Chocolate Stuff Recipes

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CHOCOLATE COVERED STUFF



Chocolate Covered Stuff image

Provided by Anne Burrell

Categories     dessert

Time 1h15m

Yield 3 dozen things

Number Of Ingredients 4

2 cups semisweet or dark chocolate chips or chopped chocolate from a block
2 dozen biscotti, homemade or purchased, or 2 dozen mini pretzels
2 cups dried fruit
Red and green sprinkles or smashed candy cane pieces

Steps:

  • Bring a saucepan with 1 inch of water to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost melted. Remove it from the saucepan and continue to stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
  • Line a cookie sheet with parchment or waxeds paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden.
  • Store in cool airtight containers for up to 2 weeks.
  • Try not to eat them all at the same time.

CHOCOLATE STUFF



Chocolate Stuff image

Its a whole gooey mess with an entire stick of butter in there, slow baked in a bath of water. YUM! Recipe from the Sweet Potato Queens Book of Love.

Provided by invictus

Categories     Dessert

Time 1h5m

Yield 16 slices

Number Of Ingredients 7

2 eggs
1 cup sugar
1/2 cup flour
1/2 cup butter
2 tablespoons cocoa
1 teaspoon vanilla
nuts (optional)

Steps:

  • Beat two eggs with a cup of sugar and a half cup of flour.
  • Melt a stick of butter with two tablespoons of cocoa.
  • Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want.
  • Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 40 to 50 minutes.

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY



Chocolate-Stuffed Churro Donuts Recipe by Tasty image

Here's what you need: butter, brown sugar, salt, water, flour, vanilla extract, eggs, chocolate chips, oil, cinnamon sugar, piping bag, nonstick baking sheet

Provided by Alix Traeger

Categories     Desserts

Yield 6 servings

Number Of Ingredients 12

4 tablespoons butter, cubed
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla extract
3 eggs
½ cup chocolate chips
oil, for frying
cinnamon sugar
piping bag, with a large star tip
nonstick baking sheet

Steps:

  • In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
  • As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
  • Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
  • Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
  • Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  • Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
  • On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
  • Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
  • Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
  • Heat oil in a deep pot to 350˚F (175˚C).
  • Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
  • Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
  • Drain on a paper towel before rolling in cinnamon sugar.
  • Enjoy!

Nutrition Facts : Calories 323 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, Sugar 8 grams

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA



Orange Chocolate Loaf Cake From Florida image

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in orange juice after it is baked.

Provided by Maida Heatter

Categories     Cake     Bake     Chocolate     Orange

Yield 12 servings

Number Of Ingredients 12

1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
Finely grated zest of 1 large, deep-colored orange
For the glaze:
1/3 cup orange juice
3 tablespoons sugar

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
  • Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
  • Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
  • Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
  • Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
  • For the glaze:
  • As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
  • After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
  • Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Stuffed Chocolate Chip Cookies Recipe by Tasty image

If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.

Provided by Claire Nolan

Categories     Desserts

Yield 8 large cookies

Number Of Ingredients 24

1 cup unsalted butter, 2 sticks
½ cup granulated sugar
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 tablespoon greek yogurt
1 large egg
1 large egg yolk
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk chocolate chips
½ cup mini chocolate chips
1 tablespoon caramel, per cooking
1 tablespoon cookie butter, per cookie
1 tablespoon chocolate hazelnut spread, per cookie
1 tablespoon peanut butter, per cookie
¼ cup mini marshmallows
¼ cup chocolate caramel candy, chopped
¼ cup chocolate chips
¼ cup chocolate sandwich cookie, crushed
¼ cup white chocolate chip
¾ cup rainbow sprinkles
¼ cup pretzel, crushed
¼ cup potato chip, crushed

Steps:

  • In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
  • To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
  • Add the egg and egg yolk and beat again until fluffy and well-combined.
  • In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
  • Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
  • Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
  • Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
  • To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
  • Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
  • Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
  • Cool on a cooling rack for 10 minutes before devouring!
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams

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