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510. Chocolate Malt Shoppe Pie
1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.
511. Chocolate Mint Ice Cream Pie
1 Chocolate cookie crumb pie crust
1 qt Mint chocolate chip ice cream; softened
8 Thin mints
Whipped cream
Fill pie crust with softened mint chocolate chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate covered mints.
512. Chocolate Pie
2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.
513. Double Chocolate Pie
2 pk Jello chocolate or chocolate
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled
Combine pie filling and milk in saucepan;add butter and chocolate Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling.
514. German Chocolate Pie
3 c Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
- ts Vanilla
- c Coconut; Flaked
- c Pecans; Chopped
- Unbaked 9-inch Pie Shells
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.
515. Impossible Chocolate Cream Pie
2 Eggs
1 c Milk
1/4 c Butter (1/2 stick) or marg.
2 oz Unsweetened chocolate (2 sqares) melted & cooled
1 c Sugar
1 ts Vanilla extract
1/2 c Biscuit baking mix*
Preheat oven to 350. Combine all ingredients in a blender and blend on high for 1 minute/ Pour mixture into a greased 9" pie plate. Bake for 30 min. or until set. Cool completely before serving. SErve topped with whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)
516. Kentucky Derby Pie
1 c Sugar
1/4 c Flour
2 Eggs; beaten
4 oz Butter; melted & cooled
1 c English walnuts
1 c Chocolate chips
1 ts Vanilla
1 Pie shell, 9"; unbaked
Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.
517. Light Chocolate Pie
2 tb Vegetable shortening
- c Graham cracker crumbs
- tb Sugar PLUS 2/3 c Sugar
- c Milk (1%)
- Egg
- tb Cornstarch
- tb Cocoa
Salt
1/2 ts Vanilla
2 c Non-dairy topping
Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9 inch pie pan with non-stick cooking spray. Presh the crumb mixture into bottom and up the sides of pan. Bake until edges start to brown, 5-8 minutes. Cool. Beat milk and egg together. In a saucepan, combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens and comes to a boil, 10-12 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill til set, several hours or overnight. Spread whipped topping on pie and chill til ready to serve.
518. Millionaires Pie
1 10" pie shell, partially baked in its pan
1 c Coconut flakes
1 c Semi-sweet chocolate chips
1 c Chopped pecans
1/2 c Brown sugar
3/4 c White sugar
Pinch of salt
1 1/2 T Margarine, melted
1/2 c Light corn syrup
1/4 t Vanilla
4 Eggs, beaten
Preheat oven to 325 degrees. Toss together the coconut flakes, chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in prepared pie shell. Bake 55-65 minutes, or until deep golden brown on top and nearly set in center. Cool at room temperature.
519. Pecan Pie
2 Eggs
4 oz Sugar
6 oz Corn syrup
2 oz Butter - melted
1/4 ts Salt
3 oz Chocolate - semisweet, grated
6 oz Pecans
10 Inch pie shell
Bake pie crust blind at 400F for 10 minutes. (line with foil and fill with beans or pie weights before baking). Remove foil, weights before baking). Remove foil and weights and cool. Beat eggs and stir in sugar, corn syrup, melted butter, salt and chocolate. Scatter pecans in unbaked pie shell and pour egg mixture over top. Bake at 300F for 30-45 minutes.
520. Snicker Pie
5 Snicker bars, king size
1 1/2 tb Half & half
1/2 c Peanut butter
4 c Cool whip
1 Graham cracker crust (Deep-Dish -OR- Chocolate)
In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup.
521. Toll House Pecan Chocolate Pie
2 Eggs
1/2 c All-purpose flour
1/2 c White sugar
1/2 c Brown sugar -- firmly packed
3/4 c Butter or margarine, softened
1 (6 oz.) pkg. Toll House Semi-sweet Chocolate
1 c Pecans -- chopped
1 (9 inch) pie shell -- Unbaked
Beat eggs until foamy. Blend flour, sugar and brown sugar into eggs. Add butter or margarine. Stir in chocolate chips and pecans. Pour into a 9 inch unbaked pie shell. Bake for one hour at 325 degrees.
