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Chocolate, Chocolate, Chocolate

Chocolate Indulgence

16 ounces Semisweet chocolate
3/4 cup Butter
3/4 cup Powdered sugar
1 tablespoon All-purpose flour
4 large Egg yolks
1 1/2 teaspoons Vanilla
4 large Egg whites -- room temperature
1 cup Sour cream

In large saucepan, melt chocolate and butter together,
then gradually add sugar and flour,
stirring constantly with wire whisk.
Add egg yolks, one at a time, mixing well after each.

Stir in vanilla. Beat egg whites until
stiff peaks form and fold into chocolate mixture.
Pour all but 1 cup of mixture into buttered 8x8-inch pan.
Add 1 cup sour cream to reserved 1 cup batter
and spread evenly over top of mixture in pan.

Bake at 375 F for 25 minutes.
The center will not look done or set.
Cool completely, cover and refrigerate for 4-6 hours.
Cut into 1 1/2 inch squares with a hot knife.
Individual pieces can be wrapped and frozen.

Chocolate Macaroon Bars

1 package Chocolate Devil's Food
or Deep Chocolate cake mix
1/3 cup Butter
1 Egg -- beaten
1 can (300mL) Sweetened Condensed
1 teaspoon Vanilla
3 cups Desiccated coconut

Preheat oven to 350F (180C).
Lightly grease a 9x13-inch cake pan.
Empty cake mix into a bowl.

With a pastry blender, cut in butter.
Stir in egg with a fork until crumbly.
Press crumbs into prepared pan.
Combine sweetened condensed milk, vanilla and coconut.

Spread over base.
Bake for 30 to 35 minutes or until top is golden.
Cool completely. Cut into bars.

Chocolate Marshmallow Fudge

1 large Can Evaporated milk
1/4 pound Butter
4 cups Sugar
2 packages Chocolate pieces ( 6 Ozs ea)
1/2 Jar marshmellow cream

Combine first three ingredients in saucepan and cook
to 234 deg.F or until it forms a soft ball in cold water.
Stir often. Remove from heat and fold in
remaining ingredients. If desired add chopped nuts.
Pour into greased 8 X 13 inch pan.
Refrigerate until firm. Cut into squares.

Chocolate Melting Moments

1 cup Butter or margarine -- softened
1/3 cup Confectioners' sugar
1/4 cup Unsweetened cocoa
1 1/2 cups Cake flour

1 tablespoon Butter or margarine
1 Square unsweetened chocolate
1 cup Confectioners' sugar
1 teaspoon Vanilla
2 tablespoons Hot coffee or water

Preheat oven to 350'F.
Lightly grease cookie sheets or line with parchment paper.
Beat 1 cup butter, confectioners' sugar
and cocoa in large bowl until fluffy.
Blend in cake flour until smooth.

Shape dough into marble-size balls. (If dough is
too soft to handle, cover and refrigerate until firm.)
Place 2" apart on prepared cookie sheets.
Press center of each ball with knuckle of finger to
make indentation. Bake 10-12 minutes or until set.

Remove to wire racks. Prepare Mocha Filling.
While cookies are still warm, spoon about
1/2 teaspoonful filling into center of each.

Makes about 5 dozen cookies.

Melt 1 tablespoon butter and chocolate
in small heavy saucepan over low heat; stir until melted.
Blend in confectioners' sugar, vanilla
and enough coffee to make a smooth filling.

Chocolate Mousse Dessert

-----Chocolate Mousse-----
6 Oz Semisweet Chocolate Chips -- or chunks
5 Tbl Boiling Water
4 Eggs -- separated
2 Tbl Dark Rum -- (or coffee or liquer)

-----Graham Cracker Crust-----
15 Graham Crackers
1 Tbl Sugar
1/2 Tsp Cinnamon
1/4 Cup Butter -- melted

Put the chocolate in a blender on high for 6 seconds (or so).
Scrape the sides of the blender with a knife.
Add the water and blend on high for 10 seconds.
Then add the yolks and liquer and blend until smooth.

Meanwhile, beat the egg whites to stiffness.

Fold the chocolate into the egg whites.
Pour mousse into cups or into the graham crakcer crust.
It makes about 4-6 servings.

Break the crackers into a blender and blend into crumbs.
Place the crumbs into a bowl.
Stir in the sugar, cinnamon and add the butter and mix.
Press into a pie plate and chill before adding filling.

I cheated and bought a Keebler shell.
I brushed it with egg white and baked it at 350 for 5 minutes.
I guess you could do that with this crust, never tried.

Your standard toll-house chocolate works fine for the
mousse but the Ghirardelli chocolate made my knees weak!
I also used anisette instead of rum.

You should have seen my kitchen!
Flour and chocolate EVERYWHERE!
At least I got to lick the bowl...

