63763 chocolate cocoa quart jar Recipes

cocoa powder , sieved, dark chocolate, broken up (70% cocoa), double cream, eggs, light brown sugar, cointreau liqueur, dark chocolate (optional topping ), cocoa powder (optional topping ), icing sugar (optional topping )

bottom layer, unsalted butter, cut into 6 pieces, plus extra for greasing pan, chopped fine bittersweet chocolate (ghirardelli bittersweet), instant espresso powder, vanilla extract, eggs , separated, table salt, light brown sugar, crumbled with fingers to remove lumps, middle layer, cocoa powder , preferably dutch-processed, water, chopped fine bittersweet chocolate (ghirardelli bittersweet), cold heavy cream, granulated sugar, table salt, top layer, powdered gelatin, water, white chocolate chips (guittard choc-au-lait), cold heavy cream, shaved chocolate or cocoa powder for serving, optional

ganache, semisweet chocolate or bittersweet chocolate, chopped coarse, heavy whipping cream, unsalted butter, light corn syrup, cognac , dark rum, grand marnier, framboise, kirsch, frangelico, amaretto, kahlua, or port, chocolate and cocoa coating, semisweet chocolate or bittersweet chocolate, dutch-processed cocoa powder , sifted

chocolate devil s food cake mix, water (amount per cake mix directions), oil (amount per cake mix directions), eggs (amount per cake mix directions), cajeta caramel topping or 1 (11 oz) jar smucker caramel topping, sweetened condensed milk, evaporated milk, fresh milk, cream cheese, room temperature, vanilla, eggs

jarred chocolate hazelnut spread, tart shells, sweetened whipped cream, roasted salted hazelnuts

unsalted butter, room temperature, light brown sugar, cinnamon, salt, dark chocolate cocoa powder (try hersheys extra dark), all-purpose flour, thick cut bacon, diced, bittersweet chocolate chips, heavy cream, cayenne, whole milk, sugar, almond paste, egg yolks, cornstarch

chocolate , kind you make lollipops out of, crunchy peanut butter or 1 (18 oz) jar smooth peanut butter, softened butter or 1/2 cup margarine, sugar

cake, instant coffee, cocoa powder, granulated sugar, water, vegetable oil, mediium egg yolk, all-purpose flour, baking soda, kahlua, chocolate liquer, chocolate cream, dark chocolate (70% cocoa solids), unflavored gelatine powder, whole milk, whipping cream, egg yolks, granulated sugar

dark chocolate - 625 g, almond extract - 2 tsp, butter - 1/2 cup, castor sugar - 50g, ground almonds - 50 g (i run them in the coffee grinder with the skins), sprinkles , grated chocolate, cocoa powder & white chocolate to decorate.candy cases.

cocoa powder, butter, applesauce, guinness stout, cocoa powder, salt, all-purpose flour, sugar, baking soda, egg whites, light sour cream, bittersweet chocolate, guinness stout, unsalted butter, melted, dutch-processed cocoa powder, sugar, low-fat milk, vanilla extract

milk, cocoa powder, sugar, extra dark chocolate (72 % cocoa), rum, pepper (three color corns, freshly ground), chocolate, to decorate

butter, bittersweet chocolate (70% cocoa), semisweet chocolate (54% cocoa), milk, powdered sugar, water

chocolate syrup (nesquik works well), semi-sweet chocolate chips, crisp rice cereal (rice krispies for an example), sour cream, chocolate chip ice cream or 1 quart mint , softened (or any other flavour you desire. frozen yogurt also works well, but you might want to cut back on th)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

unsalted butter (softened ), oat flour (i used bob s ), unsweetened chocolate (100% cocoa), dutch-processed cocoa powder, water, maltitol (must use crystals), baking soda, salt substitute (potassium chloride), buttermilk, vanilla extract, eggs, egg yolks, unsweetened chocolate (ghiradelli), heavy cream, unsalted butter, softened, maltitol (must use powdered form), unsweetened cocoa powder, vanilla extract

jarred caramel sauce, butter (1/2 stick), semisweet chocolate, unsweetened chocolate, eggs, separated, salt, water, sugar, divided, bourbon, cream of tartar

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.