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  #1  
Old 02-07-2008, 09:16 PM
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Default ALL THINGS CHOCOLATE...Time to Share your Favorite Chocolate Recipe

Chocolate Eclair Cake


Quick and yummy, only takes about 20 mintes to pull together, but needs refrigeration overnight

INGREDIENTS:

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

DIRECTIONS:

Line the bottom of a 9x13 inch baking pan with graham crackers.

In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping.

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake.

Refrigerate for at least 12 hours before serving.
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  #2  
Old 02-08-2008, 08:13 PM
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Default Chocolate Refrigerator Pie

This recipe is actually my ALL TIME favorite (I think because of the yummy pecan crust!) It’s quick and easy to put together. Allow at least 3 hours of chill time.

Ingredients For the crust:

1 1/2 cups pecan halves
2 Tbsp sugar
1/4 tsp salt
3 Tbsp melted butter

Crust Directions:

Preheat oven to 375 degrees.

Combine pecans, sugar, and salt in a food processor. Pulse until finely ground.

Pour into a 9-inch pie plate (preferably metal) and add butter. Mix with a spoon or your fingers until well combined. Press firmly into the bottom of the pie plate (cover the bottom of the pan, but not the sides). Bake until deep golden, about 15 minutes (start checking after 10 minutes; nuts burn quickly).

Remove from heat and allow to cool. If using a metal pie plate, you can hurry the "chill" along by putting it in the refrigerator or freezer. If using Pyrex, don't put the pie plate under refrigeration until it is quite cool, so it won't shatter.

When crust is cool, make filling:

First layer Ingredients:

4 oz. cream cheese, softened
1/2 cup confectioner's sugar, sifted
1/2 cup Cool Whip (any variety), thawed

First Layer Directions:

Combine cream cheese and sugar in a medium bowl. When smooth, add Cool Whip. Pour into crust and spread evenly. Be careful -- the crust may stick to your spreading utensil and lift up out of the pan. Be gentle touch, and don't worry if some of the nuts get mixed into the filling. Make as even a layer as possible. (This is the most difficult part of the pie LOL). Refrigerate while making the next layer of filling.

Second layer Ingredients:

4-serving package instant chocolate pudding mix
1 1/2 cups milk

Second Layer Directions:

Mix well in a medium bowl until the pudding starts to thicken. Pour over the first layer in the pie plate, and refrigerate until the pudding is set, about 10 minutes.

Third layer:

1 cup Cool Whip, thawed

Spread over the top of the pie. Refrigerate until the filling is completely set, about 3 hours.
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  #3  
Old 02-08-2008, 08:16 PM
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Milky Way Cake Recipe

CAKE INGREDIENTS:

6-8 (2.15 oz) Milky Way candy bars
2 sticks butter, divided
2 C. sugar
4 eggs
2-1/2 C. all purpose flour
1/2 t. salt
1-1/4 C. buttermilk
1 t. baking soda
1 C. chopped pecans
Milky way icing (recipe follows)

CAKE DIRECTIONS:

Melt candy bars with 1 stick butter in a saucepan; set aside. Cream sugar and remaining stick of butter in large bowl of electric mixer; beat in eggs.

In a large bowl, mix flour and salt. In a small bowl, combine buttermilk and baking soda. Add flour to creamed mixture alternately with buttermilk mixture. Stir in melted candy mixture, then pecans.

Pour into a greased and floured tube pan and bake at 325°F. for 1 hr and 10 minutes, or until tests done. Remove cake from pan and place on a wire rack over a drip pan to cool..... Pour warm icing over warm cake.

Milky Way Icing


ICING INGREDIENTS:

2-1/2 C. sugar
1 C. evaporated milk
6 oz. semisweet chocolate chips
1 C. marshmallow creme
1 stick butter

ICING DIRECTIONS:

Combine sugar and milk in a sauce pan over med. heat. Cook to the soft ball stage (234 to 238°F. on a candy thermometer) Add chocolate chips, marshmallow creme and butter and stir until melted. Pour over warm cake.
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  #4  
Old 02-08-2008, 08:20 PM
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BLACK TRUFFLE CHOCOLATE PECAN COOKIES


INGREDIENTS:

1 pound bittersweet chocolate, chopped
11 tablespoons unsalted butter (1 stick plus 3 tablespoons; see note)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt
4 eggs
1-1/2 cups granulated sugar
1-1/2 tablespoons instant espresso powder
1-1/2 tablespoons vanilla
1-1/4 cups coarsely chopped pecans
2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350o F. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over hot water until melted, stirring occasionally. Set aside. Sift together the flour, baking powder and salt. Set aside.

