Highest Rated
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Stuffed Chocolate Puffs
For the mousse, chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
Meanwhile, in a double-broiler, melt the semisweet and bitter chocolate over simmering water until hot.
Stir in the cinnamon.
Remove the double-boiler insert, holding the melted chocolate, from the saucepan.
Let cool 5 to 10 minutes.
In the frozen mixing bowl, whip the cream to firm peaks.
Do not overbeat.
With a rubber spatula, fold 1/4 of the whipped cream into the chocolate.
Gently fold the remaining whipped cream into the chocolate, 1/4 at a time.
Mix just enough to get the chocolate incorporated into the whipped cream.
Set aside in the refrigerator.
For the puffs, preheat the oven to 450 degrees.
In a medium-size heavy saucepan, combine the milk, butter and salt.
Bring to a boil.
Add the flour all at once.
Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened.
Transfer to a bowl and add the eggs, one at a time, beating well after each addition.
Place the cream puff dough in a pastry bag fitted with a large plain tip.
Pipe out 6 round puffs on a parchment lined baking sheet.
With a finger dipped in cold water, flatten the point on top of each puff.
Drop the pan on the counter to set the puffs.
Bake the puffs until puffed and golden, about 10 minutes.
Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done.
Set aside to cool on a rack.
Fill a pastry bag fitted with a large plain tip with the chocolate mousse.
Split the puffs in half lengthwise and fill them with the mousse.
Using the tips of your fingers, drizzle melted chocolate about 3 ounces melted over hot water across the tops of the filled cream puffs.
This recipe yields 6 stuffed puffs.
Streusel Chocolate Chip Bundt Cake
Preheat oven to 350 degrees fahrenheit to prepare batter, in a large bowl, beat cake mix, pudding mix, oil, eggs, vanilla, and 1 cup water with an electric mixer on medium speed, 2 minutes.
To prepare streusel, in a medium bowl, mix together chocolate chips, walnuts, brown sugar, and cinnamon.
Turn half of batter into a greased and floured 12-cup bundt pan.
Top evenly with half of streusel mixture.
Add remaining batter, then remaining streusel.
Swirl streusel gently through batter with a knife.
Bake 50-60 minutes, or until a cake tester inserted in center comes out clean.
Let cake cool in pan on rack 15-20 minutes, then invert onto a serving plate to cool completely.
Before serving, sprinkle with powdered sugar.
Shared and mm by judi m.
Phelps g.
Phelps1 genie, jphelps nvn.
Strawberry White Chocolate Mousse Tart
For pastry: mix first 4 ingredients in a large bowl.
Add butter and cut into mixture until it resembles fine meal.
Blend orange juice with egg yolk and vanillla.
Add enough juice mixture to dry imgredients to form ball that comes together.
Gather dough into a ball and flatten into roughly a 12 inch round.
Position rack in center of oven and preheat to 375 degrees.
Roll dough out between sheets of plastic wrap to 1/8 inch thickness.
Trim to an 11 inch circle use tart pan as guide.
Remove plastic wrap from top and invert into a 10 inch round springform pan with removable bottom.
Remove plastic wrap and press into bottom and up sides of pan.
Crimp top edges.
Freeze for 15 minutes.
Line tart shell with aluminum foil and weight with pie weights or beans.
Bake until sides are set - about 10 minutes.
Remove foil and weights.
Bake crust until golden brown - about 16-20 minutes.
Sprinkle two ounces of white chocola te over hot crust.
Let stand for about 1 minute.
Using the back of a spoon, spread chocolate over bottom and up sides.
Transfer to rack to cool.
For mousse: melt white chocolate with 1/4 cups heavy cream in a small heavy saucepan over very low heat, stirring constantly.
Pour into bowl.
Let stand until just cool.
Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry.
Fold whipped cream, 1 tbsp.
Liqueuer, and egg white into chocolate mixture.
Spoon mousse into prepared pan, spreading evenly.
Refrigerate until mousse is set 2 hours or overnight can be made ahead and frozen at this point.
To assemble: fan all strawberries by making several legthwise cuts in each, starting 1/4 inch from base and extending through the tip.
Fan with fingertips.
Bring jam and remaining 1 tbsp.
Liqueuer to a boil in a heavy small saucepan, stirring constantly.
