Best Chocolate Cooking Recipe

Sunday, June 14, 2015

Total Time: 7 hrs Preparation Time: 7 hrs

Servings: 8
1 chocolate cookie pie crust (store-bought or you can make your own chocolate crust)
1 (8 ounce) package cream cheese, room temperature
1 cup creamy peanut butter (do not use home made for this)
1 tablespoon pure vanilla extract
1 cup sugar
1 3/4 cups whipped cream (measure 1-3/4 cups before whipping)
5 cadbury crispy crunch bars (use full-size bars for this) or 5 butterfinger candy bars, finely chopped (use full-size bars for this)

1 in a medium size bowl using a electric mixer, beat 1-3/4 cups whipping cream until very stiff peaks form; then refrigerate while making the rest of the pie.
2 in another bowl, beat together the softened cream cheese, peanut butter, vanilla and 1 cup sugar until very smooth (about 5-6 minutes, the mixture will be thick).
3 gently fold in the whipped cream into the peanut butter mixture.
4 spoon the filling into prepared crust.
5 sprinkle the chopped chocolate bars over the peanut butter/cream filling.
6 place in the freezer until very firm (about 7 hours).

Total Time: 6 hrs Preparation Time: 6 hrs

1 coat a 9 inch pie pan with cooking spray.
2 combine cookies crumbs with butter.
3 using a measuring cup, press crumb mixture onto bottom and up sides of pan.
4 using fingers, pinch crumbs together at top edge to form neat border around crust.
5 in food processor or blender, puree strawberries with 3/4 cup sugar, tequila and juice; transfer to bowl.
6 in another bowl at high speed, beat 1/2 cup cream until stiff peaks form.
7 using whisk fold whipped cream into strawberry mixture.
8 spread 2 cups strawberry mixture in crust.
9 cover pie and remaining bowl of filling with plastic wrap; freeze 2 hours.
10 remove plastic wrap.
11 spread remaining filling over frozen pie, mounding slightly in center.
12 wrap; freeze until firm, 3 hours.
13 beat remaining cream and sugar until stiff peaks form.
14 spread 2 cups whipped cream over pie.
15 if desired, transfer remaining whipped cream to pastry bag with fitted star tip; pipe or mound around edge of pie.
16 return to freezer until ready to serve.
17 if desired, decorate top with sliced strawberries.

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

1 break up the chocolate and place it, with the milk and honey in a heavy saucepan over medium heat.
2 scrape the bottom and sides constantly with a rubber spatula until the chocolate is melted and then whisk the mixture until smooth.
3 meanwhile, place the yolks in a stand mixer bowl and beat to mix.
4 gradually add the sugar and beat until the mixture becomes slightly pale.
5 then, very slowly and on low speed, add the warm chocolate mixture and beat until smooth; it will be thick.
6 transfer the mixture to a large heavy saucepan; cook over low heat, you must scrape the bottom and sides constantly with a large wide rubber spatula, until the mixture reaches 140° on a candy thermometer.
7 gradually whisk in the cream; stir occasionally until cool.
8 chill in the freezer or refrigerator until very cold, and then freeze in an ice cream maker according to manufacturerâ€™s directions.

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

1 in a food processor, pulse butter, brown sugar, cinnamon and chocolate until well mixed and chunky.
2 toast bread. sprinkle chocolate mixture evenly over warm toast.

Total Time: 2 mins Preparation Time: 2 mins

1 place m&m's into a zip lock bag.
2 print and attach following;.
3 i know you've been bad this year, so listen here's the scoop-- i'm running short of treats this year, so you get grinch poop!

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

4 ounces chocolate, chopped
1 3/4 cups 35% cream, divided
1 cup raspberries (fresh or frozen, thawed)
1 tablespoon granulated sugar
1 teaspoon unflavored gelatin
fresh raspberry, to garnish, if using frozen raspberries, don't drain the juice off when thawing (it will add flavour to the dessert)

1 in heatproof bowl set over hot, not boiling water, melt chocolate with 1/4 cup of the cream. stir until smooth. let cool to room temperature (it should still be fluid). meanwhile, in saucepan, mash raspberries, sugar and 1 tbsp water until juicy. sprinkle with gelatin: let stand for 5 min or until softened. cook over medium-low heat, stirring, for about 2 min or just until gelatin is melted. set aside; let cool completely.
2 meanwhile, cut 3-inch wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2 cup jelly jars, ramekins or other dishes; set aside.
3 in large bowl, whip remaining cream until stiff. fold one-quarter into chocolate mixture. fold chocolate mixture into remaining cream until blended. gently fold in raspberry mixture, without blending completely to give a swirled effect.
4 spoon enough cream mixture into ramekins to fill just to rim. carefully push paper strips about 1/4 inch down into ramekins lining inside edge to make a collar. fill with remaining cream mixture. cover loosely and freeze until semi-frozen, about 2 hours or for up to 2 days. (if completely frozen, let thaw for about 10 min before serving.) run a warm knife around both sides of paper and remove collars. serve with fresh berries.

Total Time: 5 mins Preparation Time: 5 mins

1 blend together cream cheese & peanut butter.
2 in another bowl, whip the cream to soft peaks & slowly add the truvia.
3 fold the whipped cream mixture into the peanut butter mixture.
4 spoon into a prepared pie crust. place in the freezer for at least an hour. this can be topped with shaved chocolate curls or lower carb chocolate sauce.