Classic Chocolate Cream Pie
recipe courtesy of allchocolate.com

ingredients:

• 9-inch baked pastry shell or crumb crust, cooled
• 2-1/2 oz. unsweetened baking chocolate, broken into pieces
• 3 cups milk, divided
• 1-1/3 cups sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 egg yolks
• 2 tablespoons butter or margarine
• 1-1/2 teaspoons vanilla extract
• Sweetened whipped cream (optional)

preparation:

Prepare pastry shell; cool.

Combine chocolate and 2 cups milk in medium saucepan. Cook over medium heat, stirring constantly, just until mixture boils, then remove from heat. Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks. Stir into sugar mixture. Gradually add to chocolate mixture. Cook over medium heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared pastry shell; press plastic wrap directly onto surface. Cool; refrigerate until well chilled.

Top with whipped cream, if desired.

chocolate insanely...it's monday!!

Aunt Teen's Creamy Chocolate Fudge

Recipe courtesy of Kelly Phillips

INGREDIENTS
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

DIRECTIONS
Line an 8x8 inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.


http://allrecipes.com/Recipe/Aunt-Teens-Creamy-Chocolate-Fudge/Detail.aspx

How to make a Fudge Brownie Mix?

Homemade Fudge Brownie Mix Recipe

MIX:

2 cups sugar
1 1/3 cups sifted flour
1 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 cup Crisco Shortening

To Make Brownies:

2 eggs
1 teaspoon vanilla
3 cups Brownie mix
1/2 cup chopped nuts -- (optional)
icing sugar

To prepare mix; In bowl, combine the dry ingredients, sugar, flour, cocoa powder, baking powder and salt. Cut in Crisco until it resembles coarse cornmeal.

Store in sealed container for up to 6 weeks at room temperature. Will freeze for longer storage.

To make Brownies:

Preheat oven to 350°F.

Beat eggs and vanilla. Add 3 cups of the Brownie MIx. Stir until near smooth. Stir in your chopped nuts. Spread in a greased 8x8x2" pan. And bake for about 30 minutes. Cool. Sift Icing sugar over tops. The Mix makes 2 pans of brownies. Mix makes 3 cups.

Monday...Chocolate Recipe...

Essential EatingWell Chocolate Bundt Cake
Provided by EatingWell.com


Ingredients:

1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened natural cocoa powder
1/3 cup whole flaxseeds, ground (see Ingredient notes)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup rice bran oil or canola oil (see Ingredient notes)
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup prune puree (see Tip), prune pie filling or Sunsweet Lighter Bake
4 ounces chopped bittersweet chocolate or chocolate chips
Confectioner's sugar for dusting

1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

2. Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.

3. Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.

4. Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

Yield: 16 servings

chocolate recipe for the day...

Good day everyone...since i love chocolates...i will feature delicious chocolate recipes here every monday...hope you enjoy and try this recipes..happy eating!!!

White-Chocolate Mousse Parfaits

4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed

Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.

Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.

To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.