Fudge Brownie Pops

Ingredients

3 oz bittersweet chocolate, finely chopped, divided

1/4 cup unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg

1 large egg white

3.4 ounces flour (about 3/4 cup)

1/2 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Salt 1/4 teaspoon

Cooking spray

1 1/2 tablespoons dark corn syrup

16 Popsicle sticks

1/4 cup finely chopped toasted almonds




Preparation

1. Preheat oven to 350 °.

2. Combine 2 ounces chocolate and butter in a medium suitable for microwave container. Microwave on HIGH 30 seconds or until the mixture is melted, stirring after 15 seconds. Add sugar, vanilla, egg and egg white, stirring until smooth.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through salt) in a bowl, stirring with a whisk. Add the flour mixture to chocolate mixture, stirring until combined. Scrape the mixture into a glass square pan or 8-inch ceramic lid with cooking spray. Bake at 350 ° for 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Crumble the brownies.


4. Place crumbled brownie in a food processor; treat fine breadcrumbs. Add corn syrup; process until the mixture forms a ball. Scoop about 2 tablespoons of brownie mix with a spoon; roll into a ball. Insert a lollipop stick into the center of each ball.

5. Place the remaining chocolate 1 oz in container for microwave. Microwave on high 30 seconds or until the chocolate is melted, stirring after 15 seconds. Dip the balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).

Kahlua Hot Chocolate

INGREDIENTS

2 cups milk

2 tablespoons sugar

1 1/2 tablespoons unsweetened Dutch-processed cocoa powder

1/4 teaspoon cinnamon

Pinch of nutmeg

1 oz Kahlua coffee liqueur

Mini marshmallows to serve

Salted Caramel, to serve

Chocolate syrup, to serve

INSTRUCTIONS

In a medium saucepan, combine the milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until hot, about 2-3 minutes. Remove from heat and stir Kahlua.

Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

PIROULINE HOT CHOCOLATE COCKTAIL

PIROULINE HOT CHOCOLATE COCKTAIL




INGREDIENTS:

6 oz prepared hot chocolate (with milk)

1 oz of liquor Godiva Chocolate

Whipped cream, cinnamon, marshmallows, chocolate syrup and biscuits Pirouline

MANUAL:

1. Thoroughly mix together cocoa and hot chocolate liqueur.

2. Garnish with toppings of your choice.

Make a hot chocolate

Make hot chocolate
Hot chocolate is a hot drink made with chocolate or cocoa powder mixed with milk. It is a comforting drink especially during the cold days seeing the antioxidants contained in cocoa.

Ingredients:

* 100 * g dark chocolate 
 * 50 g of milk chocolate 
* 1 tablespoon cocoa powder
 * 50 * cl milk 
 * 30 g fresh cream
 *2 cinnamon pinched a little vanilla extract
 * salt
 * (other spices according to taste).

Preparation:
1 * Heat the milk in a saucepan.

2 * Pour the cream, put 2 cinnamon pinched, vanilla extract and a very little salt.

3 * heat the whole until you feel the aroma of spices.

4 * Add cocoa powder and stir.

5 * Add the milk chocolate and dark chocolate and stir.

6 * Pour into a mug and hot drink.

Chocolats curry/passion

Ingredients for Chocolate Curry / passion

Dark couverture chocolate 250g

Frozen passion

100 g fruit puree of passion Capfruit
100 g caster sugar
20 g glucose
2 g of yellow pectin

lemon juice

Curry cream

200 g custard
100 g white chocolate
4 g of gelatin sheets
2 g of curry powder

Equipment
A silicone mold ribbed round shape .A round shaped silicone mold.

To make this recipe curry chocolate / passion start by preparing all the ingredients.Melt 150 g dark 

couverture chocolate in a double boiler.

Once the temperature reached 45 ° C ..add the remaining couverture chocolate and mix until it reaches 30 ° C ...and a smooth consistency.Conduct a custard. When it is still hot, add the gelatine previously softened in cold water. Be sure to drain.

Whisk to dissolve them in the hot custard.Melt white chocolate in a bain-marie.Besides, pour into a saucepan mashed passion fruit with powdered sugar.

Add crystal glucose ...and a dash of lemon juice .Cook until 105 ° C. Remove from heat and set aside.
Garnish generously tempered chocolate chocolate mold of your choice. Tap the work plan to remove air bubbles.

