Mug Brownie

• INGREDIENTS:

• 4 table spoons of flour
• 4 table spoons of sugar
• 2 table spoons of cocoa powder
• 1 egg
• 3 table spoons of milk
• 3 table spoons of oil
• 1 mug

METHOD:

Mix the cocoa, flour and sugar ( with a knife is best)

then add the egg, milk and oil and keep mixing.

Put the mix in the mug, in the microwave for 2 1/2 - 3 minutes.

Spoon out and enjoy!!

M and m's Popcorn

• INGREDIENTS:

• 
  
• 1 bag of butter, toffee or white popcorn
• 1 or 2 bags of m&m's
• 1 bar cooking chocolate, milk, white or dark, watever tickles your taste buds!!

METHOD:

1. Put your bag of popcorn and your crushed m&m's in bowl and mix

2. Now put your melted chocolate in the same bowl as the popcorn and m&m's then mix together 

3. Now put it in the fridge or eat as it is

4. Last but not least, enjoy!

Tip: you can try this with any biscuit or sweet crushed, if you would like to try with a chocolate bar then just still crush it but use half the bar of cooking chocolate!!

Chocolate Mousse

• Ingredients:

• 100g chocolate
• 4 egg yolks
• 50g caster sugar
• 6 egg whites

Method:

1. Melt the chocolate in a bowl over simmering water, then set the bowl aside and 
let the chocolate cool a little. 
2. Whisk together the egg yolks and 40g of the sugar for a few minutes until 
the mixture thickens, becoming pale and fluffy. Pour in the cooled chocolate 
and fold together gently. 
3. Whisk the egg whites in a large clean bowl until they are stiff, 
but not dry. Add the sugar and beat until the mixture becomes glossy. 
4. Spoon a third of the egg whites into the chocolate mixture and stir together - 
you don't want any flecks of white. Gently fold in the remaining whites, then 
pour into a serving bowl. Chill in the fridge overnight to set. 
Decorate with chocolate shavings before serving.

Chocolate Shortbread Cookies

Ingredients:

3/4 pound unsalted butter, at room temperature
one cup sugar, and additional for sprinkling
one teaspoon pure vanilla extract
three 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces excellent semisweet chocolate, finely chopped

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and one cup of sugar until they are combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape in to a flat disk. Wrap in plastic and chill for 30 minutes.

When the cookies are cold, place them on a baking sheet lined with parchment paper. Put three ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it along with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is melted. Add the remaining chocolate and permit it to sit at room temperature, stirring often, until it is smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Roll the dough 1/2-inch thick and cut with a three by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for twenty to 25 minutes, until the edges start to brown. Permit to cold to room temperature.

Drizzle 1/2 of each cookie with  chocolate to coat it.

Chocolate Ice Cream

Ingredients:

Milk - 2 cups
Fresh cream - 1/4 cup
Cocoa powder - 2 tsp
Corn flour - 4 tsp
Sugar - 11/2 cups

Method:

1. Powder sugar.
2. Mix corn flour in 1/4 cup of milk.
3. Boil the remaining milk in a pan.
4. Add corn flour mix and when contents thicken, remove pan from the stove.
5. Add cocoa powder, fresh cream, sugar, blend in a mixer and store in the freezer.
6. Serve after 3 hours.  

Chocolate Peanut Butter

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

Ingredients:

• 1/2 cup semisweet chocolate chips
• 1-1/2 cups smooth peanut butter
• 1/4 cup butter or margarine, softened
• 1/4 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 teaspoon hot water

Preparation:

Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate. Let cool until barely warm, but still liquid.

Scrape melted chocolate into a large bowl. Addpeanut butter, butter, sugar, and vanilla extract. Stir until thoroughly combined.

Mix instant coffee with hot water until completely dissolved. Add coffee to the chocolate peanut butter mixture until combined.

