- Prep/Total Time: 30 min.
- Yield: 16-20 Servings
Chocolate Pizza Recipe
Ingredients
- 3 cups vanilla or white chips, divided
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups miniature marshmallows
- 1 cup crisp rice cereal
- 1 cup chopped walnuts
- 1/2 cup halved maraschino cherries, patted dry
- 1/4 cup flaked coconut
- 1 teaspoon canola oil
Directions
- In a microwave-safe bowl, combine 2-1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts.
- Spread evenly on a 13-in. pizza pan that has been coated with cooking spray. Arrange cherries on top; sprinkle with coconut.
- Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature. Yield: 16-20 servings.
- Prep: 1-1/2 hours + standing
- Yield: 1 Servings
White Chocolate Easter Basket Recipe
Ingredients
- CHOCOLATE CLAY:
- 20 ounces white candy coating, coarsely chopped
- 2/3 cup light corn syrup
- BASKET:
- 10 ounces white candy coating, coarsely chopped
- 13 pretzel sticks (3 inches)
- Round plastic cover (about 4-1/2 inches in diameter)
- Thin wire headband or 1 piece 1/8-inch-thick wire (about 15 inches long)
- Thin ribbon, optional
Directions
- In a microwave-safe bowl, melt 20-oz. candy coating; stir until smooth. Stir in corn syrup just until blended. Spread onto a sheet of waxed paper to 3/8-in. thickness (about a 16-in. x 8-in. rectangle). Let stand, uncovered, at room temperature for 2 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store for up to 2 weeks.
- Melt 10-oz. candy coating; stir until smooth. Completely coat pretzel sticks; place on a wire rack. Chill for 10 minutes. Set remaining melted coating aside.
- Be certain plastic cover is clean and dry. Place two dampened paper towels in the bottom of a 1-1/2-qt. bowl. Position cover on the towels (to hold it in place). Place ends of the candy-coated pretzels around outer edge of cover, resting the other ends against the side of the bowl to form the supports for basket sides.
- Spoon some of the reserved candy coating into plastic cover until it is 1/8 in. from the top and surrounds all of the pretzels. Chill until firm, about 30 minutes. Remove from the bowl and discard paper towels. Carefully loosen edges of plastic cover and remove. Set base on waxed paper.
- Knead a 1-in. ball of chocolate clay until pliable but not sticky. Roll into a 1/4-in. rope. Beginning on the inside of a pretzel, loosely weave rope around pretzels. Repeat, adding the next rope by overlapping slightly and pressing ends together. (Always end one rope and begin the next on the inside of a pretzel.) Continue to weave between pretzels until the top of the pretzels is reached, ending the last rope on the inside of a pretzel.
- Make three ropes about 20 in. long; braid and set aside. Remelt reserved coating; place a drop on the top of each pretzel. Lay braided ropes on top, blending the ends to create a finished edge. If pretzels break, "reglue" with melted coating.
- For basket handle, make one rope about 15 in. long. Push headband into rope to within 1 in. of each end; mold rope around headband to cover. Insert uncovered ends of headband into top braid of basket. Decorate with ribbon if desired. Yield: 1 basket.
- Prep: 30 min. Bake: 15 min./batch
- Yield: 21 Servings
Triple Chocolate Kisses Recipe
Ingredients
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 ounce semisweet chocolate, grated
- 42 milk chocolate kisses
- Baking cocoa
Directions
- Place egg whites in a bowl; let stand at room temperature for 30 minutes.
- Add cream of tartar and extract; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in grated chocolate.
- Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased baking sheets, pipe forty-two 1-in. circles.
- Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa.
- Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Store in an air-tight container. Yield: 3-1/2 dozen.
- Prep: 40 min. + chilling
- Yield: 10 Servings
Chocolate Easter Eggs Recipe
Ingredients
- 2 packages (3.4 ounces each) cook-and-serve pudding mix
- 1/2 cup butter, melted
- 1/2 cup milk
- 5 to 6 cups confectioners' sugar
- 2 cups Jif ® Creamy Peanut Butter
- 4 cups (24 ounces) semisweet chocolate chips
- 2 teaspoons shortening
- Assorted decorating icings and cake decorator candy flowers
Directions
- In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly.
- Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
- In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container. Yield: 10 eggs.
- Prep: 15 min. Bake: 20 min. + cooling
- Yield: 16-20 Servings
Chocolate Dream Dessert Recipe
Ingredients
- 1 package chocolate cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup chocolate syrup, divided
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1/2 cup chopped pecans
Directions
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack.
- Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish.
- Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving. Yield: 16-20 servings.
- Prep: 20 min. + chilling
- Yield: 24 Servings
Chocolate Spiders Recipe
Ingredients
- 8 ounces semisweet chocolate, chopped
- 2 cups miniature marshmallows
- Black or red shoestring licorice
- 24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets)
Directions
- In a microwave-safe bowl, heat chocolate for 1-1/2 minutes at 50% power, stirring after 30 seconds. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes.
- Refrigerate until firm, about 20 minutes. Yield: 2 dozen.
- Prep: 10 min. Bake: 30 min.
- Yield: 18 Servings
Chocolate Dominoes Recipe
Ingredients
Directions
- In a bowl, cream the butter and sugar. Add eggs and chocolate syrup; mix well. Gradually add flour. Spread into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Frost brownies; cut into 18 rectangles (2-1/3 in. x 1-1/8 in.). With a toothpick, draw a line dividing each rectangle in half widthwise. Decorate with chocolate chips. Yield: 1-1/2 dozen.
- Prep: 15 min. Bake: 10 min./batch + cooling
- Yield: 48 Servings
Chocolate Drops Recipe
Ingredients
- 1 package (18-1/4 ounces) German chocolate cake mix
- 1/3 cup Crisco® Vegetable Oil
- 2 eggs
- 1 cup vanilla or white chips
- 1/2 cup chocolate fudge frosting
Directions
- In a large bowl, combine the cake mix, oil and eggs; mix well. Stir in baking chips. Drop by rounded teaspoonfuls 1-in. apart on ungreased baking sheets.
- Bake at 350° for 8-10 minutes or until cookies are puffed in the center and the edges are set. Cool 2 minutes before removing to wire racks to cool completely.
- Place frosting in a small microwave-safe bowl. Microwave on high 10-15 seconds or until frosting is of a drizzling consistency. Drizzle warm frosting over cooled cookies. until frosting is set. Store cookies in an airtight container. Yield: 4 dozen.
- Prep: 30 min. + drying
- Yield: 10-12 Servings
Chocolate Bow Recipe
Ingredients
- 1 cup plus 2 tablespoons vanilla or white chips, divided
- 4 teaspoons shortening
- 1/2 large marshmallow
Directions
- Cut three 6-in. squares from freezer paper. Cut each square into six 1-in. strips. Set aside four strips. Place remaining strips shiny side up on a waxed paper-lined work surface.
- In a microwave, melt 1 cup vanilla chips and shortening; stir until smooth. Working quickly with a few strips at a time, spread chocolate beyond three sides of the strips onto the waxed paper, leaving 1/2 in. at one short end.
- Immediately peel each strip from work surface; place on clean waxed paper. Let strips dry just until barely set but still pliable, about 1 minute. (If chocolate strips become to stiff, warm in the microwave for a few seconds.)
- With paper side out, press ends of chocolate strips together. Stand strips on edges on a waxed paper-lined baking sheet. Chill until set, about 10 minutes. Carefully remove freezer paper.
- For ribbons, coat four reserved strips with chocolate; peel strips from work surface. On an inverted 9-in. x 1-1/2-in. round baking pan, place strips, chocolate side down at 90-degree angles to each other and drape 1-1/4 in. over side of pan. (If necessary, use a drop of chocolate under the bottom edge to hold in place. With a toothpick, press the strip onto the dab of chocolate.) Chill until set; remove freezer paper.
- Melt remaining chips in the microwave. Fill a plastic bag with melted chocolate; cut a small hole in the corner. Place marshmallow half, cut side down, in the center of a piece of waxed paper. Secure six chocolate loops around edge of marshmallow with melted chocolate; press ends down. Layer five more loops on top with ends touching. Secure with chocolate. Coat top of marshmallow with remaining chocolate; place remaining loops in center, pressing down. Let dry for 1 hour or overnight. Carefully peel waxed paper from bow. Place ribbons and bow on top of cake. Yield: 1 chocolate bow for a 9-in. round or springform cake.
