What's your fave chocolate recipe?

Question

If you don't how to make it, just name it.
But if you know the recipe, please share it.

Answer 1

Brownie Fudge:

This amazing brownie recipe is so rich and so sweet. Make sure you cut the brownies into very small pieces - about 1" square, because not many people can handle a bigger piece! You can omit all of the nuts if you'd like; the recipe will still turn out.
INGREDIENTS:

* 4 (1 oz.) squares unsweetned chocolate, chopped
* 1 cup butter
* 2 cups sugar
* 4 eggs
* 1 cup flour
* 1 cup chopped walnuts or pecans
* 2 tsp. vanilla
* 3/4 cup butter
* 4-1/4 cups sugar
* 13 oz. can evaporated milk
* 7 oz. jar marshmallow creme
* 12 oz. pkg. semisweet chocolate chips
* 12 oz. pkg. milk chocolate chips
* 2 tsp. vanilla
* 2 cups chopped walnuts or pecans

PREPARATION:
Preheat oven to 350 degrees. Butter a 13x9" pan and set aside. Melt 4 oz. chocolate and 1 cup butter in heavy saucepan over low heat, stirring until smooth. Let cool for 15 minutes.

Beat 2 cups sugar and eggs in a large bowl until light and fluffy.
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Gradually stir in chocolate mixture. Add flour, 1 cup walnuts and 2 tsp. vanilla and stir just until combined. Spread brownie batter into prepared pan and bake at 350 degrees for 20-30 minutes until just set. Don´t overbake! Prepare Fudge Topping while brownies are baking.

For Fudge Topping, melt 3/4 cup butter and evaporated milk in large saucepan over medium heat. Add sugar and stir well; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly (this mixture burns easily, so be sure to keep stirring!)

Remove from heat and add marshmallow creme, semisweet and milk chocolate chips, and 2 tsp. vanilla. Beat until smooth, and then stir in 2 cups chopped walnuts.

Remove brownies from oven when done and immediately pour Fudge Topping over hot brownies. Cool in pan on wire rack and then place in the freezer until firm, about 1 hour. Cut into 1" squares to serve.

Answer 2

Homemade Chocolate Peanut Butter Cup Ice Cream

1 cup peanut butter
3/4 cup granulated sugar
1 cup whole milk
1-1/3 cups heavy cream
2 tsp vanilla extract
1 (or 2!) Hershey's chocolate bar, chopped

Combine the peanut butter and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved (about 2 minutes). Stir in the heavy cream and the vanilla (don't go nuts with the stirring, or you'll wind up with butter).

Place in your ice cream maker and let it run until it's almost done. Add chopped Hershey bar just before it's done. Let it continue until it's as thick as it's going to get, then scrape it into a container. If you let it sit in a freezer overnight, it'll harden up and have the standard ice cream consistency you've come to know and love.

Answer 3

Chocolate Cake from scratch. (for people allergect to milk ingrediants)

2 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/2 cups water
3/4 cup oil
1 1/4 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda

pre heat oven to 350*
mix all the dry ingrediants and all the watery ingrediants in two diffrent bowls. than pour the water mixture into the flour mixture and beat until smooth pour into any pan you want and bake for 20 or more minutes. to check if ready poke with a toothpick down the center and see if it comes out clear.

Answer 4

Chocolate Tower Cake

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Make this mouthwatering tower of power to impress even the most avid chocolate lover, and it couldn't be simpler.
Ingredients:
9- x 13-inch pan of brownies, baked and broken into pieces 2 pkgs. instant chocolate mousse, prepared 6 large chocolate-covered toffee bars, crushed 1 Ib. whipped-cream topping 3 Tbs. shaved chocolate
Preparation:
In a trifle bowl, layer half the brownies, chocolate mousse, toffee bars and whipped cream. Repeat layer. End with whipped topping. Garnish with shaved chocolate.

Answer 5

HEAVENLY HASH CAKE
1 (12oz.) pkg. chocolate semi-sweet chocolate chips
4 eggs (seperate)
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 pint whipping cream
1 cup peacans or walnuts (chopped) (I use walnuts)
1 Angel Food Cake

Melt chocolate chips. In a small bowl, beat egg yolks and add to chocolate. Stir. Beat egg whites; gradually adding sugar until peaks form. Fold whites into chocolate mixture. Stir in nuts, vanilla and salt. Whip the cream and fold in last. Break cake into chunks and cover bottom of tube pan or deep bowl. Cover with a layer of chocolate mixture. Add another layer of cake pieces and cover with remaining chocolate mixture. Chill in refrigerator overnight.

Answer 6

Ohhhh that's really hard, but I think maybe chocolate mousse. It's in Sweets to the Sweet cookbook by Susan Branch (incidentally, the best dessert cookbook I own). Yum!

Answer 7

yes , my favourite chocolate receipe is chocolate mousse.
CHOCOLATE MOUSSE.

INGREDIENTS:
milk :1/2 kg
suji:2tblsp
sugar : 5tbl.sp/or to taste
coco powder :2 tblsp
marry biscuit :1/2pack
candy biscuit or any hard choclate biscuit.:1/2 pack.
plain chocolate:1 pack.

RECEIPE:
1- put milk on stove to boil.
2- After boiling , add suji in it on low heat.
3- after 5min , add sugar in it .
4-when the mixture become thicker ,(bt not too much thick), take it off from stove.
5-Make it cool on room temprature.
6- Then put this mixture in blender and blend it , then take half of mixutre and add cocopowder (coco powder + milk2tbl) in it and again blend this half mixture.
7- put this cholote mixture in serving bowl ,and put your bowl in freezer for 20 min for setting.
8-Then make small pieces of plain chocolate, and put on choclate mixture and also make small pieces of few candy biscuits, then put another half white mixute on it .
9- And put this in fridge for cool (Approx. 2hours).
10-Before serving decorate it with cold cake, and crush remaining cand biscuits on it .

Answer 8

Hot Chocolate, actual chocolate with cream and not the stuff thats in packs in boxes.

Answer 9

chocolate cake.