Chocolate Ice Cream

Ingredients:


2 cups (500 ml.) full fat milk
1/3 cup sugar
one tablespoon cornflour
one cup grated dark chocolate
one cup (100 grams) fresh cream
a few drops vanilla essence

Method:


Merge the chocolate as well as a cup of milk in a pan and melt it over a slow flame till it becomes a smooth sauce. Chilled slightly.
In another pan, merge the remaining milk and sugar and bring it to a boil.
Dissolve the cornflour in one to two tablespoons of water, add to the boiling milk and sugar and simmer for two to three minutes.
Add the chocolate sauce and mix well. Chilled and add the vanilla essence and cream.
Mix well, pour in to a shallow container. Cover and freeze till it is  set.
Divide the mixture in to two batches and churn each batch separately in a blender till it is smooth.
Transfer in to a shallow container. Cover and freeze till it is firm. Scoop and serve.

Chocolate And Biscuit Pie

Ingredients:

225 g plain chocolate biscuits, finely crushed
175 g butter, soft
225 g icing sugar
120 g chocolate, melted
150 ml thick cream
Decoration:
200 ml thick cream
60 g plain chocolate curls

Method:

Add 60 g butter to the crushed biscuits & blend well.
Press the mixture in to the base & partway up the sides of a 20cm (8in) loose-bottomed cake tin, then chill well.
Merge icing sugar & remaining butter (115 g ).
Beat until creamy.
Add melted chocolate & beat until the mixture is thick.
Add thick cream to the chocolate mixture & mix well.
Spread the filling over the biscuit base & chill for about one hour.
Decorate with cream & chocolate curls.
Serve chilled.

Chocolate Peppermint Meringue Bites

Ingredients:

1 egg white
1/4 cup caster sugar
one tablespoon cocoa powder, sifted
Additional cocoa powder, to serve
Choc-peppermint ganache
100g Lindt dark mint intense chocolate, chopped
1/4 cup thickened cream
1/2 teaspoon peppermint essence

Method:

1. Preheat oven to 150°C/130°C fan-forced. Line two sizable baking trays with baking paper. Using an electric mixer, beat egg white until stiff peaks form. Add sugar, one tablespoon at a time, beating well after each addition. Beat for two minutes or until sugar has dissolved. Add cocoa. Beat until combined.

2. Spoon heaped teaspoons meringue mixture onto prepared trays to make 24 meringues. Smooth with the back of a spoon to make a round. Bake for twenty minutes or until firm. Turn off oven. Chilled in oven with door slightly slightly open.

3. Meanwhile, make choc-peppermint ganache: Place chocolate & cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for one to two minutes, stirring every 30 seconds with a metal spoon, or until melted & smooth. Stir through essence. Refrigerate for twenty minutes or until thick & spreadable.

4. Carefully sandwich one heaped teaspoon of ganache between two meringues. Repeat with remaining meringues & ganache to make a total of 12 meringue bites. Set aside for ten minutes to set. Serve dusted with cocoa powder.

Chocolate Ripple Cake

Ingredients:

1 x 500ml thickened cream
one tsp caster sugar
one tsp vanilla essence
one x 250g pkt Arnott's Choc Ripple biscuits
Fresh raspberries, to serve

Preparation:

1. Use an electric beater to beat the cream, sugar & vanilla in a bowl until firm peaks form.
2. Spread a tiny of the cream mixture along a serving platter to make the base. Stand one biscuit upright on its edge & spread with cream mixture. Place another biscuit alongside & sandwich together. Continue layering with cream mixture & remaining biscuits to form a log.
3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for maximum of 6 hours to set.
4. Top with the raspberries then slice the cake diagonally.

Chocolate Bundt Cake

Ingredients:


3 cups all-purpose flour
 1/2 teaspoon baking powder
 1/2 teaspoon salt
 1/2 cup unsweetened cocoa powder
 one cup butter, softened
 1/2 cup shortening
 three cups white sugar
 one teaspoon vanilla extract
 five eggs
 one cup milk

Directions:


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a ten inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
In a immense bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs after the other, beating well after each. Add flour mixture alternately with the milk. Mix well.
Pour in to ten inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted in to cake comes out neat. Let chilled for ten minutes in the pan, then turn out onto a wire rack and chilled .

