CHOCOLATE NUTS RECIPE RECIPES

Name: Chocolate brownie
Total time: 50 min
Yield: 10
Ingredients: 250 g quality dark chocolate (70%); 250 g unsalted butter; 4 large free-range eggs; 250 g golden caster sugar; 2 heaped tablespoons self-raising flour; 2 heaped tablespoons quality cocoa powder

CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES

Chocolate brownie recipe | Jamie Oliver recipes image

Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!

Total Time 50 minutes

Yield 10

Number Of Ingredients 6

Ingredients

250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

Nutrition Facts : Calories 438 calories, FatContent 28 g fat, SaturatedFatContent 17.5 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 47.1 g carbohydrate, SugarContent 42.1 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre

CHOCOLATE COCONUT BALLS RECIPE | ALTON BROWN | FOOD NETWORK

Chocolate Coconut Balls Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories dessert

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 30 pieces

Number Of Ingredients 6

Ingredients

1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
8 ounces sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening

Steps:

In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

More about "chocolate nuts recipe recipes"

CHOCOLATE TRUFFLE RECIPE | JAMIE OLIVER TRUFFLE RECIPE

The beauty of this truffle recipe is that your guests can get involved and make their own. Arrange nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 74 calories per serving

1. Pour the cream in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
2. As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
3. Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
4. Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
5. Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
6. Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
7. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.

See details

CHOCOLATE CHIP OATMEAL COOKIES RECIPE: HOW TO MAKE IT

Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 87 calories per serving

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

See details

CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES

Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!
From jamieoliver.com
Total Time 50 minutes
Calories 438 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

See details

CHOCOLATE COCONUT BALLS RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 3.7
Total Time 15 minutes
Category dessert

After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

See details

CHOCOLATE TRUFFLE RECIPE | JAMIE OLIVER TRUFFLE RECIPE

1. Pour the cream in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
2. As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
3. Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
4. Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
5. Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
6. Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
7. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.

See details

CHOCOLATE CHIP OATMEAL COOKIES RECIPE: HOW TO MAKE IT

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

See details

CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

See details

CHOCOLATE COCONUT BALLS RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 3.7
Total Time 15 minutes
Category dessert

After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

See details

CHOCOLATE TRUFFLE RECIPE | JAMIE OLIVER TRUFFLE RECIPE

1. Pour the cream in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
2. As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
3. Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
4. Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
5. Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
6. Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
7. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.

See details

CHOCOLATE CHIP OATMEAL COOKIES RECIPE: HOW TO MAKE IT

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

See details

CHOCOLATE CHIP COOKIE DELIGHT RECIPE: HOW TO MAKE IT

This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 365 calories per serving

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and miniature semisweet chocolate chips if desired. , Cover and refrigerate until firm, 8 hours or overnight.

See details

SLOW COOKER CHOCOLATE-COVERED NUTS RECIPE | ALLRECIPES

20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com

See details

CHOCOLATE CHOCOLATE CHIP COOKIES I RECIPE | ALLRECIPES

This recipe was included in the chocolate lovers cookbook that allrecipes sent me for free when i bought the "dinner tonight" cookbook. My husband actually baked these and although they tasted too chocolately right out of the oven ('cause the chips were melted …
From allrecipes.com

See details

EGGLESS CHOCOLATE CAKE RECIPE BY SWASTHI'S RECIPES

Dec 26, 2021 · This easy eggless chocolate cake recipe makes an incredibly moist, light and delicious classic sponge every time. It’s a no fail vegan cake that can be made in a jiffy to fulfil your chocolate cravings. Enjoy it plain or use it as a base for decorated cakes. This detailed post shows you how to make this best eggless chocolate cake …
From indianhealthyrecipes.com

See details

RECIPES - DELIA ONLINE

With over 1,400 of Delia's recipes available to browse, here we have put them in categories so you can easily find what you are looking for.
From deliaonline.com

See details

SLOW COOKER CHOCOLATE-COVERED NUTS RECIPE | ALLRECIPES

See details

CHOCOLATE CHOCOLATE CHIP COOKIES I RECIPE | ALLRECIPES

See details

EGGLESS CHOCOLATE CAKE RECIPE BY SWASTHI'S RECIPES

See details

RECIPES - DELIA ONLINE

With over 1,400 of Delia's recipes available to browse, here we have put them in categories so you can easily …
From deliaonline.com

See details

SLOW COOKER CHOCOLATE-COVERED NUTS RECIPE | ALLRECIPES

You can pretty much put in any candy that is solid all the way through at room temp.(ie, NOT snickers or milkyway :) I recently did this recipe with all semisweet chocolate chips, half the white bark …
From allrecipes.com

See details

WHITE CHOCOLATE MACADAMIA NUT COOKIES III RECIPE | ALLRECIPES

I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate …
From allrecipes.com

See details