White Chocolate Crème Brûlée

2 ounces white chocolate, chopped
3 egg yolks
6 tablespoons sugar, divided
1 cup heavy whipping cream
1/4 teaspoon Madagascar Bourbon vanilla

Whisk together egg yolks and 2 tablespoons sugar; set aside. In a saucepan, combine cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until smooth, stirring constantly.

Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly.

Pour into two ramekins (small bowls made for creme brulee). Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° 60 minutes or until center is set.  Cool. Refrigerate for 4 hours.

If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.

First start by making the cake.
1 3/4 cup all purpose flour
2 cup sugar
3/4 cup unsweet cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp Madagascar vanilla
Combine first  6 ingredients in mixing bowl.  Mix. Add the remaining 5 ingredients and mix for 2-3 minutes.  The batter will be thin like soup.  With a wooden spoon add a cup of coconut and a cup of dark chocolate chips. Pour the batter into a 9 x 13 greased and floured cake pan.  Bake at 350 for 35 to 40 minutes until cake tester comes out clean. Let cool.

Make the trifle.
1 (3.9-ounce) package instant chocolate pudding mix
1 1/2 cups milk
1/4 cup to 1/2 cup Kahlua to taste
Package of toffee crunch.
1 pkg cool whip. Pour pudding into a bowl and add milk and Kahlua; mix well.

Repeat layers. Cover with plastic wrap and refrigerate overnight.

12-ounce milk chocolate chips
6-ounce semi-sweet chocolate chips
7-ounce jar marshmallow creme
1 tsp. Madagascar Bourbon Vanilla extract
1 TB. rum
1 c. chopped pecans
1/2 c. chopped candied cherries

Place the above ingredients together in a large mixing bowl and set aside.  Butter and line a 9-inch square glass pan with parchment paper.

In a heavy saucepan, combine 2 1/4 cups white sugar, 6 ounces of premium eggnog (not light), 1/4 pound butter and bring to a boil, stirring constantly.  Let mixture boil and bubble; meanwhile stirring constantly for ten to 11 minutes.  Pour the boiling sugar mixture over the chocolate chip mixture and stir until chocolate is melted and ingredients thoroughly blended.  Pour into prepared pan and let cool by placing pan on a marble slab.  Cut into squares when cool.

Makes 2 and 1/2 pounds fudge

Death Warmed Over!

Do you have bulk caramel left over from your caramel apple making?
The busy season is rapidly approaching and I, for one, wanted an easy, inexpensive recipe to use with my left over caramel!

I purchased a box of brownie mix for $.99 at the grocery store.
6 ounces of extra dark Guittards baking chips
1 pound of bulk caramel
1 can sweetened condensed milk
1 stick of butter
1/2 gallon of French vanilla ice cream

Mix and bake brownies as per directions on box. While brownies are baking, heat and stir together in a microwave safe bowl the caramel, condensed milk and stick of butter. Just as brownies come out and are still hot, punch holes every 1/2 inch or so all over the warm brownies with the tip of a spoon or fork, leaving enough room to drop a couple of chocolate chips in each hole.  Drop in the chocolate chips while the brownies are hot.  Poor the warm caramel mixture over the top. Cut and serve right away with ice cream.  You’re guests will know why we tease that this recipe is called “Chocolate/Caramel Brownie Death Warmed Over!”

1 1/2 pounds of unsweetened chestnuts
1 cup of marsala wine
1/2 cup of sugar
1 teaspoon Madagascar Bourbon Vanilla
1/2 teaspoon cinnamon
2 cups of heavy cream
8 ounces of dark chocolate , grated
1 premade pie crust that you unroll from the refrigerated section of your grocery store, or make your own

In a saucepan over medium heat, combine chestnuts, wine, sugar, vanilla, and cinnamon. Cook, stirring occasionally for 10 minutes, then boil for 2-3 minutes stirring constantly. Process the mixture in a blender on high for about 60 seconds until smooth. Add 1/2 cup of the cream and blend for another 30 seconds. Pour into a medium bowl.

