Chocolate Recipes

Chocolate Mousse

2009-03-22T04:20:00.000-07:00

Ingredients

6 oz : 120 g Semi sweet grated chocolate.
6 : 6 Eggs
1/4 tsp : 1 ml Salt

Preperation

Melt the Chocolate in a double boiler.
Cool slightly.
Beat the egg yolks until light and thick.
Gradually stir in the melted chocolate.
Whip the egg whites with the salt until stiff.
Gently fold into the mixture.
Spoon the mousse into serving dishes, cover with plastic wrap and chill for about 6 hours.

Chocolate Cream Rolls

2009-03-22T03:45:00.000-07:00

Ingredients

2 Cups : 500 ml's Ricotta Cheese
1 tsp : 5 ml's Vanilla Extract
1/4 Cup : 60 ml's Confectioners Sugar
1/4 Cup : 60 ml's Candied Fruit
1/3 Cup : 90 ml's Chocolate Chips
12 : 12 Desert Crepes
1 Cup : 250 ml's Kiwi Papaya Sauce

Crepe Batter Ingredients

1 Cup : 250 ml's All Purpose Flour
1/4 tsp : 1 ml Salt
2 Tbsp : 20 ml's Safflower Oil
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 : 1 Egg
1/2 tsp : 3 ml's Vanilla Extract

Kiwi Papaya Sauce Ingredients

6 : 6 Paierd, Chopped Kiwi's
2 Cups : 500 ml's Papaya Pulp
1/4 Cup : 60 ml's Granulated Sugar
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 1/2 tbsp : 24 ml's Corn Starch
1/3 Cup : 80 ml's Apple Juice

Preperation : Chocolate Cream Rolls

Cream the cheese in a food processor.
Add the vanilla and sugar and beat.
Remove from the Food Processor and beat in the fruit and chocolate chips.
Spoon cheese blend onto the crepes and roll.
Plate the crepes and top with sauce.

Preperation : Crepe Batter

Sift the flour and salt together, blend in the oil, milk, and water.
Beat eggs and add to the liquid.
Stir in Vanilla Essence.
Blend in Dry Ingredients, beat until a smooth, thin batter is formed.

To cook:

Spread about 3tbsp (45ml's) batter into lightly buttered hot skillet.
Cook about 1 1/2 minutes, turn the crepe and cook about 1 minute over medium heat.
Turn out and use as required.

Preperation : Kiwi Papaya Sauce

Puree the Kiwi's with the papaya in Food processor.
Press through a sieve into a small sauce pan.
Stir in Sugar.
Mix Cornstarch with apple juice and add to the fruit.
Heat over low heat until the sauce is thick.

Chocolate Whip

2009-03-12T09:05:00.000-07:00

Ingredients

1 packet of red jelly
2 1/2 T. cocoa
2 T. custard powder
4 1/2 c. water
3 eggs, seperated.
1 c. sugar

Directions

1. Mix the cocoa and custard powder with 1/2 c. sugar and 1/2 c. cold water and stir into 2 c. boiling water. cook while stirring until the mixture thickens.
2. Beat the yolks of egg with 1/2 c. sugar and add to the first mixture. Cook for 2 minutes.
3. Dissolve the jelly in 2 c. boiling water. Stir until all the crystals have dissolved. Remove the other mixture from the stove and immediately add the jelly. Mix well.
4. Chill and as soon as it begins to set, fold in the stiffly beaten egg whites.
5. Pour the mixture into a wet mould and chill to set.
6. Unmould and serve with custard, cream or peppermint sauce.

Chocolate Roll

2009-03-12T08:33:00.001-07:00

Ingredients

1/2 c. flour.
1/4 t. salt
2 T. Cocoa
1 T. Lemon Juice
1/2 t. Vanilla Essence
3 eggs, seperated
1/2 c. Castor Sugar

Directions

1. Sift andmeasure the flour.
2. Sift the flour, salt and cocoa together.
3. Beat the egg yolks, lemon juice and sugar (except 1 T.) thoroughly.
4. Lightly fold in the dry mixture.
5. Beat the egg whites with 1T. sugar until stiff and fold into the batter.
6. Line a baking tin (14 inches by 10 inches) with greased paper and pour mixture into it.
7. Bake in a hot oven (425 degrees F.) for 10 to 12 minutes.
8. Turn out onto a damp cloth, spread the filling over it with a spatula and roll it immediately.
9. Sprinkle castor sugar over roll.
10. Leave to cool on a wire cooler.

Filling

3/4 c. butter
1 1/2 to 2 c. icing sugar
Vanilla Essence.

Beat the butter, adding the icing sugar gradually until the mixture is light and creamy. Add about 1/2 t. vanilla essence. Spread over the roll.

Banana Chocolate Chip Bread

2009-02-24T03:27:00.000-08:00

Ingredients

2 c Flour, sifted
1/2 c Butter or margarine
1 ts Baking powder
1 c Bananas, mashed
1/2 ts Baking soda
3 tb Milk
1 c Sugar
8 oz Semisweet chocolate chips
1 Egg

Directions

Preheat oven to 350. Well grease a 9x5x3" loaf pan.In a medium bowl, sift flour, baking powder and soda together; set aside.cream sugar, egg and butter until light and fluffy. Blend in bananas and milk. Add dry ingredients until just moistened. Stir in chocolate chips. Pour into prepared pan.Bake for 1 hour, or until toothpick
comes out clean.

Lavender Chocolate Fudge

2009-02-24T03:17:00.000-08:00

Ingredients

2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
1 tablespoon dried lavender (use less if desired)
1 1/2 cups granulated sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1 teaspoon vanilla extract

Directions

Line an 8-inch-square baking pan with foil.

