GRANDMA RECIPES CHOCOLATE

Churros And Hot Chocolate Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:06:00 +0000

Chocolate

Ingredients
* Churros *
Vegetable oil for deep frying
1 cup water
125 grams butter
1/4 tsp salt
1 cup plain flour
1/4 cup sugar
2 tsp ground cinnamon (optional)
* Hot Chocolate *
150 grams dark chocolate chopped
1 cup milk
pinch chilli powder (optional)

Directions
* Churros*
Heat oil (about 4cm deep) in a large saucepan over a high heat until it reaches 180°C.
In a medium size saucepan, combine water, butter and salt over a medium-high heat. When butter has melted and mixture is at a rolling boil; stir in flour. Mix vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
Spoon mixture into piping bag fitted with a large star shaped nozzle. Pipe 10cm strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
In a medium bowl, combine sugar and cinnamon together until well combined; roll churros in sugar until well coated.
* Hot chocolate *
Place the chocolate and milk in a small saucepan and heat, stirring, until the chocolate has melted.
Pour into cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite.

Chocolate Mice Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:05:00 +0000

So you want to make chocolate mice, hm?

Ingredients
Chocolate Chips , maraschino cherries (with stems!), almond slices, red candy melts (this is optional), milk chocolate, and white chocolate.

Directions
I think the best way of checking this out iss by going to this site.
http://www.blackwidowbakery.com/demo/chocmice/index.html
Not really my best effort for first entry but necessary I thought.

Chocolate Roulade Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:03:00 +0000

This is a fabulous recipe sure to WoW your guests. It comes from Chef Fran.

Ingredients
Souffle:
1 cup heavy cream
8 oz. bittersweet chocolate in small pieces
7 egg whites – room temperature
2 Tablespoons granulated white sugar
1 Tablespoon butter for parchment and pan
Crème Chantilly Filling:
2 cups heavy cream, chilled
3-6 Tablespoons powdered sugar
1 teaspoon pure Vanilla
2 Tablespoons Cognac

Directions
For Souffle
Set oven at 350 degrees F.
Line baking sheet (11”x17” or 13” x 18”) with buttered parchment paper… butter side DOWN in pan.
Procedure:
Heat cream to simmering; add chocolate pieces and lower heat. Stir briskly with whisk. Remove from heat as soon as ganache is completely smooth. Let cool a few minutes.
Whip egg whites and 2 Tablespoons granulated sugar until stiff peaks with glossy sheen.
Scoop ¼ of the egg whites into the warm ganache – stir briefly with whisk to blend. MOVE FAST. Pour ganache into whites and fold gently – work fast! Pour into the prepared pan. Bake 10 to 12 minutes. LET CAKE COOL IN PAN TO ROOM TEMP.
For Chantilly Cream
Procedure:
Whip the cream with sugar/vanilla and cognac. Remove a little over half to another bowl for filling.
To the remaining whipped cream, add about 1 Tablespoon or so of cocoa powder for outside of cake for chocolate “icing.”
Lift the cake out of the pan with the parchment on the bottom still intact. Place on a flat surface with long side facing you. Lightly dust the top of cake with cocoa powder, then spread the whipped cream (white portion) covering the surface.
At this point, you can add fresh sliced fruits, shaved chocolate, etc. if desired.
Lift up the edge of the cake with the parchment and fold away from you – peeling parchment paper off the cake as you roll.
Complete the roll by tucking loose parchment around and underneat so it is well wrapped.
Frost the outside of roulade with chocolate whipped cream. Garnish with chocolate dipped strawberries on top!
Refrigerate 3 to 4 hours.

Chocolate Rocks Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:39:00 +0000

A tasty crunch cake of naughtiness
Prep:10m Cook:10m Servings:6-8

Ingredients
1 Packet of Rice Crispies.
1/2 lb. of Milk or dark chocolate as desired.

