59943 simple chocolate marbled Recipes

chocolate wafers , cookies, crushed, walnuts, crushed, butter, melted, semisweet chocolate, melted, cream cheese, sugar, eggs, vanilla, sour cream

chocolate wafers, broken into pieces, unsalted butter, melted, bittersweet or semisweet chocolate, chopped, unsalted butter, unsweetened cocoa powder, cream cheese, at room temperature, sugar, eggs, sour cream, at room temperature, vanilla extract, salt

chocolate fudge instant pudding mix, cold milk, tub cool whip ( 8 oz.), chocolate shavings

chocolate pudding mix, whole milk or 3/4 cup 2% low-fat milk, instant coffee powder, cream cheese, cubed

butter, softened, sugar, divided, king arthur unbleached all-purpose flour, baking cocoa, salt, cream cheese, softened, eggs, lightly beaten, vanilla extract, hot fudge ice cream topping, semisweet chocolate chips, melted, milk chocolate or striped chocolate kisses, optional

blanched almonds, vegetable oil cooking spray, chocolate wafers, part-skim ricotta, lowfat cream cheese, room temperature, sugar, lowfat sour cream, whole egg, egg whites, almond extract (or to taste), all-purpose flour, salt, amaretto (if desired), unsweetened cocoa powder, instant-espresso powder, bittersweet chocolate chips

semi-sweet chocolate baking squares, chopped, white chocolate baking squares, chopped, candy canes, crushed

blanched slivered almonds, vegetable oil cooking spray, chocolate wafers, part-skim ricotta cheese, low-fat cream cheese, room temperature, sugar, low-fat sour cream, whole egg, egg whites, almond extract (or to taste), all-purpose flour, salt, amaretto (optional), unsweetened cocoa powder, instant espresso powder, bittersweet chocolate chips

yellow cake mix, butter, melted, egg, cream cheese , room temerature, eggs, vanilla, butter, melted, sugar, semi-sweet chocolate chips (6 oz.)

butter (melted & cooled ), biscuits (use chocolate-chip or other chocolate of your choice or malt ), cream cheese (room temp ), caster sugar, heavy cream (whipping cream chilled), dark chocolate, rum

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.

chocolate chips, cooking oil, shortening, softened, sugar, brown sugar , packed, vanilla, water, egg, flour , and additional, flour, salt, baking soda, nuts, coarsely chopped

semisweet chocolate, butter, heavy cream, cognac, white chocolate, butter, heavy cream, cognac, semisweet chocolate, granulated sugar, light corn syrup, egg whites, granulated sugar

cream-filled chocolate sandwich cookie crumbs (about 22 cookies), butter, melted, white chocolate morsels, semisweet chocolate morsels, cream cheese, softened, sugar, eggs, whipping cream, vanilla extract, salt

all-purpose or cake flour, salt, baking powder, baking soda, butter, granulated sugar, eggs, sour cream, vanilla extract, milk, cocoa, cream, pure dark chocolate chips or other good quality semisweet chocolate chips, butter

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

semisweet chocolate bars, broken into pieces., white chocolate bars, broken into pieces., whipping cream, divided, butter, cut up, divided, almond liqueur, divided, cream-filled chocolate sandwich cookies crumbs

sugar, cream cheese, softened, eggs, sour cream, unsweetened cocoa, vanilla, almond extract, semi-sweet chocolate chips, melted, blanched almonds, finely chopped