For all the chocolate lovers out there - here are some recipes that floated by on the now-defunct CHOCOLATE-L list at Cornell. -Jesse __________________________________________________________ I received a really neat cookbook for Christmas "Forrest Gump My Favorite Chocolate Recipes" and decided yesterday that I was in the mood for brownies. The following is the receipe I used and are they every good :) Forrest's Favorite Fudge Brownies 2 1/2 cups sugar 1 1/2 cups butter or margarine 5 ounces unsweeted chocolate 6 large eggs 2 cups all purpose flour 1 cup coarsely chopped macadamia nuts or almonds (I used almonds) Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts, stirring often. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour batter into greased 13 x 9 inch pan. Bake at 350 for 30 - 35 minutes. Frost with: 1 cup whipping cream 12 ounces semi sweet chocolate heat whipping cream in medium saucepan over medium heat; add chocolate, stirring until smooth. Remove from heat, and cool to room temperature. __________________________________________________________ Charlie's Heavenly Cocoa This is Charlie's personal recipe: 1 3/4 cup whole milk or reconstituted milk 1/4 cup whipping cream or 1/2 cup half and half 1/4 cup Hershey's "European style" cocoa or better grade imported Dutch-processed cocoa Dash of nutmeg Dash of cinnamon 2 tsp of dark rum (eg. Myers's or Mt. Gay) 2 tsp cognac or Napolean brandy Sweeten to taste __________________________________________________________ Hot Cocoa 1/2 cup sugar 1/4 cup cocoa dash salt 1/3 cup hot water 4 cups milk 3/4 teaspoon vanilla extract In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do not boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, as desired. Makes 5 8oz servings. __________________________________________________________ This is a homemade mix that is actually pretty good : Hot Cocoa Mix 2 cups nonfat dry milk powder 3/4 cup sugar 1/2 cup cocoa 1/2 cup powdered non-dairy creamer (coffee creamer) Dash salt In large bowl, combine all ingredients; blend well. Store in tightly covered container. Makes 3 3/4 cups. To Serve : Place 1/4 cup in heatproof cup or mug; add 3/4 cup boiling water. Stir to blend. Serve hot, with marshmallow, if desired. I found these recipes on the Hershey chocolate web cite. __________________________________________________________ Here is that brownie recipe for all of you (now that I've typed it). Bake, eat, and be merry. As far as I know, margarine can be substituted for the butter, but I've never tried it myself (my own personal belief is that chocolate is an indulgence and not meant to be "healthful") ;) Creme de Menthe Brownies Cake: 1 cup sugar 1/2 cup butter-softened 4 eggs 1 can Special Dark chocolate syrup 1 cup flour 1/2 teaspoon salt 1 teaspoon vanilla Mint: 2 cups 10x confectioners sugar 2 Tablespoons Creme de Menthe liqueur 1/2 cup butter, softened Glaze: 6 ounces semi-sweet chocolate chips 6 Tablespoons butter Mix all ingredients for cake layer. Pour into greased and floured 9x13 inch baking dish. Bake at 350 degrees F for 30 minutes. Mix mint layer and spread over cooled cake. Melt chips and butter together and let cool slightly. Spread glaze over mint. Chill...and ENJOY! ...more: I made some yesterday because I just happened to have the ingredients in my cupboard. I also tried a different Thing to the mint, try using either Ammeretto or a chocolate liqueur...YUMMY __________________________________________________________ Here is a great recipe for those of you who like the bittersweet/dark chocolate taste. The real name of these cookies is Pennsylvania Dutch Chocolate Cookies, but my mom and her friend started calling them Buffalo Chips a long time ago. Cook up a batch and I am sure you will see why. (These cookies will get crunchy when they cool. For a soft cookie either heat in the microwave for 2-3 seconds *or* put a slice of white bread in the storage container/cookie jar) 1 c. shortening 2 c. sugar 2 eggs 1 c. cocoa (unsweetened powder - I like Hershey or Baker0 2 c. flour 1 tsp. baking soda 1/4 tsp. salt Mix in order, creaming shortening (can use butter/margarine) and sugar, then add eggs, last add the dry ingredients. Mix well. Make into balls the size of walnuts. Press down with a fork. Bake 10 minutes. (cookies will be soft when removed from the oven.) __________________________________________________________ When I was at my Aunt's house during the Christmas Holidays she served Cinnamon-Chocolate Mexican Cookies. I fell instantly in love with these cookies. I just received the recipe from her and am going to spend the afternoon baking cookies (yum yum). Cinnamon-Chocolate Mexican Cookies makes about 3 dozen cookies 1/4 cup all purpose flour 1/2 cup unsweetend cocoa powder 2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/8 teaspoon salt 8 tablespoons softened butter 1/2 cup sugar 2 large eggs 1 cup semisweet chocolate chips 1 cup chopped walnuts or pecans Preheat oven to 350 F In medium bowl combine flour, cocoa, cinnamon, baking powder and salt until blended. