My Chocolate Heart

Pistachio Swirl Fudge

2005-12-02T19:12:00.000+02:00

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.

Enjoy!

Chocolate Covered Strawberries

2005-11-14T21:08:00.000+02:00

Fresh strawberries
1 packet Chocolate

Wash and drain strawberries.
Pat dry with paper towel.
Leave stems intact.
Place half of the chocolate in a microwave safe bowl.
Microwave 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 seconds.

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.
Place 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.

Old Fashioned Chocolate Mousse

2005-11-08T21:05:00.000+02:00

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!!

How Now Chocolate Brownies

2005-11-02T21:29:00.000+02:00

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.
Pour into greased 9" x 13" pan.
Bake for 20-25 minutes.
Cool; cut into squares.
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.

Chocolate Caramels

2005-11-01T11:52:00.000+02:00

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.
Gradually add remaining cream so that boiling does not stop.
Continue cooking, stirring constantly, to firm-ball stage.
Remove from heat.
Stir in vanilla extract and nuts.
Pour into buttered 8 inch square pan.
When 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.

Chocolate Candy

2005-10-28T20:27:00.000+02:00

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.
Combine 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.
Chill.
Cut into small bars, finger size.

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

Peanut, Raisin And Chocolate Clusters

2005-10-27T21:27:00.000+02:00

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.
Cool.
Makes about 24 candies.

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!

Chocolate Drop Candy

2005-10-26T22:40:00.000+02:00

6 oz Chocolate chips
1 cup M&Ms
1 cup Peanut butter chips
1 cup Marshmallows
1 cup Roasted peanuts
1 cup Raisins

Place chocolate chips in a microwave safe mixing bowl.
Microwave 2-3 minutes on high (100%).
Stir until smooth.
Choose any of the other ingredients to measure 4 cups.
Stir into the chocolate chip mixture.
Drop by spoonful onto waxed paper.
Cool.
Yields 2 1/2 dozen pieces of candy.

Your kids and all their friends are gonna love these. Keep them handy for halloween, decorate with some printed foil paper, and give them a real treat.

Chocolate Mints

2005-10-24T21:53:00.000+02:00

A very quick one today. Coming up to the holiday season, everybody seems to suddenly start scratching in the biscuit tins. STRANGE phenomenon. So it off course means that mom has to start baking. I try to keep it simple, quick and easy. But hey my kids don't have to know how easy it really is to make these. They just adore them.

12 oz Chocolate chips
14 oz Can condensed milk
1 teaspoon Peppermint flavoring

Melt chocolate and milk slowly over low heat.
Stir in peppermint.
Drop by small spoonfuls onto waxed paper.
Allow to dry and set for several hours or overnight.
Store in a covered container, but do not refrigerate.

Enjoy!

Chocolate Dipped Cherry Cookies

2005-10-20T21:10:00.000+02:00

Half a cup of Whole almonds;, chopped & divided
1 packet (18.25 oz) cherry-flavored cake mix
1 Egg
1/3 cup of Vegetable oil
2 tablespoon of Water
One and a half cup of Semisweet chocolate chips, melted
2 teaspoon Vegetable oil

Preheat oven to 375 degrees fahrenheit.
Finely chop almonds with a food chopper.
Reserve about 2 tablespoons almonds for garnish.
Combine remaining almonds, cake mix, egg, oil and water in mixing bowl.
Mix thoroughly.
(Mixture will be dry)
With small stainless steel scoop, drop dough 2 inches apart onto 13" baking stone.
Bake 13-15 minutes or until tops are lightly browned.
Cool 2 minutes on stone; remove to non-stick cooling rack.
Cool completely.
Place chocolate chips and oil in covered micro-cooker.
Microwave on high for 2-21/2 minutes, stirring every 30 seconds, until smooth.
Dip half of each cookie in chocolate; shake to remove excess.
Sprinkle with reserved almonds.
Place on parchment paper and refrigerate until set.
Yield: about 3 dozen.

Getting closer to the holiday season I like to start sifting through all my cookie recipes. We do a big bake for the holidays and everybody looks forward to it. It's almost the only time of the year I keep the biscuit tins filled. (On diet rest of the year!)

Chocolate Oatmeal Cookies

2005-10-17T12:32:00.000+02:00

2 cups of Sugar
4 tablespoons Cocoa
1 teaspoon Vanilla
Half a cup of Milk
Half a cup of Butter
3/4 cup of Peanut butter
3 cups of Oats

Bring the first 5 ingredients to a boil & remove from heat.
Add peanut butter & oats; mix well.
Drop by teaspoon on to wax paper.
Let cool until set.

