anyone know an awesome chocolate desert with out nuts?

Question

Must have chocolate.
NO NUTS (peanuts, almonds, pecans, walnuts, etc.)

Answer 1

Chocolate Cups with Whipped Cream (like a "pot de creme")

Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional

* Heat milk in a small pan over moderate heat until it comes to a boil.
* In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
* Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
* Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

Answer 2

Mousse au Chocolat

Serves 6 to 8

Ingredients

8 squares (1-ounce size) semisweet chocolate
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup coffee concentrate
2 tablespoons Grand Marnier
6 tablespoons (3/4 stick) sweet butter, softened
2 cups heavy cream, whipped
Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).

Preparation:

Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. Gradually add the sugar syrup, beating constantly. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly. Stir in the melted chocolate.

Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk. Finally, fold in the whipped cream. Pour into a large serving bowl and refrigerate until serving time.

You can, if you like, garnish the top with cocoa, whipped cream, or chocolate curls. You may also omit the egg whites and add 1 more cup of heavy cream to the recipe.

Answer 3

My favorite is a simple to make chocolate cherry cake.
I use 1 box(Duncan Hines/Betty Crocker) dark chocolate cake mix. Follow the recipe , but DO NOT ADD WATER. Instead add 1 can of cherry pie filling.Fold in. Baking time should be about the same as box, but might need to add few more minutes. Just until Knife or tooth pick comes out clean.
I serve with fresh whipped cream on top, but you could frost with chocolate frosting as well.They both are really good.

Answer 4

Chocolate Souffle

3 Tbl. all purpose flour
3 Tbl. unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 tsp. vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Confectioners sugar

Preheat oven to 375º. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.

Butter a 2-2 1/2 quart soufflé or baking dish.

In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.

Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.

Answer 5

Double Chocolate Brownies

Ingredients

(24 servings)

5 oz Semi sweet chocolate, melted
2 ea Eggs
1 ts Pure vanilla extract
1/2 ts Baking powder
2 oz White cho. cut 1/2 in pieces
1 x ----------toppings----------
1 oz Semi sweet chocolate melted
1/2 c Butter, melted
1 c Sugar
1/2 c All purpose flour
1 x Salt
1 oz White chocolate, melted

Instructions

Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill.

Answer 6

Molten chocolate brownies

4oz bitter sweet choco chips melted
1/2 c sugar
1/2c butter melted
1 egg
2 cups flour
1tsp vanilla
Mix all well. Pour in brownie pan or muffin tins(for individuals)
Bake at 350 degrees for about 15 minutes.

Yummy!
Serve with choco icecream if you dare!

Answer 7

A pint of Ben and Jerry's Half Baked ice cream.

Answer 8

sounds crap, but really yummy and simple!
Chocolate biscuits layered with cream (one choc biscuit to about a centimeter of cream, use the whole packet then put cream around the outside, leave for a few hours in teh fridge and the biscuits will go soft and cakey, its so nice

Answer 9

Creamy smoooth chocolate mousse...
This just melts on your tongue and slides down without even needing to be chewed.
You can find a good recipe on cooks.com...

Answer 10

There's a really great site for all kinds of chocolate recipes at:
http://www.hersheys.com/recipes/