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, until smooth and creamy. Stir in flour mixture, chocolate chips and nuts until blended. Drop dough by tablespoons, onto large greased cookie sheet. Bake cookies until set, about 10 minutes. Remove cookies to wire rack to cool, repeat with remaining dough. Store cookies in tightly covered container. I hope you enjoy these cookies as much as I do. ...more: Just finished making the Cinnamom-Chocolate Mexcian Cookies and here are a few notes: 1) 8 tablespoons of butter is the same as 1/2 cup (makes measuring much easier) 2) drop the dough by the teaspoonful, they spread! 3) watch the cookies during the last few minutes of baking, my oven only needed 8 minutes at 350 F. 4) let them cool atleast for 5 minutes before mowing down, the chocolate chips are still very hot and gooy. __________________________________________________________ This recipe is from a local restaurant (Angus Barn in Raleigh, NC) and it is both delicious and easy. A winning combination! Chocolate Chess Pie 1 unbaked 9" pie shell 2 oz. semi-sweet chocolate 8 tbs. (1 stick) butter 1 c. sugar 2 eggs 1 1/2 tsp. vanilla pinch salt Melt chocolate and butter in double boiler. Remove from heat. Beat sugar, eggs, vanilla and salt together. Add to chocolate mixture. Stir well. Pour into pie shell and bake at 350 F. for 45 minutes. The batter will separate with a lighter chocolate crunchy top and a darker chocolate creamy bottom. Let cool and serve with whipped cream. __________________________________________________________ Chocolate Mousse OK all chocolate lovers, lend me your eyes, This is a recipe I made often when I was working as a chef. It's a = light mousse, not the dark "onctueuse" mousse. I'm afraid I only have = the weights in metric scale, if anyone can covert it to cups & ounces = than maybe you can mail it to me ? Here we go. ingredients : 150 gr eggwhite 100 gr water 300 gr sugar 250 gr warm melted chocate 600 gr dairy cream preparation : Boil water & sugar until it reaches 121=B0C, if you don't have a = thermometer than just boil it for a couple of minutes (do not let it = caramelise or boil too long, the longer you boil sugar the harder it = get's when it cools down, you want a sirup). Set aside. Start beating the eggwhite when halfway start adding the hot sirup = and beat untill stiff and cold, beat the heat out. tip : when you beat eggwhite, always rub the bowl with lemon, it = breaksdown the miniscule fat residues that stick to the metal or plastic. Beat Dairy cream halfway. The cream should stick to a spoon but still = be a bit runny, don't beat it too hard or it will curdle when you add = the chocolate. Stir the chocolate through the cream. Stir in the eggwhite. Scoop into glasses and let set for at least 3 hours in the fridge. You can server the mouse with wipped cream on top. That's it. __________________________________________________________ Triple chocolate cookies.. Hi guys, I hope you are all OK.. I found a recipe that I thought it would be fun to share with all of you... You will need... 4oz/100g white chocolate (I know it's not chocolate but....) 4oz/100g plain chocolate, 4oz/100g milk chocolate, 2oz/50g pecan nuts (roughly chopped)4oz/100g butter (softened) 4oz/100g soft, light brown sugar, 1 medium egg (beaten) 8oz 225g plain flour, 1/2 teaspoon baking powder.. (1).. Preheat the oven to gas 4, 350F or 180C. Roughly chop the 3 chocolates into chunks. Place in a bowl and mix with the pecans.. (2).. Beat together butter and sugar untill light and fluffy, gradually add the egg, Sift in the flour and baking powder and, using a metal spoon, fold together. Stir in the nuts.. (3).. Drop large teaspoons onto a baking sheet, spacing well apart. Bake for 15 minutes.. I hope you enjoy these, (I did)... __________________________________________________________ Subject: Flourless Chocolate Cake Chocolate Strawberry Mousse Cake. Ingredients: Chocolate Cake 8 oz unsalted butter (1 oz melted) 8 oz plain chocolate, broken into 1/2 oz pieces 8 egg yolks 6 oz caster sugar 4 eggs whites Lightly coat the insides of 3 9 x 1 1/2 inch round cake tins with melted butter. Line each tin with greased-proof paper, then lightly coat the paper with more melted butter. Set aside. Preheat oven to 325 degrees F. (170 degrees C) Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 oz plain chocolate in the top of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth and hold at room temperature. Place the egg yolks and 6 oz sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-coloured, about 4 