Scrape into glass jars with tight seals. Serve as aspread with cookies, crackers, or toast or use as a filling for cakes.

Pretty jars of chocolate peanut butter make great gifts for any occasion and also work well for bake sales and other fund-raisers. 

3 Ingredients Chocolate Dessert

• INGREDIENTS:

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

METHOD:

This is a very simple recipe i discovered by simplifying other recipes i found on the net, you can use any type of chocolate you want and add anything you want in step 3 before it goes in the fridge, i add chocolate chips or nuts occasionally. 

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

2) whip the remainder of the cream into "fluffy peaks"- can move the whisk through and the mark stays (using a mechanical whisk is easiest) 

3) fold melted chocolate mix into 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

4) once set eat, simple.

Chocolate Cake

Ingredients

• Plain Flour 2 cups
• Cream 2 cups
• Icing Sugar ½ cup
• Chocolate Sauce ½ cup
• Butter 1 cup
• Chocolate bar 1 pack
• Sugar 2 cups
• Eggs 6
• Coco Powder 4tbsp
• Gelatin powder 3 tbsp

Cooking Directions

1. In a a double boiler melt a chocolate bar.
2. For Sponge: In a mixing bowl take 6 eggs and beat it until it forms foam.
3. Add baking powder, sugar, and butter and beat.
4. Add half cup chocolate sauce and mix.
5. Add flour and fold it, when all the ingredients are dissolved in each other then grease a cake pan and put the batter in it.
6. When the cake sponge is done turn it upside down on a wire rack.
7. Allow to cool and cut it from the centre.
8. Make a mixture of cream, cocoa powder, and icing sugar, spread it on one half of the sponge and place the other half on it.
9. In a bowl take water and sugar and make syrup.
10. Spread it on the cake.
11. Now add the remaining chocolate in chocolate sauce and dissolve gelatin in half boiled water and mix well.
12. Spread this mixture on the cake, place it in a refrigerator for ½ hour to chill and then serve.


13. Place it in an oven at 160 degrees, bake for 20 minutes
    
    
    
    
    

Slutty Brownies

Ingredients:

Brownie layer:
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
Oreo layer:
16 double-stuffed Oreo cookies
Cookie layer:
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Directions:

For the brownie layer:
Preheat oven to 350 degrees F. Line a 9x9-inch pan with tin foil then spray foil with non-stick cooking spray.
In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.
For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.
To assemble:
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).
Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.
Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.

Peanut Butter Marshmallow-Crunch Brownies

Yield: 24 brownies

Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla
4 large eggs
1 1/2 cups white whole wheat flour
2 cups semisweet chocolate chips
3 cups mini marshmallows
1 cup semisweet chocolate chips
1 cup smooth peanut butter
1 1/2 cups bran buds cereal

Directions:

Preheat oven to 350 F. Spray a 13 x 9-inch pan with cooking spray and, if desired, line the pan with parchment paper or aluminum foil leaving an overhang on opposing sides for easy removal after baking. I like to spray the aluminum foil with cooking spray too just to make sure the brownies release.
Melt the butter in a microwave-safe bowl in the microwave. Add the brown sugar and return to the microwave. Heat until mixture is warm and brown sugar is better dissolved.
Transfer the butter mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and chocolate chips and mix to combine.
Transfer the batter to the prepared pan. Bake for 25 minutes. Remove from oven and sprinkle the marshmallows evenly over top of brownies. Return to the oven for 5 minutes more or until the marshmallows are puffed and softened but not browned. Remove pan from oven and allow to cool on a rack.
Heat the chocolate chips and peanut butter in a small microwave-safe bowl in the microwave, stirring frequently, until the chips have melted and mixture is smooth. Stir in bran buds. Dollop the mixture over the marshmallow-topped brownies and spread evenly. Allow to rest overnight before serving.

