What are some good chocolate desserts?!
Answers: I really want to make a good chocolate dessert for my family for either Thanksgiving or Christmas. Please include the recipe. I would prefer not a pie or creme brulee.
Capri Chocolate Torte
Servings: Serves 10.
Ingredients:
1 1/2 cups walnuts (about 7 ounces)
1/3 cup all purpose flour
8 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1/2 cup (1 stick) unsalted butter, room temperature
14 tablespoons sugar
7 large eggs, separated, room temperature
Powdered sugar
Preparation:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Line bottom with waxed paper round. Finely grind walnuts with flour in processor; set aside. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove chocolate from over water. Cool chocolate slightly.
Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at a time, beating well after each addition. Continue beating until smooth and light, about 3 minutes. Mix in ground walnut mixture.
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks. Gradually add remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of whites into batter to lighten. Fold in remaining whites.
Pour batter into prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Release pan sides and cool cake completely (cake may fall as it cools). (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
Transfer cake to platter. Sift powdered sugar over cake. Cut into wedges and serve.
Deep Dark Chocolate Cheesecake
Servings: Makes 12 servings.
Ingredients:
Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling:
1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces 70% Cocoa Bittersweet Chocolate, chopped
1 tablespoon sugar
Bittersweet chocolate curls
Preparation:
For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
hope these help. enjoy.
Chocolate mousse
follow this link
http://www.epicurious.com/recipes/food/v...
I also like to add a couple of tablespoons of Frangelico, Drambuie, or Kaluaha.
When I was a baker at an upscale restaraunt I used a very similar recipe. If was quite popular and really pretty easy.
HERSHEY'S DOUBLE CHOCOLATE MINT
DESSERT
1 c. all purpose flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. (16 oz. can) Hershey's syrup
Heat oven to 350 degrees. Grease 13"x9"x2" pan. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely. Spread Mint Cream Layer on cake. Chill. Pour Chocolate Topping over dessert. Cover and chill.
MINT CREAM LAYER: In small bowl combine 2 cups confectioners' sugar, 1/2 cup butter, softened, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food coloring. Beat until smooth.
CHOCOLATE TOPPING: In small micro proof bowl, melt 6 tablespoons butter and 1 cup Hershey's Mint Chocolate Chips at high (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.
CHOCOLATE CAKE WITH CANNOLI FILLING
6 tbsp. cake flour
2 tbsp. cocoa
2/3 c. sugar
6 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
Confectioners' sugar
FILLING:
1 lb. Ricotta cheese
3 tbsp. sugar
1 sq. semi-sweet chocolate
1 1/2 tbsp. orange rind, grated
Preheat oven to 375 degrees. Grease a jelly roll pan; line with waxed paper. Grease again. Sift flour and cocoa 3 times. Sift again with 1/3 cup sugar. Set aside. Beat egg whites with cream of tartar. Gradually beat in 1/3 cup sugar until peaks form. Stir in vanilla. Sift 1/3 flour mixture at a time over egg white mixture. Fold gently. Spread batter in pan. Bake 12 minutes. Invert onto towel dusted with confectioners' sugar. Peel off waxed paper. Roll with towel and let cool.
Blend ingredients of Ricotta cheese and sugar with hand mixer until smooth. Coarsely grated chocolate and orange are added to mixture. Unroll cake. Spread filling. Roll cake. Cover and refrigerate several hours. Dust with confectioners' sugar.
MINNIE MOUSE CHOCOLATE CAKE
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp. soda
1/2 c. shortening
2 eggs
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 c. boiling water
Mix well. Bake at 350 degrees for 30 to 35 minutes. Batter will be very thin.
