Do you know any good dessert recipes?

Question

Can you try to make them simple or if you want some difficult but yummy ones...whatever you want to give me the recipe 2 and chocolate is a +...

Answer 1

chocolate pudding pie. Cook pie crust according to directions, let cool. Make the small box of chocolate pudding, the one you cook on the stove and pour, chill. When ready to serve, put the whipped cream on top, I prefer the canned one with the real cream. This is easy and yummy.

Answer 2

For those who have come to be known as "chocoholics," there is a never-ending craving for chocolate and chocolate desserts. Caramel Fudge Cake will make a delectable chocolate dessert anytime.

1 18-ounce package chocolate
cake mix
1 14-ounce package caramels,
unwrapped
1/2 cup butter or margarine
1 14-ounce can sweetened condensed
milk
1 cup coarsely chopped pecans

Yields 1 cake

Heat oven to 350 degrees. Prepare cake mix as directed on package. Pour
2 cups of batter into greased 13x9x2-inch baking pan; bake for 15
minutes. Meanwhile, in heavy saucepan and over low heat, melt caramel
and butter. Remove from heat; add sweetened condensed milk. Mix well.
Spread caramel mixture evenly over cake; spread remaining cake batter
over caramel mixture. Top with pecans. Return to oven; bake for 30 to
35 minutes longer or until cake springs back when lightly touched.
Cool.

Yields 6 servings

A yummy chocolate dessert recipe, and look for other chocolate dessert recipes below.
INGREDIENTS:
1 package (4 1/2 ounces) chocolate instant pudding
1 1/2 cups cold milk
1 cup whipped topping
7 graham crackers, broken in pieces
1/2 cup miniature marshmallows
1/4 cup chopped salted peanuts
PREPARATION:
Prepare pudding as directed on package, but use 1 1/2 cups milk. Let pudding stand for 5 minutes, then fold in whipped topping, graham cracker pieces, marshmallows, and chopped peanuts. Spoon into individual custard cups or souffle cups.
Freeze for about 3 hours, or until firm.
Serves 6.

Answer 3

Try this recipe for molten chocolate cake. It is orgasmic. The middle is sort of like brownie batter or chocolate mousse. It's pretty easy and my favorite dessert. The instructions are kind of long, so I'll leave you the link for the complete instructions:
http://www.joyofbaking.com/MoltenChocolateCakes.html
The abbreviated version:
1. preheat oven to 400 degrees. generously butter 4 3/4 cup molds, custard cups, ramekins, or muffin tins (I use those little pyrex dishes) and dust with sugar.
2. melt 1/2 cup butter with 6 oz. semisweet or bittersweet chocolate
3. separate 3 eggs and beat yolks with 1/3 cup sugar until thick and lemon colored. beat in 1 teaspoon vanilla and then fold in chocolate mixture.
4. In a clean bowl, beat egg whites till frothy, add 1/8 teaspoon cream of tartar, 1 teaspoon sugar (add slowly), and then beat until stiff peaks form.
5. Gently fold whites into yolk mixture. Divide among molds.
6. Bake 8-10 minutes until outside edges are set. (I'd say that it takes longer like maybe 15 minutes or so). It's helpful to have all molds on a baking sheet.
7. Take out of oven, let sit for 1 minute, run knife around edges, and invert on serving plate.
These are great with icecream. Enjoy!

Answer 4

Here is a simple recipe for chocolate souffle. My friends just love it!!

Chocolate souffle
(yields 9-10 servings)

4 eggs
vanilla extract
250 gr melted butter
500 gr plain (black) chocolate
1 cup self-raising flour
1 cup sugar
cream (for serving)

Melt the chocolate either over boiling water or microwave for about 2 min (depends on temperature - make sure you don't burn it!). Then mix all ingredients together in the mixer. Then divide the mix in small cups destined for chocolate souffle and bake them for 6 minutes in 180. It is essential to serve with cream on top, so as to counterbalance the chocolate flavour.

