Do you have a favorite Chocolate Recipe?

Question

Do you have a favorite Chocolate Recipe?

Answer 1

I just like it however it comes white, milk or dark

Answer 2

Chocolate Lava Muffins

8 ounces semisweet chocolate chips

1 stick butter

1/2 teaspoon vanilla extract

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

butter cooking spray

1 tablespoon cocoa powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

To remove: flip over tin onto a hard surface covered with wax paper.

*If serving, melt ½ cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.

Answer 3

CHOCOLATE CANDY  

4 oz. unsweetened chocolate

1/2 c. maple syrup (Grade B or Amber preferred)

1/3 c. of raisins

1/4 c. currants (optional)

1/2 c. hazelnuts or almonds, chopped finely

1 tsp dark rum (Myers is good) or vanilla

In microwave or double boiler, melt chocolate. Add raisins and/or currants, rum or vanilla, and nuts.

Combine well. Drop onto wax paper in rounded spoonfuls, using two spoons or a small ice cream or cookie scoop.

Refrigerate for 30 minutes, then store in a ziploc bag in a cool place.

Tastes like those square chocolate "Chunky" candies in the foil wrappers.

Answer 4

Dark chocolate Fondant.

Just look how yummy it is: http://farm2.static.flickr.com/1164/6960...

Answer 5

Chocolate Sponch Cake

Ingredients

1 1/2 cups cake flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

4 large eggs

3/4 cup sour cream

1 tablespoon vanilla extract

1 cup semisweet miniature chocolate chips (about 6 1/2 ounces)

Sweetened Strawberries

1 1/2 quarts strawberry ice cream

Bittersweet Chocolate Sauce

Directions

Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.

Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)

Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

Answer 6

My g/fs chillie- she puts dark chocolate (the 80% coco fat stuff) in it & it's delicious.