Chocolate Cocoa Deluxe Recipe Organizer

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CHOCOLATE MERINGUE SHELLS



Chocolate Meringue Shells image

Number Of Ingredients 7

4 eggs white large, at room temperature
1/8 teaspoon cream of tartar
1 cup sugar
2 tablespoons unsweetened cocoa
Mocha Cream or Easy Chocolate Mousse
1 cup whipped cream
Chocolate Curls (optional, see above)

Steps:

  • Preheat oven to 225°. Line a baking sheet with brown paper.In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form and sugar dissolves. Sift remaining 1/2 cup sugar and cocoa powder over egg whites. With a rubber spatula, fold in until blended. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center.Bake for 1 hour. Turn oven off and with oven door closed, cool in oven for 1 hour. Cool meringues completely on a wire rack remove from brown paper. Store in an airtight container.To serve, fill each shell with about 1/3 cup of the Mocha Cream or Chocolate Mousse. Chill at least 3 hours or up to 24 hours. Garnish with whipped cream and, if desired, chocolate curls.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

Number Of Ingredients 11

2 cups zucchini lightly peeled and shredded
2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
powdered sugar (optional)

Steps:

  • Preheat oven to 350° F. Grease and flour a 13 x 9 x 2-inch baking pan. Drain zucchini in a sieve set aside.In a large mixer bowl mix flour, sugar, cocoa, salt, baking soda and baking powder. Add zucchini, eggs, oil and vanilla and beat at medium speed for 2 minutes or until smooth. Pour into pan and bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.If desired, dust top with powdered sugar.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE



Chocolate image

Number Of Ingredients 0

Steps:

  • Chocolate comes from the Cacao tree, originally discovered by the Olmecs and Mayas of ancient America. The Cacao tree grows large pods on its trunk and its largest branches. These pods contain cacao seeds (beans) and from these fermented, dried, roasted, and ground beans, we get chocolate. The Aztecs could not grow cacao in their high mountain valleys, so they taxed the lowland tribes for a yearly sum of 980 loads of cacao beans, with 24,000 counted-out beans in each load. The cacao beans were so precious that they were used for money in Aztec market places. The Aztecs used the beans to make a regal chocolate drink which only nobility sipped. When Spanish conquistadors took cacao back to Europe, the chocolate drink remained the wine of the European aristocrats. Cacao beans were only used for a chocolate drink until a Dutch chemist, Coenraad van Houten, invented a new machine that removed two-thirds of the fat from the cacao bean to form cocoa powder. The pressed-out fat was yellowish, chocolatey-smelling cocoa butter. Van Houten kneaded and beat the cocoa butter with cocoa, sugar, and vanilla to form a smooth chocolate candy. Other companies mimicked van Houten's invention to form all kinds of delectable chocolate bars and candies, turning the major use of cacao beans from a chocolate drink to a chocolate treat. In 1820, Walter Baker manufactured new chocolate products using van Houten's invention, also. These products were used to make brownies, cakes, and other baked goodies. Baking chocolate, as it is still called today, is chocolate in its purest form-a cacoa paste, with nothing added or taken away.

SWISS CHOCOLATE SAUCE



Swiss Chocolate Sauce image

Number Of Ingredients 6

2 cups powdered sugar
1 cup unsweetened cocoa
2/3 cup half and half
3 tablespoons butter real
1 tablespoon vanilla extract
dash salt

Steps:

  • Mix all ingredients in top of double boiler cook over simmering water for about 1 hour. Serve hot.Note: If reheating, add 1 to 2 tablespoons milk to blend to right consistency.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE WHIPPED CREAM



Chocolate Whipped Cream image

Number Of Ingredients 4

2 cups whipped cream
1 cup powdered sugar
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

Steps:

  • About 35 minutes before using:In a large mixer bowl, place cream, powdered sugar and vanilla. Sift cocoa powder over cream stir until combined. Refrigerate for 30 minutes.At high speed, beat cream mixture for 30 seconds to 1 minute or until mixture forms stiff peaks. Use on Austrian Ecstasy or cake of your choice.

Nutrition Facts : Nutritional Facts Serves

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