Helplessly in love with chocolates" , this is what most of us would like to describe our chocolate habits. moreover, chocolate has been widely proclaimed by scientists and doctors as to be the food that increases the feeling of love, by releasing the required chemicals. It also helps you live longer. Hmmm! That gives some food for thought. We are hereby presenting you with selected chocolate recipes, and most of them are darn easy to prepare. So happy cooking (or cocoaing, for that matter)
Chocolate Hearts
Ingredients :
1-1/2 cups (375 mL) firmly-packed brown sugar
2/3 cup (150 mL) Crisco Shortening
1 tbsp (15 mL) water
1 tsp (5 mL) vanilla
2 eggs
1-1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) miniature semi-sweet Hershey's
Chipetsv
6 oz (180 g) white chocolate
12 candied pineapple hearts (optional) chocolates
Preparation :
1. Preheat oven to 375�F (190�C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in Hershey's Chipets. Divide dough in half. Spread dough into 2 un greased 8-inch (20 cm) round cake pans.
4. Bake one pan at a time at 375�F (190�C) for 10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards center to make 6 cookies. Remove cookies to foil to cool completely.
5. Chop white chocolate into l/2-inch (1 cm) pieces. Place pieces in a microwave safe shallow bowl. Microwave on 100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 2-inch (5 cm) hearts 1/4-inch (6 mm) thick. Top each cookie with red candied pineapple heart. Set aside to dry completely. Makes: About 1 dozen cookies
Dark Chocolate Waffles with Strawberries
Ingredients :
1/2 c. butter, melted
1/4 c. sugar
2 eggs, separated
1/2 tsp. vanilla extract
3 oz. bittersweet chocolate, melted and cooled
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt (optional)
1/2 c. milk or 3/4 c. buttermilk
Powdered sugar
Fresh strawberries, sliced and sweetened The Recipe toolbar
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Preparation :
In the bowl of an electric mixer, beat butter and sugar. Add the egg yolks, vanilla and cooled chocolate. Mix well.
In separate bowl, mix together the flour, baking powder, and salt, if using.
Add the flour mixture to the chocolate mixture alternately with the milk, blending well with each addition. (If using buttermilk, which is thicker than milk, use a little more if necessary, to thin almost to a pouring consistency.) With an electric mixer, beat the egg whites until stiff. Fold them into the batter.
Place about 1/3 cup batter in a hot waffle iron, close the cover and bake until the steaming stops; these waffles are dark so don't judge doneness by the color. Serve sprinkled with powdered sugar and topped with strawberry slices. Makes 5 to 6 waffles.
Austrian Chocolate Balls
Ingredients :
2 Squares chocolate
1 cup Sugar
1/3 cup Margarine
1 Egg yolk
1 Egg
1 1/3 cups Flour
1/2 teaspoon Vanilla
1 Square chocolate
1/2 cup Nuts, finely chopped�
1/4 teaspoon Vanilla
1 tablespoon Margarine
2 tablespoons To 2 tbs milk
1 cup Confectioners sugar
Preparation :
Chocolate and margarine are to be melted together in a medium saucepan. After removing it from heat stir in sugar, egg and yolk and vanilla. Mix well. Stir in flour and nuts. Shape into 3/4 inch balls. Place on ungreased cookie sheet. Bake at 350 for 8-12 minutes. Melt 1 sq. chocolate and margarine. Remove from heat. Add remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow to dry completely before storing in tightly covered container with waxed paper in-between layers.
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