Rocky Road Candy

Ingredients: 

10 ounces Ghirardelli Milk Chocolate Baking Bar
1 ¹/₂ cup mini marshmallows
¹/₂ cup chopped nu

Chocolate Cherry Bundt Cake

Ingredients: 

2 100% Cacao Unsweetened Chocolate Baking Bars
1/2 cup Unsweetened Cocoa
2 cups dried cherries
1/2 cup kirsch
3/4 cup canola oil
1 1/4 cups sugar
1 large egg
2 cups all-pur

Chocolate Frosting

Ingredients:  4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 4 tablespoon(s) butter 3 cups powde

Chocolate Peppermint Cookie

24 cookies

Ingredients: 

8 ounces 60% Cacao Bittersweet Chocolate Chips
2 Peppermint Bark Baki

Flourless Brownies with Ganache Courtesy of Martha Stewart

Ingredients:  1/4 cup Unsweetened Cocoa Powder 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 1 cup (2 sticks) unsalted butter cubed 1 1/4 cups granulat

Chocolate Peppermint Crunch Courtesy of Martha Stewart

Ingredients: 

12 to 15 chocolate graham crackers
1/2 cup sugar
1 cup unsalted butter, room temperature
1/4 teaspoon coarse salt
30 Milk Chocolate Peppermint Bark SQUARES, chopped

Directions

Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers in a single layer on baking sheet with edges touching; set aside. Place sugar and butter in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and cook at a rapid simmer until mixture reduces and is syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
Transfer to oven and bake until bubbling, about 10 minutes. Remove from oven and sprinkle with chopped chocolate. Let cool completely; refrigerate if necessary to set chocolate.
Break into pieces and serve. Peppermint crunch may be stored in an airtight container for up to 5 days.

Pasilla Mole

Ingredients

4 to 6 dried pasilla chilies (or other types of black, dried chilies)
1 can chopped tomatoes
¾ cup (2 dl) chopped onion
3 cloves garlic, chopped
1 cup (2.4 dl) chicken broth
¼ cup toasted sesame seeds
3 tablespoons raisins
½ teaspoon ground cloves
½ teaspoon ground pepper
½ teaspoons ground cinnamon
½ teaspoons ground coriander
2 oz (60 g) bittersweet chocolate (70-85%)
salt to taste

Method

1. Soak the dried chilies in hot water until soft. Remove stem, remove seeds if you wish a mild flavor. Chop the chilies.
2. In a blender mix tomatoes, onion, garlic, chopped chilies, most of the sesame seeds, chicken broth, raisins and spices, and puree on high speed.
3. Heat the sauce, cook for 10-20 minutes while stirring frequently. Add chocolate. Add salt to taste, and more spices if needed.
4. Serve with chicken, sprinkle toasted sesame seeds on top; serve rice and salad with sweet peppers as side dishes.

Variations

1. You may substitute most of the sesame seeds with sesame paste (tahini) and use toasted sesame seeds only to sprinkle on top.

Chicken with Mole Negro

Ingredients

3 tablespoons corn oil
8 whole chicken legs with thighs attached
4 dried pasilla chilies, chopped
4 dried ancho chilie

Chocolate Truffles with Orange Liqueur

Ingredients

7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) orange liqueur
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)

Method

1. Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
2. Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
3. Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
4. Cool them in the refrigerator before coating with melted dark chocolate.
5. Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
6. Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
7. Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
8. You may decorate the truffles with melted white or dark chocolate.
9. The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.

Truffles with Milk Chocolate and Coffee

Ingredients

7 oz (200 g) milk chocolate
2 oz (60 ml) strong hot coffee, preferably espresso
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)

Method

1. Break the milk chocolate into small pieces and melt with coffee over hot water.
2. Whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
3. Scoop a small tablespoon of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
4. Cool them in the refrigerator before coating with melted dark chocolate.
5. Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
6. Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
7. Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
8. The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.

Classic Chocolate Truffles with Rum

Ingredients

8 oz (225 g) semisweet chocolate
½ cup (1.2 dl) heavy cream
1½ tablespoons

Making Chocolate Fudges

Chocolate fudges can be more difficult to prepare than chocolate cakes. The reason is that it is difficult to avoid sugar crystals in your fudge. The chemistry of making fudges can explain the difficulties and how they can be overcome.

When making a fudge sugar and condensed or evaporated milk is boiled to remove water until the sugar content is sufficiently high to give the right texture when cooled. This boiling sugar solution will become over-saturated when cooled, so it is quite difficult to avoid sugar crystals to be formed.

To avoid sugar crystals:

• Wash down the sides of the pot early in the cooking process, for example by using a wet pastry brush.
• Do not scrape the sugar solution saucepan as this will transfer chunks of sugar to your new bowl.
• Use some corn syrup and/or marshmallows to reduce the formation of crystals.

Also remember to:

• Stir constantly when boiling the sugar solution by using a wooden spoon.
• Ensure that the sugar solution has been boiled sufficiently; if you use a candy thermometer stop boiling when the temperature reaches 238 degrees F (114 degrees C). If you haven't got a candy thermometer use the cold water test: collect a teaspoon of hot sugar solution, put the teaspoon with the sugar solution into a glass of cold water, keep it there for 2-3 minutes until it is cold. Try to roll the cooled sugar solution into a ball that can be flattened between the thumb and forefinger. If no balls can be formed continue boiling. If the balls resists flattening add a tablespoon or two of milk and trying again.
• Place butter, chocolate chips, marshmallows and vanilla into another bowl or saucepan and pour the hot sugar solution directly over it.
• Pour the hot fudge mixture into a pan which has been lined with aluminum foil and lightly sprayed with a non-stick vegetable spray or a thin layer of butter.

