hey .. let's begin with simple homemade chocolate..
any1 got the simplest recipe ??
i mean sum recipe .. wer u dunt need chocolate chips .. bt jus cocoa powder ..and a recipe wer u dutn need the oven ... ??????
i ll post sum other recipes soon
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hey .. let's begin with simple homemade chocolate..
any1 got the simplest recipe ??
i mean sum recipe .. wer u dunt need chocolate chips .. bt jus cocoa powder ..and a recipe wer u dutn need the oven ... ??????
i ll post sum other recipes soon
Chocolate Sundae
Ingredients:
Milk powder – 1 cup
Water – 2 cups
Cream – 1 cup
Sugar – 1 cup
Cocoa – 3 tsp. (made into paste with a little milk)
GMS - ¼ tsp.
Stabilizer – ½ tsp.
Chocolate essence – 1 cap
Vanilla essence – 2 caps
For Chocolate Sauce
Butter – 2 tsp.
Powdered sugar – ½ cup
Cadbury’s chocolate – 1 slab
Cocoa – 2 tsp.
Fresh cream – 2 tsp.
Method
Prepare the ice cream mixture in the usual way and set in the freezer. For chocolate sauce, melt the butter in a heavy bottomed vessel and add the powdered sugar little by little. Cook well. Add cocoa. Remove from fire and add cream and grated cadbury’s chocolate slabs. Beat well to a smooth paste. Chop fine and roast cashew on a dry tava. Place a scoop of ice-cream in a bowl and pour the sauce on the top and sprinkle nuts and place a cherry on the top and serve. The sauce can be poured hot or cold on the ice-cream. If the sauce becomes thick add a little cold milk and mix well.
Easy Peanut Butter Chocolate!
8 servings 5 min 5 min prep
Change to: servings US Metric
1 cup peanut butter
1 cup corn syrup
1 1/4 cups powdered sugar
1 1/4 cups powdered milk
1 cup cocoa powder
Mix ingredients together, roll it into little balls, then eat it. You may also refridgerate the balls for a colder treat!
Bourbon Chocolate Pecan Pie
1½ hours 30 min prep
4 eggs
1 cup light corn syrup
6 tablespoons butter (Softened)
1/2 cup sugar
1/4 cup brown sugar
5 tablespoons bourbon (Crown Royal)
1 tablespoon flour
1 tablespoon vanilla
1 cup pecans (Halves)
1 cup semi-sweet chocolate chips
1 pie crust (Refriderated or Homemade)
Whisk together first 8 Ingredients until smooth.
Stir in pecans and morsels.
Pour into pie crust.
Bake on lowest oven rack at 350 degrees for 1 hour or until set.
No Bake Chocolate Protein Cookies
1/2 cup margarine
1/2 cup milk
4-5 tablespoons chocolate protein powder or cocoa
1 1/2 cups Splenda sugar substitute
1/2 cup peanut butter
3 1/2 cups quick oats
2-3 tablespoons vanilla
Melt margarine in a saucepan and add milk, protein powder and Splenda.
Bring to a boil for no more than a minute or until thick.
Remove from heat and add in the oats, peanut butter and vanilla.
Mix well.
If too crumbly add a touch of water, but this should not be needed.
Press into cookies and set to cool on wax paper.
Enjoy!
chevy do u cook? :shock:
wow crazy :o I wanted to ask the same thing :DQuote:
Originally Posted by crazy
I was just reading through and your Q is there at the end :P
Shows how we form impressions :lol:
:D Chevy is really great, she cooks, she writes.............I :banghead:Quote:
Originally Posted by ksen
great
i havn't tried this ... bt jus happnd to hav this recipe ..
Crunchy Pistachio Truffles
Ingredients:
1 cup shelled pistachio nuts
8 ounces of high quality White Chocolate (e.g. Ghiradelli)
8 ounces of high quality Milk Chocolate (e.g. Green & Black)
8 ounces of bittersweet couverture chocolate
Procedure:
Using a food processor, grind the pistachio nuts until they are mostly well ground, but with some 1/4 nut-sized pieces still left. (In other words, don't grind until the nuts are powdered.)
Melt the white chocolate in a bowl in the microwave (heat for one minute, stir, heat for 25 seconds, stir, repeat until melted fully).