DEATH BY CHOCOLATE
1 (19.8 oz.) family size fudge brownie mix
1/4-1/2 c. kahlua
3 (3.5 oz.) boxes Jello chocolate mouse
8 (1.2-1.4 oz. size) Shor or Heath bars
1 (12 oz.) whipped topping
Bake brownies according to package instructions; cool. Punch holes into brownies with fork and pour kahlua over brownies; set aside. Whip Jello mousse according to directions. Break Shor or Heath bars into small pieces by tapping them with a hammer (right in the wrapper). Break half of the brownies and place them in the bottom of a glass trifle dish. Cover with half of the mouse, layer with half of the candy then add half of the whipped topping. Repeat layers with the remaining ingredients. Will keep several days in refrigerator
TRIPLE CHOCOLATE CRISPY FUSION BARS
2 tablespoons cocoa
1 cup all purpose flour
1 teaspoon baking powder
? teaspoon baking soda
? teaspoon salt
? cup butter
1 ? cups brown sugar
1 egg
1 tablespoon skim milk
1 teaspoon vanilla extract
1 ? cups semi sweet chocolate chips
1 ? cups chocolate flavor crispy rice cereal (like cocoa diamonds or cocoa crispies)
powdered sugar
shortening
CHOCOLATE TREASURE PUFFS
8 regular sized three MUSKETEERS? bars
1 (8 ounce) package refrigerated crescent dinner rolls
3/4 cup melted butter
Preheat oven to 375°F.
Divide bars into eight pieces. Unroll crescent dough into eight triangles. Place one piece of candy at the wide and of each triangle. Roll up jellyroll style. Pinch any open edges together to seal.
Dip each roll in melted butter and place in greased muffin pan cups.
Bake in a 375°F oven for 10 minutes or until golden brown.
Cool on wire rack. Serve while still warm.
I've made this dessert for years and everyone agrees... it IS better than sex. It's also fairly simple to make. It's a 4 layer dessert with a nutty shortbread type crust, with a cream cheese/Cool Whip combo layer, then a creamy chocolate pudding type layer, then it's frosted with Cool Whip and sprinkled with chopped nut. It's very light and fluffy... not too sweet, not too heavy... just heavenly.
I took this to a very casual, outdoor, summer wedding reception and no one ate the wedding cake... they fought over this.
BETTER THAN SEX DESSERT
lst Layer
1 stick Butter
1 C. Flour
1/2 C. Finely Chopped Nuts
(use food processor or blender)
Mix well and press into a 9 x 13 cake pan. Bake at 350 degrees for 15-17 min. Cool well before adding other layers.
2nd Layer
1 (8 oz) pkg Cream Cheese, softened
1 C. Powdered Sugar
1 (8 oz) carton CoolWhip - softened
Using mixer, combine softened cream cheese together with powdered sugar. Gradually add Cool Whip until well mixed. It will be a fluffy consistency. Spread mixture evenly onto the well cooled crust in the pan.
3rd Layer
2 (3 oz) pkgs Instant Chocolate Pudding
3 C. Cold Milk
Mix well; spread on top of 2nd layer.
4th Layer
1 (8 oz) carton Cool Whip, thawed
1/2 C. Nuts, finely chopped
Put entire contents of softened Cool-Whip carton on top of the 3rd layer. Sprinkle remaining nuts over top for decoration.
Can be prepared the night before and stored in refrigerator. Keeps well overnight.
This absolutely the best dessert I've ever had.
Oh no... Don't get me started! Too late, already did :)
Ok. My favorites:
Chocolate cake with Raspberry sauce. Mmmm....
Best Chocolate Cake. Yum!
The obvious but good... CHOCOLATE PUDDING!!!
Recipes! ! !
Chocolate Cake with Raspberry Sauce... http://www.bettycrocker.com/recipes/reci...
Best Chocolate Cake... http://www.bettycrocker.com/recipes/reci...
Chocolate Pudding... DOUBLE chocolate Pudding...http://www.bettycrocker.com/recipes/reci...
OR the obvious mix in powder one where you just add milk... Also a good choice... Add Chocolate Chips or cookie crumbs for a spectacular taste.
Good Luck, and Hope I Helped!!!
check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..