Category Archives: Chocolate Recipes

Best Chocolate Recipes Try For You.

Chocolate Pecan Bars

Ingredients

For the cookie base:
4 ounces (1 cup) whole-wheat pastry flour
2 ounces (½ cup) all-purpose flour
¼ teaspoon salt
2 tablespoons organic sugar or raw brown sugar
3 ounces (6 tablespoons) cold unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 to 3 teaspoons ice water
For the filling:
2 ounces (4 tablespoons) cold unsalted butter
⅓ cup mild honey, like clover
4 eggs
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Pinch of salt
½ cup chopped bittersweet chocolate or chocolate chips
8 ounces (2 cups) pecan halves

Directions

1. Butter or oil a 9-by-13-by-2-inch pan and line with parchment. Butter the parchment. Sift together the flours and salt. Place the mixture in the bowl of a food processor fitted with the steel blade and add the sugar. Pulse to blend together. Add the butter and pulse until the mixture is crumbly. With the machine running, add the vanilla extract and ice water and process until the dough comes together on the blades. Stop the machine and, using your hands, press into an even layer in the prepared pan. Pierce with a fork all over and chill for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
2. Bake the cookie base for 20 minutes, until it is just beginning to color. Allow to cool for 5 minutes before adding the top layer.
3. Cream the butter with the honey, salt and nutmeg in a mixer fitted with the paddle attachment or in a food processor fitted with the steel blade. Beat in the eggs and vanilla. The mixture will look broken, which is fine.
4. Distribute the chocolate and then the pecans evenly over the cookie layer. Scrape in the butter and egg mixture and spread in an even layer. Place in the oven and bake 20 to 25 minutes, until set. Remove from the heat and allow to cool completely before cutting.

Yield: 18 to 20 bars Advance preparation:

This will keep for 3 or 4 days. Nutritional information per serving: 244 calories; 6 grams saturated fat; 3 gram polyunsaturated fat; 7 grams monounsaturated fat; 58 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 50 milligrams sodium; 4 grams protein.

More information source:www.keyingredient.com

Pumpkin Chocolate Cheesecake

Ingredients

For the crust
5 oz. chocolate wafer cookies, such as Nabisco’s Famous
2 Tbs. granulated sugar
2-½ oz. (5 Tbs.) unsalted butter, melted
For the filling
1 lb. cream cheese, softened
1 cup granulated sugar
1 cup canned pure pumpkin purée
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
½ tsp. vanilla paste or pure vanilla extract
2 large eggs
1 large egg yolk
1-¼ cups plus ⅓ cup heavy cream
3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (½ cup plus 2 Tbs.)
For the whipped cream
¾ cup heavy cream
¼ cup sour cream or crème fraîche
1 Tbs. honey
½ tsp. vanilla paste or pure vanilla extract

Directions

Position a rack in the center of the oven and heat the oven to 350°F. In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch spring form pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides.

Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan. Fill and bake the cake In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, cloves, and vanilla until smooth. Mix in the eggs, egg yolk, and 1-1/4 cups of the cream just until well combined. Set aside. Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter.

Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. For the marbled look at right, work in one quadrant and use a wooden skewer or toothpick to continuously “write” capital cursive L’s, being careful not to go too deep and scrape the crust. Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done. (For other patterns for swirled cakes, see “Marbling and Beyond.”) Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes. Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack.

Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours. Make the whipped cream and serve Whip the heavy cream, sour cream, honey, and vanilla to medium-soft peaks. Remove the side of the spring form pan. Run a long, thin metal spatula under the bottom crust and carefully slide the cheesecake onto a flat serving plate. Use a knife warmed in hot water and wiped dry to cut the cake, wiping it clean and reheating it after every slice. Serve with the whipped cream

More information source:www.keyingredient.com

Chocolate Frosting Icing

Ingredients:

1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups confectioners’ sugar, sifted
1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla

CHOOSE ONE OF THE FOLLOWING

1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Directions:

1 Cream the butter in a small bowl.
2 Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
3 Beat with an electric mixer, until the desired texture is achieved.
4 **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

More information source:www.keyingredient.com

Chocolate Chunk Mocha Cookies

Ingredients

2 cups flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
⅔ cup firmly packed light brown sugar
2 eggs
4 teaspoons McCormick® Pure Coffee Extract
6 ounces semi-sweet baking chocolate, coarsely chopped
1 cup chopped walnuts

Directions

Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and coffee extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

More information source:www.keyingredient.com