Now this must be one of the quickest and easiest cookies ever. Let the kids make it themselves (off course just help with the boiling part). They will love it, and it's a nice healthy sweet snack for school lunch tins.

Vanilla Chip Cookies

2005-10-15T22:45:00.000+02:00

Half a cup ofc Butter or margarine; softened
Half a cup of Sugar
Quarter cup of Light brown sugar; packed
1 teaspoon of Vanilla
1 Egg
1 cup of Flour
Quarter teaspoon of Salt
Half teaspoon of Baking soda
1 cup of White chocolate chips
Half a cup of Flaked coconut
1 cup Macadamia nuts; chopped, lightly toasted

Preheat oven to 375 degrees F.
Cream butter until light.
Gradually add sugars, creaming well until blended.
Beat in vanilla and egg.
Stir together flour, salt and baking soda.
Add flour mix to creamed mix, blending well.
Stir in white chocolate, nuts and coconut.
Drop by level tablespoonfuls onto ungreased cookie sheets.
Bake for about 12 minutes or until golden.
Remove to wire racks to cool.

NOTE: White coating chocolate may be substituted for white chocolate chips. It can
be cut into chip size pieces.

Quick Chocolate Cupcakes

2005-10-14T18:52:00.000+02:00

1 and a half cup of All-purpose flour
3/4 cup Sugar
1/4 cup cocoa
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Water
1/4 cup Vegetable oil
1 tablespoon White vinegar
1 teaspoon Vanilla extract

Heat oven to 375 degrees F.
Line muffin cups (2 1/2" in diameter) with paper bake cups.
In medium bowl, stir together flour, sugar, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with a whisk just until batter is smooth and ingredients are well blended.
Fill muffin cups 2/3 full with batter.
Bake 16-18 minutes or until wooden pick inserted in center comes out clean.
Remove from pan place on wire rack.
Cool completely.
Frost as desired.
Makes 18 cupcakes.

For those unexpected kiddies tea parties this works wonders. Let the kids frost the cupcakes themselves. It is normally a lot of fun for them, messy, but they love it.

Chocolate Chip Cheesecake

2005-10-13T20:57:00.000+02:00

1 and a half cups of Finely crushed creme-filled chocolate sandwich cookies
2 To 3 tablespoons margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 Eggs
2 teaspoon Vanilla extract
1 cup of Mini chocolate chips
1 teaspoon Flour

Preheat oven to 300 degrees fahrenheit.
Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs and vanilla.
Toss 1/2 cup chocolate chips with flour; stir into cheese mixture.
Pour into prepared pan.
Top with remaining chocolate chips.
Bake 55 minutes or until center is set.
Chill.
Remember to refrigerate leftovers.

Now cheesecake has to be one of my favorite favorites. With a good cup of Nescafè, warm milk, a good book. What more could a girl ask for?

Chocolate Caramel Cheesecake

2005-10-12T21:15:00.000+02:00

For the crust:
2 cups of Low-fat graham cracker crumb
1/4 cup of Margarine; melted

For the filling:
14 oz Caramel candy
5 oz Evaporated skim milk
16 oz Fat-free cream cheese
1/2 cup of Granulated sugar
1 teaspoon Vanilla
2 Egg whites; whipped
1/2 cup of Semisweet chocolate chips

Preheat oven to 350 fahrenheit.
Prepare a 9" pie pan with cooking spray and flour; set one side.
To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl.
Press into prepared pan.
Bake for 10 minutes; set aside.

In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth.
Pour over crust.
To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips.
Pour over crust.
Bake for 40 minutes.
Loosen cake from rim of pan.
Allow to cool.

Another nice after dinner treat or for those tea parties I love so much. Let's face it, there's nothing as an old fashioned tea party. Beautiful settings, flowers, delicious treats. A couple of good friends. We try to get together and have a proper tea party every so often. It's wonderful fun and just good for the soul at times.

Strawberry fields

2005-10-11T21:36:00.000+02:00

This past weekend we took the family out to pick strawberries on one of our local strawberry farms. It's quite a nice Sunday outing for city kids. You get to pick your own organically grown strawberries and eat some while you're picking. We had the most delicious scones with home-made strawberry jam and cream for lunch. It was divine. My children always loves it .... farm live for them is the best. It definitely has to be one of our favourite outings.