- Prep: 15 min. Bake: 10 min./batch + cooling
- Yield: 48 Servings
Chocolate Drops Recipe
Ingredients
- 1 package (18-1/4 ounces) German chocolate cake mix
- 1/3 cup Crisco® Vegetable Oil
- 2 eggs
- 1 cup vanilla or white chips
- 1/2 cup chocolate fudge frosting
Directions
- In a large bowl, combine the cake mix, oil and eggs; mix well. Stir in baking chips. Drop by rounded teaspoonfuls 1-in. apart on ungreased baking sheets.
- Bake at 350° for 8-10 minutes or until cookies are puffed in the center and the edges are set. Cool 2 minutes before removing to wire racks to cool completely.
- Place frosting in a small microwave-safe bowl. Microwave on high 10-15 seconds or until frosting is of a drizzling consistency. Drizzle warm frosting over cooled cookies. until frosting is set. Store cookies in an airtight container. Yield: 4 dozen.
- Prep: 30 min. Bake: 10 min.
- Yield: 12 Servings
Chocolate Napoleons Recipe
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 cups cold milk
- 2 cups (16 ounces) sour cream
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- TOPPING:
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 2 ounces semisweet chocolate, melted and cooled
Directions
- On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4-in. x 3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool.
- In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes.
- To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately. Yield: 12 servings.
- Prep: 20 min. + chilling
- Yield: 8 Servings
Chocolate Mousse Recipe
Ingredients
- 12 ounces semisweet or bittersweet chocolate, finely chopped
- 1-1/3 cups heavy whipping cream, divided
- 1/3 cup water
- 1/4 cup dark corn syrup
- 1 teaspoon rum extract
- 1 package (8 ounces) cream cheese, cubed
Directions
- In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.
- In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.
- Prep Time: 20 min. + chilling
- Yield: 6 Servings
Chocolate Spiders Recipe
Ingredients
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups cold milk
- 1 package (6) individual graham cracker tart shells
- 1/2 cup finely crushed chocolate sandwich cookies
- 48 pieces (3-1/2 inches each) red or black shoestring licorice
- 12 blue or green M&M's
Directions
- Prepare pudding with milk according to package directions. Spoon into crusts; sprinkle with cookie crumbs. Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best). Press M&M's in place for eyes. Refrigerate until serving. Yield: 6 servings.
- Prep: 30 min. + chilling
- Yield: 8-10 Servings
Chocolate Trifle Recipe
Ingredients
- 1 package chocolate fudge cake mix (regular size)
- 1 package (6 ounces) instant chocolate pudding mix
- 1/2 cup strong coffee
- 1 carton (12 ounces) frozen whipped topping, thawed
- 6 Heath candy bars (1.4 ounces each), crushed
Directions
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
- Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl.
- Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
- Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.
- Prep: 20 min. + chilling
- Yield: 33 Servings
Chocolate Candy Clusters Recipe
Ingredients
- 8 ounces white baking chocolate, chopped
- 1 cup milk chocolate chips
- 1 cup (6 ounces) semisweet chocolate chips
- 1-1/2 cups chopped walnuts
- 1-1/2 cups miniature pretzels, broken
Directions
- In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels.
- Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container. Yield: about 3 dozen.
- Prep/Total Time: 20 min.
- Yield: 117 Servings
Chocolate Nut Fudge Recipe
Ingredients
- 1 tablespoon plus 1 cup butter divided
- 4 cups sugar
- 1 cup milk
- 32 large marshmallows
- 2 cups milk chocolate chips
- 2 cups (12 ounces each) semisweet chocolate chips
- 2 ounces unsweetened chocolate, melted
- 1 to 1-1/2 cups coarsely chopped nuts
- 1-1/2 teaspoons vanilla extract
Directions
- Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly.
- Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla.
- Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 pounds.
- Prep: 30 min. + chilling Bake: 5 min./batch + cooling
- Yield: 24 Servings
Chocolate Pretzel Cookies Recipe
Ingredients
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 2 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- MOCHA GLAZE:
- 1 cup (6 ounces) semisweet chocolate chips
- 1 teaspoon shortening
- 1 teaspoon light corn syrup
- 1 cup confectioners' sugar
- 4 to 5 tablespoons strong brewed coffee
- 2 ounces white baking chocolate
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm.