522. Turtle Pie
1/3 c Chopped pecans
1 Baked 9 inch pie shell
1/2 c Sweetened condensed milk
1/2 c Brown sugar, packed
1/2 c Butter or margarine
2 tb Corn syrup
16 Pecan halves
2/3 c Semisweet chocolate chips
2 tb Butter or margarine
Sprinkle chopped pecans over bottom of baked pie shell. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to boil for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening; not too long or it will harden when cool. Carefully spoon over chopped pecans. Visualize the pie being cut into 8 wedges. Now place pecan halves around outside edge in upright position against crust sothere will be 2 pecans in each wedge. These are the turtle's feet. Push them down into filling so they stay upright. Cool. Melt chocolate chips and butter in small saucepan over low heat. Spread over pie. Chill. Makes 1 pie.
Pudding
523. Amaretto Chocolate Pudding
- 3.4 ounce box (cook and serve) chocolate pudding mix
- oz Semisweet chocolate, finely chopped
- 1/2 c Plus 2 Tbsp. milk
- tb Amaretto liqueur
1/2 c Chilled whipping cream
1 tb Sugar
Pour dry chocolate pudding mix into heavy medium saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 Tbsp. Amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. Whip cream, sugar and remaining 1 Tbsp. Amaretto in small bowl until stiff peaks form. Top chilled puddings with large dollop of whipped cream. Garnish with raspberries and chocolate curls, if desired.
524. Bittersweet Chocolate Pudding
1 pk Pudding mix, chocolate (6 serving size)
1 c Water
6 1/2 oz Cola beverage
Whipped topping (optional)
Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.
525. Bread Pudding
Bread; to fill dish 2/3 full
2/3 c Sugar
2 tb Cocoa
2 c Milk
2 Eggs
1 ts Vanilla
Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk ...or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc.
526. Broiled Banana Chocolate Pudding
2 c Skim milk
1 pk Reduce calorie instant chocolate pudding
1 md Banana peeled and thinly sliced
2 ts Packed brown sugar
In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn
527. Chocolate Bread Pudding
Bread; to fill dish 2/3 full
2/3 c Sugar
2 tb Cocoa
2 c Milk
2 Eggs
1 ts Vanilla
Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc.
528. Chocolate Cheesecake Pudding
1 c Vanilla Yogurt
1 pkg (4 serving) chocolate instant pudding (can use other puddings if desired)
1 c cold lowfat or skim milk
Pour milk and pudding mix into a bowl. Beat until well blended, 1-2 minutes, using a mixer to mix well. Mix in yogurt until blended. Spoon into dessert dishes if desired can garnish with chocolate sprinkles or coconut.
529. Chocolate Chiffon Pots
- 1/2 c Skim milk
- Envelopes unflavored gelatin
- tb Unsweetened cocoa
- tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
4 ts Semisweet chocolate shavings
Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well. Pour into blender, add ice cubes, cover and blend at medium speed until ice cubes dissolve. Uncover, stir once with rubber spatula and let stand 2-3 minutes to jell. Spoon into 4 dessert dishes or parfait glasses and top each serving with 1 tsp chocolate shavings.
530. Chocolate Dream Dessert
1 pk Silken tofu (10 1/2 oz)
6 tb Honey or rice syrup
1/4 c Cocoa powder
1 ts Vanilla extract
Blend the tofu in a blender or food processor until creamy. Heat honey in microwave for 90 seconds or until very hot. In a small mixing bowl, pour heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add mixture to tofu in blender or food processor and process until fully blended. Pour into custard cups and chill 2 hours.
531. Chocolate Pear Pudding
1/4 c Milk
3/4 c Flour, sifted
1 lb Pears, 4 or 5 medium, bosc
1 tb Sugar
2 tb Butter, cut in bits
1 tb Cocoa, heaping
1/2 ts Baking soda
1/2 ts Baking powder
3/4 c Sugar, dark brown
2 tb Corn syrup, lyle's golden
1 Egg, large beaten
4 tb Butter; melted
Whipped or ice cream, for topping
1/4 c Milk
3/4 c Flour, sifted
Peel, core and slice thin (or cut into chunks) 1 poound of pears, which you arrange on the bottom of a buttered baking dish ( a souffle dish is fine). Sprinkle the pears with sugar, and dot with butter. Then mix together the flour, the cocoa powder, the baking soda and powder, add the golden corn syrup, the brown sugar, and then the egg, the butter and milk. Beat together into a batter. Pour the batter on top of the pears and bake the pudding for 45 to 50 minutes in a 325 degree oven.
