Type what you have

Ingredients

• ✓ semisweet baking chocolate
• chocolate sandwich cookie
• cream cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.
3. 3 While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.
4. 4 Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.
5. 5 Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.
6. 6 Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.
7. 7 Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!

By Baker's

Ingredients

• ✓ semisweet baking chocolate
• sweetened condensed milk
• semisweet chocolate chip

Instructions

1. 1 Grease an 8x8-inch square baking dish with butter.
2. 2 Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
3. 3 Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

By all_for_fun101

Ingredients

• ✓ semisweet baking chocolate
• banana
• ice pop stick
• peanut butter
• peanut

Instructions

1. 1 Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. 2 Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
3. 3 Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.

By kelsey

Ingredients

• ✓ semisweet baking chocolate
• milk
• sugar
• cornstarch
• salt

Instructions

1. 1 Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
2. 2 Microwave on high until hot but not boiling, 60 to 90 seconds; stir until chocolate melted.
3. 3 Combine sugar, cornstarch, and salt in a small bowl; stir into milk mixture.
4. 4 Microwave on high for 30 seconds; stir. Continue microwaving until mixture thickens and just begins to boil, about 15 seconds more.

By Erin Conley

Ingredients

• ✓ semisweet baking chocolate
• sweet cherry
• heavy cream
• sweetened condensed milk
• milk
• vanilla extract

Instructions

1. 1 Place cherries in the bowl of a food processor; pulse into small pieces.
2. 2 Combine heavy cream, sweetened condensed milk, milk, and vanilla extract in a bowl; pour into an ice cream maker according to manufacturer's instructions. Add cherries while machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

By Deb C

Ingredients

• ✓ semisweet baking chocolate
• butter
• cocoa powder
• white sugar
• egg
• graham cracker crumb
• coconut
• almond
• heavy cream
• custard powder
• confectioners' sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.
3. 3 Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.
4. 4 For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
5. 5 While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
6. 6 Spread melted chocolate mixture over chilled bars.
7. 7 Let the chocolate set before cutting into squares.

By MARTHA J PAUL

Ingredients

• ✓ semisweet baking chocolate
• active dry yeast
• water
• cooking spray
• milk
• butter
• egg
• salt
• bread flour
• white sugar
• cinnamon
• butter
• egg

Instructions

1. 1 Dissolve yeast in warm water and let sit for 5 to 10 minutes.
2. 2 Meanwhile, coat the inside of a large bowl with cooking spray.
3. 3 Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
4. 4 Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
5. 5 Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
6. 6 Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
9. 9 Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.

By Mel A

Ingredients

• ✓ semisweet baking chocolate
• butter
• heavy cream
• vanilla extract
• pumpkin pie spice
• sugar

Instructions

1. 1 Place chocolate into a heat-proof bowl and drop butter on top.
2. 2 Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
3. 3 Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
4. 4 Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

By Diana71

Ingredients

• ✓ semisweet baking chocolate
• chocolate wafer
• corn syrup
• dark rum
• chocolate sprinkle

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
2. 2 Cover and refrigerate until firm enough to handle, about 1 hour.
3. 3 Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

By Mirelle B

Ingredients

• ✓ semisweet baking chocolate
• butter
• white sugar
• egg
• vanilla extract
• buckwheat flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) on convection heat. Grease an 8x8-inch baking dish.
2. 2 Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour chocolate mixture into a large bowl and stir in sugar. Cool slightly, then beat in eggs, 1 at a time. Stir in vanilla extract.
4. 4 In a separate bowl, mix buckwheat flour, baking soda, and salt together. Add to chocolate mixture, stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top.
5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Let cool completely before slicing.

By Crystal Austin-Wong

Ingredients

• ✓ semisweet baking chocolate
• butter
• red wine
• vanilla extract
• powdered sugar
• ginger
• egg
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
4. 4 Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
5. 5 Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

By Katering by Kreft

Ingredients

• ✓ semisweet baking chocolate
• butter
• water
• sugar
• corn syrup
• vanilla extract
• salt

Instructions

1. 1 Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.
2. 2 Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.
3. 3 Remove saucepan from heat and stir vanilla extract and salt into the sauce.

