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Chocolate Recipes

Quick Fudge Cookies
by Jenna Bishop

  • 1 stick butter/margerine
  • 2 cups sugar
  • 1/2 cups milk
  • 5-6 Tablespoons Cocoa powder
  • 2 teaspoons vanilla
  • 2-3 cups oats
  • 1 c. shreaded coconut.

In a saucepan, boil (2 1/2 min.) butter, sugar, milk, & cocoa. Remove from heat. Add vanilla, oats, and cocoanut (Stir it in quickly!) Drop on wax paper to harden-- appx. 1/2 hour.

**note** Try NOT to eat all of the batter before it cools. The result is a tummy ache that disturbs the full enjoyment of the finished product (at least for an hour.) And you would have to make more batter!!!! I thank my old friend Renee Pointer for this recipe! Wherever you are!:-) (Back to Menu)

Chocolate Blood Cake

Okay people. Time for another one of my Bizarre recipes. Again you'll need the basic mix for a sponge cake (and if you dont know it, shame on you) but also:

  • A large (500g at least) bar of white chocolate
  • 1 Bottle red food colouring
  • a vast number of red smarties (or M&M's if you cant get the real thing)
  • Icing (frosting for you USA types)
  • 1 tub strawberry ice cream
  • A set of plastic vampire teeth

Dead simple this. Make up the sponge mix but add loads of red food colouring to get the mixture nice and blood like. Next, add about 400g of the chocolate (melted of course) to the sponge mix, adding more food colouring if the mixture seems to be getting too pinky. Allow to cook for the normal length of time. Make up quite a bit of icing in the meantime (adding the final 100g of chocolate to this) and colour this red also.

When the cake has cooked, allow to cool for about 1 hour and then cut in 1/2. taking the top half, pour the icing over and allow to set pretty randomly, but place the vampire teeth in the icing where they will cause maximum effect (in the centre is usually a good bet). Before you serve this cake, place a generous layer of the ice-cream on top of the bottom layer and replace the top. serve with extra scoops of the ice cream and strawberry sauce.



(Copyright G.Haman , University of York Cake Society Novelty Rep. 1995)

Whoops. Forgot to say mix the smarties into the cake mix, and stick a few more in the icing. And remember use RED ones (you can really freak people out by telling them they are blood clots!) (Back to Menu)

Frozen White Chocolate Mousse Cake

Ok, here's one of my favorite dessert recipes in the entire world. Very easy to make and INCREDIBLY delicious... people keep telling me I should sell these. (Just to be clear, T.= Tablespoon and t.= teaspoon)

Chocolate Crumb Crust:

  • 1 9oz. pkg. chocolate wafers, finely crushed
  • 6 T. butter (or margarine), melted

Preheat oven to 325. Butter a 9" springform pan. Mix crumbs and butter; press evenly into bottom and partway up sides of pan. Bake for 6 minutes. Cool.


  • 1/2 whipping cream
  • 9 oz. white chocolate, chopped
  • 2 T. creme de cacao
  • 1 t. vanilla
  • 1/2 C sugar
  • 1/4 C water
  • 4 large egg whites, at room temperature
  • 1 1/2 C whipping cream

Bring 1/2 C whipping cream just to a boil over med-high heat. Reduce temp. to low and add white chocolate. Stir until smooth. Pour chocolate/cream mixture into a large bowl and add creme de cacao and vanilla. Cool completely. Sugar and 1/4 C water to boil over medium heat, stirring until sugar dissolves. Boil till reaches 238 degrees (about 5 minutes). While sugar/water is heating, beat egg whites until they reach soft peaks.

GRADUALLY, and in a thin stream, add boiling syrup to egg whites, beating until they reach stiff peaks. Cool. Fold white chocolate mixtures into egg whites in 2 parts. Beat 1 1/2 C whipping cream to soft peaks. Gently fold into chocolate mixture. Pour into crust and freeze at least 5 hours.

Serving suggestions: Top with fresh fruit (raspberries, strawberries).

