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

Sunday, July 30, 2006

White Chocolate Truffles Recipe

Chocolate Recipes for Chocolate Lovers

White Chocolate Truffles

12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquor
1 ts Grated orange zest
1 1/4 c Confectioner's sugar


Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquor and zest until
blended. Pour into pie pan.

Refrigerate until mixture is fudgy, but soft,
about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4
inch balls. To shape, roll mixture in your palms.,Place balls on waxed
paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit
four or candy cases.

Truffles can be refrigerated 2-3 days or frozen
several weeks. Makes about 35 truffles.

Monday, July 24, 2006

Dark Chocolate Truffle Recipe

Chocolate Recipes for Chocolate Lovers

Dark Chocolate Truffles
8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted

Place 8 ounces semisweet chocolate and the unsweetened chocolate in
a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over
medium heat. Bring to a boil. Pour the boiling cream over the
chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you
have ganache).

Refrigerate the ganache for 1 hour until firm but not
hard. Line a baking sheet with parchment paper. Using a tablespoon of
ganache for each truffle (approximately 3/4 ounce), portion 24 truffles,
evenly space onto the parchment lined baking sheet. Refrigerate the
ganache portions for 15 minutes (so the ganache will be firm enough
to roll into truffles).

When the ganache is firm enough to handle,
remove from the refrigerator and individually roll each portion of
ganache in your palms, in a gentle circular motion, using just enough
pressure to form smooth rounds. Roll 16 of the rounds in 2
tablespoons cocoa and separately roll 8 in the confectioners sugar until
completely covered.

Store the truffles in a tightly sealed plastic
container, in the refrigerator. Remove about 1 hour before serving.

Sunday, July 23, 2006

Chocolate Recipes

Chocolate Recipes for Chocolate Lovers

Ultimate Raspberry Chocolate Sauce
12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup


Puree the raspberries in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill.
Set aside.

In a medium-size heavy saucepan, whisk together the cocoa
and heavy cream. Add the butter, sugar, corn syrup and raspberries
and stir until well blended.

Place the pan over medium heat and slowly
bring the mixture to a boil, stirring often. Once it reaches a boil, let it
continue to boil slowly for 8 minutes without stirring. Remove the pan
from the heat and pour the sauce into a container. Let it cool for 15
minutes if serving hot, or cover and refrigerate until needed.

It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2

Monday, July 17, 2006

Caramel Apples with Chocolate Recipe

This recipe is from Chocolate Recipes for Chocolate Lovers

Caramel Apples w/ Chocolate
Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.

Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool.

Heat chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners.


Saturday, July 15, 2006

Mini Chocolate Chip Cheesecake Ball

Chocolate Recipes for Chocolate Lovers

Mini Chocolate Chip Cheesecake Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.


Thursday, July 13, 2006

Fudge Brownie Sundae Recipe

Another irresistable chocolate lovers recipe

Fudge Brownie Sundae

1 c Flour
3/4 c Sugar
1/4 c Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Milk; skim suggested
1/4 c Applesauce
1 ts Vanilla extract
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Water; hot

Preheat oven to 350. Spray an 8" square pan with cooking spray. In a
large mixing bowl, combine flour, sugar, cocoa, baking powder and
salt. Add milk, applesauce and vanilla to dry ingredients and stir to
blend. Spoon batter into pan.

In a medium size bowl, combine brown sugar, cocoa and hot water.
Stir to blend. Pour over batter in prepared pan.
Bake for 40 minutes. Remove cake from oven and cool in pan.

Serve with school of lowfat frozen yogurt and spoon the chocolate
sauce that has formed on the bottom of the pan over the brownies as
a topping.

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