Chocolate Mousse Pie Recipe

Ingredients

1 (7 ounce) bar milk chocolate candy with almonds
1 1/2 cups miniature marshmallows
1/2 cup milk
2 cups heavy whipping cream, whipped
1 (9 inch) graham cracker crust, or chocolate crumb crust or pastry shell, baked

Directions

In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours. Refrigerate leftovers.

How To Make Banana Cream Pie with Chocolate Lining

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
2 (1 ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream
3 cups low-fat milk
3/4 cup white sugar
2 eggs
1/2 cup all-purpose flour
2 tablespoons Irish whiskey
4 bananas
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons Irish whiskey

Directions

Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.

Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.

Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.

Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.

In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.

Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.

Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2

Chocolate Cheesecake Milkshake

Ingredients

1/2 (8 ounce) package cream cheese
2 cups milk
6 scoops chocolate ice cream

Directions

Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.

Chocolate Macadamia Nut and White Chocolate Chip Cookies

Ingredients

2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
3/4 cup chopped macadamia nuts

Directions

Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.

Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.

Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.

Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.

Chocolate Spiders

Ingredients

1 pound chocolate confectioners’ coating
1 (8.5 ounce) package chow mein noodles

Directions

Chop the chocolate confectioners’ coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

Recipe For One Bowl Chocolate Cake I

Ingredients

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.

Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

How To Make Chocolate Chip Dream Bars

Ingredients

1/3 cup butter, softened
1/2 cup packed brown sugar
1 cup all-purpose flour

2 eggs, beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

1 1/2 tablespoons unsweetened cocoa powder
4 teaspoons butter
2 tablespoons boiling water
1 cup confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9×13 inch baking pan.

Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.

Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.

To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners’ sugar. Drizzle over cooled bars before cutting into squares.

Recipe For Chocolate Berry Cheesecake

Ingredients

1 cup crushed chocolate wafers
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 cups semisweet chocolate chips, melted and cooled
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
4 eggs, lightly beaten
RASPBERRY SAUCE:
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cranberry juice
1 (12 ounce) package frozen unsweetened raspberries, thawed

Directions

Combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese on low speed until smooth. Combine sugar and cornstarch; beat into cream cheese. Stir in the chocolate, cream and vanilla. Add eggs; beat on low just until combined.

Pour into prepared pan. Place on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan. Add 1 in. of hot water to larger pan.

Bake at 325 degrees F for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.

In a saucepan, combine sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from heat; stir in raspberries. Cool completely. Remove sides of pan. Serve cheesecake with raspberry sauce. Refrigerate leftovers.

Chocolate Chip Banana Muffins

Ingredients

1 1/2 cups mashed bananas
2/3 cup sunflower seed oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

Directions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.

In a medium bowl blend the banana, oil, egg and vanilla together.

In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.

Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

Recipe For Chocolate Caramel Latte Syrup

Ingredients

1 cup heavy cream
1 cup light corn syrup
1/2 cup white sugar
1/2 cup packed brown sugar
1/8 teaspoon salt
8 ounces milk chocolate, chopped
1/4 cup butter

Directions

In a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth.

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