Ingredients
* 1 pkg. two layer chocolate cake mix
* 3 oz. pkg. instant chocolate pudding mix
* 4 eggs
* 1 cup water
* 2 cups sour cream
* 3/4 cup vegetable oil
* 3/4 cup semisweet chocolate chips
* 1/4 cup milk chocolate chips
Preparation
Spray a crock pot with non-stick cooking spray and set aside. In a bowl, combine the cake mix and pudding mix. In another bowl, beat the eggs and the water together, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Fold in the chocolate chips.
Pour into the crock pot. Cover and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings
Chocolate Hot Toddy for your Valentine!
Have a romantic hot drink with your Valentine by the fire place. Warm your hearts and your hands with this hot drink!
Ingredients
Preparation
In a medium bowl, mix 1 1/2 cups of the grated chocolate and dry milk powder.
In a medium saucepan, heat whole milk over medium heat. Once heated, stir in the chocolate mixture and whisk until the chocolate has melted and the mixture is smooth and hot.
Pour 1 Tbsp. Armagnac Brandy into each mug (2 large mugs total), then fill each mug with the smooth, hot chocolate mixture. Serve hot, garnished with whipped cream and sprinkle with the remaining chocolate.
Just a fun idea - I thought you would enjoy it!
Dip pretzels into melted Guittard chocolate. Place different color candy confetti ‘lights’ onto the wet chocolate.Use a candy painting bottle and white chocolate to make the white string. Place in the fridge for 15 minutes!
Chocolate Hazelnut Biscotti with Pistachios
Makes a great gift!
1/2 cup of butter
1 1/2 cups of flour
1/2 cup of cocoa powder
2 teaspoons of baking soda
1/4 teaspoon salt
1/3 cup of light brown sugar
2 eggs
1 1/2 teaspoons of Madagascar Bourbon Vanilla
10 drops of hazelnut oil
2/3 cups of Guittard extra dark or Guittard semi-sweet chocolate, chopped
1 cup of shelled toasted pistachio nuts
Preheat oven to 350. Line a cookie sheet with parchment paper.
Melt the butter in a small saucepan in the microwave.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda and salt. All the sugar and stir to blend well.
In a separate bowl, whisk the eggs with the vanilla and hazelnut oil. Add the dry ingredients along with the melted butter. Using a mixer, blend on low. Fold in the chocolate chunks and pistachios.
Divide the dough in half. Shape each do ball into a log about 8 inches by 2 inches and 3/4 inches high. Center the logs on the cookie sheet and bake for 28 minutes until set. Remove the cookie sheet from the oven and let rest for 30 minutes. Lower the oven temp. to 325.
Transfer the log onto a cutting board and cute the log into 1/2 inch thick slices and place on their sides and bake for 16-18 minutes until firm. For fun you can dip one end in chocolate after it has cooled.
1 package chocolate cake mix
1 quart cold milk
2 (3.9 ounce) packages JELL-O Chocolate Flavor Instant Pudding
1 8 ounce tub COOL WHIP Whipped Topping, thawed
2 packages of 8 ounces of peppermint crunch
2 tablespoons drinking chocolate
Prepare cake batter and bake in 13×9-inch baking pan as directed on package. Cool completely on wire rack. Cut into 1/2-inch cubes.
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended.
Layer half each of the cake cubes, pudding, whipped topping and peppermint crunch in large glass trifle bowl. Repeat all layers leaving some of the COOL WHIP and peppermint crunch to embellish the top. Place remaining COOL Whip on the top. Sprinkle the drinking chocolate and a little bit of the peppermint crunch onto the top of the COOL WHIP. Serve immediately or cover and refrigerate until ready to serve.
Yield: 18 servings
Chocolate Road Kill!
On my trip to San Francisco, we saw these at Pier 39 at Chocolate Heaven.
In a down economy, we need to be creative about what we eat for dinner! :-) I named him Fred.
12 Marshmallows
1 pkg. Guittard Chocolate Chips
1 pkg. Peanut Butter Chips
Caramel
Icing Googley Eyes
Cut off small one inch of Peter’s caramel. Roll it into a ball then smoosh flat. Wrap the caramel around the marshmallow. Attach chocolate chips to the caramel. I sometimes had to use some melted chocolate to help. Attach nose which is made of the peanut butter chips. Attach eyes using some melted chocolate.
1 pint of milk
6 tablespoons of sugar
1 1/2 teaspoons of Guittard drinking chocolate
2 tablespoons of butter
1/2 cup of breadcrumbs
2 eggs, seperated
Preheat oven to 350. Grease a pie dish. Put the milk into a sauce pan and add 2 tablespoons of the sugar along with the drinking chocolate and butter. Bring to a boil and then pour on the breadcrumbs in a mixing bowl. Allow to cool somewhat, then stir in the egg yolks. Put this mixture into the pie dish, spread out and bake until set. Meanwhile whisk the egg whites adding the rest of the sugar. When the pie is cooked pile the meringue mixture on top. Lower the oven temperature and turn the pudding to a cool oven until the meringue is set and pale golden brown in color.
Decadent Chocolate Mint Shake
5 cups of low fat milk
5 ounces of Guittard drinking chocolate
8 tablespoons of sugar
6 drops (or to taste) of peppermint flavoring oil
1/2 pint of vanilla ice cream
On low heat, warm the milk and drinking chocolate until hot, but not boiling. Stir constantly. Add the sugar and stir until it dissolves. Remove from heat and let the mixture cool somewhat. Add the flavoring oil. Let cool. When quite cold, whisk in the ice cream and transfer into a large serving bowl and serve immediately.
Chili and Cocoa Marinated Flank Steak with Chocolate Merlot Sauce
Marinade Ingredients:
2 – 2.5 lbs Flank Steak
1.5 cup Extra Virgin Olive Oil
½ bunch Fresh Cilantro
¾ cup Chipotle Pepper Powder
¾ cup Cocoa Powder
4 cloves Fresh Garlic
1 T Onion Powder
1.5 ounces Worcestershire Sauce
3 Fresh Limes, Zested and Juiced
Sauce Ingredients:
1 Medium Onion, Diced Small
¼ cup Extra Virgin Olive Oil
3 cloves Fresh Garlic, Peeled and Minced
2 Fresh Jalapenos (Roasted, Peeled and Seeded)
2 cups Merlot Wine
1 Beef Bullion Cube
1/3 cup Semi Sweet Chocolate Chips
Marinade:Place garlic and cilantro in food processor and puree, then add oil in a stream while blending, then add remaining ingredients and process until well blended, this mixture will be thick. Coat the Flank Steak with puree and marinate overnight. Scrape off excess marinade and grill on a hot grill to sear and then move to a medium heat to finish to desired doneness. Let rest for 5 minutes before slicing (against the grain for the most tender eating).
Sauce: Sweat the onions over medium heat in the oil. Add the garlic and pepper and sauté for 1 minute, then add the wine and reduce by half. Off the heat, add the chocolate and bullion cube and stir until completely melted and absorbed (you can puree this sauce if you like with a blender). This sauce has very intense flavor and just a little on the flank is best and quite delicious.
Thank you - http://candydishblog.com/
NY Super Fudge Chunk Ice Cream
1/4 cup White chocolate chopped
1/4 cup Guittard Chocolate Chips chopped
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 ts Madagascar Vanilla
1/2 ts Salt
Combine chocolate and nuts in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until fluffy, 1−2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla and salt and whisk together. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1−3 hours. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
« Previous Entries