By Vickie

Ingredients

• ✓ semisweet baking chocolate
• milk
• white sugar
• cocoa powder
• vanilla extract
• salt
• heavy cream

Instructions

1. 1 Heat milk in a small saucepan over low heat until milk begins to steam.
2. 2 Whisk sugar, cocoa powder, vanilla extract, and salt into steamed milk until dissolved. Stir in chocolate until melted. Remove saucepan from heat; allow to cool slightly.
3. 3 Beat heavy cream in a large mixing bowl with an electric mixer until stiff peaks form. Gently fold whipped cream into hot chocolate. Serve immediately.

By Lori

Ingredients

• ✓ semisweet baking chocolate
• vegetable shortening
• flour
• devil's food chocolate cake mix
• water
• egg
• vegetable oil
• caramel ice cream topping
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
3. 3 Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
4. 4 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
5. 5 Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
6. 6 Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

By mrs redmon

Ingredients

• ✓ semisweet baking chocolate
• baking chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• all-purpose flour
• dark chocolate chip
• peanut butter chips
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
2. 2 Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
3. 3 Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
4. 4 Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

By Liz

Ingredients

• ✓ semisweet baking chocolate
• butter
• egg
• cream of tartar
• white sugar
• heavy cream
• white sugar
• vanilla extract
• chocolate cookie crumb crust
• heavy cream
• white sugar
• confectioners' sugar
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Chill a large bowl for about 1 hour.
2. 2 Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
3. 3 Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
4. 4 Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
5. 5 Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
6. 6 Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

By CampieGurl

Ingredients

• ✓ semisweet baking chocolate
• butter
• heavy cream
• semisweet chocolate chip
• vanilla extract
• heavy cream
• gelatin
• all-purpose flour
• white sugar
• egg yolk
• white sugar
• heavy cream
• water
• water
• gelatin
• cream cheese
• egg
• vegetable oil
• water
• devil's food cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. 2 Mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. Pour batter into prepared baking pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice one cakes in half horizontally and place one half in a 10-inch springform pan. Save remaining 3/4 cake for another use.
4. 4 Melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set aside to cool.
5. 5 Mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. Allow to cool.
6. 6 Beat 3/4 cups heavy whipping cream until foamy in a large bowl. Add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. Spread mousse over cake arranged in springform pan. Refrigerate while preparing next layer.
7. 7 Beat egg yolks in a large bowl until yolks are a pale yellow. Beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
8. 8 Bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. Pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. Pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Allow custard to cool, then pour over mousse layer in springform pan. Place cake in freezer while making remaining layer.
9. 9 Reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
10. 10 Bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. Pour cream mixture into the bowl over chocolate chips. Stir until smooth and chocolate is melted. Allow mixture to cool until chocolate ganache begins to thicken.
11. 11 Remover cake from freezer and remove pan collar from the springform pan. Pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. Press reserved 1/2 cup chocolate chips along the side of the cake. Refrigerate until ready to serve.

By RainbowJewels

Ingredients

• ✓ semisweet baking chocolate
• chocolate curl
• red food coloring
• whipped topping
• raspberry jam
• cream cheese
• egg yolk
• evaporated milk
• chocolate chip
• salt
• baking powder
• cocoa powder
• all-purpose flour
• margarine
• butter
• vanilla extract
• egg
• sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
2. 2 In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
3. 3 Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
4. 4 Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
5. 5 Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

By larkspur

Ingredients

• ✓ semisweet baking chocolate
• all-purpose flour
• baking powder
• salt
• egg
• white sugar
• unsweetened chocolate
• water
• coffee liqueur
• white sugar
• baking soda
• confectioners' sugar
• cream cheese
• confectioners' sugar
• vanilla extract
• coffee liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
2. 2 In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
3. 3 Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
4. 4 Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
6. 6 Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

By BOOK_WORM