CHOCOLATE RECIPES

Ingredients:
1 can of condensed milk
2 tablespoons of cocoa
2 tablespoons of butter

Preparation:
In a pan ,put the butter until it melts in low temperature ,add the condensed milk and the cocoa .Mix for about 10 minutes or until the mixture starts to make bubbles and you can see the buttom of the pan .Turn off the oven ,put the mixture in a small bowl and put it in the refrigerator for a day.
If you want to make small balls,you put some butter on your hands,get a tablespoon of the brigadeiro ,roll it in to a ball and put some chocolate confections on top of it .
Enjoy it !!
This recipe makes 6 to 10 small balls .

These are some of the easiest little cakes to make, which has made them a favorite among kids who want to help in the kitchen. While I also love these Rich Vegan Chocolate Cupcakes, the combination of maple syrup, coconut milk, and cocoa in these is absolutely divine, and I almost always have all of the ingredients in my pantry.


Just about any frosting is delicious on these cakes, but this Peanut Butter Frosting in particular is a favorite among kids and even a few adults in my family.

Makes about 14 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 cups all-purpose flour
1/2 cup cocoa powder
2 t. baking powder
1/4 t. sea salt
1 cup maple syrup
3/4 cup coconut milk
1/2 cup canola oil or olive oil
3 ounces dark dairy-free chocolate, melted
2 T. dairy-free soy yogurt
1 t. vanilla


Preparation:
1. Preheat the oven to 350 F. Line about 14 cups in a muffin or cupcake pan with liners.

2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

3. In a small mixing bowl, whisk together the maple syrup, coconut milk, canola oil, melted chocolate yogurt and vanilla. Add the maple syrup mixture to the dry ingredients and stir until just combined. Portion the batter into the cupcake cups, filling each about 2/3 - 3/4 of the way full. Bake for about 20 minutes, or until a toothpick inserted into the centers of the cupcakes emerges clean. Allow cupcakes to cool completely on a wire cooling rack before icing with desired dairy-free frosting.

Ingredients:
16 oz dark chocolate
1 cup heavy cream
1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:
Break up the chocolate into small pieces.
Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.
Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.
Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.
Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.


Note: At this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)
Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Ingredients:
1 stick unsalted butter
6 oz. good quality bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tbsp. all-purpose flour

Preparation:
Preheat the oven to 450.  Butter and lightly flour four 6-oz. ramekins.  Tap out the excess flour and set the ramekins on a baking sheet.

In a double boiler over simmering water, melt the butter with the chocolate.  In a medium bowl, beat the eggs and egg yolks, sugar and salt at high speed until thickened and pale.

Whisk the chocolate until smooth.  Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.  Let the cakes cool for about one minute and then cover each with a dessert plate.  Carefully turn each one over, let stand for 10 seconds, then unmold.  Serve immediately.

What you'll need:

1 15-oz. package Gluten-Free Pantry Muffin and Scone Mix- or 15oz/425g of your favorite self-rising g-free baking mix
8 tablespoons Spectrum Organic Shortening
1/2 cup vanilla hemp milk or coconut milk- and more as needed
1 teaspoon lemon juice
1 Ener-G Egg Replacer egg equivalent, whisked with 2 TB warm water
2 teaspoons bourbon vanilla extract
3/4 cup fresh strawberry pieces, rinsed and patted dry
2 rounded tablespoons Enjoy Life mini chocolate chips

Preparation:


Preheat the oven to 375 degrees F.

Empty the mix into a mixing bowl and drop the tablespoons of shortening into the mix. Use a fork or a pastry cutter to cut in the shortening; the mixture is supposed to look like coarse crumbs. Mine didn't, exactly. But.


Add the vinegar or lemon juice to the hemp milk and stir. Pour into the mixing bowl.

Add the mixed egg replacer.

