My Chocolate Heart

Save the earth, it's the only planet with chocolate!!!

Friday, December 02, 2005

Pistachio Swirl Fudge

Firstly I need to apologise for not blogging the last couple of weeks. Life took over and time just wasn't on my side, but I'm back with a vengeance and will continue with my Xmas chocolate recipes. It is nearly time now, and my kids are so excited already. It is our summer holidays, schools are over for the year, and it's time for family and fun.

This is such a rich and decadent recipe, but who can resist over this time?

1 packet (3 oz.) cream cheese
1 can (14-oz.) sweetened condensed milk, divided
1/2 teaspoon Vanilla
3 packet (6-oz. each) semisweet chocolate pieces
1 tablespoon Sweet butter or margarine
1/2 cup of Coarsely chopped pistachio nuts

Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened.
Add 2 tablespoons of the sweetened
condensed milk and the vanilla.
Beat on low speed just until mixture is
smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl.
Microwave on medium
(50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is
glossy, stirring twice.
Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan.
Drop cream
cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator.
Cut into 25 even
squares by making 4 lengthwise and 4 crosswise cuts equidistant from
each other, then cut each square diagonally in half.
Store in airtight
container with waxed paper between layers.
Keeps best if refrigerated.

Makes 50.


Monday, November 14, 2005

Chocolate Covered Strawberries

Fresh strawberries
1 packet Chocolate

Wash and drain strawberries.
Pat dry with paper towel.
Leave stems
Place half of the chocolate in a microwave safe bowl.
on high until melted (appx 2 min).
Holding berries by the stem, dip
one at a time into the chocolate.
Gently shake excess and place on
waxed paper until firm.
If chocolate becomes too thick reheat for a few

Chocolate basket: cover a dish of desired shape (pie pan)
with foil and spray lightly.
Place melted chocolate in a ziploc
bag and seal.
Snip a small hole in the corner and drizzle the chocolate
to create a basket.
Chill until firm.
Carefully remove the basket.
on a serving tray and fill with chocolate covered strawberries.

We went strawberry picking the other day on one of our local organic strawberry farms. It was alot of fun for the kids. Being citykids they don't always get to be out on farms picking their food. I do grow my own veggies in a little veggie patch. But I guess it's just not the same as being on an actual farm and riding on the back of a huge tractor.

Nothing beats strawberries and chocolate. Enjoy this one.

Tuesday, November 08, 2005

Old Fashioned Chocolate Mousse

4 oz Good quality bittersweet chocolate
5 large Eggs - separated
2 teaspoons Instant espresso dissolved in 1 or 2teaspoons of boiling water until it forms a paste, cool down.
Slivered toasted almonds
Whipped cream -- optional

Melt chocolate in the top of a double boiler. ]
Add yolks, 1 at a time and
stir (take care not to scramble).
Add the coffee paste and let cool to
room temperature.
Beat the egg whites until stiff and fold into cooled
chocolate mixture.
Refrigerate in a big bowl or in individual wine glasses.
Serve garnished
with slivered toasted almonds and whipped cream piped through a
pastry bag.

Now I gotta tell you, this is my absolute death by chocolate. I can resist as much as I want to, but when somebody places this one in front of me, I just have to have it. Chocolate mouse has to be one of the best ways of getting your chocolate fix!!

Wednesday, November 02, 2005

How Now Chocolate Brownies

1 packet (12-oz) Chocolate Chips
3/4 cup Unsalted butter or margarine
4 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
3/4 cup Whole wheat flour

Heat oven to 350 degrees F.
Melt chocolate and butter together in
microwave or over medium heat.
Stir and let cool slightly.
Beat eggs
by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes.
Add chocolate mixture and flour; stir well.
into greased 9" x 13" pan.
Bake for 20-25 minutes.
Cool; cut into
Yield about 56 brownies.

Yummy ... who can resist chocolate brownies? I almost have to lock these away from the family, they will empty a tin almost immediately. Try it you wont regret it.

Tuesday, November 01, 2005

Chocolate Caramels

2 cups of Sugar
3/4 cup of Light corn syrup
1/8 teaspoon Salt
3 Or 4 squares unsweetened chocolate
2 cups Light cream
1 teaspoon Vanilla extract
1/2 To 3/4 cup chopped nuts

Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan.
Stir constantly until mixture comes to a full boil.
add remaining cream so that boiling does not stop.
Continue cooking,
stirring constantly, to firm-ball stage.
Remove from heat.
in vanilla extract and nuts.
Pour into buttered 8 inch square pan.
cold, turn out on cutting board and cut into 3/4 inch squares.

Ok so come on there is no reason not to start filling up the candy jars and cookie tins before the holiday starts. In South Africa, our summer holidays fall over the Christmas season, so the kids only have another month of school then the year is over. It is wise to start preparing early, as the holidays can really get hectic and after a full day of swimming they like to nibble on something sweet.

I always insist on a fruit salad for lunch and then one or two sweets otherwise they will not stop.

Friday, October 28, 2005

Chocolate Candy

10 and a half ounces Marshmallows
1/4 cup o f Butter
1 cup of Coconut
1 and a quarter cup of Semi sweet chocolate chips
2 cups of Rice Crispie

Line a 13 X 9 pan with foil.
Grease or spray.
marshmallows, butter, and chocolate in a microwavable bowl.
Microwave for
4-6 minutes, checking and stirring every 2 minutes, until melted.
Stir in Rice
Crispies and coconut.
Spread in pan quickly using a buttered spatula.

Cut into small bars, finger size.

Another easy, quick to make and tasty treat for the sweets tins.

Thursday, October 27, 2005

Peanut, Raisin And Chocolate Clusters

1 Egg white
1/4 cup of Sugar
3/4 cup of Raisins
3/4 cup of Peanuts
3/4 cup of Chocolate chips

Beat egg white till frothy, add sugar gradually; continue beating till light.
Stir in raisins, peanuts and chocolate chips.
Place in mounds on
cookie sheet lined with parchment (or buttered and floured).
Bake in
preheated 375F oven for approximately 8 to 10 minutes or till browned.
Makes about 24

Another quick and easy treat for the kids to do. My 5 year old enjoys our Saturday afternoon baking times. It is unfortunately the only time we get to do any baking together and she really treasures them. I think she might be a master chef in the making or a concert violinist because out of the blue she's been asking to do violin lessons!