532. Chocolate Pudding
1 c Sugar
1/2 c Baking cocoa
1/4 c Flour
2 c Water
3/4 c Evaporated milk
1 tb Vanilla extract
pn Salt
In a saucepan, combine sugar, cocoa, and flour. Add water and milk; stir until smooth. Cook over med. heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temp, stirring several times. Pour into a serving bowl or individual dishes. Serve warm or chill. Yield - 4 to 6 servings.
533. Chocolate Ranch Pudding
1/4 c Margarine
2 oz Semisweet chocolate
1 c Packed brown sugar
3/4 c Corn syrup
1/4 c Bourbon
3 Eggs, slightly beaten
1 1/2 c Chopped pecans, toasted
1 c Chilled whipping cream
1 ts Bourbon (optional)
Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart casserole. Pour chocolate mixture over pecans. Bake uncovered 10 minutes. Reduce oven to 350 F. Bake until pudding is set, 20 to 25 minutes longer. Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with whipped cream.
534. Chunky Chocolate Pudding
2 c Skim milk
1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup servings)
1 1/4 oz Mini chocolate chips
1 oz Shelled walnuts; toasted and chopped
1/4 c Frozen dairy whipped topping thawed
1 ts Chocolate syrup
Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes.
Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping and then drizzle 1/4 teaspoon chocolate syrup over whipped topping. Refrigerate until ready to serve.
535. Dark Chocolate Pudding
3 c Milk
3/4 c Hershey's European Style Cocoa
3/4 c Sugar
4 tb Cornstarch
1 ts Vanilla
1/8 ts Salt
3 tb Butter or Margarine
Mix all ingredients together, stirring until chocolate is dissolved.
Place mixture in the top part of a double boiler (have water boiling at start of cooking) Stir continuously until pudding is thick and smooth. Cook for several minutes longer. Pour into serving dishes or cups and refrigerate. This pudding is also excellent served hot.
536. Low Fat Chocolate Pudding
2 Egg whites
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
2 1/4 c Milk, nonfat -- divided
1/2 c Granulated sugar
1/8 ts Salt
1 ts Vanilla extract
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until comletely smooth.
In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat,, whisking constantly. Remove pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. DO NOT BOIL! Remove from heat and add vanilla; blend well. Pour into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with fresh strawberries, mint leaves and a dusting of cocoa powder.
537. Strawberry Chocolate and Cheese Parfait
1 c Strawberries, sliced
1 tb Strawberry liqueur
1/2 c Part-skim ricotta cheese
1 1/2 ts Each granulated sugar and whipping cream
1/2 oz Ini chocolate chips
In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture. Serve immediately or cover and refrigerate until chilled.
538. Very Chocolate Pudding
2 c Milk
2 Squares unsweetened chocolate
1 1/2 tb Cornstarch
1/4 c Sugar
1/2 ts Salt
2 Eggs, separated
1/4 c Sugar
1 ts Vanilla extract
Scald milk and chocolate in the top of a double boiler, stirring frequently to make it smooth. In a bowl, mix together cornstarch, sugar and salt. Slowly add chocolate mixture while stirring constantly. Return mixture to double boiler. Cook while continuing to stir until mixture thickens, then cover and cook 25 minutes stirring occasionally to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture over them while beating constantly. Return to double boiler and cook 1 minute more. Let cool. Add vanilla and beat well. Beat egg whites until stiff and fold into chocolate mixture. Turn into individual bowls and chill thoroughly before serving. For Chocolate Pie, pour into 8-inch baked pie shell and chill. Serves 4
Sauce
539. Bittersweet Chocolate Sauce
- c Whipping cream
- tb Sugar
- oz Bittersweet Hawaiian chocolate, chopped
- tb Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double boiler if made in advance and refrigerated.
540. Black Chocolate Sauce
1 c Water
1 1/2 c Sugar
1 c Cocoa powder
1 tb Vanilla
Boil water and sugar. Cook 5 minutes. Remove from heat and add cocoa, stirring constantly. Return to low heat and simmer 5 mins until cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.