Chocolate-Stuffed Red Velvet Cupcakes

Yield: 12 cupcakes

Ingredients:

For the chocolate stuffing:
1 cup milk chocolate chips
1/3 cup heavy cream
1 tablespoon unsalted butter
For the cupcakes:
1 cup all-purpose flour
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1 large egg
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vinegar

Directions:

For the chocolate stuffing:
In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.

For the cupcakes:
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.
In a small bowl sift flour, cocoa powder, and salt. Set aside.
In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.
Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.
Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.

Home Made Brownies

INGRDIENTS:

• 4 tablespoons cocoa powder
• 1 stick margarine (melted)
• 1 cup sugar
• 2 eggs
• 1 cup (for cake-like brownies) self-rising flour
• 3/4 cup (for fudgy brownies) self-rising flour
• 1 teaspoon vanilla
• 1 cup chopped pecans (optional)

Method

Melt cocoa powder and margarine in microwave. Stir until smooth. In separate bowl, mix sugar and eggs. Add vanilla. Gradually add flour to sugar and egg mixture. Stir in cocoa mixture until blended. Pour into greased oblong banking pan. Bake at 350 degrees until inserted toothpick comes out clean

Big Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• 2-1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg, cracked into a small cup or saucer
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1 cup chopped, toasted walnut pieces (optional)

Preparation:

Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.

Add the vanilla and egg and mix on medium speed.

Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it!

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.

Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.

Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)

Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary. 

Chocolate Porcupine Cluster Candies

Prep Time: twenty minutes

Cook Time: five minutes

Total Time: 25 minutes

Ingredients:

12 ounces (two cups) semi-sweet chocolate chips
14 ounces (one can) sweetened condensed milk
two cups pretzel sticks, broken in 1/2-inch pieces
one cup honey-roasted peanuts
1/2 cup miniature candy-coated chocolate bits

Preparation:

Melt chocolate chips and sweetened condensed milk in a heavy saucepan over low heat. Stir constantly until melted and smooth. Do not let it boil. Remove from heat and let rest for five minutes.

In a immense bowl, toss pretzel sticks, peanuts, and chocolate bits until evenly combined. Gently fold in melted chocolate mixture. Working quickly, drop mixture by the tablespoon onto waxed paper lined baking sheets. Refrigerate at least hours, until firm.

Yield: about three to four dozen sweet clusters

Chocolate Cherry Balls

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Ingredients:

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

Preparation:

In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter,walnuts, coconut, and salt. Shape into 1-inch balls.

In the top of a double boiler over hot water, melt chocolate chips and paraffin wax. Insert a toothpick into each ball and dip into 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: 3 dozen 

Chocolate Ice Cream Roll

Ingredients:

3 eggs
one cup sugar
3/4 cup cake flour
1/4 cup cocoa
two teaspoons baking powder
1/4 teaspoon salt
one teaspoon vanilla
Confectioners' sugar
one quart coffee or vanilla ice cream

Method:

Beat eggs very lightly & add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, & salt together. Add egg mixture, beating slowly. Flavor with vanilla. Line a greased 15 1/2 x ten 1/2 one inch jelly-roll pan with wax paper & grease again. Pour in the batter, spread smooth, & bake in a 425 degree oven for 12-15 minutes. Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper & trim crisp edges. Roll up in a towel. Cold. Unroll & spread with coffee or vanilla ice-cream softened to spread. Roll up quickly, wrap in foil, & keep in freezer until prepared to serve. Slice & serve.

