TRIPLE CHOCOLATE-CHERRY COOKIES
This is from a Pillsbury holiday baking book. I haven't made these yet. It says to store them tightly covered to keep them fresh.
Provided by Zaney1
Categories Drop Cookies
Time 1h9m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Lightly grease cookie sheets.
- In large bowl, beat butter, sugar and brown sugar until light and fluffy.
- Beat in melted bittersweet chocolate and eggs.
- On low speed, beat in flour, cocoa, and baking soda until mixed.
- Fold in 1 cup of the vanilla chips and 3/4 cup chopped cherries.
- Drop by tsp about 2 inches apart on lightly greased cookie sheets.
- Bake 9-11 minutes or until set.
- DO NOT OVERBAKE.
- Cool 2 minutes on pan.
- Remove to wire racks and cool completely, about 15 minutes.
- Meanwhile, in a small microwavable bowl, put remaining vanilla chips and oil.
- Microwave on high 30 seconds (depending on your microwave) .
- Stir.
- If necessary, microwave in 10 second intervals, stirring between each, until chips are melted and smooth.
- Spoon drop of melted vanilla chip mixture in center of each cookie and top with a cherry half.
- Drizzle remaining vanilla chip mixture over cookies.
Nutrition Facts : Calories 1328.5, Fat 69.3, SaturatedFat 41.6, Cholesterol 235.7, Sodium 742.1, Carbohydrate 167.3, Fiber 4.6, Sugar 109.7, Protein 15.3
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
TRIPLE CHOCOLATE CUSTARD PIE
Make and share this Triple Chocolate Custard Pie recipe from Food.com.
Provided by itsnevrenough
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a small saucepan, stir together syrup, milk, and sugar.
- Cook over low heat, stirring constantly, until mixture bubbles at edges.
- Set aside.
- In a medium bowl, beat together eggs and vanilla until well-blended.
- While stirring constantly, slowly pour in heated milk.
- Stir until well combined.
- Pour into pie shell.
- Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
- Cool on wire rack.
- Serve warm or refrigerate and chill thoroughly to serve cold.
- Garnish with whipped cream and mint leaves, if desired, just before serving.
TRIPLE CHOCOLATE TART
Make and share this Triple Chocolate Tart recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Combine cookies and sugar in food processor.
- Pulse until cookies are finely crushed.
- Add melted butter in stream and process until crust is evenly moistened and begins to come together.
- Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
- Filling: Place chocolate in bowl.
- Heat cream in medium-size saucepan just until simmering.
- Pour over chocolate; let stand 2 minutes.
- Stir until smooth.
- Pour into bottom of prepared crust.
- Refrigerate 30 minutes or freeze 10 minutes, until firm.
- Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
- Stir in vanilla.
- Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
- Spread into tart shell, swirling top decoratively, if desired.
- Refrigerate 30 minutes or until firm to the touch.
- Garnish with chocolate curls.
Nutrition Facts : Calories 322.3, Fat 21.7, SaturatedFat 12.8, Cholesterol 39.1, Sodium 360.8, Carbohydrate 32.5, Fiber 3.4, Sugar 14.1, Protein 5.1
TRIPLE CHOCOLATE BISCOTTI
Make and share this Triple Chocolate Biscotti recipe from Food.com.
Provided by StevenHB
Categories Dessert
Time 1h45m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Heat the oven to 325°F.
- Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
- If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
- Set aside to cool.
- Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
- Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
- In a separate bowl, lightly whisk together the eggs and vanilla extract.
- With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
- Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
- Divide the dough into four equal parts.
- With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
- Place the logs 4 inches apart on greased or parchment lined baking sheets.
- Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
- Remove the baking sheets from the oven and reduce the temperature to 300°F.
- Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
- Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
- Transfer the biscotti to a rack to cool.
- While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
- With a knife, spread white chocolate on one cut side of each cooked biscotti.
- Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
- Allow the chocolate to harden.
- Peel the biscotti from the parchment and store in an airtight container.
Nutrition Facts : Calories 149.7, Fat 6.8, SaturatedFat 2.3, Cholesterol 20.9, Sodium 66.1, Carbohydrate 21.2, Fiber 1.4, Sugar 14.1, Protein 3
TRIPLE CHOCOLATE MOUSSE
A trio of milk, dark and white chocolate combined in a delectable mousse
Provided by Gary Rhodes
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
- Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
- Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
- Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
- Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.
Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
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