Best Chocolate Cooking Recipe

Wednesday, April 1, 2015

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

1 line a 9 inch pie pan with aluminum foil (as smoothly as possible).
2 melt 1 cup of morsels with 2 teaspoons butter over medium heat.
3 spread melted chocolate evenly in bottom and up sides of pie plate to form the"crust" (shell).
4 place in freezer for at least 30 minutes.
5 meanwhile in medium sauce pan, place remaining morsels, butter, condensed milk, and salt.
6 cook over low heat till chocolate melts, stirring continuously.
7 add water and continue stirring.
8 cook for 5 minutes.
9 while still stirring, add amaretto and cook for 5 more minutes or until mixture thickens.
10 cool mixture to room temperature.
11 add some of the whipped cream to the chocolate mixture, stirring briskly.
12 gently fold remaining whipped cream into chocolate mixture.
13 remove chocolate"crust" from freezer, remove foil from shell.
14 pour chocolate mixture into chocolate shell crust.
15 chill for at least 3 1/2 hours before serving.
16 *slicesmay be garnished with a dollop of whipped cream which can be lightly sprinkled with slivered or crushed almonds.

Total Time: 15 mins Cook Time: 15 mins

1 preheat oven to 350°f place graham crackers in a single layer (sides touching) on large baking sheet.
2 in microwave melt margarine and brown sugar on high 2 min's, stir and microwave again 1-2 more min's until margarine is melted. carefully remove from microwave and carefully stir until blended. spread evenly over crackers and sprinkle with almonds.
3 bake 6-8 min's until lightly browned and bubbly. sprinkle with chocolate chips and bake again 2 min's until chocolate chips ae melted.
4 cool completely and break apart -- enjoy!

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 2/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated sugar
3/4 cup brown sugar, firmly packed
1/8 teaspoon almond extract
7/8 teaspoon vanilla extract
2 eggs
1/2 cup chunky peanut butter
6 ounces fine milk chocolate candy bars (i use symphony with almonds and toffee)
2 cups oats
11 ounces semisweet chocolate chunks

1 preheat oven to approximately 360 degrees.
2 in a mixing bowl, combine flour, ginger, salt and baking soda, set aside.
3 melt chocolate bar in double boiler or microwave.
4 in a large mixing bowl, cream butter, sugar, brown sugar and extracts until thoroughly mixed.
5 add one egg at a time, mixing on low speed, scraping down sides of bowl between each egg.
6 add melted chocolate bar and peanut butter, mixing on low until throughly combined.
7 slowly add flour mixture to batter.
8 stir in oats and chocolate chunks by hand.
9 form balls by rolling between hands or drop by heaping tablespoons onto baking sheet then slightly flatten balls on baking sheet.
10 bake for 9-11 minutes, until slightly golden, rotating sheets halfway through cooking time.
11 let cool on sheet for 5 minutes, then transfer to wire rack or wax paper to cool completely.

Total Time: 2 mins Preparation Time: 2 mins

Total Time: 4 hrs 20 mins Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

1 put the banana in a small freezer bag and expel any air and place in the freezer for 4 hours or until frozen.
2 put the cocoa powder in a small bowl and add the boiling water and stir until cocoa powder has dissolved and set aside for 10 minutes to cool.
3 put the banana, cocoa powder mixture and frozen yoghurt in a small food processor and process until combined and divide between bowls and serve straightaway.