Chocolate, Chocolate, CHOCOLATE--recipes.

Chocolate Mousse Recipe

Submitted by: Julie

Ingredients

4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons (1 ounce) unsalted butter, diced

1 cup cold heavy cream

3 large eggs, separated

1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

Method

1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate and butter in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours.

Serves 5-8, depending on the size of the servings.

Chocolate Chip “Cheese Cake” Cookies

Submitted by: Sarah

1/4 c. margarine
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (I used golden vanilla)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream margarine and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for 10 to 12 minutes.

(The original name was Chocolate Chip Cream Cheese Cookies)

http://www.nancyskitchen.com/chocolate_recipes.htm

(Recipe is coming...)

Recipes to Try on your Own:

Hershey’s Chocolate Chunk Brownies

Submitted by: Beth

¾ c. cocoa

½ t. baking soda

2/3 c. butter, melted, divided

½ c. boiling water

2 c. sugar

2 eggs

1 1/3 c. flour

1 t. vanilla

¼ t. salt

1 pkg. Hershey’s chocolate chunks (or chocolate chips)

Combine cocoa and baking soda. Blend in 1/3 c. melted butter. Add boiling water and stir until mixture thickens. Add sugar, eggs, and remaining melted butter and stir until smooth. Blend in completely flour, vanilla, and salt. Stir in chocolate chunks. Bake in greased 9 x 13 at 350° for 35-40 minutes. Cool completely. Good chilled.

Fanny May Mint Cake Submitted by: Beth
Cake:
1 c. sugar ½ c. butter or margarine 4 eggs 1 t. vanilla 1-16 oz. can Hershey’s chocolate syrup (found with ice cream toppings at grocery store) 1 c. + 1 T. flour	Mix all ingredients. Pour in 9x13 pan. Bake @ 350 for 30 min. Cool completely.
Mint:
½ c. butter or margarine 2 c. powdered sugar 2 T. milk 1 scant t. mint extract 2-3 drops green food coloring	Spread over cooled cake.
Fudge:
6 T. butter or margarine 1 c. semi-sweet chocolate chips	Melt together. Pour over top of mint layer, shake to smooth out. Chill.

Chocolate Truffle Cake

Submitted by: Lisa Haney

INGREDIENTS

· 2 8-ounce packages unsweetened chocolate

· 1 cup, plus 6 Tb margarine or butter

· 2 ½ cups water

· 3 large eggs

· 2 tsp vanilla extract

· 2 2/3 cup flour

· 2 cups sugar

· 1 ¼ tsp baking soda

· ½ tsp salt

· 2 ½ cups powdered sugar

· ¾ cup whipping cream

8 ounces semi-sweet chocolate

DIRECTIONS

Preheat oven to 325 and grease three 9-inch pans

In a saucepan, heat 12 ounces of the unsweetened chocolate, 1 cup butter, and the water.

When all is melted and smooth, remove from heat.

In a large bowl, whisk eggs and vanilla.

Gradually beat in the warm chocolate mixture

Add flour, sugar, baking soda, and salt. Beat until blended.

Pour into prepared pans and cook for 25-30 minutes

While cooking the cake, prepare the filling

In a saucepan, heat remaining 4 squares chocolate until melted. Stir in confectioner’s sugar, butter, and ¼ cup of the cream.

When cakes are cooled, cut the layers in half and spread the truffle filling in between them.

Prepare frosting

Heat the remaining ½ cup cream and 8 ounces semi-sweet chocolate until melted and smooth.

Pour the frosting over the cake and spread

Wannabe Chocolate Mint Frosty

(From Kraft Foods)

Submitted by: Alicia

makes 4 servings, about 1 cup each

What You Need

2 cups milk

ice cubes

1 cup frozen COOL WHIP Whipped Topping

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

4 small chocolate-covered mint patties

Make It

POUR milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add remaining ingredients; cover.

BLEND on high speed until smooth.

POUR into glasses. Serve immediately.

Note: I have adjusted the instant pudding to my taste because I thought it was a little too much. Also, I usually take out the mint patties to make a reg. chocolate frosty. Use a good blender that can really crush the ice so it is smooth.