1518 quick chocolate chocolate Recipes

chocolate cookie crumb crust, oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups, unsalted butter , melted and cooled, chocolate cream filling, half-and-half, table salt, granulated sugar, cornstarch, egg yolks at room temperature , chalazae (protein strands attached to yolk) removed (see related quick tip), unsalted butter (cold), cut into 6 pieces, semisweet chocolate or bittersweet chocolate, finely chopped, unsweetened chocolate , finely chopped, vanilla extract, cream topping, heavy cream (cold ), granulated sugar, vanilla extract

chocolate cake mix, water, oil, eggs, cool whip (thawed ), vanilla pudding (dry ), creamy peanut butter, chocolate syrup (optional)

plain croissants , sliced in half lengthwise, powdered sugar (optional), bittersweet chocolate or 4 oz semisweet chocolate, chopped (or could use morsels), heavy cream

white sugar, brown sugar, flour, unsweetened cocoa powder, baking soda, salt, cinnamon, butter, melted, buttermilk, vegetable oil or 1/2 cup canola oil, water, eggs, slightly beaten, vanilla, chocolate chip, chopped nuts (optional)

sugar , sifted, water, light corn syrup, unsweetened chocolate, chopped, almond extract

butter or 1 cup margarine, sugar, brown sugar, eggs, vanilla, flour, baking soda, baking powder, salt, quick oats, chocolate chips, coconut

food cake mix, water, vegetable oil, eggs, semisweet chocolate chips, divided

unbleached all-purpose flour (1 1/3 cups), baking soda, unsalted butter, melted (1 1/4 sticks), quick rolled oats (1/2 cup), granulated sugar, dark brown sugar (1/4 cup), light corn syrup (2 tbsp plus 1 tsp), whole milk, salt, bittersweet chocolate or 7 oz semisweet chocolate, chopped into chunks or 1 generous cup chocolate chips or 1 chocolate chunks

salted (important!) butter, softened, shortening, brown sugar, demerara sugar, salt, vanilla, brown rice flour (or cornstarch), quick rolled oats (not instant , the 5-to-10 minute kind), flour, whole wheat flour, bittersweet chocolate or chocolate chips, chopped

chocolate chips, eggs, hot very strong coffee, rum or 1 -2 tbsp orange-flavored liqueur, scalded milk

food cake mix , such as duncan hines moist deluxe, vegetable oil, eggs, semisweet chocolate chips, white faux buttercream, recipe follows, colored or swirled with your favorite color, licorice whips, crushed peppermint candies, crushed lemon drops, multicolored jimmies or nonpareils, white and dark chocolate chips, chocolate candies, colored decorating sugars, cereals such as corn pops , fruit rings or graham cracker cereal squares, unsalted butter, at room temperature, sugar, whole milk, at room temperature, vanilla extract

oil, semi-sweet chocolate baking squares, water, sugar, egg, flour, salt, baking soda, chocolate chips, nuts (optional)

milk chocolate chips, sweetened condensed milk, vanilla extract, white chocolate chips, orange extract

semi-sweet baking chocolate, broken into pieces, butter (1/2 stick) or 1/4 cup margarine, softened (1/2 stick), sugar, egg, vanilla extract, all-purpose flour, baking powder, nuts, chopped (optional)

honey (you could do half , half brown sugar if the heavy sweetness of seems like too much), butter, egg, vanilla, milk, whole wheat flour, baking soda, baking powder, kosher salt, cinnamon, ground ginger, freshly grated nutmeg (i actually don tsp measure nutmeg, just have a go at it with my microplane until i think it smells nut), oats , generous cup (thick rolled are best for chewy cookies, quick cooking leave you with wimpy cookies), orange , zest of (totally optional, but it gives the cookies a nice fragrance and flavor in addition to the chocolate) (optional), chocolate chips (i ve used dark chocolate, white chocolate, even skor bits or heath chips, all are sublime)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.