Transfer to processor and puree.
Brush thin layer of jam over mouse.
Place 2 fanned strawberries with stems on opposing sides of mousse.
Arrange smaller fanned strawberries atop artistically.
Strawberry-Filled Chocolate Cake Hearts
Preheat oven to 325 degrees.
Line a 15 x 10-inch jelly roll pan with aluminum foil, allowing foil to extend beyond ends of pan.
Coat foil with nonstick cooking spray; dust with 1 tablespoon flour and set aside.
Combine 3/4 cup flour, 1/4 cup plus 2 teaspoons sugar, cocoa, baking powder, baking soda and salt in a bowl; stir well.
Make a well in the center of the mixture.
Combine water, oil and vanilla; add to dry ingredients, stirring until blended.
Set aside.
Beat egg whites in a large bowl until foamy.
Add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold 1/3 of egg white mixture into chocolate mixture.
Carefully fold in remaining egg whites and 1/4 cup flour.
Spoon batter into prepared pan, spreading evenly to the sides of the pan.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes.
Invert pan onto a baking sheet; remove pan, and carefully peel foil away from cake.
Cut cake into 28 hearts, using a 2 1/2-inch heart-shaped cookie cutter; discard remaining cake.
Sprinkle hearts with powdered sugar; set aside.
Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl; toss well.
Spoon about 1 tablespoon chocolate-orange sauce onto a dessert plate; top with a chocolate cake heart, 2 tablespoons sliced strawberries, and another cake heart.
Repeat procedure with remaining ingredients.
152 calories, 3.9g fat, 23% calories from fat.
Strawberry Rhubarb Tart With Chocolate Crust
In a food processor, combine butter and sugar and process until softened.
Add flour, cocoa, vanilla and salt and process until mixture forms a ball.
Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom.
Refrigerate.
Combine filling ingredients in a bowl and toss well.
Spread into prepared crust and bake for 45 minutes at 350 fahrenheit 180 c or until rhubarb is very tender and filling is bubbly.
Typed & tested by: bob white.
Strawberry Chocolate And Cheese Parfait
In small mixing bowl combine strawberries and liqueur; set aside.
Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips.
Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture.
Serve immediately or cover and refrigerate until chilled.
Each serving provides: 1 protein exchange, 1/2 fruit exchange; 90 optional calories.
Strawberry And Chocolate Tart With Walnut Crust
For Crust:
Combine flour, sugar and salt in processor and mix.
Add walnuts; process until chopped.
Add butter and cut in using on/off turns until mixture resembles coarse meal.
Add yolks and process just until moist clumps form.
Gather dough into ball; flatten to disk.
Wrap in plastic and chill 30 minutes.
Preheat oven 375f.
Butter 9-inch-diameter tart pan with removable bottom.
Roll out dough between sheets of waxed paper to 11-inch round.
Peel off top sheet of paper.
Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary.
Discard paper.
Trim edges of crust.
Freeze crust 15 minutes.
Bake until golden brown, about 25 minutes.
Spread jam in crust.
Return to oven and bake until jam sets, about 4 minutes.
Cool completely on rack.
For Filling:
Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges.
Remove from heat.
Add chocolate and stir until melted.
Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes.
Pour chocolate filling into crust.
Refrigerate until filling is set, about 1 hour 45 minutes.
Can be prepared 1 day ahead.
Cover and keep refrigerated.
Arrange strawberries cut side down in concentric circles atop filling.
Serve immediately or refrigerate up to 1 hour.
Strawberries And More With Microwave Chocolate Sauce
Prepare a selection of fresh fruits, hull large strawberries, cut up fingers of juicy pear or wedges of fresh pineapple, or fingers of kiwi/zespri, or peel back the skin on physallis.
Break up the chocolate and place in a microwave bowl.
Add the water.
Cook on full microwave power for 2 minutes, stir and cook for another minute or so until smooth and melted.
Cool a little.
To make it creamy then stir in a tablespoon of creme fraiche.
Strange Chocolate Pie
Sprinkle butterscotch and chocolate chips over bottom of unbaked pie shell.
Combine sugar, cocoa and salt; set aside.
In mixing bowl, combine eggs, melted margarine, milk and vanilla extract.