If your recipe calls for Evaporated Milk and you have only got Sweetened Condensed Milk: use a mixture of Sweetened Condensed Milk and Regular Milk (half amount of each).

If your recipe calls for Sweetened Condensed Milk and you have only got Evaporated Milk: use a mixture of Evaporated Milk and Extra Fine Granulated Sugar (half amount of each by volume).

With a sprinkling of coconut a simple fudge delight can be transformed into a festive muddy mountain in a whirl wind of snow. This makes every child grin with delight!

Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper.

Crazy Mamie Fudge

Ingredients

¼ cup butter (1/2 stick, chilled)
4 ¾ cup sugar (granulated)
12 oz evaporated milk (one large can)
12 oz semi-sweet chocolate chips (one bag, 2 cups)
11 ½ oz milk chocolate chips (one bag, 2 cups)
13-14 oz marshmallow cream or marshmallow fluff
(two 7 oz jars, may substitute 4 cups of mini-marshmallows)
2 cup nuts (walnuts, pecans, almonds, chopped -or- 8 oz bag)
1 tsp vanilla extract
1 tsp imitation butter flavor (optional)

Method

1. Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
2. Place chips, vanilla & butter flavor, about half the marshmallow cream, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
3. Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer.
4. Add marshmallow cream - fold in - the boil will stop.
5. Bring back to a rolling boil and continue to boil for 8 full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed). Use the lowest flame possible to keep the rolling boil. The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
6. Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan.
7. Mix thoroughly and pour into prepared pan.
8. Cool 2-3 hours at room temperature.
9. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

Skaarup's Fantasia Fudge

Ingredients

½ cup butter
2 ½ cup sugar (extra-fine granulated preferred)
5 oz. evaporated milk (one small can)
12 oz. semi-sweet chocolate

Layer Cake With Cocoa

 

Ingredients

¾ cup (170 g) butter, softened
¾ cup (170 g) sugar
3 eggs
1+¼ cup (140 g) all-purpose flour
1/3 cup (60 g) finely ground almonds
3 tablespoons unsweetened cocoa powder
1 teaspoons baking powder
1 teaspoon vanilla extract
5 tablespoons boiling water

Ingredients for frosting

½ cup (110 g) butter
1½ tablespoon water
8 oz (225 g) icing sugar
1½ tablespoon unsweetened cocoa powder
1½ teaspoon vanilla extract

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Beat the softened butter with sugar.
4. Add one egg at a time, mix well between each egg.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6. Add 5 tablespoons of boiling water and mix well.
7. Bake at 350 degrees until a wooden pick inserted in center comes out clean, ca. 40-50 minutes.
8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Frosting

1. Melt the butter with 1½ tablespoon water in a sauce pan and remove from the heat.
2. Mix with icing sugar, cocoa powder and vanilla. Stir until smooth.
3. Use one third or the frosting to sandwich the two layers together and coat the cake with the remainder of the frosting.
4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.

Please note that frostings made with chocolate are usually better than those made with cocoa! Click here for more frostings.

Variations

1. You may substitute the hot water with hot coffee.
2. If you mix some boiling water with the cocoa powder prior to adding it to the frosting mixture it would melt all the little lumps of cocoa powder you would get.
3. If you do not completely melt the butter but softens it you will get a far more rewarding result.

Devil's Food Cake

Ingredients

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-p

Scandinavian Brownies

(One-layer Chocolate Cake with Cocoa)

 

Ingredients

1¼ cup (140 g) all-purpose flour
1½cup (330 g) sugar
4 tablespoons unsw

Easy Brownies made with cocoa

 

Ingredients

¾ cup (170 g) butter
1 ¼ cup (275 g) sugar
2 teaspoon vanilla
3 eggs

Semi-liquid Chocolate Cake (flourless)

Ingredients

6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar

Chocolate Layer Cake

 

Ingredients

1+½ cup (340 g) butter, softened
1+2/3 cup (365 g) sugar
6 eggs
2+2/3 cup (300 g) all-purpose flour
About 3/4 cup (120 g) finely ground almonds
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
½ cup boiling water

Ingredients for frosting

6 tablespoons (80 g) butter
7 oz (200 g) semisweet chocolate (40-60% cocoa)
2 eggs (salmonella-free)
7 oz (200 g) icing sugar (confectioner's sugar)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
3. Beat the softened butter with sugar.
4. Add one egg at a time, mix well between each egg.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6. Add ½ cup of boiling water and mix well.
7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Frosting

1. Melt butter and chopped chocolate in a double boiler.
2. Beat the eggs with icing sugar and mix with the chocolate and butter mixture.
3. Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting.
4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.

Variations

1. You may substitute the boiling water with hot coffee or tea.
2. If you want a smaller cake use half the amount of each ingredient and one cake tin. Make then only two layers.
3. For the frosting you must use an egg without salmonella risk. If this is not available, please use a different chocolate frosting.
   

This cake is approximately 3 inches (7.5 cm) tall. We have also a recipe for a chocolate layer cake with cocoa instead of chocolate. That cake is not as tall as this one.