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Stosh enjoying winter weather, Owner: Lisa Marie Press, USA

 

 

 

 

 

 

International Recipe Exchange

 

 

We are featuring chocolate recipes this  month

 

 

 

 


 

Melting Mint Brownies

Deep-dark, mint-scented brownies are spread with a rich mint frosting, then drizzled with chocolate ganache. If you're a fan of the mint-chocolate combo, these brownies are definitely playing your song!

Brownies

  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 3/4 cup Dutch process cocoa
  • 3 large eggs
  • 3/4 cup unbleached all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon peppermint oil

Icing

  • 3 cups confectioners' sugar
  • 6 tablespoons melted butter
  • 3 tablespoons milk
  • 1/8 teaspoon peppermint oil, or to taste

Chocolate drizzle

  • 2/3 cups chocolate chips or chopped bittersweet chocolate
  • 1/4 cup heavy or whipping cream

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Or, for easiest removal, grease the pan, line with parchment, and grease the parchment.
2) Stir together the melted butter, sugar, and salt.
3) Mix in the cocoa powder, beating gently till smooth.
4) Add the eggs, again beating gently till smooth.
5) Mix in the flour and baking powder, stirring to combine.
6) Stir in the peppermint oil. The recommended amount will produce fairly strong mint flavor; adjust to taste.
7) Spoon the batter into the prepared pan, smoothing it into the corners.
8) Bake the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely.
9) To make the glaze, stir together the sugar, melted butter, peppermint oil, and milk. Again, add peppermint oil to taste; the amount indicated produces fairly strong mint flavor.
10) Spread the glaze atop the brownies. It won't be thick; that's OK.
11) Make the chocolate drizzle by combining the chocolate and cream in a microwave-safe bowl, and heating till the cream is very hot and starting to form bubbles. Remove from the microwave, and stir till the chocolate is melted and the mixture is smooth.
12) Dollop the drizzle atop the iced brownies. Allow to set for several hours, if possible, before cutting.

 


 

Chocolate Mousse

Ingredients:
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup  Cocoa or  SPECIAL DARK Cocoa
  • 1 cup (1/2 pt.)cold whipping cream
  • 1 teaspoon vanilla extract
  

Instructions:

1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

3. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.


DOUBLE RECIPE: Use 1 envelope gelatin; double remaining ingredients. Follow directions above, using large bowl instead of medium bowl.


 

 

 

Old Fashioned Chocolate Fudge Recipe

1 1/2 c Milk
4 oz Unsweetened chocolate (sqs)
4 c Sugar
3 tb Light corn syrup
1/4 ts Salt
3 tb Butter or margarine
1 1/2 ts Vanilla
Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.
Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.
Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)
Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.


 

Chocolate Dream Cups

Ingredients:
  • 1 cup  DARK Chocolate Chips or  Semi-Sweet Chocolate Chips
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)
  • CHOCOLATE FILLING or RASPBERRY FILLING (recipe follows)
  

Instructions:

1. Line 6 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

3. Coat inside pleated surfaces and bottoms of bake cups thickly and evenly using a soft-bristled pastry brush. Refrigerate coated cups 10 minutes or until set; recoat any thin spots with melted chocolate. (If necessary, chocolate can be reheated on MEDIUM for a few seconds.) Refrigerate cups until very firm, 2 hours or overnight. Carefully peel paper from each cup. Cover; refrigerate until ready to use.

4. Prepare either CHOCOLATE or RASPBERRY FILLING. Spoon or pipe into cups; refrigerate until set. Garnish as desired. 6 dessert cups.


CHOCOLATE FILLING
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup  Cocoa
1 cup (8 oz.) cold whipping cream
1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Stir together sugar and cocoa in another small bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally until stiff. Pour in gelatin mixture; beat until well blended.

RASPBERRY FILLING
1 package(10 oz.) frozen red raspberries, thawed
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup (8 oz.) cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 to 4 drops red food color

1. Drain raspberries; press berries through sieve to remove seeds. Discard seeds.

2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

3. Beat whipping cream, sugar and vanilla in another small bowl until soft peaks form; pour in gelatin mixture and beat until stiff. Carefully fold in raspberry puree and food color; refrigerate 20 minutes.
 


 

Cookies 'n Cream Fudge Recipe

2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) Evaporated milk
2 c (7 oz) jar Marshmallow cream
8 oz Almond bark or vanilla flavored candy coating cut into pieces
1 ts Vanilla
12 Oreo cookies, broken into Bite-size pieces
Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).


 

Foolproof Dark Chocolate Fudge Recipe

3 C semisweet chocolate chips

 1 can (14 oz.) sweetened condensed milk

 dash salt

 1 C chopped walnuts

 1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into 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.