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Chocolate Caramel Torte

16 Jan

1-1/2 cups semi-sweet chocolate chips

2 (3 oz) packages ladyfingers

1 (13 oz) jar Nutella

20 Kraft caramels

2-1/2 cups whipping cream, divided

1-1/2 cups chopped pecans

1/3 cup confectioner’s sugar

1 ( 8 oz) package cream cheese, softened

3 ( 1 oz) semi-sweet baking squares

2 TBSP confectioner’s sugar


In a microwave safe bowl, melt chocolate chips on high 90 seconds or until melted; stirring at 30 second intervals. Cool 5 minutes and set aside. Split ladyfingers, and stand halves around the edge of a 9 inch springform pan, placing rounded sides against pan. Line the bottom of pan with remaining ladyfinger halves. Spread Nutella evenly on ladyfingers on bottom of pan.

Cook caramels and 1/3 cup cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon evenly over nutella spread.

Beat 1/3 cup confectioner’s sugar and cream cheese in a medium bowl at medium speed until fluffy. Beat in melted chocolate until blended.

Beat remaining 2 cups cream in a medium bowl at medium speed until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking chocolate squares with a vegetable peeler evenly on top. Sprinkle with 2 TBSP confectioner’s sugar. Chill 1 hour



Rich Hot Chocolate

15 Jan

2 tsp cornstarch

3 cups milk, divided

1 cup half-and half

2 (3.5 oz) dark chocolate bars, chopped

1/3 cup honey

1 tsp vanilla

Pinch of salt


Whisk together cornstarch and 1/2 cup milk until smooth. Cook remaining milk and half and half in a large saucepan over medium heat until bubbles appear around the edge of pan; about 4 minutes, do not boil. Whisk in chocolate, honey, vanilla, and salt until blended and smooth. Whisk in cornstarch mixture. Bring to a light boil, whisking frequently; about 4 minutes. Remove from heat. Let cool slightly. Serve with whipped cream or mini marshmallows.


Serves 4


White Chocolate Peanut Butter Squares

14 Jan

3/4 cup plus 1 TBSP butter

3 cups sugar

2/3 cup evaporated milk

1 (10 oz) package peanut butter chips

1 (7 oz) jar marshmallow creme

1 cup chopped pecans

1 TBSP vanilla

1-1/2 pounds white candy coating

1/2 cup semi-sweet chocolate chips

1 tsp shortening

Line a 13x9x2 inch pan with foil. Grease the foil with 1 TBSP butter; set aside. In a heavy saucepan, combine sugar, evaporated milk, and 3/4 cup butter. Bring to a boil over medium heat; cook and stir 5 minutes. Remove from heat; stir in peanut butter chips until melted. Add marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Place on waxed paper-lined baking sheets; refrigerate until firm. In microwave, melt candy coating; stir until smooth. Dip squares into the coating; place on baking sheets until set. In microwave melt chocolate chips and shortening; stir until smooth. Drizzle over squares. Store in air tight container.

Moist Chocolate Cake

12 Jan

Use white or chocolate frosting on this moist luscious cake. I often use 7 minute frosting or fudge frosting.


1-1/2 cups semi-sweet chocolate chips

1/2 cup butter, softened

1 (16 oz) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 (8 oz) carton sour cream

1 cup hot water ( tap water)

2 tsp vanilla


Preheat oven to 350

Melt chocolate in a microwave safe bowl on high for 1-1/2 minutes or until melted; stirring every 30 seconds.Beat butter and brown sugar at medium speed until well blended ( about 5 minutes). Add eggs, 1 at a time, beating just  until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Gradually add the hot water, in a slow steady stream just until blended. Stir in vanilla. Pour into 3 greased and floured 9 inch round cake pans. bake for 40 to 45 minutes or until center springs back when touched. Cool in pans on wire rack 10 minutes. Place on wire racks and cool completely.

Rich Chocolate Cake

11 Jan

2-2/3 cups (16 oz) semisweet chocolate chips

1 cup butter, softened

1 cup sugar

8 eggs

2 TBSP vanilla



1 cup (6 oz) semi-sweet chocolate chips

3 TBSP half-and-half

1 cup sugar

2 TBSP butter, softened

2 TBSP light corn syrup


Grease a 10 inch springform pan and wrap the bottom of pan with heavy-duty foil; set aside.

In a large saucepan, combine chocolate chips, butter, cream, and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl and set aside to cool.

In another large bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture adding one-third at a time, until well blended. Stir in vanilla.

Pour into prepared pan; place on a baking sheet. Bake at 350 for 45 to 50 minutes or until a toothpick comes out with moist crumbs.(the top will crack) Cool on a wire rack. Cover and chill for 1 hour. Run a knife along edge to loosen; remove sides.

In a large saucepan, combine chocolate chips, butter, cream, and corn syrup; cook over low heat until chocolate is melted; stirring often. Remove from heat; stir until smooth.

Spread enough glaze over top and sides to cover. Chill 10 minutes. Repeat. Chill overnight. refrigerate leftovers.

Nutty Chocolate Fudge

2 Jan

This trimmed down version is so good, you won’t miss the sugar and fat of the older recipe versions.

1 jar (7 oz) marshmallow creme

2/3 cup fat-free evaporated milk

1/2 cup butter, cubed

2 tsp vanilla

3 cups (18 oz) semisweet chocolate chips

2 cups chopped pecans or walnuts

line a 9 inch square pan with foil and coat foil with vegetable cooking spray; set aside.

In a large saucepan, combine marshmallow creme,  evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. remove from heat; add vanilla. Stir in chocolate until melted. Add pecans. pour into prepared pan. Refrigerate 2 hours or until firm

Remove fudge from pan; carefully remove foil. Cut into 1 inch squares. Store in refrigerator tightly covered.

Yield: 2-2/3 pounds

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