- Divide dough into fourths; form each portion into a 6-in. roll. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart. Bake at 400° for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely.
- For glaze, in a microwave-safe bowl, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to make a smooth glaze.
- Dip pretzels; allow excess to drip off. Place on waxed paper until set. Melt white chocolate. Drizzle with white chocolate; allow excess to drip off. Let stand until chocolate is completely set. Store in an airtight container. Yield: 4 dozen.
- Prep/Total Time: 30 min.
- Yield: 24 Servings
Chocolate Pretzel Rings Recipe
Ingredients
- 48 to 50 pretzel squares or rings
- 48 to 50 milk chocolate or striped chocolate kisses
- 1/4 cup milk chocolate M&M's
Directions
- Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
- Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.
Recipe Yield: Serves 6-8 people
Prep Time: 60 minutes
Cook Time: 90 minutes
Chocolate Pavlova
INGREDIENTS:
- 6 egg whites
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 1/2 cups granulated sugar
- 1/4 cup milk chocolate, melted
- 3 tbsp cocoa powder
- 2 tbsp cornstarch
- 1 tbsp white vinegar
- 2 tsp orange extract
TOPPING INGREDIENTS:
- Whip cream
- Strawberries
- Oranges
INSTRUCTIONS:
- Preheat the oven to 275 F
- In an electric mixer, beat egg whites, salt and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, and beat until stiff peaks form.
- Fold in the melted chocolate.
- Sift the cornstarch and coca powder on top of the egg and sugar mixture and fold in gently.
- Fold in extract and white vinegar.
- Place in a baking pan and bake for 90 minutes
- Serve with whip cream and orange slices
Recipe Yield: 2 Serving
Prep Time: 30 seconds
Chocolate Avocado Protein Pudding
INGREDIENTS:
- 1 ripe avocado
- 1 scoop of chocolate protein powder
- 1/4 cup of water
- 1 tbsp. vanilla
- 1 tbsp. cocoa
- 1 tbsp. crushed walnuts
INSTRUCTIONS:
- Cut and peel avocado
- Put avocado and all other ingredients into blender
- Blend until a pudding consistency (make sure all avocado is blended - no chunks)
- Serve in a small serving dish and sprinkle top with crushed walnuts
** Add peanut butter, almond butter or any other little additions to the mix.
You can use a different flavor protein powder like vanilla or cookies & cream
Recipe Yield: 10-15 spiders
Prep Time: 15 minutes
Prep Time: 5 minutes
Chocolate Peanut Butter Spiders
INGREDIENTS:
- 1 package semisweet chocolate chips
- 1 tablespoon coffee
- 1 cup chunky peanut butter
- 1 cup powdered sugar
- 5 cups pretzel sticks
INSTRUCTIONS:
- Place the chocolate chips in a double boiler on the stove over low heat. Add the coffee and heat until thoroughly melted.
- Mix the peanut butter and powdered sugar until completely combined. Form mixture into balls and drop each into the melted chocolate. Turn a few times with a spoon to ensure the entire ball is coated and move to a parchment lined baking sheet. Place four pretzel sticks into each side of each ball to form the spider legs.
- Place into your refrigerator and allow to firm up overnight before serving.
Recipe Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Creamy Chocolate Mousse
INGREDIENTS:
- 1 pkg (8 oz) cream cheese, softened
- 1 box (3.5 oz) chocolate pudding
- 2 cups milk
- 1 tub (8 oz) Cool Whip
INSTRUCTIONS:
- Mix cream cheese until smooth using a mixer. Use a whisk attachment if you have it.
- In a separate bowl, make the chocolate pudding by combining the pudding mix and the milk.
- Slowly add the pudding to the cream cheese, mixing the whole time.
- Fold in the Cool Whip.
- Enjoy!
Chocolate-Dipped Cheesecake Lollipops
Ingredients
CheesecakeSemisweet or bittersweet chocolate, melted
Toppings of your choice: crushed malt balls, crushed toffee, chopped roasted and salted peanuts, chopped toasted hazelnuts, cocoa nibs, crushed chocolate-covered espresso beans
Directions
With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet. Secure a lollipop stick into each cheesecake ball and freeze for about 2 hours.Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes. Transfer to a serving platter and serve immediately.
