Recipes for "chocolate"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.

Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.

Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.

Cut cooled brownies into 1-inch squares and set aside.

Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.

Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.

Refrigerate 8 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

To make the brownies: Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, around 21 to 25 minutes. Let cool completely.

Meanwhile, prepare the pudding: Whisk milk and pudding mix together in a large bowl until smooth; set aside.

To assemble: Crumble 1/2 of the brownies on the bottom of a glass punch or trifle bowl; spoon 1/2 of the pudding on top. Crush 1 toffee bar over pudding and top with 1/2 of the whipped topping. Repeat layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish

Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.

Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.

Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.

Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.

Cover trifle and chill in the refrigerator for about 3 hours before serving.

In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.

Mix into the chocolate mixture on low speed until just combined. Do not over-beat.

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.

Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it's useful to roll the dough in batches.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).

Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.

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Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Cover and chill for 2 to 24 hours or until dough is easy to handle.

Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.

Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.

Sift flour, cocoa powder, baking powder, and salt into a bowl.

Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.

Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.

Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

In a large bowl, stir together flour, sugar, cocoa, baking powder, and baking soda. Add oil, milk, eggs, and vanilla; mix until smooth. Stir in hot coffee last. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Whip the heavy whipping cream to soft peaks, then chill.

Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.

Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don't let the chocolate get tool cool or the mixture will seize when the other ingredients are added.

Once you've taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.

When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.

Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.

Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

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Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.