CHOCOLATE SYRUP
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages. To make a mocha version, replace the water in the recipe with strong black coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.
CHOCOLATE SHARDS
Decorate your most indulgent bakes with our easy chocolate shards. Create a pretty marbled effect by using three different types of chocolate
Provided by Miriam Nice
Time 10m
Number Of Ingredients 3
Steps:
- Break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof bowl over a pan of just simmering water, stirring frequently. Pour it onto a tray lined with baking parchment or foil.
- Now break the milk chocolate into pieces and melt in the same way. Repeat with the white chocolate, then drizzle them both over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
CHOCOLATE SOUFFLE
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
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
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
CHOCOLATE SOUP
Not a dessert for the faint-hearted, these pudding pots are pure liquid chocolate - with a dash of coffee and brandy
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 5
Steps:
- Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.
- Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).
- To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.
Nutrition Facts : Calories 442 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
More about "chocolate suds recipes"
EASY CHOCOLATE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE MOUSSE | RECIPETIN EATS
From recipetineats.com
25 BEST CHOCOLATE DESSERTS — EASY CHOCOLATE DESSERT …
From goodhousekeeping.com
CHOCOLATE SELF SAUCING PUDDING | RECIPETIN EATS
From recipetineats.com
SAL SUDS DISH SOAP RECIPE - THERESCIPES.INFO
From therecipes.info
47 RECIPES! IDEAS | RECIPES, COOKING RECIPES, FOOD
From pinterest.ca
SUDS HUT DELIVERY - THERESCIPES.INFO
From therecipes.info
24 EASY CHOCOLATE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
{5 MINUTE} HOMEMADE CHOCOLATE SAUCE RECIPE - BELLY FULL
From bellyfull.net
PROCESS RECIPE BAR SHAMPOO HOT - GWM.ARTEBELLEZZA.MO.IT
From gwm.artebellezza.mo.it
CHOCOLATE CUPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE SAUCE RECIPES | TASTE OF HOME
From tasteofhome.com
50 QUICK CHOCOLATE DESSERTS FOR YOUR SWEET TOOTH - TASTE …
From tasteofhome.com
BIG BOUNCY CURLS SHAMPOO LOW SUDS - KCBASSWORKSHOP.COM
From kcbassworkshop.com
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPE HOT BAR SHAMPOO PROCESS - NGO.POLITECNICO.LUCCA.IT
From ngo.politecnico.lucca.it
SIMPLE HOMEMADE CHOCOLATE SAUCE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CHOCOLATE PUDDING RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE FLAVOUR – SUDS N’ SCENTS
From sudsandscents.com
THE BEST CHOCOLATE SAUCE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
50 BEST CHOCOLATE DESSERT RECIPES - FOOD NETWORK
From foodnetwork.com
CHOCOLATE CHERRY STOUT | SUDS BROTHERS BREWERY | BEERADVOCATE
From beeradvocate.com
OUR 29 BEST CHOCOLATE DESSERTS YOU'LL LOVE | FOOD & WINE
From foodandwine.com
75 BEST CHOCOLATE DESSERTS - EASY CHOCOLATE DESSERT …
From thepioneerwoman.com
CHOCOLATE COBBLER | SOUTHERN LIVING
From southernliving.com
DOG 'N SUDS CONEY SAUCE | RECIPE | CONEY SAUCE, DOG N SUDS, …
From pinterest.ca
CHOCOLATE SYRUP RECIPE - I AM BAKER
From iambaker.net
HOMEMADE CHOCOLATE SYRUP RECIPE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
BEST CHOCOLATE SOUFFLé RECIPE - HOW TO MAKE CHOCOLATE SOUFFLé
From delish.com
SOAP SUDS ENEMA RECIPE - CAKE BAKING
From cakebaking.net
OUR 80+ FAVORITE DECADENT CHOCOLATE DESSERTS AND EASY …
From southernliving.com
COUTURE HOTNESS – SUDS N’ SCENTS
From sudsandscents.com
THE BEST CHOCOLATE DONUTS - SIMPLY HOME COOKED
From simplyhomecooked.com
VELVETA GEL DETERGENT FOR BLACK AND DARK CLOTHES HIGH SUDS, 1 KG
CHOCOLATE SAUCE RECIPE FOR PLATING, DIPPING & DRIZZLING - DESSARTS
From dessarts.com
E1 F9 WHIRLPOOL WASHER - RPCONSTRUCTION.PL
From rpconstruction.pl
EASY CHOCOLATE SAND A CRUNCHY COOKIE GARNISH - MIA'S CUCINA
From miascucina.com
TUBS AND SUDS BY DON CROOK CHILDREN OF THE AMERICAN FRONTIER ...
From holidays.net
CHOCOLATE SUDS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love