Feb 06 2009
Does anyone have any good recipes for chocolate desserts??
I would like people to post some good chocolate recipes I can use for dessert.
This is a winner from Rachel Ray:
This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You'll never settle for plain old dipped berries again! You can use any type of chocolate (milk, white, or semi-sweet), but remember bittersweet chocolate has less sugar and is lower in carbs.
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
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Try foodtv.com sometime. I like their recipes.
References :
these may sound bad, but i made them in like 7th grade economics and their delicious…
you need….
1. pack of cresent rolls (depends on how many you need)
2. custard cup with sugar.
3. Hershesy Tresured Cresents…their usually in the candy isle in the grocery store. (caramel and peanut butter=very yummy)
im not 110% sure of the heat, but i usually put the oven on at 350.
1. unroll the cresent rolls on a greased pan. sprinkle sugar on them
2. unwrap a chocolate and place it at the fat end of the cresent.
3. roll it up and mush it all around the chocolate so none of it it peeking out.
4. roll the cresent in the custard cup (with the sugar).
5. place them on the sheet.
i usually cook them for 5-8 minutes and then like 2 minutes afterward
cook untill brown. =)
if you make them, let me know how they came out.
References :
SMS 7th grade modern living class
This is a winner from Rachel Ray:
This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You'll never settle for plain old dipped berries again! You can use any type of chocolate (milk, white, or semi-sweet), but remember bittersweet chocolate has less sugar and is lower in carbs.
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
References :
Chocolate Pie
1 ½ squares chocolate
1 2/3 cupfuls scalded milk
2/3 cupful powdered sugar
½ tablespoon corn-starch
½ teaspoon vanilla
4 eggs
Pastry
Melt chocolate over hot water, then add milk and cook together until smooth.
Add sugar sifted with corn-starch and stir until the boiling-point is again reached.
Cool slightly, pour over 1 whole egg and 3 egg yolks slightly beaten, and ¼ teaspoon vanilla.
Pour into pastry-lined pie plate and bake in hot oven of 450 degrees for 10 minutes then in a slow oven of 320 degrees for 30 minutes.
Cover with meringue.
Makes one 9 inch pie.
Meringue
Beat chilled egg whites to a stiff, dry froth.
Allow 2 tablespoons sugar for each egg.
Add sugar, 1 tablespoon at a time, beating egg whites constantly until the meringue is stiff, but glossy and creamy in consistency.
Flavor, allowing ¼ teaspoon of vanilla to 2 egg-whites.
References :
This recipe is simple and is always a winner with everyone.
Chocolate Caramel Nut Bars
1 package (14 ounces) of Kraft caramels, unwrapped
1 can (5 ounces) of evaporated milk, divided- see recipe method
1 package (2 layer size) of Swiss Chocolate cake mix with pudding
or German Chocolate cake mix with pudding
or Chocolate Fudge cake mix with pudding
1/2 cup (1 stick) of butter, melted
1 1/2 cups chopped pecans, divided – see recipe method
1 package (6 ounces) of Nestle semi-sweet chocolate chips, divided – see recipe method
Heat oven to 350°.
Method:
Melt caramels with 1/3 cup of the evaporated milk in heavy saucepan over low heat, stirring frequently until smooth. Keep caramel mixture warm over very low heat. Mix remaining evaporated milk, cake mix, and melted butter in a large bowl. Press 1/2 of the cake mixture onto the bottom of a lightly greased 9" x 13" pan. Bake 8 minutes. Sprinkle 1 cup of the pecans and 1/2 cup of the chips over baked crust; drizzle caramel mixture over this. Top with teaspoonfuls of remaining cake mixture. Sprinkle with remaining 1/2 cup pecans and 1/2 cup chips. Press nuts and chips gently into top cake layer. Bake 18 minutes. Cool; cut into bars.
References :
My sister-in-law but it may have actually come from Kraft caramels package some time back.
Iced Chocolate Bar Cake
INGREDIANTS
===========
1 (397g tin) Sweetened Condensed Milk
2 ½ cups or 600ml liquid whipping cream
2 Kitkat Chunky bars
1 ½ tablespoons of instant coffee, dissolved in 2 tablespoons of hot water
PREPARATION
===========
1.Combine Sweetened Condensed Milk and liquid whipping cream in an electric mixer, beat until thick and creamy.
2.Pour half of the mixture into foil-lined 12cm x 23 cm loaf pan, place Kitkat Chunky bars, freeze for ½ an hour.
3.Add constant coffee to the remaining cream mixture, mix until combined.
4.Take out the cake from freezer, spoon over the coffee mixture, cover with cling film and freeze for at least 12 hours until set.
5.Cut into slices to serve.
Serving tips:
=============
serve with chocolate sauce or orange marmalade and crushed biscuits.
Take out the cake from the freezer and put it in the fridge for 15-25 minutes to make it easier to slice.
Dip the base of the loaf pan in hot water, for 6 seconds, then flip the cake over serving dish.
References :
http://www.nestle-laziz.com/eng/nl_search.asp?page=4&pc=6&searchstring=chocolate