541. Chocolate Dipping Sauce
3 Jars hershey's hot fudge sauce
2 Bottles hershey's syrup (the kind for making chocolate milk)
Mix all in crockpot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake.
542. Chocolate Mint Sauce
3 oz Unsweetened chocolate (3 sq)
1/4 c Water
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
2/3 c Light cream or
2/3 c Undiluted evaporated milk
1/8 ts Peppermint extract
Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or until a candy thermometer reaches 240 degrees F. (If a candy thermometer is not available, drop a small amount of the mixture into very cold water. The mixture should form a soft ball which flattens when removed from the water. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and flavoring. Makes 2 cups
543. Chocolate Sauce
1 c Cocoa powder
3/4 c Granulated sugar
3/4 c Water
1/2 c Corn syrup
1 t Vanilla
In small saucepan, combine cocoa and sugar. Stir in water and corn syrup. Place over medium heat; bring to the boil. Boil 2 minutes, stirring constantly. Remove from heat, stir in vanilla and allow to cool completely. Sauce will thicken when it cools.
544. Chocolate Sauce Diabetic
- tb Butter
- tb Cocoa
- tb Cornstarch
- c Skim milk
1/2 ts Vanilla
Artificial sweetener to equal 1/3 cup sugar
Mix all ingredients until well blended in suacepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stirl until completely cold. Sauce thickens as it cools. If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery.
545. Dark Chocolate Sauce
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopped
3 oz Unsweetened chocolate, chopped
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste
In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups.
546. Deluxe Chocolate Sauce
2 c Semisweet chocolate chips
1/2 c Butter or margarine
1 T Instant coffee powder
1/8 t Salt
- T Vanilla
- c Icing sugar
- c Light corn syrup
- c Hot water
Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth. Remove from heat.
Beat in icing sugar, syrup and water until smooth. Pour into jar. Store in refrigerator. Makes 4 1/2 cups.
547. Fat Free Hot Fudge Sauce
3/4 c Sugar; (can be sugar subtitute)
1/3 c Cocoa;
4 ts Cornstarch;
1/2 c Evaporated skim milk
1 ts Vanilla
In a small saucepan stir together the sugar, cocoa, cornstarch and evaporated skim milk. Cook and stir constantly until sauce is bubbly and thick. Cook and stir two minutes more. Remove from heat and stir in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir in NutraSweet spoon on at the end with the vanilla.)
548. Hot Fudge Sauce
2 c Sugar
1/3 c Cocoa
1/4 c Flour
1/4 ts Salt (optional)
2 c Milk
2 tb Butter
1 1/2 ts Vanilla
Mix dry ingredients together in saucepan. Slowly stir in milk. Add butter. Bring to a boil over medium heat, stirring constantly. Lower heat and cook 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups.
549. Philly Chocolate Sauce
1 8 oz pkg. Cream Cheese, cubed
1/3 c Milk
- oz Unsweetened Chocolate Squares
- c Sifted powdered sugar
- ts Vanilla
Combine cream cheese, milk and chocolate; stir over low heat until smooth. Blend in remaining ingredients. Serve over poached pears, ice cream or cake.
Note this sauce can be refrigerated and then reheated.
Makes 2 cups
550. Rich Chocolate Sauce
6 oz Bittersweet chocolate
6 oz Semisweet chocolate
1 c Heavy cream
1/2 c Coffee
1 tb Cognac
Melt everything over a double boiler.
551. Super Hot Fudge Sauce
4 oz Semisweet chocolate; coarsely chopped
5 tb Butter; unsalted
1/4 c Cocoa
3/4 c Sugar
3/4 c Water
1/4 c Corn syrup
2 ts Vanilla
In heavy medium saucepan, combine the chocolate, butter, cocoa, sugar, water and corn syrup. Whisk over medium high heat until the chocolate and butter are melted and the sugar is dissolved. When the sauce just comes to a boil, reduce the heat to low and cook at a low boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the vanilla and stir to combine. Store in the fridge tightly covered.
552. Ultimate Raspberry Chocolate Sauce
12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup
Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups.
