do you have a recipe for triple chocolate fudge?

Answer 1

Triple Chocolate Fudge

4 ounces unsweetened chocolate
2 (3 ounce) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 lb confectioners' sugar, sifted
1 cup chopped pecans or walnuts

Line an 8-inch square pan with waxed paper or foil; set aside.
Softening cream cheese: Microwave on HIGH for 20 seconds or leave unwrapped cream cheese on top of the oven while pre-heating.
Melt chocolate in a saucepan over low heat, stirring frequently.
Remove from heat; cool slightly.
Beat cream cheese with an electric mixer until creamy.
Add vanilla and salt.
Gradually add in confectioners' sugar, beating continually, until smooth.
Beat melted chocolate into the cream cheese mixture.
Add pecans and mix well with a wooden spoon.
Pour fudge into prepared pan.
Refrigerate until firm (about 1 hour).
Cut into 1-inch squares.

Answer 2

I hope this helps....

Triple Chocolate Fudge Cake

This is definitely the chocolatiest cake I have ever tasted. It is so rich and dark, it should be sinful, hence the name. A good topping might be some whipped cream, to balance it out :) Oh, and I should mention...it is incredibly easy to make!

50 min 10 min prep

INGREDIENTS

1 box cooked chocolate pudding mix (4 serving size)
2 cups milk
1 box devil's food cake mix, unprepared
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS

Preheat oven to 350 degrees.
Prepare pudding with milk as directed on package.
Remove from heat and blend dry cake mix into hot pudding.
The mixture will be very thick and spongy.
Pour into greased and floured 9 x 13 inch pan.
Sprinkle with chocolate chips and nuts.
Bake for 30 to 35 minutes.

Answer 3

Easy Triple-Chocolate Fudge
Yield: 1 Servings

Ingredients

1 cn (14 ounces) sweetened
-condensed mil; k (not evapo
2 tb butter or margarine (not
-spread)
16 oz (2 2/3 cups) milk-chocolate
-chips
1 bar (3 ounces) bittersweet
-chocolat; e, coarsely chopp
1 bar (3 ounces) white
-chocolate, coa; rsely chopp
1/2 c coarsely chopped toasted
-walnuts

Instructions

For two different takes, try the peppermint-stick and the
peanut-butter-and-banana versions that follow.

1. Line an 8- or 9-inch square pan with foil or waxed paper, letting liner
extend a few inches above pan on 2 sides. 2. Stir condensed milk and butter
in a medium-size saucepan over low heat until butter melts. Remove from
heat, add chocolate chips and stir until melted and smooth. Stir in
remaining ingredients. Spread in prepared pan and refrigerate 8 hours, or
until firm enough to cut. 3. Lift foil by ends onto cutting board. Cut
fudge in 1-inch squares. Store airtight with waxed paper between layers.

PEPPERMINT-STICK FUDGE Prepare as above, but use 16 ounces vanilla chips
instead of the chocolate chips. Omit the chopped chocolate and nuts. Add
1/2 teaspoon peppermint extract with the butter. Add a few drops red or
green food coloring and stir just until swirled, like a peppermint stick.
Proceed as directed.

PEANUT-BUTTER-AND-BANANA FUDGE Prepare as above, but use 14 ounces (2 1/3
cups) peanut-butter chips instead of the chocolate chips. Omit chopped
chocolate and walnuts. Instead stir in 2 cups (5 ounces) dried banana chips
and 1/2 cup unsalted peanuts. Proceed as directed. When fudge is firm, melt
3 tablespoons semisweet chocolate chips and drizzle over fudge.

Answer 4

TRIPLE CHOCOLATE FUDGE

4 1/2 c. sugar
1 tsp. salt
1/2 c. butter
1 (13 oz.) can evaporated milk
1 (12 oz.) bag semi-sweet chocolate chips
4 (4 oz.) bars German sweet chocolate, break into 1 inch
9 oz. milk chocolate, break into 1 inch chunks
1 1/2 (7 oz.) jars marshmallow cream
2 tsp. vanilla
4 c. coarsely chopped nuts, toasted

In 6 quart Dutch oven, combine sugar, salt, butter, and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly 8 minutes. Remove from heat immediately. Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled 9 x 13 inch pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temperature before serving for fullest flavor. Store in refrigerator or freezer.

Answer 5

TRIPLE-CHOCOLATE FUDGE BROWNIES

3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 ounce unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips



Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Triple Chocolate Fudge Cake
The Chocolate Lover's Dream!

1 pkg. devil's food cake mix
1 Tbls. instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegtable oil
1/2 cup butter, softened
3 1/2 cups confectioner's sugar, sifted
1/2 cup light (10%) cream
2 squares unsweetened chocolate (melted and cooled)
4 squares semi-sweet chocolate
2 Tbls. strong coffee
3 Tbls. butter, softened



CAKE:
In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil. Beat on medium speed for 2 minutes.

Spread in two 9-inch round cake pans, greased and floured, dividing evenly. Bake 30 to 35 minutes. Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.

FILLING:
Beat 1/2 cup butter, confectioner's sugar, light cream, and unsweetend chocolate together on medium speed until light and fluffy. Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.

ASSEMBLY:
Place 1 cake layer top-side down on a serving plate. Spread with a generous amount of filling. Place second cake layer on top. Spread remaining filling on sides of cake, leaving top unfrosted. Chill 30 minutes.

GLAZE:
In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth. Remove from heat. Gradually add 3 tbsp butter, stirring until smooth. Spread over top of cake, letting it drip down sides. Chill to set chocolate glaze.

Preparation Time: Serves: 10 to 12

Triple Chocolate Fudge
3 1/3 C. sugar

1 C. butter

1 C. packed dark brown sugar

1 can (12 oz.) evaporated milk

32 large marshmallows, halved

2 cups (12 oz.) semisweet chocolate chips

2 milk chocolate candy bars (7 oz. each), broken

2 squares (1 oz. each) semisweet baking chocolate, chopped

1 t. vanilla extract

2 C. chopped pecans

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved.

Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted.

Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans.

Pour into a greased 15 x 10 x 1 baking pan. Chill until firm. Cut into squares.

Makes about 5 1/2 pounds.

Hope you like these recipes. They sound yummy.

Answer 6

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