Eggless Creamy Chocolate Cake

Ingredients:

1) butter/margerine
Milk
Sugar
Self raising flour
two) cooking chocolate
Whipped cream
Jam - optional

Process:

Add first set of ingredients in a bowl.
Mix
put mixture in two full baking trays
put in oven for half an hour - 45 mins
leave to cold
add melted chocolate, cream, jam as necessary
add other layer on top
decorate top
enjoy

Best Hot Chocolate

Ingredients:


Milk
Semi-sweet chocolate
Milk chocolate
Sugar (optional)

Process:


Heat milk in a an along with all the chocolates and sugar \.\. One time its starts becoming creamy u can take it off... If u need more foam whisk with a wire whisk...Pour in to a warm cup and enjoy your drink:) :) serves one person

Chocolate Sorbet

Ingredients:


Water - two 1/2 cup
Sugar - 3/4 cup
Cocoa powder - 3/4 cup
Dark chocolate - 110g (unevenly powdered!!!)
Vanilla - 1tsp
Choco chips

Method:


Bring water n sugar to a boil in saucepan
reduce flame. Whisk in cocoa powder till smooth
return to heat n boil. After awhile, remove n icy.
Pour over dark chocolate & whisk till creamy uneven mixture!!!! (yummmmmmm.......)
add vanilla.
Place bowl in ice water bath.Stir occasionally.
After about 7 mins, freeze mix in freezer

n the best part.......
\.\.........Garnish with choco chips

n of work, take a glance at the pic..Thats exactly the way it looked when i was completed.........
\.\.........Heaven!!!!!!!!!!!

Chocolate Banana Brownie Cake

Ingredients:


1 cup all-purpose flour
1/4 cup buttermilk
two massive egg whites
one cup sugar
1/3 cup unsweetened cocoa
1/4 tsp baking soda
one massive, very ripe banana
1/4 cup low-fat dry milk powder
one tsp vanilla extract
A pinch of salt

Procedure:


How to make banana brownie cake:
preheat oven to 350 degrees f. Apply a coat of vegetable oil on a baking pan & dust it with flour.
in a bowl, make a batter out of flour, milk powder, salt & baking powder. In a blender or food processor, make a smooth puree of the banana, sugar, egg whites, vanilla essence & buttermilk.
add the dry mixture of flour, milk powder & others to this batter & whip until blended. Pour in to the greased & dusted pan.
- bake until the cake passes the wooden pin or toothpick check. Chilled it on a wire rack or tray.

Chcocolate Walnut Brownies

Ingredients:

300gms chocolate
100gms butter
250gms maida (one 1/2 cup) (sieved)
one tsp baking powder
1/2 tsp soda
one tsp vanilla essence
220 ml water
180gms condensed milk
50gms chopped walnuts

Process:

one. Micowave the butter & the chocolate with the water for 40 secs.(see that the chocolate does not burn)
two. Remove & wisk it.
three. Add all the remaining ingredients & beat on high speed for 1-2 minutes.
four. Pour the batter in greased & lined tin (12 x 12 inches)
five. Spread walnut on the top of the batter & bake it in preheated oven at 180 degrees for about twenty - 25 mins.

White Chocolate Cookies

Ingredients:


140g butter
40g caster sugar
60g soft dark brown sugar
one medium egg
125g self-raising flour
one tsp of vanilla essence
200g milky bar white chocolate chunks
pinch of nutmeg

Method:


one) preheat oven to 150ºc/ 302ºf/ gas mark two before beginning
two) line baking tins with grease proof baking parchment
three) place the butter and both sugars in to a food processor/ electric mixer and beat until soft and fluffy
four) beat the egg (with the nutmeg) and gradually mix in to the mixture
five) place the mixture in to a huge bowl. Sift the flour and add to the mixture. Carefully fold the flour in to the creamed mixture with the vanilla essence.
6) roughly chop the white chocolate in to little pieces, then add to the mixture and gently mix together to blend.
7) spoon heaped teaspoons of the mixture onto the prepared tins, ensuring there is space in-between the cookies for them to spread. ( four cookies per row and three per column works well)
8) bake the cookies in the preheated oven for ten minutes or until golden (still slightly soft), then remove and permit to icy for a couple of minutes. One time more solid, use a spatula to transfer the cookies to a wire rack and leave to icy .