Beat well with a wire whisk.
Add sugar mixture and beat again to combine.
Pour over chips in pie shell and bake in preheated 350-degree oven for 45-50 minutes.
Serve chilled with whipped cream.
Sticky Chocolate Pudding In The Microwave
Beat the margarine, sugar and eggs together until soft and evenly mixed.
Stir in the melted chocolate then fold in the flour and ground almonds and then the marmalade.
Transfer to a shallow microwave-safe 1 litre dish and cook on medium for 5 minutes.
Serve warm dusted with icing sugar and accompanied by creme fraiche or vanilla ice cream.
Stewed Partridges With Chocolate
From “the gastronomy of spain and portugal,” by maite manjon.
Put the birds in a casserole with all remaining ingredients except the chocolate and potato slices, inserting the whole cloves into the head of garlic.
Bring to a boil, cover, and simmer for 45 minutes to an hour, shaking the casserole at intervals and adding a little more wine, if necessary.
Remove the partridges and place on a heated serving platter.
Add the chocolate to the contents of the casserole, cook for 5 minutes, then rub the sauce through a sieve with a wooden spoon or process in a blender or food processor.
Arrange the slices of fried potato around the birds, then pour on the sauce so that it completely covers the birds.
Stephanies Chocolate Cake
Choose a cake tin 20cms round works well and grease it with butter.
Heat the oven to 180c.
Beat the soft butter, brown and castor sugar and eggs until creamy.
Add the golden syrup and vanilla and stir well.
Add the milk, flour and cocoa and mix until all the flour has disappeared.
Pour the cake batter into a tin and sprinkle the choc bits over the top.
Bake at 180c for 40 minutes or until puffed and firm.
After 10 minutes cooling in the tin remove the tin and sprinkle with icing sugar.
Note: to make cupcakes, spoon the mixture into patty pans and bake at 180c for 15 minutes only.
Dust with icing sugar.
Steamed Chocolate Pudding With Cream Sauce
Cream butter, and add sugar gradually, then add the well beaten egg.
Sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate which has been melted over hot water.
Turn into buttered mold.
Cover tightly, and steam two hours.
Serve with cream sauce.
Cream sauce: 1/4 cup butter 1 cup powdered sugar 1/4 cup heavy cream 1/2 teaspoon vanilla.
Cream butter and sugar, add vanilla, and stiffly beaten cream.
Steamed Chocolate Dessert
In large bowl, cream butter; add sugar gradually.
Add eggs; mix until thick and fluffy.
Combine dry bread crumbs, flour, baking powder and salt.
Add milk, alternately with dry ingredients, to sugar-butter mixtue beginning and ending with dry ingredients.
Stir in melted chocolate, vanilla and pecans.
Pour into greased 1-quart mold.
Cover with foil; tie.
Place on metal rack or trivet in slow-cooking pot.
Pour 2 cups hot water around mold.
Cover pot; cook on high for 2 to 3 hours.
Spoon into bowls and serve with whipped cream or mint ice cream.
Steamed Chocolate And Almond Pudding With Malted Choccy Bit
Cream the butter and sugar until pale and fluffy.
Add the beaten eggs.
Now fold in the flour.
If the mixture is too thick, add a little milk to loosen it to a dropping consistency.
Divide the mixture into two bowls.
Add the vanilla essence and ground almonds to one and the chocolate to the other.
Put the mixture into your pudding basin alternately and at each place where the two mixtures meet, pop in a malteser.
Continue until all the mixture and maltesers are used up.
Cover with greased greaseproof paper or foil and secure with an elastic band around the rim.
With some aluminium foil, fold up a piece long enough to place under the bowl and over the top.
Put the foil in the steamer and put the bowl on top of it so the foil sits underneath and in the middle of the bowl.
This will help you pull the bowl out when the pudding is cooked.
Steam for 11/2 hours.
Turn the pudding out and serve with the ice cream.
Vanilla and bay ice cream: heat the milk and cream to scalding point with the vanilla pod and bay leaf.
Split the pod and scatter the seeds into the cream.
Leave to infuse for about 10 minutes.
Beat the egg and egg yolk with the sugar.
Remove the pod and bay leaf and pour the cream over the eggs.
Return to the heat and gently stir until thickened.
