99 chocolate added Recipes

frozen sliced banana (about 1 large), low-fat chocolate milk, fat-free , no-sugar-added chocolate fudge ice cream (such as edy s), chocolate shavings (optional)

sugar-free chocolate sandwich cookies, crushed (about 1 2/3 cup), butter, melted, chocolate fat-free , no-sugar-added ice cream, softened, unsalted macadamia nuts, coarsely chopped, cartons frozen fat-free whipped topping, thawed, shaved sugar-free chocolate bars (optional), toasted macadamia nuts (optional)

margarine, granulated sugar, egg, slightly beaten, cocoa, vanilla extract, baking powder, baking soda, all-purpose flour, no-sugar-added cherry pie filling, chocolate chips

butter (2 sticks), sugar, self-rising flour (or use all purpose flour, adding 2 tsp. baking powder and 1/2 tsp. salt), vanilla, milk, sugar, cocoa powder, water, boiling

mascarpone cheese, powdered sugar, sugar-free chocolate syrup, frozen non-dairy topping, thawed (i use fat free), ladyfingers (ladyfinger sponge cakes), no-sugar-added strawberry preserves, fresh strawberries, cleaned and sliced, dark chocolate, shaved

softened butter, stevia, egg, vanilla, almond flour, baking soda, salt, nestle chocolate chips, sweetened coconut, no-sugar-added hot chocolate mix (or just cocoa powder for strict paleos)

vanilla fat-free , no-sugar-added ice cream, fat-free milk, no-sugar-added chocolate drink mix, sugar-free chocolate syrup, vanilla extract, ice cubes

chocolate fudge fat-free , no sugar added ice cream (such as edy s), low-fat chocolate milk, cream of coconut, fat-free chocolate syrup, canned refrigerated light whipped cream (such as reddi-wip), flaked sweetened coconut, toasted

creme-filled chocolate cookies, butter, melted and divided, graham crackers, smooth no-sugar-added peanut butter, unbleached cane sugar, semi-sweet chocolate chips, silken tofu, drained, honey, vanilla extract

vanilla fat-free , no-sugar-added ice cream, sugar-free chocolate syrup, chopped pecans

brown sugar (not packed), granulated white sugar, light whipped butter or light buttery spread, room temperature, no-sugar-added applesauce, fat-free liquid egg substitute, vanilla extract, whole-wheat flour, baking powder, salt, old-fashioned oats, semi-sweet chocolate chips

shiloutte non-fat vanilla yogurt (2 tubs ), fat-free cottage cheese, fat-free sugar-free chocolate syrup, no-sugar-added peanut butter, bananas

creamy peanut butter, fat free cream cheese, chocolate syrup (i added more ), carrot puree (i used 1/2 cup with excellent results), salt (i did not use any )

margarine, softened, sugar, divided, egg whites, egg, nonfat buttermilk, water, all-purpose flour, baking soda, salt, unsweetened cocoa, vegetable cooking spray, no-sugar-added raspberry spread, unsweetened cocoa, cornstarch, low-fat milk, vanilla extract, fresh raspberries (optional), fresh mint sprigs (optional)

all-purpose flour, splenda granular, sugar substitute, unsweetened cocoa powder, baking soda, salt, eggs, sour milk, vegetable oil, no-sugar-added apricot jam, cocoa powder, splenda sugar substitute, cornstarch, milk, corn syrup, vanilla

no sugar added applesauce, whole wheat flour, unsweetened cocoa, baking powder, baking soda, salt, apple cider vinegar, water, vanilla extract, egg

whole wheat flour, protein powder, baking powder, baking soda, salt, wheat germ, pumpkin pie spice, cinnamon, ground flax seeds (optional), eggs, beaten slightly, half-and-half or 3 tbsp milk, coconut oil or 1/4 cup butter, pumpkin, mashed bananas, applesauce, stevia plus (mixed in applesauce), agave nectar or 1 tbsp honey, vanilla, unsweetened carob chips or 1 cup chocolate chips, half-and-half (use if adding milled flax seed) or 1 tbsp milk (use if adding milled flax seed)

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.