Coco Coffee Cinnamon Biscuits

Ingridents:

For Biscuits:
two tbsp instant coffee
225g butter
one giant large egg
one cup caster sugar
two cups plain flour
two tsp ground cinnamon
two tsp baking powder
For Cinnamon sugar:
one tsp ground cinnamon
1/2 cup sugar

Method:

one. Preheat the oven to 200°c.


two. Line two baking trays with baking paper.

three. In a giant bowl, mix the caster sugar & instant coffee together.

four. Place the butter in a saucepan over low heat & heat till boiling.

five. Pour the melted butter in to the mixture & leave for five minutes without stirring.

7. Sift the flour, baking powder & ground cinnamon together.

6. Add the egg to the butter mixture & beat until it is thick & creamy.

8. Work in the flour in to the butter mixture to make a soft dough.

9. Take teaspoonfuls of the dough, roll in to balls & place on trays. Flatten slightly with a fork.

ten. Bake in the preheated oven for 10-13 minutes.

11. While the biscuits are baking, mix the sugar & cinnamon together to make the cinnamon sugar.

12. As soon as the biscuits come out of the oven sprinkle with cinnamon sugar, permit to icy for a couple of minutes, & transfer onto a wire rack.

Chocolate Coffee Risotto

Prep Time: ten minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

one Tablespoon instant coffee powder
1/2 orange, shredded zest and juice
1/2 cup arborio rice
two cups milk regular or low fat
two drops vanilla extract
1/2 cup sugar
two Tablespoons butter
3/4 cup heavy cream or nonfat equivalent
three Tablespoons rum (optional)

Preparation:


Put the coffee and orange juice in a saucepan with 1/2 cup of water and bring to a boil. Remove from heat, add the rice and let soak for five minutes.

Return the pan to heat and add the milk and vanilla extract. Cook over low heat until rice is tender, but still slightly firm to the bite.

Remove from heat, add sugar, orange zest, butter, cream, and rum (if using); stir through gently and serve directly.

Yield: two cups

Chocolate Graham Toffee Bark

Cook Time: 15 minutes

Prep Time: 15 minutes

Total Time: 30 minutes

Yield: one pound


Ingredients:


1/2 pound sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) plain graham crackers (not crumbs)
two cups semi-sweet chocolate chips
one cup chopped macadamia nuts (or substitute pecans, walnuts, peanuts, or your favourite nuts)

Preparation:

Preheat oven to 350 degrees F. Line a ten x 15-inch jelly-roll pan with non-stick foil. Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.

Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to merge. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for four minutes. Remove from heat.

When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about two minutes for chocolate to melt, then use a spatula to gently spread chocolate chips in to an even layer on top of the toffee graham crackers. Sprinkle with the chopped macadamia nuts, pressing down gently in to the chocolate.

Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for ten minutes.

Icy to room temperature, then refrigerate for two hours. Peel foil from chilled bark. Crack in to 2-inch irregular pieces.

Refrigerate any leftovers.

Yield: about one pound sweet bark pieces

Yummy Chocolate Orange Cupcakes

Cook Time: twenty minutes

Prep Time: ten minutes

Total Time: 30 minutes

Ingredients:

For the Cupcakes:
three Tablespoons Dutch-process cocoa powder
1/4 cup hot water
1-1/4 cups unbleached all-purpose flour
1/2 teaspoon each baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
one orange
two giant eggs, at room temperature
3/4 cup granulated sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted and cooled to room temperature
.
For the Frosting:
6 ounces bittersweet chocolate
one cup unsalted butter, at room temperature
two cups confectioners' sugar

Preparation:

Preheat the oven to 350 degrees F (180 degrees C). Line 12 standard muffin cups with paper liners.

In a giant bowl, whisk together the eggs and granulated sugar until well combined. Whisk in the buttermilk and vanilla, then the dissolved cocoa. Whisk in the melted butter, then the dry ingredients.

In a little bowl, stir the cocoa powder in to the hot water until it dissolves; set aside. Sift the flour, baking powder, baking soda, and salt together in to a bowl. Using the finest rasps of a handheld grater, grate the zest from the orange in to the bowl. Set aside.

