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| Chocolate Lovers |
1-Chocolate Caramel Ice cream Pie
- 1 cup Nutella (chocolate hazelnut spread)
- 1/2 pint dark chocolate ice cream, softened
- 1 9-inch dark chocolate cookie crust
- 3/4 pint caramel (dulce de leche) ice cream, softened
- 1/4 cup Chopped Hazel nut (Optional)
- caramel sundae syrup
Directions :
Place unopened jar of Nutella in a pan of hot water and let sit 10 minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15 seconds).
Spoon chocolate ice cream into cookie crust and use a spatula to smooth surface. Drop teaspoonfuls of Nutella (about 1/2 cup) on top of ice cream. Place in freezer for 15 minutes.
Spoon caramel ice cream over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2 cup of Nutella over top of caramel ice cream. Top with hazelnuts, if desired.
Freeze until firm, 3 hours or overnight.
Before serving, allow pie to sit at room temperature 10 minutes.
Cut slices with a large knife dipped in warm water and dried with paper towels. Drizzle a small amount of caramel syrup on dessert plates and top with a slice of pie.
2- Chocolate-Dipped Marshmallows
Ingredients :
1 cup semi-sweet chocolate chips (or you can use dark, milk chocolate, bittersweet)
1 tablespoon vegetable shortening
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)
1 tablespoon vegetable shortening
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)
Directions :
In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator
Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator
3- Mocha Pots de Crème
Ingredients :
Raw zucchini, shredded (1/2 pound)
Unsweetened cocoa (1/4 cup)
Cinnamon (1 tsp), salt (1/4 tsp)
Vegetable oil (½ cup)
Coarsely chopped pecans (1 cup)
Granulated sugar (1 ½ cup)
Buttermilk (3/4c)
Baking powder (1 tsp)
All purpose flour (2 cups)
Baking soda (1 tsp)
Eggs (3)
Confectioners sugar
Directions :
First preheat the oven to 350 degree F . Take a pan of 10-inch, then grease it and flour it.
Mix flour, cocoa, baking soda, baking powder salt and cinnamon in bowl and sieve them.
Take eggs and beat it in a large mixing bowl with hand electric mixer at high speed until it gets fluffy and light in color. Then add granulated sugar and oil in it and beat it slowly.
Add the sieved dry ingredients in egg mixture and beat it at low speed. Then mix buttermilk in it.
Now, drain zucchini and add it to the flour mixture with pecans and vanilla and mix it properly.
Pour the mixture into the pan and then place the pan in oven.
Bake this mixture for about 55 to 60 minutes until the tooth pick inserted in the center comes out clean.
Take out the pan from oven and place on the rack for about 10 minutes to cool.
Now, take out the cake from pan and cool it totally.
Finally, dust the confectioner sugar over the cake and serve it.
5- Chocolate Mousse
6-Chocolate Brownie Triffle
Directions :
Prepare a large glass trifle bowl or a large glass serving bowl.
Grease a 13 x 9-inch baking dish.
Prepare the browninie mix according to package directions.
Bake in a 13 x 9-inch baking pan until brownies test done.
Cool to room temperature then refrigerate until completely cold.
When the brownies are cold cut into about 2-1/2-inch squares.
Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
Line the bottom of the trifle bowl with HALF of the brownie cubes.
Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
Cover with one 8-ounce container of the Cool Whip topping.
Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
Sprinkle the remaining crushed cookies over the Cool Whip.
Refrigerate until ready to serve.
7- Dark chocolate fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup shelled walnuts (optional) or 1 cup other nuts, chopped, to taste (optional)
1 1/2 teaspoons vanilla extract
Directions :
In heavy saucepan, over low heat, melt chips w/milk and salt.
Remove from heat and stir in walnuts and vanilla.
Spread evenly into wax paper lined 8 or 9" square pan.
Chill pan 2 hours or until firm.
Turn fudge onto cutting board, peel off wax paper and cut into squares.
Store loosely covered at room temperature.
8- White-Chocolate Cheesecake
Ingredients :
2 cups Old Fashioned Oats
1-½ cup All-purpose Flour
¾ cups White Sugar
¾ cups Brown Sugar
1 teaspoon Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Cold Butter, Cut Into Small Pieces
4 ounces, fluid Strawberry Jam
1 teaspoon Lemon Zest
2 cups Strawberries, Chopped Or Sliced
3 ounces, fluid White Chocolate
Directions :
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the oats, flour, both sugars, baking powder, baking soda and salt.
Add the chopped up cold butter and work it into the dry ingredients with your fingers or a pastry blender until the mixture looks like small crumbles. Reserve 1 cup of this mixture.
Dump the remaining crumb mixture into an ungreased 15” x 10” pan (jellyroll pan) and press it into an even crust.
Bake in 350 degree oven for 12-13 minutes or until it is firm to touch. Do not brown.
Remove pan from oven. Warm the jam in the microwave for 30 seconds and then stir in the lemon zest. Drizzle the warm jam over the warm crust. Spread the chopped strawberries over the crust. Sprinkle on the reserved cup of crumb mixture.
Return pan to 350 degree F oven and bake for another 20-25 minutes or until the crumbs on top are lightly browned. Then remove it from the oven and let the pan cool for 1 hour.
Melt the white chocolate in microwave, following directions on package. Drizzle melted chocolate in thin lines over the streusel top. Cut into bars.
Ingredients :
- 3 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup whole black coffee beans
- 6 large egg yolks
- 1/2 cup sugar
- 3 tablespoons brewed espresso coffee, cold
- 2 ounces sweet chocolate, melted and cooled
Directions :
Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
Preheat the oven to 325 degrees F.
Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
4- Chocolate Zucchini Cake Recipe:
Ingredients :
Raw zucchini, shredded (1/2 pound)
Unsweetened cocoa (1/4 cup)
Cinnamon (1 tsp), salt (1/4 tsp)
Vegetable oil (½ cup)
Coarsely chopped pecans (1 cup)
Granulated sugar (1 ½ cup)
Buttermilk (3/4c)
Baking powder (1 tsp)
All purpose flour (2 cups)
Baking soda (1 tsp)
Eggs (3)
Confectioners sugar
Vanilla Extract
Directions :
First preheat the oven to 350 degree F . Take a pan of 10-inch, then grease it and flour it.
Mix flour, cocoa, baking soda, baking powder salt and cinnamon in bowl and sieve them.
Take eggs and beat it in a large mixing bowl with hand electric mixer at high speed until it gets fluffy and light in color. Then add granulated sugar and oil in it and beat it slowly.
Add the sieved dry ingredients in egg mixture and beat it at low speed. Then mix buttermilk in it.
Now, drain zucchini and add it to the flour mixture with pecans and vanilla and mix it properly.
Pour the mixture into the pan and then place the pan in oven.
Bake this mixture for about 55 to 60 minutes until the tooth pick inserted in the center comes out clean.
Take out the pan from oven and place on the rack for about 10 minutes to cool.
Now, take out the cake from pan and cool it totally.
Finally, dust the confectioner sugar over the cake and serve it.
5- Chocolate Mousse
Ingredients :
- 13 ounces bitter or semi sweet chocolate
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 2 tablespoons superfine sugar
- 1 teaspoon vanilla extract
Directions :
In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.
Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve
6-Chocolate Brownie Triffle
Ingredients :
1 (20 ounce) package brownie mix
1 (3 ounce) package instant chocolate pudding mix
2 3/4 cups full-fat milk
1 (3 ounce) package cream cheese instant pudding mix
2 3/4 cups full-fat milk
2 (8 ounce) containers cool whip frozen whipped topping, thawed
20 Oreo cookies, crushed (can use more or less)
1 (3 ounce) package instant chocolate pudding mix
2 3/4 cups full-fat milk
1 (3 ounce) package cream cheese instant pudding mix
2 3/4 cups full-fat milk
2 (8 ounce) containers cool whip frozen whipped topping, thawed
20 Oreo cookies, crushed (can use more or less)
Directions :
Prepare a large glass trifle bowl or a large glass serving bowl.
Grease a 13 x 9-inch baking dish.
Prepare the browninie mix according to package directions.
Bake in a 13 x 9-inch baking pan until brownies test done.
Cool to room temperature then refrigerate until completely cold.
When the brownies are cold cut into about 2-1/2-inch squares.
Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
Line the bottom of the trifle bowl with HALF of the brownie cubes.
Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
Cover with one 8-ounce container of the Cool Whip topping.
Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
Sprinkle the remaining crushed cookies over the Cool Whip.
Refrigerate until ready to serve.
7- Dark chocolate fudge
Ingredients :
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup shelled walnuts (optional) or 1 cup other nuts, chopped, to taste (optional)
1 1/2 teaspoons vanilla extract
Directions :
In heavy saucepan, over low heat, melt chips w/milk and salt.
Remove from heat and stir in walnuts and vanilla.
Spread evenly into wax paper lined 8 or 9" square pan.
Chill pan 2 hours or until firm.
Turn fudge onto cutting board, peel off wax paper and cut into squares.
Store loosely covered at room temperature.
8- White-Chocolate Cheesecake
Ingredients :
Crust:
- 1 cup slivered almonds
- 2 cups crumbs (7 ounces)
- 1/2 stick (1/4 cup) unsalted butter, melted
Filling:
- 8 ounces fine-quality white chocolate
- 4 (8-ounce) packages cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 4 whole large eggs
- 2 large egg yolks
- 2 tablespoons flour
- 1 teaspoon vanilla
- 2 cups fresh raspberries (11 ounces)
- Garnish: Fresh raspberries, mint sprigs and raspberry coulis
Directions :
Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch pan
Make filling: Preheat oven to 350 degrees F.
Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
Cooks' note: Cheesecake can be made 3 days ahead and chilled, covered.
9- White Chocolate-Strawberry Squares
2 cups Old Fashioned Oats
1-½ cup All-purpose Flour
¾ cups White Sugar
¾ cups Brown Sugar
1 teaspoon Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Cold Butter, Cut Into Small Pieces
4 ounces, fluid Strawberry Jam
1 teaspoon Lemon Zest
2 cups Strawberries, Chopped Or Sliced
3 ounces, fluid White Chocolate
Directions :
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the oats, flour, both sugars, baking powder, baking soda and salt.
Add the chopped up cold butter and work it into the dry ingredients with your fingers or a pastry blender until the mixture looks like small crumbles. Reserve 1 cup of this mixture.
Dump the remaining crumb mixture into an ungreased 15” x 10” pan (jellyroll pan) and press it into an even crust.
Bake in 350 degree oven for 12-13 minutes or until it is firm to touch. Do not brown.
Remove pan from oven. Warm the jam in the microwave for 30 seconds and then stir in the lemon zest. Drizzle the warm jam over the warm crust. Spread the chopped strawberries over the crust. Sprinkle on the reserved cup of crumb mixture.
Return pan to 350 degree F oven and bake for another 20-25 minutes or until the crumbs on top are lightly browned. Then remove it from the oven and let the pan cool for 1 hour.
Melt the white chocolate in microwave, following directions on package. Drizzle melted chocolate in thin lines over the streusel top. Cut into bars.
10- Dark Chocolate Ice Cream
Ingredients :
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Directions :
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker’s directions.
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