Best 4 Chocolate Of The Gods Recipes
Indulge your taste buds in a divine culinary journey with our exquisite Chocolate of the Gods collection. This heavenly assortment of chocolate recipes, ranging from the classic to the innovative, promises an explosion of flavors that will tantalize your senses and transport you to a realm of pure bliss. Embrace the rich, velvety texture of our Ultimate Chocolate Truffles, handcrafted with the finest dark chocolate and infused with a hint of aromatic vanilla. Embark on a tropical adventure with our refreshing Chocolate and Coconut Bars, where the sweetness of chocolate harmonizes perfectly with the nutty flavor of coconut. Dive into the decadent abyss of our Chocolate Fondue, a rich and creamy concoction perfect for dipping fresh fruits, marshmallows, or crispy饼干. Elevate your baking skills with our sumptuous Chocolate Lava Cakes, where a warm, molten chocolate center oozes out upon every delightful bite. Treat yourself to the irresistible charm of our Chocolate Chip Cookies, a classic indulgence that never fails to satisfy. With each recipe carefully curated to deliver an unforgettable chocolate experience, our Chocolate of the Gods collection is a true testament to the transformative power of this beloved ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
FOOD FOR THE GODS
You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.
Provided by Cookie de Guzman
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Grease and line a 9 x 13 inch pan.
- Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
- Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
- Add dates and walnuts and stir until completely combined.
- Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
- Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.
Nutrition Facts : Calories 289 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 169 mg, Sugar 28.4 g
CHOCOLATE OF THE GODS
This pudding's packed with A SURPRISE INGREDIENT. Avocados are rich in healthy fat that's beneficial for your heart, hair and skin. Make the pudding ahead of time and refrigerate so the flavors can mingle. From Shape Magazine.
Provided by FLKeysJen
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
- Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
- Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.
GLAZE OF THE GODS
Steps:
- Melt all the ingredients together in a stainless steel bowl over a saucepan with simmering water or over very low heat in a very heavy pot. Blend until the mixture is smooth and shiny. Pour over the prepared cake while the glaze is still warm. The excess glaze can be frozen and reheated for later use.
GIFT OF THE GODS CHOCOLATE CAKE
This is my favorite fudge cake. It is light, but also buttery, chocolaty, soft, and moist. Its texture is strong enough to hold up to buttercream, which can drag a lesser cake down. This cake goes with each of the four icings presented in this chapter.
Yield makes 2 (8-inch) cake layers
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Prepare two standard cake pans (8 inches in diameter, 2 inches deep) by lightly spraying the bottoms and sides with cooking spray. Cut out circles of parchment paper to fit on the bottom of each pan. The paper should be flat, not inching up the sides of the pan. Set pans aside.
- Mix together the cake flour, cocoa, baking soda, and salt in a bowl with a whisk and set aside.
- Combine the chocolate, brown sugar, and milk in a stainless steel bowl and place over simmering water. Stir the ingredients together as they melt. This creates a chocolate base for the cake, which you can transfer to a big mixing bowl.
- Put the butter in the bowl of an electric mixer fitted with the paddle attachment, and mix at medium speed until the butter is light and soft. Change to the whisk attachment, and slowly add the granulated sugar and continue whipping until light and fluffy. Add the egg yolks, one at a time, and beat until each one is incorporated. Add half of the dry ingredients and mix in slowly. Add half of the buttermilk. Repeat this process until all the flour mixture and milk is incorporated. This is your batter. Add the batter to the chocolate base and combine lightly using a large rubber spatula. Stir in the vanilla, then set aside. You now have a chocolate batter.
- Thoroughly rinse and dry your mixer bowl and whisk attachment, then mix the egg whites at medium speed for about 3 minutes, or until they hold a medium peak. Gently fold half of the whipped egg whites into the chocolate batter until the mixture is smooth. Repeat with the remaining egg whites, and fold just until all the egg whites are incorporated. The egg whites should be fully incorporated-no streaks. Pour the completed cake batter into the prepared cake pans equally.
- Bake for about 35 minutes, or until the cakes springs lightly in the center when touched, or a toothpick comes out clean with a few crumbs but no batter. Remove the cakes from the oven and cool on a rack until room temperature. Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan. Take a cake circle or sturdy paper plate, and place it over the pan. Invert the cake onto the plate and remove the parchment circle the cake baked on. Repeat this process for the other cake layer. Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top. Place the second layer onto the cake with the bottom side up, which will give you a flat, undomed top. Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.
Tips:
- Use high-quality chocolate: The better the chocolate, the better the truffles will be. Look for chocolate with a cocoa content of at least 70%.
- Chill the chocolate and cream before making the truffles: This will help the chocolate set properly and prevent it from becoming grainy.
- Work quickly when making the truffles: The chocolate will start to melt if you work too slowly.
- Roll the truffles in cocoa powder, chopped nuts, or sprinkles before serving: This will add flavor and texture to the truffles.
- Store the truffles in the refrigerator for up to 2 weeks: Truffles are best eaten within a few days of making them, but they can be stored in the refrigerator for up to 2 weeks.
Conclusion:
This easy-to-follow guide to making chocolate truffles provides you with all the information you need to make delicious and decadent truffles at home. With just a few simple ingredients and a little bit of time, you can create a truly special treat that everyone will love. Don't be afraid to experiment with different flavors and ingredients to create your own unique truffles. You could try adding a bit of espresso powder, cinnamon, or chili powder to the chocolate ganache. Or, you could roll the truffles in chopped bacon, crushed pretzels, or even freeze-dried raspberries. The possibilities are endless!
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