So with that in mind, today's recipe is going to be very simple and easy indeed.

Simply get your hands on fresh, organically grown strawberries. Chill them.
Melt baking chocolate (dark, milk or white).
Dip the strawberries in the melted chocolate. Allow to cool and set.

Quick, easy and simply the best. Enjoy!

Chocolate Amaretto Cheesecake

2005-10-10T21:13:00.000+02:00

6 Chocolate wafers, crushed
1 and a half cup of Light cream cheese
1 cup of Sugar
1 cup of Lowfat cottage cheese
6 tablespoons of Unsweetened cocoa
1/4 cup of Flour
1/4 cup of Amaretto
1 teaspoon Vanilla
1/4 teaspoon Salt
2 tablespoons Mini chocolate chips
Chocolate curls (optional)

Sprinkle chocolate wafers over bottom of a 7" springform pan.
Set aside.
Position knife blade in food processor bowl; add cream cheese and all other ingredients except for egg and chocolate chips.
Blend until smooth.
Add egg and blend until just mixed in.
Fold in chocolate chips and bake at 300 deg fahrenheit for 65 to 70 minutes.
Let cool in pan, on wire rack.
Cover and chill for at least 8 hours.
Remove sides of pan and transfer cake to serving platter.
Garnish with chocolate curls if desired.
Makes 12 servings.

This is a really nice after dinner treat. Especially over the holiday season coming up. Try it, you won't be disapointed.

Cappuccino Chocolate Cheesecake

2005-10-07T21:11:00.000+02:00

One and a quarter cup of Chocolate wafers, crushed
1/8 teaspoon Cinnamon
1 packet Light cream cheese (8 oz)
1 cup of Sugar
1 cup of Unsweetened cocoa powder
1 teaspoon Cocoa powder for garnish
2 and a half cups of Sour cream
2 Eggs
2 tablespoon Coffee liqueur
1 teaspoon Vanilla

Preheat oven to 350 degrees F.
Stir together chocolate wafer crumbs and cinnamon.
Pat into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy.
Beat in sugar and cocoa powder.
Beat in egg.
Stir in 2 cups sour cream, coffee liqueur and vanilla.
Turn into prepared pan.
Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top.
Return to oven for only one minute to glaze the top.
Cool to room temperature, then chill thoroughly while covered.
Remove from springform pan.
Just before serving, dust top with cocoa powder.

This is a wonderful tea time treat. Come on throw yourself and some of your closest friends an old-fasioned tea party. It is great fun. Dress up in your Sunday best. Good old days.

Chocolate Pudding

2005-10-05T22:41:00.000+02:00

1 cup of Sugar
Half a cup of Baking cocoa
Quarter cup of Flour
2 cups of Water
Three quarter cup of Evaporated milk
1 tablespoon Vanilla extract
Pinch of Salt

In a saucepan, combine sugar, cocoa, and flour.
Add water and milk; stir until smooth.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook until thick, about 1 minute.
Remove from heat; stir in vanilla and salt.
Cool to room temperature, stirring several times.
Pour into a serving bowl or individual dishes.
Serve warm or chilled with custard or cream.
Yield - 4 to 6 servings.

With all the holidays around the corner, I will start adding a few of our favourite pudding recipes as well.

Easy Chocolate Truffles

2005-10-04T21:27:00.000+02:00

8 oz Semi-sweet chocolate
1/3 cup of Milk
1/3 cup of Unsalted butter
2 Egg yolks, slightly beaten
1/4 teaspoon Vanilla extract
Unsweetened cocoa

In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth.
Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, then whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well.
Pour into small bowl; cover and refrigerate until firm.
(You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.

Here's an idea for gift giving with xmas coming fast: use a colored or painted glass jar with a lid. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

This is a sweet idea for xmas ....

Double Chocolate Fudge

2005-10-02T20:32:00.000+02:00

2 cups of semi-sweet chocolate chips
1 (11 1/2 oz) package milk chocolate chips
1 (14 oz) can sweetened condensed milk
2 tablespoons of cream or milk
2 teaspoons of vanilla extract
1 cup of chopped walnuts (optional)

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 tsp vanilla.
Remove from heat; stir in 1/2 cup walnuts.
Spread evenly into foillined 9-inch square pan.
In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon of vanilla.
Remove from heat; stir in remaining walnuts.
Spread over fudge in pan.
Chill for 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.
Makes about 2 1/2 pounds.