How I serve it: I take a pkg each of frozen strawberries and frozen raspberries, blend them in a blender (adding a bit of powdered sugar to sweeten), then add 1-2 T. of Grand Marnier. I strain this mixture to remove seeds. I swirl this on the serving plate, put a slice of the cake on top, and top with shaven chocolate (milk, dark, and white).

I first served this (with the raspberry/strawbery sauce) on Valentine's Day a few years ago... it was a HUGE hit ! (Back to Menu)

Fudge Brownie Muffins
Lisa Foley
Recipe from Elizabeth Cooper, Fort Worth, Texas

  • 1/2 cup butter or margarine
  • 1/4 cup cocoa
  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  • Vegetable cooking spray
  • Semisweet chocolate morsels

Place butter and cocoa in a 2-cup glass measuring cup; microwave at HIGH 1 minute or until butter melts. Set aside. Combine eggs, sugar, and vanilla extract in a medium mixing bowl. Add butter mixture, flour, cinnamon, and chopped pecans, stirring just until blended.

Place paper baking cups in muffin pans, and coat the cups lightly with cooking spray. Spoon muffin batter into cups, filling each two-thirds full. Sprinkle each muffin with 6-8 chocolate morsels. Bake at 350 degrees for 20 minutes or until done. Remove from pans immediately.

Yield: about 10 muffins (Back to Menu)

Seized Chocolate Cake

One little adventure I'd like to share: just an hour ago (2 a.m.!), I managed to seize up the last half-cup of bittersweet that I was dipping in (I was going to make some more molds, but decided to see what would happen if I popped a bit of Kahlua into it -- the transformation was spectacular! instant muck). I was durned if I was going to pitch it, and so I just invented: SEIZED CHOCOLATE CAKE

I mixed up the muck with about half a cup of canola oil (too lazy and too late to melt some butter), which seemed to loosen it into a goopy mud. Added some milk and two eggs, and about a cup of brown sugar. Tossed in about a cup and a half of whole wheat flour, maybe a tsp. and a half of baking powder, a tsp. of baking soda, a bit of salt, and a tsp. of cinnamon. Seemed a bit stiff, so I added some more milk and Kahlua till it was nice and batter-like. Baked it in a 8x8 square pan and an 8" round one (so I could make it into a heart tomorrow morning -- you know, you cut the round in half and fit them against two adjacent sides on the square -- a neat trick), at 350 for about 20 minutes.

See, you DON'T have to throw it out! (Back to Menu)

Superauthentic Mexican Mole Sauce
Pat Anderson
FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz


  • 2 onions, chapped
  • 4 cloves garlic, chopped
  • 1 cup blanched almonds
  • 1/2 cup raisins
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander seeds, ground
  • 1/2 teaspoon anise
  • 2 tablespoons sesame seeds
  • 3 sprigs of fresh coriander
  • 1 tortilla or piece of toast, cut up
  • 1 pound (about 3 medium) tomatoes [peeled, seeded, chopped]
  • 6 ancho chiles
  • 4 pasilla chiles
  • 4 mulato chiles

[NOTE: chiles should be prepared by removing the stem, seeds and veins,and then soaked for at least one hour in 2 cups of cold salted water w/one tablespoon vinegar -- soak longer if the pepper is particularly hot.]

Blend small amounts of the above in an electric blender to make a coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree in the hot lard, stirring constantly.


  • 2 cups broth (turkey or pork -- whatever meat is to be served with the sauce)
  • 1 & 1/2 ounces of unsweetened chocolate squares
  • salt and pepper to taste

Stir over low heat until the chocolate squares have melted. Sauce should be quite thick. Pour sauce over meat in a casserole dish, and cook covered over the lowest possible heat for thirty minutes. Just before serving, sprinkle with 2 more tablespoons of sesame seeds.

