Fountain of youth ~ the chocolate continues to flow...

Okay, so it's still not really the fountain of youth, but chocolate always makes me think of being a kid so I'm still hoping they were connected. Here are a couple more recipes to get us more in the mood for Joy's upcoming Chocolate round-up.

CHURCH COOKIES
1 cup semi-sweet chocolate chips
2 Jumbo egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts
  • Pre-heat oven to 350 degrees.
  • Melt chocolate until smooth. Set aside.
  • Beat egg whites with salt until foamy.
  • Gradually add sugar and keep beating until stiff peaks form.
  • Add vinegar and vanilla.
  • Add chocolate and nuts.
  • Drop onto greased cookie sheet.
  • Bake 10 minutes.
  • Cool on wire rack.
  • Makes 3 1/2 dozen cookies.
HOT FUDGE SAUCE
1 cup sugar
1/2 cup cocoa
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons butter
1 cup boiling water
1/2 teaspoon vanilla
  • Bring water to a boil and add butter.
  • Sift sugar, cocoa, flour and salt together.
  • Add dry ingredients to saucepan and cook until thick, stirring constantly.
  • Remove from heat and stir vanilla in.
  • Serve immediately.
  • Refrigerate leftovers and reheat as necessary in microwave.
CHOCOLATE BALLS
1 cup butter, softened
1 cup sugar
1 Jumbo egg
1 ounce semi-sweet chocolate, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
  • Preheat oven to 375 degrees.
  • Cream sugar and butter together.
  • Add the egg, chocolate, salt and flour, mixing well with beater.
  • Form into walnut size balls.
  • Bake on an un-greased cookie sheet 10-12 minutes. DO NOT over bake.
  • Sift powdered sugar over the cookies while still warm OR for more decadence allow cookies to cool and coat in white chocolate almond bark.
CHOCOLATE VELVET & COFFEE CREAM FROSTING
This is a great looks and tastes like you worked all day (but you didn't) dessert to serve at buffet or holiday.
CHOCOLATE CREAM
8 ounces sweet chocolate
2 cups whole milk
1 1/2 envelopes KNOX unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup heavy cream, whipped
  • Melt chocolate pieces with 1 1/2 cups milk in a double boiler.
  • Dissolve the gelatin into the remaining milk.
  • Beat the chocolate mixture until smooth.
  • Add in the gelatin mixture, sugar and salt.
  • Cool mixture until it begins to thicken.
  • Add in the light cream, vanilla, almond flavoring and whipped heavy cream.
  • Mix until smooth.
  • Rinse Bundt pan in COLD water.
  • Pour mixture into Bundt pan.
  • Chill until firm.
FROSTING
2 teaspoons instant coffee, finely ground twice
3/4 cup heavy cream
1/4 teaspoon vanilla
shaved sweet chocolate
  • Sprinkle the coffee over the cream.
  • When coffee has dissolved add the vanilla and whip the cream stiff, adding the sugar as you beat.
  • Unmold the chocolate cream onto a flat platter.
  • Pour the coffee cream over top and garnish with shaved chocolate.
final blog signature.

2 comments:

Charli and me said...

Oh my gosh these cookies sound delicious! I love chocolate too ♥ I hope you have a wonderful day!

Joy @ Joy Of Desserts said...

They all look great. I'll have to try the Chocolate Velvet and Coffee Cream Frosting to see if it tastes as amazing as I think it will.
Thanks, Tamy