Do you know any chocolate recipe? let me know please! THE BEST RECIPES WIN 10 POINTS?

After you gimme the recipe I'll try it! Yummy!Do you know any chocolate recipe? let me know please! THE BEST RECIPES WIN 10 POINTS?
Chocolate truffle





ingredients:


Dark chocolate 175 gr


whip cream 50 cc


egg 1


chocolate powder 2 teaspoon








how?


first you must melt the chocolate


then you put the egg and the whip cream inside.


after that you put the chocolate powder on top of the chocolate .Do you know any chocolate recipe? let me know please! THE BEST RECIPES WIN 10 POINTS?
Chocolate Truffles





1 pkg. 8 oz. cream cheese


3 cup powdered sugar


1 1/2 pkg. Bakers Semisweet Squares


1 1/2 tsp, vanilla ground nuts or coconut to roll in





Beat cheese till smooth. Gradually add sugar beat well.


Add melted chocolate and vanilla


mi well and refrigerate for 1 hour.


Shape into balls and roll in coconut or nuts


To make spirited add 3 Tbsp. liquor
You mean make chocolate from scratch?
';This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.';





White Chocolate Cheesecake with White Chocolate Brandy Sauce





INGREDIENTS:


4 (1 ounce) squares white chocolate


3 (8 ounce) packages cream cheese


3/4 cup white sugar


1/4 cup all-purpose flour


3 eggs


1 1/2 cups heavy whipping cream


1/2 teaspoon vanilla extract


2 cups finely chopped white chocolate


2 fluid ounces brandy





DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.





Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.





Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture.





Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.





Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.





To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.











Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)





INGREDIENTS:


1 (17.25 ounce) package frozen puff pastry, thawed


6 tablespoons chocolate hazelnut spread


3 tablespoons all fruit raspberry jam


1 egg, beaten


1/4 cup confectioners' sugar for dusting (optional)





DIRECTIONS:


Preheat the oven to 400 degrees F (200 degrees C).





Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.





Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.





Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Death By Chocolate


Ingredients


24 oz. semi-sweet chocolate


2 quarters unsalted butter


2/3 cups heavy cream


6 whole extra large eggs


Steps


Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.


Warm 6 eggs in hot water.


Coat a 9'; spring form pan with butter. Make it watertight with foil.


Beat the eggs whole until they are fluffy (like a meringue)


Slowly fold the melted butter and chocolate in to the eggs.


Place the mixture int he sprin form pan. Place the pan in a larger pan partly filled with warm water.


Bake at 425 degrees farenheit for 5 minutes. Cover with foil and bake at 425 degrees farenheit for another 10 minutes.


Pour on topping Refridgerate. Serve.


Chocolate Topping for Death By Chocolate


Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat.


Add 6oz. of finely chopped semi-sweet chocolate immediately.


Cover and let stand for five minutes.


Stir until smooth.


Test the topping by stirring. It is ready whe na drop ';mounds'; before disappearing into the rest. If it is too think - thin with warm liquer. If it is too thin, add more chocolate re-heat and test it again.
Hershey's Perfectly chocolate cake and chocolate frosting





2 c. sugar 2 eggs


1 3/4 c. all purpose flour 1c. milk


3/4 c. cocoa ( Hershey's ) 1/2 c. vegetable oil


1 1/2 tsp. baking powder 2 tsp. vanilla extract


1 1/2 tsp. baking soda 1 c. boiling water


1 tsp. salt





Heat oven to 350 degree's. grease and flour two 9'; round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water ( batter will be thin). Pour into pans. Bake for about 30-35 minutes or until wooden tooth pick comes out clean in the middle of the cake.





frosting:


1 stick butter 2/3 c. cocoa 3 c. powdered sugar


1/3 c. milk 1 tsp. vanilla extract





Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk if needed. stir in vanilla.
Take a nice warm smelly steamy sh*t on a plate and vwala.
Favorite Chocolate Chip Cookies


1/2 cup granulated sugar


1/2 cup brown sugar, packed


1/3 cup margarine or butter, softened


1 egg


1 tsp. vanilla


1 1/2 cups all-purpose flour


1/2 tsp. baking soda


1/2 tsp salt


1/2 cup chopped nuts


1 package (6 ounces) semi sweet chocolate chips





heat oven to 375. mix sugars, margarine, shortning, egg, and vanilla. stir in remaing ingredients. drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool and eat!





this is my favorite choco chip recipe, but i leave the nuts out :)
Chocolate Cavity Maker Cake


Submitted by: Caitlin Koch


Rated: 5 out of 5 by 585 members Prep Time: 30 Minutes


Cook Time: 1 Hour Ready In: 2 Hours


Yields: 12 servings





';Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'';


INGREDIENTS:


1 (18.25 ounce) package dark chocolate


cake mix


1 (3.9 ounce) package instant chocolate


pudding mix


1 (16 ounce) container sour cream 3 eggs


1/3 cup vegetable oil


1/2 cup coffee flavored liqueur


2 cups semisweet chocolate chips





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.


2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.


3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
This one is simply delicious, simply chocolaty and simple to make.





1 Package ghirardelli chocolate brownie mix. Mix together just like the package tells you.





Muffin tins and muffin liners


Ghirardelli chocolatechips or any semi sweet chips.





Fill muffin liners with 1/2 brownie mix then sprinkle chocolate chips on top of the mix and fill with rest of the mix. Bake per instructions on the box but I always bake them a little less because I like them gooier.





Add a bit of ice cream when eating them and they are absolutely sinful!
10 Ways to Love Chocolate Pound Cake


My grandmothers receipe





5 eggs 1/2 tsp salt


3 cups sugar 1/2 tsp baking powder


3 cups flour 1 cup milk


1/2 cup Crisco (shortening) 1 TBS vanilla


5 TBS cocoa 2 sticks butter





combine sugar, crisco, butter in a bowl,,,beat with mixer till smooth, add eggs one at a time till creamy


sift flour in sepatate bowl, add cocoa, baking powder, and salt


add all together and mix, adding your vanilla and milk


do not beat alot, just get it all mixed good


Bake at 325 for about 1 1/2 hours,,,watch


Put in cold oven,,,do not preheat


Just bake it like a pound cake receipe if you know what I mean


I hope you enjoy,,,it makes my family very proud, This receipe has been around for 75 years!!!!


KEEP IT GOING! THANK YOU!!!!!
This is a great chocolate amaretti cake recipe that I found on the food network web site. I've made the cake a few times and my friends loved it.





Chocolate Amaretti Cake


Recipe courtesy Giada De Laurentiis


Show: Everyday Italian


Episode: Dessert Party





Butter-flavored nonstick cooking spray


3/4 cup bittersweet chocolate or semisweet chocolate chips


1 cup slivered almonds


1 cup baby amaretti cookies (about 2 ounces)


1 stick (1/2 cup) unsalted butter, room temperature


2/3 cup sugar


2 teaspoons grated orange peel


4 large eggs


Unsweetened cocoa powder, for sifting





Preheat the oven to 350 degrees F.





Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.





Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.





Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.





Transfer the cake to a platter. Sift the cocoa powder over and serve.