Chocolate Coma Recipes

SEMISWEET CHOCOLATE MOUSSE

Steps:

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

CHOCOLATE COMA

Steps:

• 1. Make the brownie mix as the package shows. Press 1 1/2 pull apart dough in to muffin pan (I strayed mine with cooking spray). Place one mini candy on cookie dough. Spoon just enough brownie batter to cover everything. Bake at 350 for 20-25 mins.
• 2. Here are a few adjustments. I think I would use a good homemade from scratch chocolate chip recipe, store bought makes this a bit on the greases side. If you make them a muffin pan I would make ahead and refrigerate overnight, so they come out easyer, next time I'm going to bake them in 1/2 cup canning jars and with a scoop of villnila ice cream on top.

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

CHOCOLATE COMA COOKIES 2000

Steps:

• Toast and cool nuts, set aside.
• Chop chocolate place in a bowl with chipits, nuts,cherries, oatmeal.
• Sift flour, soda, salt, and baking powder and set aside.
• Beat butter with both sugars until fluffy.
• Add eggs one at a time and beat for one minute.
• Add dry ingredients and combine for one minute.
• Add chocolate,nut, cherries, oats.
• Using a wooden spoon combine well.
• Place scoops about 1 3/4 inches onto ungreased parchment lined baking sheet.
• Bake 350 degrees for 12 to 14 minutes, until slightly flattened.
• Cool 2 minutes, then remove to rack.

CHOCOLATE COMA COOKIES

Steps:

• Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.
• Whisk eggs, sugar, and vanilla into chocolate mixture.
• In another bowl, stir together flour, baking powder, and salt.
• Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.
• Cover dough and chill until firm enough to hold its shape, about an hour.
• Meanwhile, make ganache:
• Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.
• Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.
• If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
• Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
• Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.
• Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks.
• Spread flat sides of half of cookies with ganache and top with remaining cookies.
• Yield: 12-16 cookies
• Total time: 2½ hours with chilling times

V'S CHOCOLATE COMA CAKE (TRIPLE LAYER)

Steps:

• Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
• In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
• Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
• Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
• Chocolate Frosting:.
• Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
• Cake Assembly:.
• To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
• TIPS:.
• Making a crumb coat of frosting-a thin layer that binds the dark crumbs to the cake so they don't show up in the final outer frosting layer-is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you "mask" your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.

CHOCOLATE-COCONUT POUND CAKE

Steps:

• Preheat oven to 325°F. Butter an 8x4" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5-7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5-8 minutes. Add vanilla.
• Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tablespoon sugar.
• Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
• DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.