Do not boil.
It should be of coating consistency.
Strain to remove any bits of solid egg and then cool.
When cool, transfer to your ice cream maker, or, freezer in a plastic container.
Squidgy Chocolate Cake With Berries
Preheat oven to 180c/350f/gas 4.
Grease a 20.5cm/8″ cake tin.
Beat the butter, sugar, eggs, flour, hazelnuts if using and cocoa in a bowl by hand or with an electric hand whisk or put into a food processor until smooth.
Spoon half the mixture in to the prepared cake tin.
Sprinkle over half the chopped dark chocolate, white chocolate and frozen berries.
Spoon the rest of the mixture on top.
Scatter the remaining chocolate pieces and frozen berries over the top, push the berries down into mixture, so they are almost covered and bake for 40-45 minutes.
The cake should be just coming away from the edges of the tin slightly and squidgy in the middle.
Leave in the tin for a couple of minutes before turning out.
Serve warm slices with creme fraiche or serve cold for afternoon tea.
Squidgy Chocolate Cake With Berries And Hazelnuts
Preheat the oven to 180c/350f/gas 4.
Grease an 8 inch cake tin.
Put the butter, sugar, eggs, flour and cocoa into a bowl and beat with an electric hand whisk or put into a food processor and whizz until smooth alternatively, beat by hand.
Spoon half the mixture into the prepared cake tin.
Sprinkle over half of the chopped dark chocolate and frozen berries.
Spoon the rest of the mixture on top.
Scatter the remaining chocolate pieces hazlenuts and frozen berries over the top.
Gently push the berries down into the mixture, so that they are almost covered.
Bake for 30 minutes.
The cake should be just coming away from the edges of the tin slightly and still squidgy in the middle.
Leave in the tin for a couple of minutes before turning out.
Serve warm slices with creme fraiche.
Spooktacular Chocolate Cupcakes
Heat oven to 350 degrees.
Line muffin cups which are 2 1/2″ in diameter with paper baking cups.
Stir together dry ingredients in a large bowl.
Add shortening, buttermilk, water, eggs and vanilla.
Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Fill muffin cups 1/3 full with batter.
Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Cool completely.
Prepare peanut butter cream filling: beat cream cheese and peanut butter in a large bowl until well blended.
Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth.
Add additional milk, 1 tsp.
At a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling.
Decorate with candies if desired.
Cover; refrigerate leftover cupcakes.
Yields about 3 dozen cupcakes.
Spotted Chocolate Macadamia Nut Torte
Spotted chocolate macadamia nut torte.
To make the torte: heat oven to 350 degrees.
Grease a 9 or 10 inch springform pan.
Combine brownie mix, water, oil, and eggs; beat 50 strokes by hand.
Stir in white chocolate and nuts.
Pour into prepared pan and bake for 45 to 50 minutes or until center of cake is set.
Cool one hour and then remove sides of pan; let cake cool completely.
To make topping: melt white chocolate in a heavy saucepan over low heat or in the top of a double boiler over hot water.
Add cream and liqueur.
Blend until smooth.
Spread over cooled torte and let drizzle down sides.
In a heavy saucepan over low heat, melt milk or semisweet chocolate.
Let drops of the melted chocolate fall off a spoon onto the top of the cake to make polka-doteffect.
Place reserved whole macadamias in an attractive pattern on top of the cake.
Refrigerate 1 hour before serving.
Spotted Chocolate Cheesecake W Lychee Love Liquid
To make crust, melt butter, blend with cookie crumbs and press over bottom and slightly up sides of a greased 10 inch springform pan.
Chill.
To make filling, cream the cheeses on slow speed of mixer, then add sugar.
Blend until smooth, add vanilla.
Beat in eggs one at a time.
Remove one-third of the cheese mixture, set aside.
Add warm, not hot, melted chocolate to remaining cheese mixture.
Pour into springform pan.
Transfer reserved cheese mixture into piping bag.
Place tip well into chocolate cheese mixture and squeeze a large even dot in center.
Continue making smaller dots in batter around cake and rim.
Bake in a 250f oven for 1 1/2 hours or until firm in center.
Chill.
To make lychee sauce, blend lychee fruit and lemon in food processor until smooth.
Serve each slice surrounded by a pool of sauce.