Chocolate Wizard

This fondue is full of zesty orange flavours, making it absolutely perfect for any occasion. You could swap the orange flavours for mint extract and mint liquor, if you prefer.

Ingredients:
350g dark chocolate
300ml double cream
40ml orange juice
Zest of one orange
1 tbsp. orange liquor

Directions:
1) Finely chop the chocolate.

2) Heat the cream and orange juice in the fondue pot until they just begin to bubble at the edges. Turn the heat off and add in the chocolate.

3) Whisk until the chocolate is almost fully melted, then add in the zest and the orange liquor.

4) To serve, turn the fondue pot down to the lowest setting so that the chocolate doesn’t burn.

5) Serve the fondue with the crudités of your choice.

Source: Fondue Recipe.

You’ll have fun making these no-bake chocolate pretzel balls. Roll up your sleeves and enjoy taking a stab at gourmet chocolate making!

Ingredients List:
1 cup crushed pretzels
1/4 cup rolled oats
1/2 cup peanut butter, softened
3 tablespoons unsalted butter, melted
2 tablespoons powdered sugar
1 cup semisweet chocolate chips

Directions:
1) Combine pretzels and oats in a medium bowl; set aside.

2) Beat together peanut butter, butter, and sugar in a large bowl until smooth. Add pretzel mixture; beat until just mixed.

3) Roll pretzel mixture into 1-inch round balls; transfer to a large baking sheet lined with parchment paper. Chill until set, about 30 minutes.

4) Place chocolate chips in a large microwave-safe dish; microwave until chocolate is just melted, about 60 seconds, stirring every 10 seconds. Remove immediately and stir well.

5) Roll chilled pretzel balls in melted chocolate to coat. Transfer back to parchment-lined baking sheet. Chill until set, at least 1 hour. Store in fridge up to 3 days.

More like this: Pretzels Recipe.

Chocolate bark is one of the most elegant desserts – and also the easiest to prepare! Made with two types of chocolate, dried cranberries, and gingered-citrus, this recipe makes for perfect gift-giving.

Ingredients:
1 cup semisweet chocolate chips
5 ounces white chocolate, chopped
½ cup dried cranberries, chopped
1 tablespoon finely minced candied ginger
1 tablespoon finely minced candied orange peel

Directions:
1) Line a baking sheet with parchment paper.

2) Melt chocolate chips in a small saucepan over very low heat, stirring occasionally, until smooth. Melt white chocolate in a separate small saucepan in the same manner. Remove from heat.

3) Add cranberries, ginger, and orange peel to semisweet chocolate; stir well. Pour onto lined baking sheet. Drizzle melted white chocolate over the top. Cut through with a knife to swirl.

4) Chill until firm. Break into pieces and serve. Store bark wrapped in refrigerator.

More like this: Cranberry Recipes.

This is one great recipe that everyone will love. You will want to make sure that you bake these when you are going to be having company over. Not only will everyone love the taste of these cookies, but the texture of them is great as well. These cookies are just the thing for you to bring with you when you get invited over to someone’s house for dinner. They will love the fact that you brought a wonderful desert with you.

Ingredients list:

3/4 cup of white sugar
3/4 cup of packed brown sugar
1 teaspoon of baking soda
1/2 teaspoon of baking powder
2 cups of semisweet chocolate chips
2 eggs
1 teaspoon of vanilla extract
2 1/2 cups of flour
1 teaspoon of salt
1 cup of butter

Directions:

The first thing that you are going to do is to preheat your oven to 350 degrees. Now you are going to take out a medium sized bowl and combine the flour, salt, baking soda, and baking powder. Now you will want to stir it with a fork so all of the ingredients are mixed together well. Now take out a large sized bowl and combine the sugars, and butter. Mix it together until it is smooth. Take the eggs and vanilla and beat them together until they become smooth and fluffy. Now you will want to go ahead and add in 1 cup of dry ingredients at a time to the mixture until all is all included and make sure to mix it well. Then you will want to drop the cookies onto an ungreased cookie sheet and then bake them for about 10 to 15 minutes or until the edges are a golden brown color.

Source: Chocolate Cookie Recipe.

List of cake ingredients:

5 oz of self raising flour, sifted.
1 heaped teaspoon of baking powder.
3 medium eggs.
6 oz of margarine.
6 oz of caster sugar.
2 oz of cocoa powder.
Whipped cream.

Method:

Grease and line two 20cm sponge tins.