Directions
Put the chocolate in a basin over a pan of boiling water and allow to dissolve till it looks like icing.
Turn the contents of the packet of Rice Crispies into a large bowl and add the chocolate
Mix well being careful not to crush the Crispies.
when thoroughly mixed, spoon into cake paper cases
Leave to set. You can chill in the base of the fridge if wished

Chocolate Trifle Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:39:00 +0000

This layered dessert is always a hit. Children love the way it looks and adults do too, but enjoy eating it even more!!
Prep:5m Cook:70m Servings:6

Ingredients
1 German Chocolate cake mix
1 container of cool whip
2 pkgs of 4 serving choclate pudding mix
4 cups cold milk
shaved chocolate for topping

Directions
Make cake mix as shown on box
Thaw the cool whip
add 4 cups of milk to the pudding mixes--set aside
After your cake cools off, cut into cubes.
Place cubes of cake in bottom of stemmed glassware/dessert glass
Spoon pudding on top of cake layer
Spoon cool whip on top of pudding layer
Continue with layering until glass full
Sprinkle with shaved chocolate and chill until ready to serve

Chocolate Cream Pie Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:38:00 +0000

This is an old fashioned cream pie recipe passed down through my grandmothers.
Prep:15m Cook:15m Servings:8

Ingredients
3 tablespoons unsweetened cocoa
1/3 cup flour
1 cup sugar
3 egg yolks
2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla
baked pie crust or purchased crumb crust, 9-inch

Directions
Mix cocoa and flour in a sauce pan and whisk in about half of cup of milk, just enough to make a smooth paste. Blend in the sugar and the beaten egg yolks and add remaining milk.
Cook over low until the mixture is thick; add butter and vanilla. Pour into baked pie crust. Top with whipped cream or whipped topping, or use the egg whites to make a meringue. Chill thoroughly.

Chocolate Angel Pie Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:36:00 +0000

A rich, smooth, sensuous chocolate dessert. It's not quick but it's worth the effort. It's not quick but it's worth the effort.
Prep:60m Cook:60m Servings:8

Ingredients
2 each egg white
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup pecans, chopped fine
4 ounces German Chocolate Square
3 tablespoons water
1 Teaspoon vanilla extract
1 cup whipping cream

Directions
MERINGUE SHELL
Beat egg whites with salt and cram of tartar until foamy. Add sugar 2 tablespoons at a time beating after each addition.
Continue beating until the mixture makes very stiff peaks.
Fold in vanilla and nuts. spoon into lightly greased pie pan. Bake in oven at 300 degrees for 50-55 minutes. Set aside to cool.
CHOCOLATE CREAM MIXTURE
Stir chocolate in water over low heat until melted. Cool until thickened. Add 1 teaspoon of vanilla.
Whip cream and fold into chocolate mixture. Pile into pie shell and chill in refrigerator for two hours.

Chocolate Frosting Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:35:00 +0000

a quick, easy chocolatey frosting
Prep:5m Cook:8m Servings:1

Ingredients
1 (14-oz) can Sweetened Condensed Milk
1 C. (6 oz) semi-sweet chocolate chips
dash salt
2 C. confectioners' sugar
1 tsp. vanilla

Directions
In heavy medium sized saucepan, combine milk, semi-sweet chocolate chips and dash salt.
Cook and stir over medium heat until chips melt; cook and stir 3 minutes more.
Remove from heat; cool 15 minutes.
With mixer, beat in confectioners'sugar and vanilla.
Mix until smooth then frost cake.

Chocolate Blueberries Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:35:00 +0000

My kids and I have always frozen Blueberries and Grapes.. So why not add some Chocolate to the mix. I personally would avoid Chocolate on Grapes though... unless they are Raisins :-)
Prep:15m Cook:120m Servings:1

Ingredients
Use large frozen blueberries and semi-sweet dipping chocolate. (Semi-sweet chocolate chips may be substituted but 1 to 2 tsp. solid shortening per cup of chips must be added when melting the chips.)

