Does anyone know of a FANTABULOUS dessert recipe that consists of...?

Question

DARK CHOCOLATE? My boss's bday is in September and I want to make her a dessert. She mentioned before that she loves dark chocolate.

WHITE CHOCOLATE? I also have another boss whos bday is in November and she absolutely loves white chocolate.

I'm looking for "out-of-this-world" recipes or at least close to it.

THANKS!!!

Answer 1

Something easy would be to make chocolate covered strawberries. they are easy to make and are great using both dark and/or white chocolates. If you use a good grade chocolate, Im sure your bosses will be hard pressed to forget these as a birthday present! Good Luck!!!

Answer 2

This recipe sounds strange but it will give your boss her chocolate high that she will Mmmmm over.

1 box chocolate cake mix
1 small box dark chocolate Heat and Serve Pudding mix (not the instant kind)
2 c milk
1/2 c chopped pecans
1/2 c dark chocolate chips - broken into pieces (use your knife but don't do too fine - or use her favorite brand of dark chocolate)

Pour the pudding mix and the milk in a pan and bring to a boil, stirring constantly until thickened. Place the cake mix (dry) in a bowl and pour the hot pudding mix over it and mix well. Pour into a sprayed cake pan (I use a mini sheetcake pan). Sprinkle with the broken chocolate chips. Sprinkle with the pecans. Bake in a 350º oven for 25-30 minutes. Test with a toothpick. The chocolate melts and makes the frosting so you don't add anything else. Very simple and to die for if you crave any kind of chocolate. No other ingredients needed.

You could use white cake mix with coconut cream Heat and Serve pudding and add a little coconut extract if you want - or almond extract. Top with the white chocolate in pieces and the pecans.

Answer 3

Ghirardelli Dark Chocolate Mousse almondine
1 C. dark chocolate pieces
3 C. heavy whipping cream
2 t. almond extract
1/3 C. toasted sliced almonds
2/3 C. powdered sugar

Toast almonds in a nonstick pan on the stove top or on a cookie sheet in the oven--400 degrees--be careful as they toast quickly--or use a toaster oven. Cool almonds.

Put mixing bowl and beater(s) in freezer
Make sure cream is as cold as possible

In a baine marie, (double boiler) or pot with steaming water and glass bowl on top, gently melt the chocolate. Warm one half cup of the cream in the microwave--do not use high heat!! Carefully add the warm cream to the chocolate using a whisk to incorporate. It it siezes, add more warm cream and keep stirring, until chocolate is smooth. Turn heat off under chocolate.

Beat the rest of the cream until it thickens, add sugar, beat again and then add extract. Continue to beat until cream is thick. Fold in the chocolate in thirds until well incorporated into the cream, some streaks may still be present, don't worry about that. Spoon into chilled stemmed glasses, top with toasted almonds and chill for at least four hours. Serves six. White chocolate isn't really chocolate but can be used in the same way.

Answer 4

Try a chocolate mousse. Good with either dark or white chocolate. Garnish the dark one with strawberries, and the white with raspberries. A mousse recipe should be in any cook book. Or try yahoo recipe search.

Answer 5

Dark chocolate:

INGREDIENTS

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.


White chocolate:

6 ounces white chocolate
4 1/2 large egg whites
1/4 cup milk, plus 3/4 cup
1 1/2 teaspoons vanilla
3 cups cake flour
1 cup sugar, plus 3 tablespoons
1 tablespoon baking powder, plus 1 1/2 teaspoons
3/4 teaspoon salt
9 tablespoons unsalted butter, melted
Honey Buttercream Icing, recipe follows

Preheat over to 350 degrees F.
Melt chocolate in the microwave. It should take approximately 1 minute. Be careful not to burn!
Combine egg whites, 1/4 cup milk, and vanilla. In separate bowl combine the dry ingredients and mix on low speed to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened, and then increase speed to medium. Beat on medium for 1 1/2 minutes.
Scrape sides of bowl and gradually add egg mixture in 3 batches, beating 20 seconds after each addition. Add the melted chocolate and beat. Pour batter into 2 greased 9-inch cake pans. Cook 25 to 35 until cake springs back or until tester is clean.
Cool cake completely and ice with Honey Buttercream Icing.

Honey Buttercream Icing:
9 egg yolks
1/2 cup honey
1 1/4 pounds (5 sticks) butter, softened
2 pounds powdered sugar

Beat egg yolks until light in color. Heat the honey in a saucepan to boiling and add to egg yolk mixture whisking constantly. Beat and allow to cool. Add softened butter, and beat into egg yolk mixture until light and whipped texture. Gradually add powdered sugar, mixing until smooth.