Stir to combine. The dough is akin to biscuit batter. At this point, if you need a little more liquid (I did) add 1 tablespoon of hemp milk at a time until the dough is moist and holds together. It should appear a bit sticky.

Add in the strawberries and chocolate chips. Mix to distribute.

On a rice floured board, form the dough into a round cake pan size loaf- like a soda bread. Using a large sharp knife, score the dough into eight wedges. Then cut the dough, and using a thin spatula, remove each piece to a parchment lined cookie sheet or Exopat. Reshape the wedges if you need to- I used a butter knife to do this.

At this point I added some extra strawberry pieces and a few more chocolate chips to the top of each wedge.

Bake in the center of a preheated oven. Check at 15 minutes for doneness- but mine took quite a bit longer than that. Closer to 30 minutes. Remember, I'm at high altitude. The scones should like slightly golden brown, and you should be able to life one up and sneek a peek at the bottom without it falling apart. It should be firm and golden brown.

This is a new take on an old favorite camping recipe.

Ingredients You Need:
1 cup cream
8 ounces semi-sweet chocolate, chopped
1 cup marshmallow cream

How To Prepare:
Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.

Serve with graham crackers and marshmallows.

Serves 6 or more

So do you think these chocolate fondue recipes will make your guest glad they came to your get together? Sure they will and it took you no time at all to make the great desserts. You don't only have to have chocolate fondues as a party treat, you can have it any time you want.

There are some great chocolate fondue recipes out there. The world loves chocolate. You would be hard pressed to find somebody that doesn't like chocolate in some form or another. Chocolate has even been called the food of the Gods.


Fondue makes a great dip for dipping fruit, shortbread cookies, pound cake and even salty snacks like pretzels. You put chocolate and fondue together and you can't go wrong. Have some kind of chocolate fondue at your next party or get together with some great dippers and just watch how fast it disappears. Jsut make sure you get in there before it's all gone.


However if you're like most people you don't really want to spend a lot time on making and preparing the recipes. Well here are a couple of really great recipes that are fast, easy and delicious. Serve any of these at your next get together or party and your guests will think you are an angel and they won't be able to wait for your next get together.

Two Minute Recipe
Only two minutes and you've got a tasty dessert.

Ingredients You Need:
12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake

How To Prepare:
Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake. Serves 6.

I like Pie! Don't you? Why yes, everybody likes pie! With so many fabulous flavors from fresh and fruity to decadent chocolate and creamy with whipped cream or a la mode. Pie is taking the place of the trendy cupcake and it's no wonder since pie is appealing to young and old, male and female alike. Men love a delicious homemade pie and don't usually like those foo foo princess cupcakes. Since chocolate is what many dessert lovers crave, I decided to share with you my favorite homemade chocolate pie recipe which is rich, creamy and oh so satisfying!


I recommend this homemade chocolate pie for any occasion. It's great for birthdays, family gatherings, pot-luck dinners, ladies luncheons, as a thank you gift to a pastor or teacher, and it's a great way to show you care to someone that's ill or needs uplifting.

Chocolate Pie
Ingredients:
Baked Pie Crust (below)
1/4 cup (stick) margarine or butter
3 ounces unsweetened baking chocolate
1 cup sugar
3 tablespoons cornstarch
3 large eggs
1 teaspoon vanilla
1 cup whipping cream Whipped Cream

Directions:

1. Prepare Baked Pie Crust
2. Melt butter and chocolate in 2-quart sauce-pan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch; stir into chocolate mixture.
3. Beat eggs in a separate bowl with an electric mixer on medium speed until thick and bright yellow, stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, mixture will become thick and glossy. Remove from heat and stir in vanilla. Cool for 10 minutes and stir occasionally.
4. Beat whipping cream in chilled bowl with electric mixer on high speed, until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate a minimum of 4 hours to set. Garnish with whipped cream.