Snack
553. Caramel Dipped Chocolate Covered Pretzels
1 ts Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 oz Semisweet chocolate,finely
1 Chopped
Grease a cookie sheet with the vegetable oil.Combine the caramels and the water in a saucepan and melt over low heat,stirring frequently,or in a covered dish in a microwave at full power,for 1 1/2 minutes. Dip the pretzel nuggets,a few at a time,in the caramel and remove with a fork to the greased cookie sheet.Refrigertate until caramel is firm. Melt the 3 ounces of the chocolate.Remove from heat.While the chocolate is still hot,mix the remaining 1 ounce of chocolate into the melted chocolate,in 2 additions,stirring until each addition is completely melted before adding the next. Lift the caramels from the sheet and dip,one at a time,into the chocolate.Coat completely and lift with a small fork.Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the candy onto a cookie sheet lined with parchment paper or wax paper.Allow to cool until solid.Let chocolate set at room temperature or in the refrigerator.Makes 3 dozen chocolates,about 18 servings.
554. Chex and Chocolate Party Mix
9 c Your favorite chex brand cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet chocolate morsels
1 1/2 c Raisins
Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container.
555. Chocolate Butterscotch Haystacks
2 c Butterscotch chips
2 c Chocolate chips
12 oz Chow mein noodles
Melt chips. Add in noodles. Drop onto waxed paper and chill until firm.
556. Chocolate Covered Potato Chips
8 oz Sweet or milk chocolate chopped finely
24 Thick sliced,ridged potato chips
Melt 6 ounces of chocolate.Remove from heat.While chocolate is still hot,mix the reamaining 2 ounces of chocolate into the melted chocolate,in 3 additions,stirring until each addition is completely melted before adding the next. Dip the potato chips,1 at a time,in the chocolate.Coat completely and lift with a small fork.Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the chips onto a cookie sheet lined with parchment or wax paper.Allow to cool until solid.Let chips sit at room temperature or in the refrigerator.Makes two dozen chips about 12 servings
557. Chocolate Lovers Snack Mix
3 c White chocolate pretzel -=OR white yogurt pretzel stick
2 c Bite-size chocolate chip cookies
2 c Bite-size fudge cream wafers or wafer candy bars
1 c Mini shortbread cookies with chocolate center
In large bowl, combine all ingredients; toss gently. Store in tightly covered container.
558. Chocolate Marshmallow Chow
1 c Miniature marshmallows
1/3 c Chocolate chips
1 Stick diet margarine
9 c Wheat Chex cereal
1/2 c Powdered sugar
1/2 c Raisins
Melt margarine, marshmallows, raisins and chocolate chips. Pour mixture over cereal and toss. Put mixture into paper bag and add powdered sugar. Shake until all cereal is covered.
559. Chocolate Pops
1 ct (8-oz) chocolate-flavored - low-fat or non-fat yogurt
1 Very ripe banana;
3/4 c Club soda; -=OR=- 3/4 c Sparkling water
Combine yogurt and banana in blender or food processor. Whirl until smooth. Stir in club soda. Freeze until firm in a plastic mold if you have one. IF NOT, freeze mixture in small paper cups. Add a stick or plastic spoon when pops are half frozen. To eat, peel away the paper. Eat right away or transfer to a plastic bags for long-term freezing.
560. Cookie and Candy Snack Mix
10 oz Mini butter cookies; -=OR=- mini chocolate chip cookie
7 1/2 oz Bite-size oreos
3 c Candy bar minatures; unwrap
1 1/2 c M&M's, plain or peanut
In large bowl, combine all ingredients; toss gently. Store in tightly covered container.
561. People Chow
1/2 Stick butter
1/2 c Peanut butter
2 c Powdered sugar
6 oz Pk chocolate chips
6 c Crispix cereal OR Corn Chex
Mix butter, peanut butter and chips together in saucepan over med heat or melt in bowl in microwave. Pour over cereal in a lg bowl. Stir to coat. Put powdered sugar in a brown grocery bag and pour cereal into bag; shake to coat. Cut open bag to lay flat and spread out coated cereal. Sprinkle with extra sugar if necessary.
562. Super Crunchy Snack Mix
4 c Popcorn
2 c Super Golden Crisp cereal
2 c Mini marshmallows
2 c Semi sweet chocolate pieces
1 c Peanuts
1 c Raisins
Combine all ingredients. Makes 11 cups.
