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Chocolate Lover's Page

We hope you enjoy the
recipes contained here for the
Chocolate Lover in You!


Rocky Road Pudding
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1 cup skim milk
¼ tsp honey
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
2/3 cup miniature marshmallows
1/4 cup chopped walnuts

In a medium saucepan, combine sugar, cocoa, and salt. Mix well. Whisk in skim milk, evaporated skim milk, and honey until smooth. Cook over medium heat, whisking constantly, until mixture boils. Cook, whisking constantly, for 1 minute longer. Remove from heat. In a small bowl, whisk egg until foamy; gradually whisk 1/4 cup of the hot pudding mixture into the egg. Return egg mixture to saucepan, whisking constantly until blended. Cook pudding over medium low heat, whisking constantly, until slightly thickened about 2 minutes. Do Not Boil. Remove from heat. Stir in vanilla and almond extracts. Cool slightly. /Add 1/3 cup marshmallows, stirring until marshmallows melt slightly. Do not over mix. Press plastic wrap directly on surface and cool to room temperature. Chill for 1 hour. Divide pudding into 8 dishes and top with walnuts and remaining marshmallows.

CFF Shared by Carole


Cincinnati Chili Cockaigne
Recipe By: Joy of Cooking - 1997 Edition
1 qt water
2 lbs ground chuck
2 med onions -- finely chopped
5 cloves garlic -- crushed, up to 6
1 can tomato sauce -- (15 oz)
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
10 peppercorns -- ground
8 whole allspice -- ground
8 whole cloves -- ground
1 lg bay leaf
2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground cayenne pepper
1 tsp ground cumin
1/2 oz unsweetened chocolate -- grated
Cooked spaghetti
Cheddar cheese -- grated (optional)
Chopped onion -- (optional)
1/4 cup cooked red kidney beans -- (optional)
Oyster Crackers -- (optional)
Red Pepper Sauce -- (optional)

In a 4 to 6 quart pot, bring the water to a boil, then add the ground chuck. Stir until separated and reduce heat to a simmer. Add the onions, garlic, tomato sauce, vinegar and Worcestershire sauce. Stir and add the peppercorns, allspice, cloves, bay leaf, salt. cinnamon, cayenne, cumin and chocolate. Bring back to a boil, then reduce to a simmer, for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. Before serving, skim all or most of the fat and discard. Reheat the chili and serve over cooked spaghetti.

For a 2-way, add: Cheddar cheese, grated.
For a 3-way, sprinkle on chopped onion.
For a 4-way, top each serving with 1/4 cup cooked red kidney beans.
For a 5-way, traditional sides also include Oyster crackers and Red pepper sauce.

CFF Shared by Eileen


The Ultimate Valentine Cake
Recipe By: Bon Appetit, February 1990
***CHOCOLATE HEART LID***
3 oz imported white chocolate (such as Lindt OR Tobler) -- chopped
3 oz bittersweet (not unsweetened) or semisweet chocolate -- chopped
***CAKE***
9 oz imported white chocolate (such as Lindt OR Tobler) -- chopped
5 lg eggs -- separated, room temperature
1/2 cup plus 1 tablespoon sugar
1 tbsp framboise liqueur or Grand Marnier
1 tsp vanilla extract
6 tbsp unsalted butter -- melted, warm (3/4 stick)
3/4 cup cake flour
***ICING***
12 oz bittersweet (not unsweetened) or semisweet chocolate -- chopped
1 1/4 cups unsalted butter -- (2 1/2 sticks)
3 tbsp light corn syrup
3 tbsp framboise liqueur or Grand Marnier
***ASSEMBLY***
1 pt basket strawberries -- hulled and halved
1 1/2 pts basket raspberries
1 pt basket strawberries with stems -- halved through stem end -- (stems left intact)
***BERRY COMPOTE***
2 (1 Pint) baskets strawberries -- hulled and sliced
3 tbsp sugar
2 tbsp framboise liqueur or Grand Marnier
2 1/2 pt baskets raspberries

To make heart lid: Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil.  Butter outside of pan. Place heart pan atop paper on cookie sheet.  Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl.  Set bowl over saucepan of simmering water; stir until smooth.  Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir
until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan.  Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate.  Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

To make cake: Preheat oven to 350 F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan.