OOhh for those day you really crave chocolate. This is death by chocolate all right. Delicious, sweet and oohh so decadent. Enjoy this one all you sweet toothed chocoholics out there!

Chocolate-Peanut Butter Fudge

2005-09-29T15:26:00.000+02:00

1 cup of Semisweet chocolate chips
A quarter cup of Lightbrown sugar
2 tablespoons Soy milk
Half a cup of Oatmeal
A third of a cup of Peanut butter, at room temperature

Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it.
Cook over low heat until the chocolate has been smoothly melted.
Stir in the oatmeal.
Drop the peanut butter in by rounded teaspoonfuls.
Swirl it around until it is evenly distributed but not blended in.
Line a small, shallow baking dish with wax paper.
Pat the chocolate mixture in with the help of a cake spatula.
Refrigerate for several hours until chilled & firmly set.
Cut into 1" squares.

Peanut butter, chocolate and fudge .... oohhh what a combination!!

Candy Bar Fudge

2005-09-28T21:40:00.000+02:00

1/2 cup of Butter or margarine
1/3 cup of Baking cocoa
1/4 cup of Packed brown sugar
1/4 cup Milk
3 and a 1/2 cups of Confectioners' sugar
1 teaspoon Vanilla extract
30 Caramels, unwrapped
1 tablespoon Water
2 cups Salted peanuts
1/2 cup Semisweet chocolate chips
1/2 cup Milk chocolate chips

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes.
Stir in confectioners' sugar and vanilla.
Pour into a greased 8-in. square baking pan.
In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer.
Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.
Makes 2-3/4 pounds.

The kids love these. I have two daughters (aged 5 and 11), and this is one of the treats they love to share with their friends at school. The requests just doesn't stop for this one!

10 Minute Fudge

2005-09-27T21:33:00.000+02:00

3 oz Chocolate, unsweetened
4 tablespoons Margarine
4 and a half cups Sugar
1/3 cup of Milk, instant nonfat dry
1/2 cup of Syrup
1 tablespoon Water
1 teaspoon Vanilla extract
1/2 cup of Nuts; chopped (optional)

Melt chocolate and margarine in top of 2 quart double boiler.
Sift together powdered sugar and dry milk.
Stir corn syrup, water, and vanilla into chocolate mixture.
Stir in sugar and dry milk in two additions.
Continue stirring until mixture is well blended and smooth.
Remove from heat; stir in nuts.
Turn into greased 8-inch square pan.
Cool.
Cut into squares.

Here in South Africa, we are currently having a short school break (just for one week) before the last stretch of the year begins. Our school year ends at the beginning of December and only restarts middle January. The kids are all getting a bit tired, it's been a long year, so they really need this short break. Summer has started, and obviously all they do all day is swim. We are fortunate to have wonderful weather here. And then there is fudge .... they love this recipe. Hopefully you will enjoy as well.

Chocolate Cinnamon Fondue

2005-09-26T21:08:00.000+02:00

1/4 cup of Margarine
8 oz Bittersweet chocolate
1/4 cup of Flour
2 cups of Light corn syrup
1/4 cup Kahlua
1/2 teaspoon Cinnamon

Melt margarine and chocolate.
Whisk in flour until blended; cook for only 1 minute, stirring.
emove from heat, blend in cinnamon.
Pour into fondue dish; keep warm.
Suggested dippers: bananas, strawberries, oranges, lowfat pound cake.

I know fondues are a bit out of fashion. But it still makes for a fun evening!

World's Best Hot Chocolate

2005-09-25T20:40:00.000+02:00

2 oz Semisweet chocolate; chopped
1 1/2 tabelspoon Sweet butter
1/4 cup Whole milk
1 cup Heavy cream

In a small saucepan, mix everything together.
Heat over medium heat, gently.
When it reaches a boil, stir with a wooden spoon until the chocolate is completely melted.
This may take a while as small specks remain till the very end.
When chocolate is practically dissolved (that is if only tiny specks remain undissolved), turn down flame and simmer to reduce to very dense, dark brown hot chocolate.

This is a definite winner!!!!!!!

