Easy Chocolate Recipes - Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients
115g butter
50g caster sugar
110g soft brown sugar
few drops of vanilla extract
1 egg (beaten)
170g chocolate chips of your choice
155g plain flour
pinch of baking powder




Preparation method
1. Preheat the oven to 185 C (170 C for fan assisted ovens) and line a baking tray with greaseproof paper.

2. Cream the butter and sugars together until light and fluffy.

3. Add the beaten egg and vanilla to the mixture and mix well.

4. Next add the chocolate chips and mix together to ensure they are well distributed. Most people add them last, although i find if you add them at this stage you don't end up with big clumps of chocolate chips in random places of the cookie!

5. Mix the flour and baking powder together, and add a little at a time to the mixture, until a soft dough is formed. You should be able to mould the dough into shapes without it being too sticky, if it is sticky, add a tablespoon of flour each time to get it the right consistency.

6. Roll an amount into a ball about the size of a walnut and softly press down onto the baking sheet. Don't place cookies too close together as they do spread and you don't want them sticking together!

7. Cook for about 10 - 12 minutes, you really don't need that much longer otherwise they will burn. When you take them out of the oven, they will still be quite soft, leave for a while on the tray until they start to harden, then move to a cooling rack.

8. Enjoy!

Easy Chocolate Recipes : Bitter Marmalade Chocolate Loaf

Bitter Marmalade Chocolate Loaf
Do not be alarmed by the amount of cream in this recipe – it is naughty but necessary, and replaces butter to make a moist dark cake, topped with a bitter – sweet sticky marmalade topping.

Serves 8
Ingredients
115 g / 7 oz / 1 cup plain chocolate, broken into squares
3 eggs
200 g / 7 oz / 1 cup caster sugar
175 ml / 6 fl oz / ¾ cup soured cream
200 g / 7 oz / 1 ¾ cups self-raising flour

For The Filling and Glaze
175 g / 6 oz / 2/3 cup bitter orange marmalade
115 g / 4 oz plain chocolate, broken into squares
60 ml / 4 tbsp soured cream shredded orange rind, to decorate (optional)

1. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 900 g / 2 lb loaf tin and line it with non-stick baking paper. Melt the chocolate in a heatproof bowl over hot water.

2. Combine the eggs and sugar in a separate bowl. Using a hand-held electric mixer, whisk the mixture until it is thick and creamy, then stir in the soured cream and chocolate. Fold in the self-raising flour evenly.

3. Scrape the mixture into the prepared tin and bake for about 1 hour, or until well risen and firm to the touch. Cool for a few minutes in the tin, then turn out on to a wire rack and leave to cool completely.

4. Make the filling. Spoon two thirds of the marmalade into a small saucepan and melt over a gentle heat. Melt the chocolate and stir it into the marmalade with the soured cream.

5. Slice the cake across into three layers and sandwich back together with about half the marmalade filling. Spread the rest over the top of the cake and leave to set. Spoon the remaining marmalade over the cake and decorate with shredded orange rind, if using.

Easy Chocolate Recipes : Chocolate Ginger Crunch Cake

Chocolate Ginger Crunch Cake

Ginger adds a flicker of fire to this delectable uncooked cake. Keep one in the fridge for midnight feasts and other late-night treats.

Serves 6

Ingredients

150 g / 5 oz plain chocolate, broken into squares

50 g / 2 oz/ 4 tbsp unsalted butter

115 g / 4 oz ginger nut biscuits

4 pieces stem ginger

30 ml / 2 tbsp stem ginger syrup

45 ml / 3 tbsp desiccated coconut

To Decorate

25 g / 1 oz milk chocolate

Pieces of crystallized ginger

1. Grease a 15 cm / 6 in flan ring; place it on a sheet of non-stick baking paper. Melt the plain chocolate with the butter in a heatproof bowl over barely simmering water. Remove from the heat.