Preheat your oven to 170C.

In a large bowl, beat together the flour, baking powder, eggs, margarine, caster sugar and cocoa powder.

Bake in the centre of your oven for 30 minutes or until firm to touch.

Turn out onto a rack to allow to cool.

Sandwich together with the whipped cream.

Source: Sponge Cake Recipe.

List of choco toffee ingredients:

1 cup of butter.
1 1/4 cups of sugar.
1/2 teaspoon of baking soda.
6 ounces of semisweet chocolate pieces.
3/4 cup of pecans or walnuts, finely chopped.

Directions:

Line a 15-½ * 10-½ * 1-inch jelly roll pan with foil. Lightly butter the foil.

In a heavy medium saucepan, over medium heat, combine the butter and sugar. Stir until the mixture begins to boil.

Simmer over low heat, covered, for 3 minutes.

Remove cover. Continue to cook, stirring occasionally, to 290F on candy thermometer, or until a little dropped into cold water separates into threads that are hard but not brittle.

Remove from heat, then immediately stir in soda. Pour onto a prepared pan.

Sprinkle with the pieces of semisweet chocolate, then allow stand a few minutes to melt chocolate.

Using a spatula, spread the chocolate over entire surface.

Sprinkle with the chopped nuts.

Refrigerate for 2-3 hours or until hardened.

Peel off the foil.

Break the toffee into pieces.

Source: Toffee Recipe.

List of tart ingredients:

1 1/2 lbs of milk chocolate.
3 tablespoons of butter.
3/4 cup of milk.
2 teaspoons of vanilla extract.
1 cup of granulated sugar.
3 medium eggs, beaten.
2 cups of nuts, chopped.
1 unbaked tart pastry shell, 11 inches.

Preparation method:

Preheat your oven to 300F.

In a large heavy saucepan, slowly melt the chocolate and butter with the milk.

Add the vanilla extract and granulated sugar and mix thoroughly.

Stir in the eggs and chopped nuts.

Pour the batter into the tart shell and bake for 45 minutes.

Allow to cool on a wire rack.

Serve.

Source: Tart Recipes.

List of ingredients:

2 large egg whites.
1/4 teaspoon of cream of tartar.
2/3 cup of sugar.
1/4 teaspoon of almond extract.
1 cup (6 oz) of semisweet chocolate, finely chopped.

Method:

In a large bowl, using a mixer on high speed, beat the egg whites with the cream of tartar until thick and foamy. Gradually add the sugar and keep beating until the mixture holds stiff, shiny peaks.

Using a spatula, gently stir in the almond extract and chopped chocolate. Spoon half-tablespoon portions into 1-inch wide mounds about 1-inch apart onto cooking parchment lined baking sheets.

Bake meringues in a 275F oven for about 30-35 minutes.

Allow to cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to finish cooling.

Source: Meringue Recipes.

What you’ll need:

2 cups of popcorn, popped.
1 cup of unsalted peanuts.
1 cup of sugar.
2/3 cup of corn syrup.
2 tablespoons of butter.
6 ounces of semisweet chocolate.
1 teaspoon of vanilla extract.

How to make it:

1) Preheat your oven to 250F.

2) Spray a large, shallow roasting pan with vegetable spray. Mix the popped popcorn and unsalted peanuts in the roasting pan.

3) In a heavy 2 quart saucepan, cook the corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly.

4) Stir in the chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture is thickened.

5) Remove from the heat and stir in the vanilla extract.

6) Pour over the popcorn and peanuts, stirring to coat.

7) Bake for 60 minutes, stirring occasionally.

Pour onto foil and allow to cool.

9) Store in airtight containers.

More recipes like this: Popcorn Recipes.

Ingredient list:

4 medium eggs.
1 cup of milk.
1 cup of water.
2 cups of all-purpose flour.
2 tablespoons of cocoa.
4 tablespoons of cooking oil.
1 teaspoon of granulated sugar.
1/4 teaspoon of salt.

Instructions:

In a large bowl, beat the eggs until frothy.

Add all of the remaining ingredients; beat until smooth.

Cover and refrigerate for at least 6 hours.

Add extra milk before cooking if too thick.

Pour about 2 tablespoons in greased hot crêpe pan, tipping the pan to swirl batter all over the pan bottom.

Remove when underside is lightly browned.

Stack with waxed paper between each crêpe.

Secure in plastic bag to store in freezer.

Source: Crepe Recipes.