I am a chocoholic?

Question

Does anyone have any good recipes that contain chocolate and lots of it?

I do go for "the hard stuff", But, I'm looking for something different. I bake brownies and add lots of chocolate chips to the batter and top it off with Ganache . I also have a glass of chocolate milk topped with chocolate Cool Whip. That's pretty darn good!

Answer 1

Hope you love ice cream, because here's my world famous (in my world anyway) ice cream pie. You can use any flavor ice cream, but since I'm a chocoholic, too, I always use Chocolate Peanut Butter Cup ice cream!

Ice Cream Pie

1 large package Oreo Cookies
1 stick butter or margarine
1 package Reeses' Peanut Butter Cups, chopped
1 8 oz. tub of whipped topping
A half gallon of Chocolate Peanut Butter Cup ice cream
Hersheys Syrup
A 9x13 pan (I like the kind with a lid)

Crush all of the Oreos and pour into a large mixing bowl. Melt the butter, pour over crushed cookies and mix well. Pour Oreo mixture into the 9x13 pan and press out to form a cookie crust. Next completely open the half gallon of ice cream and use a large knife to cut into slices. Lay the slices on top of the crust as evenly as you can until all the ice cream is used. Use the back of a large metal spoon to smooth it all out over crust. (It helps to dip the spoon into hot water as you go). Next, spoon the whipped topping over ice cream and smooth out. Then drizzle Hersheys Syrup over that. It's up to you how much to use. Sprinkle the chopped peanut butter cups all over the top. Cover with lid and immediately place in freezer until solid, or over night (if you can wait that long).

The sky is the limit on this recipe! Use any flavor of ice cream you want, along with any kind of toppings. One year for the 4th of July I used red white and blue M&Ms on top.
If you try it, let me know what you think! =)

Answer 2

Chocolate Hazelnut Pots

Ingredients:
2 Eggs
2 Egg Yolks
1 TBS Superfine Sugar
1 tsp. Cornstarch
2 ½ cups Milk
3 ounces Dark Chocolate
4 TBS Chocolate &
Hazelnut spread (Nutella)
To Decorate:
Grated Chocolate or large chocolate curls
Whipped Cream

1. - Beat together eggs, egg yolks, superfine sugar, and cornstarch until thoroughly combined. Heat milk until almost boiling.

2. - Gradually pour the milk into the eggs, beating as you do so. Melt the chocolate and hazelnut spread in a double boiler, then beat the melted chocolate mixture into the eggs.

3. - Pour into 6 small ovenproof dishes and cover the dishes with foil. Place them in a roasting pan. Fill the pan with boiling water to come halfway up the sides of the dishes.

4. - Bake in a preheated oven at 325* F for 35-40 minutes, until the custard is just set. Remove from the pan and cool, then chill until required. Serve decorate with grated chocolate or chocolate curls, with or without a dollop of whipped cream.

Cook’s Tips:

The foil lid prevents a skin from forming on the
surface of the custards.

This dish is traditionally made in little pots
called pots de crème, which are individual
ovenproof dishes with a lid. Custard pots are
fine. The dessert can also be made in one large
dish; cook for 1 hour or until set.

(Editor’s Note: This is a quick and tasty desert. If in a hurry, 20-30 minutes in the freezer chills them enough to serve. LMH)

Answer 3

Chocolate Lovers' Favorite Cake

Submitted by: Susan Feiler

Rated: 5 out of 5 by 758 members

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
Yields: 12 servings

"This easy recipe is a chocoholic's dream come true!"

INGREDIENTS:
1 (18.25 ounce) package
devil's food cake mix
1 (3.9 ounce) package instant
chocolate pudding mix
2 cups sour cream 1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate
chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Answer 4

Chocolate Turle Cheesecake :)


Prep time; 30 Min
Cook time; 1 Hr
Ready in; 5 Hrs 30 Min

Ingredients;
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Directions;
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight. Enjoy!

Answer 5

Chocolate Truffles
10 ounces bittersweet chocolate,
chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder,
finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
OR
CHOCOLATE COVERED CHERRIES CANDY
2 1/2 (1 lb.) boxes powdered sugar
1 can Eagle Brand milk
1 stick butter
1 tsp. vanillaMaraschino cherries (drained), or nuts or coconut
1 lg. pkg. chocolate chips
2 tbsp. butter
Mix together the first 4 ingredients and work up real good. Make small balls and insert maraschino cherries, nuts or coconut. Spread on waxed paper then mix the next 2 ingredients in double boiler to melt. Dip balls in chocolate mixture. Place on waxed paper and cool. Makes about 4 dozen.

Answer 6

You could just eat a chocolate bar. Or get a brownie mix, and add oil, water and eggs. I would prefer a chocolate milkshake, though, using dreyer's loaded triple chocolate ice cream, milk, and even more hershey's chocolate syrup.

Answer 7

mix one box of pudding mix (make the pudding first) and1cup of peanut butter and put in a pie crust and chill/or freeze for awhile.

Answer 8

Why not go straight for the 'hard stuff`.
SEMI-SWEET CHOCOLATE CHIPS!!!