Place evaporated milk and lavender in medium, microwave-safe bowl. Heat on High (100%) power for 1 minute. Cover with plastic wrap; steep for 10 minutes. Strain into medium, heavy-duty saucepan; discard lavender. Add sugar, butter and salt to saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Add the marshmallows; stir vigorously until almost melted. Stir in morsels and vanilla extract until melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Decadent Chocolate Cake

2008-12-04T01:43:00.000-08:00

Ingredients

* 1 3/4 cups SR Flour
* 1/2 teaspoon Salt
* 1/2 cup cocoa
* 2 eggs
* 1 1/4 cups sugar
* 125 grams Melted butter or Marg
* 1 teaspoon Vanilla
* 1 cup Milk

Instructions
Combine flour,salt,cocoa,& sugar in a bowl
Add melted butter to beaten eggs,vanilla & milk
Combine & beat well cook in a greased line slice tin 25 mins at 180c
Don't over beat it .

Recipe donated by Eli from http://www.goodrecipes.com.au/

Chocolate and Walnut Biscotti

2008-11-25T21:41:00.000-08:00

* 185 grams Butter
* 1/3 cup Caster Sugar
* 1/3 can Condensed Milk
* 1 1/2 cups Self Raising Flour
* 1/4 teaspoon Salt
* 125 grams Chocolate Chips
* 1/2 cup Walnuts chopped

Instructions
Put small spoons full onto lightly greased trays and bake for 15 - 20 minutes in 180dg. oven (fan forced).
Loosen and cool on trays.

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Recipe donated by Eli from http://www.goodrecipes.com.au/

Simple Chocolate Sauce

2008-11-25T21:34:00.000-08:00

* 1 1/2 cups sugar
* 1 cup milk
* 1/4 teaspoon salt
* 1/4 cup cocoa powder (not drinking chocolate)
* 1 teaspoon vanilla essence

Instructions
Mix sugar and cocoa powder together in a pot, add milk, making sure there are no lumps. Slowly bring to the boil stirring continiously making sure the sugar has dissolved. Boil for 10 minutes. Add salt. Remove from stove and allow to cool slightly, add vanilla. Keeps well stored in the fridge.
Enjoy!!

Eli's Chocolate Brownies

2008-11-20T22:16:00.000-08:00

Ingredients

* 1/2 cup rice flour
* 1/2 cup plain flour
* 1/4 teaspoon baking powder
* 1/3 cup cocoa powder
* 1 1/4 cups caster sugar
* 2 eggs
* 150 grams butter, melted

Instructions
1)
Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2)
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture.
3)
Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven.
4) Allow to cool in pan. Lift from pan. Cut into squares.

Recipe donated by Eli from http://www.goodrecipes.com.au/

Double Chocolate Brownies

2008-11-20T00:45:00.000-08:00

1 cup all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 cup vegetable oil
2/3 cups brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup low fat evaporated milk
1 1/2 cups dark chocolate chips
1/2 cup chopped pecans

1. Set oven to 325 degrees F. Grease a 9 x 9 baking pan.
2. Combine flour, cocoa powder, and baking soda. Set aside.
3. Whisk together vegetable oil, brown sugar, eggs and vanilla extract.
4. Meanwhile, in sauce pan heat milk and chocolate chips until all the chips have melted. Remove from heat and allow to cool. Slowly add to sugar mixture while whisking.
5. Add flour mixture to chocolate mixture and whisk until just combine. Fold in remaining 1/2 cup chocolate chips and chopped pecans. Pour batter into baking dish and bake in a 325 degree oven for 30 minutes. At this point, an inserted toothpick will probably not come out clean but this does not mean that the brownies are not cooked. Set on a wire rack for 10 minutes, then cut into cubes.

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This recipe is from my blog Healthy and Gourmet (www.healthyandgourmet.blogspot.com) and is in response to your request from foodbuzz for recipes with chocolate. I focus on creating recipes that look and taste absolutely decadent but which are made with an emphasis on healthy and wholesome ingredients. I try to avoid using unhealthy fats as much as possible. Most of my recipes are my own creations but some are my healthy versions of traditional American/European and other ethnic dishes.
Please feel free to email me if you have any questions.
Thanks!
Natasha

Raw Chocolate Cake

2008-11-19T22:16:00.000-08:00

Ingredients:

1 1/2 cups walnuts, unsoaked

dash of salt

12 medjool dates, or 16 deglet dates, unsoaked

1/4 cup raw cacao powder

1/2 tsp. vanilla extract

3 tsp water

2 tsp maple syrup or agave nectar

1/2 cup raspberries to garnish (optional)

Steps:

1. Blend walnuts and salt in a food processor until finely ground. Add the dates, cacao powder and vanilla. Process until the mixture begins to stick together. Add the water and sweetener and process briefly.
2. Transfer to a serving plate and form mixture into a 5-inch round cake. Chill for at least 1 hour. Decorate with fresh raspberries or make a raspberry fruit sauce before serving, if desired.
3. Cover with plastic and keep in the refrigerator. Will keep for three days or two weeks in the freezer.

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Recipe added to http://tastebuddelights.com by gfchef from http://www.heartofcooking.com/

Raw Chocolate

2008-11-19T22:07:00.000-08:00

Ingredients:

2 cups raw cacao powder

1 cup coconut oil or cocoa butter

1-2 Tbsp. vanilla extract

3-4 Tbsp. agave nectar

chopped almonds, walnuts, raisins, or anything else you’d like to add

Steps:

1. Heat oil slowly over low-medium heat in a saucepan. Mix in the agave and vanilla. Then mix in the cacao powder. Make sure it never boils or gets above medium heat (or 110 F).
2. Pour mixture into a pan and put it in the freezer or refrigerator to harden.

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Recipe added to http://tastebuddelights.com by gfchef from http://www.heartofcooking.com/

Chocolate Chip Pudding Cookies

2008-11-18T01:48:00.000-08:00

2 1/4 cup flour, unsifted
1 tsp. baking soda
Salt
1 (4 serving size) of chocolate instant pudding mix
1 cup butter, softened
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour, soda, and salt. Combine butter, sugars, and vanilla until creamy, beat in eggs. Add flour mixture, then pudding mix. Stir in chips. Drop on ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or until lightly brown.