Truffle
563. Baileys Irish Cream Truffles
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
- tb Sweet Butter
- Egg yolks
1/4 c Baileys Irish Cream
Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
564. Chocolate Truffles
- 2/3 c Heavy cream
- Unsalted butter; sticks
- oz Semisweet chocolate; cut in to small pieces
- ts Vanilla flavoring; or to taste
Cocoa
Bring cream and butter to a boil in medium saucepan. Remove from heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth. Add vanilla. Let cool in refrigerator, and stir with whisk every 15 minutes or so until very thick. Chill until firm. Using melon baller or small spoon, scoop out tablespoon sized portions, and place on sheet sprinkled with cocoa. Place in refrigerator to harden. Using palms of hands, gently and quickly roll each portion of chocolate into a ball. Chill again to harden. Roll each truffle in powdered cocoa, finely chopped nuts, or dip into melted chocolate. Store in airtight container in refrigerator. Makes about 3 dozen
565. Dark Chocolate Truffles
8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted
Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
566. Easy Chocolate Truffles
1 1/2 pk Chocolate;semi sweet; 12 squares
1 8 ounces Pkg Cream Cheese; softened
3 c Powdered Sugar
1 tb Coffee liqueur
1 tb Orange liqueur
1 tb Almond liqueur
Nuts; chopped
Unsweetened cocoa
Flake coconut
Sprinkles; colored
Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time. Stir until chocolate is melted. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended. Stir in chocolate until blended. divide mixture into thirds, add 1 flavor liqueur to each third; mix well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles. Keep in Refrigerator. Makes 5 dozen.
567. Irish Cream Truffles
1/4 c Baileys Irish Cream
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
- tb Sweet Butter
- Egg yolks
Melt choc, Baileys and heavy cream tog over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
568. Marshmallow Truffles
10 oz Marshmallows
12 oz Semisweet chocolate chips
Coconut -- toasted
Decorative candies
Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes. Microwave chocolate chips on high- 2 1/2 minutes or until smooth, stirring every minute. Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated. Roll in coconut or decorative candies. Use another fork or metal spatula to place marshmallow on waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool dry place.
569. Rich Chocolate Pumpkin Truffles
2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted
*Note: Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.
570. White Russian Truffles
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm.
Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper.
Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature.
White Chocolate
571. Peanut Butter White Chocolate Candy Dreams
1/2 c Peanut butter -- crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds -- toasted and finely chopped
18 Whole natural almonds
In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.
In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.
Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.
572. White Chocolate Almond Pecan Pie
4 Eggs; beaten
1 c Light corn syrup
2/3 c Sugar
3 tb Butter; melted
1 tb Vanilla
1 tb Almond extract; (or to taste)
1 tb Chocolate extract
6 oz White chocolate; melted
1 c Pecan halves
1 c Sliced or slivered almonds
Unbaked 9-inch pastry shell
Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 minutes.
573. White Chocolate Brownies
6 oz White chocolate, imported, cut-up
3/4 c Sugar
4 oz Butter
2 Eggs
1 1/2 ts Vanilla extract
1 c Flour
1/2 ts Baking powder
ds Salt
6 oz Semisweet or bittersweet chocolate; cut-up
1/2 c Walnuts; chopped
Preheat oven to 350 F. In a 2-qt glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave on High about 1 1/2 mins, or until melted and smooth when stirred. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts. Spread evenly in a buttered, foil-lined 7 x 11-inch baking pan. Bake 20 to 25 mins, or until golden brown. Do not overbake. Let cool, then cut into 24 pieces.
574. White Chocolate Butter
- Stick butter
- tb White chocolate; melted & cooled
Cinnamon to taste
Mix all ingredients well. Serve with scones, etc.
575. White Chocolate Butter Cream Frosting
6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.
Makes enough to frost 2 9-inch cake layers.
576. White Chocolate Cheesecake
1 lb White chocolate; chopped
12 oz Cream chesse; room temp
2 Egg yolks
1 c Sour cream
1 ts Vanilla
3 Egg whites
- ts Cream of tartar
- tb Superfine sugar
Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and set aside Beat egg whites w/tartar untill peaks-gradually add sugar, beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites. Spoon into a pan with a graham cracker crust and bake in a water bath till center is set.
