Chocolate Soup

Chocolate Soup (chpmnk1015)
(I got it off the food network- spam
on the street.)

4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish

In a medium saucepan over medium heat, stir together the whole milk,
sweetened condensed milk, and vanilla bean. Bring the mixture almost to a
boil, stirring constantly. Remove from the heat and let it steep for 20
minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and
save it for another use.)

Put the pan on low heat, add the chocolate, and whisk until the chocolate
melts. Combine the cornstarch and water to form a slurry. Add the slurry a
little at a time, whisking constantly, until the soup is thick and smooth.
You will know it is ready when the bubbles are gone and the chocolate has
thickened, about 5 to 7 minutes.

Pour the soup into bowls and garnish with biscotti, raspberries, and mint
leaves.

Mexican Chocolate Pudding

Mexican Chocolate Pudding (al320)
Gourmet (February 2009)
**I'm not sure that this qualifies as an actual Mexican recipe (it doesn't even call for Mexican chocolate), but it's really good and super easy.

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

Recommended accompaniments: lightly sweetened whipped cream and slivered almonds.

Saltine Chocolate

Saltine Chocolate (zorahangels)
(from a co-worker, super easy)

1 package salted saltines (approx 40)
1 stick unsalted butter
1 cup brown sugar
1/2 cup chopped walnuts
1 package mini-semisweet chocolate morsels

Line baking sheet with foil. Layout saltines.

Combine unsalted butter and brown sugar in a saucepan. Bring to a boil and cook over medium heat for an additional 3 minutes. Pour mixture over saltines and place in a 400-degree oven for 5 minutes.

Immediately after taking the saltines out of the oven, sprinkle with semi-sweet morsels. Wait approx. 5 minutes and spread chocolate evenly over the top of the saltines, then sprinkle with the chopped walnuts.

Refrigerate for 3 hours and then break apart and serve.

Pretzel Surprises

Pretzel Surprises (alicianrj)

Very easy and yummy! This is a great one for kids to make too!

Pretzel rings
Hershey Kisses (I use regular and the ones with caramel)
M&M’s (Red and Green)

Heat oven to 250.

Put Hershey kisses into middle of pretzels and place onto cookie sheet. Put into oven for 3 minutes. When they come out of the oven push a red or a green M&M into the center of each kiss. Place cookie sheet into fridge to cool. When cooled twist the pretzel off of the cookie sheet.

Peanut Butter Balls

Peanut Butter Balls (cclovesdw)

2 cups crushed graham crackers
2 cups powdered sugar
2 cups chunky peanut butter
3/4 cup butter1 lb. dipping chocolate

Mix all ingredients, except chocolate, like pie crust.

Chill 1 hour. Shape into balls. Dip in melted chocolate and place on wax paper.

Chill. May be frozen.

Makes 6 to 6.5 dozen.

*If you roll the dough into balls and then put them back in the refrigerator, they are much easier to dip. Once the dough gets to room temperature, it gets very sticky.

Diane's Grandma's Bourbon Balls

Diane’s Grandma’s Bourbon Balls (Cathy&John)

1 pkg. (6 oz.) semi-sweet chocolate chips
3 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup sugar
1 1/4 cups crushed vanilla wafers (36 cookies)
1 cup pecans, finely chopped

Melt chocolate pieces in top of a double boiler over simmering water. Remove from heat. Blend in corn syrup and bourbon; stir in sugar, vanilla wafers and pecans until well combined. Roll mixture, a rounded teaspoon at a time, into balls between palms of hands. Roll balls in powdered sugars. Chill several hours.

Chocolate Caramel Candy

Chocolate Caramel Candy (cclovesdw)
from Taste of Home

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

Caramel Layer:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Line a 13x9x2 inch pan with foil; butter the foil and set aside.
Combine the first three ingredients in a small saucepan; stir over low
heat until melted and smooth. Spread into prepared pan. Chill until
set.

For filling, melt the butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil. Reduce heat to
medium-low; boil and stir for 5 minutes. Remove from the heat; stir
in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread
over first layer. Chill until set. Combine caramels and cream in a
saucepan; stir over low heat until melted and smooth. Cook and stir 4
minutes longer. Spread over filling. Chill until set.

In a saucepan, combine icing ingredients; stir over low heat until
melted and smooth. Pour over the caramel layer. Chill for at least 4
hours. Remove from the refrigerator 20 minutes before cutting. Using
the foil, lift candy out of pan; cut into 1 inch squares. Makes about
8 dozen.