minutes. Scrape down the side of the bolw and beat on high for an additional 2 minutes. While the egg yolks are beating, whish 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared tins, spreading evenly and bake in the preheated oven until a toothpick inserted in the centre comes out clean, about 25 to 30 minutes. Remove from oven allow to cool in the tins for 15 minutes. (During baking the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven) Invert one of the cakes onto the bottom of a springform pan. Invert the other two cakes onto cake circles. Remove greaseproof paper and refrigerate cakes for 30 minutes. Chocolate Strawberry Mousse 1 1/2 pounds strawberries, stems removed 1 pound plain chocolate, broken into 1/2 oz pieces 4 oz white chocolate, broken into 1/2 oz pieces 6 egg whites 1 oz caster sugar 8 fluid oz double cream Reserve the twelve best looking berries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 oz of strawberries (12 medium sized berries should yield 4 oz of puree). Set aside until needed. Refrigerate the remaining berries until needed (including berries for decoration) Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 16 oz plain chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 12 - 14 minutes. Remove from heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with balloon whisk, whisk the 6 egg whites until soft peaks form, about 2 minutes. Continue to whisk on high speed while gradually adding 1 oz sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed. Using hand held whisk, whip the double cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed. Assemble the springform pan. Spread 4 oz of the chocolate strawberry mousse onto the cake layer in the springform pan. Arrange 1/2 of the reserved berries (not the ones reserved for decoration) stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4 inch from the outside edge of the cake and the second inside ring 3/4 inch away from the first. Distribute 1 1/2 pounds of mousse over the berries being careful to keep the berries in position. Holding the tin by the top rim, gently but firmly tap the bottom of the tin 2 to 3 times on your work surface, to eliminate air pockets around the berries. Position a cake layer on top of the mousse, then repeat the process used on the first layer. Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours. (DO NOT FREEZE) Semi Sweet Chocolate Ganache 8 fluid oz double cream 1 oz unsalted butter 1 oz caster sugar 12 oz plain chocolate, broken into 1/2 oz pieces Heat the double cream, butter and sugar in a 4 pint saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Refrigerate 8 fluid oz of the Ganache for at least 1 hour. Keep the remaining Ganache at room temperature. Remove the sides from the springform pan (do not remove the bottom of the pan from the cake this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 - 3 tablespoons of the room-temperature ganache. Evenly spread the remaining amount of ganache over the top and sides of the cake. Refrigerate the cake for 1 hour. Transfer the chilled ganache into a pipping bag with a large sized star nozzle. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes. Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come room temperature before serving. The entire cake may be more than what you are willing to do but I don't see any reason why you can't use the cake recipe on its own (with or without the ganache) __________________________________________________________ If you are looking for a quick chocolate fix, try the following recipe (it takes a mere 30 mintes from start to stomach), from "Comfort Food" by Holly Garrison. Anne Bailey's Chocolate Omelet Ingredients 1 tablespoon butter 6 oz semi-sweet chocolate pieces (1 cup) 4 large eggs, separated 1/3 cup confectioner's sugar 1/3 cup sour cream 1 tablespoon orange or raspberry liqueur Sauce 6 oz semisweet chocolate pieces (1 cup) 2/3 cup whipping cream 2 tablespoons orange or raspberry liqueur (which ever you used before) Preheat over to 325F Melt butter in a 10 inch, non-stick skillet with an ovenproof handle and set aside. Melt chocolate in a small, heavy saucepan, stirring frequently over very low heat. Remove from heat and set aside to cool. While chocolate is cooling, beat egg whites in a large, grease free bowl until frothy. Gradually beat in confectioners sugar. Continue to beat until soft peaks form. Mix sour cream, egg yolks and liqueur in a small bowl. Stir into cooled chocolate mixture until well blended. Gently fold this mixture into the beaten eggs whites until no streaks of white reamin. Scrape into prepared skillet, spreading gently to cover the bottom of the pan. Place pan over low heat and cook without stirring or otherwise disturbing for 5 minutes. Transfer skillet to oven and bake for 15 to 18 minutes