Using a tablespoon, divide the batter among the muffin cups filling each about half full. Bake until the cupcakes are puffed and a skewer inserted in to the middle of comes out neat 15 to twenty minutes. Let cold on a wire rack. Remove the cupcakes from the pan.

To make the frosting, melt the chocolate and let cold to room temperature. Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about three minutes. Beat in the melted chocolate until combined. Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.

Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

Chocolate Pecan Sandies Cookies

Cook Time: 25 minutes

Prep Time: ten minutes

Total Time: one hour, five minutes

Chilling Time: 30 minutes

Ingredients:

one cup (two sticks or 16 Tablespoons) butter, at room temperature
3/4 cup granulated white sugar
one teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened cocoa powder
1/3 cup confectioners' sugar

Preparation:

Preheat oven to 350 F. Line cookie sheets with silpats, parchment paper, or grease pans lightly.

Cream butter, sugar, and vanilla extract together until light and fluffy.

Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.

Whisk together flour, one cup ground pecans, and cocoa powder, then beat flour mixture in to butter mixture. Chill dough for 30 minutes or more until firm.

Form dough in to 1-inch balls. Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets. Bake for twenty to 25 minutes. Icy, then dip pecan sandy cookie tops in any remaining pecan sugar.

surprise chocolate dessert

Ingredients:

Chocolate fudge cake (as much you want)

Custard

Malteasers,minsterals,chocolate fingers (what ever you like)

Method:

Put your chocolate cake into a bowl

then add the custard

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

enjoy

simple chocolate dessert

Ingredients:

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

procedure:

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

you can use any type of chocolate you need & add anything you need in step three before it goes in the fridge, i add chocolate chips or nuts occasionally.

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

3) 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

4) one time set ..enjoy

Cocoa Sponge Drops (diet)

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes


Ingredients:


Non-stick cooking spray
1/4 cup actual egg substitute
1/4 cup fructose (fruit sugar)
three Tablespoons skim milk
one teaspoon baking powder
one teaspoon vanilla
14 Tablespoons unsifted cake flour (one cup less two tablespoons)
two Tablespoons unsweetened Dutch cocoa
three Tablespoons (9 teaspoons) low-sugar red raspberry spread
Confectioners' sugar

Preparation:


Fine-tune oven rack to middle and preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray.

In electric mixer bowl, beat egg substitute with fructose, milk, baking powder, and vanilla until thick.

Sift flour with cocoa, then beat in to batter, mixing well.

Transfer cookies to wire rack. When icy, spread each cookie with 1/4 teaspoon low-sugar red raspberry spread. Sprinkle liberally with confectioners' sugar before serving. Or stack, using 1/2 teaspoon of spread.

Drop batter, by teaspoonfuls, onto prepared cookie sheet. Bake ten to 12 minutes or until risen and firm when touched lightly on top.

Yield: 18 Servings, two cookies each

Espresso Grand Mariner Balls

Prep Time: 25 minutes

Total Time: 25 minutes


Ingredients:


one package (9 ounces) chocolate wafers
one cup skinned toasted hazelnuts
1-1/2 cups confectioners' sugar
one Tablespoon instant espresso powder
1/2 cup Grand Marnier or other orange liqueur
2-1/2 Tablespoons light corn syrup
1/2 cup granulated sugar

Preparation:

Pulverize the chocolate wafers & hazelnuts together in a food processor. Add the confectioners' sugar & method to merge.

Dissolve the espresso in the Grand Marnier & add to the chocolate crumbs along with the corn syrup. Method until the mixture forms a damp mass.

Store loosely packed between layers of waxed paper in a cookie tin. Let age one week before serving.

Break off small pieces of the dough & roll them in to 1-inch balls. Place the granulated sugar in a shallow bowl & roll each ball in the sugar to coat.