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Contributor is Chef Tom

Weekly Cookbook Club: http://www.recipesnoop.com/club

White Chocolate Raspberry Trifle

2008-11-10T06:22:00.001-08:00

175g White chocolate
2 Medium egg yolks
25g Castor sugar
150ml Milk
85g Double cream
2& 1/2 Tbsp Icing sugar
4 x 4cm slices Swiss roll(Bought/homemade)
2Tbsp Kirsch Liqueur
225g Fresh Raspberries
A few fresh mint sprigs

1.Put a 55g piece of white chocolate in the fridge. Break remainder into smaller pieces.
2.Cream egg yolks & caster sugar together in a large bowl. Whisk for about 2-3mins till the mixture is pale,thick,creamy & leaves a trail.
3.Pour the milk & cream into a small,heavy based saucepan & bring to the boil.Pour on to the egg yolk mixture,whisking all the time!
Pour back into the pan & place over a moderate heat. Stir the mix with a wooden spoon till it's starts to thicken & coats the back of the spoon.
4.Add the chocolate pieces & stir in until completely melted.
5.Remove the pan from the heat & allow to cool slightly.Cover the custard with a little icing sugar & piece of cling film to prevent a skin forming.
6.Place the Swiss roll slices in a large glass bowl & sprinkle with Kirsch. Scatter with fresh raspberries reserving a few for decoration.
7.Pour the white chocolate custard over the Swiss roll & leave to set in the fridge. Over night would be ideal
8.To serve: Decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge & finely grate over the trifle.
9.Finally ,dust with a little icing sugar & place the mint sprigs on top

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Contributed by Angelique Frew.

Chocolate Biscotti

2008-11-10T05:22:00.001-08:00

160 ml Whole blanched almonds
175ml flour
100g dark/milk chocolate, grated
125ml sugar
60ml cocoa powder
2 eggs,beaten
5ml vanilla essence
1egg white

1.Preheat oven to 160'C
2.Place nuts on a baking tray & toast for +/- 10mins in the oven. Allow to cool
3.Line a large baking tray with baking paper.
4.Combine flour,chocolate,sugar & cocoa pwd. Add beaten eggs & vanilla essence & mix to form a stiff dough.
5.Dough should be slightly sticky.Dust hands with flour & shape into 3 wide logs & place on baking paper.
6.Brush with beaten egg white. Bake for +/- 30mins.
7.Remove from oven,turn down oven temp to 140'C & slice logs with a slight diagonal into thick slices.
8.Place back on baking tray,sliced side up & bake again for another 20mins or till dried out.

Makes +/- 24

Enjoy with yummy chocolate cups!!!

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Recipe contributed by Angelique Frew.

Chocolate Crunch

2008-10-30T01:17:00.000-07:00

Ingredients

8oz butter
8oz sugar
11oz flour
1.5oz cocoa

Cream butter and sugar.
Add flour and cocoa and mix well.
Put into your tin, sprinkle with water and bake at gas 3 or 170C for approx 40 minutes.
Very easy to make and my kids love it :)

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Thank you for the recipe madamepearson

Chocolate Mint Cookies

2008-10-29T22:13:00.000-07:00

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup applesauce
1 teaspoon vanilla extract
1/4 teaspoon mint extract
1 large egg white, beaten

In a bowl, combine the flour, baking soda, and cocoa together. In another bowl, combine the brown sugar, granulated sugar, butter, applesauce, vanilla, mint and egg white. Beat with a hand mixer until well blended. Combine the flour mixture with the sugar to form the dough. Roll into a log and cover with plastic wrap. Put into the freezer for about an hour. Spray a baking sheet with cooking spray. Slice into 1/4 inch pieces and place on the greased baking sheet. Bake at 350 degrees F for about 10 minutes. Remove and let cool.

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Thank you for the recipe Chef Tom.

French Silk Chocolate Pie

2008-10-27T22:04:00.000-07:00

1 9" pie crust, baked (use your favorite recipe or a pre-made one)
Filling:
1 cup butter
1 1/2 cups superfine white sugar
4 Tbsp. cocoa powder
1 Tbsp. vanilla extract
1 cup pasturized egg substitute (such as Egg Beaters(R)) or 4 pasturized whole eggs
Topping:
1/2 cup heavy whipping cream
1 tsp. vanilla
1 tsp. sugar

Directions:
Soften butter. Cream together with sugar until fluffy. Beat in cocoa and vanilla. Mix in 1/4 cup egg substitute (or 1 egg) at high speed until well mixed. Repeat 3 times until all eggs are incorporated. Keep beating on high until mixture is light and fluffy and sugar crystals are well incorporated (the recipe should NOT be gritty - the superfine sugar should help ensure that).
Spread in cooked pie shell and refrigerate at least 4 hours.
Before serving, beat whipping cream, vanilla and sugar together to form soft peaks. Spread over pie, cut and serve.

Note: Since this recipe is not cooked, it's important to use either pasturized egg substitute or pasturized eggs to avoid the risk of infection, especially in young children, pregnant women or people with weakened immune systems.

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This recipe comes courtesy of ValleyWriter. ValleyWriter is passionate about words, wine and food - especially chocolate! Visit http://pioneervalleyma.blogspot.com today for more great recipes and a taste of the Pioneer Valley.

Dads Orange Chocolate Chip Muffins

2008-10-26T22:11:00.001-07:00

1 1/2 cups ap flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 cup sourdough starter
1 egg, beaten
1/2 cup orange juice
1/4 cup milk
1/3 cup vegetable oil
2 tsp orange zest
3/4 cup chocolate chips

Combine flour, sugar, salt, baking powder and baking soda. In a separate bowl mix together the starter, egg, juice, milk, oil and zest. Add starter mixture all at once to the dry ingredients and stir till just moistened. Fold in the chips. Fill greased or lined muffin tins 2/3 full and bake at 375 for 18-20 minutes or until done.

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Contributed by BobtheDude on http://tastebuddelights.com.

Warm Flourless Chocolate Cake with Caramel Sauce

2008-10-26T04:21:00.000-07:00

1 cup butter, cubed

8 ounces semisweet chocolate, chopped

1 1/4 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

1 1/2 cups white sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy cream

2 tablespoons unsalted butter

Preheat the oven to 350 degrees F (175 degrees C).

1. Butter the bottom of a 10 inch springform pan, and line with parchment paper.

2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth.

3. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter.

4. Pour the batter into the prepared pan.

5. Bake for about 45 minutes in the preheated oven, or until a knife or toothpick inserted in the center of the cake comes out clean.

6. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

7. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

8. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving

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Thank you for the recipe mistressofcakes

Chocolate Ice Cream

2008-06-20T04:50:00.000-07:00

http://tastebuddelights.com /Category: Sweets/Desserts / Cold Desserts (Fridge)

2 egg
2 egg yolks
75g caster sugar
300ml single cream
225g plain chocolate
300ml double cream,whipped

1.Whisk together the eggs, egg yolks & sugar in a large bowl.Heat the single cream & chocolate in a small pan until melted & then bring to the boil.Pour on to the egg mixture & stir well
2.Return to the pan & heat gently,stirring all the time until the custard coats the back of the spoon.Strain into a bowl,cover the surface of the custard with a damp greaseproof paper.Cool
3.Fold the whipped cream into the custard & pour into a rigid polythene container.Seal & freeze for 2 hrs.Remove from the freezer until the ice cream is firm.Before serving,allow to soften in fridge for 20mins.
Makes 1Litre
Tip: For SA residents double cream is available @ Woolies

Double Chocolate Terrine

2008-06-20T04:49:00.000-07:00

Tastebuddelights.com/Category: Sweets/Desserts / Cold Desserts (Fridge)
2eggs,separated
50g/2oz caster sugar
4tsp gelatine
125g/4oz plain chocolate
300ml/ 1/2pint cream
125g/4oz white chocolate
plain & white chocolate shavings, to decorate

1.Beat 1 egg yolk & 25g/1oz sugar together until smooth.Sprinkle 2tsp gelatine into 1 Tbsp hot water over a pan of simmering water & leave to stand for 5mins.Melt plain chocolate over a pan of simmering water.
2.Whip 150ml/ 1/4pint cream until it forms soft peaks.Whisk one egg white until forms stiff peaks.Stir the gelatine & melted chocolate into egg yolk mixture.
3.Gently fold cream & egg white into chocolate mixture & spoon into a 1.2L /2pints loaf tin lined with cling wrap.Chill for 2 hrs until set.
4.Make the white chocolate layer as above,using the remaining ingredients. Spoon over set layer & chill.Freeze overwrap with foil.Store up to 2mnths.Thaw overnight in fridge.
5.Turn onto a serving plate,remove wrap & sprinkle with chocolate shavings.

Layered Mousse Gateau

2008-06-20T04:47:00.000-07:00

Category: Sweets/Desserts / Mousses

175g Bourbon biscuits
225g unsalted butter
225g milk chocolate
6 Tbsp brandy/rum
3eggs, separated
300ml double cream
225g white chocolate
225g plain chocolate
cocoa & icing sugar,for dusting

1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin.
2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly.
3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight.
4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

Marbled Chocolate Mousse

2008-06-20T04:45:00.000-07:00

Category: Sweets/Desserts / Mousses
100g/4oz plain chocolate
4Tbsp brandy
50g/2oz unsalted butter
100g/4oz white chocolate
2eggs,separated
150ml/ 1/4pint double cream

1.Break up plain chocolate & place with half of the brandy & half the butter in a bowl over simmering water.Turn off heat & leave until melted.Repeat with white chocolate,remaining brandy & butter.
2.Stir one egg yolk into each bowl of mixture.Place the whites in a clean,grease-free bowl & whisk until they are stiff. Whip the double cream in a separate bowl until it's lightly peaking.
3.Divide the whipped cream between the chocolate mixtures & carefully fold in,using a metal spoon.Divide the egg whites between the two bowls & fold in gently,taking care to keep in all the air.
4.Place a teaspoonful of dark mousse in each serving glass.Fill with alternating spoonfuls of light & dark mousse.Tap the gladdes gentlyon the surface to get rid of any air pockets as you go.
5.To marblethe mousses,push a fine-handled teaspoon into each glass.With the tip of the spoon touching the inside of the glass,gently swirl mousses together to achieve a marbled finish.Chill
Serves 4

Truffles

2008-06-20T04:43:00.000-07:00

Category: Sweets/Desserts / Cold Desserts (Fridge)
80ml cream
30ml brandy
200g dark chocolate,broken into squares
60ml cold butter,diced
cocoa/melted chocolate for rolling in

1.Boil the cream in a small saucepan until reduced to about 25ml.Remove from heat & stir in the brandy & chocolate.Return to the stove,stirring until the chocolate has melted.
2.Beat in small pieces of butter @ a time.Pour the mixture into a shallow dish & leave in the fridge until set,@ least 30mins or overnight.
3.Drop spoonfuls of the mixture on to a baking tray & chill once more.Roll into balls & roll in cocoa or melted chocolate.
Makes +/- 20-25 truffles

White Chocolate & Orange Marscapone Cheesecake

2008-06-20T04:41:00.000-07:00

For the biscuit base:75g/3oz butter,melted
225g/8oz bourbon biscuits, crushed
For the filling:
225g/8oz marscapone cheese
2eggs separated
50g/2oz caster sugar
150ml/ 1/4pint single cream
4 Tbsp Cointreau
15g/ 1/2oz sachet gelatine
75g/3oz white chocolate
crystallised orange segments to decorate
icing sugar & cocoa powder to dust

For the biscuit base:
Grease & base-line a 20cm/ 8in round spring-form cake tin.Mix the butter & biscuit crumbs together & press into the base.Leave to set in a cool place.
For the filling:
1.Beat the cheese in a bowel until softened slightly,then beat in the egg yolks,sugar & cream.
2.Place the Cointreau in a bowel & sprinkle the gelatine over.Stand for 2mins,then dissolve over a pan of simmering water.Remove from heat.
3.Melt the chocolate in a bowel over a pan of simmering water.Remove from the heat.Stir the gelatine & melted chocolate into the cheese mixture.Whisk the egg whites until stiff & gradually fold in.Pour over the biscuit base.Chill until set.
4.Decorate with crystallised orange segments & dust with icing & cocoa powder

Chocolate para Churros from Spain

2008-04-10T01:42:00.001-07:00

Chocolate para Churros from Spain
Ingredients:
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

This is one of the easy but many ways to make a good and thick Chocolate Dunking...you can also use this Chocolate recipe for a fruit Fondue or simply to add on Ice cream..:)

I know the calories but the easiest way to cut the calories by half is to eat just half a portion;)soon I will post low fat and diet recipes and menus for those with health problems or on a diet!!!!