Total Time:
2 hr 15 minPrep
2 hr 0 min
Cook
15 min
Yield:
40 balls
Kentucky Colonels
Ingredients
8 ounces butter, softened2 pounds confectioners' sugar
1/2 cup bourbon whiskey
2 cups finely chopped pecans or walnuts
14 ounces semisweet chocolate
Directions
In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.Melt the chocolate in the top of a double boiler and allow to cool to body temperature.
Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy, coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper. Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl, cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)
Total Time:
5 minPrep
5 min
Yield:
1 serving
Peppermint Chocolate Coffee
Ingredients
1 tablespoon chocolate syrup2 tablespoons peppermint syrup or peppermint baking chips
1/2 (4-ounces) cup hot fresh brewed coffee
Whipped cream, for garnish
Chocolate shavings, for garnish
Directions
To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.Total Time:
45 minPrep
45 min
Yield:
1 sleigh
Santa's Sleigh Favors
Ingredients
Graham crackersWhite royal icing
Red royal icing
Chewy fruit candy squares (recommended: Starbursts)
Sugar wafers
Red fruit sheets (recommended: Fruit Roll-ups)
Miniature bear-shaped cookies (recommended: Teddy Grahams)
Twisted red candy sticks (recommended: Twizzlers)
Candy canes
Shredded coconut
Chocolate Santa, foil wrapped
Directions
Sleigh bottom #1: Coat 1 side of a graham cracker cookie completely with white royal icing. Place 2 candy canes on top, keeping the hooks pointing upward, holding them in place for a few seconds to let set. Sprinkle coconut over the whole cracker and candy canes and set aside to let dry.Sleigh bottom #2: Coat 1 side of another graham cracker completely with red royal icing and set aside to dry.
Presents: Pipe ribbons with white royal icing on fruit candies. Set aside to let dry.
Santa's seat: Take 2 sugar wafer bars (attached) and completely wrap with a fruit roll-up. Take another pair of wafers and do the same. Place seam side down to keep from them unfolding. Set aside.
To assemble: Pipe a thin line of white royal icing over the length of the candy canes that are attached to sleigh bottom #1. Place sleigh bottom #2 (red graham cracker) on top of candy canes (red side up)and hold for a few seconds to let set. Make a seat out of the fruit rollup covered sugar wafers by making an "L" shape on top of red cracker. Use 1 as the seat and the other as the back of the seat.
On 1 side of the seat stack a few candy gifts and on the other side, place the chocolate Santa. Spread out 1 fruit rollup and place a few gifts in the middle and make a pouch, tying the ends of the rollup together with a twizzler, like a beggar's purse. Place gift pouch behind Santa's seat.
Total Time:
3 hr 50 minPrep
30 min
Inactive
3 hr 0 min
Cook
20 min
Yield:
about 40 truffles
Chocolate Caramel Peanut Truffles
Ingredients
1 cup sugar2/3 cup heavy cream
9 ounces bittersweet chocolate, finely chopped
2 tablespoons creamy peanut butter
1/4 teaspoon table salt
1 teaspoon vanilla extract
1/2 cup finely chopped peanuts, for coating
Directions
Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved.Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.
Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.
Total Time:
1 hr 35 minPrep
30 min
Inactive
1 hr 0 min
Cook
5 min
Yield:
About 1 1/2 pounds
White Chocolate Holiday Bark
Ingredients
1 pound finely chopped white chocolate1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer
Directions
Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
Total Time:
2 hr 10 minPrep
10 min
Inactive
2 hr 0 min
Yield:
4 to 6 portions
Guatemala San Sebastian Coffee Chocolate Mousse
Ingredients
1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8)1 tablespoon cold water
2 tablespoons hot water
1/4 cup dark cocoa powder
1/3 cup powdered sugar
1 cup heavy cream
1 vanilla bean, seeds scrapped or 1 teaspoon vanilla extract
1/4 cup brewed dark roast coffee
Shaved chocolate, for garnish
Fresh fruit, for garnish
Directions
Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes. Add hot water and stir until the gelatin is dissolved.Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue.
