Category: Chocolate

Chocolate · Desserts

Chocolate Eclairs

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My son-in-law is forever indebted to me. I took him a plate of eclairs yesterday and Jodi called this morning to report to me that he described them as, “a little piece of chocolate cream pie all in it’s only little jacket”. He loved them. They are so easy to make and really doesn’t take much time. People are amazed when you put a little plate in front of them and you tell them their dessert is a homemade eclair. The filling is easy and I’m telling you, if you want to impress your husbands boss, your mother-in-law or even your husband. Take about 1 hr. total time. It will be worth it. I promise. The pastry shell is so simple and quick.

Heat oven to 400. Heat 1/2 cup water and 1/4 cup butter to rolling boil in saucepan. Stir in 1/2 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 min. Remove from heat and beat in 2 eggs all at once and continue beating until smooth. Drop dough by 1/4 cupful onto ungreased cookie sheet. Shape each into finger 4 1/2 ” long and 1 1/2 ” wide. Bake, until golden brown, about 30 min. As soon as you pull them out of the oven, make a slit in each one to allow steam to seep out. When completely cool, slice in half and fill with the following:

1 package of white chocolate instant pudding mix (4 serving size) which you want to beat with 1 cup milk and 1 cup whipping cream. As soon as mixture is thick, spoon evenly distributed between eclairs. Frost with:

Heat 1/2 sq (1/2 oz) unsweetened chocolate and 1/2 teas butter in microwave until chocolate is melted. Stir in 1/2 cup powdered sugar and about 1 tables hot water. Beat until smooth. Add 1/2 teas vanilla. Drizzle over eclairs and refrigerate until serving time.

My son-in-law is not allowed to give our daughter back, or he gets no more eclairs from me! That is our deal!

Cakes · Chocolate · Desserts

Chocolate Covered Oreo Cookie Cake

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1 Duncan Hines Devils food cake mix, prepared and baked according to directions on box (making 2 layers)

Glaze

4 squares Baker’s Semi-Sweet Baking chocolate

1/4 cup butter, cut up

Filling

1 pkg (8 oz) cream cheese, softened

1/2 cup sugar

2 cups thawed cool whip Whipped topping

12 Oreo Chocolate Sandwich cookies, coarsely crushed

Cool cake layers after baking.

For glaze: melt chocolate in small microwave bowl for 1 to 2 min or until chocolate is melted, stirring every 30 seconds. Blend in butter. Set aside to slighly thicken (about 5 min)

Filling:

Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in Cool Whip and crushed cookies. Place 1 layer of the cake on a serving plate. Spread top of cake layer with the cream cheese mixture. Place remaining cake layer on top. Spoon glaze to cover the top of cake. Makes 16 servings. Store in fridge, covered,  if not serving immediately.

Chocolate · Desserts

Chocolate Dream Pie

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This pie was taken from the Paula Dean Web site and is just delicious.

Ingredients

  • 2 to 3 cups shredded unsweetened coconut
  • 5 tablespoons butter, melted
  • 8 ounces semisweet chocolate
  • 8 ounces cream cheese, softened
  • 3/4 cup dark brown sugar
  • Pinch salt
  • 2 to 3 teaspoons pure vanilla extract
  • 2 eggs, separated
  • 1 cup heavy cream, chilled and whipped

Directions

Preheat oven to 350 degrees F.

Spread coconut on a baking sheet, then toast in oven until golden. Remove from oven and place in a bowl, reserving about a handful of toasted coconut separately. Generously butter a 9-inch pie pan. Toss toasted coconut with melted butter until coconut is well coated. Press coconut butter mixture into buttered pie pan to form a crust. Chill until firm, about 1 hour. In a double boiler or a microwave, melt the chocolate. Let cool.

In a medium mixing bowl, combine the cream cheese, 1/2 cup brown sugar, salt and vanilla. Beat in egg yolks 1 at a time. Add cooled chocolate, blending well.

In a large chilled bowl, beat egg whites until stiff and glossy. Add remaining brown sugar to egg whites, and beat well. Gently fold the chocolate mixture into the sugared egg whites. Fold in the chilled whipped cream. Pour into coconut crust. Sprinkle the reserved toasted coconut over the top of the pie and chill overnight.

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Cakes · Chocolate · Desserts

Chocolate Velvet Pound Cake

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A dear friend of mine gave me a new Southern Living Cookbook for my birthday and every recipe in it is “chocolate”. So since friends are coming over tonight for dinner, I decided to make the “chocolate Velvet Pound Cake”. Randy and I both had to slice into it while it was still hot and it is so velvety and yummy, I can’t even begin to tell you. The recipe for it is:

1 1/2 cups chocolate chips melted

1 stick of butter, softened

3 eggs

1 8 oz container of sour cream

2 cups flour

1 16 oz box of light brown sugar

2 teas vanilla

1 teas baking soda

1/4 teas salt

1 cup boiling water

Melt the chocolate chps. Beat the butter and brown sugar until well blended, about 3 to 5 minutes. Add the eggs one at a time beating just until blended with the sugar mixture. Add the vanilla and melted chocolate and blend well. Add the baking soda and salt to the flour and stir. Add flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Gradually, at low speed, mix in the boiling water. Pour into a 10 cup greased bundth pan and bake for about 45 to 50 minutes. Turn onto cake plate and sprinkle with powdered sugar.

I am serving mine tonight with caramel or hot fudge sauce and ice cream. It is so moise, you will love it. All too easy!