There are very few people that don't adore chocolate, but with conflicting messages about whether it is good for you, it is difficult to know whether we should indulge or avoid. This infographic helps to put to bed any misconceptions about chocolate and justify why a daily dose of chocolate really is good for you. Source: http://www.v...-good.html
Click on photo to enlarge:
Showing posts with label National Chocolate Day. Show all posts
Showing posts with label National Chocolate Day. Show all posts
Marvelous Chocolate Truffles Recipe
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| Marvelous Chocolate Truffles Recipe Originally uploaded by Betty Crocker Recipes |
- 6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
- 2 tablespoons butter or margarine
- 1/4 cup whipping (heavy) cream
- 1 tablespoon shortening
- 1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
- Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
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- Give the gift of homemade candy and place them in traditional candy and cookie tins. You can pick from different shapes and colors.
Chocolate Sweetheart Cake Recipe
123Greetings says February 9 is CHOCOLATE DAY? And it's the week of Valentine's so I'm posting this Chocolate Sweetheart Cake by pillsbury not really because of it's recipe but because it explains how to make a heart shape cake without using a heart shape cake pan. Something this simple needs to be shared and you would be surprised at how many people have emailed me asking for links to directions. :) Pass it on to new bakers!
Chocolate Sweetheart Cake Recipe
INGREDIENTS:
1. Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
3. Cut round layer in half as shown in "diagram". Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.
For a truly special presentation to make hearts flutter, garnish with fresh small strawberries or raspberries and curls of white chocolate. Or for real chocolate lovers, press miniature chocolate chips onto the side of the frosted cake.
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123greetings lists February 9 as Chocolate Day so send some fun Chocolate Greetings!
All are FREE! www.123greetings.com/chocolateday
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- 1 package ( 1 pound 2.25 ounces) devil's food cake mix with pudding
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting
1. Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
3. Cut round layer in half as shown in "diagram". Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.
For a truly special presentation to make hearts flutter, garnish with fresh small strawberries or raspberries and curls of white chocolate. Or for real chocolate lovers, press miniature chocolate chips onto the side of the frosted cake.
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123greetings lists February 9 as Chocolate Day so send some fun Chocolate Greetings!
All are FREE! www.123greetings.com/chocolateday
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Giant Ganache-Topped Whoopie Pie Recipe
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| Giant Ganache-Topped Whoopie Pie Recipe Originally uploaded by Betty Crocker Recipes |
I use the filling recipe for many other baking projects too. Think about it for cupcake. It's so white it makes beautiful bridal showers, or winter tea party cupcakes. I like it for the snow when I make my marshmallow snowman cupcakes. Happy Cake Day everyone. Celebrate this holiday every November 26th. Oh and... you might want to remember it for chocolate holidays too.
INGREDIENTS:
Cake:
- 1/2 box Betty Crocker® SuperMoist® devil's food cake mix (about 1 2/3 cups)
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 eggs
Filling:
- 3/4 cup butter or margarine, softened
- 1 jar (7 oz) marshmallow creme
- 1 cup powdered sugar
- 1 teaspoon vanilla
Ganache:
- 1/2 cup whipping cream
- 4 oz semisweet baking chocolate, chopped
DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
2. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
3. In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.
*If you like this you'll love the oatmeal cream pie recipe too!
Chocolate Halloween Pretzels Recipe
This easy recipe is in honor of Halloween and National Chocolate Day. National Chocolate Day is celebrated on October 28th each and every year.
Pretzels
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 teaspoon almond extract
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa
Icing
DIRECTIONS:
1. Heat oven to 325°F. In large bowl, combine sugar and butter; beat until well blended. Add almond extract and egg; blend well. Add flour and cocoa; mix well.
2. Shape dough into 6-inch-long roll. Cut roll into 6 slices; cut each slice into quarters. For each pretzel, shape 1 dough quarter into 10-inch-long rope. Shape rope into U-shape; cross ends and place over bottom of U to form pretzel. Place 1 inch apart on ungreased cookie sheets.
3. Bake at 325°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
4. In small microwave-safe bowl, combine chocolate chips and shortening. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip tops of pretzels in chocolate. Sprinkle with candy sprinkles. Refrigerate 10 minutes or until chocolate is set before storing.
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- 3/4 cup semisweet chocolate chips
- 1 1/2 teaspoons shortening
- Assorted Halloween candy sprinkles
DIRECTIONS:
1. Heat oven to 325°F. In large bowl, combine sugar and butter; beat until well blended. Add almond extract and egg; blend well. Add flour and cocoa; mix well.
2. Shape dough into 6-inch-long roll. Cut roll into 6 slices; cut each slice into quarters. For each pretzel, shape 1 dough quarter into 10-inch-long rope. Shape rope into U-shape; cross ends and place over bottom of U to form pretzel. Place 1 inch apart on ungreased cookie sheets.
3. Bake at 325°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
4. In small microwave-safe bowl, combine chocolate chips and shortening. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip tops of pretzels in chocolate. Sprinkle with candy sprinkles. Refrigerate 10 minutes or until chocolate is set before storing.
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