Answer 5

Hey if you are looking for some great recipes that you can even print out go to foodnetwork.com I just got an awesome recipe called Boston Fudge Cake with Fudge Sauce
There a oodles of dessert recipes for any taste. If you want something easy, on foodnetwork.com go to find show, then go to almost homemade with Sandra Lee, her desserts are very easy and SO good. GOOD LUCK and HAVE FUN.

Answer 6

Almost Better Than Sex Cake

caramel topping
12oz. cool whip
1 German chocolate cake mix
3 heath bars, crushed
1 c. semisweet chocolate chips
1 14oz. can sweetened condensed milk

1) Heat oven 350. Grease and flour 9x13 pan. Prepare cake mix as directed; pour into prepared pan. After 10 min. of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Answer 7

this is not chocolate, but it is a really good cake and very simpleto make, start with a package of plain yellow cake mix. make according to the package directions. after baking let cool. then make asmall packGE OF ORANGE JELLO. mix withe hot wateruntil completely dissolved. after jello mixture has cooled add the rest of the liquid to the jello. only instead of adding the cup of cold water, ad one cup of orange soda. using a drinking straw poke the top of the cake with small holes. then pour the jello mixtureover the cake and let stand for about 30min. until completely cooled. for the topping use one full tub of cool ehip extra creamy cool whip. spread evevly over the top of the cake. garnish the top with mandarin oranges.this will stay moist for at least a week/ but must be refrigerated.

Answer 8

BETTER THAN SEX CAKE or.. BETTER THAN ROBERT REDFORD CAKE

Better Than Sex Cake


Ingredients:
1 C. flour
1 C. chopped nuts (use pecans)
1 stick (1/4 lb) butter, softened
1 (8oz) pkg. cream cheese, softened
1 C. confectioner's sugar
2 cartons (8 oz each) whipped dessert topping, divided
3 C. milk
2 (3 1/2 oz.) pkg. Instant chocolate pudding mix



Preparation:
In medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees 20 minutes. Cool on wire rack. In medium bowl, with electric mixer; combine cream cheese, confectioner's sugar and one carton of the dessert topping. Beat until well combined and spread over cooled cake layer in dish.
Refrigerate. In large bowl with electric mixer, combine milk and chocolate pudding mixer; beat three minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until pudding is set. Spread remaining carton of dessert topping (like Cool Whip) evenly over chocolate layer and refrigerate until
serving time. You can decorate the top with chocolate shavings or chopped nuts.

You can substitute lemon pudding… if there is a chocolate allergy…or just because.

Answer 9

I make something called Ambrosia, it's like a fruit salad with a twist;
all measures are approx.:Most ingred. can be found at asian foods stores:
All ingredients that need draining should have no excess liquids left in them.

1/2 cup palm kernels -each color(green, red & natural)washed & drained
1/2 cup coconut gel cubes(washed & drained)
1/2cup shredded young coconut jelly(thawed & drained)
1/2 cup fruit cocktail ( not in syrup;in fruit juice,drained)
1/4 lb of Philly cream cheese, softened
1/2 can sweetened condensed milk

Combine all ingredients by gently mixing together, breaking up any chunks of cream cheese. cover and place in refrigerator until mixture thickens. Serve.

Answer 10

Kahlúa® Brownies
½ cup butter
3 ounces unsweetened baking chocolate
1 ½ cup sugar
3 eggs
1 ½ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®

Heat oven to 350ƒ F (180ƒ C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®.
Cut into squares.


Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.
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ALMOND JOEY
Drink Type: Ice Cream Drink Garnish: None

Glass: Tall Specialty Occasion: None

Ingredients:
1 1/4 oz. Amaretto

1 oz. Cream of Coconut

1 oz. Chocolate Syrup

2 Scoops Vanilla Ice Cream

1/2 Scoop Crushed Ice

Procedure:
Combine ingredients in blender, blend until smooth.

http://www.tgifridays.com/mixology.html....

Source(s):

http://www.disaronno.com/