Mix the chopped/ground pistachio nuts into the melted white chocolate and stir until blended. Using a 1 inch truffle scoop, scoop out balls of this mixture onto a baking sheet covered with wax paper. Chill for an hour or until hard.
In a bowl, add the milk and bittersweet chocolates together and melt in the microwave (heat for one minute, stir, heat for 25 seconds, stir, repeat until melted fully).
Using a truffle dipper, dip each pistachio/milk chocolate center into the melted chocolate and return to the baking sheet covered with wax paper. Chill until the coating is hard.
Chocolate Frousse
This has got to be the healthiest really tasty chocolate dessert in the world. Note: it has no added sugar, nor any fat other than what's in the chocolate.
Ingredients:
5-6 very ripe bananas (skin beginning to turn black)
1 cup of frozen red raspberries
4 ounces of fine quality semi-sweet chocolate
Procedure:
Mash bananas fully, and heat until boiling in saucepan. Add raspberries, and
heat, stirring until well blended. Add chocolate and stir until blended. Cool on
countertop, and then chill thoroughly in fridge. Yum!
Incredible Chocolate Almond Cookies
Ingredients:
1 cup butter (two sticks)
2 1/2 cups cake flour
6 oz. bittersweet and semisweet chocolates (using several types is best)
1 oz. unsweetened chocolate
3 tablespoons Myers Rum
1/4 cup Maple Syrup
1 cup almond butter (or if you can't get almond butter: 1 1/2 cups almonds ground with 1 tbsp. brown sugar)
Procedure:
Preheat oven to 350.
Place the almond butter and maple syrup in a food processor and blend them. Add the rum and blend again. Melt the butter and all of the chocolate in a microwave (one-and-a-half minutes on high, stir, and then one minute more) and stir until completely blended. Add the almond/syrup mixture to the melted chocolate/butter and mix together thoroughly. Stir in the cake flour in 4 portions (1/4 of the flour at a time). Then use a tablespoon to scoop up the batter and place portions on an ungreased cookie sheet. After filling a cookie sheet with cookies about an inch or two apart, bake for 10 minutes and let cool pretty thoroughly before removing. Store covered (or even refrigerated -- but let warm up before eating). Both the texture and the taste of these cookies are exceptional.
Note: If you use ground almonds instead of almond butter, the texture is not quite as good. Make sure you grind the almonds finely. And instead of adding the syrup to the ground almonds, just blend everything directly into the bowl of melted chocolate/butter.
Guys..Come On!! Chocolate Makes You Fat! :huh: what's up with all this fattening recipies! :P
Chocolate Fudge Cake
Measure into bowl:
1-1/2 cup sifted cake flour
1-1/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
3 squares melted unsweetened baking chocolate
1/2 cup milk
1 teaspoon vanilla
2 eggs, unbeaten
Beat 2 minutes, low speed.
Add additional 1/2 cup milk.
Beat 2 more minutes.
Pour into greased and floured pan 9 x 13-inch cake pan.
Bake at 375 F for about 25 minutes.
Chocolate Cupcakes with Truffle Center
Chocolate Cocoa Cakes
5 oz. unsalted butter, cut into 1/2-inch pieces, plus 2 teaspoons (melted)
2/3 C. all-purpose flour
1/2 C. unsweetened cocoa powder
8 oz. semisweet baking chocolate, coarsely chopped
3 large eggs
2 large egg yolks
1/2 C. sugar
1 t. pure vanilla
To make the chocolate cocoa cakes: Preheat the oven to 325°F. Lightly coat the inside of 12 individual nonstick muffin cups (3 inches in diameter) with the melted butter. Set aside until needed.
Combine the flour and cocoa powder in a sifter. Sift onto a large piece of parchment paper or wax paper; set aside.
Melt the chocolate and 5 ounces butter in the top of a double boiler or in a microwave oven, and stir until smooth.
Place the eggs, egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until the mixture is slightly frothy. Add the melted chocolate-milk mixture and mix on low speed for about 15 seconds, just to combine. Continue to mix on low speed while gradually adding the sifted dry ingredients. Once they have been incorporated, stop the mixer and scrape down the sides of the bowl.
Add the vanilla and mix on medium for about 15 seconds, just to combine. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.
Portion 3 heaping tablespoons of the cake batter into each muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes.
