I want chocolate with no eggs?!


Question:

I want chocolate with no eggs?

i want to make something chocolate that doesnt require eggs. i just ran out of eggs thats why.


Answers:
I learned this Fudge recipe in high school. It is really fast and easy to make

1 box of powdered sugar
1 cube of butter or margarine
1/3 cup of Hershey's cocoa (non-sweetened)
1/4 cup of milk
1 tsp of vanilla

Heat in microwave 4 minutes until it boils for a while (each microwave is different, mix with a whip and put into a 8 inch buttered square pan. Put into either refrig or freezer (freezer is faster). you can add nuts if you want.

Source(s):
High School

hot chocolate

I know you may not have a camp fire going right now but when you have the chance try this, my great great great grandma made these and passed this recipe down....

Campfire Pie

For the crust:
9 ounces finely ground dark chocolate cookies
2 1/2 ounces butter, melted

For the filling:
8 ounces dark chocolate cookie chunks
3 1/2 ounces almond ding, chopped, recipe follows
4 ounces semisweet chocolate chips
6 ounces bitter chocolate sauce, recipe follows

For the marshmallow:
4 sheets gelatin, soaked in water
3 ounces water
5 ounces egg whites
1/8 teaspoon cream of tartar
Pinch salt
8 ounces sugar
1 1/2 ounces corn syrup
1 1/2 teaspoons vanilla extract

For the crust:
Mix cookie crumbs with melted butter and press into the bottom and sides of the pie plate. Place piecrust in the freezer for 5 minutes to set.

For the filling:
Place the cookie chunks, chopped almond ding and semisweet chocolate chips in small bowls on your workstation. Spread 2 ounces of the bitter chocolate sauce on the bottom and the sides of the pie crust. Set aside.

For the marshmallow:
Hydrate the gelatin sheets in a small saucepan. Gently warm the gelatin on the stove until dissolved and set aside. Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment. In a medium saucepan, bring the sugar, corn syrup and water to a boil. Using a candy thermometer, bring the syrup to 230 degrees F. Start whipping the egg whites on high speed and continue to boil the syrup to 240 degrees F.

Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated. While continuing to whip, add the gelatin and vanilla. Whip for 1 minute longer.

For assembly:
Immediately spread 1/3 of the marshmallow on the crust. Sprinkle with half the cookie chunks, almond ding and chocolate ships. Drizzle 2 ounces of the bitter chocolate sauce over the pie. Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce. Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula. Refrigerate pie for 4 hours or overnight.

*Cook's Note: It is very important to start layering the filling with the marshmallow as soon as it is ready. If over whipped or held too long, the gelatin will begin to set and the texture of the marshmallow will become grainy.

To serve:
Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate. Bake at 400 degrees F for 5 minutes until golden brown. Serve immediately.

Bitter chocolate Sauce:
4 ounces unsweetened chocolate
2 ounces semisweet chocolate
2 1/2 ounces corn syrup
7 ounces butter
5 ounces heavy cream

Combine the chocolates, corn syrup and butter over a double boiler and gently melt. Stir in cream.

Almond Ding:
3 ounces whole blanched almonds
2 ounces sugar
5 ounces butter
Pinch salt

Mix ingredients in a saute pan and cook over medium heat, stirring frequently, until almonds are toasted and caramel is a light brown.

Thats an easy one!

Take your chocolate and melt it in a double boiler or a stainless steel bowl over a pot of boiling water if you dont have one.
Once it is all melted and smooth when stirred, stir in any or all of the following ingredients:
mini marshmallows(add last)
chopped nuts-anykind-I prefer cashews or hazelnuts
dried fruit-anykind- I like raisins
rice kispy cereal
puffed rice cereal
white chocolate chips if you used milk/dark chocolate and vice versa
Now stir all the ingredients together in the bowl and drop onto wax paper by the spoonful. Refridgerate for an hour and serve.




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