164 this chocolate Recipes

eggs (or 3/4 cup egg beaters to make this low-fat), milk (or soy to make it dairy-free), sugar, cocoa powder, vanilla extract, salt, cinnamon (optional), thickly sliced bread, powdered sugar (optional), maple syrup (optional)

brown sugar, sugar, earth balance vegan margarine, softened (or other vegan butter), vegetable shortening, vanilla extract, egg substitute (1 tbsp of the powder & 3 tbsp of water), applesauce (trust me!), all-purpose flour, baking soda, salt, white chocolate, -you can use 2 batches of my vegan white chocolate also posted on this website. chop into 1/4-1/2 in (remember, for this recipe to remain vegan, the white chocolate needs to be vegan), macadamia nuts, chopped

yellow cake mix, chunky peanut butter or 1 cup creamy peanut butter, butter, melted, eggs, semi-sweet chocolate chips, sweetened condensed milk, butter, frozen grated unsweetened coconut (i omitted this) or 1 cup toasted sweetened flaked coconut (i omitted this), pure vanilla extract, chopped and toasted pecans (optional)

egg white , plus, egg white, at room temperature, cream of tartar, sugar, vanilla extract, unsweetened cocoa powder, chocolate chip, andes mint chip (this 1/2 cup can be substituted with the chip of your preference)

german chocolate cake mix (i use betty crocker), water, vegetable oil, eggs, heavy whipping cream, milk chocolate chips, vanilla extract, hershey symphony chocolate bars with almonds and toffee (this is the big bar)

your own brownie recipe or 1 box fudge brownie mix, toffee bits or heath bar bits, chocolate chips, mousse (this is a double recipe for a lasagna-pan sized dessert or in the trifle bowl), bittersweet chocolate, sweet or milk chocolate, sugar, egg whites, dark rum or grand marnier, heavy whipping cream

butter, softened, lightly packed brown sugar (i like dark more then light for this recipe), eggs, salt, mint extract, instant mint-chocolate pudding mix, cocoa powder, all-purpose flour, semi-sweet chocolate chips or 1/2 cup milk chocolate chips, almonds (optional)

pk dark choc cake mix or, recipe favorite 9 x 13 chocolate cake ( i used this as i don tsp care for mixes ) or yellow or butter cake, sweetened condensed milk ( not evaporated ), butterscoth ice cream topping, cool whip (i use 12 oz whipped topping ), heath candy bars ( crushed in the wrappers ), english toffee and milk chocolate ), chocolate jimmies ( sprinkles )

carnation chocolate pie, this is a very famous recipe , and i believe it has been, used in the family for well over 50 years, it is fabulous, full credit to carnation/nestle s company., carnation chocolate pie, our mamas & aunts would also make a meringue topping, i usually make my own meringue a pre-baked pastry crust , and lightly cook it ), below is the original carnation pie..quite sure was, pre-world war 2), prepared 9-inch (6 oz.) graham cracker crust, nestle carnation evaporated milk, egg yolks, nestle toll house semi-sweet chocolate morsels, cream, chopped nuts (i use toasted almonds)

shortening, sugar, eggs, pumpkin puree (not pumpkin pie filling), nuts (optional), milk chocolate chips (i use half this amount), flour, baking powder, salt, baking soda, vanilla, cinnamon, nutmeg

semi-sweet chocolate baking squares (i use baker s for this), whipping cream, butter, vanilla

butter, melted, cocoa, eggs, lightly beaten, sugar, vanilla, flour, ground cinnamon, baking powder, chopped pecans (optional), chocolate bar, chopped (any variety)

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.

butter (should be 1 cup, melted), white sugar, cocoa (unsweetened , for baking), baking soda, salt, vanilla, eggs (beaten , just whip them up with a fork), flour (no need to sift), nuts (chopped, this is optional and you can use your choice of nuts), chocolate chips

crushed vanilla wafers (2 1/2 cups, i use nilla vanilla wafers for this), sugar, ground hazelnuts, bourbon (i use jack daniels for this or you can use rum also), cocoa powder, corn syrup, granulated sugar (you can roll them in confectioners sugar in place of if desired)

cream 1 1/2 cups sugar with 3 eggs and add 1 cup wesson oil blended with 1 1/2 cups canned beets cut into small pieces, also add 2 squares melted chocolate., sift together 1 3/4 cup flour , 1 1/2 tsp baking soda, and 1/2 tsp. salt. add this to above along with 1 tsp vanilla, bake in 2 greased and floured layer plans in a 350 oven for 20 - 25 min. very good and moist., chocolate cream cheese frosting, softened butter, cream cheese, softened, sugar, unsweetened chocolate, melted, milk, vanilla

food cake mix (any chocolate cake is fine), eggs, water, applesauce (i sub this for the oil here, it works fine, but use oil if you prefer), chocolate pudding, low-fat milk, heath candy bars, crushed, cream, strong coffee (or the condensed milk or kaluah)