Any questions...
el_unicojefe@hotmail.com

Enjoy!!!
The Chef

Chocolate Nest Cake

2008-02-28T02:27:00.000-08:00

6 oz. Soft Margarine
6 oz. Caster Sugar
3 Eggs, Beaten
6 oz. Self-Raising Flour
Grated Rind and juice of 1 lemon
2 oz. Plain Chocolate

The Decoration:
4 oz. Slightly Salted Butter
8 oz. Icing sugar, Sifted
4 oz. Plain chocolate
3 T. Apricot Jam
4 lg. Cadbury's Flake Bars
8 oz. Cadbury's Mini-eggs

Preheat oven to 375° F. Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine ingredients, then beat well until mixture is light in color and texture. Stir in orange rind and half of the juice.

Break up chocolate for cake. Place on a plate over a pan of simmering water until completely melted. Stir chocolate through cake mixture so that it is streaked. turn mixture into a greased 9 inch ring tin and spread level.

Bake cake in preheated oven for 30 minutes until spongy to touch. Turn on to a wire tray and leave to cool. Beat butter until soft, then gradually beat in icing sugar and remaining orange juice.

Melt chocolate for decoration, as before, and beat into buttercream to make a smooth mixture. Split cake in half. Spread both halves with jam and sandwich back together.

Place cake on a plate and, using a small palette knife, spread chocolate buttercream over surface, leaving it rough in appearance.

Using a sharp knife, cut flake bars into long pieces and arrange over cake to give a nest effect. Fill center of cake with Mini-eggs.

White Chocolate Easter Cake

2008-02-28T02:22:00.000-08:00

3/4 cup half and half
3 ounces white chocolate; chopped
2 teaspoons vanilla extract
1/2 cup unsalted pistachio nuts
1 1/4 cups all purpose flour
1 teaspoon baking powder
6 teaspoons unsalted butter; room temperature
1 cup sugar
3 large egg yolks
5 large egg whites
3 (1 pint baskets) strawberries

Buttercream Frosting
1 (7 ounce) package marzipan
2 tablespoons plus 1/4 cup
powdered sugar
1 1/2 cups chilled whipping cream

Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.

Finely grind pistachios with flour and baking powder in processor.

Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks one at a time, beating well after each addition.

Beat in flour mixture alternately with white chocolate mixture in two additions each.

Using clean dry beaters, beat egg whites in medium bowl until soft peak form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in two additions. Divide batter between prepared pans.

Bake cakes until tester inserted into center come out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.

Hull and slice two baskets strawberries.

Place one cake layer on platter. Spread one cup buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere.

Spread remaining buttercream over top and sides of cake.

Chill cake until buttercream is firm, about one hour.

Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with two tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2 inch round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.

Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm cakes. Transfer to large pastry bag fitted medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake.

Refrigerate cake until cold, at least two hours.

White Chocolate and Strawberry Cheesecake

2008-02-07T04:11:00.000-08:00

Bake this at least one day ahead.

Crust:
1 9 ounce package chocolate wafer cookies, broken into pieces
1/2 cup unsalted butter, melted

Filling:
1 pound good quality white chocolate such as Lindt or Baker's, finely chopped
4 8 ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract
3 1 pint baskets strawberries, hulled, halved
1/2 cup apricot preserves
2 tablespoons brandy

For crust: Position rack in center of oven; preheat to 325F. Butter 10 inch diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.

For filling: Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally. Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.

Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. Run small knife between pan sides and cake. Release pan sides.

Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries.

Chocolate Decadence Tart

2008-02-07T04:05:00.000-08:00

Filling:
6 ounces semi sweet chocolate
2 eggs
1/3 cup heavy cream

Crust:
2 packages chocolate graham crackers
1/2 cup melted butter
1 egg white

Blend graham crackers, melted butter and egg white in food processor until dough forms a ball. Press into a fluted tart shell and bake at 350F for 15 to 18 minutes. Cool completely on a wire rack. Melt chocolate in top of double boiler. Whisk eggs and heavy cream until smooth. Pour into cooled tart shell and refrigerate. Garnish with chocolate whipped cream.

Chocolate Whipped Cream

2 cups heavy cream
1/4 cup sugar
2 tablespoons cocoa powder

Whip ingredients till stiff peaks form.

Chocolate Fondue

2008-02-07T04:03:00.001-08:00

3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
2 tablespoons Kirsch brandy or Cointreau

Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

For dunkables, serve each person a plate with one, or a combination, of the following:

Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry

Yield: 4 servings

Chocolate Cherry Puffs

2008-02-07T03:58:00.001-08:00

Puff pastry
1 cup heavy cream
1/2 cup sifted powdered sugar
2 tablespoons cocoa
3/4 cup sugar
1/4 cup corn starch
2 tablespoons butter
1 teaspoon almond flavoring
1 can bing cherries
chocolate sauce

Cut puffy pastry sheets into six 4 inch triangles, bake until golden. Beat heavy cream in cold mixer until whipped, fold in powdered sugar and cocoa, chill. Combine remaining ingredients in sauce pan, cook until thickened, let cool. To assemble cut pastry in half, fill with cherry mixture and top with chocolate cream. Place top back on, sprinkle with powdered sugar and drizzle with chocolate sauce. Serve immediately.

White Chocolate Berry Pie

2008-02-03T21:20:00.000-08:00

Category: Holiday Foods / Valentines Day
Filled with fresh ingredients and delightfully decadent, this rich pie is so easy you could even have it on a weeknight! Your family will rave.
Serving: 8 Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

5 squares (1 oz. each) white baking chocolate, divided
2 tablespoons milk
1 package (3 oz.) cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange peel (zest)
1 cup whipping cream, whipped
1 9-inch graham cracker crust
2 cups sliced fresh strawberries

1. In a microwave or double boiler, melt four squares of chocolate with milk. Cool to room temperature.

2. Meanwhile, beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spread into crust. Arrange strawberries on top. Melt remaining chocolate; drizzle over berries.