Remove the truffles from the freezer. Remove the muffin tin from the oven and, moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing the truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake for 17 to 18 minutes, until a toothpick inserted into a cake (not the truffle) comes out clean.
Remove the cakes from the oven and let cool for 20 minutes.
To remove the cakes from the muffin cups, hold the top edge of a cake, and give the cake a slight jiggle to loosen it from the cup. Then run the tip of a paring knife between cake and cup to loosen it so that you can gently pull the cake out of the cup. Serve immediately while still warm.
Yields 12 cakes.
Deadly Chocolate Sin
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs at room temperature
4 egg yolks at room temperature
1/2 cup brown sugar firmly packed
6 tablespoons corn starch
1 package frozen red raspberries in heavy syrup (10 ounce) thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint
Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.
In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center).
Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.
Chocolate Crater Cake
8 squares (8 oz.) bittersweet chocolate
1/3 C. salted butter
4 egg whites, at room temperature
3/4 C. granulated sugar
4 egg yolks
finely grated peel of 1/2 orange or 1 lemon, about 1 t. (optional)
1 1/2 t. vanilla
1/4 t. salt
Topping:
1 1/2 cups whipping cream
1 T. Grand Marnier or other orange liqueur (optional)
1 t. vanilla
Shaved chocolate or cocoa powder (optional)
Preheat oven to 325°F. Line bottom of an 8-1/2-inch springform pan with waxed paper. Butter pan and paper. Then, sprinkle lightly with flour. Shake until evenly coated with flour, then shake out excess.
To make cake, cut chocolate into coarse pieces. Place chocolate and butter in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently, then remove from heat when small pieces of chocolate are still visible, about 5 minutes. Stir until smooth. Or, place chocolate and butter in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 3 minutes. Stir until smooth, then cool at room temperature.
In a large mixing bowl, beat egg whites with an electric mixer until foamy. Continue beating and slowly add 1/2 cup sugar, 1 tablespoon at a time. Beat just until soft peaks form when beaters are lifted, but whites are not stiff, about 3 to 5 minutes.
In another large mixing bowl, whisk egg yolks with remaining 1/4 cup sugar just until blended. Slowly whisk in lukewarm chocolate mixture, orange peel, 1-1/2 tsp vanilla and salt. To lighten batter, using a spatula, gently but thoroughly stir 1/4 of whites into chocolate mixture. Then, gently fold in remaining egg whites just until streaks of egg white disappear. Pour batter into pan and smooth top.
Bake in center of oven until cake is puffed and cracked, and centre no longer wobbles when pan is given a gentle shake, about 50 minutes. Do not over-bake. Run sharp edge of a knife around edge of pan to loosen cake. Leave sides on pan and refrigerate, uncovered, until chilled, at least 2 hours. Covered, cake can be refrigerated for up to 2 days.
Because whipped cream does not hold well, fill center of cake when almost ready to serve. It should then hold in the refrigerator for up to 2 hours. In a large mixing bowl, using an electric mixer, whip cream with Grand Marnier and 1 tsp vanilla until thick soft peaks form when beaters are lifted. With a wet knife, loosen cake again from sides of pan. Remove sides. Pile whipped cream into “crater” of cake and, if you wish, lightly sprinkle with cocoa powder sifted through a small strainer or chocolate shavings. Decorate with fresh berries and mint leaves.
Chevy, here is a simmmmple microwave one for you to try. It is so easy that it just takes a few minutes to satisfy your sudden cravings for chocolate :) ( I am eating it right now :) )
flour - 1 cup
sugar - 1 cup
baking soda - 1/2 tsp
baking powder - 1/2 tsp
unsalted butter - 1/4 cup
cocoa powder - 3 tbs
whole milk - 1 cup
Melt the butter in a microwave safe bowl (it takes around 30 secs)
Mix everything else well with a wooden spoon for 5 mins.
Finally, mix the butter, pour the batter to a microwave safe bowl and microwave for 7-8 mins. Wait....let it cool down for a few mins...:D
:thumbsup:
I WAS LOOKING FOR THIS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!! .. thank you ... i ll try makin it w/o microwave..Quote:
Originally Posted by southiecook
Chocolate Pudding Poke Cake
1 pkg. (2-layer size) white cake mix
2 egg whites
4 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
Prepare and bake cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1-1/3 cups water. Remove from oven.
Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.