Bake 45 minutes. Cover top with foil. Bake until tip of small knife
inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

To make icing: Melt chocolate, butter and corn syrup in heavy medium
saucepan over low heat, stirring until smooth. Stir in framboise. Cool
icing until firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2
layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake.  Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately.  Rewarm icing over very low heat until just spreadable before continuing with recipe.)

To assemble: Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid.  Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

To make Berry Compote: Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

Arrange reserved berries on platter around cake. Serve cake, spooning
compote over each piece. Serves 12.

Note: A showstopper centerpiece cake for February 14th. White chocolate provides a rich, buttery texture.To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

CFF Shared by Eileen


Chocolate Pots De Creme
Recipe By: Make It Chocolate
2/3 cup sugar
6 tbsp cocoa
1 cup light cream
2 egg yolk -- slightly beaten
1/4 cup butter -- softened
1 tsp vanilla extract
Sweetened Whipped Cream

In medium saucepan combine sugar and cocoa; gradually add light cream. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Remove from heat; gradually stir into beaten egg yolks. Stir in butter and vanilla; blend well. Pour into six creme pots or demitasse cups; press plastic wrap directly onto surface.

Chill several hours or until set. Garnish with sweetened whipped cream.

CFF Shared by Eileen


Fudgey Pecan Torte
Recipe By: Make It Chocolate
1 cup butter or margarine -- melted
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3 eggs* -- separated
2/3 cup cocoa
1/2 cup all-purpose flour
3 tbsp finely chopped pecans
1/8 tsp cream of tartar
1/8 tsp salt
**ROYAL GLAZE** -- recipe in directions
1 1/3 cups semisweet chocolate -- broken up
1/2 cup whipping cream
Pecan halves -- optional

*Eggs should be at room temperature.

Line bottom of 9 inch springform pan with aluminum foil; butter foil and side of pan. Heat oven to 350 F. In large mixer bowl, combine melted butter, sugar and vanilla; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour and water; beat well. Stir in nuts. In small mixer bowl beat egg whites, cream of tartar and salt until stiff peaks form; carefully fold into chocolate mixture. Pour into prepared pan. Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; chill until firm.

Remove side of pan. Pour Royal Glaze over cake, allowing glaze to run down side. Spread glaze evenly on top and side. Allow to set. Garnish with pecan halves if desired. 10 - 12 servings

Royal Glaze: In small saucepan combine the chocolate (chocolate chips work very well) and whipping cream. Cook over very low heat, stirring constantly, until chocolate is melted and mixture begins to thicken.

CFF Shared by Eileen


Individual Molten Chocolate Cakes
Recipe By: Joy of Cooking - 1997 Edition
6 oz bittersweet or semisweet chocolate -- coarsely chopped
6 tbsp unsalted butter -- (3/4 stick)
1/4 cup unsweetened cocoa
4 lg egg whites
1/8 tsp cream of tartar
2 tbsp sugar
Whipped Cream

Have all ingredients at room temperature (68 - 70 F). Preheat the oven to 400 F. Butter and sugar 8 muffin cups. Place the chocolate and butter in the top of a double boiler or in a microwave on medium, heat, stirring often, until the chocolate and butter are melted and smooth. Remove from the heat and sift in the cocoa. Stir until smooth. In a medium bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, beating on high speed. Beat until the peaks are stiff but not dry.  Use a rubber spatula to fold one quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Fill the muffin cups about three-quarters full. Bake until the cakes are cracked on the top but still gooey in the center, 7 to 8 minutes (a minute
or so longer if the batter has been stored in the refrigerator). Let sit for 2 to 3 minutes; the cakes will shrink slightly from the sides of the pan. Place a rack over the cakes and invert to unmold. Serve hot,
accompanied with whipped cream.

Notes: These are flourless, ultrarich, sauce-in-the-center, bittersweet chocolate cakes baked in a muffing tin and served warm.  They are worthy of an elegant dinner party. You can make the batter ahead, scrape it into the muffin tin, and cover and refrigerate overnight before baking.

