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.
Run out of Girl Scout Thin Mint Cookies?
Try these!
1 box Devil’s Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 Cup Cocoa
1 pkg. Guittard Chocolate Chips
2−3 drops Mint Flavoring Oil
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. Blend together well. Let stand for 20 minutes, and then shape into 1/2 inch balls. Place balls on cookie sheet 2 inches a part and smash down flat using a spoon covered in non-stick spray. Bake for about 8 minutes. Let cool.
Heat chocolate chips in the microwave in 30 second intervals, stirring in between.
When completely melted add a couple drops of the mint flavoring.
Dip the cookies into the chocolate using a dipping tool.
Chocolate Flower Garden
This fun chocolate flower garden is so easy to make, you’ll want to make a dozen!
Melt Guittard melting chocolate in 30 second intervals and place in the candy painting bottle. Use the bottle to make flower designs onto wax paper and put a candy in the middle of the flower. Place them in the refrigerator for five minutes.
Use more chocolate like glue to attach the flower to a popsicle stick and let dry.
I placed three flowers in a pencil holder!
Easy Chocolate Eclair
1 (10-ounce) container Cool Whip
1 Box Graham Crackers
2 small or 1 large box Instant Vanilla Pudding
1 half of this ganache recipe
Chopped nuts or other topping if desired
Chocolate Eclair Preparation
In 9 x 11-inch cake pan line bottom completely with whole graham crackers. In a mixing bowl, mix pudding as per directions. Add Cool Whip and blend thoroughly. Pour pudding mixture over crackers in pan. Take whole Graham crackers and icing them with the ganache as you go, lay them on the top of the pudding mixture until the entire top is covered. Gently use a knife and spread ganache as needed to make a smooth top. Sprinkle top with chopped nuts or other topping if desired. Refrigerate for approx. 6-8 hours to allow Graham crackers to soften. Must keep refrigerated, serve with large spoon in a dish.
Tart Cherry and Pistachio Chocolate Bark
1 bag of Guittard extra-dark chocolate chips
1 bag of Guittard white chocolate coating
1 1/2 cups pistachio nuts
1 1/2 cups of tart dried cherries
Melt dark chocolate chips in the microwave in 30 second intervals until melted. Stir in the nuts and cherries. Spread the mixture onto waxed paper until it is about 1/4 inch thick. Melt the white chocolate in 30 second intervals and poor onto the dark chocolate. Use a knife to swirl the white chocolate and dark chocolate together to make a cool design. Place in the refrigerator for 30 minutes and enjoy. Store in the fridge away from odor using an air-tight container.
1 pound real butter
2 cups sugar
2 tablespoons water
12 ounces Guittard chocolate chips (more if you cover both sides!)
Almonds with skin on
Heat butter, sugar and water in a heavy pan to a rolling boil. Stir constantly until mixture is the color of an almond skin.
Spray a jelly-roll pan with cooking oil and sprinkle liberally with whole almonds. Pour sugar mixture over all.
Sprinkle with chocolate chips and as they melt spread with a butter knife. Sprinkle with finely chopped almonds and cool until hard and break into pieces.
Nutter Butter Ghosts and Mummies!
Milk and white Chocolate
Nutter Butters
Icing eyes
Candy painting bottle
Dip Nutter Butters in white chocolate and add icing eyes for ghosts! Dip them in milk chocolate and make lines with white chocolate using a candy painting bottle for mummies! Let them dry/cool in the fridge for 15 minutes.
« Previous Entries Next Entries »