Boiled chocolate Delight Cake

Ingredients:

1/2 cup butter, softened
 one 1/2 cups white sugar
 two teaspoons vanilla extract
 two eggs
 two 1/3 cups all-purpose flour
 3/4 cup unsweetened cocoa powder
 one 1/4 tablespoons ground cinnamon
 one teaspoon baking soda
 one 1/2 cups milk
 1/2 cup chopped walnuts

Directions:

Thoroughly grease bottom and sides of a 2-quart heat proof mold or 9 inch bundt pan. Sprinkle with white sugar and tap out excess.
n giant mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
In separate bowl, stir together flour, cocoa, cinnamon and baking soda; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
Spoon batter in to a greased mold. Cover with piece of greased aluminum foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
Place a rack in la giant kettle or pot; pour in water to top of rack. Heat water to boiling; place mold on rack. Reduce heat. Cover kettle and steam cake over simmering water for hour and 25 minutes or until cake tester inserted in middle comes out neat. (Add water, as needed, in the work of steaming to keep water at rack level.) Remove mold from kettle; cold ten minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.

Chocolate Delight

Ingredients:


1 (18.25 ounce) package chocolate cake mix
 one cup coffee-flavored liqueur
 two (five.9 ounce) packages instant chocolate pudding mix
 6 (one.4 ounce) bars chocolate covered toffee bars, chopped
 two (12 ounce) containers frozen whipped topping, thawed
 one (one ounce) square semisweet chocolate

Directions:


Prepare chocolate cake according to package directions, & bake in a 9x13-inch pan. Icy. Cut in to squares & pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions.
In massive trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled sweet bars, & container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving.

Chocolate Trifle

Ingredients:

1 (19.8 ounce) package brownie mix
 one (three.9 ounce) package instant chocolate pudding mix
 1/2 cup water
 one (14 ounce) can sweetened condensed milk
 one (8 ounce) container frozen whipped topping, thawed
 one (12 ounce) container frozen whipped topping, thawed
 one (one.5 ounce) bar chocolate sweet

Directions:

Prepare brownie mix according to package directions and chilled . Cut in to one inch squares.
In a large bowl, merge pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks stay.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Weight Loss Chocolate cake

Ingredients:

Dark chocolate 200g
White chocolate 200g
Milk chocolate 200g
Eggs three
Flour 400g
Butter/marg 150g
Sugar 500g
Golden syrup three tbs
Magic weight loss powder one pinch

Method:

Preheat oven to 180'c
cream the butter/marg, sugar and eggs together until light and fluffy. Add the golden syrup and fold in the flour. Melt the milk and dark chocolate and add to mixkture. Chop up white chocolate and add. Last but not least add a pinch of magic powder. Poor in to tin and cook for 30-40 mins.

Chocolate Truffle

Ingredients:

200g of your choice chocolate
100ml double cream
one vanilla pod or a table spoon of vanilla extract
30g butter
five giant tablespoons of cocoa powder
To decorate; icing sugar

Method:

one. Break chocolate in to a heat proof bowl.
two. Then melt over boiling water until melted.
three. On a low heat in another saucepan, add cream, and split the vanilla pod, or add vanilla extract.
four. Leave vanilla and cream to simmer for minutes.
five. One time the chocolate is melted, add the cream, and vanilla in to the bowl with the melted chocolate. And mix well.
6. Melt butter and stir in to the chocolate mixture.
7. Leave to chill in the fridge, until set.
8. One time set roll in to balls.
9. Roll in icing sugar, or sprinkle over in lieu.
ten. Eat! Only suitable for days.

Coffee Cream Brownies

Cook Time: 25 minutes

Prep Time: five minutes

Total Time: 30 minutes

Ingredients:

one (three ounces) package cream cheese, softened
two Tablespoons butter or margarine, softened
1/4 cup sugar
four eggs, divided use
1/2 teaspoon vanilla
one Tablespoon flour
two Tablespoons instant coffee granules
1/4 cup warm water
one (19.8 ounces) box relatives size brownie mix
1/2 cup vegetable oil

Preparation:

Preheat oven to 350 degrees F.

Merge cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in one egg and vanilla, then stir in flour and mix well. Set aside.

In medium bowl, dissolve coffee in water. Add brownie mix, remaining eggs, and vegetable oil; blend well. Pour half the batter in to greased 9 x 13-inch baking dish.

Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to generate a marbled effect. Bake for 25 to 30 minutes.

Yield: 24 to 36 brownies, depending on cut size

Cheery Cream Coffee Cake

Cook Time: 30 minutes

Prep Time: ten minutes

Total Time: 40 minutes

Ingredients:

Filling:
12 ounces (1-1/2 huge 8-ounce packages) cream cheese
one cup granulated white sugar
one huge egg
one teaspoon pure vanilla extract
one cup dried cherries
1/2 cup chopped pecans
.
Cake:
two packages (8-count) refrigerated crescent rolls, divided use
1/2 cup chocolate chips
.
Icing Glaze:
1-1/2 cups powdered sugar
two to three Tablespoons milk or cream
1/4 teaspoon almond extract

Preparation:

Preheat oven to 350 F. Line a 9 by 13-inch baking pan with nonstick foil.

Open one tube of the crescent rolls and unroll the dough. Place in the bottom of the prepared pan and press to fit the bottom of the pan, sealing any perforations.

Make the filling first by placing cream cheese, sugar, egg, and vanilla in to the bowl of a food processor fitted with the metal blade. Method until combined. Add cherries and pulse until the cherries are coarsely chopped. Add pecans and pulse a couple of times, only until combined.

Spread evenly with the filling.

Open the remaining tube of crescent rolls and separate the triangles. Cut each triangle in half lengthwise so you have 16 narrow triangles. Start at finish of the pan, placing triangles across the width, stretching each dough triangle to fit the width of the pan, alternating to opposite sides of the pan. (The first triangle will stretch from top to bottom, the next from bottom to top, etc.) The top will be covered by the crescent dough, with the sides of the dough touching closely, but not overlapping.

For the icing glaze, whisk together powdered sugar, milk or cream, and almond extract until smooth, adding  milk or cream to get to a barely drippable consistency. Spoon icing in to a zip-top bag, squeeze out all the air, and seal. Snip a corner from the bottom of the bag and drizzle icing over the top of the coffee cake in a zig-zag pattern. Let sit, uncovered, for the icing to firm up about one hour. Cut and serve.

Bake for 30 minutes. Remove from oven and immediately sprinkle evenly with the chocolate chips. Let cold to room temperature.

Yield: 24 to 36 servings, depending on cut size

Coco Berry Nut Mix Cake Cookies

Prep Time: 30 minutes

Cook Time: ten minutes

Total Time: 40 minutes

Ingredients:

one (18.25 ounces) vanilla or French vanilla box cake mix, dry
1/3 cup vegetable oil
two eggs, lightly beaten
1/2 cup dried berry mix fruit, chopped to 1/2 inch pieces, soaked in hot water for 30 minutes, & thoroughly drained
1/2 cup chopped pecans
1/4 cup miniature chocolate chips

Preparation:

Preheat oven to 350 F. Line cookie sheets with parchment paper or Silpats.


Using a giant dinner fork, merge cake mix with vegetable oil & eggs. Mixture will be thick. Fold in drained dried berries, pecans, & miniature chocolate chips. Chill dough for 30 minutes.


Scoop dough by the teaspoonful & use your hands to roll & compress in to tiny balls. Place on prepared baking sheet about two inches apart. Bake about ten minutes, until lightly browned around the edges. Do not over-bake.

Cold on racks. Store leftovers in a covered container.

Yield: about five dozen cookies

Note: These are best made tiny as bite-sized cookies.

Chocolate Orange Mix Torte

Cook Time: 45 minutes

Prep Time: twenty minutes

Total Time: one hour, five minutes

Ingredients:

Strawberry Sauce:
two cups fresh strawberries, cut in half, divided use
1/2 teaspoon confectioners' sugar
.
Torte:
3/4 pound margarine, unsalted or pareve
3/4 cup sugar
3/4 cup fresh orange juice
two Tablespoons orange liqueur
1/4 cup strong brewed coffee, cooled
1-1/2 teaspoons vanilla
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs, lightly beaten
1/8 cup miniature chocolate chips for garnish, optional

Preparation:

Place one cup of halved strawberries (retain the rest for garnish) in a zip-top bag. Sprinkle with confectioners sugar & shake to coat. Refrigerate while you make the torte.