In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined. Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed. Stir in the gelatin and mix for 1 minute. Remove the mousse from the mixer and portion into serving dishes. Refrigerate for 1 to 2 hours. Garnish with shaved chocolate or fresh fruit and serve.
Total Time:
25 minPrep
20 min
Cook
5 min
Yield:
6 servings
Panettone Trifle
Ingredients
1 pound mascarpone cheese, at room temperature8 ounces bittersweet or semisweet chocolate, melted
1/2 cup powdered sugar
2 teaspoons espresso powder
1/4 cup coffee liqueur
12 ounces panettone, cubed
Chocolate shavings, for garnish
Directions
Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)
Total Time:
12 hr 45 minPrep
30 min
Inactive
12 hr 0 min
Cook
15 min
Yield:
16 servings
Chocolate Cherry Trifle
Ingredients
2 (approximately 12 ounces each) chocolate pound cakes1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl
Directions
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.
The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
Total Time:
1 hr 40 minPrep
25 min
Inactive
1 hr 0 min
Cook
15 min
Yield:
16 servings
Double Chocolate Ice Cream Sandwich
Ingredients
1 1/2 cups pastry flour, sifted2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup cocoa powder
1 cup butter, softened
1 cup light corn syrup
4 eggs
3 1/2 cups milk chocolate, chopped
1 quart vanilla ice cream of your choice (recommended: Ronnybrook)
Directions
Preheat oven to 350 degrees F.In a 5-quart mixing bowl, combine the flour, baking powder, salt, and cocoa. Using the paddle attachment, add the butter and mix just until combined. Incorporate the corn syrup and eggs. Add the milk chocolate and mix just until blended.
Chill the dough in the refrigerator for at least 1 hour to firm. Using a 1 1/2-ounce scoop, portion the dough onto a sheet pan lined with parchment paper.
Bake the cookies for 12 to 15 minutes. Cool and freeze the cookies.
Fill the cookies with ice cream and serve immediately.
Total Time:
2 hr 30 minPrep
2 hr 30 min
Yield:
10 desserts
Chocolate Moon Dessert
Ingredients
Chocolate pound cake, store bought1 pint plus 3 tablespoons heavy cream, whipped
Kirsch or any cherry flavored alcohol
7 1/2 ounces bittersweet chocolate, melted
Cherries, canned
2 pounds bittersweet chocolate, tempered
Cocoa butter, for spray painting
Dessert sauce, store bought
Directions
To make the dessert: This dessert was made using the paper cone cups often found at a water dispenser. The paper cone was 3 1/2 inches tall with a 2 1/2-inch diameter opening. You can use any mold that you like. If you use the paper cones, place them point side down inside small glasses to make it easy to fill them.Use a serrated knife to slice the pound cake into 1/2-inch thick layers. Use a round cutter to cut cake rounds the same diameter as the cone mold.
Pour the heavy cream into a medium-size mixing bowl and whip to soft peaks with an electric mixer set on medium speed. At this stage, the whipped cream has the most volume. If you overwhip the cream, you will lose volume and the mousse will not be as light and airy as it should be. If you are using fruit flavored alcohol, fold it in with a rubber spatula, being careful not to deflate the cream.
Carefully pour the warm melted chocolate into the mixture. If the chocolate is too warm, it will melt the whipped cream. If it is too cool, the chocolate will seize (harden) upon contact with the cooler mixture and you will have pieces of chocolate in your mousse. Use a rubber spatula to gently fold in the chocolate until completely incorporated. The chocolate mousse should be the same color throughout, with no streaks. Place the chocolate mousse in a large pastry bag (no tip).
Drop a few cherries into the tip of each paper cone. Pipe the chocolate mousse into the cone so that it is about 1/4-inch from the top. Close each cone with 1 cake round, gently pressing the cake round into the mousse. Invert the cone and place it on a parchment paper lined baking sheet. Place the desserts in the freezer for 2 hours.
