HOME / DARK CHOCOLATE RECIPES

Chocolate Pie

2 (4 oz.) pkg. Baker's German's sweet chocolate
1/2 c. milk
1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
2 tbsp. sugar (optional)
3 1/2 c. (8 oz.) Cool Whip non-dairy whipped topping, thawed
1 (9-inch) chocolate wafer crumb crust

Heat all but 3 squares chocolate with 1/4 cup milk in large microwave bowl at high 1 1/2 to 2 minutes. Stir until completely melted or beat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds; drizzle over pie. Decorate with maraschino cherries

Chocolate Cobblers

6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans
1 and 1/2 Tbsp Hershey's cocoa
1/2 cup milk or skim milk
1 tsp vanilla extract
1 cup sugar
1/4 cup Hershey's cocoa
1 and 1/2 cup boiling water
Hot Fudge Sauce
Vanilla Ice Cream

Melt the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350 degree oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.

Bake at 350 for 30 minutes. Cool somewhat. The recipe said to cool completely or eat warm. It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream.

Chocolate Scotcheroos

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Butter a 9x13 inch baking pan. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter.

Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.

In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Rocky Road Chocolate Cookies

1/2 cup margarine/butter, melted
1 and 1/2 cup flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
Mini-marshmallows
Chocolate chips

Mix ingredients together, drop dough onto ungreased cookie sheet. Press mini marshmallow and chocolate chips into the center of each cookie. Bake at 350 degrees for 10-15 minutes.

Kaluha Brownies

2 tbsp. water
1/3 c. butter
3/4 c. sugar
1 c. chocolate chips
2 tablespoon Kahlua
2 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips

Combine water, butter, and sugar and bring to a boil. Add 1 cup chocolate chips and Kahlua and vanilla. Add eggs and mix well. Add flour, soda and salt. Mix thoroughly. Stir in 1 cup chips. Bake at 325 degrees for 30 to 35 minutes. Yields 12 servings

Dark Chocolate Covered Cherries

Ingredients

8 tbsps melted butter
6 tbsps corn syrup
14 ozs sweetened condensed milk
1 tsp vanilla extract
3 lbs confectioners' sugar
30 ozs maraschino cherries (drained)
2 cups small dark chocolate pieces
12 tbsp shortening

Directions

Drain cherries and set on paper towels to dry.
In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry with stem in about 1 teaspoon of dough. Chill until firm.

Melt confectioners' sugar in a heavy saucepan over low heat. Dip each cherry in by its stem and place on waxed paper. Chill until set. Store in an airtight container in a cool place.

Dark Chocolate Peanut Butter Cups
- 12 Servings

Ingredients

1 (11.5 ounce) package dark chocolate, broken up into small pieces
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

Directions

Trim 12 paper muffin cup liners to half of their height.

Place 1/2 chocolate pieces in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.

In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Corn Chips with Dark Chocolate

Ingredients

Corn Chips
Broken pieces from a few dark chocolate bars

Directions

Place the corn chips in a greased pan.
In a saucepan melt chocolate, then pour over corn chips. Allow to cool.

Dark Chocolate Fudge

3 (6 oz.) pkg. semi-sweet chocolate chips (3 c.)
1 (14 oz.) sweetened condensed milk
1 c. chopped walnuts
Dash salt
1-1/2 tsp. vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

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