Does anyone know any good recipes with chocolate?
My favorite right now is one called death by chocolate. This is how you make it. You get a bowl, and you put in a layer of chocolate pudding. Then a layer of chocolate cake. (No frosting!) Then another layer of chocolate pudding. Then another layer of chocolate cake. (Again no frosting!) Then you put on a layer of whip topping. Then you sprinkle it with chocolate sprinkles. Mmmmmmm very good. But does anyone have any other good chocolate recipes?
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10 comments a "Does anyone know any good recipes with chocolate?"
Hello. – Thank You for the Recipe. Link Below.
Have a nice day.
This is sooooo easy, but great
Hershey’s Pie:
6 Hershey bars, plain or almonds
16 ounces Cool Whip
Pre made Chocolate pie crust
Melt bars in microwave till smooth
add half the Cool Whip mix well
Pour in pie shell
Top with remaining Cool Whip
Refrigerate 4 hours at least or overnight
Hi,
there are several here:
Chef Depot
I have a simple simple simple one for a chocolate DRINK. the 3years old son of my best friend always comes straight to my fridge, opens it, takes out the chocolate bar and milk and give to me and say: CHOCO!
it goes like this:
in a cup (that can be heated in the microwave) put half cup of milk, 2 or 3 tablets of chocolate (can be dark bitter). heat in the microwave for 1 minute. take out, mix. heat for at least 1 more minute until the chocolate tablets are dissolved.
add cold milk and sugar. and serve
chocolate cake
mixing
Yep, this is my favorite holiday candy, even better than fudge.
Peanut Clusters
1 Tbs. oil
3 Tbs. baking cocoa
1 pkg. white almond bark
1 pkg. chocolate chips
1 16 oz. can cocktail peanuts (I use more, because you’ll end up with more chocolate than peanuts.)
Place oil and baking cocoa in a ctock pot. Stir until you have a paste consistancey. Add white almond bark and chocolate chips and turn crock pot on low and ocassionally stir. When completely melted, add peanuts and stir to coat them.
Drop by tsp. onto a wax paper lined cookie sheet and let set. Will set as they cool.
These are really good and by using the white almond bark with the chocolate chips it makes for a milk chocolate taste.
Chocolate Raspberry (or Apricot, or Cherry) Brownies
This is an easy, very chocolatey recipe, which has no oil or dairy in it, and it can be made using gluten-free flour, too, if you like. .
Ingredients
You will be using these ingredients in the order they are listed.
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitute, such as EggBeaters ®
1 10 oz. jar (284 grams, which equals 1 cup plus 1 Tablespoon) no-sugar-added (all natural type) preserves, such as apricot, cherry, or seedless raspberry.
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon almond extract
1 cup flour
Directions
Preheat oven to 325 degrees Fahrenheit.
Thoroughly coat a 9 x 13 inch pan with nonstick cooking spray and dust with flour. Shake out excess.
With an electric mixer, combine sugar and cocoa powder. Gradually pour in egg substitute and most of the preserves, (to taste–you can mix in remaining preserves later if there is not enough fruit flavor, but if too strong, it can be difficult to rectify easily.), beating on low-speed until sugar is no longer grainy. Add vanilla, salt, and almond extract and beat briefly to mix.
Combine flour and baking soda in a separate bowl, and then add to the cocoa mixture, stirring in with a flexible rubber spatula to combine well, but do not over mix.
Bake 30-35 minutes. Check at the earlier time, as brownies should be firm, although slightly under-baked (but not runny) in the center. If not done, watch carefully.
Allow to cool and cut into 2″ x 2″ squares. As these are moist, fallen-souffle-like brownies, we recommend storing leftovers in the refrigerator, lightly covered.
Enjoy with a tall glass of milk or coffee, hot or iced.
This is the only thing that comes to me right now, but you’ll have to experiment to your taste. Try adding some cocoa powder to your coffee…. you’ll have to adjust the amount with your taste. You could either put it in your coffee cup, or just put it in your coffee pot. Either way. If you’re a chocolate lover, then try this…..I think you’ll like it. Best of luck to you……..
go to allrecipes.com!
How about Death by Chocolate COOKIES?
Here you go:
Ingredients:
1 pkg Semisweet chocolate
3/4 cup firmly packed brown sugar
1/4 cup butter
2 whole eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
1 pkg chocolate chips
2 cups chopped pecans
Heat oven to 350°. Microwave 8 squares (whole box) of Baker’s semi-sweet choc. Stir until choc. is smooth. Add the butter into the choc, and mix well. Stir in sugar, beaten eggs and vanilla. Then add flour and baking powder. Stir in nuts and chips.
Drop onto cookie sheet (give them some room – they do spread a little) and bake 12-13 minutes or until cookies are puffed and feel set to the touch. Cool on wire rack. Can freeze.
Original recipe says to use 1/4 cup to measure out the cookies. This makes them abnormally large. I recommend large tablespoon size.
NOTE: These are actually best right out of the oven – cooled only enough to keep you from burning your mouth on the hot chocolate!
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