Chocolate Stuff Recipes

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CHOCOLATE COVERED STUFF

Provided by Anne Burrell

Categories     dessert

Time 1h15m

Yield 3 dozen things

Number Of Ingredients 4



Chocolate Covered Stuff image

Steps:

  • Bring a saucepan with 1 inch of water to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost melted. Remove it from the saucepan and continue to stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
  • Line a cookie sheet with parchment or waxeds paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden.
  • Store in cool airtight containers for up to 2 weeks.
  • Try not to eat them all at the same time.

2 cups semisweet or dark chocolate chips or chopped chocolate from a block
2 dozen biscotti, homemade or purchased, or 2 dozen mini pretzels
2 cups dried fruit
Red and green sprinkles or smashed candy cane pieces

STUFFED CHOCOLATE PUFFS

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 9



Stuffed Chocolate Puffs image

Steps:

  • For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
  • Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
  • In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
  • With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator.
  • For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.
  • For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.

2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
8 ounces semisweet chocolate, broken into small chunks
3 cups whipping cream
1/2 cup plus 1 tablespoon flour
1/2 cup milk
3 1/2 tablespoons unsalted butter
2 eggs
1/8 teaspoon salt

CHOCOLATE STUFF

Its a whole gooey mess with an entire stick of butter in there, slow baked in a bath of water. YUM! Recipe from the Sweet Potato Queens Book of Love.

Provided by invictus

Categories     Dessert

Time 1h5m

Yield 16 slices

Number Of Ingredients 7



Chocolate Stuff image

Steps:

  • Beat two eggs with a cup of sugar and a half cup of flour.
  • Melt a stick of butter with two tablespoons of cocoa.
  • Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want.
  • Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 40 to 50 minutes.

2 eggs
1 cup sugar
1/2 cup flour
1/2 cup butter
2 tablespoons cocoa
1 teaspoon vanilla
nuts (optional)

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