148 bowl chocolate chocolate Recipes

chopped dark chocolate, divided, balloons , filled with air

warm low-fat milk, 110 degrees, active dry yeast, sugar , plus, sugar, whole large eggs, room temperature, egg yolks, room temperature, all-purpose flour, plus more for work surface, salt, unsalted butter, cut into 1-inch pieces at room temperature (plus more for bowl and loaf pans ), semisweet chocolate, very finely chopped, ground cinnamon, heavy cream

cold milk, chocolate flavor instant pudding and pie filling mix, whole nine inch pan brownie, cut into 1-inch cubes, raspberries , any fruit of your choice. whatever happens to be in season

gmgolden caster sugar, butter , diced, eggs, vanilla essence, thick milk, golden syrup, self raising flour, cocoa pwd, cream, a bowl of fresh blueberries, sugar, fresh lemon juice, vanilla extract, cornflour

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

pumpkin pecan rum cake, chopped pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter or margarine, softened, brown sugar, granulated sugar, eggs, pure pumpkin, vanilla extract, rum butter glaze (recipe below ), preheat oven to 325o f. grease 12-cup bundt pan. sprinkle nuts over bottom., combine flour , pumpkin pie spice, baking soda and salt in medium bowl. beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. add eggs; beat well. add pumpkin and vanilla extract; beat well. add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. spoon batter into prepared pan., bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. cool 10 minutes. make holes in cake with long pick; pour half of glaze over cake. let stand 5 minutes and invert onto plate. make holes in top of cake; pour remaining glaze over cake. cool. garnish as desired., rum butter glaze, melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tbsp water. bring to a boil. remove from heat; stir in 2 to 3 tbsp dark rum or 1 tsp rum extract.

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

german chocolate cake mix, instant chocolate pudding mix (i use sugar-free), milk, heath candy bars, crushed, cool whip, thawed (i use fat-free), pecans, chopped

chopped dark chocolate, divided, balloons , filled with air

preheat oven to 350 degrees ., you need 2 large mixing bowls, in the first bowl mix the following wet ingredients with the, mixer , until creamy smooth., crisco shortening (butter flavor), light brown sugar, granulated sugar, eggs, water, real vanilla, in the second bowl you need to mix the following dry ingredients, silverware spoon until mixed thoroughly, old fashioned oats, all purpose flour, semi-sweet chocolate chips, baking soda, cinnamon, allspice, ginger, salt (to taste), once dry ingredients are thoroughly mixed , pour dry ingredients, into bowl with creamy mixture and mix together with wooden spoon., drop regular spoonfuls of cookie batter on greased cookie sheets and bake 11-14 minutes, depending on your personal oven cooking.

softened margarine, marshmallows, chocolate chips, peanut butter, vanilla, corn flakes

semi-sweet chocolate chips, heavy cream, butter, brownies (sugar bowl bakery brownie bites), fresh fruit, for garnish, sugar, for garnish

ground almonds, all-purpose flour, light corn syrup, sugar, unsalted butter, unsweetened chocolate, vanilla extract

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

scoops vanilla ice cream (a bowl full, approx.3-4 scoops), hot fudge (i use hot hershey s chocolate), milk (whatever kind), swiss miss mix (any kind of powdered hot chocolate mix is fine)

chart house chocolate mousse pie, oreo cookies broken into rough chunks ; use the whole cookie, including the white cream filling, unsalted butter, melted, mousse filling, semi-sweet chocolate bits, egg yolks, egg whites, heavy cream, make the crust : place cookie chunks in the bowl of a food processor and process until you have crumbs. add the melted butter and process again until well mixed., spray a 9-inch spring-form pan with nonstick cooking spray. press the crumb mixture into the bottom of the pan and about 2 inches up the sides., freeze to set while you prepare the mousse filling., make the filling : place the chocolate bits in a heavy glass or ceramic bowl. microwave for 1 minute, then stir and microwave again until the chocolate has melted completely., if you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.), stir the egg yolks into the melted chocolate ., place the egg whites in a clean , dry mixing bowl. beat, using a wire whisk, until soft peaks form. fold the egg whites into the chocolate mix, 1 third at a time., place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. fold the whipped cream into the chocolate mixture., pour the mousse into the reserved crumb crust. freeze again until firm and set, about three or four hours., cut portions cleanly , use a sharp knife. dip the knife into hot water and dry it off before you make each slice.

cake, semi-sweet chocolate, butter/margarine, sugar, eggs, vanilla, flour, divided, baking soda, water, chocolate glaze, semi-sweet chocolate, whipping cream, butter