Chocolatecreamdrops Recipes

SUPER GOOEY CHOCOLATE DROPS

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

EASY CHOCOLATE DROPS

Steps:

• In microwave-safe bowl, melt chips; stir until smooth. Stir in potato sticks and peanuts. , Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set. Store in airtight containers.

CHOCOLATE MERINGUE DROPS

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;

CHOCOLATE CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
• Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
• Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
• Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
• Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
• Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
• Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
• For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

EASY CHOCOLATE DROPS

Steps:

• In a medium saucepan, combine the margarine, peanut butter, and chocolate chips. Cook over low heat, stirring frequently until melted. Remove from the heat and stir in cereal. Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.

FUDGY CHOCOLATE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.
• Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
• In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

CHOCOLATE PEANUT DROPS

Steps:

• In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.), Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.

FROSTED CHOCOLATE SOUR CREAM DROPS

Steps:

• Pre-heat oven to 350F degrees.
• In a large bowl, cream the butter at high speed for one minute. Add the brown sugar, baking soda and salt and continue to mix until they are well combined. Beat in the egg and vanilla. Now beat in the melted chocolate, then the sour cream.
• Begin to mix in the flour in thirds until well combined and the dough begins to stiffen. You may need to add the last bit by hand using a wooden spoon.
• Chill dough for 30 minutes.
• Place rounded teaspoons of dough on an untreated baking sheet about two inched apart . Bake for 8 to 10 minutes, until the edges are firm.
• Remove cookies to a cooling rack to cool. Once cool, spread a small amount of frosting on each cookie (frosting directions appear below). These will keep in a tightly covered container for three days. You can also freeze the cookies before frosting for up to one month.
• To prepare the frosting, place the butter, salt and vanilla in a medium bowl and whip until light and fluffy. Gradually beat in the cocoa and one cup of the powdered sugar. Add in the milk to soften the frosting a bit. Add in the remaining powdered sugar in parts, mixing well until incorporated. If it get too thick for spreading, then add a bit more milk.

CHOCOLATE CREAM DROPS

Steps:

• Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
• Heat oven to 375°F
• Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
• For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.

HOMEMADE CHOCOLATE DROPS

Steps:

• For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop 'drops' of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.
• For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.
• For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.