White Hot Chocolate

2005-09-23T21:27:00.000+02:00

3 and a half cups of Milk
2 tablespoons Sugar
3 1/2 oz White chocolate; finely chopped
1 oz Milk chocolate; finely chopped
Creme de cacao; optional

Heat milk and sugar to just below boiling.
Remove from heat and add chocolate.
Let stand 2 minutes.
Transfer to a blender and whip until frothy.
Add creme de cacao if desired.
Serve hot.
Be sure to use a top-quality white chocolate instead of a "coating chocolate."

Ideal for those cold winter nights, cuddling up infront of a crackling fire. It's nearly summer here in South Africa and we're already boiling so the cold nights are definitely over for now!

Could cool it down, add some crushed ice and you have a lovely refreshing drink.

Chocolate Cream Pie

2005-09-22T09:50:00.000+02:00

1 cup Semi-sweet chocolate pieces
1/3 cup of Milk
2 cups of Sugar
3 oz Cream cheese, softened
1 cup Whipping cream (for baking only!!)
1 Pie crust, baked

Beat together cream cheese and sugar and set aside.
Heat chocolate and milk over low heat, stirring until melted,remove from heat.
In a separate bowl, whip cream until soft mounds hold their shape.
Beat in cream cheese mixture only until blended.
Beat in chocolate mixture only until color is uniform.
Turn into 9-inch baked pie shell (graham cracker, pastry or creme de menthe).

Chill at least 2 hours before serving.
Garnish with shaved chocolate if desired. Serves 6

A really nice tea time treat.

Peanut Butter Chocolate Chip Muffins

2005-09-21T11:04:00.000+02:00

This one you can't go wrong with, everybody loves these muffins, I made them for a school bake sale recently and they were sold out almost immediately.

2/3 cup Peanut butter, chunky or smooth
2 tablespoons Butter; melted
3/4 cup Sugar
2 Eggs
1 and a half teaspoon Vanilla extract
1 and a half cup Flour
1 and a half teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup of Milk
6 oz Semisweet chocolate chips

Preheat oven to 350 degrees F.
In a large mixing bowl, combine peanut butter and butter; stir until well blended.
Mix in sugar, eggs, and vanilla.
Combine flour with baking powder and baking soda.
Add to peanut butter mixture along with milk and chocolate chips.
Stir just until combined.

Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins.
Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.

Chocolate Chunky Mighty Muffins

2005-09-20T11:17:00.000+02:00

1 and a 1/2 cup of Flour
1 cup of Bran cereal flakes
1 cup of Rolled oats
1 and a half cup of Brown Sugar
1 and a half teaspoon Baking soda
6 tablespoons Buttermilk powder
1 and a quarter cup of Water
1 large Egg
4 cups Butter or margarine, melted
1 cup full of Chocolate chunks
1 cup Chopped nuts

Mix dry and wet ingredients separately.
Combine--will be lumpy so don't worry.
Stir in chunks and nuts.

Bake in lined muffin cups for 25-30 mins in a preheated oven (350 degrees F), until toothpick test passes, and muffins are browned.

My kids love these muffins, you just cannot go wrong with this recipe.

Chocolate Chip Nut Muffins

2005-09-19T21:58:00.000+02:00

1 cup Chocolate Chips
2 1/3 cup Whole Wheat Flour
2 teaspoons Baking Powder
3/4 teaspoon Salt
3/4 cup of Sugar
1 Large Egg, Slightly Beaten
3/4 cup Skim Milk
1/2 cup Orange Juice
3/4 cup Walnuts; Chopped
2 teaspoons Orange Peel; Grated

Chop the chocolate chips into small chips, (Or use the mini-chips).
Combine the flour, baking powder, salt and sugar.
Beat the egg with the milk and orange juice.
Add the mixture to the dry ingredients and continue to beat by hand for 1 minute.
Stir in the chocolate chips, walnuts and orange peel.
Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full.
Bake at 350 degrees for 15 to 20 minutes or until golden brown.
Remove from the tins and cool on a rack.
Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.

Chocolate Chip Mini Muffins

2005-09-19T08:07:00.000+02:00

1 cup + 2 Tablespoons of All purpose Flour
A third of a cup Granulated Sugar
One and a half teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup of Skim Milk
1/4 cup Canola Oil
1/4 cup Egg Substitute
1 1/2 oz Mini semisweet chocolate chips
1 tablespoon Grated orange peel

Preheat oven to 400 degrees F.
Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt.
Add milk, oil and egg substitute; stir just until combined.
Stir in chocolate and orange peel; mix just until combined.

