Rich Chocolate Wraps Recipes

CHOCOLATE WRAPS

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in the cream cheese, peanut butter and confectioners' sugar until blended. Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for at least 30 minutes., For glaze, in a microwave-safe bowl, melt the chocolate chips, butter and corn syrup; stir in water until smooth. Drizzle over wraps.

RICH CHOCOLATE CREAM BARS

Steps:

• In small saucepan, combine the butter, cocoa, sugar, egg and vanilla. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture until blended. Press into a greased 9-in. square pan; set aside. , For filling, in a large bowl beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar and vanilla until smooth; spread over crust. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Spread over filling. Cover and chill until set. Cut into bars.

EASY RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch pan.
• Mix cake mix, 1 egg, and butter; press into prepared cake pan. Top with chocolate chips and nuts.
• In a separate bowl, mix confectioner's sugar, 2 eggs, and cream cheese. Pour mixture over the cake mix base.
• Bake until cream cheese layer is bubbly and golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool before serving.

RICH CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 24 cupcake cups with paper liners.
• Sift cake mix, flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
• Mix coffee, oil, buttermilk, eggs, and vanilla extract together in another bowl. Gradually add to flour mixture, scraping down sides occasionally; mix well. Fill the prepared cupcake cups 2/3 full with batter.
• Bake in the preheated oven until tops spring back when gently touched, 20 to 25 minutes. Cool on a wire rack.

EASY, RICH CHOCOLATE PUDDING

Steps:

• Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
• Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
• Slowly whisk in the half and half, then the egg yolks, then the milk.
• Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
• Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
• A splatter screen might be helpful here if your pot is not very deep.
• As the pudding reaches the boiling point it will darken and thicken.
• When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
• Stir in butter and vanilla.
• Serve warm or chilled.

RICH CHOCOLATE PUDDING

Steps:

• Mix the eggs and 1/2 cup sugar over double boiler until light and airy.
• Mix the rest ingredients except shortening in a sauce pan, whisk and heat shortly until cocoa powder has dissolved.
• Poor cocoa mixure into egg mixture, keep double boiler on low flame.
• Whisk occationally to keep mixture from sticking to the bottom.
• Then add shortening and whisk it in, the chocolate mixture will reduce until thick and shiny, the consistency of a store bought pudding.
• Pour into a bowl and place plastic wrap directly on the pudding to prevent skin forming, chill and serve.
• Last at least 3-5 days in the refrigerator.

RICH CHOCOLATE FUDGE

Steps:

• Grease bottom and sides of 8-inch square pan with butter.
• In 2-quart saucepan, heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
• Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 8 rows by 8 rows to make 1-inch squares.