Ben & Jerry's Fudge Ice Cream

4 Ounces Unsweetened Chocolate
1 Cup Milk
2 Large Eggs
1 Cup Sugar
1 Cup Heavy Cream
1 Teaspoon Vanilla
1 Pinch Salt

Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in milk, stir until smooth.
Remove from heat; let cool.

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Gradually whisk in sugar, then continue whisking
1 minute longer until completely blended.
Add cream, vanilla, and salt; whisk.
Add the choclate mixture; blend well. Cover, chill,
and freeze according to ice cream maker's directions.
Makes 1 quart.

Chocolate Bourbon Balls

1/2 cup Margaine or butter
4 cups Powdered sugar
1 cup Finely chopped nuts
1/4 cup Bourbon
1 package (6 ounces) milk chocolate chips
3 tablespoons Half-and-half.

1. Place margarine in medium bowl.
Microwave at HIGH (100%) until melted, 1 to 2 minutes.
Mix in sugar, nuts and bourbon.
Refrigerate until firm.

2. Shape into 1-inch balls. Refrigerate until firm.
Combine chocolate chips and half-and-half in a small bowl.
Microwave at MEDIUM-HIGH (70%) until chocolate chips
are melted, 1 to 2-1/2 minutes, stirring once or twice.
Stir until smooth. Drizzle chocolate over candies.
(Reheat chocolate as needed.) Chill.

* The picture shows them sitting in little paper candy cups.

Chocolate Caramel Fudge Cake

2 cups Cake flour
2 teaspoons Baking soda
1/2 teaspoon Salt
1/2 cup Butter or margarine (1 cube)
2 cups Granulated sugar
3 Lg. eggs
1 1/2 teaspoons Vanilla
3 ounces Unsweetened chocolate -- melted and cooled

1 cup Dairy sour cream
1 cup Boiling water

1/2 cup Butter or margarine (1 cube)
1 12 oz package caramels -- unwrapped
1 can Sweetened condensed milk -- (not evaporated)

Preheat oven to 350 degrees.
Grease and flour a 9 by 13 cake pan.
Set aside. Sift together the cake flour,
baking soda and salt and set aside.

Beat the butter and sugar together in a large mixing bowl.
Blend in the eggs and beat until light and fluffy.
Stir in the vanilla and melted chocolate.

Alternately add the dry ingredients
and the sour cream to the butter mixture.
Beat well after each addition.
Stir in boiling water.

(Batter will be thin) Divide cake batter in half.
Pour one half into the prepared cake pan.
Bake 10 - 12 minutes, or until firm to the touch,
and remove from the oven. Meanwhile, prepare the filling.
Mix butter, caramels, and condensed milk in a sauce
pan and melt over low heat, stirring often.

Remove from the stove and pour the mixture over
the baked half of the cake.

Pour the remaining cake batter over the caramel mixture
and return to the oven. Bake for 15 - 20 minutes
or until firm to the touch.
When cool, serve with ice cream, whipped cream
or frost with your favorite chocolate frosting.

NOTE: melt chocolate in double boiler over simmer
(not boiling water) Makes 12 servings.

Chocolate Covered Cherries

60 Maraschino cherries -- w/stem
3 tablespoons Butter or margarine -- softened
3 tablespoons Light corn syrup
1/4 teaspoon Salt
2 cups Confectioner's sugar -- sifted
1 1/2 pounds Dipping chocolate or white -- chocolate
(for coating)

Drain maraschino cherries thoroughly, Place on paper towel.
Combine butter or margarine, corn syrup and salt.
Stir in sifted confectioner's sugar.
Knead sugar mixture until smooth ( chill if mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry.
Place on a waxed-paper-lined baking sheet, Chill.
In small, heavy saucepan, melt chocolate,
stirring constantly. DO NOT ADD ANY LIQUID!
Holding cherries by stems, dip one at a time into chocolate.
Spoon chocolate over cherries to coat.
Chill until chocolate is hardened.
Store candy in a covered container in a cool place.
Let candies ripen a week or two.
Makes 60 chocolate-covered cherries.

Chocolate Covered Peanuts

6 ounces Chocolate Chips -- Semi-Sweet
1/4 cup Light Corn Syrup -- Karo
1 tablespoon Water
2 cups Peanuts -- Salted

Combine the chocolate pieces, corn syrup,
and water in a double boiler top.
Place over hot water and stir until melted.
Remove from the heat and stir in the peanuts;
stirring until well coated.

Drop the mixture by teaspoonfuls
onto waxed paper lined baking sheets.
Cover with aluminum foil.
Chill in the refrigerator until firm.

Makes about 36 pieces.

Chocolate Fudge

2 cups Sugar
2 tablespoons Cocoa -- or 2 sq. chocolate
2 tablespoons Karo
2/3 cup Milk
1 teaspoon Vanilla
2 tablespoons Butter

Mix and boil to soft ball stage.
Add chunk of butter and vanilla, let stand until cool.
Beat until creamy, add nuts if desired.
Pour into buttered plate and cut into squares.

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