RECIPE FOR CHOCOLATE RECIPES
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!
Total Time 50 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- 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.
- Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
- Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
- 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.
- 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
EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES
You can’t beat a good homemade cookie. These ones are soft, chewy, delicious, and really simple to make
Total Time 20 minutes
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
- Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
- Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
- Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.
Nutrition Facts : Calories 129 calories, FatContent 6.9 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 1.7 g protein, CarbohydrateContent 15.7 g carbohydrate, SugarContent 8 g sugar, SodiumContent 0.2 g salt, FiberContent 0.8 g fibre
More about "recipe for chocolate recipes"
BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK
Beatty's Chocolate Cake recipe from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist. Everyone's going to love this cake.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category dessert
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category dessert
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
See details
CHOCOLATE TRUFFLES RECIPE | ALTON BROWN | FOOD NETWORK
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 25 minutes
Category dessert
Cuisine french
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 25 minutes
Category dessert
Cuisine french
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
See details
CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
See details
CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
See details
EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES
You can’t beat a good homemade cookie. These ones are soft, chewy, delicious, and really simple to make
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 129 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 129 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
- Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
- Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
- Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.
See details
BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK
Beatty's Chocolate Cake recipe from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist. Everyone's going to love this cake.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category dessert
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category dessert
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
See details
CHOCOLATE TRUFFLES RECIPE | ALTON BROWN | FOOD NETWORK
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 25 minutes
Category dessert
Cuisine french
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 25 minutes
Category dessert
Cuisine french
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
See details
CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
See details
CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
See details
CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 105 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
See details
CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
See details
CREAMY CHOCOLATE FROSTING RECIPE | ALLRECIPES
This frosting was just what I was looking for! I quadrupled the recipe and it frosted and filled a 1/4 sheetcake, with some left over. Used it with a dark chocolate cake and also used cherry pie filling along with the frosting filling. Great creamy texture that was not dry or greasy as homemade chocolate …
From allrecipes.com
From allrecipes.com
See details
BANANA CHOCOLATE CHIP BREAD RECIPE | ALLRECIPES
Banana bread is dead to me now unless I use this recipe and include chocolate chips. I only swapped 1/2 the white sugar for brown and replaced cinnamon with vanilla extract. Baked for 60 minutes …
From allrecipes.com
From allrecipes.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 …
From deliaonline.com
From deliaonline.com
See details
BANANA CHOCOLATE CHIP BREAD RECIPE | ALLRECIPES
Banana bread is dead to me now unless I use this recipe and include chocolate chips. I only swapped 1/2 the white sugar for brown and replaced cinnamon with vanilla extract. Baked for 60 minutes …
From allrecipes.com
From allrecipes.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 …
From deliaonline.com
From deliaonline.com
See details
