All Chocolate Boston Cream Pie

Ingredients: (All Chocolate Boston Cream Pie)

2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup water
1/4 cup cocoa
2 large eggs lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 package instant chocolate pudding mix — (3 7/8 o

Directions: (All Chocolate Boston Cream Pie)

Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25 minutes 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. 2. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners’ sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before servin

Almighty Chocolate Divinity

Ingredients: (Almighty Chocolate Divinity)

3 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
2 large egg whites
1 cup finely chopped toasted walnuts 8 ounces
semisweet chocolate mini-morsels.

Directions: (Almighty Chocolate Divinity)

Heat the granulated sugar, water and corn syrup in a 3 qt saucepan over medium high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often until the temperature of the syrup reaches 250 degrees F, about 5 minutes. As soon as the syrup beings boling, place the egg whites in the bowl of a electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree F syrup into the whisked egg whites, and continue to whisk on med. until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue, creating a varigated mixture. Divide the mixture into 24 heaping Tbs. onto two large pieces of waxed paper, using your fingers to push the mixture off the spoon and onto the waxed paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container

Almond Bar Chocolate Sauce

Ingredients: (Almond Bar Chocolate Sauce)

4 bars milk chocolate bars with almonds  (1.05 ounces each)
1/4 cup hot water

Directions: (Almond Bar Chocolate Sauce)

Makes 1/2 Cup 1. Melt milk chocolate bars in top of double boiler over hot, not boiling, water. 2. Add hot water, all at once; stir to blend until smooth. Serve as a hot topping.

Almond Butterwreaths

Ingredients: (Almond Butterwreaths)

1 cup butter — softened 1 cup sugar 1 teaspoon lemon rind — grated 2 teaspoons orange rind — grated 2 teaspoons anise seeds — crushed in mortar 1/4 teaspoon salt 1 1/2 cups ground almonds 2 3/4 cups all-purpose flour 2 large egg yolks 2 tablespoons unsweetened cocoa 1/4 cup sliced almonds 1/4 cup candied cherries — cut up —CHOCOLATE GLAZE 1 ounce semi-sweet chocolate 1 teaspoon butter

Directions: (Almond Butterwreaths)

1. Cream butter with sugar; beat in peels, anise seeds and salt. 2. Gradually beat in ground almonds, flour and egg yolks. 3. Divide dough in half; beat cocoa into one half. 4. Shape dough into narrow ropes; cut into 6-inch lengths and form into rings. 5. Decorate with sliced almonds and cherries. 6. Place on greased baking sheet; bake in preheated 375 F. oven 8 to 10 minutes, or until light golden on bottom. 7. Cool on wire racks. 8. Drizzle Chocolate Glaze over cookies. Let dry. Chocolate Glaze Melt chocolate with butter in saucepan, stirring over low heat. NOTE: To grind your own almonds, start with 6 ounces whole blanched almonds (about 1 1/4 cups). Grind half at a time, stop-and-go fashion, in electric blender.

Almond Florentines Fit For A Queen

Ingredients: (Almond Florentines Fit For A Queen)

1 cup sliced almonds 1/2 cup plus 2 tablespoons — heavy cream 1/2 cup granulated sugar 1/4 cup dark brown sugar — firmly packed 2 tablespoons unsalted butter 1/4 cup flour 1 tablespoon grated orange peel 2 teaspoons grated lemon rind 4 1/2 ounces semisweet chocolate — chopped 1/2 ounce unsweetened chocolate — chopped

Directions: (Almond Florentines Fit For A Queen)

Preheat oven to 350 degrees. Spread the almonds on a baking sheet and toast, stirring occasionally, until lightly browned and fragrant, about 8 minutes. Remove from oven and cool. Line 2 large, heavy baking sheets with aluminum foil. Lightly butter the foil. In a heavy saucepan over medium heat, combine the cream, granulated sugar, brown sugar, and butter. Cook, stirring constantly, just until the sugars dissolve and the butter melts. Add the almonds, flour and orange and lemon zests. Bring to a boil, stirring constantly. Remove from the heat. Drop 1 rounded teaspoon batter (batter will be runny) onto a prepared baking sheet. Repeat with more batter, spacing the cookies at lest 2 inches apart. Repeat with the second baking sheet. Bake until deep brown, about 8 minutes, switching the pans and rotating a half turn halfway through baking. Remove from the oven. Slide the foil off each sheet with the cookies in place. Line the same sheets with new foil, butter the foil, and repeat with remaining batter. While all 4 sheets of cookies are cooling completely on their pieces of foil, line the baking sheets with new foil. Carefully peel the cookies off the foil and arrange them, smooth side up, on the newly covered baking sheets. Combine the semisweet and unsweetened chocolates in the top pan of a double boiler or in a heatproof bowl. Place over simmering water in the bottom pan and heat, stirring frequently, until melted and smooth. Remove from the heat. Using an icing spatula or a knife, spread the chocolate over the flat side of each cookie and return to the baking sheets, chocolate side up. Refrigerate, uncovered, until the chocolate sets. Store in an airtight container in the refrigerator for up to 2 weeks.

