Any good recipes to cook something chocolaty??!

Best Answer - Chosen by Voters

Amazing Chocolate Sauce


This stuff could be a controlled substance...

Cooking Time: 10 minutes
Serving Size: 10
Calories: 213
Grams of Carbs: 14.9
Grams of Fat: 18.2
Grams of Protein: 1.5

Ingredients 1/2 cup butter (1 stick)
3 ounces unsweetened baking chocolate
1 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla




Instructions 1 In microwave or very gently on stovetop using low heat, melt butter and chocolate together.
2 Remove from heat if using stove top just before it is completely melted and stir until it is smooth.
3 Stir well and add 1/2 cup powdered sugar.
4 Continue to stir and add the rest of the sugar until it's well blended- you may not need the entire cup of sugar.
5 It will look awful!
6 Now, slowly, slowly, stir in the cream.
7 Keep stirring and it magically turns into a velvety concoction.
8 Add the vanilla and stir.
9 Serve.
NOTE: refrigerate the left overs if there are any, but when you re-heat it, put it in the microwave for about 2 or 3 seconds at a time and stir, stir, stir- be careful or it will separate- if this happens, you can add a little more sugar and cream to bring it back to the right consistency.


http://myfridgefood.com/viewrecipe.php?recipe=1245

Dad's Favorite Fudge Recipe

INGREDIENTS:
3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 lb semi-sweet chocolate, chips or block chocolate chopped up
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts

METHOD:

1) Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).

2) In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.

3)Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.

4) Pour into prepared pan.

5) Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

Makes about 3 pounds of fudge.

http://simplyrecipes.com/recipes/dads_fa…

Mint Thins
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Tips
Chocolate-Peanut Butter "Cookies"
Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate.

Love to cook

Easy Black Forest Cake
Ingredients
1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 1/2 cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup confectioners' sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
3.Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
4.To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
5.Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

allrecipes.com

Chocolate Candy Bar Dessert. YUMMO!
You will need:
2 cups finely crushed Chocolate Wafers
1/2 cup sugar, divided 1/2 cup
(1 stick) butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
1 tub (12 oz.) COOL WHIP, thawed, divided
1 cup chopped Snickers candy bar, divided
3 cups cold milk
2 pkg. Chocolate Instant Pudding

K so you mix wafer crumbs, 1/4 cup of the sugar and the butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 10 min.

BEAT cream cheese and remaining 1/4 cup sugar in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread evenly over crust; sprinkle with 3/4 cup of the chopped candy bars. Set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Pour over candy bar layer. Let stand 5 min. or until thickened.

SPREAD remaining whipped topping over pudding layer. Refrigerate 2 hours or until set. Top with remaining 1/4 cup chopped candy bars. Store in refrigerator.

You will LOVE IT

Death by chocolate

What a way to go!

Ingredients
24 oz. dark [dark as you like] chocolate
2 sticks unsalted butter
2/3 cups heavy cream
6 whole extra large eggs

Method
Preheat oven to 425°

Melt the butter and 16 oz. of the chocolate in a double boiler. Warm 6 eggs in hot water in a separate pan. Coat a 9" spring form pan with butter. Wrap the pan in foil to make it watertight. Beat the eggs whole until they are fluffy. Slowly fold the melted butter and chocolate in to the eggs. Place the mixture in the spring form pan. Place the pan in a larger pan and pour in warm water until it is half – way up the pan.

Bake for 5 minutes. Cover with foil and continue baking for another 10 minutes. Pour on the topping [recipe follows]. Refrigerate. Serve.

Topping

Method
Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Immediately add 6 oz. of finely chopped dark chocolate. Cover and let stand for five minutes. Stir until smooth. Test the topping by stirring. It is ready when a drop "mounds" before disappearing into the mixture.

If it is too thick–thin with warm liqueur [Cointreau or Framboise or Frangelico].

If it is too thin, add more chocolate, re–heat and test it again.

the following i've tested myself and turned out great....

http://www.taste.com.au/recipes/collecti…
my faves being the rocky road fudge and the choc mouse cake yumm!!! :))

http://www.tarladalal.com/Chocolaty-Ice-…
ice cream sundae...

http://www.channel4.com/4food/recipes/po…
venison rump steak in choc wine sauce...mmm.... ;))

http://www.foodista.com/recipe/SZ2MSFMN/…
the choc cake in a cup is quite versatile allowing 2 tb of egg instead of a whole one; also a mix of spices, according to taste (my fave is about 1 tb cocoa + 1/2 tsp cinnamon + 1/2 tsp nutmeg + a pinch of cloves -- tastes sort of like gingerbread in the end!!); may add a little bit more milk, depending on what consistence you prefer; i also add a pinch of baking powder, so put it in a larger bowl (it will rise before it settles)

http://marionssmartdelights.blogspot.com…
really tasty cookies and muffins!!...:))

http://www.bhg.com/recipe/cookies/chocol…
choc caramel thumbprints

Enjoy!!

~~

Hey I see your a big fan of food and you really love to cook food.A friend of mine has that same desired passion.She just purchased a really great recipe guide online,and she's now been able to cook fabulous dishes with her guests always complimenting the great food she cooks.I tell her all the time how good her cooking is.This may assist you.

http://bit.ly/gBobMz

how about chocolate pie pudding apples bread and the best of all..........chocolate ice cream and you cannot cook chocolate OK or rather put chocolate on bread with milk but don`t have juice with the bread it would taste bad.