Jenny's Chocolicious Cravingss

Double Chocolate Ice Cream

10:48 |

Double Chocolate Ice Cream Recipe

A combination of cocoa powder and melted chocolate makes for a rich, ultra-chocolatey dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you're using a 1 1/2-quart tabletop ice-cream maker, it'll be pretty full.

--Recipe by Julianna Grimes

Yield:

Serves 10 (serving size: about 1/2 cup)

Ingredients

Preparation1 1/3 cups sugar $
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided $
3 large egg yolks $
1/3 cup heavy whipping cream
2 1/2 ounces bittersweet chocolate, chopped

1. Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

2. Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Julianna Grimes

SOURCE :

HTTP://WWW.MYRECIPES.COM/RECIPE/DOUBLE-CHOCOLATE-ICE-CREAM-0

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Slow Cooker Fudge

15:16 |

I just found this next recipe that I'm going to try out asap :

The next time you have that insatiable craving for chocolate, take a little time to make this decadent yet guilt-free Slow Cooker Fudge. Made with dark chocolate and coconut milk, Slow Cooker Fudge is as nutritious as it is delicious.

Dark chocolate helps lower blood pressure, increase blood flow to throughout the body, and maintain level blood sugar. It is also loaded with antioxidants to ward off cancer causing free radicals. As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses. With a touch of honey, our fudge is perfectly sweet without adding any refined sugar. Just like most slow cooker recipes, the process is so easy that it is just a matter of tossing the ingredients in the pot and letting the slow cooker do the rest. Slow Cooker Fudge quickly becomes a favorite for most families.

Slow Cooker Fudge

Yield: Servings 30

Ingredients:

1/4 cup raw mild honey

1/4 cup coconut milk, (canned, not in a carton)

Dash of sea salt

2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)

1 teaspoon pure vanilla extract

Directions:

Fudge is perfect for the slow cooker because it doesn't scorch or burn.

Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.

After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Source : http://www.piarecipes.com/2014/02/slow-cooker-fudge.html

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Very Moist Chocolate Layer Cake

12:36 |

Very Moist Chocolate Layer Cake

This is one recipe which I just HAVE to try.If any dish was to die for, it doesn't get any better than this!

Ingredients:

FOR THE CAKE:

1 cup milk

4 oz. unsweetened chocolate, finely chopped

2 cups flour

½ tsp. kosher salt

1 tsp. baking soda

1 cup dark brown sugar

1 cup sugar

1 cup vegetable shortening

3 large eggs

1 tsp. vanilla extract

FOR THE ICING:

2 oz. unsweetened chocolate, finely chopped

2 cups sugar

½ cup milk

¼ cup light corn syrup

8 tbsp. unsalted butter

¼ tsp. kosher salt

1 tsp. vanilla extract

INSTRUCTIONS:

1. For the cake: Bring milk to a boil in a 1-qt. saucepan. Remove from heat, add chocolate, and cover; set aside for 5 minutes. Stir until smooth. Heat oven to 350°. Grease and flour three 9" cake pans; set aside. Whisk together flour and salt in large bowl; set aside. Dissolve baking soda in ⅓ cup hot water; set aside.

2. In the bowl of a stand mixer fitted with a paddle, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and chocolate mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Beat in soda water and vanilla. Divide batter evenly among pans, and smooth tops. Bake until a toothpick inserted in the middle of the cakes comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.

3. For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan, and cook until mixture thickens and reaches 220° on thermometer.

4. Pour icing into a mixing bowl; beat on medium speed of a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, place 1 cake on a cake stand; spread about ½ cup icing on top. Cover with second cake; spread with ½ cup icing. Cover with last cake, and spread icing over top and sides of cakes. Let cool to set icing before cutting and serving.

Source: http://www.saveur.com/article/Recipes/Very-Moist-Chocolate-Layer-Cake

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Double Chocolate Ice Cream

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