Answer 6

Dark Chocolate Brownies with Frozen Coffee Cream

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100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete.

20 to 25 brownies
Prep: 25 minutes
Freeze: 2 hours
Bake: 25 minutes
Cool: 30 minutes
Stand: 30 minutes

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Ingredients

* 1 recipe Frozen Coffee Whipped Cream (see recipe below)
* 7 ounces 99-percent-cocoa chocolate or unsweetened chocolate, coarsely chopped
* 3/4 cup butter
* 1/4 cup water
* 1 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/3 cups all-purpose flour
* 1/8 teaspoon salt
* 1/8 teaspoon ground cinnamon

Directions

1. Prepare Frozen Coffee Whipped Cream.* For brownies, lightly grease a 9x9x2-inch baking pan; set pan aside. Preheat oven to 350 degree F.

2. In a large microwave-safe mixing bowl combine chocolate, butter, and water. Microwave, uncovered, on 100 percent power (high) for 2 to 3 minutes or until butter is melted, stirring once or twice. Remove bowl from microwave oven. Stir until chocolate is completely melted. (Or, combine chocolate, butter, and water in a medium saucepan; cook and stir over low heat until chocolate is melted.) Transfer to mixing bowl.

3. Beat in granulated sugar and brown sugar with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread butter in prepared pan.

4. Bake about 25 minutes or until a toothpick inserted near center comes out clean. Allow to cool on a wire rack about 30 minutes (or until brownies hold a cut edge). Cut into bars.

5. To assemble, while brownie is still warm, place one bar on each plate. Top with a scoop of the Frozen Coffee Whipped Cream. Makes 20 to 25 brownies.

* Note: Let frozen whipped cream mixture stand at room temperature 10 minutes to soften slightly. Using two teaspoons, shape small ovals of frozen whipped cream, dipping spoons in hot water if necessary.

Frozen Coffee Whipped Cream: Chill a medium mixing bowl and the beaters of an electric mixer. In the chilled bowl, beat 2/3 cup whipping cream, 4 teaspoons sugar, and 4 teaspoons cooled brewed espresso or 1/2 teaspoon vanilla with the chilled beaters on medium speed until soft peaks form. Cover and freeze 2 to 3 hours or until firm.







White Chocolate Party Mix

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20 servings
Start to Finish: 25 minutes

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Ingredients

* 4 cups tiny pretzels
* 2-1/2 cups round toasted oat cereal
* 2-1/2 cups bite-size corn-square cereal
* 1 cup salted peanuts
* 1 cup candy-coated milk chocolate pieces (8 ounces)
* 2 cups white baking pieces (12 ounces)
* 1 tablespoon shortening

Directions

1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a large bowl combine pretzels, oat cereal, corn square cereal, peanuts, and milk chocolate pieces; set aside.

2. In a microwave-safe medium bowl combine white baking pieces and shortening; microwave on 100 percent (high) power for 1 to 2 minutes or until baking pieces are melted, stirring every minute until smooth. Pour over cereal mixture; mix well.

3. Spread onto prepared baking pan. Cool completely; break apart. Store in an airtight container. Makes 20 servings.






Both recipes looked good to me so I posted them for you. You can find others at http://www.bhg.com

Answer 7

Baked Alaska

3 cups chocolate mousse, recipe follows
1/2 cup coffee liqueur
1 regular sized pound cake or angel food cake
2 cups favorite vanilla ice cream
1 pint fresh strawberries, leaves removed, sliced
4 egg whites
1/2 cup granulated sugar

In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.
When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.

To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.

Slice the dessert in wedges like a pie and serve.


Chocolate Mousse:
6 ounces semisweet chocolate
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons water, plus 3 tablespoons
3 egg yolks
3 tablespoons sugar, plus 4 tablespoons
3 egg whites (best whipped at room temperature)
1/4 teaspoon cream of tartar
1/2 cup heavy cream

In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water. Remove from heat when melted.
In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.

In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.

In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.
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Devil's Food Cheesecake

For the cheesecake layer:
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the devil's food cake (3 layers):
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar

For the Chocolate Curls:
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)

For the dark fudge frosting:
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream




Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.



Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).

Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.



Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.

To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.



Chocolate Curls:
At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.
For large chocolate curls:
If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first).
Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.

Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.

For smaller chocolate curls:
Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.
==============================================
Dark Chocolate Mousse

1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate

In a blender or food processor, puree the tofu until it is smooth.
Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)
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HERE ARE A COUPLE OF MY FAVORITE CHOCOLATE RECIPES, I HOPE YOU CAN ENJOY, VERY DELICIOUS!!!