DOUBLE CHOCOLATE FUDGE CUPS
Semi-sweet chocolate and cocoa powder team up to give these fudge cups a double dose of chocolate flavor. As for their texture? They're flourless-moist and chewy.
Provided by My Food and Family
Categories Baking Ingredients
Time 38m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Microwave chocolate and oil in microwaveable measuring cup on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add cocoa powder; mix well. Cool 5 min.
- Beat egg whites and sugar in medium bowl with mixer on high speed 3 min. or until tripled in volume. Add melted chocolate mixture; beat on medium speed until well blended.
- Spoon batter into 6 paper-lined muffin cups. (Muffin cups can be almost full.)
- Bake 18 min. or until fudge cups are puffed and set in centers. Remove from oven; cool 5 min. before removing from pan.
- Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SWIRLED DOUBLE-CHOCOLATE FUDGE
Double up on your favorite sweet flavors with this Swirled Double-Chocolate Fudge recipe. Prep this double-chocolate fudge in just fifteen minutes, refrigerate until firm and enjoy the combination of white and semi-sweet chocolates for dessert tonight.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1/2 cup milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 45 sec. Stir until chocolate is completely melted and mixture is well blended. Stir in vanilla.
- Spread onto bottom of prepared pan.
- Microwave white chocolate with remaining milk as directed for semi-sweet chocolate; pour over semi-sweet chocolate layer in pan. Swirl gently with knife.
- Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting into pieces.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 21 g, Fiber 0.6747 g, Sugar 20 g, Protein 2 g
DOUBLE CHOCOLATE FROZEN FUDGE POPS
Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.
Provided by ying
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
- Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 22 g, Cholesterol 11.4 mg, Fat 5.7 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 41.8 mg, Sugar 19 g
DOUBLE CHOCOLATE BISCOTTI
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Provided by Janet Allen
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g
FIVE-MINUTE DOUBLE CHOCOLATE FUDGE
It only takes 5 minutes and your microwave to prep our double chocolate fudge. It's ready to dig into in just 1 hour.
Provided by Heather Baird
Categories Dessert
Time 1h
Yield 64
Number Of Ingredients 5
Steps:
- Grease 8-inch square baking dish with butter.
- In 2-quart microwavable bowl, stir condensed milk and chocolate chips; add baking chocolate. Microwave uncovered on High 1 minute; stir. Microwave about 2 minutes longer or until chocolate is melted and mixture can be stirred smooth.
- Stir in vanilla and nuts. Spread mixture evenly in baking dish. Refrigerate until firm. For 64 (1-inch) squares, cut into 8 rows by 8 rows.
Nutrition Facts : ServingSize 1 Serving
DOUBLE CHOCOLATE FUDGE
This is one of my favorite fudge recipes. Perfect for the chocoholic in your family!(Cooking time is cooling time)
Provided by Denise in da Kitchen
Categories Candy
Time 2h15m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
- Remove from heat; stir in 1/2 cup walnuts.
- Spread evenly into foil-lined 9-inch square pan.
- In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
- Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
- Chill for 2 hours, or until firm.
- Turn fudge onto cutting board; peel off foil and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 1638.5, Fat 80.1, SaturatedFat 47.4, Cholesterol 90.2, Sodium 296.8, Carbohydrate 230.6, Fiber 10.8, Sugar 213.6, Protein 25.1
DOUBLE CHOCOLATE FUDGE
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 pounds (150 pieces).
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Nutrition Facts :
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
DOUBLE CHOCOLATE KRINKLE FUDGE COOKIES
This is a recipe I adapted from the Hershey's Kriss Kringle Fudge cookie recipe. I used the Hershey's Special Dark Cocoa. The dough will be stiffer than the original and easier to work with. I think.
Provided by anitaschlom
Categories Dessert
Time 25m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Stir melted chocolate chips, butter and cocoa together. Add eggs, vanilla, baking soda , salt and sugar. Mix til well blended. Add flour slowly as not to have a mess everywhere. Cover and refrigerate until firm, about 3 hours.
- Heat oven to 300°F Use partchment paper on cookie sheets. Shape dough into 1 inch balls. Roll in sifted powdered sugar. Place 3 inches apart on cookie sheet.
- Bake 15 minutes until tops start to crackled appearance and are set. Remove whole sheet of paper with cookies on it to cool. Cool completely. Makes appox. 2 1/2 doz. Depending on how many you eat. LOL.
Nutrition Facts : Calories 222.6, Fat 10.6, SaturatedFat 6.3, Cholesterol 44.5, Sodium 177.7, Carbohydrate 32.4, Fiber 1.8, Sugar 23.5, Protein 2.8
DOUBLE CHOCOLATE WALNUT FUDGE
Anyone who's fond of chocolate will like this smooth, nutty fudge twice as much. I enjoy making several batches when Christmas rolls around. It doesn't last long at our house during the December festivities! -Florence Hasty, Louisiana, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 pounds (81 servings).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with butter., In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan., In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, until firm, about 2 hours. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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