Spoon batter evenly into prepared cups, filling each about two-thirds full.
Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean.
Remove from pan; cool completely on rack.

Nice one .... quick and easy.

Chocolate Chip and Orange Muffins

2005-09-18T20:54:00.000+02:00

3 cups of All-purpose Flour
1 1/4 cup Sugar
2 teaspoons Baking Powder
1 1/4 cup Milk
3/4 cup Vegetable Oil
2 large Eggs
4 teaspoons Orange peel; grated
1 packet Semisweet chocolate chips (12 oz. size)

Preheat oven to 350 degrees F.
Line 1/2-cup muffin cups with foil liners.
Combine flour, sugar, and baking powder in large bowl.
Make well in center of flour mixture.
In another bowl, mix milk, oil, eggs, and orange peel.
Stir milk mixture into dry ingredients (mixture will be lumpy).
Add Chocolate chips to batter.
Divide batter among muffin cups.
Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack.
Serve warm or at room temperature.

A bit of a naughty breakfast treat. What the heck - can't always have bran muffins now can we?

Chocolate Bananas

2005-09-17T21:23:00.000+02:00

4 Bananas
7/8 oz Cornstarch
1 3/4 oz Sugar
1 tablespoon Milk
1 3/4 oz Baking Chocolate

Peel bananas and cut in half lengthwise.
Melt chocolate and stir in milk and cornstarch. Bring to boil.
Put bananas in a dessert dish, pour the sauce over them.
Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream.

Serve warm or cold.

YUMMY!!!

Chocolate Oatmeal Cookies

2005-09-16T10:11:00.000+02:00

2 cups of Sugar
4 tablespoon Cocoa
1 teaspoon Vanilla
1/2 cup of Milk
1/2 cup Butter
3/4 cup Peanut butter
3 cups Oats

Bring the first 5 ingredients to a boil & remove from heat.
Add peanut butter & oats; mix well.
Drop a teaspoon full of mixture on to wax paper.
Let cool until set.

A wonderful lunch time treat for the kids, healthy and tasty.

Chocolate Carrot Cake

2005-09-15T21:05:00.000+02:00

1 1/2 cup of Finely Grated Carrots
3/4 cup of Granulated Sugar
1/2 cup of Canola Oil
1 cup of Boiling Water
1 1/2 cup of Wholewheat Flour
1/2 cup Unsweetened Cocoa Powder
1 teaspoon Cinnamon
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt

Pre-heat oven to 350 degrees F.

In a large bowl, combine carrots, sugar & oil.
Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients.
Add to the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8" square pan.
Bake for 35 minutes.

A really nice healthy tea time treat for everybody.

Chocolate Angel Food Cake

2005-09-14T10:43:00.000+02:00

1 cup All-purpose Flour
1 1/2 teaspoon Cream of Tartar
1/4 cup Cocoa
1/2 teaspoon Salt
1 1/2 cup Sugar
1 1/2 teaspoon Vanilla
10 Egg whites

Preheat oven to 325 degrees F.

Sift the flour in a medium bowl.
Sift flour again this time with the cocoa and 1/2 cup of Sugar. Set aside.
In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form.
Gradually add remaining sugar, 2 Tablespoons at a time until stiff peaks form. Fold in flour mixture and vanilla.
Pour into ungreased tube pan.
Bake for 55 to 65 minutes.
Invert pan for about 1 hour or until the cake is cool.

Tastes like heaven ....

Bourbon Chocolate Cake

2005-09-13T12:20:00.000+02:00

1 packet Chocolate cake mix
3 Eggs
1/2 cup Bourbon whiskey
1/2 cup cold Water
1/3 cup Vegetable oil

Frosting:

1 packet Whipping cream
1/3 cup Unsweetened cocoa powder
1/2 cup Powdered sugar
1 teaspoon Vanilla
1/2 cup Bourbon
1 cup Nuts; chopped

Butter and flour two 9" round cake pans.
Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer.
Beat for 2 minutes on high speed until very light.
Pour into pans.
Bake at 350 degrees F for 30 minutes or until tests done.
Cool in cake pans for about 10 minutes. Remove. Cool completely.
Split layers in half horizontally.
Spread frosting over each cake layer.
Sprinkle with walnuts.
Stack the layers.
Cover sides with frosting and chill at least 2 hours.

Frosting: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon.

A really nice after dinner treat for those grown up dinner parties. Enjoy!