Directions
Melt the chocolate slowly.
Dip and cover each frozen blueberry and place on plate or pan covered with waxed paper.
Place in freezer.
Approximately 15 to 20 minutes before serving, remove from freezer and place on a pretty plate.
.............See the info in the alterations box below

Ever-so-moist Chocolate Cake With Chocolate Sour Cream Frosting Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 18:54:00 +0000

This is from the Cake Mix Doctor and boy is it great! Melts in your mouth....not in your hand. It feeds 12 normal people or 2 chocoholics!
Prep:45m Cook:30m Servings:12

Ingredients
The CAKE
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
¾ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
CHOCOLATE SOUR CREAM FROSTING
Makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes
Preparation Time: 10 minutes
easy
RECIPE INGREDIENTS
8 tablespoons (1 stick) butter, cut into 8 pieces
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla extract

Directions
Place a rack in the center of the oven and preheat the oven to 350° F.
Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
Shake out the excess flour.
Set the pans aside.
Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
The batter should look well combined.
Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Chocolate Sour Cream Frosting.
When frosting is ready
Place one cake layer, right side up, on a serving platter.
Spread the top with frosting.
Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes
DIRECTIONS FOR CAKE TOPPING AND FILLING
. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
Place the melted butter in a large mixing bowl and add the cocoa powder.
Whisk until smooth.
Add the confectioners' sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 1½ minutes, or until incorporated.
Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
Use the frosting to frost the top and sides of the cake
Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week
.Or freeze it, in a cake saver, for up to 6 months.
Thaw the cake overnight in the refrigerator before serving.

Peanut Cream-filled Perfectly Chocolate Chocolate Cake Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 18:52:00 +0000

This is a delicious cake. It's a little more time-intensive than I usually like (call me lazy), but it's well-worth the effort. Prep time varies with all the cooling.
Cook:40m Servings:12

Ingredients
CAKE:
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 t. vanilla
1 c. boiling water
PEANUT BUTTER CREAM:
2 c. whipping cream, divided
1 10 oz pkg peanut butter chips
GLAZE:
3 T. margarine
3 T. cocoa
1/4 t. vanilla
3 T. water
1 c. powdered sugar

Directions
CAKE:
Heat oven to 350 deg.
Grease and flour two 9-in round pans.
Combine dry ingredient in large bowl.
Add eggs, milk, oil and vanilla.
Beat 2 min on medium speed.
Stir in boiling water (batter will be thin).
Pour into pans, bake 30 – 35 min.
Cool 10 min, remove to wire racks.
Cool completely.
FILLING:
Cook 1/2 c. whipping cream and peanut butter chips over low heat, stirring constantly, until smooth.
Cool to room temp.
Beat 1 1/2 c. whipping cream until stiff.
Stir 1/3 c into peanut butter mixture.
Fold in remainder.
Spread half of the Peanut Butter Cream between the cake layers, the remainder on top.
Refrigerate for 30 min.
GLAZE:
Melt margarine in saucepan
Add cocoa and water, stirring until thickened.
Remove from heat.
Gradually add powdered sugar.
Whisk until smooth
Add 1/4 t. vanilla.
Drizzle glaze over refrigerated cake.
Store cake covered in the refrigerator.

Very Rich Hot Chocolate Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 18:47:00 +0000

This is a little different hot chocolate
Prep:5m Cook:8m Servings:4

Ingredients
1 (14-oz.) can Sweetend Condensed Milk
1/2 C. unsweetened cocoa
1 1/2 tsp. vanilla extract
1/8 tsp. salt
6 1/2 C. hot water
Mini marshmallows (optional)

Directions
In large saucepan, combine cocoa,sweetend condensed milk , vanilla and salt; mix well
Over medium heat, slowly stir in water; heat through, stirring occasionally.
Top with marshmallows (optional).
.
Tip: Leftover Creamy Hot Chocolate can be stored in refrigerator up to 5 days.
Mix well and reheat before serving.

