40 chocolate with pour over Recipes

  • Crepes With Strawberries and Chocolate Sauce
    strawberries, hulled, sliced thinly, milk chocolate and
    7 More
    strawberries, hulled, sliced thinly, milk chocolate, pouring cream, egg, water, milk, oil, plain flour
    40 min, 9 ingredients
  • Hazelnut Chocolate Mousse Cake
    chocolate cake layer (i used butter chocolate cake) and
    14 More
    chocolate cake layer (i used butter chocolate cake), heavy cream, powder sugar, gelatin powder, cold water, chocolate ganache, hazelnuts, ground, glaze, plain chocolate, chopped, heavy cream, chocolate ganache, plain chocolate, chopped, heavy cream, butter, heat cream over medium heat until simmering point , pour over chopped chocolate and stir until melted. add the butter and stir again. leave to cool completely stirring occasionally.
    15 ingredients
  • Chocolate Classic Cake
    flour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 t... and
    13 More
    flour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 tsp baking pwd , 1/2 tsp salt and 1/2 tsp cinnamon pwd - sifted, chocolate, milk, hot strong coffee ( i got from the dwnstair coffee shop - kopi o kosong ), mayo ( real stuff and not the salad dressing or low fat 1 ), eggs, vanilla, abit less sugar, cream cheese +sugar 2tsp, whipping cream ,5oz choc.bar(vanhouten),milk melted&poured warm, sprinkle, chocolate vermicelli
    30 min, 14 ingredients
  • Peanut Butter Chocolate Fudge Sauce
    pouring cream, milk chocolate, peanut butter, golden syrup and
    2 More
    pouring cream, milk chocolate, peanut butter, golden syrup, ice cream, chopped roasted peanuts
    10 min, 6 ingredients
  • Lanas Easy Decadent Chocolate Pudding Cake
    flour, granulated sugar, cocoa, baking powder, salt, milk and
    14 More
    flour, granulated sugar, cocoa, baking powder, salt, milk, vegetable oil, vanilla, brown sugar, cocoa, boiling water, directions for chocolate pudding cake, heat oven to 350o., in a mixing bowl, stir together flour, sugar, 3 tbsp cocoa, baking powder and salt., a fork , mix in milk, oil and vanilla., spread the batter evenly in a lightly buttered 9-inch square baking pan ., combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. slowly pour boiling hot water over the batter and brown sugar-cocoa mixture., bake chocolate pudding cake for 40 minutes. let chocolate pudding cake stand for 5 minutes., spoon into dessert dishes or cut into squares., top chocolate pudding cake with ice cream or whipped cream.
    40 min, 20 ingredients
  • Delicious Chocolate Chip Cookie Dough Brownies
    betty crocker original supreme brownie mix, vegetable oil and
    6 More
    betty crocker original supreme brownie mix, vegetable oil, water, eggs, betty crocker chocolate chip cookie mix, butter or 1/2 cup margarine, softened, egg, betty crocker pour & frost chocolate frosting
    1 hour 15 min, 8 ingredients
  • Molten Chocolate Cakes
    semi-sweet baking chocolate, butter, powdered sugar, eggs and
    5 More
    semi-sweet baking chocolate, butter, powdered sugar, eggs, egg yolks, flour, thawed cool whip whipped topping, how to to bake cakes in muffin cups, prepare batter as directed ; pour evenly among nine well-greased medium muffin cups. bake at 425of for 7 min. or until sides are firm but centers are soft. let stand 1 min. loosen cakes and remove from pan as directed.
    30 min, 9 ingredients
  • Quick Pour Chocolate Fondant
    sugar , sifted, water, light corn syrup and
    2 More
    sugar , sifted, water, light corn syrup, unsweetened chocolate, chopped, almond extract
    50 min, 5 ingredients
  • Chocolate Covered Cherry Sheet Cake With Pour -Over Glaze Chocolate Covered Cherry Sheet Cake With Pour -Over Glaze
    chocolate cake mix (i use devils food), cherry pie filling and
    6 More
    chocolate cake mix (i use devils food), cherry pie filling, eggs, almond extract, sugar, butter, milk, semi-sweet chocolate chips
    45 min, 8 ingredients
  • Chocolate Moist Cake Chocolate Moist Cake
    this is a dump and pour recipe, flour, cocoa and
    9 More
    this is a dump and pour recipe, flour, cocoa, baking powder, milk, vanilla, sugar, baking soda, oil, hot coffee, eggs, salt
    30 min, 12 ingredients
  • Chocolate Tiramisu Chocolate Tiramisu
    mascarpone cheese, icing sugar, strong black coffee and
    8 More
    mascarpone cheese, icing sugar, strong black coffee, marsala, cream , whipped, dark chocolate melts, melted, prepared pouring custard, sponge cake fingers, grated dark chocolate, to serve, cream, to serve, cocoa , for dusting
    15 min, 11 ingredients
  • Chocolate Marble Cheesecake Chocolate Marble Cheesecake
    gingersnap biscuits, cocoa powder, butter, cream cheese and
    6 More
    gingersnap biscuits, cocoa powder, butter, cream cheese, caster sugar, eggs, vanilla essence, double cream, plain dark chocolate, broken into pieces, pouring cream and chocolate sauce, to serve
    45 min, 10 ingredients
  • Chocolate Delight Chocolate Delight
    butter softened, plain flour, chopped pecans and
    12 More
    butter softened, plain flour, chopped pecans, mix this and press into the bottom of 9x13 glass casserole dish. bake 350 degrees until light brown. let cool ., first layer, cream cheese softened, xxxx sugar, family sized package of cool whip ., pour this on to cooled crust ., second layer, instant chocolate pudding mix, milk ., mix and allow to thicken slightly then pour over first layer., third layer, rest of package of cool whip then sprinkle with 1/2 cup of finely chopped pecans.
    16 ingredients
  • Chocolate Shortbread Slice Chocolate Shortbread Slice
    cream , pouring, dark chocolate, chopped, butter, chopped and
    2 More
    cream , pouring, dark chocolate, chopped, butter, chopped, shortbread cookies, store bought, roughly chopped, cocoa powder , for dusting
    3 hour 20 min, 5 ingredients
  • Quick Chocolate Hazelnut Sauce Quick Chocolate Hazelnut Sauce
    chocolate, good quality, pouring cream, frangelico and
    1 More
    chocolate, good quality, pouring cream, frangelico, toasted hazelnuts, peeled, roughly chopped
    15 min, 4 ingredients
  • Pour la France Chocolate Decadence Pour la France Chocolate Decadence
    eggs, butter, dark semi-sweet chocolate, granulated sugar and
    5 More
    eggs, butter, dark semi-sweet chocolate, granulated sugar, all-purpose flour , unsifted, cream, fresh raspberries or 8 oz frozen raspberries, granulated sugar, grand marnier or 2 tsp chambord raspberry liquor
    1 hour , 9 ingredients
  • Pour la France's Fudge Caramel Cake - Express News Pour la France's Fudge Caramel Cake - Express News
    layers of chocolate cake, cashews , roasted, unsalted and
    7 More
    layers of chocolate cake, cashews , roasted, unsalted, heavy cream, semisweet chocolate, light corn syrup, brown sugar , firmly packed, butter, salt, heavy cream
    9 ingredients
  • Wagashi Chocolate Sculpture (Jacques Torres) Wagashi Chocolate Sculpture (Jacques Torres)
    bittersweet chocolate , tempered, see how to temper choco... and
    7 More
    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.
    2 hour , 8 ingredients




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