Marbled Chocolate Eggs Recipes

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MARBLED CHOCOLATE CHEESECAKE BARS



Marbled Chocolate Cheesecake Bars image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield About 6 dozen bars

Number Of Ingredients 14

3/4 cup water
1/2 cup butter
1 1/2 squares (1 1/2 ounces) unsweetened chocolate
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg, beaten
1 tablespoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

Steps:

  • In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
  • Preheat the oven to 375 degrees F.
  • In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

MARBLED CHOCOLATE-PUMPKIN MUFFINS



Marbled Chocolate-Pumpkin Muffins image

A healthy-ish way to enjoy a tasty--and eye-catching--chocolate and pumpkin muffin! They are even better the next day!

Provided by Kim

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 16

1 ¼ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup pumpkin puree
½ cup pure maple syrup
½ cup plain whole-milk Greek yogurt
2 eggs, at room temperature
¼ cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
⅓ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
½ cup dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
  • Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
  • Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
  • Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
  • Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
  • Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.5 g, Cholesterol 43 mg, Fat 8.1 g, Fiber 3.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 263.9 mg, Sugar 11.4 g

GERMAN MARBLED CHOCOLATE CAKE



German Marbled Chocolate Cake image

This wonderful cake tastes like a chocolate brownie mixed with vanilla cheesecake. The blending of the rich fragrant vanilla and the mellow German chocolate is perfect and creates a creamy treat that melts in your mouth. This cake is well worth the extra effort.

Provided by Baby Kato

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

6 ounces cream cheese, softened, room temperature
4 tablespoons butter, softened, room temperature
1/3 cup sugar, white
2 eggs, extra large, room temperature
2 tablespoons flour, plus
2 teaspoons flour, sifted
2 teaspoons vanilla extract, pure
8 ounces German sweet chocolate, coarsely chopped
1/2 cup butter, cut into pieces
1 cup flour, unsifted
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, extra-large, room temperature
1 1/4 cups vanilla sugar or 1 1/4 cups white sugar
2 teaspoons vanilla extract, pure
icing sugar, for sprinkling (optional)

Steps:

  • Preheat oven 350°, butter and flour a 10-inch square pan.
  • Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
  • Add sugar, then eggs one at a time, blending well.
  • Blending on low speed add the flour and then the vanilla, set aside.
  • Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
  • Sift flour, baking powder and salt.
  • Beat eggs with blender on medium speed for 1 minute.
  • Add sugar and vanilla to egg mixture.
  • Slowly blend in the chocolate butter mixture, beating on low until well mixed.
  • Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
  • Pour 2/3 of the chocolate batter into prepared pan.
  • Spoon the cream cheese batter on top of the chocolate layer.
  • Pour the remaining chocolate batter on top of the cream cheese layer.
  • Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
  • Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
  • Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
  • Sprinkle with icing sugar if desired.

MARBLED EGGS



Marbled Eggs image

Make and share this Marbled Eggs recipe from Food.com.

Provided by Ambervim

Categories     Very Low Carbs

Time 15m

Yield 12 Eggs

Number Of Ingredients 3

12 eggs
water
food coloring

Steps:

  • Hardboil your eggs normally.
  • When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
  • Then re-boil in water with food coloring of your choice.
  • You could make really cool looking deviled eggs with these.

MARBLED CHOCOLATE EGGS



Marbled Chocolate Eggs image

Use white chocolate to create a stunning marbled effect on these homemade chocolate Easter eggs. You could even use 3 different types of chocolate - plain, milk chocolate, and white - to create a tri-color effect! This recipe makes 2 or 3 large eggs or several smaller eggs, depending on your egg mold size. If you like, fill your chocolate eggs with smaller chocolate eggs or the candy of choice.

Provided by liz

Categories     White Chocolate Desserts

Time 1h15m

Yield 12

Number Of Ingredients 3

18 ounces good-quality milk chocolate, chopped
4 ounces white chocolate, chopped
egg-shaped plastic mold(s)

Steps:

  • Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (45 degrees C), about 5 minutes. Remove from heat.
  • Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
  • While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate.
  • Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes.
  • Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. Refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
  • Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

Nutrition Facts : Calories 275 calories, Carbohydrate 30.5 g, Cholesterol 11.6 mg, Fat 15.5 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 41.6 mg, Sugar 27.1 g

MARBLED EGG



Marbled egg image

A deluxe homemade treat for Easter. This DIY egg is as impressive as any you can buy

Provided by Good Food team

Categories     Treat

Time 50m

Yield Makes 1 egg

Number Of Ingredients 6

50g white chocolate , broken into pieces
50g milk chocolate , broken into pieces
140g good-quality dark chocolate , broken into pieces, plus extra
handful of your favourite truffle (or make some - see Goes well with)
ribbon , approx 50 cm long
2 chocolate egg moulds, clean flat pastry brush or small paintbrush

Steps:

  • Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
  • Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
  • Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.

Nutrition Facts : Calories 186 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium

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