CFF Shared by Eileen


Chocolate Butterflies
Recipe By: Make It Chocolate

In top of double boiler over hot, not boiling water, melt 1 cup Semisweet chocolate; stir until completely melted. Cool slightly. Into small pastry bag fitted with a writing tip or into parchment bag spoon melted chocolate. On wax paper pipe chocolate in a steady flow into butterfly shape. Fold small, narrow strip of double-thickness aluminum foil into 'M" shape. Gently place butterfly on wax paper into center of the "M" allowing wings to rest against sloped sides. Pipe strip of melted chocolate into the center of the "M" to reinforce butterfly body. Cover; chill until shapes are firm. Remove butterflies from refrigerator; carefully peel wax paper away from chocolate. Place on tray; cover and refrigerate until ready to use.

CFF Shared by Eileen


Chocolate Curls
Recipe By: Make It Chocolate

The secret to successful curls is chocolate at the proper temperature,
slightly warm but still firm. On a warm day, room temperature might be fine.

Place an unwrapped plain chocolate bar (milk, semi-sweet, etc.) or
unsweetened baking chocolate on a cookie sheet. Place in cooled oven until warm. (Or place in microwave oven on high power about 30 seconds or just until chocolate feels slightly warm.) With even pressure draw vegetable peeler along underside of chocolate; a curl will form. Use wooden pick to lift curl onto wax paper-covered tray.  Refrigerate until firm.

Use side of candy bar for narrow curls. Use width of one or two blocks for medium-size curls. Use entire width of bar for large curls.

Note: Chocolate curls can be refrigerated in covered container and stored for later use.

CFF Shared by Eileen


Chocolate Leaves
Recipe By: Make It Chocolate

Thoroughly wash and dry leaves to be coated. In top of double boiler over hot, not boiling, water melt 2/3 cup semi-sweet chocolate; stir until completely melted. With small soft-bristled pastry brush, brush melted chocolate on top of each leaf. (Use underside of leaf for more distinct vein markings.) Avoid getting chocolate on other side of leaf or removal may be difficult. Place on wax paper covered cookie sheet; chill until very firm. Carefully peel or tear leaves away from chocolate. Place on tray; cover and refrigerate until ready to use.

Note: Many leaves are safe for coating, check with florist if in doubt.

CFF Shared by Eileen


Chocolate Triangles & Wedges
Recipe By: Make It Chocolate

In top of double boiler over hot, not boiling water, melt 1 cup semisweet chocolate; stir until completely melted. On wax paper covered cookie sheet spread melted chocolate with spatula into 8 inch square or circle. Chill 5 to 8 minutes or just until chocolate begins to set.

With sharp knife, score chocolate square into smaller squares; cut each small square diagonally in half to make triangles. Score chocolate circle into pie-like wedges. Do not try to separate at this time.  Cover; chill several hours or until very firm. Carefully peel wax paper away from chocolate; gently separate triangles or wedges at score marks. Place on tray; cover and refrigerate until ready to use.

CFF Shared by Eileen


Chocolate Almond Cheesecake
Recipe By: Taste of Home Magazine, Jun/Jul '95/Sue Klapper
1 1/4 cups graham cracker crumbs
1 1/2 cups sugar -- divided
1/2 cup cocoa + 2 T. -- divided
1/4 cup butter or margarine -- melted
2 packages cream cheese -- softened, 8 oz.
1 cup sour cream
3 eggs
1 1/2 teaspoons almond extract -- divided
1 cup heavy cream
1/4 cup confectioner's sugar
1/4 cup almonds -- sliced, toasted

Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well. Press into the bottom of a 9 inch springform pan; chill. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth.  Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.


Chocolate Mint Cheesecake
6 chocolate wafer cookies -- crushed
1 1/2 cup light cream cheese -- softened
1 cup sugar
1 cup cottage cheese, lowfat
1/4 cup unsweetened cocoa -- Plus 2 tbsp unsweetened cocoa
1/4 cup all-purpose flour
1/4 cup creme de menthe
1 tsp vanilla extract
1/4 tsp salt
1 med egg
2 tbsp semisweet chocolate chips
Choclate curls for garnish. -- * see note

Preheat oven to 300 F. Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate chips. Slowly pour mixture over crumbs in pan. Bake for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack.  Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls.

NOTE: To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3-inch-wide strip.  Let stand until cool but not firm.  Pull a vegetable peeler across the chocolate, and transfer curls to a plate.  Store chocolate curls in the freezer.

