218 two chocolate Recipes

pecans (chopped and toasted ), flour, baking soda, salt, butter, room temperature, sugar, brown sugar, egg, egg yolk, maple syrup, vanilla extract, milk chocolate chips, white chocolate chips

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

chocolate wafer cookies, crushed, sugar, divided, butter, melted, two 8 oz each and 1 3 oz) cream cheese, softened, divided, eggs, vanilla extract, divided, semisweet chocolate, melted and cooled, sour cream, divided, dark brown sugar, king arthur unbleached all-purpose flour, chopped pecans, almond extract, semisweet chocolate, butter, sugar, water, vanilla extract, chopped pecans , optional

chocolate syrup (such as hershey s), ice, vodka (such as absolut), chocolate liqueur (such as godiva), white creme de cacao, maraschino cherries

two 3.4 oz. package. cook -and-serve pudding mix, butter, melted, milk, sugar, peanut butter, semisweet chocolate chips, shortening, assorted decorating icings , cake decorator candy flowers

unsweetened chocolate, water, cake flour, baking soda, salt, unsalted butter, room temperature, sugar, eggs, room temperature, vanilla extract, whole milk, whipping cream, light corn syrup, unsalted butter, milk chocolate, chopped, chocolate-covered english toffee bars (such as heath bars or skor), cut into 1/4-inch dice, milk chocolate (such as 1 hershey s bar or two 3- to 3.5-oz bars)

cake, cake flour, unsweetened cocoa powder, baking soda, salt, baking powder, sugar, eggs, egg yolks, vegetable oil, sour cream, vanilla extract, semisweet chocolate chips, ganache, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, mousse, chilled heavy whipping cream, light corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, assembly and serving, seedless raspberry jam, parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration), bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, baskets raspberries, cherries, basket small strawberries, basket blueberries, basket blackberries

betty crocker super moist chocolate cake mix, prepared (or whatever type of cake goes well with your theme, something moist and enough for two layers), chocolate buttercream icing (i usually make a simple icing sugar 1 but a good pre-mixed would work fine too), chocolate candy bars, of your choice (could also use m &m s or something), chocolate shavings (optional, can make with a vegetable peeler and a chocolate bar), caramel (optional), ice cream (optional), nuts (optional), candy sprinkles (optional), coconut (optional), flavor extract (optional, vanilla , mint, orange, brandy, whatever)

bittersweet chocolate or 3/4 lb semisweet chocolate, finely chopped, heavy cream or 1 cup whipping cream, orange-flavored liqueur, salted butter, at room temperature (divided ), creme de cacao or 1 1/2 tbsp amaretto liqueur, unsweetened cocoa powder or confectioners powdered sugar, for dusting, unsweetened cocoa powder, for coating, chocolate sprinkles, for coating

unsalted butter, melted, egg yolks, sugar, heavy cream, white chocolate, instant coffee, chopped chocolate cookies, milk chocolate, cognac or whisky, chopped roasted almonds

duncan hines fudge brownie mix (each using 2 eggs and milk instead of water), kahlua (coffee-flavored liqueur), chocolate mousse (use your own recipe , or mix up two (4.2-oz. package. chocolate mousse mix), cream (from 1 1/2 cup. heavy , whipped), semi-sweet chocolate shavings, mix brownies according to instructions on box, using the two-egg recipe and, substituting milk for the water. line two 13x9x2 1/2-inch glass or metal, pans with either parchment paper or wax paper (the paper lining makes it, much easier to remove the brownies from the pan.) grease bottoms with oil or spray with pam. pour batter into pans, and bake - either in a convection, oven at 325f for 20 minutes, or in a standard oven for about 24-26 minutes., convection oven is preferred - it makes a chewier brownie). bake until, a toothpick inserted in the middle of the brownie comes out clean ., important - do not overcook. remove from oven and allow to cool completely., loosen the sides with a knife, then remove the brownies in 1 piece from, pans. turn the brownies upside down and return to the pan. peel, off paper, then brush the brownie with half of the kahlua, starting from the, outer edges and working toward the center. spread 2 cups of the chocolate, mousse evenly over the brownie , then spread 2 cups whipped cream over the, mousse ., use a vegetable peeler to shave chocolate, then sprinkle top evenly with, chocolate shavings. remove second brownie from the other pan , brush with, remaining kahlua , and place on top. repeat layers, first spreading the, remaining chocolate mousse , then the remaining whipped cream. (there are no chocolate shavings on top). refrigerate to store.

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.

two tubes of chocolate chip cookie dough, cream cheese, sugar, eggs, chocolate chip, peanut butter chips, chocolate syrup, peanut butter

unsalted butter, softened, coarsely crushed thin pretzels, sugar, flour, egg, ghirardelli 60% bittersweet chocolate, melted, heavy cream, ghirardelli milk chocolate, chopped, sea salt, coarsely crushed thin pretzel (just need a handful to garnish)

milk, whole or skim, unsalted butter, vanilla extract, semisweet chocolate chips, walnuts, coarsely chopped, unbleached all-purpose flour, semolina flour, nonfat dry milk, sugar, cocoa, instant expresso, salt to taste, baking soda, yeast, peppermint butter, unsalted butter, softened, sugar, peppermint extract

two-bite brownies, white baking chocolate (2 squares), milk, cream cheese, powdered sugar, cool whip topping, strawberry, semi-sweet chocolate chips (optional)

semisweet chocolate, butter, eggs, sugar, vanilla extract, instant coffee , dissolved in, water, flour, baking powder, salt, semi-sweet chocolate chips (use 1/2 lb semisweet and 1/2 lb milk chocolate chips or chocolate, chunks*) or 1 lb semisweet chocolate chunk (use 1/2 lb semisweet and 1/2 lb milk chocolate chips or chocolate, chunks*)