RICH CHOCOLATE MILK
Steps:
- Bring 2 cups whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar until smooth. Puree in a blender to fully dissolve; use right away or chill.
RICH CHOCOLATE PUDDING
Make and share this Rich Chocolate Pudding recipe from Food.com.
Provided by Miss Diggy
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
- Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
- Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
- Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
- Then add vanilla in and put into bowls.
- Eat now, or put into fridge until ready to eat.
RICH CHOCOLATE FROSTING
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.
Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
RICH CHOCOLATE CAKE I
A really rich chocolate cake, made from scratch. Try it, it's delicious!
Provided by Emily
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
- In a medium bowl, mix together the egg, milk and oil. Stir in the sugar, cocoa and flour, mix until smooth. Pour the mixture into the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 24.7 g, Cholesterol 21.2 mg, Fat 9.5 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 11.8 mg, Sugar 11.6 g
RICH CHOCOLATE CUPCAKES
Make and share this Rich Chocolate Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT oven to 350°F Paper-line 20 muffin cups.
- FOR CUPCAKES:.
- COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
- BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.
- FOR MILK CHOCOLATE FROSTING:.
- MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.
Nutrition Facts : Calories 325.1, Fat 13.9, SaturatedFat 8.6, Cholesterol 45.5, Sodium 277.6, Carbohydrate 48.3, Fiber 1.7, Sugar 37.4, Protein 3.9
RICH CHOCOLATE PIE
This is a 'made from scratch' rich creamy chocolate pie like your grandmother used to make.
Provided by Linda
Categories Desserts Pies Chocolate Pie Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan. Stir in milk. Cook over medium heat, stirring constantly until thick. Start with a whisk and then use a spoon to stir the custard as it cooks.
- Remove pan from heat, and add vanilla extract and butter. Mix well; pour filling into a baked, deep dish pie crust. Let cool completely.
- In a mixing bowl, beat the egg whites until peaks form. Slowly add 1/2 cup sugar, and beat again until stiff peaks form. Spread over cooled pie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until meringue browns. Let pie cool several hours before serving.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.6 g, Cholesterol 153.1 mg, Fat 18.3 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.9 g, Sodium 236.5 mg, Sugar 30 g
RICH CHOCOLATE PEANUT BUTTER CAKE
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? -Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.
Nutrition Facts : Calories 883 calories, Fat 60g fat (23g saturated fat), Cholesterol 100mg cholesterol, Sodium 670mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 4g fiber), Protein 11g protein.
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