In a small bowl, whip 1 cup of the remaining cream until soft peaks form. Fold into the chestnut mixture. Cover and chill 1-2 days. (Although I only chilled mine overnight)

Grease mini tartette pans then line them with pie crust that you unroll from the refrigerated section of your grocery store, or make your own! Bake according to directions, or until a soft brown color. Let cool and fill with chestnut mixture.

1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
8 ounces semisweet chocolate chips
4 ounces extra dark chocolate chips
1 1/2 cups tightly packed light brown sugar
12 tbsp unsalted butter
3 eggs
1 tsp Madagascar bourbon vanilla
Additional 3 cups semisweet chocolate chips
1 bag of dark Guittard molding chocolate

Sift together the flour, cocoa, baking soda and salt onto waxed paper and set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and the extra dark chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 15 minutes. Remove from the heat and stir until smooth. Keep at room temp until needed.
Place the brown sugar and butter in the bowl of an electric mixer. Beat on medium for 1 minute. Add the eggs, once at a time. Add the vanilla and then add the melted chocolate and beat on low 30 seconds.  Add the sifted ingredients  and the 3 cups of extra semisweet chips and beat on low until combined.  Drop 2 level tablespoons of batter per cookie. Bake 18-20 minutes and let cook. Dip in melted molding chocolate and place in fridge for 15 minutes.  Don’t pass out from chocolatelyness.

Bûche de Noël

Preheat oven to 375°F. Grease 15-1/2 X 10-1/2-inch jelly-roll pan; line pan with waxed paper. Grease waxed paper; set pan aside. Place flour, baking powder and salt in small bowl; stir. Beat egg yolks and 2/3 cup sugar in small bowl with mixer at high for 5 minutes or until thick and lemon-colored. Mix in vanilla; set aside.

Beat egg whites in large bowl at high speed until foamy. Gradually beat in remaining 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form.

Fold flour mixture into egg yolk mixture; fold into egg white mixture. Spread mixture into pan. Bake 12 to 15 minutes.

Lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.

For chocolate filling, place chocolate chips and cream in heavy 1-quart saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; stir in rum. Cover and refrigerate about 1-1/2 hours or until filling is of spreading consistency, stirring occasionally.

Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge; reroll cake. Spread Cocoa Frosting over cake roll. Sprinkle with cocoa and powdered sugar. (We actually put holly sugar layons on our cake.)

4 tbsp unsalted butter
1/4 cup flour
2 tbsp unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
3 oz unsweetened bakers chocolate, grated
2 ounces semi-sweet baking chip
3 eggs
1 cup sugar
1 tsp Madagascar vanilla

Coat and flour a 9 x 9 pan. Use a double boiler with about 1 inch of water over medium-high heat to melt unsweetened chocolate, butter, semi-sweet chocolate together.  Place eggs, sugar and vanilla in a bowl and mix on high for about 1 minute. Add the melted chocolate and mix for an additional 30 seconds. Add the dry ingredients  and mix again. Add the sour cream and mix again.
Pour the batter in the cake pan. Bake at 325 for about 40 minutes.

Cut brownies into even squares and let cool.  With the dipping tool, dip into melted milk chocolate and placed them in the refrigerator for 15 minutes. We used a candy painting bottle to drizzle white chocolate on the top.

Snowman: Place 3 mini marshmallows onto the top end of a toothpick.  Dip into melted white chocolate.  To make the eyes we used a toothpick dipped in chocolate. The nose is a yellow Jimmie sprinkle pictured here.  The tie we made with a toothpick dipped in white chocolate colored green. The hat is fashioned out of a Tootsie Roll.  Isn’t he cute?

Spider Directions:
For legs: Dip the bent area of small pretzels into melted milk chocolate and placed them in the refrigerator.

For body: Dip an Oreo cookie into the melted dark chocolate. Add icing eyes and pink bow if desired with candy painting bottle and pink candy coloring. Add legs to body while still wet. Place in refrigerator for 15 minutes.  2 bags of chocolate makes about 25 spiders. ]]> http://www.chocolate-candy-recipe.com/recipes/chocolate-oreo-spiders.html/feed