Mocha Fondue

Mocha Fondue

Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as crispy dippers.

1 4-ounce package sweet baking chocolate, broken up

4 ounces semisweet chocolate, chopped

2/3 cup light cream or milk

1/2 cup sifted powdered sugar

1 teaspoon instant coffee crystals

2 tablespoons coffee liqueur

Assorted fruits (such as star fruit slices, pineapple chunks, kiwi

fruit wedges, strawberries, pear slices, banana slices)

Meringue cookies

In a heavy saucepan combine chocolates, cream, sugar, and coffee

crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.

Rich Chocolate Cheesecake

As Promised...... This is scrumptious!

Rich Chocolate Cheesecake

 

1 1/2 c Chocolate wafer crumbs

1/4 ts Ground nutmeg

1/2 c Butter -- melted

24 oz Cream cheese -- softened

3/4 c Sugar

3 Eggs

8 oz Sour cream

6 Squares semisweet chocolate melted

1 tb Cocoa

3/4 ts Cocoa

1 1/2 ts Vanilla extract

1/2 c Whipping cream -- whipped

Additional whipped cream (optional)

Chocolate curls (optional)

Almonds (optional)

Maraschino cherries (optional) (I say YES!)

Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. 

Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. 

Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. 

Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.

Grand Marnier Truffles

We are still with the Truffles section, There are alot more, but tomorrow, we will begin some other Chocolate Recipes! Thanks for being here, Enjoy!

Grand Marnier Truffles

4 T melted butter 

4 oz. bittersweet chocolate, broken into small pieces 4 oz. milk chocolate, broken into small pieces 

4 T Grand Marnier

 4 egg yolks 

1 1/4 cup confectioner's sugar 

2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper. 

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Hazelnut Or Almond Truffles

Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts 

7 T melted butter 

3 oz. bittersweet chocolate 

3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut) 

4 egg yolks 

2/3 cup confectioner's sugar 

1/2 tsp. vanilla extract 

1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquor and continue to beat until thick. With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies. 

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

White Chocolate Truffles

White Chocolate Truffles

1/4 C butter 

1/2 C confectioner's sugar 

1 teaspoon almond extract 

1 egg yolk 

8 oz. white chocolate, broken into small pieces 

1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour. 

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.