NOTES: You can substitute an 8-inch springform pan for this
cheesecake recipe, if desired.  The larger cheesecake will require
only 45 to 50 minutes baking time.


Buckeye Candy
1 lb powdered sugar
1 1/3 sticks butter
1 12-oz jar chunky peanut butter
1 12-oz pkg chocolate chips
Parafin

Mix sugar, butter and peanut butter. Form into balls. Chill overnight. Melt chocolate. Add a little melted parafin. Dip balls in chocolate leaving a small area of peanut butter showing to create the 'buckeye' effect. Use skewer to hold while you dip. Chill.

CFF Shared by Leilani


Bumpy, Crunchy Rocky Road
12 ounces semisweet chocolate chips
1 ounce unsweetened baking chocolate
2 tbsp butter or margarine
4 cups miniature marshmallows
2 cups peanuts -- salted
3/4 cup wheat germ

Butter a 9x9x2 inch pan; keep cold in refrigerator. Combine semisweet chocolate, unsweetened chocolate and butter in top of double boiler.  Place over simmering water until chocolate is melted; remove from heat. Stir in marshmallows, peanuts and wheat germ until well blended. Pack into chilled prepared pan.  Refrigerate several hours or until firm.  Cut into squares.  Store in refrigerator.

OR instead of packing into greased pan, drop by tablespoons onto a greased cookie sheet.  Cool and store in refrigerator.


Cafe au Lait Truffle
4 oz Milk chocolate
4 oz White Chocolate
2 tbsp Unsalted Butter (room temperature)
1 cup Whipping cream
1 tbsp Instant coffee
1 lb White or Milk Chocolate for dipping
1 tbsp Cocoa for decoration

Scald cream in heavy saucepan. Remove from heat and let cool to room temperature. Strain through sieve. Add instant coffee to scalded cream. Stir to mix. Carefully melt both chocolates together in a double boiler over hot water. Remove from heat. With a whisk, beat butter into chocolate until smooth. Vigorously beat cream/coffee mixture into chocolate/butter mixture until light and fluffy. Chill until firm, approximately 2-4 hours.

Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch balls. Freeze well wrapped in plastic.

Suggested Decoration:  Dip this truffle in melted white or milk chocoalte and dust with cocoa while chocolate is still wet.

Yield:  40 - 45 Truffles


Candy Bar Fudge
Recipe By: Taste of Home Magazine Dec/Jan '96
1/2 cup butter or margarine
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups confectioner's sugar
1 tsp vanilla extract
30 caramels -- unwrapped
1 tbsp water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk.  Microwave on high until mixture boils, about 3 minutes. Stir in confectioner's sugar and vanilla. Pour into a greased 8" square baking  pan. In another microwave safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over  chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Yield 2-3/4 Pounds.


Candy Ingredients
Recipe By: Candy Making for Beginners, Evelyn Howe Fryatt (1996)

Candy is wonderfully rich and sweet--a delicious treat made from a variety of ingredients from your own kitchen.

Granulated white sugar dissolves easily and is used most often. Brown sugar (light or dark) adds a caramel flavor and Powdered sugar gives a smooth texture to uncooked candies. Corn syrup is a liquid sweetener used in candy making to prevent graininess (sugar crystal formation).  But when too much is used the candy becomes soft and sticky. Molasses and honey add sweetness plus their own distinctive flavor.

NOTE: Powdered sugar has cornstarch added. It can also he called icing sugar. When making uncooked candy it is especially important to use sugar with cornstarch added which acts as a thickener.  Check the ingredients on the package to be sure you have the kind of sugar you need for the recipe. Milk and cream are used in these recipes.  Whole milk gives candy a rich flavor.  Half and half and whipping cream add richness and flavor. Low-fat milk can be used to replace milk but the candy will be less rich. Evaporated milk is whole milk with 60 percent of the water removed. Low-fat dry milk has fat and water removed to make a powder. It gives flavor and texture to uncooked candies.  Sweetened condensed milk is whole milk that has 50 percent of the water removed and sugar added. It adds flavor and sweetness to cooked and uncooked candies.

