Chocolate Wizard

Here is a simple way to make great chocolate sauce:

List of ingredients:

1 cup of whipping cream.
2 tablespoons of sugar.
4 ounces of chopped bittersweet chocolate.
1 tablespoon of unsalted butter.

Method:

In a suitably sized saucepan, combine the whipping cream and sugar and heat to a boil.

Pour the hot mixture over the chocolate and butter in a medium bowl.

Stir until the mixture is completely melted and smooth.

Strain through a fine wire mesh strainer into a serving bowl.

Serve warm.

Source: Sauce Recipes.

Ingredient list:

5 1/2 oz of canned chocolate syrup.
3 cups of milk.
1/4 cup of sugar.
Dash of salt.
3 tablespoons of all purpose flour.
1 egg, beaten.
1 teaspoon of vanilla.
Marshmallows.

Method:

Add the chocolate syrup to the milk and scald.

Mix together the sugar, salt, flour and egg, with a little water to thin if needed.

Pour about half of the scalded milk over the egg mixture, then return to pan and cook until the mixture just begins to boil.

Remove from the heat and add the vanilla.

Pour into a 1 1/2 quart baking dish, then top with marshmallows and brown in a 400F oven.

Chill, then serve.

Source: Pudding Recipes.

List of ingredients:

1 cup of butter, softened.
1 1/3 cups of sugar.
1/2 cup of cocoa.
1 tablespoon of Cognac.
6 eggs, separated.
1 cup of finely ground hazelnuts.

1 cup of cocoa.
1 3/4 cups of sugar.
1/2 cup of hot water.
1/2 cup of milk.
Pinch of salt.
1 teaspoon of vanilla.

Directions:

Preheat your oven to 325F.

Cream the butter with the sugar; then mix in the cocoa and Cognac.

Beat egg yolks until fluffy, then add to the cocoa mixture and beat two minutes on medium.

Mix in the hazelnuts.

Beat the egg whites until soft peaks form, then stir 1/3 of the beaten egg whites into chocolate mixture to lighten; fold in the remainder.

Spread into buttered 8″ springform pan.

Bake for 60 minutes or until firm in the center.

Allow the cake to cool in the pan before removing.

To make the sauce topping, begin by blending cocoa with the sugar in a small heavy saucepan.

Stir in the hot water and mix until smooth.

Add the milk and salt.

Heat to boiling; cook for 2 minutes.

Allow to cool, then stir in the vanilla.

Top the cake with the cocoa sauce.

Source: Hazelnut Recipes.

List of ingredients:

8 oz of semisweet chocolate chips, reserve 1 tablespoon of for garnish.
20 oz of Mori-Nu lite firm tofu.
1 cup of honey.
1/4 cup of brown sugar.
1 teaspoon of vanilla extract.
1 graham cracker crust from scratch.
Whipped topping (optional).

Directions:

In a double boiler or microwave, melt the chocolate chips.

Place the tofu, honey, sugar and vanilla extract in food processor or blender. Use pulse button and pour in the melted chocolate while running. Blend until smooth.

Pour into the pie crust.

Sprinkle with reserved chocolate chips and chill for one hour.

Source: Tofu Recipes.

Ingredients:

1 1/2 cups of all-purpose flour.
1 1/4 teaspoon of baking powder.
1/4 cup of dried apricots.
1/3 cup of butter, softened.
2/3 cup of granulated sugar.
1 large egg.
6 tablespoons of apricot preserves.
1 cup of semisweet chocolate chips.

Directions:

Preheat oven to 375F.

Sift together the flour and baking powder, then set aside.

Chop or snip the dried apricots into pieces slightly smaller than the chocolate chips.

Cover with boiling water; then set aside.

In a large bowl, blend the butter and sugar until the mixture is light and creamy.

Add the egg and apricot preserves and continue to beat until blended thoroughly.

Stir the sifted ingredients into the creamed mixture until it is blended well.

Fold in the semisweet chocolate chips.

Drain the water from apricot pieces; then fold them into the batter.

Drop batter by teaspoonfuls onto ungreased baking sheets.

Bake for 8-12 minutes or until the edges of cookies are slightly browned.

Source: Apricot Recipes.

A great Halloween recipe, chocolate pumpkin muffins are a sweet treat made from this beloved Autumnal vegetable.

List of ingredients:

1 1/2 cups of all-purpose flour.
1/2 cup of sugar.
2 teaspoons of baking powder.
1/2 teaspoon of cinnamon.
1/2 teaspoon of salt.
1 cup of milk.
1/2 cup of solid pack pumpkin.
1/4 cup of butter, melted.
1 medium egg.
6 ounces of semi-sweet chocolate chips.
1/4 cup of nuts, finely chopped.

