CHOCOLATE CARAMEL POPCORN

INGREDIENTS:

Pop corn :1 cup cooked

Sugar: 1/2 cup

Cooking chocolate:1 cup melted

METHOD:

Take a non stick pan and add sugar cook in on low flame,when melted properly,caramel is ready.

Add melted chocolate in hot caramel and mix it.

Add popcorn into that mixture and mix it.

Let it cool down and enjoy.

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

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