Refrigerate at least 1 hour or until ready to serve.
Cut into 24 squares. Store cake in refrigerator.
Diet Exchange:
1-1/2 Carbohydrate,1/2 Fat
White Chocolate Banana Cream Pie
1 9-in. pie pan
2 pkgs. Jell-O Sugar Free Fat-Free Instant White Chocolate Pudding/Pie Mix
5 Nabisco Low Fat Honey Made Grahams (5 individual whole crackers)
5 Nabisco Low Fat Ginger snaps (5 cookies)
3 Tbsp. Land-O-Lakes Light Butter
1 medium or large Banana
3/4 cups Carnation Instant Milk
2 1/2 cups of water (best if filtered or bottle)
2 Tbsp. Cool Whip per slice (optional)
Finely crumble Nabisco Low Fat Honey Made Grahams and Nabisco Low Fat Ginger Snaps together. Slowly add melted butter into the crumbs and mix thoroughly. Spread evenly into pie pan.
Bake for 5 minutes at 350ºF. and let cool while preparing pudding.
In a large bowl combine dry milk and water and mix; add Jell-O to Milk and whip for 1 minute with electric whip on medium or 2 minutes with hand whip. Let set for 5 minutes.
Slice banana to about 1/4-in. thickness. Spoon in 1/2 of the pudding mixture into the pie pan. Layer banana slices across filling and then add the remaining pudding Mix.
Bittersweet Chocolate-Banana Mousse
3/4 to 1 cup semisweet chocolate chips
1 (10-ounce) box silken tofu (soft variety)
2 large ripe bananas
1 teaspoon vanilla extract
2 to 3 tablespoons light brown sugar
1/4 teaspoon salt
1 teaspoon raspberry vinegar
Melt the chocolate chips in a double boiler (or carefully in a microwave at a low power).
Meanwhile, place the tofu and a handful of banana chunks in a blender and begin to puree. Gradually add the remaining banana, processing between additions to make sure it all whips up smoothly. Add the vanilla, sugar, salt and vinegar as you go.
Pour in the melted chocolate (OK if still hot), scraping in every last bit. Puree one more time until very smooth and uniform, and taste to adjust the sugar. Transfer the mousse to a container or to individual serving dishes, cover tightly with plastic wrap, and chill for at least 2 hours before serving. Yield: 4 intense servings. Preparation time: 10 minutes, plus 2 hours to chill.
Note: The chocolate flavor is very deep when you make this with 3/4 cup chocolate chips, and downright intense if you add the full cup. You can vary the amount according to your taste. This keeps well for several days in an airtight container in the refrigerator.
Thanks, good luck :thumbsup:Quote:
Originally Posted by chevy
YUMMY! Hey, chevy, have u tried out all these recipes urself or are they from ur mom's cookbook?
TRY THISSS:: as a cake icing...
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 1/2 teaspoons cream of tartar
2 cups chilled whipping cream
1 prepared cake (either purchased premade or baked by YOU!)
1. Mix all ingredients (except cake.... lol) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
2. It goes well with a vanilla cake.... and sprinkle some white chocolate scrapes over it!!!
ICING for a chocolate cake ...-- this is like the most common and simplest ...
(For coating, filling or piping, but does not have a sheen)
Ingredients:
3 tbsp. butter, softened
2 cups icing sugar, sifted
2-3 drops vanilla essence
1 pinch salt
4-5 drops lemon juice
Method:
1. Put butter in a deep bowl.
2. Add flavouring and beat till smooth.
3. Add sugar, beat with a wooden spoon till well blended.
4. Add salt and lemon juice, beat again till light, white and smooth.
5. When spoon is lifted the icing lifted in a peak should hold.
6. Spoon into an icing bag, fit nozzle as required.
7. Pipe carefully over prepared cake.
8. Refrigerate if required to be used later.
Making time: 15 minutes
Shelflife: 2-3 weeks-frozen, 2 days-refrigerated
and never forget a decoration of contrasting colors.. yummy..
http://www.youtube.com/watch?v=23tdgoHaA3Q --- check this out.. yummy fudgey brownies
No Alan, These are for you guys to try out and send them across to me :P Haha..Quote:
Originally Posted by Alan
If I remember correctly, this one didn't set, it was hard only in the fridge and then it was runny when out.Quote:
Originally Posted by chevy