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

Wednesday, August 23, 2006

Triple Chocolate Fudge Recipe

Triple Chocolate Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk 32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans

Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.

Saturday, August 19, 2006

Peppermint Patty Recipe

Perfect Peppermint Patties

1 lb. confectioners' sugar
3 T butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening

Makes about 5 dozen In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes.

Flatten with a glass to 1/4". Chill for 30 minutes.

In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

Thursday, August 17, 2006

Strawberry Truffle Recipe

Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.

Wednesday, August 16, 2006

Grand Mariner Truffles

Chocolate Recipes for Chocolate Lovers
Grand Marnier Truffles

4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.

Heat butter in a small saucepan until very hot and bubbly (be careful
not to let it burn). Remove from heat and add the chocolate. Stir
constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extract and liquor and continue to beat until thick (see
photo). With mixer on slow to medium speed, gradually beat in the
melted chocolate mixture. Beat until smooth and well mixed. Cover
with plastic wrap and refrigerate for at least thirty minutes or until

Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll the
truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.

Tuesday, August 01, 2006

German Chocolate Chip Bread

Chocolate Recipes for Chocolate Lovers

German Chocolate Chip Bread

2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)

Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
May be frozen, heated in microwave, and keeps well in refrigerator
for several days.