or until a wooden pick inserted in the center comes out clean. While omelet is baking, place chocolate and cream in a small heavy saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is melted. Remove from heat and set aside to cool. Stir in liqueur just before serving. Remove omelet from oven and loosen around the edge with a small knife. Place a serving platter over the skillet and invert the omelet onto the platter. Sprinkle generously with confectioners sugar. Serve warm, cut into wedges, with chocolate sauce. Or chill both omelet and sauce and serve later. Hope these give you an idea anyways. Pat __________________________________________________________ Subject: Brownies This is my favorite brownie recipe. They are sort of a cross between a brownie and fudge. Yum! Hope you enjoy them as much as I do. THE ULTIMATE BROWNIE 4 ounces unsweetened chocolate 1/2 cup butter 2 large eggs 1 1/2 cup sugar 1 teaspoon vanilla 1/2 cup flour 1/4 teaspoon salt 1 cup chopped pecans or walnuts Preheat oven to 350 F. Butter an 8-inch square baking pan. Melt the chocolate and butter in a double boiler over hot water stirring occasionally (or put in microwave for a minute or two). Let cool slightly. In a large mixing bowl beat the eggs, gradually adding the sugar. Beat until just combined. Add the chocolate mixture and vanilla, and stir in the flour and salt until just blended. Fold in nuts. Spread evenly in prepared pan. Bake 20 to 25 minutes. Cool completely in the pan and cut into squares. Best if kept in refrigerator. I wrap them individually. __________________________________________________________ Subject: Cocoa cake This is a cake I make often--it makes 3 9" layers. I usually fill it with chocolate mousse and frost it with real buttercream. Cocoa Cake Mix one cup unsweetened cocoa powder (Dutch process preferred) with two cups boiling water. Cool completely. Combine: 2 3/4 cups flour 2 teaspoons baking soda 1/2 tsp baking powder 1/2 tsp salt Set aside. In large bowl, cream 2 sticks of butter (1/2 lb or one cup) with 2 1/2 cups sugar. Mix in 1 teaspoon vanilla and four eggs. Beat until fluffy and light in color, about 5 minutes. To this mixture add chocolate mixture alternately with flour mixture, beginning and ending with flour. (I put in four parts of flour mixture and three parts of cocoa mixture.) Don't overbeat. Pour into three 9" greased and waxed-paper-lined pans. Bake at 350 until toothpick tests clean or with a few crumbs clinging to it. (30-35 minutes?? depending on your oven.) Cool 10 minutes, then turn out of pans to racks to cool. __________________________________________________________ Subject: Triple Chocolate Truffle Torte Hi all, I found a great recipe which consists of three chocolate recipes, so three for the price of one....... TRIPLE CHOCOLATE TRUFFLE TORTE trufflecake---------------------------------- 3/4 pound butter 1 1/2 pounds semisweet chocolate 4 eggs 4 yolks Melt butter and chocolate together in a heavy duty saucepan or double boiler. Let cool. Whisk eggs and yolks over simmering water about 2 or 3 minutes. Remove from heat and beat with electric mixture for 7 to 8 minutes, until light and pale. Fold 1/4 of the egg mixture in to cooled chocolate. Add remaining eggs and fold together gently, but thoroughly. Bake in greased spring form pan for 1 hour and 10 minutes, until cake reaches 170 degrees internal temperature. white chocolate mousse---------------------------- 8oz. white chocolate 2 Tbsp. water 3/4 cup heavy cream Melt chocolate and water in double boiler with slow simmering water. Let cool. Whip cream and fold into chocolate mixture. Spoon over cooled truffle cake and spread evenly. Refrigerate for 1 hour. White chocolate ganache----------------------------- 3/4 cup cream 2 Tbsp. butter 12oz. milk chocolate, chopped Bring cream and butter to simmer and pour over chocolate. Stir until melted. Pour over firm white chocolate mousse and spread evenly, but gently. Chill until firm. ****remove the truffle torte from the spring form pan, slice and serve........ Hope you enjoy it!!! Sytske __________________________________________________________ I have a couple of good recipes for chocolate mousses. So here they are Nicole.(as you requested) Petits pots de chocolat. Ingredients. 125g (4oz) plain chocolate, broken into peices. 600ml (1 pint) milk. 2 eggs 2 egg yolks 75g (2oz) caster sugar. Place the chocolate in a pan with the milk. Simmer gently for 2 minutes, stiring occasionally. Beat together the eggs, yolks and the sugar, then pour the chocolate milk onto them. Blend well and then strain into individual ovenproof china pots or ramekins. Place in a roasting pan, containing 2.5cm (1inch) water. Bake in a moderate oven, 180c, (350f), gas mark 4, for 35-40 minutes untill just set. Cool and chill well before serving. (Yummy)