Return the molds to remove excess chocolate.Place the metal spatula to arraser the edges.Leave to stand for the chocolatehttp://sweetchocolate05.blogspot.com/2015/04/nutella-swirl-cupcake-with-nutella.html hardens.Meanwhile, add the melted white chocolate custard glued ...and finally curry.Mixer.

Fill the shells with 2/3 jelly passion.Puis add a layer of cream curry.Faire well with all chocolate shells chocolat.Recouvrir tempéré.Lisser the surface with a spatula métallique.Laisser cure at least 6 hours costs .Take the plate refrigerator .... and gently pull the edges of the silicone mold to lightly loosen bords.Retourner pan on the work surface and gently press on the footprints of the background to strip chocolates.

Nutella Swirl Cupcake with Nutella Buttercream Frosting

Nutella Swirl Cupcake with Nutella Buttercream Frosting

I did a little cupcake research and found people tend to get the best vanilla cake using oil instead of butter and buttermilk instead of milk.
Glory to the Glorious Treats did a great post on your quest for the perfect vanilla cupcake and found the same thing, so use your little vanilla cake recipe as the base.
I finished them by some nutella melt in the microwave and swirling through the dough on top of each cupcake before baking.
This is the recipe for Nutella frosting. It is very difficult to go beyond Sally Addiction cook when you are hosting a party.
Tends to be my default website when looking cake recipes.

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Little molten mud cakes

Little molten mud cakes



200g dark chocolate, chopped

Unsalted butter 200g

3 eggs

1/2 cup powdered sugar

1 teaspoon vanilla extract

3/4 cup self-raising flour, sifted

120 g dark chocolate, extra, cut into 12 pieces







Dutch cocoa for dusting

Preheat oven to 160C. 

Place the chocolate and butter in a medium saucepan, stirring over low heat until melted and smooth. With an electric mixer, beat the eggs, sugar and vanilla for 6-8 minutes or until pale and its volume is doubled. Add chocolate mixture and flour and fold and mix well.

 Divide the mixture between 12 x 1/2 cup muffin boxes lined case of paper capacity. 

Push an extra piece of chocolate in the center of each cake and smooth surfaces. 

Bake for 30-35 minutes or until the cake is firm to the touch. 

Let cool in pan for 5 minutes before transferring to a wire rack until warm.

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DARK CHOCOLATE MUD CUPCAKES – SWEET FUN FEB POST

This recipe is from the book Cupcakes by Sarah Burford. Original recipe makes 24 cupcakes but I halved in this case

175 g dark chocolate, broken into small pieces (I used 50% cocoa)

125g butter

1/4 cup warm water

Wheat flour 1 cup
http://sweetchocolate05.blogspot.com.es/2015/04/chocolate-mint-cups.html
2 tablespoons of cocoa powder

1/4 teaspoon baking soda

1 cup sugar

pinch of salt

2 eggs

1 teaspoon vanilla extract

1/4 cup milk (or buttermilk)

1 tablespoon melted butter

Preheat oven to 180 ° C and the Pan lime small paper cups cake.

 In a double boiler, melt the dark chocolate, butter and water until smooth and set aside. In a large bowl, sift the flour, baking soda and cocoa powder.

 Add sugar and salt. In a medium bowl, beat eggs (no more whip), then add vanilla, milk and melted butter. Mix well.

 Add the melted chocolate and flour mixture (in small amounts) and continue mixing until all ingredients are well combined. 

For the batter into the cake pan and bake on the middle rack of the oven for about 20 minutes or until a clean test fate cure. 

Remove and let cool.

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Chocolate-Mint Cups

Ingredients



April sized servings 1 package unsweetened chocolate instant pudding mix

2 cups skim milk

1/4 8 - oz container thawed frozen desserts light

Peppermint extract 1 / 8-1 / 4 teaspoon

Red or green food coloring (optional)

Lightly whipped cream ice cream, thawed (optional)

Sprig of mint (optional)

Instructions



Prepare pudding mix according to package directions using two cups of skim milk. Put aside. In a small bowl, mix the dessert topping, mint extract and, if desired, food coloring to desired color.

Small dessert bowls eight half pudding layer, followed by the filler and the remaining dessert pudding. Cover and refrigerate for 2 hours or so. If desired, top with whipped cream and mint. Makes 8 individual desserts.