Chocolate Gravy Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 18:45:00 +0000

This is a favorite for when we need a chocolate fix. Serve over warm bread or biscuits
Prep:5m Cook:20m Servings:4

Ingredients
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
3/4 cup white sugar
2 cups milk

Directions
Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick

Little Chocolate Cakes Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 18:44:00 +0000

These little flourless chocolate cakes are delightfully dense and fudgy with a deep chocolate flavour
Prep:15m Cook:45m Servings:12

Ingredients
200g dark, bitter chocolate
100g caster sugar
120g butter, plus extra for buttering moulds
100g ground almonds
4 eggs, seperated
pure icing sugar, for dusting

Directions
Preheat oven to 180 degrees C and lightly butter a tray of large muffin moulds.
Roughly chop the chocolate and melt in a bain marie. Then add the sugar and butter to the chocolate in the bain marie and stir till well combined and you have a smooth, glossy sauce. Remove from heat and cool for 5 minutes.
Add the ground almonds and stir in till evenly mixed in, then beat in the egg yolks one at a time till combined.
Place the egg whites in a large dry bowl and beat till you have stiff peaks. Stir a large spoonful of the egg whites into the chocolate to lighten it, then gently fold in the remaining egg whites with a large rubber spatula.
Spoon the mixture into the muffin moulds, and bake for 25-30 minutes.
Leave to cool for 10 minutes (don’t worry if they sink a little in the middle, this is perfectly natural) and serve at room temperature with a light dusting of icing sugar.

Chocolate Pudding Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 22:10:00 +0000

Making pudding from scratch is extremely simple. How good it tastes depends on the quality of the chocolate used, but even with basic grocery store supplies, it's far better than the boxed stuff. To make a richer pudding, substitute cream; for variety, mix in orange zest, espresso powder, kirsch, etc.... More
Prep:5m Cook:30m Servings:4

Ingredients
2 Tbsp cornstarch (3 Tbsp if planning to serve immediately)
2 Tbsp sugar
2 Tbsp cocoa powder
2 C whole milk
4 oz chocolate, chopped
1 tsp vanilla extract

Directions
In a heavy saucepan, mix together cornstarch, sugar, and cocoa until blended. Add milk.
Whisking constantly, bring to a boil over medium heat.
Boil, whisking, for 2 minutes, or until mixture becomes thick.
Remove from heat, and whisk in chocolate pieces and vanilla.
Transfer pudding to a bowl and cool in the refrigerator with a sheet of plastic wrap pressed to the surface to prevent a skin from forming.

Chocolate Icing Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 22:09:00 +0000

This icing goes well with my applesauce cake recipe.
Prep:5m Cook:5m Servings:1

Ingredients
1/2 C butter
3 T cocoa
5 T cream (can use canned milk also)
Sifte powdered sugar (about a pound)

Directions
Heat butter, cream, and cocoa
While hot stir in sifted powdered sugar to make thickness desired

Chocolate Zabaglione Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 21:44:00 +0000

A simple and sweet dessert.
Prep:15m Cook:10m Servings:4

Ingredients
4 egg yolks
4 Tbs superfine sugar
1 3/4 oz dark chocolate chips
1/2 cup Marsala wine
amaretti cookies, to serve

Directions
In a large glass mixing bowl, using an electric whisk, whisk the egg yolks and superfine sugar together until you have a very pale mixture.
Grate the chocolate finely and fold into the egg mixture.
Fold the Marsala wine into the chocolate mixture.
Put the mixture over a pan of gently simmering water and set the electric whisk on the lowest speed or change to a hand-held balloon whisk. Cook, whisking continuously until the mixture thickens; take care not to overcook or the mixture will curdle.
Spoon the hot mixture into 4 warmed glass dishes or large coffee cups. Serve the Zabaglione as soon as possible so that it is warm, light, and fluffy accompanied by amaretti cookies.
Cooking Tips
Make the dessert just before serving as it will separate if you let it stand. If it begins to curdle, remove it from the heat immediately and put it into a bowl of cold water to stop the cooking. Whisk furiously until the mixture comes together.