2. Crush the ginger nut biscuits into small pieces, and tip them into a bowl.

3. Chop the stem ginger fairy finely and mix with the crushed biscuits. Stir the biscuit mixture, ginger syrup and desiccated coconut into the melted chocolate and butter, mixing well until evenly combined.

4. Tip the mixture into the prepared flan ring and press down firmly and evenly. Chill in the fridge until set.

5. Remove the flan ring and slide the cake on to a plate. Melt the milk chocolate, drizzle it over the top of the cake and decorate with the pieces of crystallized ginger.

Easy Chocolate Recipes : Marbled Chocolate & Peanut Butter Cake

Marbled Chocolate & Peanut Butter Cake

This cake cannot be tested with a cake tester because the peanut butter remains soft in the centre. Rely on the fingertip method: the cake should spring back when touched after 50-60 minutes.

Serves 12-14
Ingredients
115 g / 4 oz plain chocolate, chopped
225 g / 8 oz / 1cup unsalted butter, softened
225 g / 8 oz / 1 cup smooth or chunky peanut butter
200 g / 7 oz / 1 cup granulated sugar
225 g / 8 oz / 1 cup (packed) light brown sugar
5 eggs
275 g / 10 oz / 2 ½ cups plain flour
10 ml / 2 tsp baking powder
2.5 ml / ½ tsp salt
120 ml / 4 fl oz / ½ cup milk
50 g / 2 oz / 1/3 cup chocolate chips

For The Chocolate Peanut Butter Glaze
25 g / 1 oz / 2 tbsp butter, cut up
25 g / 1 oz / 2 tbsp smooth peanut butter
45 ml / 3 tbsp golden syrup
5 ml / 1 tsp vanilla essence
175 g / 6 oz plain chocolate, broken into pieces
15 ml / 1 tbsp water

1. Preheat the oven to 180 C / 350 F / Gas 4. Generously grease and flour a 3 litre / 5 pint / 12 cup tube or ring mould. Melt the chocolate in the top of a double boiler over a very low heat.

2. Put the butter, peanut butter and sugars into a large mixing bowl. Beat with an electric mixer, scraping the side of the bowl occasionally, for about 3-5 minutes, until light and creamy. Add the eggs, one at a time, beating well after each addition.

3. Stir the flour, baking powder and salt in a medium bowl. Add to the butter mixture alternately with the milk until just blended.

4. Pour half the batter into another bowl. Stir the melted chocolate into one half of the batter until blended. Stir the chocolate chips into the other half of the batter.

5. Using a large spoon, drop alternate spoonfuls of each batter into the tim. Pull a knife through to create a marbled effect; do not let the knife touch the tin or over-mix. Bake for 50-60 minutes. Cool in the tin on a wire rack for 10 minutes, then unmould on to the rack.

6. Prepare the glaze. Combine all the ingredients in a small saucepan. Melt over a low heat, stirring continuously, until well blended and smooth. Coll for 5 minutes. When slightly thickened, drizzle it to run down the side

Information : Chocolate’s History at a Glance

Roots of ancient Mesoamerican chocolate.

We tend to think that was created during the modernization of chocolate candy. However, in fact, many people in Central America back to the chocolate as a drink of bitter chocolate drink dates back to ancient peoples. These people, as well as chocolate, food and love, played an important role in their social and religious life, too.

Ancient Maya civilization grew cacao, made the drink.

The first person who will reveal the secrets that Bean Maya period (250 〜 900 Series CE [AD]) were found to know. Maya in Mesoamerica, their ancestors, make a tree in the forest to be harvested in their own backyard, where fermented and grew up in a paste of ground seeds toast. Water, pepper, corn and other ingredients, and this paste after mixing, a sparkling, spicy chocolate drink.

The Aztecs adopted cacao.

Since 1400, the Aztec empire dominated much of Mesoamerica. Many people in Maya, cocoa, cocoa beans, paying taxes has many citizens - the need for trade as the money of the Aztecs. As the Maya past, Aztecs and liquor flavored with spices, sugar, agricultural products, the ancient Mesoamerican chocolate that is consumed can be found.