3. Refrigerate for at least 1 hour. Keep refrigerated.

Triple Chocolate Rum Cake

2008-02-03T21:19:00.000-08:00

Category: Holiday Foods / Valentines Day
Serves 10 to 12

1 box chocolate cake mix
1 2.8 oz box chocolate flavored instant pudding
1/2 cup rum
4 eggs
1/2 cup milk
1/2 cup shortening (melted)
1 cup semi-sweet chocolate chips

Glaze

4 TB butter
1/2 cup rum
1/2 cup cane sugar
1/4 tsp vanilla

Optional Toppings

powdered sugar
fresh raspberries
whipped cream

Preheat oven to 350°F. Spray and flour a bunt pan. Mix all cake ingredients in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.Pour batter into prepared pan. Sprinkle the top with chocolate
chips and gently swirl them into the batter. Bake the cake for 45 minutes or until done when tested with a toothpick. Pull cake from oven and set it aside on a wire rack. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely. Remove cake from pan, dust with powdered sugar and serve, if desired, with raspberries and whipped cream.

Chocolate Drizzled Berry Parfaits

2008-02-03T21:16:00.000-08:00

Category: Special Diets / Diabetic
Yield: 6 servings

1 pk (4-serving size) JELL-O
1/2 c Thawed COOL WHIP LITE
-Brand Strawberry Flavor -Whipped Topping
-Sugar Free Gelatin 6 Whole strawberries
3/4 c Boiling water
1 oz BAKER'S Semi-Sweet Chocolate
1/2 c Cold orange juice -melted
Ice cubes

Completely dissolve gelatin in boiling water. Pour into blender
container. Combine orange juice and ice cubes to make 1 1/4 cups. Add to
gelatin; stir until ice is partially melted; cover. Blend on high speed 10
seconds. Add whipped topping; cover. Blend 15 seconds.
Pour 1/2 of the mixture into 6 straight-sided dessert glasses; let stand
1 minute. Fill glasses with remaining mixture. Refrigerate 1 hour or until
set.
Garnish with strawberries and drizzle with melted chocolate just before
serving. Makes 6 servings.

Nutritional information per serving: calories- 50, protein - 2 gm., fat
~ 2 gm., carbohydrates - 7 gm., cholesterol - 0 mg., sodium - 40 mg.
Diabetic Exchanges: Fruit - 1/2 *, Fat - 1/2.
* A fruit exchange is used to describe this recipe since most of its
carbohydrate value comes from simple sugars. However, this recipe is not
the nutritional equivalent of a fruit.

Chris Agostarola
http://candeliciouscent.scent-team.com/index.php

Chocolate Cream Mousse

2008-02-03T21:12:00.000-08:00

Category: Special Diets / Diabetic

Yield: 1 servings

1 pk (1-oz) Low cal
1/2 ts Butter flavoring -chocolate pudding
1 Egg white
1 1/2 c Skim milk
2 ts Fructose
1/2 ts Grand mariner
4 Tb Prepared low calorie topping

In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in
Grand Mariner and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and fructose. Whip
until egg whites form stiff peaks. Fold in pudding. Spoon in serving
dishes, chill. Serve with low-calorie whipped topping.

Chris Agostarola http://candeliciouscent.scent-team.com/index.php

Chocolate Coconut Macaroons

2008-02-03T21:10:00.000-08:00

Category: Special Diets / Diabetic
1/4 c Semisweet chocolate chips;
1 ts Chocolate flavoring;
2 Large egg whites; (optional)
1/4 ts Cream of tartar;
1/8 ts Salt;
1 ts Vanilla;
2 1/2 c Flaked coconut;

Melt chocolate chips in the top of a double boiler or in a micowave
oven. Set aside and cool to room temperature. Place egg whites and
cream of tartar in a mixer bowl and beat at high speed, using a whip,
until peaks are formed. Add sugar gradually while continuing to beat
at high speed. Add flavorings and salt to meringue, beating at low
speed. Add melted clocolate, continuing to beat at slow speed. Remove
the whip and stir the coconut into the margingue with a spoon. Drop
by heaping tablespoon onto a cookie sheet that have been sprayed with
pan spray or lined with aluminum foil. Bake at 325 for about 20
minutes, or until marcroons are not quite firm. Remove loosly
cpvered container in a dry place at room temperature. Keep in a
loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room
temperature. Yield: 20 servings

Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0

Chris Agostarola
http://candeliciouscent.scent-team.com/index.php

Brownies Divine

2008-02-03T21:07:00.000-08:00

Category: Special Diets / Diabetic

Yield: 16 servings

1/2 c Diet margarine
2 Eggs
1 1/4 c Sugar replacement
3/4 c Flour
1 Square unsweetened chocolate
1 ts Baking powder
1 ts Vanilla extract
1/2 c Nuts, chopped

Preheat oven to 350 degrees F. Cream margarine and sugar replacement
until light and fluffy. Place chocolate in aluminum foil; melt over
boiling water. Stir chocolate into margarine mixture; beat until smooth.
Beat in vanilla and eggs. Sift and stir together flour and baking powder;
add nuts; stir this mixture into chocolate mixture until smooth. Grease an
8" square pan; pour in batter; bake until brownies are shiny, about 30
minutes. Cool in pan; cut into 16 pieces. Serve cool.

Nutritional information per brownie: calories - 100 Diabetic exchanges
per brownie: 1/2 Bread, 1 1/2 Fat

Chocolate Chunk Cookies

2007-10-31T03:50:00.000-07:00

Ingredients

100 g margarine
75 g soft light brown sugar
2 tablespoons golden syrup
175 g self raising flour
100 g semisweet chocolate chunks (Chocolate chopped into squares)
2 tablespoons milk

Instructions

1. Heat oven to 180 degrees celsius (350 F)and grease 2 baking trays.
2. Beat the margarine until soft then add the sugar and cream together until light and fluffy.
3. Stir in the syrup, flour, chocolate chips and milk and mix well.
4. Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.

