Chocolate Recipes

Do you have a great recipe for a chocolate dessert ? Then let us know.

Ingredients:
5 oz dark Chocolate
2 Tbsp water
2 Tbsp sugar
4 Tbsp milk

Put the chocolate and the water in a double boiler; heat and melt slowly while stirring constantly. Add the sugar and milk and keep stirring until the milk and sugar are completely absorbed, but do not let the mixture come to a boil !

Pour the warm chocolate topping over your ice cream and enjoy…

Valentine's Day Hearts or Truffles

From the February 9, 2000 Rocky Mountain News article

Ingredients:
1 pound Callebaut semisweet or milk chocolate, or equivalent
10 ounces hazelnut paste
2 ounces finely chopped hazelnuts, almonds or pecans
5 ounces finely ground chopped roasted almonds to finish the chocolate

Break 3 ounces of chocolate into small pieces and place in a double boiler. Stir together the hazelnut paste and 2.5 ounces melted chocolate mixture and stir well.

Remove the mixture from the heat and add the 2 ounces of chopped nuts. Stir well to combine.

Pour the mixture onto waxed or parchment paper to a thickness of one half-inch thick. Let it sit until hardened. If mixture will not harden, place in refrigerator for a few minutes. When hardened, cut shapes with a cookie cutter or scoop balls with a teaspoon.

Melt the remaining chocolate in a double boiler and stir well. Mixture should not be heated to more than 90 degrees. Allow to cool to 78 degrees. Return to double boiler and heat semisweet chocolate to 87 degrees and milk chocolate to 85 degrees. This will keep the chocolate shiny and unstreaked.

Using two toothpicks or a dipping fork, dip hearts or balls of chocolate one at a time in melted chocolate. Shake off the excess and cover with the finely ground roasted almonds. Place on parchment or waxed paper. Refrigerate