For chocoholics and chocolate lovers. Discover some great sources and uses for chocolate. Share recipes and great sources for chocolate.

Thursday, June 22, 2006

Hazelnut Chunk Brownies Recipe

Hazelnut Chunk Brownies

1/2 c Hazelnuts
1 c Unsalted butter
2 c Sugar
4 Eggs; beaten to blend
1/2 c Cocoa powder; unsweetened
1 tb Vanilla
1/3 c All purpose flour
1/2 ts Salt
7 oz Semisweet chocolate; coarsely chopped

Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely
chop; set aside. Lightly butter 9x13" baking pan. Melt 1 cup butter in
heavy large saucepan over low heat. Remove from heat and whisk in
sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped
chocolate and nuts. Spread batter in prepared pan. Bake until tester
inserted in center comes out barely moist but not wet, 25 to 30
minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap
tightly.) Cut into 1 1/2-inch squares.

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Wednesday, June 21, 2006

Light Brownies Recipe

Light Brownies


1/3 c Butter, or replace with: 1/3 c -Shortening mixed with 1 tb -Hot
1 c Brown sugar
1 ea Egg
1 ts Vanilla
1 c Flour
1/2 ts Baking powder
1/8 ts Baking soda
4 oz Semi-sweet chocolate chips
1/2 ts Salt
1/2 c Chopped nuts, optional


Melt butter (or shortening with water) in sauce pan over medium heat.
Remove from heat, add to brown sugar and mix well. Allow mixture to
cool. Stir in egg and vanilla. Add remaining dry ingredients and mix
well. Pour mixture into greased baking pan (8x8 or 11x7).
Bake at 350 deg. F for 20 to 25 minutes.


Monday, June 19, 2006

Low Fat Rocky Road Brownie Recipe

Chocolate Recipes for Chocolate Lovers

Low Fat Rocky Road Brownies


4 Egg whites; whipped
1 c Sugar
1 tb Vanilla
1/2 c Cocoa powder; sifted
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/2 c Flour
1 c Marshmallow creme


Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and
flour. In a mixing bowl, combine baking soda, baking powder, cocoa
powder, salt, and flour. In another mixing bowl, combine egg whites,
sugar, vanilla, and marshmallow creme. Mix dry ingredients with wet
ingredients just until moistened. Pour mixture into prepared pan. Bake
for 18 minutes.


Saturday, June 17, 2006

Chocolate Chip Cookie Recipe

Chocolate Chip Cookies

1 c Margarine -- melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts -- optional

Melt margarine in a glass bowl in microwave. Add rest of ingredients. Stir well. Let harden up. (Set out for about an hour. )
Bake on air-bake pan at 350 for 10-12 minutes.

If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it. Bake with same directions.

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Saturday, June 03, 2006

White Chocolate Mousse Cheesecake Recipe

White Chocolate Mousse Cheesecake With Sun Dried Cherries

9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter

Melt chocolate. Dissolve gelatin with 1 ounce of water.
Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sun dried cherries.

To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.

Makes 10 servings.

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White Chocolate Mousse

White Chocolate Mousse

1 pk Baker's Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided

Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally.

Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT!

Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.

Refrigerate 2 hours or until ready to serve. Garnish as desired.

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Chocolate Mousse Recipe

Here are some of our favorite Chocolate Mousse Recipes

60 Second Chocolate Mousse

1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 ts Vanilla

Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolateis melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.

Best Chocolate Mousse

12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping

Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form.

Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture. Now fold the whipped topping, then the egg whites....GENTLY....If you like, let it have a streaked appearance, a marble-like look.

Place into a pretty serving dish and sprinkle with nuts. Refrigerate at least 2 hours before serving.

Chocolate Mousse

7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar

Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours.

Unmould onto serving plate. Remove plastic wrap. Decorate with grated chocolate and icing sugar.

German Chocolate Cake Recipe

German Chocolate Cake


4 oz Baking chocolate;
1/2 c Water; boiling
1/2 c Butter;
1/2 c Granulated sugar substitute
3 tb Granulated fructose
4 Eggs yolks;
2 ts Vanilla extract;
1 ts Baking soda;
1/2 ts Salt;
1 c Buttermilk;
4 Egg whites; stiffly beaten

Melt chocolate in the boiling water. Cool.

Cream butter, sugar substitute and fructose until light and fluffy.

Add egg yolks, one at a time, beating well after each addition.

Blend in vanilla and chocolate water.

Sift together flour, baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth.

Fold in beaten egg whites.

Grease three 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans.

Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool.

Frost with German Chocolate Cake Icing** You may need to double the icing recipe to frost your 3 layer cake.

German Chocolate Cake Icing

1 c Sugar
3 Egg yolks; slightly beaten
1 ts Vanilla
1 c Evaporated milk
1/2 c Butter
1 1/3 c Coconut
1 c Chopped pecans

Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add coconut and pecans. Cool and beat occasionally until spreading consistency.
Will frost & fill 8", 2-layer cake.

Best Chocolate Cake Recipe

Chocolate Recipes

Best Chocolate Cake with Fudge Frosting


2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled
Fudge frosting (see below)


Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.

Beat all ingredients except fudge frosting in a large bowl on low speed
for 30 seconds, scraping bowl constantly. Beat on high speed for 3
minutes, scraping bowl constantly. Pour into pan(s).

Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round
pans), or until wooden pick comes out clean. Cool rounds 10 min.;
remove from pans. Cool completely. Frost.

Fudge Frosting

2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla


Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a
rolling boil, stirring occasionally. Boil 1 minute without stirring. Place
saucepan in a bowl of ice and water. Beat until frosting is smooth and
of spreading consistency; add vanilla.


Mudslide Brownie Recipe

Chocolate Recipes for Chocolate Lovers

Mudslide Brownies


2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
2/3 c Unsalted butter
4 oz Unsweetened choc, chopped
3 Eggs
1 1/2 c Sugar
4 tb Coffee liqueur
2 tb Irish Creme liqueur
1 tb Vodka
3/4 c Coarsely ch. walnuts (opt.)
Kahlua Glaze:
1 1/4 c Powdered sugar
3 tb Coffee liqueur


Sift flour with baking powder and salt. In small saucepan, combine
butter and chocolate. Set over low heat, just until chocolate is melted.
Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee
liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-
inch pan and bake at 350 degrees F about 25 minutes. Cool in pan.

Spread with Kahlua Glaze.

Decorate with whole coffee beans, if
desired. Cut into squares and serve.


Fudge Brownie Pie Recipe

Chocolate Recipe of the Day

Fudge Brownie Pie

1 9" unbaked pastry shell
6 oz Semisweet chocolate chips
1/4 c Margarine or butter
14 oz Sweetened condensed milk
1/2 c Biscuit baking mix
2 Eggs
1 ts Vanilla extract
1 c Nuts,chopped


Preheat oven to 350 degrees F.

Bake pastry shell 10 minutes; remove from oven.

Reduce oven temperature to 325 degrees F.

In saucepan, over low heat, melt chips with margarine.

In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.

Add nuts.

Pour into prepared pastry shell. Bake 35-45 minutes or until
center is set.


Serve warm at room temperature with ice cream if desired.

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