Chocolate Recipes

Some of Our Favorite Chocolate Recipes

Espresso Chocolate Mousse

6 ounces semisweet chocolate

1/3 cup espresso or 1/2 teaspoon instant coffee

1/3 cup boiling water

4 large eggs separated

3 tablespoons sugar

Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed.

I a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. turn into serving dishes, and chill for several hours until firm.

White Chocolate Creme Brulee

5 lg Egg yolks

1/2 c Sugar

2 c Whipping cream

3 oz. White chocolate imported, finely chopped

1/4 ts Vanilla extract

2 tb Sugar

Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough water to pan to come hafway up sides of cups. Bake until custards are set in center, about 1 hour. remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprn
kle 1/2 teaspoon sugar over each custard. Broil until sugar carmelizes, watching carefully, about 2 minutes. serve hot, or refrigerate up to 1 hour and serve cold.

Chocolate Roulade

The Cake:

5 eggs -- separated

1/2 cup Powdered Sugar -- sifted

1 teaspoon Vanilla

2 tablespoons Flour -- sifted

4 tablespoons Cocoa Powder

1/8 Teaspoon Salt

1/2 Teaspoon Cream Of Tartar

The Filling:

2 Unsweetened Baking Chocolate Squares

1 1/2 Cups Milk -- scalded

1/2 cups Sugar

4 Eggs

1/4 Cup Flour

1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

FOR THE CAKE:
Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased geavy paper and spread dough to thickness of about 1/4". Bake in a 325F oven for about 25 minutes. Let cool in pan for about 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then reroll.
FOR THE CHOCOLATE FLLING:
Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it bol. Add vanilla; strain and cool. Spread on cooled cake and reroll. Dust roll with powdered sugar; slice, and serve.

Potato Chocolate Fudge

2 Unsweetened chocolate square

4 tb Butter

1/3 c Mashed potatoes

1/8 ts Salt

1 ts Vanilla extract

1 lb Confectioners' sugar

Cook and mash a medium potato without using any seasoning, butter or milk. Measure 1/3 cup. Melt chocolate and butter together. Blend into mashed potatoes with the salt and vanilla. Mix well. Sift sugar. Add a small amount at a time, blending until no sugar is visible. When a spoon is no longer equal to the task of mixing, knead in the balance of the sugar with well-buttered hands. Turn out onto a board and continue to knead until mixture is smooth, glossy and pliable, buttering hands as necessary. No crumbs should remain. Press into a buttered 8-inch square pan or shape into balls and top each ball with nutmeg.

Chocolate Peanut Butter Pie

Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie

Ingredients:

1 (6oz.) Keebler (R) Ready Crust Graham Cracker Pie Crust

1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)

1/4 cup creamy peanut butter

1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust.
4. Garnish as desired. Freeze leftovers.

Mudslide Brownies

2 cups All-purpose flour

1/2 teaspoon Salt

1/2 teaspoon Baking Powder

2/3 cup Unsalted butter

4 ounces Unsweetened chocolate -- chopped

3 eggs

1 1/2 cups sugar

2 tablespoons Irish Creme liqueur

4 tablespoons Coffee liqueur

1 tablespoon Vodka

3/4 cup Coarsley ch. walnuts (opt.)

Kahlua Glaze:

1 1/4 cups Powdered sugar

3 tablespoons Coffee liqueur

Sift flour with baking powder and salt. In a small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffe liqueur, Irish Creme liqueur and vodka. Fold in nuts. Pour into 13x9 inch pan and bake at 350F about 25 minutes. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.

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