CHOCOLATE MESS
Steps:
- For the cake: Prepare cake mix according to directions on box and bake in a 10-inch ring pan. Allow to cool in pan.
- Cinnamon Ganache: Boil cream and remove from the heat. Place the chocolate pieces into a bowl and pour cream over the chocolate and mix until a smooth texture is obtained. Add cinnamon and combine. Keep warm.
- Toffee Apples and Brandy
- Melt sugar to a light brown caramel on high fire. Slowly pour in the cream while stirring constantly. When all caramel melted, remove pan from the heat and add the brandy and apples. Lower the flame, cook for about 5 minutes and then allow time for it to cool down
- Assembling "The Mess"
- Place pan on a platter or remove cake from pan.
- Pour the ganache on top of cake until it is nearly covered.
- Pour the toffee mixture on top the cake. Include 3 scoops of ice cream on the center of the cake. Put whipped cream around the cake. Decorate with dark, milk and white chocolate chunks. Serve with spatulas and let people eat straight from the pan to make them fulfill all their childhood desires that were always forbidden!!
CROCK POT TRIPLE CHOCOLATE MESS
Make and share this Crock Pot Triple Chocolate Mess recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot with non-stick spray.
- Mix all ingredients and place in crock pot.
- Cook on LOW for 5-6 hours.
- Try not to lift the lid.
- Serve with ice cream.
TRIPLE CHOCOLATE SURPRISE - CROCK POT
Chocolatey dessert that you make in the crock pot. Serve hot or warm with ice cream and/or whipped cream topping.
Provided by Crafty Lady 13
Categories Dessert
Time 8h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot with non-stick cooking spray or lightly grease.
- Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
- Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
- Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.
TRIPLE CHOCOLATE SNOWQUAKES
Yum, these are all chocolatey, and cracked, and covered with powdered sugar, as if hit by a snow quake! Triple chocolates make for a chocolate lovers treat! Adapted from Country Living magazine.
Provided by Sharon123
Categories Dessert
Time 27m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
- Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
- Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
- Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
- Preheat oven to 350* F.
- Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
- Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
- Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
- Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!
Nutrition Facts : Calories 77, Fat 3.1, SaturatedFat 1.9, Cholesterol 12.8, Sodium 56.4, Carbohydrate 12.4, Fiber 0.7, Sugar 8.3, Protein 1.1
TRIPLE CHOCOLATE DROPS
Steps:
- Combine flour, baking powder, cinnamon and salt in a medium-size bowl. Set aside. In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate.
- Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chocolate chips and walnuts, if desired. Cover and freeze or refrigerate until very firm, one to four hours.
- When ready to bake preheat oven to 350 degrees. Grease four large baking sheets. Divide dough into sixths; refrigerate all but one portion.
- With floured hands, roll slightly rounded teaspoons of unrefrigerated dough into 1-inch balls. Arrange, 1 inch apart, on baking sheets. Repeat with remaining five portions of dough, keeping dough you're not working on refrigerated.
- Bake 7 to 9 minutes, or until barely brown on the bottom. Do not overbake. Cookies will seem very soft, but will firm as they cool. Cool cookies on racks.
- Spoon about 1 teaspoon of glaze on each cookie and spread with back of the spoon. If desired, lightly sprinkle each cookie with grated chocolate. Let glaze set before storing cookies in an airtight container for up to one week. They can be frozen.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 29 milligrams, Sugar 8 grams, TransFat 0 grams
TRIPLE CHOCOLATE BROWNIES
The DH saw this in Recipe + magazine and asked me to save to make. The cooks tip was that you can store these in an air tight container for up to 4 days (so you can make ahead) and they freeze well for up to 3 months. I have since made this but when I went to the pantry for my white chocolate chips/bits I discovered I only had dark chocolate, milk chocolate and caramel chips/bits so let the DH choose and he chose caramel other than that I made as directed and ended up with dense but moist brownie. DH has suggested a bigger pan may be better so would suggest a 25cm (10" x 10" instead of the 20cm (8" x 8") and he also said they may be better cut into smaller slices even half as they are very rich.
Provided by ImPat
Categories Dessert
Time 40m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C/160C for fan forced.
- Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
- Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
- Cool slightly and stir in eggs, chocolate chips and essence.
- Sift flour and cocoa over the chocolate mixture and stir to combine.
- Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
- Cool completely in pan (brownie will firm on standing).
- Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.
Nutrition Facts : Calories 219, Fat 15.2, SaturatedFat 9.1, Cholesterol 64.3, Sodium 83.8, Carbohydrate 21.1, Fiber 2.2, Sugar 13.3, Protein 4.1
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