Directions:

Preheat your oven to 400F.

In a large bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Form a well in the center.

In a small bowl, combine the milk, pumpkin, butter and egg; then add to the well in the flour mixture.

Add the semisweet chocolate chips and stir until the dry mixture is moistened.

Spoon mixture into greased muffin cups, filling each three-quarters full.

Sprinkle 1 teaspoon of chopped nuts over each muffin.

Bake for twenty minutes, then allow to cool for five minutes. Remove from pans, then allow to completely cool on racks.

Source: Pumpkin Recipes.

Ingredient list:

1/2 cup of semisweet chocolate chips.
4 tablespoons of fresh mint, finely chopped .
48 almonds, toasted and coarsely chopped.
24 figs, halved.

Directions:

Preheat your oven to 350F.

In a mixing bowl, combine the chocolate chips, chopped mint and almonds, stirring thoroughly.

Press a bit of this mixture into each fig half.

Lightly spray a baking sheet with vegetable oil.

Place the figs on the baking sheet and bake for 15 minutes.

Serve warm or at room temperature.

Source: Fig Recipes.

List of ingredients for this biscotti:

2/3 cups of sugar.
1/2 cup of vegetable oil.
1 tablespoon of grated orange peel.
1 1/2 teaspoons of vanilla.
2 medium eggs.
2 1/2 cups of all purpose flour.
1 teaspoon of baking powder.
1/4 teaspoon of baking soda.
1/4 teaspoon of salt.
4 ounces of melted semisweet chocolate.
Grated orange peel.

Preparation method:

Preheat your oven to 350F.

In a large bowl, beat the sugar, vegetable oil, 1 tablespoon of grated orange peel, vanilla and eggs.

Stir in the flour, baking powder, baking soda and salt.

Knead the dough on a lightly floured surface until smooth.

Shape half of dough at a time into a rectangle, 10 * 3 inches, on an ungreased cookie sheet.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on the cookie sheet for 15 minutes.

Cut crosswise into half-inch slices.

Place the slices, cut side down, on cookie sheet.

Bake for 15 minutes, turning once, until crisp and light brown.

Immediately remove from cookie sheet.

Allow to cool completely on a wire rack.

Dip one end of each cookie into melted chocolate.

Sprinkle with orange peel.

Place on waxed paper until the chocolate is firm.

Source: Biscotti Recipes.

Here’s a great choco pie recipe, including how to make the shell:

SHELL
2 medium egg whites.
1/8 teaspoons of salt.
1/8 teaspoons of cream of tartar.
1/2 cup of sugar.
1/2 teaspoon of vanilla.
1/2 cup of pecans.

FILLING
1 bar (4 oz) of Bakers German Sweet Chocolate.
3 tablespoons of water.
1 teaspoon of vanilla.
1 cup of whipping cream.

SHELL
Preheat your oven to 300F. Beat the egg whites with the salt and cream of tartar until foamy. Add the sugar, two tablespoons of at a time, beating thoroughly after each addition. Continue beating until very stiff peaks are formed. Fold in the vanilla and pecans. Spoon into a greased eight-inch pie pan to form shell, building up sides. Bake for 55 minutes.

FILLING
Melt the chocolate with the water and remove from heat. Add the vanilla and allow to cool. Whip the cream and fold in chocolate mixture. Spoon into the cooled pie shell and refrigerate for 3 hours.

Source: Pie Recipes.

List of ingredients:

3 cups of water.
1/2 cup of sugar.
1 lemon peel twist (2-inches).
6 Northwest Bosc pears.
6 ounces of semisweet baking chocolate.
2 tablespoons of shortening.

Method:

In a large saucepan, combine the water, sugar and lemon twist; bring to a boil.

Pare the pears and trim slightly to level bottom; remove core from the blossom end, leaving the stem intact.

Add the pears to poaching liquid, then reduce heat.

Cover and gently simmer about 90 minutes or until tender when pierced with tip of sharp knife, turning and basting occasionally.

Remove pears from liquid and stand on a flat dish. Allow the pears to cool.

Melt the chocolate and shortening over very low heat.

Dry the pears with paper towels.

Holding each pear carefully by the stem, spoon the chocolate mixture over pear to coat.

Allow to stand in a cool place for the chocolate to set.

Serve as desired.

Source: Pear Recipes.