CFF Shared by Sherilyn


Candy Making Tips For Beginners
Recipe By: Candy Making for Beginners, Evelyn Howe Fryatt (1996)

I love sweets so I like to have some homemade candy on hand to enjoy now and then. And when I put in my own wholesome ingredients and flavorings I know that the candy I make will be just the way I like it. Of course I want to be sure that what I make is always successful.  Over the years I've developed some tried-and-true methods for cooked candies that give me perfect results every time.  My secrets are basic but very important.  How do they work? Let me share these tips with you. I know you'll find them helpful.

Always read the recipe before you start to cook. Be sure you have the ingredients you need. Always use a candy thermometer. They are expensive and using this little tool to judge how long to cook the candy mixture is so critical for toffees, fondants, and fudge. Be sure to immerse the entire bulb in the boiling syrup, do not rest it on the bottom of the pan, and always read it at eye level.  Double check the candy temperature using the cold water method. I use this method first when the candy thermometer nears the required temperature.  Often the candy is ready before the temperature suggested in the recipe.  Using both methods takes the guessing out of candy making. Use a deep, heavy saucepan. Syrups rise as they boil so you'll need a pan with four times the capacity of the ingredients you use to prevent overflow. Choose cast iron, heavy aluminum, or stainless steel to allow syrups to cook evenly without burning. Scorched candy has to be thrown out.  Stir with a long-handled wooden spoon. Wood does not conduct heat so temperature of syrup will be more accurate. The long handle will also keep your hand away from splashes from the hot liquid. When you put candy on to cook, stir the sugar until it is completely dissolved and comes to a boil, then stir only enough to prevent sticking to the pan and scorching. As candy cooks, remove any sugar crystals on the side of the pan with a pastry brush dipped in hot water. This prevents large crystals from forming and keeps candy from being grainy. This is important for fudge, caramels, toffee, and hard crack candy.

Cool candy to lukewarm at room temperature before beating, unless otherwise instructed. (Do not cool in the refrigerator or freezer.)  Use a heavy duty electric mixer or wooden spoon and beat cooled candy until it starts to firm. Pour into pan immediately.

These tips are really simple, but if you follow them I'm sure they will make a difference in the outcome of your candy making.

CFF Shared by Sherilyn


Cherry Walnut White Chocolate Fudge
1 cup walnuts
3 cups sugar
1 cup whipping cream
1/2 cup butter
1/4 cup light corn syrup
8 oz premium white chocolate, -- chopped
1 tsp vanilla
1 cup chopped dried cherries -- *1
Tart cherries and fresh mint leaves -- for garnish

YIELD:  64 candies

*1: To Prepare Cherries take: 1 package (3 ounces) dried cherries; 1/2 cup kirsch. Place cherries on cutting board. Finely chop into uniform pieces with chef's knife. Combine cherries and kirsch in small bowl.  Cover with plastic wrap; let stand at room temperature overnight.

DIRECTIONS:

1. Preheat oven to 375 F. To toast walnuts, spread on baking sheet.  Bake 6 to 8 minutes until lightly browned and fragrant, stirring occasionally.

2. Remove from baking sheet to cutting board; cool slightly. Chop walnuts into uniform pieces with chef's knife, set aside.

3. Spray 9 x 9-inch pan with nonstick cooking spray. Spray inside of heavy large saucepan.

4. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently. Wash down sugar crystals. (Dip pastry brush in hot water. Gently brush crystals down into sugar mixture or let them collect on brush bristles. Dip brush frequently into hot water to clean off bristles.)

5. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan.

6. Continue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F.) on candy thermometer, stirring frequently. If candy thermometer is not available, use cold water test for candy.

7. Remove from heat; let stand 10 minutes. (Do not stir.)

8. Add white chocolate and vanilla; stir 1 minute or until chocolate is melted and mixture is smooth. Stir in cherries and reserved walnuts.

9. Spread evenly in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with sharp knife while fudge is still warm.

10. Refrigerate until firm. Cut along score lines into squares.
Garnish, if desired. Store in airtight container at room temperature.