Gooey Chocolate and Coffee Torte

2007-09-06T02:20:00.000-07:00

Servings: 6-8

Ingredients:
For The Cookie Base:
1 cup amaretti or macaroon cookies, crushed
6 tbsp. butter, melted

For The Filling:
6 ounces unsweetened chocolate, chopped into small pieces
1 tbsp. cold liquid coffee
2 tbsp. coffee liqueur
1 pound mascapone cheese
1 can (14oz.) sweetened condensed milk
3 eggs, separated
3 tbsp. Marsala wine or Brandy
2 tbsp. all-purpose flour

Instructions:
1. Preheat the oven to 375 degrees F (190 C).

2. Mix the crushed cookies with the melted butter and press into the base of a 9-inch removable bottom or springform cake pan. Chill the crust.

3. Meanwhile prepare the filling by melting the chocolate with the coffee and liqueur in a bowl over a pan of simmering water. Cool slightly.

4. Place the mascapone cheese, milk and egg yolks into a bowl and whisk until combined. Stir in the Marsala or brandy and flour.

5. Whisk the egg whites until stiff and fold into the mascapone mixture. Gently fold in the chocolate mixture to create a marbled effect. Pour over the cookie crust base.

6. Bake for one hour, covering the top with foil if it becomes too brown. Turn off the oven, leaving the door open allowing the torte to cool completely. Chill overnight to set and to allow the flavors to develop.

Makes: 6-8 servings.

-------------------------------------
Thank you to Robert Tyndall for this recipe.
http://www.blackjava-coffee.com/

Banana Chocolate Chip Cake

2007-04-26T00:13:00.001-07:00

Servers: 8 servings

2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)

Preheat oven to 350 F (180 C)

Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased

In a bowl, combine flour, baking soda, and salt.

In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

Banana Chocolate Chip Cake

2007-04-26T00:13:00.000-07:00

Chocolate Bread Pudding with Cappuccino Sauce

2007-04-26T00:11:00.000-07:00

Serves: 8 servings

Chocolate bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, such as Pepperidge Farm cut into 1/2-inch cubes, to yield approximately 3 1/2 cups

Cappuccino Sauce:
1 cup heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
3 large egg yolks, at room temperature
3 tablespoons granulated sugar

Chocolate sorbet for garnish (optional)

Make the bread pudding:

Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.

Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.

Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.

Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.

Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.

Make the cappuccino sauce:

Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly.

Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.

To serve:
Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

2007-04-26T00:09:00.000-07:00

Serves: about 20 crêpes, with filling for 18, and 2 cups sauce.

For the crêpes:
2 large eggs
1/2 cup cold milk
1/2 cup cold sparkling water; more as needed
1/2 tsp. salt
6-3/4 oz. (1-1/2 cups) all-purpose flour
Melted butter for frying the crêpes

For the filling:
1/2 cup dark rum
1/2 cup golden raisins
1/2 cup heavy cream
1/2 cup sugar
1-1/4 cups walnut halves, coarsely chopped
2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
1/4 tsp. ground cinnamon
1 Tbs. cocoa powder
Pinch salt

For the sauce:
1/4 cup cocoa powder
1/3 cup sugar
2 tsp. all-purpose flour
Pinch salt
1 cup milk
3 oz. semisweet chocolate, finely chopped
1/2 cup heavy cream

To make the crêpes
Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 min. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).

To make the filling
Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce
In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish
Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

Chocolate Chip Scones

2007-04-26T00:04:00.000-07:00

Serves: 8 servings

2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips

Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.

Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.

Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

Double Chocolate Truffle Cake

2007-04-26T00:03:00.000-07:00

Serves 8-10

6 ounces bittersweet chocolate
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (To follow)

In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly.

In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth.

Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain.

Preheat oven to 350 degrees.

Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.

Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk

In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake.

For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

Chocolate Rum balls

2007-04-26T00:01:00.000-07:00

makes 24

2 cups chocolate wafer cookie crumbs
1 cup ground pecans
1/2 cup powdered sugar
1/3 cup rum
3 Tbs. corn syrup
1/2 cup chocolate chips
3/4 cup chocolate sprinkles

In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.

shape into 1 inch balls measuring about 1 Tablespoon of mixture.
Line a tray with wax paper. Place balls on a tray and refrigerate until cold.

In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.

Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on the waxed paper lined tray until chocolate is set.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

Espresso Chocolate Mousse

2007-04-25T23:58:00.000-07:00

Servings: 6

6 ounces semisweet chocolate
1/3 cup espresso or 1/2 teaspoon instant coffee
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.

--------------------
Your International Tastebud Treat
http://www.tastebuddelights.com

AdvertingAdvertisingAdvertising

2007-04-25T22:47:00.000-07:00

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I have recently joined up with a site called Linkworth and they pay you for doing that which you already do. Linkworth has a number of ways to help you improve your Search Engine Marketing, one of them being Text Link Advertising.

A few products that you can make use of is LinkinTxt, LinkArt, LinkDir and last but not least, LinkPost. With most of these tools, they pay you simply to do what you already doing, adding articles to your blog, righting reviews like this one or simply selling rights to words that are common on your site to other companies.

Take a look at there site today, you won't be sorry.

Once again, the site is Linkworth.

Chocolate Softies

2007-04-11T22:18:00.000-07:00

Ingredients

3 oz 80g Semi sweet chocolate
1 Cup 250ml butter
2 Cups 500ml granulated sugar
2 eggs
1/4 tsp Pinch Salt
3 3/4 cups 930ml Flour / All purpose
2 tbsp 30ml cocoa powder
1 tbsp 15ml baking powder
3/4 cup 180ml milk
1 tsp 5ml vanilla extract

Instructions

Melt the chocolate in a double boiler. Cream the butter, then beat in the sugar and eggs.
Sift the salt, flour, cocao and baking powder.
Fold this into the cream mixture while alternating with milk.
Add vanilla extract (essance) and refrigerate for around 4 hours.
Roll mixture and cut into rounds. Bake in a preheated oven (400 degrees farenheit or 200 degrees celcius) for around 12 minutes.
Once done, allow to cool.