Yield: four to 4-1/2 dozen cookies.

Chocolate Ricotta Mousse

Ingredients:


1 15-ounce container ricotta (about two cups)
two tablespoons confectioners sugar
four ounces semisweet chocolate, melted, and more, shaved, for topping

Preparation:


In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until prepared to serve, up to two days.
Bring to room temperature before serving.)

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

Preparation:

Combine the chocolate and 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, combine 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.

Jumbo Chocolate Chip Cupcakes

Ingredients:

(makes 8)
7 tbsp soft margarine
100g caster sugar
two gigantic eggs
100g self-raising flour
100g plain chocolate chips

Process:

- put 8 muffin cases in a cake pan.
- put the margarine, sugar, eggs & flour in a gigantic bowl & wisk till smooth.
- add the cocolate chips a spoonfull at a time.
- bake the cakes in a preheated oven, 190c/375f, for 20-25 minutes or until golden.
- enjoy!!

Chocolate Strawberry Cupcakes

Ingredients:

1. 100g (four oz ) of butter, softend
two. 100s (four oz ) of granulated sugar
three. two eggs
four.100g (four oz )of self-raising flour
five. strawberrys
6. coco powder
7. paper cases
8. cupcake oven tray- 8 or more holes

Process:

Preheat oven to 190dc , 375f, gas mark five

1. Put butter and sugar in to a massive bowl, beat with wooden spoon intill mixture s fluffy and pale in colour.
2. Beat in the eggs adding a tea spoon of flour each time
3.Sift the remainder of the flour in to the bowl
4. Mix in a figure of 8 with a tablespoon
5.Chop strawberrys in to small cupes
6. Add to bowl and with it add coco powder
7. Stir well
8. Add in to paper cases
9. Put in oven for twenty to 30 min
10. Decorate how youwant, i recommend strawberry or chocolate icing

Chocolate Bounty Tarts

Ingredients:

125g milk cooking chocolate, roughly chopped
two x 50g Bounty bars, roughly chopped
1/4 cup thickened cream
275g (packet of 12) frozen sweet shortcrust tartlet cases
cocoa powder, to serve

Method:

1.
Place chocolate & Bounty bars in to a small heatproof bowl over a saucepan of simmering water. Stir with a sizable metal spoon, until melted & well combined. Remove from heat. Stir in cream. Place mixture in to a bowl. Cover. Refrigerate for two to three hours or until firm & thick.
2.
Preheat oven to 180°C. Place tart cases onto a baking tray. Bake for ten to 15 minutes or until golden. Permit to chilled.
3.
Spoon chocolate mixture in to pastry cases. Sprinkle with cocoa. Serve.

White Chocolate Truffle Bites

Ingredients:

500g white chocolate, broken in to pieces
180g unsalted butter, chopped
two tsp vanilla extract
two tbs silver cachous

Technique:

one:.
Line the base of a 2cm x 8cm bar pan with baking paper.
two:.
Place the chocolate and butter in a saucepan with two tablespoons of warm water and stir constantly over low heat until chocolate and butter have melted and mixture is smooth. Remove from the heat and stir through vanilla extract. Pour mixture in to the bar pan and sprinkle with silver cachous, then chill for three hours or until set.
three:.
To serve, remove from the pan and cut in to slices or cubes.

Chocolate Crunchies

Ingredients:


1lb digestive bisuits
6oz margarine
three table spoons of golden syrup
two tablespoons of coco (you can use hot choclate mix ! - it works)
two tablespoons of sugar
1/2 choclate bar for top (optional)

Method:


Crumble biscuit in to crumbs
warm the margarine and syrup, coca and sugar untill runny
then add to the bisuit crumbs
mix well
press down firmly onto a well greased baking tray
melt the choclate
spread choclate onto top.
Put in fridge to icy for a bit (about 15 - 30 mins )

and eat all up .. Yummy yummy :d