Place margarine, sugar, orange juice, orange liqueur, & coffee in a heavy saucepan over low heat. Stir until combined & smooth. Remove from heat & stir in vanilla. Add chocolate & stir until melted & blended. Let cold.

Preheat oven to 350 F. Line a 9-inch springform pan with parchment paper.

When chocolate mixture is cold, whisk in the eggs until thoroughly combined. Pour in to prepared pan. Bake 35 to 45 minutes until top has a slight crust & middle is set.

Let chocolate torte cold to room temperature, then refrigerate for four hours or overnight.

When prepared to serve, place sugared strawberries in a blender or food processor & pulse to puree. Pour strawberry sauce over the cake, sprinkle with chocolate chips, & decorate with remaining strawberry halves.

Yield: 14 to 16 servings

Choco Coco Cluster

Ingredients:

2 1/2 cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2 cup toasted almonds, cooled and chopped
7-8 ounces dark chocolate, chopped
one tablespoon finely ground espresso beans (optional)
a large grain finishing salt - in the event you can get your hands on a smoked, great

Procedure:

Line a baking sheet with parchment paper or a Silpat. Combine the coconut and almonds in a immense bowl. Place the chocolate in a double boiler (or a bowl placed over a tiny bit of simmering water) to melt along with the ground espresso. Pour the chocolate over the coconut mixture and stir to combine. Let chilled a couple of minutes and then drop by the tablespoonful onto baking sheet. Finish with a few grains of salt on top of each. The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the chilled side the clusters will set up over the coursework of an hour or so. In the event you require to speed up the system a bit, pop them in the refrigerator.

Makes 36 clusters.

No Bake Chocolate Cake

Ingredients:

butter, to grease pan
8 ounces / 225 g 70% chocolate, well chopped
8 ounces / 225 g heavy cream
1/2 teaspoon allspice (optional)
two teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve

process:

Lightly butter a 6-inch / 15cm spring form pan or equivalent - I usually use small loaf pans which are less common, but lots of small pans will work here (see main entry). Line with parchment paper and set aside.


Barely melt the chocolate in a double boiler over gentle heat.

Pour the chocolate in to the cream, and slowly and steadily stir until everything comes together smoothly. Make definite the parts are not at all separate. Pour in to the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is warm / hot to the touch, remove from heat and stir in the salt.

When prepared to serve, remove from the pan, let set at room temperature for0 minutes or so, dust with a small bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.


Serves 12.

Prep time: ten min

Chocolate Honeycomb Cake

Ingredients:

100 g self raising flour

100 g caster sugar

100 g butter

2 eggs

3 Cad bury Dairy Milk bars

3 Cad bury Crunchier bars

Procedure:

1. Cream the butter and caster sugar until pale and fluffy. Add beaten eggs and mix in. 

2. Fold in the flour and add chopped Cadbury Crunchie pieces

3. Put in cupcake cases and bake at 180 degrees for 15-20 mins

4. Melt Cadbury Dairy Milk bars, apply to top and allow to set

Chocolate Marble Cake

Ingredients:

175g (6og) butter (softened)

175g (6og) caster sugar

175g (6og) self-raising flour

3 large eggs

2tbsp orange juice

2tbsp Bournville Cocoa Powder

Procedure:

1. Preheat the oven to 180'C (350F, gas mark 4). Grease and line the base of a 20cm (8") square cake tin with baking paper to prevent the cake from sticking.

2. Place all ingredients (except cocoa) in a large mixing bowl. Using an electric or hand whisk, beat together until mixed and smooth. Divide mixture in half. Place large spoonfuls of one half of the mixture into tin in each of the four corners and in middle. Leave spaces between each spoonful. Sift the Bournville Cocoa Powder over the remaining mixture in the bowl and whisk together until combined.

3. Spoon the chocolate mixture into the spaces in the cake tin. Gently drag a round bladed knife through the mixtures to create a swirl effect with the brown and white mixtures. Don't overdo it, or you will mix the two colours together completely.

4. Bake the cake for 30 minutes, until well risen and springy. Allow it to cool in tin, then remove it and peel off the baking paper. Cut it into 25 squares with a sharp knife.