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CHOCOLATE WEDDING CUPCAKES

CHOCOLATE WEDDING CUPCAKES

INGREDIENTS:

CUPCAKES:
18.25 oz box chocolate cake mix
All purpose flour 1 cup
1 cup granulated white sugar
Salt 3/4 teaspoon
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs

BUTTER chocolate frosting:
(The double this recipe if you want to pipe the frosting)
1/2 cup butter salt, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped dark chocolate chips (or black chocolate)

INSTRUCTIONS:

1. Prepare the cake: Preheat oven to 325 ° F. Place cupcake liners in cupcake molds (which requires about 36).

2. In a large bowl, beat cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes or until smooth.

3. Use ice cream scoop to fill small cake prepared tins- fill about 3/4 full. Bake about 18 minutes or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting.

4. frost cupcakes: In a large bowl, using an electric mixer beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add the milk and vanilla, beating until smooth.

5. Microwave the chocolate in a bowl in the microwave half 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Slowly add the melted chocolate mixture; beat until combined and smooth. If the frosting is too soft for pipes, cover and refrigerate for a few minutes until it reaffirms a little. Otherwise, spread the frosting on top of cupcakes and decorate as desired.

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The Best Chocolate Cupcake Recipe

For the sponge

80 g (3 oz) unsalted butter or margarine, softened
280g (10 oz) caster sugar
200 g (7 oz) flour
40 g (1 1/2 ounce) cocoa powder
1 tablespoon baking powder
a little bit of salt
240 ml (8 1/2 oz) of whole milk
2 large eggs
For the chocolate glaze
200 g (7 oz) icing sugar
50 g (1 3/4 ounce) cocoa powder
80 g (3 oz) butter or margarine
25 ml of whole milk


Preparation:

Preheat oven to 190 ° C (375 ° F) or gas mark 5. Line a muffin tray or pan with paper cases
Beat butter and sugar in a large bowl. Mix the flour, cocoa powder, baking powder and salt until ingredients are mixed in a mixing crumby
Beat the egg and milk in a jug. Mix half the liquid to the dry ingredients. Add remaining liquid and mix until all ingredients are mixed together and the batter is smooth
Pour the mixture into the paper cases so they are 2/3 and cook for 18-20 minutes (12-15 minutes if you do small cakes) or until the cakes have increased and are elastic touch
Remove from small pan and place on a wire rack. Cool completely before frosting
To make the chocolate glaze:
Beat butter, sugar and cocoa powder and mix well in a mixture of sand
Pour the milk and beat until mixture is fluffy.
Spread frosting on the cupcakes and sprinkle with sugar strands or other decorations
There you have! These tasty chocolate cakes look great in any expansion of this game and will be much appreciated gift too. There is a problem - disappear quickly. By the time I got to take a photo for this position several cupcakes "disappeared" since. The children said that had nothing to do with them ...
Variations
You can also use a mixture of sponge and chocolate icing for a cake. So also share the dough into two boxes of 20 cm and cook until the pastry has risen and are springy to the touch. When it is completely cool, sandwich cakes with icing layer and apply the glaze over top of cake (you may have to double the amount of icing necessary).

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Fantasize with Simple Chocolate Cookie Recipe

Fantasize with Simple Chocolate Cookie Recipe

Ingredients

• Semi sweet chocolate or chocolate to taste 8 ounces chopped up roughly
• Unsalted butter 4 tablespoons
• All purpose flour 2/3 cups
• Baking powder ½ teaspoons
• Salt ½ teaspoon
• Two by large eggs
• Light brown sugar ¾ cup
• Vanilla essence 1 teaspoon
• One-pack or 12 ounces semisweet chunks of chocolate

Are skills required? No, very easy to follow

Now for the yummy part

Preheat your oven to 350°. While waiting your oven heat up your chopped chocolate and butter in a microwave bowl or as mentioned over your stovetop, microwave for 20 minutes while stirring in between until completely melted.

In another bowl, fluff up the flour, baking powder, and salt together. Mix the eggs, brown sugar, and vanilla on high speed until nice and fluffy in a separate bowl, add the melted chocolate, and mix the dry ingredients to combine the mixture.

Now the best part of all adds the chunks of chocolate. Take a tablespoon and drop heaps of the dough two to three inches apart on baking sheets. Place in oven and bake rotating the sheets hallway through the baking time for at least 12 to 15 minutes or until they are crackly with soft centers. Let the biscuits cool on the baking sheets for 10 minutes and transfer to a wire cooling rack.