Chocolate Cupcakes Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:27:00 +0000

In an effort to eat better, I changed some the ingredients with lower fat or calorie items. My kids loved them!
Prep:10m Cook:20m Servings:20

Ingredients
1 1/2 cups of All-Purpose Flour
2/3 cup of Baking Cocoa
1 tsp of Baking Soda
1/2 tsp of Salt
1 1/2 cups of Granulated Sugar
1/2 cup of Low Fat/Calorie Butter or Margarine
1 tsp of Vanilla Extract
1 cup of Low-fat (1%) Milk
4oz of Egg Beaters (=2 eggs)

Directions
Preheat oven to 350
Paper line 20 muffin cups
Combine flour, cocoa, baking soda and salt in a small bowl.
Beat sugar, butter, eggs and vanilla extract in a large bowl.
Gradually beat in flower mixture alternately with milk.
Spoon 1/4 cup of batter into each muffin cup.
Bake 18 to 20 minutes.

Chocolate Fruitcake Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:26:00 +0000

This is a recipe that I have been making for Christmas since 1980. It is now a tradition of mine and it wouldn't be Christmas without it. It is fabulous with a cream liqueur.
Prep:60m Cook:70m Servings:10

Ingredients
Chopped candied pineapple - 1 cup
raisins - 1 cup
red candied cherries, halved - 1 cup
coffee flavored liqueur - 1/2 cup
butter or margarine - 3/4 cup
sugar - 1 cup
egg yolks - 6
unsweetened chocolate,melted and cooled - (4) 1 oz. squares
all purpose flour - 2 cups
baking powder - 1 tsp
coarsely chopped walnuts - 3 cups
egg whites - 6
sugar - 1/2 cup

Directions
Combine pineapple, raisins, cherries and the half cup of liqueur.
Cover and let stand several hours or overnight at room temperature.
Drain fruit, reserving liqueur.
Measure liqueur and if necessary add enough to make 1/3 cup.
Set fruit and liqueur mixture aside.
Line bottoms of 2 greased 9x 5 x 3 loaf pans with brown paper.
Grease top of paper.
Cream butter or margarine and the 1 cup of sugar.
Beat in egg yolks one at a time, beating well after each addition.
Beat in cooled chocolate.
Stir together flour and baking powder.
Add to creamed mixture alternately with reserved liqueur mixture, mixing well.
Stir in fruits and nuts.
Wash beaters thoroughly.
Beat egg whites to soft peaks.
Gradually add the half cup sugar, beating to stiff peaks.
Fold about one fourth of the egg whites into batter.
Then fold in remaining whites.
Turn into prepared pans.
Bake at 300 degrees F for 1 hour 10 minutes to 1 hour 15 minutes.
Cool in pans 10 minutes, remove to wire rack.
Spoon 1/4 cup coffee flavored liqueur or creme de cacao over each loaf.
(Use about 2 tablespoons for small loaves)
Cool thoroughly.
Wrap loaves individually in liqueur-soaked cheesecloth.
Overwrap in foil and store in a cool place for at least one week.
Sprinkle with additional liqueur once.
Makes 2 large loaves

To Die For Chocolate Cake Recipe

noreply@blogger.com (JOE) — Mon, 01 Oct 2007 04:17:00 +0000

This is so chocolatey and delicious!
Prep:15m Cook:55m Servings:10

Ingredients
1 box Devil's Food cake mix
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips

Directions
In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes. Dust with powdered sugar or chocolate glaze.