Almond Mousse Au Chocolate

Ingredients: (Almond Mousse Au Chocolate)

1 package unsweetened gelatin powder
1/4 cup cold water
2 ounces unsweetened baking chocolate squares
1 ounces semisweet chocolate square
1/2 cup milk
1/2 cup sugar
1 pint heavy cream
1/4 teaspoon almond extract
1/2 cup blanched almonds
toasted and chopped

Directions: (Almond Mousse Au Chocolate)

Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream. Pour into an attractive serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight. Decorate with whipped cream, candied violets, grated sweet chocolate or toasted almonds before serving.

Amazing Chocolate Gelato

Ingredients: (Amazing Chocolate Gelato)

4 large egg yolks 135 grams sugar 450 milliliters milk 100 grams bittersweet chocolate bar 35 grams cocoa powder 2 tablespoons sugar

Directions: (Amazing Chocolate Gelato)

1. Beat the egg yolks with a whisk. Gradually add 135 g sugar. 2. In saucepan, bring milk to a boil, remove from heat. When slightly cooled, very slowly add to egg yolk mixture, stirring constantly and quickly, being careful not to curdle the eggs. 3. Melt chocolate in a double boiler and stir until smooth and silky. Pour into custard mixture and blend. Add cocoa powder and mix well. 4. Pour into larger saucepan, place over medium heat (do not boil) and stir until mixture thickens slightly. 5. In another saucepan, heat the 2 Tbls sugar with 30 ml water until a caramel is formed. Add this to the custard and blend well. 6. Cool about 1 – 1 1/2 hours and then add to ice cream maker. Note: Use only very good chocolate. I used a Ghiradelli bittersweet chocolate bar and Perugina cocoa powder. I think if you use not so good chocolate this will taste like plain old ice cream. Be sure to chill it enough. When I made it, I only chilled it (in the freezer) about 1/2 hour. It took longer to make in the ice cream maker than most other recipes I’ve tried and I think I didn’t chill it enough. This is too good to share…make it for yoursel

Angel Food Candy

Ingredients: (Angel Food Candy)

1 cup sugar
1 cup white syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 package melted chocolate chips

Directions: (Angel Food Candy)

Mix sugar, syrup and vinegar in saucepan and bring to a boil (300 degrees on candy thermometer) Take the pan off the burner and add baking soda, making sure the soda is stirred in well. (Mixture will rise quickly inside the pan) Pour into a buttered pan. Break into non-uniform pieces when cols and dip into melted chocolate chips. Let cool.

4Th Street Chocolate Kit Kat Bars

Ingredients: (4Th Street Chocolate Kit Kat Bars)

—crust 8 1/2 ounces milk chocolate chips 8 1/2 ounces peanut butter — creamy 5 ounces corn flakes — crushed lightly —mousse 12 ounces butter 12 ounces confectioners sugar 2 ounces cocoa powder 5 ounces semisweet chocolate 4 large pasteurized egg yol

Directions: (4Th Street Chocolate Kit Kat Bars)

CRUST: Line a 9 x 13″ cake pan with parchment paper. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well. Spread mixture evenly into prepared pan and cool in refrigerator. MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate. Continue mixing and add egg yolks, one at a time, beating well after each addition. Fold in heavy cream that has been beaten to firm peak. Mix well to incorporate, leaving no white streaks in the chocolate. Spread mousse over crust. Chill about 2 hours, until set. Cut into desired size bars (1 x 4-1/2 ” cuts) with a sharp knife dipped in hot water. Place bars on a cooling rack that has been placed over a clean baking sheet. If bars are soft, place rack in freezer until ganache is ready. (Bars may be completed at this time or coated with ganache) GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat (be careful not to scorch the cream). Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted. Strain mixture to remove any pieces of unmelted chocolate. Let cool for about 1 hour. Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.

7 Layer Cookies

Ingredients: (7 Layer Cookies)

1/2 stick butter 1 1/2 cups graham cracker crumbs 1 can eagle brand milk 6 ounces chocolate chips 6 ounces butterscotch chips 6 ounces coconut 6 ounces nuts — chopped

Directions: (7 Layer Cookies)

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).