Best Chocolate Recipes; Death by Chocolate Recipe & Chocolate Chiffon Pie

There are more chocolate recipes than any other one group using such an ingredient. Chocolate is the most popular flavor around the world. All chocolate made for baking starts out as unsweetened chocolate. The difference in the brands of chocolate is the quality of the chocolate used and the processing of the chocolate. Once additional flavoring is added to the chocolate, you might have bittersweet, semi sweet or sweet chocolate.

Various chocolate recipes will call for one or more of these chocolates; the difference between one chocolate and another is related to the cocoa butter or shortening used to make the chocolate as well as the amount of sugar added. Try different brands to find which you like best and discover many chocolate edibles that tease the senses and satisfy your taste buds.

The cacao tree, the origination of chocolate, is cultivated chiefly in Mexico, South American and the West Indies. Cocoa and chocolate both are prepared from the cocoa bean; broken beans are sold as cocoa nibs. I have used cocoa nibs with various spices in great chocolate recipes like crusted fish and crusted chicken breasts.

By means of hydraulic pressure, large amounts of fat (cocoa butter) are extracted from ground cocoa nibs. After pulverizing this solid mass, cocoa powder is produced. Breakfast cocoa contains more fat than a product labeled cocoa. Dutch processed cocoa is very easy to dissolve and has rich dark color. Chocolate is made from the cocoa nibs also but contains a much larger proportion of fat than does the cocoa powder.

Chocolate comes in many forms for your best chocolate recipes. For best results use the ingredient recommended in the recipe; this could be German sweet chocolate, unsweetened chocolate, semi sweet chocolate or chocolate chips. Recipes typically instruct you to melt the chocolate, unless using chips. The process to do this is to coarsely chop the chocolate and melt it in a heavy saucepan over low heat or in a double boiler. Do not cover the chocolate that is being melted; the moisture will collect under the lid and drop into the chocolate causes it to stiffen. Overcooking will cause the chocolate to burn giving it a bitter taste.

CHOCOLATE CHIFFON PIE

One of my favorite chocolate recipes is a rich chocolate chiffon pie.

• 1 Envelope unflavored gelatin


• ¼ Cup cold water


• ½ Cup boiling water


• 2 Squares unsweetened chocolate, cut in little pieces


• 4 Eggs separated


• 1 Cup sugar


• ¼ Teaspoon salt


• 1 Teaspoon vanilla


• 1 graham cracker crust

Soften gelatin in cold water.

Combine and mix the boiling water and chocolate until dissolved and smooth.

Combine the chocolate with the gelatin mixture; stir to blend.

Add slightly beaten egg yolks, ½ cup of sugar, salt and vanilla; mix well.

Beat egg whites, gradually adding ½ cup sugar; beat until stiff.

When gelatin mixture is cool and begins to thicken fold in the stiffly beaten egg whites.

Fill pie shell and refrigerate; serve with whipped cream.

DEATH BY CHOCOLATE RECIPE

I am sure I don’t have to tell you how rich this death by chocolate recipe is; the name speaks for itself. Liqueurs add richness to most chocolate recipes; I highly recommend Godiva dark chocolate liqueur.

• 1 Family size fudge brownie mix (19.8 ounces)


• ¼ to ½ Cup Kahlua or coffee liqueur (Godiva dark chocolate liqueur is delicious)


• 3 Boxes chocolate mousse (3.5 ounces each)


• 8 Heath bars (Chocolate covered toffee bars)


• 1 Carton (12 ounces) Cool Whip (Or sweetened whipped cream)

Bake brownies according to package directions; cool.

Punch holes in brownies with fork and pour liqueur over brownies.

Whip chocolate mousse according to package directions.

Break up toffee bars in little pieces.

Break up half of the brownies in small pieces and place in bottom of trifle dish.

Cover brownie pieces with half of the mousse; cover with half of toffee pieces and half of Cool Whip.

