501 sheet chocolate Recipes

thaw : 30 minutes, chill : 20 minutes, pepperidge farm puff pastry sheets (2 sheets ), heavy cream, light corn syrup, unsalted butter, bittersweet chocolate, cut into 1/4 pieces, coffee-flavored liqueur, dark and white chocolate curls, sugar

frozen puff pastry sheets (2 sheets), thawed, unsalted butter, room temperature, sugar, hazelnuts (about 3 oz), toasted, husked, finely ground, all purpose flour, vanilla extract, eggs, bittersweet (not unsweetened ) or semisweet chocolate, cut into small pieces

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.

egg yolks, evaporated milk, granulated sugar, light brown sugar, unsalted butter, cut into 6 pieces (3/4 stick), table salt, vanilla extract, sweetened flaked coconut (7 oz), chopped pecans , toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes, semisweet chocolate or 4 oz bittersweet chocolate, chopped fine, dutch-processed cocoa powder , sifted, boiling water, unbleached all-purpose flour, plus additional for dusting pan, baking soda, unsalted butter, softened (1 1/2 sticks), granulated sugar, light brown sugar, table salt, eggs, room temperature, vanilla extract, sour cream, room temperature

very best quality 70% solids dark chocolate, thick double cream, unsalted butter, rum or 2 tbsp brandy, cocoa powder, preserved gingerroot, very finely chopped , plus some extra cut into small pieces, flaked toasted almond, very finely chopped, dark chocolate (at least 70% cocoa solids), peanut oil, cocoa , for dusting, paper, sweet cases for the chocolate-coated truffle, sheet baking parchment paper (silicone paper), minimum cocoa powder

butter, cut into pieces, plus more for greasing baking sheets, toasted almond slivers, diced candied orange peel, evaporated milk, light corn syrup, sugar, vanilla extract, good-quality white chocolate , chopped (*do not use white chocolate chips), vegetable shortening (recommended: crisco )

bittersweet chocolate (or mexican chocolate), granulated sugar, sheets phyllo pastry (defrosted), unsalted butter, melted (1 stick)

all-purpose flour, all-purpose flour, baking soda, salt, unsalted butter (plus extra for buttering the baking sheet), butterscotch chips, light brown sugar, eggs, at room temperature, vanilla extract, semi-sweet chocolate chips or 3 cups bittersweet chocolate chips

frozen puff pastry sheets (2 sheets ), cream cheese, softened, sugar, vanilla extract, semisweet chocolate, chopped, white chocolate baking squares, chopped, white chocolate baking squares, for decoration

heaping 3/4 cup sugar, scant 1/2 cup egg whites (from about 3 eggs), sweetened shredded or flaked coconut, whole blanched almonds (optional), semisweet chocolate, cookie sheets , well greased, or lined with parchment paper or lined with nonstick baking mats), or nonstick : 1 for baking and 1 for dipping

sugar, vanilla beans , cut into 1/2 inch pieces, heavy whipping cream, water, bittersweet chocolate or 6 oz semisweet chocolate, chopped, brandy, cornstarch, unsalted butter, anjou pears, peeled,cored ,cut into 3/4 inch pieces, fresh lemon juice, toasted hazelnuts, vanilla wafer cookies, sheets phyllo dough, unsalted butter, melted and cooled, vanilla ice cream, fresh mint sprig

bittersweet chocolate , cut into pieces, heavy cream, cream cheese, at room temperature, mascarpone cheese, at room temperature, egg yolks, at room temperature, sugar, egg yolks, at room temperature, light or dark rum, marsala wine, sugar, heavy cream, store bought chocolate sheet cake, fresh hot espresso, sugar, dark rum, bittersweet or semisweet chocolate, or 1 tbsp unsweetened cocoa powder or powdered sugar

by 13-inch) frozen phyllo pastry sheets, thawed, unsalted butter, melted, good-quality white chocolate, chopped, heavy whipping cream, hazelnuts, toasted, husked, and finely chopped, chocolate hazelnut spread (recommended : nutella), optional, bittersweet chocolate, grated, for garnish, edible flowers, for garnish

phyllo sheets, thawed if frozen, a 10-oz package frozen raspberries in light syrup, granulated sugar, eau-de-vie-de framboise or raspberry liqueur, granulated sugar, cornstarch, water, egg, fine-quality bittersweet chocolate (not unsweetened), chopped, eau-de-vie-de framboise or raspberry liqueur, well-chilled heavy cream, well-chilled heavy cream, sugar, unsweetened cocoa powder, chocolate curls, fine quality bittersweet chocolate (not unsweetened), chopped

milk, sugar, pure vanilla extract, egg yolks, cornstarch , dissolved in 1/4 cup water, white chocolate, finely chopped, butter, gelatin, water, heavy cream, sweetened whipped cream, simple syrup, (equal amounts water and sugar, simmered until sugar dissolves, chambord, sheet pan chocolate sponge cake , cut into 3 (9 by 5-inch) slices, recipe follows, fresh raspberries, white chocolate , shaved into curls, raspberry sauce , recipe follows, fresh mint

fat-free sugar-free instant chocolate pudding mix, low-fat milk, light sour cream, frozen fat-free whipped topping, thawed and divided, chocolate graham cracker crumbs (4 cracker sheets), freshly grated chocolate

white chocolate, chopped, egg yolks, sugar, gelatin sheets, creme de cacao or other chocolate flavored liqueur to dissolve the gelatin, liquid coffee, egg whites, heavy cream

white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, melted, multi-size connected dome mold, acetate sheets, various items of your choice to use for molding, for example: bubble wrap, stenciled paint roller, heavy textured plastic, sea sponge, plastic box