Better Than ..... Chocolate Cake

2005-09-12T21:11:00.000+02:00

1 pk Semi-sweet chocolate chips (6 oz/170 grams)
3/4 cup Pecans; chopped
1 packet Chocolate Cake mix
4 Eggs
1 packet Instant chocolate pudding (4 serving size)
1 tub Sour cream (8 oz/230 grams)

Toss the Chocolate chips and Pecans in a tablespoon of the dry cake mix.
Beat the remaining ingredients together for 3 minutes then fold in the chips and pecans.
Pour into greased and floured Bundt or tube pan and bake for 50 minutes at
350 degrees Fahrenheit or 180 degrees Celcius.

Better than .... anything you could imagine ! Be careful it can be addictive ....;)

Chocolate Anise Truffles

2005-09-08T21:45:00.000+02:00

This one is a nice after dinner treat (for adults only off course)!

1/4 cup Anise liquor

1/2 cup Butter

12 oz/340 grams semi-sweet Chocolate

2 cups pulverized Anisette Cookies

In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts.
Continue to stir for another minute, until it is well mixed and smooth.
Add the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth.
You want the mixture to remain as a thick sauce at this point.
When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes).
Do not stop whisking or the butter and rum will separate out of the chocolate-anisette.
When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.

Triple Chocolate Fudge

2005-09-07T21:00:00.000+02:00

3 1/3 cup of Sugar
1 cup of Butter
1 cup of packed Brown Sugar
1 can (12 oz/340 grams) Evaporated Milk
32 large Marshmallows, halved
2 cups (12 oz/340 grams) dark Chocolate Chips
2 milk Chocolate Candy Bars (7 oz/200 grams each), broken
2 squares (1 oz/20 grams each) Baking Chocolate, chopped
1 teaspoon Vanilla Extract
2 cups of chopped Pecans

Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil and boil for 5 minutes, stirring constantly.
Remove from the heat and stir in marshmallows until melted.
Stir in chocolate chips until melted.
Add chocolate bars and baking chocolate and stir until melted.
Fold in vanilla and pecans.
Pour into a greased 15" x 10" x 1" baking pan.
Chill until firm.
Cut into squares.

Death by chocolate .... enjoy!

Foolproof Dark Chocolate Fudge

2005-09-06T21:06:00.000+02:00

3 cups Dark Chocolate Chips
1 can (14 oz/400 grams) Sweetened Condensed Milk
dash Salt
1 cup chopped Walnuts
1 1/2 teaspoon Vanilla

Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat.
Remove from heat and stir in the walnuts and vanilla.
Spread evenly on to aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.

Store loosely covered at room temperature.

A quick and easy recipe especially if you have little time to prepare. The kids loves this recipe and I normally get quite a few requests from all over.

Strawberry Truffles

2005-09-05T21:55:00.000+02:00

8 oz/228 grams Cream Cheese at room temperature
5 oz/140 grams White Chocolate
4 Cups Confectioner's Sugar
1 teaspoon Grated Fresh Ginger Root
18 medium Fresh Strawberries
1/4 cup finely minced Crystallized Ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted Coconut
1/2 cup finely chopped Pistachio Nuts

Makes about 18 truffles

Melt White Chocolate in the top of a double boiler, let cool.

Beat together the cream cheese, sugar and ginger root until smooth.
Add melted White Chocolate and mix well.
Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit.
Pat strawberry dry.
Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit.
Coat one end in the toasted coconut, the other in the pistachio nuts.
Place truffles in candy cups and chill until serving time.

A different take on the truffle, but it works really well. I tried this recipe over the weekend (although the crystallized ginger was quite a bit of a challenge to find) and it was a hit with everybody!

Peanut Butter and Chocolate Truffles

2005-09-03T23:05:00.000+02:00

1 cup Peanut Butter
3/4 cup Butter
1/2 cup Cocoa
1 can (14 oz/400 grams) Sweetened Condensed Milk
1 tablespoon Vanilla

Coatings: Confectioners Sugar or Crushed Nuts

Makes about 3 dozen truffles -

In a heavy saucepan, over low heat, melt Peanut Butter with Butter.
Stir in Cocoa until smooth.
Add Condensed Milk and Vanilla.
Cook and stir until thickened and well blended, about 4 minutes.
Remove from heat.
Chill until firm enough to handle.
Shape into 1 inch balls.
Roll in desired coating.
Chill until firm.
Store, covered in refrigerator

This is a really nice treat for lunchpacks. I know my kids (and hubby) loves peanut butter, and they adore me doubly when I surprise them with a couple of these for lunch.