It was an important part of life in Maya and Aztecs.

By 1400, the Aztec empire dominated a sizeable segment of Mesoamerica. The Aztecs traded with Maya and other peoples for cacao and often required that citizens and conquered peoples pay their tribute in cacao seeds—a form of Aztec money. Many people in Classic Period Maya society could drink chocolate at least on occasion, although it was a particularly favored beverage for royalty. But in Aztec society, primarily rulers, priests, decorated soldiers, and honored merchants could partake of this sacred brew.Chocolate also played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies.

Easy Chocolate Recipes : Hot Chocolate and Chocolate Ice Cream

Hot Chocolate

This hot cocoa is rich and chocolaty without the overly sweet taste of some packaged mixes. We give it a luxurious Frother with a whisk or blender - or use a cappuccino frother if you have one.

Servings: 1 serving, 1 cup

Recipes Ingredients

2 tablespoons sugar

4 teaspoons unsweetened cocoa powder

1 cup 1% milk, divided

1 / 4 teaspoon vanilla extract Pinch of ground cinnamon

1. Mix sugar, cocoa and 2 tablespoons cold milk into a mug until smooth. Heat the remaining milk in a small saucepan on the stovetop or in a 2-cup glass measure in the microwave until steaming hot but not boiling. Stir in the cocoa mixture and vanilla.

2.To frother the hot chocolate, whirl a whisk in it by Rubbing your hands back and forth. (Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel and blend until frothy.) Pour it back into the mug and Sprinkle with cinnamon.

Chocolate Ice Cream

Servings: 1 serving, 1 cup

Ingredients

1 1 / 2 oz unsweetened cocoa powder, approximately 1 / 2 cup

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 tsp pure vanilla extract .

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally , and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1 / 3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Chocolate Candy Making - Best Recipe Ever

Great homemade southern candy is everybody's favorite. Well, at least everybody's favorite while they are eating it! There are some candies that remain southern specialties, as well as some we just like to claim. No matter where you live, homemade candy is a delicious treat.

Chocolate candy is one of our great southern homemade treats. You can smell it cooking in the pot before you walk into the house. The kitchen is warm and the bubbling candy, stirred lovingly by its cook, conjures up Norman Rockwell images. So without further ado, here, for your dining pleasure, (drumroll, please) is the best chocolate candy recipe of all time:

3 cups of sugar

1/2 cup of cocoa

1 1/2 cups of milk

one stick of butter

1 teaspoon vanilla

Combine dry ingredients. Gradually add milk until well blended. Cook over medium-high heat until the candy reaches the soft ball stage. Remove from heat, add butter and vanilla, and stir until your arm drops off or until the candy stiffens whichever comes first. If you wish to add a half cup of pecans, add them in before the candy gets too firm. Pour the candy onto a well-buttered platter and you're done with chocolate candy making. Try to wait for it to harden before you eat it.

A few candy making tips:

Don't even try to make candy on rainy days. High humidity will not allow the candy to harden, and while it may still taste great, sticky candy is no fun to eat. You might still eat that chocolate candy with a spoon, but we don't recommend it.

Make sure to use heavier, good quality cooking vessels. Cheap pots don't heat evenly, so your results will likely be inconsistent. Copper bottom pots are particularly good.

Cook candy at the right heat. As long as you are stirring the praline mixture (or chocolate fudge or candy), you can keep the temperature up pretty high. Once the candy starts to bubble you should reduce the heat to medium and let it cook a bit, but you will still need to stir frequently.

Use a candy thermometer to help you decide whether or not the candy is ready to take off the heat, at least until you have cooked the recipe enough times to be really comfortable with it.

Cook up a double recipe this weekend. Make it a special treat that becomes a tradition in your home.

There are way too many sweet treats and ideas for one short article, so if your mouth is watering, head on over to:http://our-favorite-southern-candy.com

You'll find more recipes and suggestions and plenty of tasty treats and gift ideas

Article Source: http://EzineArticles.com/?expert=Beth_Haley