577. White Chocolate Chunk Brownies
3 tb Instant coffee powder
- tb Water
- c Brown sugar; firmly packed
3/4 c Unsalted butter
2 lg Eggs
2 tb Coffee liqueur
2 c Flour
2 ts Baking powder
1/2 ts Salt
5 oz White chocolate; cut 3/4"
3/4 c Pecans; coarsely chopped toasted
Preheat oven to 350 degrees F. Butter a 10" diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.
578. White Chocolate Cream Filling
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
* White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
579. White Chocolate Fondue
12 oz White chocolate
1 oz Kirsche's cherry brandy
8 oz Heavy whipping cream
Combine chocolate and cream in a double boiler. Stir until the chocolate melts completely. The mixture should be creamy; do not overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low flame on to keep it warm. Serve with any type of fruit or firm cake. Strawberries, apples, and bananas are especially good with it.
580. White Chocolate Fudge
2 c Sugar
3/4 c Sour cream
1/2 c Margarine
12 oz White chocolate
1 (7 oz.) jar marshmallow cream
3/4 c Walnuts
Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.
581. White Chocolate Ice Cream
2 c Half and half
12 oz White chocolate, coarsely chopped
4 Eggs
- 1/2 c Sugar
- c Whipping cream
Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts.
582. White Chocolate Macadamia Cookies
1/2 c Butter
1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 ts Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts
Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies.
583. White Chocolate Mint Truffles
1/2 lb White chocolate; cut into small pieces
1/2 c Packed, fresh mint leaves (green or white)
1/4 c Heavy cream
2 tb Creme de menthe
6 tb Unsalted butter; cut into small pieces
To make the truffles: Melt the chocolate in a large heatproof bowl set over gently simmering water. When chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally.
Meanwhile, in a small saucepan, steep mint leaves in cream and creme de menthe until liquid is very flavorful (amount of time depends upon the strength of the mint leaves). Then bring just to a simmer, strain, pressing down on the mint leaves to give as much flavor as possible, and whisk into the melted chocolate. Place the pieces of butter around the warm mixture and let the butter melt. When melted, stir to mix well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of chocolate. Cool completely and then refrigerate or freeze until very firm.
To form the truffles: Have a small bowl of very hot water ready and replace the water as it cools down. Line a baking tray with parchment paper. Remove truffle base from the refrigerator or freezer. Before scooping out a ball of chocolate, dip the melon baller into the hot water, shaking to remove any excess water. Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle. Quickly roll between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cold water often to prevent the chocolate from sticking to your hands. Repeat this procedure until all the balls have been scooped and rolled. If the truffle base begins to soften too much, refrigerate or freeze until firm and then continue to scoop out the truffles. Refrigerate or freeze until needed. Makes 45 to 50 small truffles.
584. White Chocolate Mousse
1 pk Baker's Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided
Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally.
Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.
Refrigerate 2 hours or until ready to serve. Garnish as desired.
585. White Chocolate Mousse Cheesecake With Sun Dried Cherries
9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter
Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries.
To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.
Makes 10 servings.
586. White Chocolate Pecan Corn
1 pk Microwave popcorn; popped
8 oz Vanilla flavor candy coating
1/2 c Pecan halves
Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely.
587. White Chocolate Pretzels
1 lb White chocolate
1 sm Bag mini pretzels
Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container.
588. White Chocolate Raspberry Cake
1/4 lb White chocolate
6 tb Unsalted butter
6 Eggs
2 tb Sugar
1/4 c All-purpose flour
2 pt Raspberries
Preheat oven TO 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.
589. White Chocolate Ribbon Fudge
1 1/4 lb White chocolate; cut-up
14 oz Sweetened condensed milk
1 1/2 ts Rum extract
1 1/2 ts White vinegar or lemon juice
ds Salt
1 1/2 c Walnuts; chopped
6 oz Semisweet chocolate chips melted
In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 mins, or until melted and smooth when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts. 2. Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 mins, or until almost set. Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container.
590. White Chocolate Scones
2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.
591. White Chocolate Truffles
12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquer
1 ts Grated orange zest
1 1/4 c Confectioner's sugar
Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles.
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