MAGIC CHOCOLATE BALL RECIPE BY TASTY
Here's what you need: milk chocolate, brownies, assorted berries, ice cream, dark chocolate, heavy cream, 6-inch fillable ornament
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
- Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
- Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
- Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
- Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
- On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
- Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
- Pour the chocolate sauce over the ball in a circular motion.
- Enjoy!
MAGIC CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
- Beat egg whites in a large bowl with an electric mixer until stiff.
- Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
- Pour batter into the prepared baking dish.
- Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.
Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
MAGIC CHOCOLATE PUDDING
Light, sticky, chocolate pudding. Very quick and easy to do. Delicious for adults and great fun for the kids to make. Put the sauce on top and when it is baked it becomes a sweet sticky sauce underneath, MAGIC!
Provided by Cheeki_lass
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the Flour, butter, 100g of sugar, cocoa powder and the 2 eggs in a bowl or mixer.
- Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
- Put the cocoa powder in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
- Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
- Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now firm on the top and the sauce will be on the bottom.
- Serve with Custard or Cream. Enjoy!
Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 13.9, Cholesterol 146.4, Sodium 214.8, Carbohydrate 70.8, Fiber 2.1, Sugar 43.9, Protein 7.4
MAGIC PUDDING DESSERT
I haven't tried this yet, but it sounds interesting. Prep time includes the 24 hours to set up in fridge.
Provided by dojemi
Categories Dessert
Time P1D
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
- Place 16 crackers in the bottom of an 8X8 pan.
- Pour half of the pudding mixture on top of the crackers, spreading evenly.
- Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
- Top with the whole container of cool whip.
- Cover with plastic wrap.
- Refrigerate for at least 24 hours.
- Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
- Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk. WWP: 3.
Nutrition Facts : Calories 158.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 409, Carbohydrate 31.4, Fiber 1.2, Sugar 0.1, Protein 6.4
BLACK MAGIC CHOCOLATE PUDDING
Soft and gooey - perfect in winter with a big scoop of ice cream. From Xanthe Clay in The Telegraph.
Provided by scarlino
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/350F/gas mark 4. Grease a two-pint souffle dish or other ovenproof bowl. (I found you need a bigger than two-pint souffle dish or the pudding will ooze out over the side while cooking)
- Whisk together the flour, cocoa powder, sugar and a fat pinch of salt in a bowl.
- Beat the milk, butter, egg and vanilla extract together and mix into the flour and cocoa.
- Scrape the mixture into the souffle dish. Prinkle the topping ingredients over the pudding and pour the boiling water over the top.
- Bake for 35-40 minutes. Serve while hot.
CHOCOLATE MAGIC CAKE
This magical confection is part pudding, part cake, entirely delicious. Dust cake with confectioners' sugar before serving. Consider serving with berries, whipped cream or your favorite chocolate sauce.
Provided by Julie Hubert
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
- Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
- Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 29 g, Cholesterol 103.7 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 182.4 mg, Sugar 22.6 g
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