Dark & White Chocolate Lollipops
Recipe By: Homemade in the Kitchen
4 oz bittersweet chocolate, broken up
4 oz white whocolate, broken up

Put the chocolate into separate 1-cup glass measuring cups. Melt the chocolate in a microwave oven for about 5 minutes at 50 percent power. Remove the measuring cups from the microwave and stir the chocolate a bit until completely melted and smooth. Fill one side of each mold with bittersweet chocolate and opposite side with white chocolate. Swirl together with a toothpick to create a marbleized effect. Take care to swirl the chocolate all the way into the mold and not just on the surface, so that both sides of the lollipop will be marbleized. Insert a lollipop stick into each mold, pushing it about 1/4 inch into the chocolate and smoothing chocolate over the stick so that it will be secure when hardened. Refrigerate the lollipops for about 30 minutes, until hardened, and pop out of the molds. Wrap each in a lollipop bag. Store the chocolate Lollipops in an airtight container in the refrigerator for up to 3 months.

Yield: 4 lollipops


Chocolate-Covered Cherries
Recipe By: Southern Living Annual Recipes
1/4 cup plus 2 tbsps butter -- softened
2 1/2 cups powdered sugar -- sifted
1 1/2 tsps milk
1/4 tsp vanilla extract
42 maraschino cherries (approximately) -- with stems
1 pkg chocolate morsels (12 oz) -- semisweet
1 tbsp shortening

Cream butter; gradually adding sugar, beating well. Blend in milk and vanilla. Chill mixture two hours or until firm. Drain cherries, and dry thoroughly on paper towels. Place bowl of sugar mixture in a bowl of ice to keep mixture chilled. Shape a small amount of sugar mixture around each cherry. Place on wax paper-lined baking sheet; chill approximately two hours or until firm. Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Dip each cherry by the stem into chocolate. Place on a wax paper-lined baking sheet; chill until firm. Store in a cool place.

Yield:  3-1/2 dozen.

CFF Shared by Sherilyn


Kahlua Fudge
1 1/3 cups sugar
7 oz marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp salt
2 cup semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp vanilla

Line 8-inch square baking pan with foil. In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2-3/4  pounds.

CFF Shared by Wendy


Million $ Fudge
1 12-oz pkg semisweet chocolate chips
1 pkg German sweet chocolate
1 pt marshmallow cream
2 cups broken nuts
4 1/2 cups sugar
Pinch salt
2 tbsp butter
1 14 1/2 oz can evaporated milk

Place chocolate, cream and nuts in large bowl. Combine sugar, salt, butter and milk in a saucepan and boil for 6 minutes. Pour boiling mixture over ingredients in bowl; beat until chocolate is completely melted. Pour into buttered 9 x 13" pan. Let stand a few hours before cutting. Store in box. Makes 5 lbs.

CFF Shared by Leilani


Nanaimo Truffle
8 oz. semisweet chocolate (chopped fine)
1/2 cup whipping cream
1/2 lb white chocolate cut into small pieces -- approx. 1/2" x 1/2"
1/4 cup coconut
1/4 cup graham cracker crumbs
1/4 cup chopped walnuts

Bring cream just to a boil in a heavy saucepan. Remove from heat. Beat chocolate into cream using hand mixer or whisk. Beat until smooth and all chocolate is melted. Fold in coconut, graham crumbs and walnuts; mix well. Chill mixture for about an hour, or until stiff enough to work with. Press chocolate mixture around white chocolate pieces to coat. Try to form an illegular ball. Freeze well wrapped in plastic.

Notes: Combine all the ingredients in a Nanaimo bar and what a truffle it makes!

Yield:  42 - 45 Truffles

Source:  "Oh Truffles by Au Chocolat, Perfect Recipes for Every Chocolate Lover's Fantasy," by Pam Williams and Rita Morin

CFF Shared by Peggy


Chocolate Pecan Pie Squares
Recipe By: Canadian Living/April 1995
1 1/2 cups flour
1/3 cup icing sugar
1/4 cup unsweetened cocoa
3/4 cup cold unsalted butter -- cubed
1 tsp vanilla
1 tsp cold water
Topping:
3 oz unsweetened chocolate -- chopped
1/3 cup unsalted butter
3/4 cup brown sugar -- packed
1 egg
3/4 cup corn syrup
1 tsp vanilla
3 cups pecan halves

Lightly grease 9 x 13" cake pan; line with foil, leaving 2" overhang on each long side. Lightly grease foil.