Chocolate Crinkles Recipe

noreply@blogger.com (JOE) — Mon, 01 Oct 2007 04:16:00 +0000

These are so easy and melt in your mouth
Prep:15m Cook:8m Servings:10

Ingredients
1 (18 ounce) package devil's food cake mix
2 eggs
1/4 cup oil
4 teaspoons milk
1/2 cup confectioners' sugar

Directions
1. Preheat oven to 375 degrees.
2. Grease cookie sheets.
3. Combine cake mix, eggs, oil and milk.
4. Stir until thoroughly blended.
5. Chill dough for 30 minutes.
6. Place confectioner's sugar in a separate bowl.
7. Drop rounded teaspoonfuls of dough into conf sugar.
8. Roll to coat and form balls.
9. Place 2 inches apart on cookie sheets.
10. Bake for 8-9 min or until set.
11. Cool 1 minute.

Chocolate Intensity Recipe

noreply@blogger.com (JOE) — Mon, 01 Oct 2007 04:13:00 +0000

Deep dark flourless chocolate cake
Prep:15m Cook:35m Servings:10

Ingredients
8 ounces bittersweet chocolate (preferably 62% cocoa), finely chopped
12 ounces (3 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup brewed coffee
6 large eggs
1 tsp vanilla extract
1/8 tsp salt
Chocolate Glaze:
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy whipping cream
1 tsp vanilla extract

Directions
Preheat oven to 350F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment.
Place chopped chocolate in a large bowl.
In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling. Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. Add the egg mixture to the hot chocolate mixture and whisk to combine well.
Pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.
Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
Glaze:
Place chopped chocolate in a medium bowl.
In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.

Chocolate Bullets Recipe

noreply@blogger.com (JOE) — Mon, 01 Oct 2007 02:34:00 +0000

This is an yummy dish!
Prep:5m Cook:5m Servings:2

Ingredients
1/2 c. of Bailey's Irish Cream, original irish cream liqeur
1 c. of thickened cream
1 tbsp. of chocolate fudge topping
1/2 c. of ouzo
2 c. of ice cubes
Garnish: whipped cream,
Garnish: grated dark chocolate

Directions
First you need to add the cream, Baileys, ouzo, chocolate topping and ice cubes in the blender.
Let this blend until creamy plus the ice is crushed.
Then pour the Baileys-ouzo mixture into serving glasses.
Let this top with a dollop of whipped cream and then a dash of chocolate. Serve immediately.

Chocolate Coffee Recipe

noreply@blogger.com (JOE) — Mon, 01 Oct 2007 02:34:00 +0000

If you are a coffee lover, this ones for you!
Prep:2m Cook:12m Servings:5

Ingredients
1 oz of semisweet chocolate
2-3 c. of hot coffee
Garnish: ground nutmeg
1 c. of half-and-half
1 tsp. of vanilla
1/4 c. of sugar
1 pinch of salt
1/2 c. of water

Directions
First you want to place the chocolate, sugar, salt, and the water in the top of a double boiler, and then melt the chocolate.
Now let this cook, stirring for approx. 5 minutes, then you can add the cream.
Then reheat the chocolate but don't let come to a boil.
Next you can add in the vanilla and the coffee.
Finally pour into cups and add nutmeg.

Chocolate Fondue Recipe

noreply@blogger.com (JOE) — Mon, 01 Oct 2007 02:32:00 +0000

This is the perfect dinner party dessert.
Prep:30m Cook:35m Servings:5

Ingredients
10 oz cut up bittersweet chocolate
1/2-3/4 c. of milk or half-and-half
1/2 tsp. of vanilla extract

Directions
To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
Stir until smooth.
Add more liquid if the sauce seems too thick or look curdled.
Remove from the heat and stir in the vanilla.
Use warm fondue immediately or set aside until needed and rewarm briefly.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
Leftover sauce keeps several days in the refrigerator.
It is a prefect topping for ice cream.
Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
First you butter or cream results in a softer, mellower chocolate flavor.
Note: ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
Next you want to set the segments on a rack to dry in a warm place or in the oven, preheat oven to 200° F, then you want to turned off for several hours, the membrane will dry like crisp paper and the juices burst open.
Some great ideas: chunks of pineapple, Chunks of fresh coconut or large, curls of dried coconut , Chunks of banana, Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel ,Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).