looking for chocolate recipes?

Question

I love chocolate! Does anyone have an easy homemade recipe for anthing that has chocolate in it. Nothing with coconut in it please, very allergic. Thanks!

Answer 1

My great-grandma's chocolate pudding cake is the best and quick and easy!
Mix together and pour into 8" square pan ungreased
1c. flour 1/2 c. milk
2/3 c. sugar 2 t. bakingpowder
2 T. cocoa 1/4 t. salt
2T.shortening chopped nuts if desired
Mix together and pour over batter in pan
4 T. cocoa
1 c. brown sugar
1 3/4 c. boiling water
Bake in a 375 oven for 25 to 30 min.

Answer 2

Chocolate can be made at home - sort of. The sweet, smooth chocolate we are used to is very difficult to make and generally takes large amounts of machinery.

However, if you can find raw cocoa (cacao) beans - hint: they are available on line at www.stoneandgiacomotto.com - you can make a rough chocolate to taste.

First, you have to roast the beans (about 400 degrees for about 1/2 hour). Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled.

Then using a mortar and pestle, break the cocoa beans into bits. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean). Once they are finely gound they will begin to liquefy. Don't grind them too much or you will have problems cleaning your grinder.

At this point, it's up to you how long you want to grind by hand. The longer you grind, the smoother it will get. Using a mortar and pestle, grind the beans more by hand. Then heat the mixture in a pan for a few minutes. Then repeat the grinding process in the mortar.

At this point, the goop should be pretty smooth. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay). Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate. You really can get a nice taste with some things you wouldn't think of.

Store the mess in a container and let it set (refrigeration helps). It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's.

Answer 3

Chocolate Bombs

1 cup milk
1/2 cup sifted all-purpose flour,
1/2 cup packed brown sugar
1 egg yolk
2 teaspoons butter or margarine
8 ounces semi-sweet chocolate, melted
Chopped nuts

Combine milk, flour, brown sugar, egg yolk and butter in top of double boiler. Cook, stirring constantly, until thick enough to hold shape, 12 to 15 minutes. Stir in chocolate. Refrigerate until completely cooled, about 1 hour. Place nuts on plate. Roll chocolate mixture into 1-inch balls. Roll each ball into chopped nuts. Chill until firm, at least 1 hour. Store refrigerated.

Yield: 2 dozen

Answer 4

I am from ohio and we have buckeyes-so flippin good!
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup butter, softened
1/2 teaspoon vanilla extract
4 cups semisweet chocolate chips
Blend peanut butter, sugar, butter, and vanilla.
Roll into 1 inch balls and place on a wax paper lined cookie sheet.
Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard (1/2 hour).
Melt chocolate chips in the top of a double boiler (use very low heat)
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.
Put back on the wax paper lined cookie sheet and refrigerate 2 hours. Remove toothpick and pop in your mouth-yum......

Answer 5

No Bake Chocolate Cookies

2 cups white sugar
1/2 cup butter
1/2 cup milk
3 tablespoons cocoa powder
3 cups quick cooking oats
1 teaspoon vanilla extract

Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.

Answer 6

Triple Chocolate Mess


1 (18.25 ounce) box chocolate cake mix
1 pint sour cream
1 small box instant chocolate pudding
1 (6 ounce) bag chocolate chips
3/4 cup vegetable oil
4 eggs
1 cup water

Spray crockpot with nonstick spray. Mix all ingredients. Pour into
crockpot. Cook on LOW for 5 hours.

Serve in a bowl with ice cream.
4 servings.

Answer 7

Go the website for Hershey Chocolate

Answer 8

i luv chocolate to u can make chocolate covered strawberry's get some coco mix milk and butter than boil water put in another pan than wait till it melts be shure to stir then take some strawberries and dip um in ur Delicious chocolate

Answer 9

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.


http://www.disaronno.com/default.aspx...

http://www.kahlua.com/

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Fantasy Fudge

Recipe Rating:
Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each

3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla



LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.




KRAFT KITCHENS TIPS



Size-Wise
A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Answer 10

There's a recipe tab (button) here:

http://www.chocolate.com/

I used to get the magazine -- it's great!