In food processor or bowl, combine flour, sugar and cocoa. Add butter, vanilla and water; pulse or cut in with pastry blender until in fine crumbs. With fingers, knead portions into balls of dough; pat into prepared pan. Bake in 350°F oven for 20 minutes.

Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt chocolate with butter; remove from heat. Whisk in sugar, then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour over base, spreading evenly.

Bake for 20 to 25 minutes longer on until filling is just set. Let cool completely in pan on rack. Refrigerate until firm.

With knife, cut along ends of pan; using foil overhang; lossen from pan. Invert onto back of baking sheet; peel off foil. Invert onto board; cut into squares.

Makes 48 squares.

NOTES : Full of nuts and with a double-chocolate punch both in the base and filling, these sublime morsels will go a long way in satisfying a chocoholi's cravings!

Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.


Chocolate Raspberry Bars
Recipe By: Taste of Home Magazine; Jun/Jul '95
1 cup all-purpose flour
1/4 cup confectioner's sugar
1/2 cup butter or margarine
Filling:
1/2 cup raspberry jam
4 oz cream cheese -- softened
2 tbsp milk
1 cup vanilla-flavored chips -- melted
Glaze:
3/4 cup semisweet chocolate chips
2 tbsp shortening

In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9 inch square baking pan. Bake at 375 for 15 to 18 minutes or until browned. Spread jam over warm crust. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth. Spread carefully over jam layer. Cool completely. Chill until set, about 1 hour. For glaze, melt chocolate chips and shortening; spread over filling. Chill for 10
minutes. Cut into bars; chill another hour. Store in the refrigerator.


Nanaimo Squares
1/2 cup butter
1/4 cup granulated sugar
5 tbsp cocoa
1 egg
1 tsp vanilla
1/2 cup nuts -- chopped
2 cups graham cracker crumbs
1 cup coconut
2 cups confectioners' sugar
1/4 cup butter -- softened
1/4 cup milk
2 tbsp dry custard powder -- see note
2 squares semisweet chocolate -- (1 oz each)
1 tbsp butter

Combine 1/2 cup butter, the granulated sugar and cocoa. Add egg and vanilla. Cook mixture in a double boiler until thick, 5-8 minutes, stirring often. Add nuts, graham cracker crumbs and coconut. Press into an ungreased 9x9 inch pan.

Mix confectioners' sugar, 1/4 cup softened butter, the milk and custard powder. Spread on top of chocolate mixture. Chill 1/2 hour.

Melt semisweet chocolate with 1 tbsp butter in a microwave oven or double boiler. Mix until smooth. Spread over custard layer. Refrigerate until set. Cut into squares or bars (small size).

Note: Powdered custard mix found in most grocery stores may be used instead of the custard powder, the result is similar, but the custard layer doesn't set up as firmly. You may use 2 tbsp of instant vanilla pudding mix instead of the custard powder, also.

CFF Shared by Leilani


Chocolate Pots De Creme
Recipe By: Make It Chocolate
2/3 cup sugar
6 tbsp cocoa
1 cup light cream
2 egg yolk -- slightly beaten
1/4 cup butter -- softened
1 tsp vanilla extract
Sweetened Whipped Cream

In medium saucepan combine sugar and cocoa; gradually add light cream. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Remove from heat; gradually stir into beaten egg yolks. Stir in butter and vanilla; blend well. Pour into six creme pots or demitasse cups; press plastic wrap directly onto surface. Chill several hours or until set. Garnish with sweetened whipped cream.


Chocolate Pie
1 pkg semisweet chocolate chips -- (12 oz) melted and cooled slightly
1 container frozen whipped topping -- (8 ounces) thawed
1 1/2 cups coarsely crushed chocolate sandwich cookies -- divided
One 9-inch chocolate graham cracker pie crust

In a large bowl, combine the chocolate chips and whipped topping; mix well. Reserve 1/4 cup crushed cookies. Stir the remaining 1 1/4 cups crushed cookies into the chocolate mixture then spoon into the pie crust. Sprinkle the reserved cookie crumbs evenly over the top. Cover and chill for at least 2 hours before serving.

CFF Shared by Iara
 
 


 


 


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