Pie Crust
Ingredients:
1/3 cup plus
1 tablespoon shortening
1 cup all-purpose or unbleached flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Directions:
1. Cut shortening into flour and salt, using pastry blender or fork, until the mixture becomes crumbly. Sprinkle with cold water, one tablespoon at a time, blending with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons more water can be added if needed).
2. Shape pastry dough into a ball. Shape into flattened round with lightly floured rolling pin. Make certain not to overwork the pastry as that can cause the pastry to become tough.
3. Roll pastry into circle that is 2 inches larger than upside-down pie plate, 9 x 1 1/4, or 3 inches larger than 10- or 11-inch tart pan, with floured cloth covered rolling pin. Fold pastry into fourths; place in pie pan. Unfold and gently press into pan.

Please note: I recommend using heat resistant glass pie plates or dull-finished aluminum pie pans. Due to the pastry being made with shortening there is no need to grease the pan.
Also, if you have a food processor you can save time by placing the shortening, flour and salt in the processor and pulsing with quick short pulses until the mixture becomes crumbly. Then pour water all at once through the feed tube and pulse until pastry dough begins to leave the side of the bowl.

Easy, simple and lower in fat than most chocolate desserts, this sorbet recipe is great for the summer days when you're craving something sweet and cool, but not overly rich.


While this recipe can be made without the xanthan gum, I find that it helps create a smooth texture.


Makes about 4 cups


Prep Time: 10 minutes


Total Time: 10 minutes

Ingredients:

2 cups water
1 cup white granulated sugar
3/4 cup cocoa powder
1/8 t. salt
3 ounces dark dairy-free chocolate, chopped
1/2 t. vanilla extract
1/8 t. xanthan gum


Preparation:

1. In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt, stirring well to dissolve the sugar and any clumps of cocoa powder. Bring mixture to a low boil, remove the pan from heat, add the chocolate to the mixture and let it sit for about 1 minute. Stir the chocolate until it is completely dissolved, then add the vanilla extract and remaining water, stirring until combined.

2. Transfer the mixture to a blender. Add the xanthan gum and process for about 1 minute, or until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

This is the perfect chocolate cake to bake for a chocolate lover's birthday. It's also delicious as a special holiday dessert or a sweet Valentine's Day treat. Do your heart some good - bake a dark chocolate cake!

Ingredients:
1/2 C. butter or margarine, softened
1/2 C. sugar
2 eggs
3/4 C. unsweetened baking cocoa
2 C. flour
pinch of salt
2 tsp. baking soda
1 tsp. baking powder
1 C. milk
1 C. strong coffee, cooled
1 tsp. vanilla

Mixing and Baking Instructions:
1. Sift dry ingredients together; set aside.
2. Cream butter and sugar until fluffy; beat in eggs 1 at a time.
3. Add sifted dry ingredients alternately with milk, beating gently until combined.
4. Add coffee and vanilla and stir just until well blended.
5. Bake in 2 greased and floured 9-inch cake pans at 350 degrees F, or until cake tests done. (Cake is done when toothpick inserted into the center comes out clean.) Begin testing layers after about 20 minutes baking time.
6. Cool cake layers for 15 minutes or until pans are easy to handle. Remove cake layers carefully from pans. 7. Complete cooling on cake racks.
8. Assemble and frost the cooled cake layers with Chocolate Icing (recipe below) or your favorite butter cream icing or whipped cream.

Chocolate Icing:
1/2 C. butter or margarine (1 stick),melted
1 box (2 C.) confectioner's sugar/powdered sugar
2 Tbl. unsweetened baking cocoa
1 tsp. vanilla
1 tsp. milk
Melt butter in saucepan; remove from heat and stir in sugar and cocoa, then add vanilla and milk.
Stir icing until glossy and thick. Cool slightly and spread on cake with spatula.

NOTES
- Do not substitute low-fat or "light" margarine for the butter in these recipes.
- This chocolate cake recipe can also be baked as cupcakes or as a sheet cake.