Mocha Truffles

2005-09-01T11:41:00.000+02:00

2 packages (12 oz / 340 grams each) Semi-sweet Chocolate Chips
8 oz/228 grams Cream Cheese, softened
3 Tablespoons Instant Coffee Granules
2 Teaspoons Water
1 lb/450g Good Dark Chocolate Cocoa
Confectionery Coating
White Confectionery Coating (Optional)

Makes about 5 1/2 dozen Truffles.
In a microwave-safe bowl or double boiler, melt chocolate chips.
Add cream cheese, coffee and water.
Mix well.
Chill until firm enough to shape.

Shape into 1" balls and place on a waxed paper-lined cookie sheet.

Chill for 1-2 hours or until firm.

Melt chocolate coating in microwave-safe bowl or double boiler.
Dip balls and place on waxed paper to harden.

If desired, melt white coating and drizzle over truffles.

White Chocolate Fondue

2005-08-30T20:41:00.000+02:00

Now I know fondues can be messy, and perhaps a bit 70's. We did have a bit of a revival recently for a short period. On a cold winters night, some good friends, couple of bottles of wine, it can be a lot of fun. This is a delicious, quick recipe. Even just using this for your desert and not doing the whole fondue dinner can work really great.

Enjoy!

12 oz/350g White chocolate
1 oz/30g Kirsche's cherry brandy
8 oz/228g Whipped cream

Combine chocolate, brandy and cream in a double boiler. Stir until the chocolate melts completely. The mixture should be creamy; do not overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low flame on to keep it warm. Serve with any type of fruit or firm cake. Strawberries, apples, and bananas are especially good with it.

White Chocolate Fudge

2005-08-28T20:24:00.000+02:00

For a complete sugar rush, this has to be one of the favourites. My kids love fudge, and combined with chocolate .... dreamy, creamy and sweet.

2 cups of Sugar
3/4 cup of Sour cream
1/2 cup of Margarine
12 oz (350 grams) White chocolate
1 (7 oz. / 200 grams) jar marshmallow cream
3/4 cup of Walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage.

Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.

The kids are gonna love this one. Try it for a school bake project. It's so easy the older kids can make it themselves. Off course safety first!

White Chocolate Truffles

2005-08-26T09:58:00.000+02:00

12 oz White chocolate - coarsely chopped
1/3 c Whipping cream - for eating only ;)
2 tb Orange liquor - no drinking it yet !
1 ts Grated orange zest - always a good choice with chocolate
1 1/4 c Confectioner's sugar - can never be too sweet

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly.

Whisk in liquor and zest until blended.

Pour into pie pan.

Refrigerate until mixture is fudgy, but soft, about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.

Place balls on waxed paper. Sift sugar into shallow bowl.
Roll balls in sugar, place in petit four or candy cases.
Truffles can be refrigerated 2-3 days or frozen several weeks.
Makes about 35 truffles.

This is definitely one of my favourite ---- easy and quick to make and a real treat for all. Invite some friends over for a cup of tea and truffles. Share some good times.

Black and White Chocolate Bars

2005-08-25T23:10:00.000+02:00

Another very rich and dreamy recipe, hope you have chocolate dreams tonight.

1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)

To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate.

The word "cocoa" should appear in the ingredients.
Line the inside of an 8" square baking pan with plastic wrap and set aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor.

Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

Rich Chocolate Brownies

2005-08-25T12:39:00.000+02:00

I admit it - I am a chocoholic. Now I definitely don’t stuff my face all day with chocolate, can you imagine? I would be rolling down the road already. But when the day comes that I have to have chocolate. I have to have it. On this blog I will be sharing some of my favorite chocolate recipes. So hang on for a sweet, dark, milky, rich, chocolaty ride.

Rich chocolate brownies

Ingredients

3/4 cups flour

1/4 t. salt

1 1/2 squares unsweetened chocolate

1/2 c. margarine or butter

2 eggs

1 cup sugar

1 t. vanilla

1 ripe banana, well mashed

1/2 cup semi-sweet chocolate chips

1/2 cup broken walnut meats

No baking powder or soda. This makes them extra dense and moist.

Directions

Preheat oven to 350 F / 180ºC. Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8"x 8" pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.

Finger licking good ..... enjoy. And share some with your loved ones.