Chocolate Sponge Pudding

Ingredients:

75g butter or margarine, softened

75g caster sugar

2 medium eggs

140g self raising flour

20g Bournville Cocoa Powder

About 4 tbsp semi skimmed milk

60g Cadbury Dairy Milk, roughly chopped

Procedure:

1. Grease an ovenproof dish of 900ml capacity and heat the oven to 180˚C, gas mark 4.

2. To make the pudding, cream the fat and sugar until pale and fluffy. Add the eggs one at a time and beat well. Fold in the flour and cocoa powder together with a little milk to give a dropping consistency. Stir in the chocolate pieces.

3. Spoon into the dish and bake for 35-40 minutes until risen and firm to touch or until a skewer inserted into the centre of the pudding comes out clean.

4. Best served warm with hot chocolate sauce or custard.

Rich Dark Chocolate Pots

Ingredients:

100g Bournville, broken into pieces

150ml double cream

2 tbsp Grand Marnier liqueur (optional)

½ Flake, crushed

Procedure:

1. Melt the Bournville in a bowl over a pan of simmering water. Remove from the heat and cool a little.

2. Whip the cream until just starting to thicken then fold in the chocolate and liqueur.

3. Divide between 4 small ramekins or small glasses. Chill for 1-2 hours or ideally overnight and serve topped with crushed Flake.

No Bake Chocolate Cheery Combos

Cook Time: five minutes

Prep Time: twenty minutes

Total Time: 25 minutes

Ingredients:

four Tablespoons butter, at room temperature
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
3/4 cup (about 6 ounces) finely crushed pretzel stick crumbs (see note)
one cup canned cherry pie filling
.
Chocolate Coating:
8 ounces semi-sweet chocolate
two Tablespoons shortening or butter

Preparation:


Line mini-muffin tins with muffin papers.


In a food processor, beat butter, cream cheese, and sugar together until smooth. Add pretzel crumbs, blending until combined. Add cherries and pulse until they are chopped and incorporated. Chill for 15 minutes in the refrigerator.

Melt chocolate and shortening or butter until smooth and liquid. Pour in to a ziptop baggie with a small corner cut from the bag for a spout or use a squeeze bottle. Squirt a small dab of chocolate in to the bottom of each muffin paper.

Shape the cherry mixture in to 1-inch balls and lightly press in to the chocolate in each mini-muffin cup. Cover each with remaining melted chocolate. (If chocolate cools much, you may require to gently rewarm it.)

Refrigerate to harden chocolate.

Yield: four dozen

Jalapeno Brownie

Prep Time: five minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2/3 cup semisweet chocolate chips
1/2 cup butter
four large eggs
1/2 teaspoon salt
two cups sugar
one teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
five large jalapeno peppers, minced
6 to 8 Thai chilies, minced
3/4 cup walnuts, toasted & chopped

Preparation:


Preheat oven to 350 degrees F. Lightly oil a 9 by 13-inch pan.


In a large bowl, whisk or beat the eggs with the salt until foamy. Add the sugar & vanilla & beat until well blended. Add the chocolate-butter mixture & stir until combined. Add the flour & cocoa powder & mix until  blended. Fold in the jalapenos, chiles, & walnuts.

Melt butter & chocolate chips together in a double boiler. Set aside to chilled.

Transfer batter to the prepared pan & bake until the top forms a cracked crust & the inside looks slightly damp, 30 to 35 minutes. Permit to chilled, then cut in to squares & dust with powdered sugar.

Yield: about 12 large brownies

Chocolate Surprise Dessert

Ingredients:


Chocolate fudge cake (as much as you can eat)
Custard
Malteasers,minsterals,chocolate fingers (what ever you like)

Method:


Put your chocolate cake in to a bowl

then add the custard

and then add your malteasers,minsterals,chocolate fingers (what ever tiny chocolates you have bought)

this tastes truly brilliant and hope you think so to.

Yummy Chocolate Dessert

Ingredients:

350g chocolate,
one pint (568ml) double cream
1tbsp golden syrup

Procedure:

one) melt the chocolate, 1/4 of the cream & the golden syrup together over a pan of boiling water

two) whip the remainder of the cream in to "fluffy peaks"- can move the whisk through & the mark stays (using a mechanical whisk is simplest)

three) fold melted chocolate mix in to the whisked cream, when combined add to tin (i use a lunchbox without the lid on because i have minimal equipment) leave in fridge overnight to set

four) one time set eat,