Make another layer using remaining brownies (break in pieces), remaining mousse, remaining toffee and remaining Cool Whip.

Refrigerate until ready to serve; dip with long handle spoon taking some of all layers.

CHOCOLATE FUDGE PUDDING RECIPE

This chocolate fudge pudding recipe is another of the chocolate recipes with a rich fudgy taste. It has a crunchy top crust and a rich fudgy pudding under the crust. Delicious served warm with scoop of ice cream.

• 1 Cup flour


• 2 Teaspoons baking powder


• ½ Teaspoon salt


• ¾ Cup sugar


• 2 Tablespoons dark cocoa powder


• ½ Cup milk


• 2 Tablespoons melted butter


• 1 Teaspoon vanilla


• ¾ Cup chopped pecans


• ¾ Cup firmly packed brown sugar


• ¼ Cup cocoa


• 1 ¼ Cups boiling water

Preheat oven to 350F degrees.

Combine flour, baking powder, salt, sugar and 2 tablespoons cocoa powder.

Add milk, butter and vanilla to dry ingredients stirring well; stir in nuts.

Pour into lightly greased 7 X 11 X 1 ½ inch baking dish.

Combine brown sugar and ¼ Cup cocoa powder and sprinkle over batter.

Pour boiling water over the top; do NOT stir.

Bake for 35 minutes; serve warm with ice cream.

CHOCOLATE MOCHA CAKE RECIPE

Cake:

• 2 Cups sugar


• 1 Cup vegetable oil


• 2 Large eggs


• 3 Cups flour


• 2 Teaspoons baking powder


• 2 Teaspoons baking soda


• 1 Teaspoon salt


• ¾ Cup cocoa


• 1 Cup strongly brewed coffee


• 1 Cup buttermilk


• 1 Teaspoon vanilla

Preheat oven to 350F degrees.

Combine sugar, oil and eggs in large mixing bowl; beat on medium until blended.

Combine flour, baking powder, soda, salt and cocoa powder.

Combine buttermilk and coffee together.

Add flour mixture alternately with milk/coffee mixture to egg and oil mixture. While beating on low speed.

Blend in vanilla; mix together filling.

Pour two thirds of cake batter in a greased and floured 12 cup Bundt pan.

Spoon filling evenly over cake batter; top with remaining cake batter.

Bake for 1 hour; cool for 15 minutes in pan.

Remove cake from pan and cool completely; blend glaze and spoon over cooled cake.

Filling:

• ¼ cup sugar


• 1 Package (8 ounces) softened cream cheese


• 1 Large egg


• 1 Teaspoon vanilla


• 1 Cup semisweet chocolate morsels


• ½ Cup coconut

Combine sugar, cream cheese, egg and vanilla and beat until smooth.

Add chocolate morsels and coconut stirring well to blend.

Glaze:

• 3 Tablespoons hot water


• 2 Tablespoons melted butter


• 1 Cup sifted powdered sugar


• 2 Tablespoons cocoa powder


• 2 Teaspoons vanilla

Combine hot water and butter; add powdered sugar and cocoa and blend until smooth.

tir in vanilla and spoon over cake.

CHOCOLATE MOUSSE RECIPE

This chocolate mousse recipe is an elegant and easy mousse recipe to prepare. So delicious topped with whipped cream.

• 6 Squares semi sweet chocolate


• 2 Tablespoons instant coffee


• 3 Tablespoons water


• 5 Eggs separated


• ¼ Cup sugar


• 1 Tablespoon brandy


• Whipped cream

Melt chocolate, coffee and water together in top of double boiler over hot water (not boiling).

Blend beaten egg yolks into chocolate mixture a little at a time; add brandy.

Beat egg whites until frothy; gradually add sugar and beat until stiff.

Gently fold chocolate mixture into egg whites; spoon into dessert dishes.

Refrigerate for 4 hours or longer; top with whipped cream to serve.

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