White Chocolate Potato Chip Candies

Prep Time: ten minutes

Cook Time: five minutes

Ingredients:

Total Time: 15 minutes

Ingredients:


8 ounces white baking chocolate squares
1-1/2 cups crushed salted plain potato chips
1/4 cup chopped maraschino cherries, squeezed dry in paper towels
1/4 cup chopped pecans
1/4 cup (about) miniature chocolate chips, chilled from the refrigerator

Preparation:

Line baking sheet with Silpat baking liner, waxed paper, or parchment paper.

Stir in potato chip crumbs and pecans. Fold in cherries (be positive they are dry or they will cause the chocolate to get hard prematurely). Working quickly, drop by the teaspoonful onto prepared pan. Sprinkle tops with chilled miniature chocolate chips and gently press in to adhere.

Slowly melt the white chocolate in the microwave, over a double-boiler, or on the stove-top. Be cautious to melt it slowly so it does not scorch and seize up (get hard).

Yield: three to four dozen candies

Refrigerate candies until firm.

Note: Do not be tempted to stir in the chocolate chips. Even the slightest warmth of the mixture will cause the chips to melt

Chocolate Yogurt Cake

Prep Time: ten minutes

Cook Time: 55 minutes

Ingredients:

Total Time: one hour, five minutes

Ingredients:


one Tablespoon all-purpose flour
one teaspoon Dutch-processed cocoa
two cups all-purpose flour
2/3 cup Dutch processed cocoa
1-1/2 teaspoons baking soda
1/2 cup butter or margarine (one stick), softened
1-1/2 cups sugar
two eggs
1-1/2 cups plain yogurt
one teaspoon vanilla extract

Preparation:

Mix one tablespoon of flour with one teaspoon of cocoa and dust the inside of a greased 9-inch Bundt pan or tube pan with this mixture, shaking out any excess.

Sift two cups of flour and 2/3 cup of cocoa together with the baking soda; set aside.

In a huge mixing bowl, cream the butter and sugar together. Beat in the eggs, after the other. Add the flour mixture alternately with the yogurt, in parts. Do not overmix. Stir in the vanilla.

Pour the batter in to the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the middle comes out tidy. Chilled for ten minutes before inverting onto a rack to chilled .

Yield: 8 to 12 servings

Cherry Chocolate Balls

Cook Time: five minutes

Prep Time: 25 minutes

Total Time: 30 minutes

Ingredients:

four Tablespoons butter, room temperature
two cups powdered sugar
24 maraschino cherries, chopped
2/3 cup peanut butter, room temperature
1/2 cup chopped walnuts
one cup shredded coconut
1/2 teaspoon salt
one (12-ounce) package semisweet chocolate chips
1/4 bar (1-ounce) paraffin wax

Preparation:

In a immense bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, & salt. Shape in to 1-inch balls.

In the top of a double boiler over hot water, melt chocolate chips & paraffin wax. Insert a toothpick in to each ball & dip in to chocolate mixture to coat exterior. Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick. If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.

Yield: three dozen

Choco Cloud Cake

Prep Time: twenty minutes

Cook Time: 40 minutes

Total Time: one hour

Ingredients:

Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (one stick) unsalted butter, cut in to pieces, softened
6 huge eggs: two whole, four separated
one cup sugar
two Tablespoons cognac or Grand Marnier (optional)
Grated zest of one orange (optional)
.
Whipped Cream Topping:
1-1/2 cups heavy cream, well chilled
three Tablespoons confectioners' sugar
one teaspoon pure vanilla extract
Unsweetened cocoa powder, for sprinkling
Preparation:

In another bowl, with an electric mixer, beat the four egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not stiff. Stir about 1/4 of the beaten egg whites in to the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter in to the pan; smooth the top.

In a bowl, whisk the two whole eggs and the four egg yolks with 1/2 cup of the sugar until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.

Bake until the top of the cake is puffed and cracked and the middle is no longer wobbly, usually 35 to 40 minutes. Do not over bake.

Cold the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.

At serving time, whip the cream with the confectioners' sugar and vanilla until not stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Yield: 8 to 12 servings

Brownie Bites..

As if brownie bites are not decadent , these are stuffed with white chocolate chips. Semi-sweet chocolate chips perform a dual purpose as a filling and frosting.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients:

3/4 cup unsweetened cocoa

2/3 cup vegetable oil

two cups sugar

four eggs

two teaspoons vanilla extract

1-1/4 cups all-purpose flour

one teaspoon baking powder

1/2 teaspoon salt

1-1/3 cups white chocolate chips, divided use

2/3 (about) cup semi-sweet chocolate chips

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin tins with papers. 

Combine cocoa and oil in massive bowl until smooth. Mix in sugar. Add eggs and vanilla, mixing until combined. 

In a separate bowl, whisk together flour, baking powder, and salt. Add to cocoa mixture, stirring to combine. Fold in one cup white chocolate chips, reserving remaining 1/3 cup for adornment. Fill each muffin paper with about one rounded tablespoon of batter. 

Bake 12 to 14 minutes or until set and tiny cracks appear on surface. Remove from oven. Immediately place about 6 semi-sweet chocolate chips on middle of each hot brownie bite. Let rest two to three minutes to soften, then swirl melted chips with the back of a spoon to frost brownie bites. Garnish each with one white chocolate chip placed in the middle. 

Yield: About four dozen brownie bites