Chocolate Recipes

1 pkg. (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Brownie Bites Bar Dough

1 can (21 oz.) cherry pie filling, warmed

1 cup frozen whipping topping, thawed

1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated

Libellés : Black Forest Brownies, cake, cake recipes, chocolate, chocolate recipes

White-Chocolate Mousse Parfaits

Yield: eight small parfaits (3 cups mousse)

4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed

Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. (how to melt.... ). Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.

Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.

To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.

Tips

• Be careful when you melt the white chocolate -- it burns easily, so use very low heat. more info!
• This mousse can also be served alongside a fresh fruit compote.

Other combinations:
fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.

White-Chocolate Mousse Parfaits

Libellés : cake, cake recipes, chocolate, chocolate recipes, White-Chocolate Mousse Parfaits

Chocolate Dipped Strawberries

Gourmet-gift expert Shari Fitzpatrick (Shari's Berries) shows how to achieve gourmet chocolate-dipped treats at home for much less than retail price.

24-30 perfectly ripened strawberries, green caps intact
6 oz (.375 lb) sweet, semi-sweet, bitter sweet, milk and/or white chocolate. Preferably chocolate chips, chocolate calets or chocolate bars coarsely chopped.

Believe it or not, chocolate chips are really the best way to melt chocolate. They are available at grocery stores in dark-, white- or milk-chocolate varieties and taste wonderful. Melting them is the key, so utilize the easy method provided below.

Microwave Melting Chocolate
In a microwave-safe bowl, melt chips using either the defrost setting or 10-percent power in the microwave. Use two to three minute increments until smooth. (More info on melting chocolate)

Dipping Strawberries

Yes, there is a technique involved to perfect chocolate-covered strawberries. When you dip the strawberry into the melted chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to "spin" the dripping chocolate off.

Invert the hand, pointing the strawberry at the ceiling, to seal it and allow you to sprinkle other candies or toppings around the surface.

Cool covered strawberries on a sheet pan with wax paper. Keep them at a cool room temperature and try to dip them the same day you serve them.

Tuxedo Strawberries

Dip strawberries in both white and dark chocolate to create a tuxedo effect. Dip in white first, let the chocolate dry, then dip twice in dark chocolate, giving them that little shake to keep a straight line. Buttons and a bow tie can easily be added with the tip of a wooden skewer or piped on using a paper cone.

Chocolate Dipped Strawberries

Libellés : cake, cake recipes, chocolate, Chocolate Dipped Strawberries, chocolate recipes

Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein. Source: California Strawberry Commission

Strawberry Chocolate Mousse Cake

Libellés : cake, cake recipes, chocolate, chocolate recipes, Strawberry Chocolate Mousse Cake

Chocolate Cake with Chocolate Buttercream

A wonderful devil's food-like chocolate cake with a rich, creamy chocolate frosting.

Yield: 15 servings

Cake Ingredients:
2 cups sugar
1/2 cup LAND O LAKES® Butter
1/2 cup sour milk*
2 (1-ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water

Frosting Ingredients:
1/2 cup LAND O LAKES® Butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup whipping cream
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons light corn syrup

Heat oven to 350 F.
Combine sugar and 1/2 cup butter in large mixer bowl. Using an electric mixer beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat until well mixed (2 to 3 minutes). Add boiling water; continue beating until smooth (1 to 2 minutes).

Pour batter into greased and floured 13x9-inch baking pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition (2 to 3 minutes). Stir in corn syrup. Frost cooled cake.

*Substitute 1 1/2 teaspoons vinegar plus enough milk to equal 1/2 cup.

Nutrition Facts (1 serving): Calories: 460 Fat: 18 g Cholesterol: 70 mg Sodium: 390 mg Carbohydrates: 72 g Dietary Fiber: 3 g Protein: 5 g

Chocolate Cake with Chocolate Buttercream

Libellés : cake, cake recipes, chocolate, Chocolate Cake with Chocolate Buttercream, chocolate recipes