CHOCOLATE SAUCE

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Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of
Walter Baker and Co.'s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over the fire until smooth and glossy, and add to the hot milk. Beat together
for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a
saltspoonful of salt, and then add one gill of cold milk.

Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook
for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water.

Stir for a few minutes, and then occasionally until the sauce is cold. This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc.

It will also answer for a dessert. Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.

CHOCOLATE CANDY

One cupful of molasses, two cupfuls of sugar, one cupful of milk, one-half pound
of chocolate, a piece of butter half the size of an egg.

Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten; rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; add the butter, and boil twenty minutes.

Try as molasses candy, and if it hardens, pour into a buttered dish. Cut the same as nut candy.

MILTON PUDDING

2007-01-11T00:59:00.000-08:00

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of
sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three
hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.

EGG SAUCE.—Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar. When smooth and light, add one
teaspoonful of vanilla and the yolks of two eggs.

Beat the mixture a little longer; then stir in one cupful of whipped cream or three
tablespoonfuls of milk. Serve at once.

VANILLA CREAM SAUCE.

Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.

Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.

SNOW PUDDING

Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of
cornstarch with a gill of milk and one-third of a teaspoonful of salt. Stir this into the milk when it boils.

Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it, set away to cool.

At serving-time turn out on a flat dish, and serve with chocolate sauce.

CHOCOLATE PUDDING

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Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream.

This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of cornstarch.

CHOCOLATE MERINGUE PUDDING

For a small pudding use one pint of milk, two tablespoonfuls and a half of
cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five
tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a
teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to
boil in the double-boiler. Scrape the chocolate.

When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.

Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return
to the oven.

Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

CHOCOLATE BLANC-MANGE

2007-01-11T00:54:00.000-08:00

Put one quart of milk in the double-boiler, and place on the fire.

Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a

mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of

Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it

in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take

the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored
with sugar and vanilla.

CHOCOLATE BLANC-MANGE

2007-01-11T00:51:00.002-08:00

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

CHOCOLATE BLANC-MANGE

2007-01-11T00:51:00.001-08:00

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

CHOCOLATE BAVARIAN CREAM

2007-01-11T00:50:00.000-08:00

For one large mould of cream, use half a package of gelatine, one gill of milk, two

quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker

& Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the

chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small

saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into

a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and

stir until cold, when it will begin to thicken.

Instantly begin to stir in the whipped cream, adding half the amount at first. When all

the cream has been added, dip the mould in cold water and turn the cream into it.

Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.

See that the cream will come from the sides of the mould, and turn out on a flat dish.

Serve with whipped cream.

CHOCOLATE CREAM

Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of

milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker

& Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls

of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the

yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture

into the hot milk.

Cook three minutes longer, stirring all the while. On taking from the fire, add two

teaspoonfuls of vanilla and half a saltspoonful of salt.

Strain, and pour into moulds that have been rinsed in cold water. Set away to

harden, and serve with sugar and cream.

CHOCOLATE MOUSSE

2007-01-11T00:46:00.000-08:00

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that

drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.

1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a

hot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the

whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently

until well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold water for

two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be

placed in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.

Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.

Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.

CHOCOLATE CREAM PIES

2007-01-11T00:44:00.000-08:00

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar.
Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.

Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour.

Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy.

Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

CHOCOLATE ICE-CREAM

2007-01-11T00:43:00.001-08:00

For about two quarts and a half of cream use a pint and a half of

milk, a quart of thin cream, two cupfuls of sugar, two ounces of

Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and

two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar

in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of

sugar (which should be taken from the second cupful) and two tablespoonfuls of

hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add

the remainder of the sugar and the cream, which should be gradually beaten into the

hot mixture. Set away to cool, and when cold, freeze.

Baked Chocolate Custard

2007-01-10T23:33:00.000-08:00

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

Chocolate Recipes

Chocolate Mousse

Chocolate Cream Rolls

Chocolate Whip

Chocolate Roll

Banana Chocolate Chip Bread

Lavender Chocolate Fudge

Decadent Chocolate Cake

Chocolate and Walnut Biscotti

Simple Chocolate Sauce

Eli's Chocolate Brownies

Double Chocolate Brownies

Raw Chocolate Cake

Raw Chocolate

Chocolate Chip Pudding Cookies

White Chocolate Raspberry Trifle

Chocolate Biscotti

Chocolate Crunch

Chocolate Mint Cookies

French Silk Chocolate Pie

Dads Orange Chocolate Chip Muffins

Warm Flourless Chocolate Cake with Caramel Sauce

Chocolate Ice Cream

Double Chocolate Terrine

Layered Mousse Gateau

Marbled Chocolate Mousse

Truffles

White Chocolate & Orange Marscapone Cheesecake

Chocolate para Churros from Spain

Chocolate Nest Cake

White Chocolate Easter Cake

White Chocolate and Strawberry Cheesecake

Chocolate Decadence Tart

Chocolate Fondue

Chocolate Cherry Puffs

White Chocolate Berry Pie

Triple Chocolate Rum Cake

Chocolate Drizzled Berry Parfaits

Chocolate Cream Mousse

Chocolate Coconut Macaroons

Brownies Divine

Chocolate Chunk Cookies

Gooey Chocolate and Coffee Torte

Banana Chocolate Chip Cake

Banana Chocolate Chip Cake

Chocolate Bread Pudding with Cappuccino Sauce

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

Chocolate Chip Scones

Double Chocolate Truffle Cake

Chocolate Rum balls

Espresso Chocolate Mousse

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Chocolate Softies

CHOCOLATE SAUCE

MILTON PUDDING

CHOCOLATE PUDDING

CHOCOLATE BLANC-MANGE

CHOCOLATE BLANC-MANGE

CHOCOLATE BLANC-MANGE

CHOCOLATE BAVARIAN CREAM

CHOCOLATE MOUSSE

CHOCOLATE CREAM PIES

CHOCOLATE ICE-CREAM

Baked Chocolate Custard

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