To make the chocolate decorations: Use a small offset spatula to spread some tempered chocolate on a parchment paper-covered baking sheet. Keep the thickness of the chocolate as even as possible, about 1/8-inch thick. Use a sharp paring knife to cut some long triangles of chocolate that are about 15 inches long with a 1 1/2-inch base. Cut 1 triangle for each dessert you are making. When the chocolate has set slightly, place it inside a large round tube or bucket. I made my tube of aluminum flashing that I taped into a 15-inch diameter. Place the chocolate triangles inside the tube and let the chocolate set. When set, remove the acetate from the tube. Peel off the parchment paper and break apart the curved triangles. This piece forms the moon for each dessert.
Make the chocolate sauce cups: Use a spoon to fill a round measuring tablespoon with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the spoon should be evenly coated with chocolate. Wipe the edge of the spoon clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the spoon. A clean edge will keep it from sticking and cracking as it shrinks. You can place the spoon in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat to make 1 sauce cup for each dessert.
Make a chocolate tube: Roll a piece of parchment paper into a tube that has a 2-inch diameter. Fill the tube with chocolate. Then invert it and let the excess chocolate flow back into the bowl. Spin the tube while inverted to ensure the inside is completely and evenly covered. Allow this to set until firm. Remove the parchment paper.
Use a hot serrated knife to slice the tube into 1 1/2-inch wide slices. Cut 1 slice for each dessert. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it.
Assemble the chocolate decoration: Dip the side of the tube piece in tempered chocolate and place the tube on a glass plate. Use tempered chocolate to adhere the moon to the top of the tube piece. Use more chocolate to adhere the chocolate sauce cup to the top of the moon.
To unmold the dessert: Fill a bowl with very hot water. Dip the outside of the frozen dessert in the hot water for about 2 seconds. Be careful not to allow the water to seep into the opening. Invert the dessert and gently pinch the tip. The frozen dessert should release from the mold.
To spray the dessert: Place a mixture of 50 percent cocoa butter and 50 percent chocolate in a saucepan. Heat it until warm. Make sure there are no lumps. Transfer this mixture to the container of the paint sprayer. Spray the dessert with this mixture to give it texture, color and contrast.
Use an offset spatula to move the frozen dessert to the base of the chocolate moon. Fill a squeeze bottle with raspberry sauce and fill the chocolate sauce cup.
Sources:
Laser thermometer
Paint sprayer: art supply store
Total Time:
3 hr 10 minPrep
10 min
Inactive
2 hr 45 min
Cook
15 min
Yield:
6 to 8 servings
Chocolate Dessert Salami
Ingredients
1/2 cup slivered almonds (2 1/2 ounces)1/2 cup chopped walnuts (2 1/2 ounces)
Two 5 inch long plain biscotti, coarsely crushed
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
One 12-ounce bag semisweet chocolate chips, such as Ghirardelli
1/4 cup brewed coffee
1 teaspoon grated orange zest (about 1/2 medium orange)
1/2 cup confectioners' sugar
Directions
Position a rack in the center of the oven and preheat the oven to 350 degrees F.Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.
Total Time:
15 minPrep
15 min
Yield:
about 36 truffles
Sensuous Chocolate Truffles
Ingredients
1 (16-ounce) container chocolate frosting3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
Directions
Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.Total Time:
1 hr 30 minPrep
30 min
Inactive
1 hr 0 min
Yield:
60 truffles
Chocolate Truffles
Ingredients
1/2 pound good bittersweet chocolate (recommended: Lindt)1/2 pound good semisweet chocolate (recommended: Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Directions
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.
Total Time:
5 hr 0 minPrep
1 hr 0 min
Inactive
2 hr 0 min
Cook
2 hr 0 min
Yield:
4 servings
White Chocolate Mousse in Chocolate Meringue Shells with Raspberry Coulis
Ingredients
5 ounces good quality white chocolate (just slightly less than 1 cup)1/4 cup (4 tablespoons) unsalted butter
*2 large eggs, separated
2 teaspoons Grand Marnier liqueur
3 tablespoons sugar
2/3 cup cold heavy cream
Raspberry Coulis, recipe below
Chocolate Meringue Shells, recipe below
1 large orange, segmented, garnish
1/2 pint fresh raspberries, garnish
Sprigs fresh mint, garnish
Directions
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. (The high fat content of the mixture may cause it to separate, but continue whisking and it will come back together). Add the Grand Marnier and mix well.In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.
In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.
Cover and refrigerate until ready to serve.
To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the orange segments, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.