Combine the eggs, sugar, espresso powder and vanilla in a large bowl. Beat with a wooden spoon or the paddle attachment of a upright mixer until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle. Remove to wire racks to cool.

Note: Use real butter only. Do not substitute margarine.
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  #5  
Old 02-08-2008, 08:22 PM
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CHOCOLATE DIPPED STRAWBERRIES 1

INGREDIENTS:

1 pint of strawberries
1 package (6 ounces) semi-sweet chocolate chips

Line baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels; set aside.

Put chocolate chips in microwave-safe bowl and microwave at 50 percent (medium power) 2-1/2 to 4 minutes until chips look soft and shiny. Stir well. Chocolate should be completely smooth. If chips are not completely melted, microwave a few seconds longer.

Holding each strawberry by the stem end, swirl into chocolate to cover 2/3 of the berry leaving the tops exposed; lay on cookie sheet. When all strawberries are coated, refrigerate until chocolate is set. Yield: 1 pint




CHOCOLATE DIPPED STRAWBERRIES 2


INGREDIENTS:

1/4 cup heavy cream
1/4 cup sour cream
1 (7-ounce) high-quality dark chocolate bar
1/2 cup powdered sugar
2 pints strawberries, stems left on

DIRECTIONS:

In a medium-sized bowl, whisk the heavy cream and sour cream until the mixture is smooth.

Refrigerate, covered, for at least two hours.

Working over a piece of waxed paper, use a potato peeler to shave the chocolate bar. Put the chocolate shavings into a small bowl and set aside.

Sift the confectioners' sugar over the waxed paper, then transfer the powdery sugar into a separate small bowl.

Just before serving, pour the cream mixture into a small bowl, too. Arrange the strawberries around the three bowls on a platter and serve. Guests should first dip the strawberries into the cream, then into the sugar, and finally into the chocolate. Makes 6 servings.
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  #6  
Old 02-08-2008, 08:24 PM
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CROCKPOT CHOCOLATE MESS



Ingredients:

1 pkg. two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips

Directions:

Spray a 4 quart crockpot with non-stick cooking spray and set aside.

In a large bowl, combine the cake mix and pudding mix.

In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings
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Old 02-08-2008, 08:26 PM
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Chocolate Lover's Mousse for Two

(This recipe is a little more complex and takes a little more time and attention, but the payoff is BIG.)

Ingredients:

2 tablespoons sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1 tablespoon orange-flavored liqueur or rum OR 1 teaspoon vanilla extract
1/2 cup cold whipping cream
Additional whipped cream
Sweetened whipped cream (optional)


Directions:

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.

Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with additional whipped cream, if desired. 2 servings.


VARIATION: For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass). After mousse has set, carefully remove foil collar.
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Old 02-09-2008, 03:13 AM
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White and Dark Chocolate Raspberry Tart
from Pillsbury

When the occasion calls for an extra-special dessert, serve a creamy, rich, chocolaty filling in an easy unroll-and-fill pie crust.

Prep Time: 1 Hr 5 Min
Total Time: 4 Hr 50 Min
Makes: 10 servings


[b]INGREDIENTS:[/B

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2 tablespoons orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping cream
1 package (6 oz) white chocolate baking bars, chopped
1 bag (10 or 12 oz) frozen whole raspberries, thawed, juice reserved
1 tablespoon cornstarch
1 tablespoon sugar
1 cup fresh raspberries, if desired
2 oz semisweet baking chocolate, cut into pieces
2 tablespoons butter or margarine

DIRECTIONS:

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan, and pressing 1 inch up side of pan. Cool on cooling rack 15 minutes.

2. Place orange juice in 2-quart saucepan. Sprinkle gelatin on juice; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.

3. In blender or food processor, place thawed raspberries and any juice. Cover; blend until pureed. Set strainer over 2-cup measuring cup. Press puree with back of spoon through strainer to remove seeds. If necessary, add water to raspberry puree to measure 1/2 cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook over low heat, stirring constantly, until thickened. Fold in fresh raspberries; spread over crust. Refrigerate 15 minutes.

4. Meanwhile, in chilled large bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon and spread over raspberry layer. Refrigerate about 1 hour or until filling is set.

5. In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Cover and refrigerate any remaining tart. Garnish each slice with fresh raspberries and white chocolate curls.

High Altitude (3500-6500 ft): No change.
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Old 02-09-2008, 01:01 PM
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I knew better than to look at this posting, all the recipes look great and here I am trying to loose weight.....
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Old 02-10-2008, 06:12 AM
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Quote:
Originally Posted by Mingo831 View Post
I knew better than to look at this posting, all the recipes look great and here I am trying to loose weight.....
That's exactly what I was thinking! I knew I shouldn't, but I just couldn't resist! YUMMY!
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