. We can now start shipping without the expense of Next Day shipping. We have some great Halloween chocolates this season. Cook decorated cookies, apples and other treats that will make your Halloween party complete.

Check out the complete line of Halloween treats from IndulgeInChocolate.

Expensive Luxury Chocolates

2007-08-27T20:08:00.000-07:00

Summer is almost over and it is now time to start thinking about chocolate! At IndulgeInChocolate.com we added a new vendor of luxury Belgian chocolates. These chocolates are made and shipped directly from Belgium to your door.

These are shipped overnight from Belgium. Because it does take a couple of days to clear customs, your order will take approx. 3-4 days from date of order to delivery. These luxury chocolates are the freshest chocolates you can get.

Order some for that special person on your list today at http://www.indulgeinchocolate.com/

Triple Chocolate Fudge Recipe

2006-08-23T21:38:00.000-07:00

Triple Chocolate Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk 32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans

Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.

Peppermint Patty Recipe

2006-08-19T22:15:00.000-07:00

Perfect Peppermint Patties

1 lb. confectioners' sugar
3 T butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening

Makes about 5 dozen In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes.

Flatten with a glass to 1/4". Chill for 30 minutes.

In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

Strawberry Truffle Recipe

2006-08-17T16:25:00.000-07:00

Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.

Grand Mariner Truffles

2006-08-16T18:58:00.000-07:00

Chocolate Recipes for Chocolate Lovers
Grand Marnier Truffles

4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.

Heat butter in a small saucepan until very hot and bubbly (be careful
not to let it burn). Remove from heat and add the chocolate. Stir
constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extract and liquor and continue to beat until thick (see
photo). With mixer on slow to medium speed, gradually beat in the
melted chocolate mixture. Beat until smooth and well mixed. Cover
with plastic wrap and refrigerate for at least thirty minutes or until
firm.

Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll the
truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.

German Chocolate Chip Bread

2006-08-01T19:40:00.000-07:00

Chocolate Recipes for Chocolate Lovers

German Chocolate Chip Bread

2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)

Instructions:
Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
pick.
May be frozen, heated in microwave, and keeps well in refrigerator
for several days.

White Chocolate Truffles Recipe

2006-07-30T18:42:00.000-07:00

Chocolate Recipes for Chocolate Lovers

White Chocolate Truffles
INGREDIENTS

12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquor
1 ts Grated orange zest
1 1/4 c Confectioner's sugar

Instructions:

Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquor and zest until
blended. Pour into pie pan.

Refrigerate until mixture is fudgy, but soft,
about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4
inch balls. To shape, roll mixture in your palms.,Place balls on waxed
paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit
four or candy cases.

Truffles can be refrigerated 2-3 days or frozen
several weeks. Makes about 35 truffles.

Dark Chocolate Truffle Recipe

2006-07-24T20:23:00.000-07:00

Chocolate Recipes for Chocolate Lovers

Dark Chocolate Truffles
8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted

Instructions:
Place 8 ounces semisweet chocolate and the unsweetened chocolate in
a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over
medium heat. Bring to a boil. Pour the boiling cream over the
chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you
have ganache).

Refrigerate the ganache for 1 hour until firm but not
hard. Line a baking sheet with parchment paper. Using a tablespoon of
ganache for each truffle (approximately 3/4 ounce), portion 24 truffles,
evenly space onto the parchment lined baking sheet. Refrigerate the
ganache portions for 15 minutes (so the ganache will be firm enough
to roll into truffles).

When the ganache is firm enough to handle,
remove from the refrigerator and individually roll each portion of
ganache in your palms, in a gentle circular motion, using just enough
pressure to form smooth rounds. Roll 16 of the rounds in 2
tablespoons cocoa and separately roll 8 in the confectioners sugar until
completely covered.

Store the truffles in a tightly sealed plastic
container, in the refrigerator. Remove about 1 hour before serving.

Chocolate Recipes

2006-07-23T19:10:00.000-07:00

Chocolate Recipes for Chocolate Lovers

Ultimate Raspberry Chocolate Sauce
12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup

Instructions:

Puree the raspberries in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill.
Set aside.

In a medium-size heavy saucepan, whisk together the cocoa
and heavy cream. Add the butter, sugar, corn syrup and raspberries
and stir until well blended.

Place the pan over medium heat and slowly
bring the mixture to a boil, stirring often. Once it reaches a boil, let it
continue to boil slowly for 8 minutes without stirring. Remove the pan
from the heat and pour the sauce into a container. Let it cool for 15
minutes if serving hot, or cover and refrigerate until needed.

It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2
Cups.

Caramel Apples with Chocolate Recipe

2006-07-17T16:32:00.000-07:00

This recipe is from Chocolate Recipes for Chocolate Lovers

Caramel Apples w/ Chocolate
Makes 8 apples
Ingredients:
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

Instructions:
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.

Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool.

Heat chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners.

Tags: apples chocolate recipe

Mini Chocolate Chip Cheesecake Ball

2006-07-15T21:37:00.000-07:00

Chocolate Recipes for Chocolate Lovers

Mini Chocolate Chip Cheesecake Ball
INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until
smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.

Tags: cheesecake chocolate recipe

Fudge Brownie Sundae Recipe

2006-07-13T18:00:00.000-07:00

Another irresistable chocolate lovers recipe

Fudge Brownie Sundae

INGREDIENTS
1 c Flour
3/4 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Milk; skim suggested
1/4 c Applesauce
1 ts Vanilla extract
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Water; hot

DIRECTIONS:
Preheat oven to 350. Spray an 8" square pan with cooking spray. In a
large mixing bowl, combine flour, sugar, cocoa, baking powder and
salt. Add milk, applesauce and vanilla to dry ingredients and stir to
blend. Spoon batter into pan.

In a medium size bowl, combine brown sugar, cocoa and hot water.
Stir to blend. Pour over batter in prepared pan.
Bake for 40 minutes. Remove cake from oven and cool in pan.

Serve with school of lowfat frozen yogurt and spoon the chocolate
sauce that has formed on the bottom of the pan over the brownies as
a topping.

Order the complete chocolate lovers recipes at www.indulgeinchocolate.com

Hazelnut Chunk Brownies Recipe

2006-06-22T08:31:00.000-07:00

Hazelnut Chunk Brownies

INGREDIENTS
1/2 c Hazelnuts
1 c Unsalted butter
2 c Sugar
4 Eggs; beaten to blend
1/2 c Cocoa powder; unsweetened
1 tb Vanilla
1/3 c All purpose flour
1/2 ts Salt
7 oz Semisweet chocolate; coarsely chopped

DIRECTIONS
Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely
chop; set aside. Lightly butter 9x13" baking pan. Melt 1 cup butter in
heavy large saucepan over low heat. Remove from heat and whisk in
sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped
chocolate and nuts. Spread batter in prepared pan. Bake until tester
inserted in center comes out barely moist but not wet, 25 to 30
minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap
tightly.) Cut into 1 1/2-inch squares.

Chocolate Lovers Recipes at IndulgeInChocolate.com

Light Brownies Recipe

2006-06-21T21:41:00.000-07:00

Light Brownies

INGREDIENTS

1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb -Hot
water
1 c Brown sugar
1 ea Egg
1 ts Vanilla
1 c Flour
1/2 ts Baking powder
1/8 ts Baking soda
4 oz Semi-sweet chocolate chips
1/2 ts Salt
1/2 c Chopped nuts, optional

DIRECTIONS

Melt butter (or shortening with water) in sauce pan over medium heat.
Remove from heat, add to brown sugar and mix well. Allow mixture to
cool. Stir in egg and vanilla. Add remaining dry ingredients and mix
well. Pour mixture into greased baking pan (8x8 or 11x7).
Bake at 350 deg. F for 20 to 25 minutes.

Tags: brownie chocolate recipe

Low Fat Rocky Road Brownie Recipe

2006-06-19T20:44:00.000-07:00

Chocolate Recipes for Chocolate Lovers

Low Fat Rocky Road Brownies

INGREDIENTS

4 Egg whites; whipped
1 c Sugar
1 tb Vanilla
1/2 c Cocoa powder; sifted
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/2 c Flour
1 c Marshmallow creme

DIRECTIONS

Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and
flour. In a mixing bowl, combine baking soda, baking powder, cocoa
powder, salt, and flour. In another mixing bowl, combine egg whites,
sugar, vanilla, and marshmallow creme. Mix dry ingredients with wet
ingredients just until moistened. Pour mixture into prepared pan. Bake
for 18 minutes.

Tags: brownie chocolate recipe

Chocolate Chip Cookie Recipe

2006-06-17T21:53:00.000-07:00

Chocolate Chip Cookies

1 c Margarine -- melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts -- optional

Melt margarine in a glass bowl in microwave. Add rest of ingredients. Stir well. Let harden up. (Set out for about an hour. )
Bake on air-bake pan at 350 for 10-12 minutes.

If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it. Bake with same directions.

More Chocolate Recipes at IndulgeInChocolate.com

Tags: chocolate chocolate chip cookie

White Chocolate Mousse Cheesecake Recipe

2006-06-03T10:16:00.000-07:00

White Chocolate Mousse Cheesecake With Sun Dried Cherries

9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter

Melt chocolate. Dissolve gelatin with 1 ounce of water.
Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sun dried cherries.

To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.

Makes 10 servings.

More chocolate recipes at IndulgeInChocolate.com

White Chocolate Mousse

2006-06-03T10:12:00.000-07:00

White Chocolate Mousse

1 pk Baker's Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided

Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally.

Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT!

Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.

Refrigerate 2 hours or until ready to serve. Garnish as desired.

More Chocolate Recipes at IndulgeInChocolate.com