Raspberry Coulis:
1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over
Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)
Chocolate Meringue Shells:
3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa, sifted
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.
In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy. Fold in the cocoa powder and transfer to a pastry bag with a plain tip. Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each. (Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature. (The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)
* Raw Egg Warning
Total Time:
1 hr 0 minPrep
15 min
Cook
45 min
Yield:
10 servings
Chocolate Toffee Trifle
Ingredients
1 box chocolate cake mix (recommended: Duncan Hines)1/2 cup coffee liqueur
2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Directions
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.
Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
Cook's Note: Assemble the trifle shortly before serving or it will get soggy.
Hot Fudge Sauce:
1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla
To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.
Total Time:
5 minPrep
5 min
Yield:
4 servings
Chocolate Stout Affogato Egg Cream
Ingredients
2 ounces coffee liqueur, such as Kahlua16 ounces plain seltzer
One 12-ounce bottle stout or chocolate stout, such as Guinness
1 pint chocolate ice cream, slightly softened
Directions
In each of 4 tall glasses, add 1 tablespoon coffee liqueur. Pour in 1/2 cup seltzer. Divide the beer among the glasses and stir to combine.Add 1 or 2 scoops of ice cream to each glass. Drink immediately or allow to sit a few minutes to let the ice cream melt in the glass.
time
Lemon Blossom-OREO Cookie Balls
what you need
make it
MIX cream cheese, cookie crumbs and zest until well blended.
SHAPE into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
REFRIGERATE 1 hour or until firm.
time
OREO Chocolate-Raspberry Truffle Cups
what you need
make it
MELT 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
MICROWAVE white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
MEANWHILE, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.
time
Chocolate Passion Bowl
what you need
make it
PREPARE brownie batter and bake in 9-inch square pan as directed on package; cool completely.
MEANWHILE, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
CUT brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers.
REFRIGERATE 1 hour.
- Prep Time20 minutes
- Total Time20 minutes + chilling
- YieldServes 8
Chocolate Peanut-Butter Icebox Cake
Ingredients
- 2 cups heavy cream, well chilled
- 1/3 cup confectioners' sugar
- 1/3 cup smooth natural peanut butter (not unsalted)
- 1 box (9 ounces) chocolate wafer cookies
Directions
In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
Cook's Note
To achieve a cakelike texture, let the dessert stand for at least 8 hours before serving.
- Prep Time5 minutes
- Total Time55 minutes
- YieldServes 4
Chocolate Pudding with Whipped Cream
Ingredients
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 2 cups milk
- 2 large egg yolks, lightly beaten
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter, softened
- 1/3 cup heavy cream
- 1 tablespoon confectioners' sugar
Directions
- Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
- Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
- Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
Yield
Makes 28Chocolate Truffles
Ingredients
- 8 ounces bittersweet chocolate (at least 61 percent cacao), chopped
- 1/2 cup heavy cream
- 1 tablespoon Grand Marnier or other orange-flavored liqueur
- 1/4 teaspoon coarse salt
- Unsweetened cocoa powder, for rolling
Directions
- Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
- Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
- Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.
Yield
Makes about 4 dozenOatmeal Cookies with Dried Apricots and White Chocolate
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oatmeal
- 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 8 ounces white chocolate, chopped
- 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)
Directions
- Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
- Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.
- Prep Time1 hour 15 minutes
- Total Time6 hours 15 minutes
- YieldMakes 9
Baked Alaska with Chocolate Cake and Chocolate Ice Cream
Ingredients
- FOR THE CAKES:
- 2 cups sugar
- 1 1/3 cups all-purpose flour
- 1 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- Salt
- 1 cup vegetable oil
- 2/3 cup warm water (about 100 degrees)
- 2 teaspoons pure vanilla extract
- 6 large eggs, room temperature, separated
- FOR ASSEMBLING:
- Vegetable oil, cooking spray
- 6 cups chocolate ice cream (3 pints)
- FOR THE MERINGUE:
- 12 large egg whites, room temperature
- 3 cups sugar
- Pinch of cream of tartar
Directions
- Preheat oven to 350 degrees. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
- Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
- In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
- Divide batter between two 12-by-17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
- Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
- Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
- To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
- Preheat oven to 500 degrees. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
- Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized.