Servings: 6
6 ounces semisweet chocolate
1/3 cup espresso or 1/2 teaspoon instant coffee
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar
Put the chocolate and espresso in food processor
fitted with steel blade, or a blender, and process
for a few seconds until chocolate is finely chopped.
With the machine running, pour the boiling water in
through the top, and continue processing for several
more seconds, until the chocolate is completely melted.
Add the egg yolks and process until well mixed.
In a medium sized bowl, beat egg whites until foamy.
Gradually add sugar and continue beating until stiff.
Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.
Giving chocolate to others is an intimate form of communication,
a sharing of deep, dark secrets.
~Milton Zelman, publisher of "Chocolate News~
White Chocolate Brownies
Yield: 24
6oz imported white chocolate, cut up
3/4 cup sugar
1 stick (4oz) butter
2 eggs
1-1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
Dash of salt
6oz semisweet or bittersweet chocolate, cut up
1/2 cup chopped walnuts
Preheat oven to 350F. In a 2-quart glass bowl,
combine white chocolate pieces, sugar, and butter.
Heat in microwave oven on High about 1-1/2 minutes,
or until melted and smooth when stirred.
With a whisk or fork, beat in eggs and vanilla until
well blended. Add flour, baking powder, and salt and
stir until well mixed. Stir in bittersweet chocolate and walnuts.
Spread evenly in a buttered, foil lined 7x11 inch baking pan.
Bake 20 to 25 minutes, or until golden brown. Do not overbake.
Let cool, then cut into 24 pieces.
There's nothing better than a good friend,
except a good friend with CHOCOLATE!
~Linda Grayson, "The Pickwick Papers"~
Death By Chocolate Cake
Yield: 10 Servings
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water,and oil together
in a large bowl until thoroughly mixed. Add cake
mix and pudding mix. Beat until smooth. Stir in
chocolate chips. Pour into Bundt or tube pan
and bake at 350 F for 1 hour. When cool, sift
powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.
Caramels are only a fad. Chocolate is a permanent thing
~Milton Snavely Hershey~
Deluxe Chocolate Sauce
Yield: 4 cups
2 c semisweet chocolate chips
1/2 c butter or margarine
1 tb instant coffee powder
1/8 ts salt
1 tb vanilla
2 c icing sugar
1 c light corn syrup
1 c hot water
Measure first 5 ingredients into saucepan.
Heat and stir over medium heat until smooth.
Remove from heat. Beat in icing sugar, syrup
and water until smooth. Pour into jar.
Store in refrigerator.
All I really need is love, but a little chocolate now and then doesn't hurt!
~Lucy Van Pelt (in Peanuts, by Charles M. Schulz)~
Fudge Drops
Yield: 4 dozen
11 1/2 oz Pkg milk chocolate chips
1 1/4 c Granola cereal
1 c Salted peanuts
Garnishes: candied cherries
Candy-coated chocolate pcs(such as M&M's)
Place milk chocolate morsels in a microwave-safe bowl,
and microwave at MEDIUM (50% power) 2 minutes.
Stir in cereal and peanuts. Drop by teaspoonfuls onto
wax paper-lined cookie sheets. Garnish, if desired.
Chill until firm.
Life is like a box of chocolates - you never know what you're going to get.
~Forrest Gump in "Forrest Gump" (1994) ~
