While chocolate cake may always be a crowd pleaser at dinner parties or other celebrations, it can also feel like a cop-out to a creative host or hostess. If you’re tired of presenting the same old chocolate cakes, puddings, or ice creams to your guests for dessert, try these suggestions for some unexpected chocolate dessert recipes. Don’t be afraid to be adventurous. Dessert is all about having fun!
Revamp Other Dessert Recipes with Chocolate
An easy way to make a fun, new dessert is to incorporate chocolate into other familiar dessert recipes. Try putting dark chocolate chips and walnuts into a berry cobbler, or spruce up after dinner coffee with some chocolate liqueur then top with whipped cream and chocolate shavings. If you’re going light, add some extra life to an angel food cake with some natural unsweetened cocoa powder and serve with fresh raspberries on top.
Leave the Chocolate to The Whim Guests
A really simple chocolate dessert recipe is chocolate fondue. Let your guests go to town dipping an assortment of fruits, cakes, cookies, and nuts into a nice fondue. Spread out a few different fondue pots and play with flavors. Try a spicy chocolate fondue by adding just a touch of chili powder, or some peanut butter for a heavenly treat. Don’t limit your dippings to fruit. Cut up an assortment of bite-sized bits of cakes, brownies, candies, marshmallows, even cheesecakes.
Spicing Up Some Favorites
If you do like the idea of a cake, but want to get away from traditional recipes, spice things up a little with a modern chocolate cake dessert recipe. Add some fruit or berries to the bottom of your bake pan and create a chocolate-upside-down cake with a nice coffee or caramel glaze. Create a layered chocolate cake, alternating layers of caramel sauce and homemade whipped peanut butter topping, served with vanilla ice cream.
Frozen Chocolate Dessert Recipes
Plan ahead and whip up a frozen chocolate dessert recipe. Try a banana split with frozen chocolate covered bananas. If you have an ice cream maker, try a nice chocolate and fruit sorbet. If you’re a fan of Smores, don’t worry about the fire, try a frozen version instead. Spread some melted chocolate and marshmallow cream between two graham crackers, wrap each smore in foil, and stick in the freezer. This is an easy chocolate dessert recipe that is sure to be a crowd pleaser.
Filed under Chocolate, Chocolate Candy, Chocolate Chips, Chocolate Covered Food, Chocolate Desserts, Chocolate Fondue, Chocolate Fountain, Chocolate Gifts, Chocolate Mousse, Chocolate Recipes, Chocolate Truffles, German Chocolate, Gourmet Chocolate Gifts, History Of Chocolate, Hot Chocolate, Imported Chocolate, Luxury Chocolate by on Jan 13th, 2008. 
Guide – Choose quality over quantity. If you are going to eat chocolate, eat really good chocolate.
Ingredients:
1-cup Butter, softened
1-cup Powdered sugar
¼-teaspoon Salt
2-teaspoons Cherry extract
¼-teaspoon Vanilla extract
2¼-cups All purpose flour
½-cup Finely chopped pecans
1-teaspoon Water
Granulated sugar
48-regular Milk chocolate kisses unwrapped
Guide – My favorite thing in the world is a box of fine European chocolates.
Instructions:
Preheat oven to 325 degrees. Place butter in a large mixing bowl and beat with electric mixer on medium speed for about 30 seconds; add powdered sugar and salt. Beat until mixed well. Beat in cherry and vanilla extracts until mixed well. Beat in flour with mixer; stir in pecans and teaspoon of water.
Shape dough into about 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Flatten to ½-inch in thickness with the bottom of a glass or similar object dipped in granulated sugar.
Guide – ‘If you are not feeling well, if you have not slept, chocolate will revive you.
Bake in preheated 325 degree oven about 14 minutes or until bottoms are lightly brown. Remove from open; press a chocolate kiss into each cookie. Transfer cookies to a wire rack and let cool.
Note: So that the sugar will stick to the bottom of the glass, first dip the bottom of the glass in the cookie dough. Next, dip it into the sugar.
To store cookie dough to bake later: Place in layers separated by wax paper in an airtight container; cover; place in refrigerator up to 1 week or freeze up to 3 months.
Makes 48 cookies
Note: To add a little pazazz to these cookies just dip them in colored sugar and or add a little food coloring to your cookie dough.
You can find recipes like this and much more at Cristie’s Cookin. Be sure to submit your favorite recipe for a chance to win a free apron or free spices. Need a great novel look no further. Cristies new novel “11.11.11″ by TJ Stokes is available and guaranteed to keep you on the edge of your seat. You won’t be able to put this novel down.
Guide – When it comes to chewing chocolate, a person must be very careful. Each bite of chocolate must be chewed no less than 12 times out of respect for the cacao seed that sacrificed itself for your toothsome treat.
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Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com |
Filed under Chocolate Recipes by on Sep 10th, 2010. Comment.
Guide – If you have a wrapped chocolate bar, remember, it must be unwrapped and allowed to breathe like a fine wine. Many people yield to the temptation of ripping open a candy bar and immediately taking a bite.
This chocolate cake is quick and easy to prepare and the best part is you can pour the icing over the cake while it is still in the pan. Do not remove from the pan because the icing will run down the sides.
Whenever I am asked to bring a covered dish or donate a favorite food for a fundraiser, this is the cake that I make. Most people enjoy it and ask for the recipe. On some occassions, I make two of these. On one, I make the icing according to the recipe and the other cake, I add one half cup of coco to the icing. Try them both.
Guide – In 1842 Cadbury’s in England created the worlds first chocolate bar.
2 cups sugar
2 cups all-purpose flour
1 cup water
1 stick butter
1 cup Crisco Oil
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon soda
1/8 teaspoon salt
Mix sugar and flour together in large bowl. Mix water, butter, oil and cocoa in a saucepan; bring to boil and boil for 1 minute, stirring constantly. Add sugar and flour to mixture and stir well. Then add buttermilk, eggs, soda and salt. Pour into a large rectangular greased and floured pan. Bake at 350 degrees for 40 minutes.
Guide – Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.
Icing
Bring 4 tablespoons milk, 1 stick butter and 1 teaspoon vanilla to boil. Add 1 box powdered sugar. Use milk to thin. Pour over hot cake in pan.
Note: Use all-purpose flour when making this cake. You may use self-rising flour, but do not add the soda and salt. You may also add 1/2 cup of chopped pecans to the batter.
Guide – ‘It’s not that chocolates are a substitute for love. Love is a substitute for chocolate.
Guaranteed to satisfy a sweet craving or a chocolate lover.
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Margaret Riley is a computer consultant and a sewing and crafting mentor for “Single Mothers: In Search Of Extra Income”. Her most successful articles have been “What Every Computer User Should Know”, “Crafting With Computers”, “30 Items You Can Make With One Yard Of Fabric and Make A Profit!” and “Daily Inspiration For The Single Mother”. You can email her at: craftadvisory@yahoo.com Guide – The shelf life of a bar of chocolate is approximately one year. |
Filed under Chocolate Recipes by on Sep 7th, 2010. Comment.