Please take note that if the batter is a bit thin do not stress, as the batter looks more like a brownie batter than biscuit dough. For even more color, you can add some chopped up red glazed cherries cut up in pieces to your cookie dough mixture with the chopped chocolate pieces.

These delicious cookies will provide you with an explosion in your mouth and great for treating your kids with some sweetness in simple chocolate cookie recipes. Wrap them up and spread the love to closest friends and family. Place them on a plate for guests who visit as an after treat with some warm strong coffee.

Or for some alone time with hubby take them to the room and spend some delicate time alone to spice up your life with the enticing taste of this full loaded chocolate biscuit its sure to get you closer while building memorable relationships for many years to come. In addition, look out for our next chocolate recipe to try out the next time you are feeling in the mood to share some love in your families lives.

More recipes

Very Moist & Delicious Mud Cake Recipe

Very Moist & Delicious Mud Cake Recipe

Dark Chocolate Mud Cake

350grams Hershey's Dark Chocolate Bar for Baking

250grams Butter (about 2 1/2 sticks)

2 cups Water

2 cups of Caster (Superfine) Sugar (If you can't find SUPERFINE sugar, just use regular sugar and put it in the blender).

2 cups of Self-Raising Flour

4 eggs

You will need a 9" round cake tin. Make sure to use a "heavy" tin, this will ensure that your cake will be cooked evenly.

Preheat your oven to 325F or 170c

Gather the dark chocolates, butter and water and put it in a medium size saucepan. Stir frequently over low heat until all chocolates and butter are melted and looking very smooth. Set aside to cool.

Lightly beat eggs in a large bowl. Slowly pour the chocolate mixture into the eggs.

Add sugar and flour into the chocolate mixture, and continue mixing until well-blended.

Finally, pour your mixture into cake tin. Make sure to use a baking paper so that it won't stick on the bottom and sides. Bake for about 1 hour or until a skewer inserted into the centre of cake comes out clean.

Let the cake cool, before adding the ganache.

Chocolate Ganache

300 grams hersheys or ghiradelli dark chocolates pieces

2 tablespoon butter

1/2 cup heavy cream

Melt dark chocolate pieces, butter and heavy cream over low heat, make sure to stir frequently until melted and very smooth. Feel free to add more cream if mixture is too thick.

This cake can be frozen for 4-6months.

Warm it up in a microwave if you have any leftovers :-). Goes very well with icecreams and strawberries. ENJOY!

HERE for more recipes

Holiday Sweet Treats.

You will need:

1) Peppermint Candy Sticks

2) 1 bag Large Marshmallows

3) 1 bag of Semisweet Chocolate Coating

4) Red and White Candy Coating

5) Sprinkles

Directions:

1. Gather up the goods.

2. Unwrap the candy sticks and skewer two or three marshmallows on each.  To make things easier, you can stick a knife through the marshmallows first, then push the candy through.

3. Melt your chocolate according to package directions. (I like to put the chocolate in a mug or other small but deep container because it’s easier for dipping.) Dip the marshmallow sticks in, and place on a wax paper lined baking sheet to set.

4. Before the chocolate is set, melt the white and red candy and drizzle back and forth over the chocolate.  Sprinkle immediately with Christmas sprinkles.

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DIY Chocolate Covered Frozen Banana Popsicle

Kids would love this frozen banana popsicle.You can decorate it with sprinkles if you think m&m

may be too sweet.

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Creative Ideas – DIY Delicious Chocolate Filled Strawberries

Creative Ideas – DIY Delicious Chocolate Filled Strawberries

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Wonderful DIY Sweet Chocolate Covered Strawberry Tower

Wonderful DIY Sweet Chocolate Covered Strawberry Tower

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How to Make Sweet Chocolate- Bowls with Balloon

You will need:


12 oz chocolate chips

Partly air-filled balloon

Fill the cups of chocolate: berries and cream, ice cream, puddings, sweets, etc.

Indications:

Use a heavy saucepan and melt over hot chocolate fire before it reaches a smooth consistency.

Remove chocolate from heat and let stand at room temperature for a few minutes (5-7 minutes).

Place aluminum foil on a baking tray.

Immerse the lower half of each chocolate ball, passing all the aluminum foil.

Balloons rest for 3-4 minutes, then repeat.

Place balls in the refrigerator for about 1 hour.

And carefully remove a balloon pop while carefully peeled from inside the bowl of chocolate.

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