Serves 8-10 (with about 8 lbs of meat). (Back to Menu)

Easy Nutella Ice Cream Cups
From Elinor Klivans' Bake and Freeze Desserts
Serves 8

  • 1 pint chocolate ice cream, softened until spreadable but not melted
  • 1 scant cup Nutella
  • 2 pints coffee ice cream, softened until spreadable but not melted
  • 8 whole toasted peeled hazelnuts

Have ready 8 ramekins with a 5- to 6-ounce capacity. Spread 1/4 cup chocolate ice cream in the bottom of each ramekin. Drizzle 2 teaspoons Nutella evenly over the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin. Smooth the top. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes. Removing only 4 ramekins from the freezer at a time, spread a smooth layer of Nutella over the coffee ice cream. Place a hazelnut in the center of each filled ramekin. Freeze the ramekins just until the topping is firm, about 15 minutes. Serve.

TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently press heavy aluminum foil around each ramekin. Label with date and contents. Freeze up to 2 weeks.

TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly. (Back to Menu)

Dark Chocolate Glaze
From Rose Levy Beranbaum's translation of A Passion for Chocolate - Bernachon and Bernachon

Melt 9 oz (255 g) bittersweet or milk chocolate (over hot water in a double boiler, or *very* carefully in a microwave). Be sure to break the chocolate into small pieces before heating, and remove from heat before it is fully melted. Let the residual heat complete the melting. Stir continuously until the chocolate temperature reaches 88-91°F for bittersweet chocolate, 84-87oF for milk chocolate.

Place cake on rack, brush off all crumbs. Pour chocolate over center of cake, allowing excess to flow down sides. Use a large metal spatula to smooth the glaze; if unglazed spots remain on the sides, lift some of the runoff and smooth it onto the side.

Lift the rack and tap it lightly to settle the glaze; use a big spatula to transfer the cake to the serving plate. Score the glaze with a hot knife before cutting, so the glaze does not shatter. (Back to Menu)

Garage Sale Cookies

  • 1 egg
  • 3/4 C water
  • 1C margarine or butter
  • 1/2 C brown sugar
  • 1 chocolate cake mix
  • 2C quick oats
  • 12 oz chocolate chips

Mix first four ingredients and half of cake mix, then add rest and mix thoroughly. Drop on cookie sheet by tablespoon. Bake at 375 degrees for 9-10 minutes. (Back to Menu)

Double Diablo Chocolate Cake
Philip Feeley
(from the kitchen of The Amorous Oyster - a Vancouver, B.C. restaurant owned by two women. You should eat there if you ever visit, but especially if you live in or near Vancouver. I don't work there, nor do I know the owners personally, but they gave me this recipe when I asked for it!)

  • 1/2 cup raisins
  • 1/2 cup Scotch
  • 14 oz. (yes 14!) bittersweet chocolate
  • 1/4 cup water
  • 1/2 cup (maybe less) butter
  • 6 eggs at room temperature - separated
  • 1&1/3 cup sugar
  • 1/3 cup cake flour
  • 1&1/2 cup ground almonds
  • 8 more ounces of bittersweet chocolate for the top
  • 1/2 cup cream

Soak raisins in Scotch overnight. Melt chocolate (14 oz.), water & butter. Beat egg yolks & sugar until creamy and sugar dissolves. Stir egg mixture into chocolate; add flour, raisins & Scotch, and almonds. Beat egg whites to stiff peaks. Carefully fold whites into chocolate mixture. Pour into springform pan and bake at 350F for 30 minutes. Cake will be moist in the middle. Melt (8 oz.) chocolate and cream until smooth. Pour over cake. Chill.


- When I bought them, springform pans came in packages of three and I used the mid-sized one. I think it was 9 inches.
- I haven't experimented with anything other than Scotch, but I suspect perhaps liqueurs might work. Let me know if you try it.

WARNING! Do not eat more than one piece at a time. I cannot be responsible for the consequences. Consequences aside, this is the most delicious chocolate cake I have ever eaten (since, of course, it's more chocolate that cake). I cannot eat more than one small piece a day. For those of you who don't like semi-sweet chocolate, too bad. I don't think it works otherwise. (Back to Menu)


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